I completely enjoyed my holiday...I finally got to totally spoil my newest 12-week old niece,
Abby. She is so tiny, petite and just plain perfect. We completely have a connection! I have the honor of becoming her Godmother at her Christening ceremony next month. I am a Southern Baptist, so this is completely new to me, but I am thrilled!
We also spent the weekend getting the camper ready for our camping trip to Ft. Clinch next weekend. All the food is bought and in the camper fridge, the menus are all written out, and everything else is stocked and ready to go with the exception of clothes, which I am sure I will have ready in the next day or so. Camping has become my "total getaway". I love the fact that I don't have any more responsibility than just eating and relaxing! Ft. Clinch will be a wonderful end-of-summer destination. It is right on the beach, and there are tons of activities - hiking, biking, swimming, fishing, shelling, touring the fort...I had better enjoy this trip because soon very soon my precious, delightfully decorated camper will get confiscated by my husband and son to be parked at their "hunting camp" for the winter. I am scared of how it will look when I get it back in the spring!
To finish off my weekend, I made a delish recipe for supper last night and just have to share it with you! It is a Spanish dish, and FULL of flavor! I served it over Spanish rice and it definitely lived up to flavor and passed the teenager test - he loved it! Enjoy!
Basque Chicken
2 medium yellow onions, thinly sliced
6 garlic cloves, thinly sliced
3 to 4 pounds chicken breasts, with bone and skin
1 teaspoon salt
1 teaspoon coarsely ground black pepper
2 tablespoons olive oil
1 tablespoon Spanish smoked paprika
3 to 4 medium tomatoes, peeled, seeded and chopped
1 (12-ounce) jar roasted red peppers, sliced or 2 roasted red peppers
1 cup reduced-sodium chicken broth
Instructions6 garlic cloves, thinly sliced
3 to 4 pounds chicken breasts, with bone and skin
1 teaspoon salt
1 teaspoon coarsely ground black pepper
2 tablespoons olive oil
1 tablespoon Spanish smoked paprika
3 to 4 medium tomatoes, peeled, seeded and chopped
1 (12-ounce) jar roasted red peppers, sliced or 2 roasted red peppers
1 cup reduced-sodium chicken broth
1. Preheat oven to 425F.
2. Spread onions and garlic evenly in the bottom of a large shallow roasting pan. Cut each chicken breast in half. Sprinkle chicken pieces on both sides with salt and pepper. Place chicken, skin side up, in pan. Drizzle with olive oil; sprinkle with paprika. Bake 20 minutes.
3. Add tomatoes, red peppers and broth. Continue baking 35 to 40 minutes, basting chicken occasionally, until chicken juices run clear. Serves 8
2. Spread onions and garlic evenly in the bottom of a large shallow roasting pan. Cut each chicken breast in half. Sprinkle chicken pieces on both sides with salt and pepper. Place chicken, skin side up, in pan. Drizzle with olive oil; sprinkle with paprika. Bake 20 minutes.
3. Add tomatoes, red peppers and broth. Continue baking 35 to 40 minutes, basting chicken occasionally, until chicken juices run clear. Serves 8
No comments:
Post a Comment