By Teri Cayton
The Parsons Advocate
Well Mudd Puppy is training the new puppy just right. I have started leaving them outside during the day since it warmed up but along with the warm up came the rain. Momma Said, “OMG!!!” What a mess they have made in just a short time. I am doing a load of dog towels every evening just from cleaning them up before they can come into the house.
I am just about ready to pave the back yard and be done with it. I guess I could do that, paint it green and nobody would be the wiser. And to top it off this puppy is meaner than a snake. I am not talking about just being a puppy, she is just plain mean. Everything that is not three feet off the ground is in her mouth. I hope she will grow out of it because she is going to be a handful.
I might have to rethink her name, “Tuff”, because she is living up to it already. She does like to ride in the truck so at least when I go on a trip I can take her with me. I hope I can break her of wanting to ride on my lap because she is getting too big already. She is 11 weeks old and weighs 20 pounds. That gets kind of heavy after about 100 miles with her in my lap.
I guess it will all work out in the end (I hope) because it is too late to get rid of her. I couldn’t do that anyway. Momma Said, “It will be what it will be so suck it up and get along with life.”
Sticky Chicken and Rice Bake
- 1/4 cup light soy sauce
- 2 Tbsp. lemon juice
- 1/4 cup honey
- 1 tsp. lemon rind, finely grated
- 2 garlic cloves, crushed
- 1 tsp. sesame oil
- 8- 10 chicken drumsticks (skin on)
- Tbsp. vegetable oil
- Brown onion, cut into thin wedges
- 1 carrot, finely chopped
- One inch fresh ginger, finely grated
- 2 2/3 Cups chicken style liquid stock
- 1 1/3 cups jasmine rice
- frozen peas, 1/2 cup
- 1/2 red capsicum diced
- 1/2 green capsicum
- 2 green onions, diagonally sliced
- Fresh coriander sprigs, to serve
- 1 long red chili sliced thinly
- Combine soy sauce, honey, lemon rind and juice, sesame oil and then 1/2 the garlic in a jug.
- Place chicken in a large, shallow glass or ceramic dish, then pour the marinade over the chicken. Turn to coat and then cover. Refrigerate for 4 hours, or overnight, turning chicken occasionally.
- Preheat oven to 350F/325F convection or 180C/160C fan-forced.
- Remove chicken from marinade then pat dry with a paper towel. Heat some oil in a large 11-inch 30cm round (12-cup-capacity) flameproof, ovenproof dish over medium heat.
- Cook chicken, turning, for 3 minutes or until browned all over, then transfer to a plate.
- Add onion to dish. Cook, stirring, for 3 minutes then add the carrot. Cook, stirring occasionally, for 3 minutes or until just starting to soften, then add the ginger and remaining garlic.
- Continue to cook for 1 minute or until fragrant. Stir in stock and remaining marinade.
- Return chicken to the dish and then cover it with a lid or tightly with foil to prevent steam escaping. Bring it to a boil.
- Carefully transfer the dish to the oven and then bake for 40 minutes.
- Remove the lid or foil then transfer chicken to a plate. Stir in rice. Cover plate and then bake for a further 10 minutes.
- Stir in peas, corn, and Capsicum. Return chicken to the dish.
- Bake, uncovered, for 15 to 20 minutes or until chicken is browned and cooked through and rice is tender.
- Add more stock if necessary. Then serve topped with green onion, chili, and coriander. Enjoy!