Chicken thighs are more flavorful than the breast cut and covering the thighs with a creamy sauce makes them more delightful. However, after making this incredible creamy sauce and nestling chicken thighs in the sauce, I have started to change my tune. This dish is very good for a weeknight easy meal. I served it with simple yellow rice, mixed with some banana peppers that I froze back in the spring. After thawing the peppers, between two paper towels, I chopped them up and put them in the rice, at the same time I placed the rice on simmer. CLICK HERE TO READ MORE ABOUT FREEZING SUMMER PEPPERS Freezing Summer…
-
-
Friday Night Stir-Fry
Stir-fry was a success! Excited about using a wok on the Big Green Egg, Doug wanted to prepare stir-fry and serve it with fried rice. I began by prepping the vegetables, taking care to make each piece uniformly the same size. I prepared zucchini (fresh from our garden), carrots, sweet onions, broccoli florets, snap peas, green bell pepper and red bell pepper. After the vegetables, I sliced chicken tenders, making each piece about the same thickness as the vegetables. All prep work complete; Doug brought the Big Green Egg to temp (400º). After spraying a non-stick olive oil spray to his wok, he began adding the vegetables, over direct heat. …
