Easy

Grilled Marinated Chicken Breasts

3/4 head of garlic, pressed/minced
2 Tbsp ginger, grated
1.75 cups soy sauce
1 Tbsp honey

Mix together.
In a bowl, marinate the chicken in this mixture for one hour before grilling.




French Bread

5 cups white flour
1 Tbsp salt
1 Tbsp sugar
1 Tbsp yeast (I use instant yeast, if you use active dry yeast, you must proof it first.)
2 cups luke warm water

First still together dry ingredients together in a bowl, then add and stir in the water.
Once the mixture is mostly stuck together put it on the counter and knead it for 10 minutes. Use extra flour to keep the dough from sticking to you and the counter.


Place the kneaded dough into a clean, oiled bowl, and cover.
Let it rise (at least 1-2 hours, but may go for longer).
PUNCH it, because it's fun, then divide it into two long loaves.
Using a knife, make slits in the loaves.
Brush with eggwhite if you want to get a browned top of the bread. Or don't.
Place in the pans.


Then into a COLD oven.
Set to bake at 400° and timer for 23-25 minutes


Baked Rice

For four people:
2.5 Tbsp butter
2 Tbsp minced onion
1/4 tsp minced garlic
1 cup uncooked rice
1.5 cups chicken broth
2 sprigs parsley
1 sprig thyme or 1/4 tsp dried thyme
1/2 bay leaf
1/8 tsp cayenne pepper

Preheat oven to 400 °.
Melt the butter in a heavy oven proof saucepan and cook the onion and garlic, stirring with a spoon, until the onion is translucent. Add the rice and stir briefly over low heat until all the grains are coated with butter.
Stir in the broth, making sure there are no lumps in the rice. Add the parsley, thyme, bay leaf, and cayenne. Cover with close-fitting lid and place in the oven.
Bake the rice exactly 17 minutes. Remove the cover and discard the parsley and thyme sprigs.


The usual salad as well.