Saturday, May 19, 2007

Cherie's Chicken Dinner Recipe

Everyone loves my chicken recipe. It's not difficult, but it sure is popular! And yes, I provide recipes like my grandmother did - a pinch of this, a sprinkle of that.

One word about chicken - like fish, it goes from perfect to overdone in nothing flat. Be sure to check your chicken often, so it doesn't get tough and stringy.

Cherie's Chicken
* cut-up fryer parts
* one small lemon
* salt
* lemon pepper
* garlic powder
* curry
* sage

Preheat oven to 400 degrees. Wash and place chicken parts in a ovenproof glass pan. Squeeze the juice of the lemon over the chicken. Sprinkle herbs and spices over the chicken (be generous). Bake for about one hour. Remember to check it toward the end so it doesn't get overdone!

Cherie's Rice
* a handful of rosamarina, orzo, or other similar product
* a cup and a half rice
* three cups water (plus just a little more)
* salt
* two T butter

Melt butter over medium heat in a pan. Brown the rosamarina in the pan. Don't overcook - just brown until it's a nice medium color. Add rice. Stir. Add water. Stir. Add a little salt. Cover and cook over medium-low heat for 30 minutes, or until done. (Turn it down toward the end so you don't scorch the rice on the bottom of the pan. )

Cherie's Carrots
* bag of baby carrots
* curry
* dill
* butter

While the rice is cooking, put baby carrots in a microwave bowl with a little water, cover, and cook until done. Add just a smidge of butter, plus a good sprinkle of curry & dill. Stir and serve. Yum, yum!

1 comment:

Anonymous said...

Yum, what a good looking meal!