Very into sauces, chutneys, relishes, all things spoonable these days.
Yesterday I tested out a recipe for Cook's Illustrated but it took TWO AND A HALF hours. A very tasty Thai chicken curry, served over jasmine rice, but way too much work when a storebought curry paste (or sauce) can be just as good and not consume your entire Sunday evening. (Sunday night was for watching Catfish - have you seen it?)
Illustrative example starring tonight's Favorite New Thing and central ingredient:
Hot & Spicy CJ Bibigo Korean BBQ Marinade and Cooking Sauce
Two: Dry off and place chicken in glass 9x9 dish. Drizzle with sauce. Bake at 425 for about 20-25 minutes (to an internal temperature of 165 degrees, have I told you how much I love my new digital thermometer?) Chicken emerges moist and tender [pause for First World complaint: I hate dry chicken gagggggggg me]
Three: Zap bag of brown rice from Trader Joe's (freezer to table in 3 minutes. Great for those of us who always forget about the rice).
Four: Voila, ricechickensauce bowl. Enjoy spicy chicken and rice that took 20 minutes with about 3 minutes of hands-on time, never make curry paste again (it was delicious, however). Many servings, no effort, zippy flavor, fairly healthy.
More groundbreaking recipes to follow...