Our home inspector said it was unsafe, is this true or not?
It depends on the heaterThe more expensive ones are usually well insulated themselves and do not allow heat to escapeWe had a lower quality put in by the contractor, (they don't use the best of everything), and this did need to be wrappedWhen we changed it for the higher grade, we were told that it does not need to be wrappedThere is definitely a difference between one and the otherThe older one use to heat up the entire closetThis new one does not since no heat escapesOf course we are talking about electric water heatersYou should not wrap any gas heatersYou don't want to smother the pilot lightInsulation, by the way, is made of fibre glass and will not burnIt's up to youIf you have a blanket already on the heater, don't worry about itNo harmIf you don't and you feel warmth when you get near the heater, it's a good idea to get one.
Oven baked Chicken Rosotto Ingredients (serves 4) 50g unsalted butter 1 large onion, finely chopped 2 chicken breast fillets, cut into 2cm cubes 2 cups (440g) arborio rice 1/4 cup (60ml) white wine 1.25L (5 cups) chicken stock 1/2 cup (50g) grated parmesan, plus extra to serve 100g marinated roasted capsicum, drained, thickly sliced 2 tbs chopped fresh basil, plus extra shredded basil to garnish 2 cups baby spinach leaves Olive oil, to drizzle Method Preheat oven to 170°C and place a 5-litre ovenproof dish in oven to heatMelt the butter in a saucepan over low heat, add the onion and cook for 2-3 minutes until softAdd chicken and cook for 2-3 minutes until it starts to colour, then add the rice and cook, stirring for 1 minuteAdd wine and stock and bring to the boil, then pour everything into the preheated dishCover tightly with a lid or foil and place in the oven for 15 minutesRemove and give everything a good stir, then cover again and return to the oven for a further 15 minutesBy this time all liquid should have been absorbedIf not, return to the oven uncovered for a further 5 minutesRemove and add the parmesan, capsicum and basil, and season with salt and pepperDivide the spinach among 4 plates and top with risottoSprinkle with extra parmesan and basil, and drizzle with olive oil.
how 'bout a stove top one pan recipe, boil the chicken in water with bullion disolved in it until the chick is tenderRemove the cooked chicken to cool reserving the cooking liquid, then measure the amount of liquid you need for the amount of rice you need to cook, when the chick is cooled you can shred it removing bones and discarding themAdd it all back to the pot water chicken and rice and frozen or fresh veggies if you want, and cook according to the rice directions until the rice is cookedYou can add some spices if you like, I usually add some garlic and some sageThis is really easy, and you can mix it up with different seasonings and veggies for different meals.
INGREDIENTS: 1 cup long-grain rice 4 boneless chicken breast halves, without skin 4 tablespoons butter 1/4 cup chopped red or green bell pepper, or combination green and red 1 clove garlic, minced 1 cup chopped onion 1/2 cup chopped sliced celery 1 can (14.5 ounces) tomatoes 1/4 cup raisins 3 tablespoons blanched sliced or slivered almonds 1/2 to 3/4 teaspoon curry powder 1/2 teaspoon dried leaf thyme, crumbled salt and pepper sliced or slivered almonds for garnish PREPARATION: Heat oven to 375°Cook rice with water as package directs, just until tenderWash chicken and pat dryHeat the butter in a large skillet; brown chicken on both sides; remove to a 2-quart casserolePour off excess butter and add the bell pepper, garlic, onions, celery, tomatoes, raisins, almonds, and seasoningsSimmer the mixture for 10 minutesSpoon the rice over the chicken then pour the sauce over allCover with foil and bake for about 25 minutes, or until chicken is tenderGarnish with almonds, if desiredServes 6.
This is a family favoriteChicken Breasts with skin on, yellow rice, Cream of Chicken soup and chicken brothPlace rice in a large casserole dishHeat soup with broth and pour over uncooked rice and mix wellPlace chicken pieces on rice, cover with foil and bake for 30-40 minutesUncover last few minutes for chicken to brown.
