I fixed one of the most least photogenic meals ever last night, but it tasted amazing. The flavors just melded together so well.
Mexican Chicken (serves 1)
- 1 chicken breast
- Taco Seasoning (I used Food Lion brand because it was the cheapest)
- Panko Breads Crumbs
- Your Favorite Salsa (I used medium – thick and chunky)
- Cheese (I used a Mexican blend)
1. Mix together taco seasoning and bread crumbs to taste. Don’t worry, you can’t give it too much flavor. Preheat oven to 375*F.
2. Bread chicken breast in panko/taco mixture, then place in a cooking dish. Cook 25-30 minutes, or until the chicken is no longer pink in the middle (This is why my picture turned out bad. I cut the chicken almost in half to check the center).
3. Spoon a few tablespoons of salsa on top and add cheese.
4. Place in oven until cheese has melted.
Mexican Rice
- 1/2 cup instant rice
- 1 cup water
- 1 can Mexi-Corn (drained)
- 4 TBSP Taco Seasoning
- Cheese
1. Cook rice like normal. When it’s done, toss in the mexi-corn.
2. Stir in taco seasoning and cheese.
3. Serve and enjoy!
Sometimes, when I get down in the dumps, there is nothing I want more than some of my mom’s cooking. She only cooked simple, classic Southern dishes, but they were always delicious. Last night, I had a craving for something warm. So I turned to chicken and rice. This is a quick dish, but it really fills you up. Paired with my Aunt Tammy’s sweet cucumbers (recipe coming soon), it’s the perfect dish. Even though it was an amazing dish and was exactly what I wanted, it wasn’t a pretty dish, so no pictures. I fixed a batch of cookies later on in the evening. How much better can a Friday night get than good comfort food, cookies, and milk?
Here’s what you need for chicken and rice (just in case you don’t know):
1 lb. boneless, skinless chicken tenders (or breasts, but I wanted something that was easier to portion out)
1 can (10 3/4 oz) condensed cream of celery soup
1/2 can water
Instant rice (whatever brand you choose, I used the cheapest, just make sure it’s instant)
Preheat oven to 475 F. Combine chicken, water, and cream of celery in a baking dish. Bake for 35 minutes or until chicken is no longer pink. About 10 minutes before chicken is ready, prepare the rice. Serve chicken over rice, making sure to spoon some of the yummy sauce on top!
I have something I need to confess. I have a problem. It’s almost an addiction. When I get up in the morning, I`ll check bloglines, then, it’s on to flickr to browse through groups, hoping to get a fix of what I need. My bookmarks are filled with links to these… sites. Recipes, food photos, god, when will it end? Do I even want it to?
Anyway, here’s a recipe that I adapted to my own tastes. It’s delicious. Even the boyfriend enjoyed it. Serve it up with my Lemon & Garlic Broccoli. It’ll blow your mind.
Sticky Balsamic Chicken
4 Boneless, skinless chicken breasts (cut into 1 inch pieces)
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
2 1/2 tablespoons sugar
2 tsp. Minced garlic (I used the jarred kind)
1 tsp. Crushed red pepper flakes (Really, more or less to taste)
Squeeze of lemon juice
1. Add all ingredients (besides chicken) in a saucepan over a high heat. Bring to a boil, then reduce to simmer for about 25 minutes.
2. Brown the chicken breasts
3. Add the chicken breasts to pan for additional 15 minutes or until sauce thickens (there are some problems with it thickening. I just went on and used it as a loose sauce, but you can either continue to cook it, or add a dash of cornstarch).
