Text 23577, 70 rader
Skriven 2009-04-24 06:26:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Robins
==================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Cubs fans, BTW, are like robins who persist in building their nests in
 DD> downspouts.

 DS> Or the robin that kept trying to attack the window in our kitchen the
 DS> first spring it was there.  I might have shown you the pictures and/or
 DS> video.  Fortunately, he has not been back in subsequent years.

I believe you showed the video of it at the picnic you hosted. I seem to recall
that in the midst of all else at that busy time.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Chicken & Rice W/Peas
 Categories: Poultry, Rice, Vegetables, Citrus
      Yield: 4 servings
 
  1 1/2 lb Chicken leg quarters;
           - skinned, boned, fat
           - removed, in 2"-3" chunks
           Salt & freshly ground
           - pepper
           +=PLUS=+
    1/2 ts Kosher salt
      1 tb Olive oil
      1 c  Diced onion
      1 c  Basmati or jasmine rice
  1 2/3 c  Chicken broth
    3/4 c  Frozen peas
           Fresh lemon juice
 
  It's important to use a saute pan with a tight-fitting lid. If you
  don't have one, transfer the contents of the pan into a greased
  casserole with a lid immediately after bringing the broth to a boil.
  
  Preheat the oven to 400°.
  
  Season the chicken pieces well with salt and pepper to taste. Heat the
  olive oil in a 10- to 12-inch saute pan. When it's very hot, add the
  chicken and brown for 2 minutes, then turn and brown another 2
  minutes. Remove from the pan with a slotted spoon and set aside.
  
  Add the onion to the pan and brown for a minute or two. Stir in the
  rice until the grains are evenly coated. Add the broth and 1/2
  teaspoon salt and bring to a boil, scraping the bottom of the pan to
  deglaze. When the broth is at a rolling boil, add the chicken evenly
  over the top, cover and put into the oven. Bake until the rice is
  cooked through, 18-20 minutes. Remove from the oven and let rest,
  covered, for 5 minutes.
  
  Meanwhile, about 5 minutes before the rice is done, cook the peas
  according to package directions.
  
  Scatter the peas over the rice and squeeze with lots of fresh lemon
  juice. Serve immediately.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 26 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "AHHHHHH!" - Thunder   "I don't think he's gonna stop!" - Wang
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