Jim Lampe
TVWBB 1-Star Olympian
Cut up a 4½ pound bird then marinated in World Harbors fajita sauce for hours
rather large sweet potatoes were skinned & cut in half, oiled then skillet'ed in the oven
checked on the chicken after 25 minutes...
then again after 50 minutes...
removed the bird at a 168ºF temp.... served supper with the swe'taters & broccoli
...and as you can see, the shaker on my Mural of Flavour seasoning went berserk on me...
but the chicken was good, not much fajita flavour there... but still tasty.
liz brought home some bacon cup makers the other day... thought I'd try'um out...
only had THICK bacon to use... here it is ▼
stayed together alright... but thinner longer bacon would work better...
only had jerky to fill the cup with...
Thank you for stoppin' by!
rather large sweet potatoes were skinned & cut in half, oiled then skillet'ed in the oven
checked on the chicken after 25 minutes...
then again after 50 minutes...
removed the bird at a 168ºF temp.... served supper with the swe'taters & broccoli
...and as you can see, the shaker on my Mural of Flavour seasoning went berserk on me...
but the chicken was good, not much fajita flavour there... but still tasty.
liz brought home some bacon cup makers the other day... thought I'd try'um out...
only had THICK bacon to use... here it is ▼
stayed together alright... but thinner longer bacon would work better...
only had jerky to fill the cup with...
Thank you for stoppin' by!