Doug the Food Guy

Meet the ultimate kitchen upgrade: Doug the FoodGuy Olive Oil. Cold-pressed, rich in flavor, and made to elevate everything from your fresh crisp salads to a hot sizzling pan. Single source fresh from Lodi CA.
Drizzle it. Dip it. Taste the difference. 🔥
Grab your bottle today!
Palmetto Peddlers

Planters' NUTmobile has been around for 91 years, and the company will pay $45,000 each to three nut lovers to drive it around the country for a year.

Taking a classic fresh tomato sandwich to the next level today—thick-cut juicy heirloom tomatoes, a heavy swipe of Duke’s mayo, and a generous sprinkle of homemade basil-infused sea salt right over the top of home made sourdough.
Simple, messy, and absolutely unbeatable.

Still cool, still unbothered, and still waiting on dinner. Happy 76th birthday to the world’s top flying ace. Snoopy, you don't look a day over Joe Cool.

If you haven't been to the City Center lately, now is the time Lots of great veggies, local eggs, honey and much more stuff

☀️ Grab your market bag and discover farm-fresh produce, local goods, sweet treats, handcrafted artisan gifts, and so much more from this week’s lineup of vendors.

Support local and enjoy all the community has to offer this Saturday, 9 AM to 1 PM, at 200 Sanborn Street.


— at City Center Farmers Market.

Shop the seasons

🍂Fall weather means muscadines, greens, and pumpkins! Check out what's in season this October!🎃

Also in season: SC grown eggs, pork, chicken, beef, seafood, and specialty foods!

Oven-Baked Chicken & Rice

Baking the rice and chicken together in one dish allows the rice to absorb all the savory gravy as it cooks.

Ingredients
1.5 lbs boneless , skinless chicken thighs
1 can cream of chicken soup
1 cup chicken broth or water
1 cup long-grain white rice (uncooked)
2 tbsp butter, melted
2 crushed garlic cloves
Salt and black pepper, to taste

Preheat oven to 375°F. Grease an 8x11-inch or 9x13-inch baking dish with a little butter.

Combine the Base
Pour the uncooked white rice directly into the bottom of the baking dish. In a medium bowl, whisk together the cream of chicken soup, chicken broth, melted butter, garlic. Pour two-thirds of this mixture over the rice and stir lightly so the grains are submerged.
Arrange & Season Chicken
Place the chicken thighs in a single layer on top of the rice mixture. Season the chicken with black pepper and pour the remaining mixture over the chicken.
Bake Covered
45 to 50 minutes
Cover the baking dish tightly with aluminum foil to trap steam (this cooks the rice and keeps the chicken juicy). Bake for 45 to 50 minutes.

Rest & Serve
5 minutes rest
Remove the foil and test that the chicken has reached an internal temperature of 165°F and the rice is tender. Let it stand uncovered for 5 minutes to allow the sauce to thicken before serving.

Start the day off with a healthy breakfast .Fresh local eggs, fresh olive oil, tomatoes and peppers from the garden and hot coffee. Makes the day so much better.

Think Gardening Season is Over? Not in South Carolina!

Check out my latest blog 👇
https://dougthefoodguy.com/post/south-carolinas-second-spring