Hey Crabcake ....

crabcake

crabcake

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Bann said:
Seasoned properly, it's very good. I like it! :shrug: Whole grains are good for you, too. :yay:
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Please elaborate on this seasoning. It'd have to be pretty darn good for me to get passed the texture. It always feels like mushy blah.
 
Bann

Bann

Doris Day meets Lady Gaga
PREMO Member
crabcake said:
Please elaborate on this seasoning. It'd have to be pretty darn good for me to get passed the texture. It always feels like mushy blah.
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If you cook whole grain brown rice properly, it's not mushy. (not the instant, the regular - it takes about 30 mins) You can season it with just about any kind of seasoning you'd like. Substitute some chicken broth (or beef broth) for an equal part of water, and that makes if very flavorful.

A favorite of ours is to fry Italian sausage, bell peppers, onions, and zucchini and yellow squash in an electric skillet and serve with the brown rice. :yay:
 
vraiblonde

vraiblonde

Board Mommy
PREMO Member
Patron
crabcake said:
Please elaborate on this seasoning. It'd have to be pretty darn good for me to get passed the texture. It always feels like mushy blah.
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Not a fan of white rice, but brown rice is nutty and delicious with great bite. It's like the difference between instant oatmeal (ick) and steel cut oats (yum). But I also like whole wheat pasta better than white pasta as well.
 
Bann

Bann

Doris Day meets Lady Gaga
PREMO Member
vraiblonde said:
Not a fan of white rice, but brown rice is nutty and delicious with great bite. It's like the difference between instant oatmeal (ick) and steel cut oats (yum). But I also like whole wheat pasta better than white pasta as well.
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:yay: I forgot to say that brown rice has a nutty taste!! I don't like white rice, never really have.

After you talked about steel cut oats, I found those in the grocery store and will never NEVER eat regular oats again.
 
vraiblonde

vraiblonde

Board Mommy
PREMO Member
Patron
But CC, if you've only ever had instant brown rice, that's why you don't like it. Try the regular kind and I'll bet you'll like that a lot better.

Or not. The lemon butter chicken can be served over potatoes, or noodles, or steamed veggies like we do, so it's not like rice is necessary. I also like quinoa, which I used to make fun of as hippie dippy fad food until I actually tried it.
 
crabcake

crabcake

But wait, there's more...
vraiblonde said:
But CC, if you've only ever had instant brown rice, that's why you don't like it. Try the regular kind and I'll bet you'll like that a lot better.
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It was the "long cook" type; not instant. I think the texture and taste are equally factors in why I don't like it. It tastes & feels like plain, bland oatmeal to me.

I am a big jasmine rice fan though. :yum:
 
DoWhat

DoWhat

Deplorable
PREMO Member
BadGirl said:
Lemon Butter Chicken

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 8 servings


Lemon Butter Chicken

Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!

Ingredients
•8 bone-in, skin-on chicken thighs
•1 tablespoon smoked paprika
•Kosher salt and freshly ground black pepper, to taste
•3 tablespoons unsalted butter, divided
•3 cloves garlic, minced
•1 cup chicken broth
•1/2 cup heavy cream
•1/4 cup freshly grated Parmesan
•Juice of 1 lemon
•1 teaspoon dried thyme
•2 cups baby spinach, chopped

Instructions
•Preheat oven to 400 degrees F.
•Season chicken thighs with paprika, salt and pepper, to taste.
•Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
•Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
•Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
•Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
•Serve immediately.


**** I added in far more fresh spinach than the recipe calls for. When I make it again, I'm going to add even more spinach in it ....it's DELICIOUS! *****
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What temp should I set the oven too?
 
Bonehead

Bonehead

Well-Known Member
I tried the recipe...no go on the lemon with chicken but otherwise great. I used a boat load (6 cups) of kale vs. spinach.
 
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