Thank you all so much for the recipes and links. I will be busy the next few days copying and reviewing ~ then on to the experimenting.
My new site:
You’re welcome...
No problem!!
Understood that was the point of asking in the first place, help to know just WHAT to experiment with. I'm like you, been cooking/baking a lot of years now, but some of the things these other FReepers have suggested, I'm glad you posted the request, else I wouldn't have their suggestions for my own experimenting!
My sister just made this one for me this weekend: chicken pieces, we had four for dinner, I like dark meat, so it was a combo of breasts and thighs. She laid them out onto a cookie sheet (make sure you line yours with aluminum foil for easy cleaning -- she forgot, ruined mine). Quarter fresh limes, depending on how many chicken pieces, a quarter lime each, squeeze the lime juice onto the chicken part and then nestle that used lime between the parts. Sprinkle cajun-seasoning on top, we use Tony Chachere's, delicious. Put your oven rack on the lowest setting, but turn your broiler on, cookie sheet will be that far away from the high heat -- broil chicken until brown, turn pieces, sprinkle again with Tony's, broil the second side till brown. Serve with rice, Rice-A-Roni flavor of choice, potatoes, you'll have to decide on a side. Maybe one of the things suggested here will go with this chicken. Bonus, the limes are edible as well, they taste delicious after browning!
Happy Experimenting!