Chicken and OnionsChicken and Onions
4 Boneless Chicken Thighs (I used the skinless kind)
1 large Vidalia Onion (Chopped into largish pieces).
1 TBSP Olive Oil
2 cup Chicken Broth (Alternatively you could just use water, but I always use broth where I can instead of water).
Various dried spices to taste. I used: Salt, Garlic Powder, Onion Powder, Basil, Thyme, Parsley flakes, Oregano (Just a bunch of stuff I had on hand).
1. Sprinkle the various spices on the chicken thighs.
2. In a large skillet, heat up the olive oil at medium heat. When it's at the proper temperature (flick drops of water at it, if it sizzles, it's ready) add in the chicken thighs. Brown on one side for about 2 minutes. Flip it over and brown on the other side for 2 minutes.
3. Add the Onions and stir in with the chicken for about 5 minutes of routine stirring.
4. Add Chicken Broth (Or water if you using it) to the chickens and onions. Bring heat up to medium high if it isn't already.
Strawberry CobblerStrawberry Cobbler
• 1lb Strawberries (Usually one carton)
• 3/4c Sugar
• 1tsp vanilla extract
• 1cup Flour
• 1/2c Sugar
• 2tsp Baking Powder
• 1/2tsp Salt
• Cinnamon to Taste
• 1tsp vanilla extract
• 1 stick butter (It is a southern recipe)
• 1cup Milk
Freeze the Strawberries: Optional: I actually prefer to freeze my strawberries then thaw them. When you thaw them, make sure they're in a bowl. When they thaw, they release a lot of juice and this helps the maceration process. I usually freeze them overnight, take them out in the morning, and let them thaw by evening. Doing it this way takes at least a day to prep, however.
Macerate the Strawberries: Chop up the strawberries and then put them back in their bowl with the juices from thawing. (If you froze them first). Mix in 3/4c sugar and 1tsp vanilla extract. Cover the bowl and put it in the
Chicken and Gnocchi Soup1 TBSP olive oil
2 TBSP Butter
1 Onion Diced
Several Cloves Garlic, minced (I use the entire bulb)
5-6 carrots, chopped
6-7 Uncooked Chicken Thighs, cut into cubes
4 cups chicken broth
1 (16 ounce) package potato gnocchi (You can get this in the pasta aisle)
~6oz spinach leaves, chopped (They come in packs here, I use about half the pack)
1 tablespoon cornstarch
2 tablespoons cold water
1 pint (2 cups) half-and-half cream
salt to taste (I use about half a TBSP)
Optional: You could probably put potatoes, celery, and broccoli into this. I don't, but I imagine they would work very well.
Optional 2: If you have any common spices around, such as Parsley Flakes, Basil, Onion Powder, Garlic Powder, Thyme, and Oregano, they work great in this recipe.
1. In a large skillet or pot on medium heat, heat up Butter and Olive Oil. When sizzly (When you flick water at it), add in Onion. Cook for about 5-6 minutes, until the onion becomes translucent. Add the garlic and cook for anoth