Post by swale1984 on Jul 11, 2014 15:13:50 GMT
One I threw together when my mom was visiting, that turned out much better than I thought it would!
I took six boneless center cup chops and marinated them in a mixture of tarragon vinegar and rosemary/garlic vinegar for approximately 4 hours. Then, I placed 1 1/2 cups of brown rice in a casserole dish, adding dried chopped onion, garlic powder, a touch of tarragon and lemon pepper vesuvio seasoning. To that, I added chicken bouillon (enough to cover meat and rice) covered with foil, and baked at 350 for approximatly 90 minutes. I then uncovered and baked for another 15 minutes to get rid of the excess liquid. SO YUMMY!
ETA. Vesuvio is typically a Chicago preparation. To make the spice blend, combine equal parts thyme, oregano, rosemary, basil, and sage. The blend I had also had lemon pepper in it,and it really brightened the dish's flavor.
I took six boneless center cup chops and marinated them in a mixture of tarragon vinegar and rosemary/garlic vinegar for approximately 4 hours. Then, I placed 1 1/2 cups of brown rice in a casserole dish, adding dried chopped onion, garlic powder, a touch of tarragon and lemon pepper vesuvio seasoning. To that, I added chicken bouillon (enough to cover meat and rice) covered with foil, and baked at 350 for approximatly 90 minutes. I then uncovered and baked for another 15 minutes to get rid of the excess liquid. SO YUMMY!
ETA. Vesuvio is typically a Chicago preparation. To make the spice blend, combine equal parts thyme, oregano, rosemary, basil, and sage. The blend I had also had lemon pepper in it,and it really brightened the dish's flavor.
