Let's cook. And eat.

This recipe is a keeper. Master S was happy I made it and repeatedly thankful- it made my day. Unfortunately we devoured it so quickly that there is no picture to share.  https://www.recipetineats.com/garlic-chicken-thighs-recipe/

This one was quick and easy.  Sautéed one finely chopped onion and 2-3 cloves of garlic. Added 4-5 tbsps of Peri peri garlic sauce.  In a baking dish, add chicken thighs. Slash them so the sauce seeps through. Top with the onion- peri peri sauce. Bake at 350 degree Fahrenheit for about 35 minutes. Take out and top with green onions. Best eaten with rice. 

This particular recipe has come together multiple times in my kitchen. It’s quick and easy - throw ingredients together in the instapot and let it do the magic. https://www.chelseasmessyapron.com/instant-pot-or-crockpot-mexican-tortilla-soup/ There was no enchilada sauce this time around so I added some taco seasoning, tomato paste, dried oregano, cumin powder and a tablespoon of white vinegar. It works! Instead of sour cream we used Greek yoghurt. And pita chips instead of tortilla chips. Substitute is the rule of the day sometimes.  Mr S and Master S both enjoyed it. Which is surprising since Mr S is a pseudo vegetarian these days. For him I took out the stew base with veggies before shredding the chicken up. To this stew base, we added tofu - and we had a happy camper.