Look at that steamy goodness! Yes please. For some reason, there was some confusion over whether or not I liked chicken noodle soup. When I told my husband that this is what I was making for dinner, he said, “But you hate chicken noodle soup.” […]
Otherwise known as the most tropical dinner I’ve ever made. Aloha! I feel like this also got me out of my chicken rut. Lately, my chicken dinners have been so blah. Completely edible, but not exciting and only just…decent. I’ve just gotten out of my […]
But 90% of the time, I’ll look at an elaborate recipe with 20 ingredients and think, “Yeah right! Not tonight, my friend.”
Which is a pity, because ingredient lists can be deceiving as far as effort involved.
On the other hand, if I come across a recipe with only 3 or 4 ingredients, I’ll probably dismiss that one too. “Not exciting. Probably has ‘boxed something’ as an ingredient.”
Sometimes I’m too judgmental.
Cover and cook. Eat.
And don’t get a steam burn!
No seriously, DON’T get a steam burn. I went to pull off the aluminum foil, and my hand got in the way of the escaping steam. It was one of those burns that actually took a second to reach my brain. At first it was like, “oh that was kind of hot,” and a second later I was jumping around the kitchen waving my hand in the air like I just didn’t care. Then I remembered to run it under cold water.
I’m quick like that.
Hours later, I was STILL icing my fingers because they felt like my skin was melting off. Unwrap with caution, folks.
Steamy Rice and Beans
Adapted from eat, live, run
2 chicken breasts, diced (or leave out the chicken!)
1 cup dry rice (I used Jasmine rice)
8 oz can of tomato sauce
14 oz can of kidney beans, rinsed and drained
3 cups chicken or vegetable broth
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/8 to 1/4 tsp cayenne, depending on how much kick you’re looking for.
guacamole for topping (I’m kind of obsessed with the Wholly Guacamole from Costco. Best ingredients list I’ve seen on store-bought guacamole.)
Preheat the oven to 350F
In a 9×13″ dish, pour in the rice, tomato sauce and kidney beans. Add the spices to the broth and whisk together. Pour the broth over the rice and beans, and give the pan a little stir. Add the chicken, and then cover the pan very tightly with aluminum foil. Bake for 90 minutes with the foil on.
CAREFULLY remove the aluminum foil, top the casserole with guacamole, and serve.
Yours truly with peeling fingers,
We’ve had a long spring this year. A long wet spring.
Great for the grass and my water bill, not so great for morale.
But even though I’m seriously a happy camper, turning on the oven when it’s 85F in my kitchen is just asking for trouble. And melted popsicles.
So what’s a Jo to do? Make a giant salad! With chicken! And vegetables! And no oven!
Summer Survival Salad
4 unfrozen chicken breasts (I like boneless and skinless, but use what you’ve got)
1 red bell pepper, chopped
1 cucumber, sliced
1 medium tomato, chopped
1-2 cups sugar snap peas (you can leave them whole, but I cut them in half for easier eating)
your favorite mix of lettuce
Marinate the chicken for at least 15 minutes, up to a day, in your favorite Italian salad dressing or vinaigrette (I’ll give you my favorite recipe at the bottom).
Grill the chicken (outside! not in your kitchen!) until fully cooked, adding more marinade each time you turn the chicken. Allow the chicken to rest covered in tin foil before you slice it into strips.
In the meantime, assemble your salad. I like to do it in layers, ’cause it’s more fun that way. Then plate and serve.
My favorite salad dressing/chicken marinade
from Emeril Lagasse
1/4 cup balsamic vinegar
2 tsp dark brown sugar
1 clove pressed garlic
1/2 tsp salt
1/2 tsp ground black pepper
3/4 cup olive oil
Add all ingredients into a lidded container. Shake or whisk until everything is combined. Will keep in the refrigerator for up to two weeks.
What are your favorite summer survival foods?
I got this idea while running on the treadmill. No joke. Something similar was happening on 30 Minute Meals with Rachel Ray–similar in that she was wrapping meat in puff pastry sheets, but totally different meat and filling–and it’s been stuck in my head ever […]