By Teri Cayton
The Parsons Advocate
I am into my fourth week of working with a new chiropractor and I must say it is amazing. The transformation in my pain level is outstanding. My neck muscles are still stiff and weak but he has given me some exercises to do to help that. I pray that anyone out there that is suffering with neck pain you must look into this procedure.
Atlas Orthogonal is the name of the procedure and not every chiropractor does this. It requires a specialized machine to set the atlas bone, but it is almost instant relief. As I have said before I have been suffering with this for over 40 years and the relief is outstanding.
The doctor is in Clarksburg and if anyone would want information on this please do not hesitate to get in touch with me and I will gladly give you the info that you need to get in touch with them. Momma Said, “This is one secret I am willing to share with everyone.”
I am excited to continue with this journey and I think I can finally see the light at the end of the tunnel. It has been a long dark ride through the last 40 years of my life but maybe I can start to enjoy my life going forward.
Honey Garlic Chicken & Veggies
Ingredients
- 3 Medium Chicken Thighs, Bone-in, Skin on
- 2 Chicken Wings, Bone-in, Skin on
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- Salt, Pepper, Paprika to Taste
- 4 Medium Russet Potatoes, Peeled and Diced into 1-Inch Cubes
- 2 Cups Baby Carrots, Halved Long ways
- 1 Medium Onion, Diced
- 5 Cloves Garlic, Minced
- 1/2 Cup Soy sauce
- 1/2 Cup Honey
- 1/4 Cup Ketchup
- 1 Cup Chicken Stock
Instructions
Heat a large cast-iron skillet over medium-high, add butter and olive oil. Pat dry chicken with a paper towel and season with salt, pepper, and paprika to taste.
Place chicken skin side down in the hot skillet, and cook just until brown. Flip chicken and brown on the other side. Do not cook all the way through. Remove from pan and set aside.
In the same skillet, add baby carrots and potatoes, season with salt and pepper. Cook over high heat until they develop some color. About 8 minutes.
*TIP: Only stir occasionally. This allows more color to develop. Color = FLAVOR!
Once slightly golden but NOT cooked through, remove from the pan and set aside.
In the same pan, add onion, and more olive oil if needed, saute’ onion until translucent. While onion is cooking, make the sauce.
Whisk to combine soy sauce, honey, ketchup and chicken stock in a small bowl. Set aside.
Add garlic to the onion and cook 1 minute. Add sauce and bring to a simmer to reduce slightly. About 5 minutes.
Add carrots and potatoes to the skillet and toss in the sauce. Nestle in chicken pieces.
Finish cooking in a 425°F oven for about 15-20 minutes OR until chicken reads an internal temperature of 165°F.