So, here is the problem... I made this so long ago I don't remember it. I know it was good, and I know JW said, hurry up and write down what you did so you will remember. Well, I didn't and I don't...
Or, is it coming back?? Hmm....
I found it! of course, it was some variation of AllRecipes.com!
- 1/4 cup butter
- 1/4 cup olive oil
- 3 tablespoons minced garlic
- 3 tablespoons soy sauce
- 1/4 teaspoon black pepper
- 1 tablespoon dried parsley
- 6 boneless chicken thighs, with skin
- dried parsley, to taste
- Preheat the oven broiler. Lightly grease a baking pan.
- In a microwave safe bowl, mix the butter & oil, garlic, soy sauce, pepper, and parsley. (I might have added some paprika, but I really don't remember now...) Cook 2 minutes on High in the microwave, or until butter is melted.
- Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
- Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
I also made some CSA veggies to go with it. I smashed cauliflower by steam/boiling it, and then mashed in butter, milk, salt and pepper and some cheese.
These greens were amazing, and I will definitely do these again:
- 1/2 pound bacon, chopped
- 1/2 large onion, chopped
- 5 leaves collard greens - rinsed, trimmed and chopped
- salt and ground black pepper to taste
- 1 teaspoon greens seasoning, divided
- 1 head cabbage, chopped
- 1 pinch white sugar
- Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes.
- Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.
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