Last night I didn't feel like going to the store, but didn't have a whole lot of fresh stuff to make anything at home. So I remembered that Bill used to make this recipe he found from "A Man, A Can, A Plan," that was super easy, but I couldn't find the recipe and we didn't have the exact ingredients anyway so I came up with something else with the ingredients we did have.
It turned out pretty good. It doesn't have any meat, so if you need to have meat at dinner, this isn't for you. But this took all of 15-20 minutes from beginning of 'prep' to serving, and it made a lot - way too much for 2 people! Since I was just putting it together at the last minute, and didn't really have any idea how it would turn out, I didn't take any pictures... sorry about that!
Super Easy Supper
1 1/2 cup Instant Brown Rice
1 can corn (drained)
1 can black beans (I slightly drained mine with the lid of the can, but did not rinse)
1 can Ro*tel (do NOT Drain)
1 1/3 cup Water
1. In a large Sauce Pan, add rice, corn, Ro*tel, black beans, and water. Stir together.
2. Heat over medium-high heat until it comes to a boil. Cover and boil for 7-10 min.
3. Remove from heat and let sit 5 min.
4. Serve in a bowl or in taco shells. (if desired garnish with cilantro, sour cream, salsa, or avocado)
Thursday, July 23, 2009
Wednesday, July 15, 2009
Chicken, Asparagus, and Cheese? Sounds like a match made in heaven to me... I found the recipe here, but made a few substitutions. It was Creamy and delicious!
Chicken and Asparagus with 3 cheeses
From: Kalyn's Kitchen
Boneless,skinless chicken breast
Salt & Pepper
1 can chicken broth
1/2 cup sour cream
3 oz. soft goat cheese
3 Tbsp Parmesan Cheese
1/4 cup shredded sharp cheddar
1. Preheat oven to 375. Trim fat and membrane from Chicken breasts and cut each one in half.
2. Season Chicken with Salt & pepper, then saute in a large fraying pan with 1 Tbs olive oil. Cook until chicken pieces are well browned on both sides.
3. Meanwhile, trim asparagus diagonally into 2 inch pieces. Boil pan of water, and put asparagus pieces in and let boil for 3 minutes - drain and then put them in cold water - then drain well.
4. Spray casserole dish with nonstick spay. Layer in the browned chicken, then the asparagus. Use chicken broth to deglaze the pan you cooked the chicken in (make sure to scrape up allt he little browned bits). Let it simmer about 5 minutes.
5. Lower heat and whisk sour cream into sauce and continue to heat over low heat. When it is hot, add goat cheese and Parmesan and whisk into sauce until melted. Do NOT boil.
6. Pour sauce over chicken and asparagus and sprinkle sharp cheddar over the top. Bake 25-30 minutes or until cheese is melted and mixture is starting to bubble (don't overcook).