Make a batch of Garlic Butter. Divide in half and melt in the microwave for 20-30 seconds.
Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top; set aside.
Note: Make sure you use baby Yukon Gold and cut them into 1-inch pieces to ensure they cook through. Yukon gold potatoes are the best for these foil packs. Any other potato, I suggest par boiling them for 5-10 minutes depending on what potato you are using.
Spread the remaining non-melted butter over the steak to evenly coat.
Note: Make sure your steak is at ROOM TEMPERATURE!
Tear four or six 15-inch (40cm) pieces of heavy duty foil and arrange on your kitchen counter or bench top. Divide steaks and potatoes among the top half of the foil sheets. Sprinkle with parsley, and season with salt and pepper
Fold up the sides of the foil first over the steak and potatoes, then fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out.
Bake for 20-30 minutes in the HOT oven. Flip packs and cook for a further 10-15 minutes, or until cooked to your liking.
Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed.
Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for a further 3 minutes
AN ABSOLUTE FOODIE FAVORITE!!! FOODIE APPROVED!!!
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Place the bacon and butter into a large pot over medium heat. Season with seasoning salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage and onion to the pot; cook and stir continuously for 5 minutes, until tender.
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1⁄2 cup parmesan cheese, freshly grated for topping
Instructions
Heat oven to 350°F
Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire.
Stir in the 3 cups of Cheddar until it melts.
Pour the cheese sauce over the noodles and add to a 3 quart casserole dish.
Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.
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Thank you for sharing your recipe with us! This turned out great!
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Over baked chicken and rice. Made entirely in the oven (no stove!)
Ingredients
5 chicken thigh fillets, bone in, skin OFF
1 onion, chopped (brown, white or yellow)
2 cloves garlic (large), minced
2 tbsp/ 30 g butter (or olive oil)
1 1/2 cups / 270 g long grain white rice (Note 3)
1 1/2 cups / 375 ml chicken broth/stock, warmed
1 1/4 cups / 312 ml water, hot (tap is fine)
Chicken Rub
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper
Instructions
Preheat oven to 180C/350F.
Scatter onion and garlic in a baking dish (about 10 x 15″ / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
Remove baking dish from the oven. Add rice then mix.
Place chicken on rice. Then pour chicken broth and water around the chicken.
Cover with foil, then bake for 35 minutes. Remove foil then bake for a further 15 minutes.
Stand for 5 minutes, then remove chicken and fluff up rice. Serve and enjoy!
Notes
Drumsticks will also work great with this, no need to remove the skin and no change to cook time or temp.[br][br]I make this with skinless bone-in thigh fillets because they bake in the same time as the rice. In Australia, they are sold with the skin already off at butchers and at Woolworths (in the pre packaged section). The skin must be removed otherwise the rice will be a greasy mess.[br][br]If you make this with boneless skinless thigh fillets or breast, add them into the pot 25 minutes into the bake time (so they are in the oven for 25 minutes). Only thing to ensure is that the surface of the dish is not entirely covered with chicken – you need some space for the liquid to evaporate during the uncovered baking time.[br][br]This Rub can be substituted with any seasonings you want! Lemon Pepper Seasoning, Italian Herb Mix – just use what you have.[br][br]This recipe is best made with long grain rice because it’s less sticky than short and medium grain. Basmati and jasmine will also work – around the same cook time. For brown rice, leave it covered for 45 minutes then bake uncovered 15 – 20 minutes until rice is tender (chicken will be more tender too, other option is to add chicken 15 minutes into the bake time at the beginning but I personal would not bother).[br][br]This recipe is not suitable for Minute Rice, Risotto or Paella Rice.[br][br]This recipe makes 5 very generous servings! The nutrition assumes all the rice is consumed which it may not be.
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This dish turned out to be a definite keeper! Delicious!
Thank you for sharing your recipe with us!
Please continue to submit your recipes, favorite restaurants and dishes to
meetthefoodiestx@gmail.com or simply click on the “Contact Us” link.
Again, thank you for sharing with us and it’s a joy to spread the foodiness!!!