Thursday, April 7, 2016
EZ Garlic Baked Chicken
Sometimes the stress just gets to you. When Master saw what a hectic week slave was having He ordered an hour of quiet centering and reflection today. Often we know how much that will help us but put it off for one reason or another. Well that got slave to thinking it was about time for a super easy fantastic dinner. One that almost fixes itself and lets you focus and center while you are working & serving. Once you have recharged and regained your balance there is no limit to what you will be able to do.
Don't be mislead thinking it wont taste as good
because it is so easy. A heavenly aroma will
reassure your senses. This is right. This is good.
1 pouch (4.7 oz) instant roasted garlic mashed potatoes
½ teaspoon paprika
½ cup buttermilk
3- to 3 1/2-pound chicken leg quarters
Butter flavored cooking spray
Heat oven to 425°F. Line a rimed baking
sheet with foil and spray.
In shallow dish, stir together potatoes (dry)
In another shallow dish, beat egg with fork
or wire whisk until foamy; stir in buttermilk.
Using a pastry brush coat the chicken pieces
with egg mixture, then roll in potato mixture
Place in pan skin side down. Spray with
butter flavored cooking spray.
Bake uncovered 30 minutes.
Turn chicken over; bake 20 to 25 minutes
longer or until coating is golden brown and
juice of chicken is clear when thickest pieces
are cut to bone.
Make sure the thermometer reads 170°F .
Place on a platter and let rest for 5 minutes.
Slave served this with some baked creamed corn and Broccoli.
For our music tonight:
https://youtu.be/kbV2YHpj4rA Drake Jensen
Hope satisfying to be able to serve my Master Indy. One key to successfully serving is to take the time to focus.
Focus On Service
Your soul desires only to joyfully serve,
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes
Dan White http://www.amazon.com
Posted by socialslave at 8:20 PM