Cut some old T-Shirt and braid them to desired length, Lock the ends with cord ends and clasps.
Insanely delicious chicken dinner that is easy to make from swankyrecipes.com
8 chicken legs
1 large onion, cut into eighths
2 cloves garlic, peeled and sectioned in half
1 package cream cream cheese (Philadelphia)
8 pieces (about 2 - 3 cm) fresh rosemary
8 tablespoons vegetable oil
- Preheat the oven to 360 degrees F.
- At the bottom of a casserole dish put pieces of onion and garlic. Wash chicken legs, dry and sprinkle with salt and smear each with 1 tablespoon oil. Under the skin put one flat tablespoon of cheese and a piece of rosemary.
- Lay the chicken legs on the onions and put into the preheated oven and bake, uncovered, in the middle rack for about 60 - 70 minutes. Let it first bake for 50 minutes, then cover it with foil and close oven for another 15 minutes.
- Pour the juices over the top if desired and serve warm.
Making a pot of rice to serve with dinner is nearly automatic. But plain rice day after day after day can get...well...a little boring, don't you think? Here are 3 tricks I use to give my everyday rice a little extra oomph in the flavor department.
1. Toast the Grains:
Toasting the dry rice grains in a little butter or olive oil before adding the water brings out their flavor and adds a fantastic nutty note in the finished dish. I especially love doing this with brown rice and other whole grains like farro and barley.
2. Cook the Rice with Chicken or Vegetable Broth:
This one's a no-brainer, assuming that you have some extra stock handy! If not, I'll add a dab of chicken or vegetable bouillon. I sometimes find that using 100% chicken broth can make the rice feel gummy or overly-starchy â€” personally, I usually go for a 50/50 mix of broth and water. This adds a layer of flavor and richness without going overboard.
3. Season the Rice with What You're Cooking
Any aromatic herb or vegetable goes a long way toward adding a bit of intrigue to a simple pot of rice. Very often, some of the same seasonings going into the main dish are great for the rice as well. I've found that whole spices are usually better for adding subtle flavors, while ground spices are great when we really want the rice to stand out on its own.