The most amazing thing I ever ate! Lemon-Garlic Spanish Chicken Thighs and Rice Pilaf

I found this dish in a magazine and knew right away we must try it. It is one of my favorites. It is very flavorful and we both loved it. I just couldnt get over all the complex yet wonderful flavors!

Lemon-Garlic Spanish Chicken Thighs and Rice Pilaf

INGREDIENTS:

• 4 tablespoons butter
• 1/4 cup broken pieces thin spaghetti
• 1 cup rice
• 3 cups chicken stock
• Salt and pepper
• 2 tablespoons extra-virgin olive oil (EVOO)
• 1/3 pound cured chorizo (about 5 links), casings removed and sliced on an angle 1 inch thick
• 8 chicken thighs
• 4 small onions, quartered lengthwise with the roots intact
• 2 small regular or meyer lemons, sliced crosswise 1/2 inch thick
• 3/4 cup pimiento-stuffed green olives (a couple of generous handfuls)
• 6 large cloves garlic, thinly sliced
• 2 bay leaves
• 2 teaspoons sweet smoked paprika or paprika (2/3 palmful)
• 1/2 cup dry white wine or 1/3 cup dry sherry
• 1/2 cup chopped flat-leaf parsley

DIRECTIONS:

1. In a large saucepan, melt 3 tablespoons butter over medium heat. Add the pasta and toast for 3 minutes. Stir in the rice to coat. Add 2 cups chicken stock and bring to a boil, then cover the pot, lower the heat and simmer for 15 minutes; fluff with a fork. (If the rice sticks near the end of the cooking time, add a splash more stock.) Season with salt and pepper. 
   
   
   In a large, deep skillet with a tight-fitting lid, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook, turning, until browned, 2 to 4 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Season the chicken with a lot of pepper and a little salt and add to the drippings in the skillet. Cook over medium heat, turning once, until browned, about 15 minutes. Transfer to a plate. 
   
   
   Add the remaining 1 tablespoon EVOO to the skillet, 1 turn of the pan. Add the onions, season with salt and pepper and cook, tossing frequently, for 2 minutes. Add the lemons, olives, garlic, bay leaves and paprika; cook, stirring frequently, for 2 minutes. Add the wine and cook, scraping up the browned bits from the pan. Stir in the remaining 1 cup chicken stock. 
   
   
   Return the chicken and chorizo to the skillet, cover the pan, lower the heat and simmer for 5 minutes. Transfer all the solid ingredients to a platter. Reduce the sauce for a minute over high heat, then stir in the remaining 1 tablespoon butter and the parsley. Pour the sauce over the chicken. Discard the bay leaves. Serve alongside or on top of the pilaf
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Spicey Ginger Shrimp on a Stick! On a STICK!

Jon is a miracle worker on the BBQ.He made this recipe up, and I stole it! He is actually a VERY good cook! Job Well Done Jon! These are MAGIC!!! Watch these dissapear!

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• Spicey Ginger Shrimp on a Stick!  On a STICK! 
• Shrimp (I get the bigish ones or else I put two)
• Jalepeno slices
• Bacon (I use the center bacon because its leaner and skinnier. The fat bacon does not cook very well.)
• wooden skewers
• Safeway private label Spicy Ginger Sauce

Method

wrap one slice of bacon around one shrimp with one slice of jalepeno. thread it onto the skewer. I usually put 4 or five on each stick. Marinate in a deep pan with the sauce for at least one hour.(Important step, as it not only flavors the dish, but soaks the wood so it does not catch on fire)
Grill on the bbq over a medium flame , turning often.

Broiled Tilapia(wait! thats not tilapia!) with Thai Coconut Curry Sauce

Broiled Tilapia with Thai Coconut Curry Sauce

I found this recipe the other day when I was looking for something interesting to cook.  This really did fill the bill.  It was savory and delicious, and Mike even liked it! A miracle I am telling you!  I made it with a peice of halibut.  It was really good. I do highly recommend the little finish of a splash of lime juice from the wedge, it made the dish so well balanced.  I loved it.

This amazing fish dish will make you look like you really know your way around the kitchen. The sauce really makes the dish! For you Thai lovers, this recipe is a keeper. Prep all your ingredients before you start cooking, I used my mini food processor to save time (love this!). This dish is quick, easy, took less than 30 minutes start to finish. Perfect over jasmine rice. (You can substitute basil for cilantro if you don't care for cilantro)

Broiled Tilapia with Thai Coconut Curry Sauce
Servings: 6 • Serving Size: 1 piece fish plus sauce • Points: 5 ww pts
Calories: 225.2 • Fat: 6.9 g • Protein: 35.5 g • Carb: 5.6 g • Fiber: 1.1 g 

• 1 tsp dark sesame oil, divided
• 1 tbsp minced peeled fresh ginger
• 4 garlic cloves, minced
• 1 cup finely chopped red bell pepper
• 1 cup chopped scallions
• 1 tsp curry powder
• 2 tsp red curry paste
• 1/2 tsp ground cumin
• 4 tsp low-sodium soy sauce
• 1 tbsp brown sugar
• 2 tsp Asian fish sauce
• 1 (14-ounce) can light coconut milk
• 1/4 cup chopped fresh cilantro
• 6 (6-ounce) tilapia fillets
• salt
• Cooking spray

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.