MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Chicken w/Cherry Tomatoes & Garlic
Categories: Poultry, Vegetables, Herbs, Pasta
Yield: 5 Servings

2 lb Bone-in, skin-on chicken
- thighs, trimmed
1/2 ts Kosher salt
2 c Cherry tomatoes
6 cl Garlic; peeled, whole
1 1/2 tb Balsamic vinegar
1 1/2 ts Olive oil
2 Sprigs fresh rosemary
+=OR=+
1/2 ts Dry rosemary

Place chicken thighs in a baking dish that allows for a
little room between the thighs. Sprinkle both sides of
the chicken thighs with salt.

Preheat oven to 375ºF/190ºC.

Cut the cherry tomatoes in half. Place in a bowl with the
whole garlic cloves. Sprinkle with balsamic and olive oil.

Pour the cherry tomatoes over the chicken pieces and
arrange so that they are squeezed around the chicken
pieces. You want the chicken skins to be exposed so they
brown in the oven. Lay sprigs of rosemary over the
tomatoes.

(If you are using dry rosemary instead of fresh sprigs,
just mix it in with the tomatoes.)

Bake, uncovered for 45 minutes, until the chicken is well
browned on the top and cooked through. Remove from oven
and cool for 5 minutes. Skim the excess chicken fat with a
ladle.

Serve with toasted crusty bread, buttered noodles, or
rice. (Skip for paleo option, skip bread and noodles for
gluten-free versions.)

Yield: Serves 4 to 6

Recipe from: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... DitchDaDate: Lick your plate. Offer to lick theirs.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Chops w/Cherry Pan Sauce
Categories: Pork, Herbs, Fruits, Wine
Yield: 4 Servings

MMMMM-------------------------PORK CHOPS------------------------------
1 tb Oil
4 Bone-in center-cut pork
- chops; 3/4" thick/8 - 9
- ounces each
1 1/2 ts Salt
1/2 ts Ground black pepper
1/2 ts Garlic powder

MMMMM-------------------HERB-CHERRY PAN SAUCE------------------------
2 c Halved sweet cherries;
- pitted; fresh or thawed
1 ts Chopped fresh thyme leaves
+=OR=+
1/2 ts Dried thyme
pn (big) salt
1 c Tawny Port wine *
2 tb Unsalted butter

SEASON THE PORK CHOPS: Sprinkle the pork chops on both
sides with the salt, pepper, and garlic powder.

Cook the pork chops: Heat the oil in a large skillet
over medium to medium-high heat.

Add the pork chops two at a time, so as to not crowd the
pan, and cook until browned on the first side, 4 to 5
minutes. Flip pork chops over and cook on other side for
3 to 4 minutes more.

Transfer to a tray or platter and cover with foil to
keep warm. (You can also put them in a low oven if you
wish.) Repeat with the remaining pork chops, adding more
oil to the pan if dry.

MAKE THE HERB-CHERRY PAN SAUCE: Add the cherries, thyme,
and salt to the pan and cook so they start to release
their juices and soften, scraping up the stuck-on bits
on the bottom of the pan, 3 to 4 minutes.

Add the Port and let simmer until reduced by about half,
10 to 12 minutes. Stir in the butter until emulsified
and the sauce is nice and glossy. Taste and adjust with
more salt to taste.

SERVE: Serve the pork chops with the sauce on the side
for diners to spoon on their plates or over their chops.

Enjoy!

* I used a Ruby port because it's what I had on hand.
Worked well, AFAICS - UDD

Recipe by: Aaron Hutcherson

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Captain, Permission to hook up blender attachments to Mr. Data?"
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