Agreed, 110% - LOL: I "love" food... one of life's 'simple pleasures', by all means!




* I never knew this thread was here, glad I stumbled upon it!

APK

P.S.=> The only thing I am really "into" cooking lately, that is any good/half-decent, is a chicken roast I do - it has:

VEGETABLES:

• Fresh garlic (1/2 clove worth - maybe 7-8 of them cut up finely into it)

• Fresh cherry tomatoes (which is why I do my garden of them exclusively - I put in TONS of these into this)

• Fresh onions (1-2 of them cut up fairly finely - & sometimes? I add "chives" (herb that tastes JUST LIKE onions) also)

• 3-4 Fresh Potatoes (cut up into slices/scallops)

• 2 Fresh RED Peppers (awesome, I love these) cut up into strips

• Rice (for the "bed" part of it, in which the other vegetables lay, but, YOU HAVE TO ADD WATER PERIODICALLY, or it will BURN!!!)

MEAT:

• Chicken Leg(s) & Thigh(s) (3-4 of them usually, this depends on how many I am serving though & "dark meat" seems to flavor it better than say, Chicken Breasts, I have found @ least)

SPICES:

• SALT

• PEPPER

• 2 CHICKEN BOULLION CUBES

• Just a PINCH of Oregano (not much, this stuff is "OVERPOWERING")

• 1/4 stick of salted butter (makes the RICE part awesome, because it creates an almost "baked crust" of rice on top)

• A liberal sprinkling of Garlic Powder

• A couple leaves of FRESH Basil (not much, it too, can be overpowering)

• A few leaves of FRESH Marjoram (not too much of this)

* COOK @ 475 - 500 F for 1.25 hours, & voila... a "Chicken Roast in a 'Bed of Rice'"!



(Sorry, I don't "do exact measures" on some of the stuff, like amounts of pepper/salt + other seasonings... I'm a guy, after all - I just "eyeball it", + "sample taste it as I go" ('cook's privelege' etc., after all), & it seems to work-out O.K.!)... apk

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