(Four Foods on Friday)
#1. Share a recipe for something Italian.
Lasagna is Italian right? I love my lasagna recipe here
#2. Jam, jelly, preserves, marmalade, fruit butter or butter. What’s on your toast or bread?
Jelly! I LOVE grape jelly. Especially on toast. Jam is a close second, and I’ve never had preserves, marmalade or fruit butter. And of course I love regular butter. On lots of things. Now I’m getting hungry! 😉
#3. What’s your favorite Kellogg’s product? (Since they’re multinational I’m hoping everyone can answer this one. If you don’t have Kellogg’s products, what’s your favorite cold breakfast cereal?)
I love the Keebler cookies with M&M’s baked in. (I think it’s Kellog’s). Those cookies are my weakness. I like to put them in the fridge so they are nice and cold when I eat them. Now I’m gonna have to go buy some!
#4. Do you like liver? What about liverwurst?
Um, no. I’ve never had them, but am not really interested in eating them. I get picky at times.
Okay, this next recipe had its high points and its low points. The low points are definitely due to the cook (moi). I admit it, I messed up some of the proportions and then paniced and well, I don’t want to talk about it. haha.
This recipe looks delicious in the cookbook picture. And it should have been easy except I didn’t pay much attention to how much rice I actually had and how much liquid I actually added. Unfortunately, the dinner came out more as mushy rice and chicken instead of delicious Tex-Mex Chicken & Rice Skillet. I do have a silver lining though, two actually. (1) THE FLAVOR. It was phenomenal! I want to try this again and not screw it up, because omg — so tasty. (2) CARAMELIZED CORN — holy moly do I love caramelized corn now. It’s so easy and simple and yet makes such a huge difference. Huge I tell you, HUGE!
I strongly suggest you try this recipe and not ruin it like I did. 😉
Tex-Mex Chicken & Rice Skillet
Stuff you need:
- 1 tsp. plus 1 Tbsp vegetable oil, divided
- 2 ears of corn (I used white because that’s what I like and what we had); see substitution below
- 4 chicken tender strips
- 1 Tbsp. taco seasoning
- 1 c. uncooked instant white rice
- 1 c. chicken broth
- 7 oz. can salsa verde (This is the first time I used this — found in the Hispanic foods aisle. Very tasty!)
- Shredded Mexican cheese
- cilantro (optional)
What to do with that stuff:
- Add 1 tsp. oil to skillet and heat over medium-high heat until shimmering.
- Meanwhile, cook corn on the cob according to directions below.
- Cut corn off cob and add to skillet.
- Cook without stirring for 5 minutes or until caramelized on one side.
- Remove corn from skillet and set aside.
- As corn cooks, cut chicken into bite size pieces.
- Combine chicken and taco seasoning in a bowl.
- Add chicken to skillet. Cook over medium-high heat 5 to 7 minutes or until center of chicken is no longer pink.
- Remove chicken and set aside.
- Add remaining Tbsp. of oil to skillet.
- Add rice and stir until well coated with oil.
- Add broth and salsa; bring to a simmer over medium-high heat.
- Cover skillet and reduce heat to low.
- Simmer 5 minutes or until most of the liquid is absorbed.
- Chop cilantro if desired.
- To serve, spoon chicken over rice mixture in Skillet. Sprinkle with cheese and corn.
- Cover, let stand 5 minutes or until cheese is melted.
- Sprinkle with cliantro if desired.
Other stuff you might want to know:
- If your corn is still in the husk, place each ear of corn (individually) into the microwave for 3 minutes. Shuck.
- If your corn is already shucked, fill a microwave-safe dish with small amount of water. Put ears of corn in the dish and microwave for 2 to 3 minutes.
- Instead of using fresh corn, you can substitute an 11oz can of Mexican-style corn. Drain the corn and pat dry with paper towels before caramelizing.
Adapted from: