Sometimes, I get a craving for something that I haven’t had in a long time. Something rich, something that brings up warm memories of sitting in my mom’s kitchen, watching her cook. I’m usually pretty good about giving in to those cravings at times because if I don’t – then they’ll get worse. This isn’t a healthy recipe, though it does contain vegetables, but it’s a soul-soothing one. I fixed it two days ago for my boyfriend and I, along with crescent rolls and watermelon for dessert (nothing beats fruit that is perfectly in season). I’ve been munching on the leftovers for a few days now, which has saved me money at work (which I was spending around $8-11 a day for lunch).
Made with ground hamburger meat, gravy mix, canned vegetables, cheese, hash-browns and French’s fried onion, this is definitely one of those dishes perfect for cozying up on the couch. This is a secret family family (yeah… right), but I found this version that is almost identical!
Yesterday, I ended up going for a run, the first time in a long time. It felt wonderful (and I got to use my nifty running bag)! I was gone for about 40 minutes and ending up finding an apple tree just randomly on the side of the road (didn’t belong to anyone), so of course I grabbed an apple, even if they were a little buggy (tasted like Granny Smiths). I definitely plan on gathering some apples from there later on!
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!
