Not exact matches
The spicy harissa - roasted
chicken, crisp potatoes, fork - tender asparagus and
garlic and herb - infused yogurt bring a brightness to the table that's been absent
since early last fall, and while this dinner is perfectly suited to an average Wednesday night, it easily does double - duty as a meal worthy of serving to your guests.
If you use ground
chicken (preferably thighs over breast) you will have to increase the amount of
garlic, ginger, salt and pepper
since chicken has a milder flavor compared to beef.
And
since the marinade doesn't have
garlic or onion, it's even simpler to throw together, and it has the kind of staying power where you can eat the resulting tofu or
chicken again and again without the flavors becoming cloying, which sometimes happens when a marinade is really strong.
Here is what you need to make it: 3 pounds
chicken breasts 1/2 cup or more recipe ready real bacon pieces 1 Tablespoon minced
garlic Two 1 ounce packages dry ranch salad dressing mix or equivalent homemade mix Two 10.75 ounce cans lowfat cream of
chicken soup 16 ounces light sour cream 1 teaspoon pepper ** Original recipe calls for adding 1/2 to 1 cup of water, but
since my
chicken was partially frozen, I didn't add any liquid, and my sauce was great.
I've been making homemade
chicken broth
since a kid, but a pot of veggie soup greens for brothing would go something like this: onions, carrots, celery (with the leaves), parsley, parsnip, leek,
garlic, spices.
I suppose
since we already have a house that you all would be blasting me for complaining, but my house is in an HOA that won't even allow a couple
chickens in the backyard (even if the city allows it on «all single family dwellings within the city limits» - yes, that's how it's worded), and I only have so much space and can't grow enough
garlic to make much of a dent in our income due to lack of space.