The sauce for this looks intensely good.
Looks quick. I’m giving this 30 mins.
Mother’s recipe. Goes great with pot roast!
More salt! Otherwise pretty yummy. PS if you make the full recipe (2 cups of rice) you’re using about $10 of saffron. Shit aint cheap.
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 2 tsp fresh tyme (or other fresh herbs)
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese
- 8 oz
- Cook pasta and strain
- Heat pan over mid-low heat
- Heat oil and butter
- mix in garlic and cook until fragrant. Add salt and pepper
- add herbs and stir until well mixed ~30 seconds
- Add cooked pasta. Stir until well coated.
- Plate and add pasta
- Eat that shit. It’s tasty AF.
Credit to original source:
Pretty simple recipe that I use to bake chicken breasts. Usually I’m doing this in conjunction with another recipe that calls for cooked chicken. (Take out the Creole seasoning)
Copied here for ease of use:
- Preheat convection oven to 400 degrees F (200 degrees C).
- Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
- Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
Kiwi Country Girl
Nice for a little desert after a meal. Makes 4 regular-sized cupcakes