I'm back from my weekend in Richmond and have some pictures that I'll be posting on my Picture Post later this week. Right now I'm thankful that the weather will be taking a turn and getting warmer by the end of the week. I'm not counting on not seeing any more snow though since it's only the beginning of January but I am glad for any weather at the moment that doesn't include the word snow in it!
My big purchase this weekend was a lightweight steam cleaner for wooden floors. Where have I been that I didn't even know they existed??? I have hardwood floors in my house and let me tell you they can get soooo filthy...especially with dogs in the house. Some coworkers last week were talking about steam cleaners for their floors and I (of course) had no clue they even had them for wooden floors, let alone lightweight ones. My life has just gotten a lot easier and my floors a lot cleaner to say the least!!!! I wonder if it's something maybe about being in my early 50's (oh God, no) that I feel at times that I live in a vacuum.....and every once in a while I learn something new and a light goes on. Who knows...I better stop now before I go on about how the face in the mirror no longer matches how I feel in the inside....or how when I pull the skin back a bit I look like me again....!!!!!! Yes, I can be vain and if I had the money and wasn't so scared I'd get a facelift in a heartbeat!!! On that note........
Here is a recipe for chicken that I made recently. It was very, very good and very tangy. I found it on Dinners for a Year and Beyond. I recently blogged about a pasta dish I found at her site that was one of her top ten. So is this one. I served this with a side of white rice. Very simple to make and tasty.
10 boneless, skinless chicken thighs
3 tablespoons olive oil
1 small red onion, diced
3 cups orange juice
2 teaspoons thyme, dried
scant 1/4 cup pure maple syrup
2 tablespoon soy sauce
1/2 tsp pepper
1/2 tsp salt
Preheat over to 375 degrees F. Place chicken thighs on a baking sheet and drizzle with olive oil and season with salt and pepper. Set aside.
Heat 3 tablespoons olive oil in a small saucepan and saute onions for about 8 minutes. After onions have sauteed, place chicken in preheated oven and roast for 20 minutes. Meanwhile, add orang juice and thyme to sauteed onions and bring to a boil. Cook for about 20 minutes or until reduced to about 1/2 cup stirring occasionally. When orange juice mixture has reduced to 1/2 cup, add maple syrup, soy sauce, pepper and salt. Continue to boil for about 2 - 3 minutes. Remove from heat.
Remove chicken from oven and brush with a generous amount of the sauce. Return to oven and continue roasting for about 10 - 15 more minutes or until chicken is cooked through. Remove chicken from oven and serve with remaining sauce.