Supper In a Flash!

Feed daily!

Sometimes, despite best laid plans, we get out of our routine of good habits – such as meal planning or writing a weekly (or monthly – who are these people?!) menu.

When this happens, as it has for me recently, I am forever grateful for my imagination, creativity, enthusiasm, the ability to make something from (practically) nothing, and a good collection of meal ideas to fall back on.

Here are a couple of good “go to” recipes that can be made quickly and inexpensively, which, to me, is a great bonus!

 

Oven Baked Chicken Legs

Package of plump delicious chicken legs

Drizzle of olive oil (I use EVOO)

Seasoning (Applied in the following order)(Or not)(Whatevs.)(I’m breezy!)

Freshly cracked black pepper

Kosher salt (pinch)

Seasoning salt

Garlic powder

Onion powder

Cayenne

Oregano

Parmesan

Arrange the chicken legs on a sheet pan covered in aluminum foil. Drizzle EVOO over the chicken. Begin layering your flavours. I eyeball this process according to the spice level my family desires. I sprinkle from on high so the spices kind of snow down over the sheet pan. I find this allows me to control the spices better and I never get a giant clump of cayenne or a gob of garlic. Next I take my tongs and just flip the legs over and back to sort of evenly coat them with the EVOO and seasoning. It isn’t an exact science and I am sure it will be fine whether you do this or not. Go ahead! Give it a try!

375 degree oven 40 minutes (or until done).

 

 

Oven Fried Rice*

2 c Uncle Ben’s Converted Long  Grain Rice

2 c water

1 pkg.  onion soup mix

1/2  c. oil

2  tbsp. soya sauce (I use gluten free)

I add a red pepper that has been diced because it makes it scrumptious and any time I can add a veggie, well, I do! I think it would be so pretty to add red and green (Christmas!) or several different colours to assist in the whole “eat the rainbow” quest.

Bake for one hour at 350 degree oven with cover on.

After first half hour of cooking, remove the cover and stir. Replace cover** and continue baking until done.

 

Take them out and cover to keep warm – or if you are lucky enough to have two ovens you can cook both things at once, keep the chicken warm, and well aren’t you the fancy schmancy Martha Stewart-y type? What the heck are you doing here reading my silly blog? Surely you have a Regatta Gala or some other fabulous event to attend tonight? No? Taking a break from being a Socialite? Okay. Cool! Hi!

 

What are your “go to” oh-no-is-that-the-time meals?

What kinds of things can you whip up in a flash that will feed your family and make them happy at the same time?

Feel free to share in the comments.

Bon appetit!

 

 

*We call this “Nanny Rice” at Chez Peady. Feel free to adopt this habit.

**I use an enamel roaster with a lid and I find a lot of moisture escapes. To accommodate this fact, I tend to add about a 1/2 c extra water. I feel that an awesome Dutch Oven would contain the moisture better, so if you have one***, try it and let me know how it goes.

***Dear Santa, LeCreuset. That is all****.

****Well, that and a goat.

Source: http://literarywinner.com/wp-content/uploads/2014/09/Why-do-they-want-dinner-EVERY-night.jpg (Sometimes you just have to share the love with a stranger blogger.)