Bite This

That’s it, that is the new title for this weekly segment. It has a bit more punch than Tasty Tuesday don’t you think? Big thanks to reader Rhaea for the title. Rhaea can be counted as an in real life friend, even though I haven’t seen her since the 6th grade. She was in my older sisters class in the little Catholic school I attended. It’s true, we were Catholic school girls. We even wore little plaid uniforms like Brittany Spears only more scrawny, small town Ohio girl than slutty, pop star. You get the idea.

Also new this week, I am preparing a recipe suggested by a reader! Heather sent me a few recipes to try. She also included a challenge (and recipe) to make rice pilaf from scratch. Thanks hussy, you’re awesome. (Relax, she’s a real life friend too so I can call her that. You should hear what she calls me!)

Rosemary Chicken & Rice Pilaf

Ingredients

Rosemary Chicken

Adapted from the Deen Brothers Braised Chicken with Rosemary & Potatos

4 Large Chicken Breasts, cut in quarters

1 Tsp. Salt

1 Tsp. Black Pepper

3 Tbs. Olive Oil

2 Cloves Garlic, minced

1 1/2 Tbs. Lemon Juice

1 Tsp. Rosemary

4 Tbs. Unsalted Butter, cut into pieces

Rice Pilaf

This recipe is from AllRecipes.com

2 Tbs. Butter

1/2 Cup Orzo, uncooked

1/2 Cup Onion, diced

2 Cloves Garlic, minced

1/2 Cup Rice, uncooked

2 Cups Chicken Broth

The original recipe calls for chicken legs and thighs. We do not eat chicken on the bone in this house. I also do not enjoy dark meat. Gross. Heather informed me that you need the skin on the chicken to get crispy or some other BS. I just added half a stick of butter. It worked, and I didn’t have to deal with nasty bird skin and bones in my kitchen.

Anyway.

Whisk together the olive oil, salt, pepper, garlic, lemon juice, and rosemary. Place chicken in a dish that is safe for both the oven and the broiler. Pour on olive oil mixture and toss to coat. Sprinkle butter tabs on top. Let it sit for 10 minutes on the counter. Heat the oven to 400 degrees.

In my family my Uncle Ralph is famous for saying, “MORE BUTTER” I tend to agree. There’s nothing that wouldn’t be better by adding more butter.

Put the chicken in the oven for about 30 minutes, or until it is cooked through. The time will vary depending on the thickness of your chicken hooters. To check the doneness of the chicken press on it, without puncturing it. If it bounces back it’s done,  if not it needs more time. When it is close, turn on the broiler and leave it in for another 10 minutes.

The rice pilaf is very easy. I even screwed it up a little and it was still delicious. Let me say right now, I will not ever make Rice-A-Roni rice pilaf again. I will, as the twinkies say, “make it out of scratch.”

It’s easy. Melt the butter in a pan. Add the orzo and cook until brown. Add the onions and garlic and cook it for one minute. Add rice and chicken broth. Heat to boiling. Reduce heat and simmer for 20 minutes or until all the water is absorbed.

I browned the rice with the orzo (that’s how the box crap works). To make up for the starches that were released I added about a half a cup of water. No problem.

Sorry, I didn’t take pictures of the rice while I was making it.

I also made lima beans. I love them, so do Reese and Taryn. Buy the frozen ones, baby lima beans if you can find them. Cook them according to the package, but for crying out loud add some salt and pepper to the water while they are cooking!

Season everything, everything. Always. I put salt and pepper on turkey sandwiches. I’m not kidding.

Once they are cooked toss them with a few tablespoons of butter.

This was really good, like really, really good. I highly recommend you try it.

Who has a recipe for me to make next week?

Tasty Tuesday

Yes. Yes, I washed my hands before I cooked dinner. There should be no residual poo anywhere on my person or in my house. The whole place smells like lysol and bleach.

Tonight I made another recipe from a friend. Her name is Jackie, so of course I’m calling it Jackie Chicken. This one is really tasty and simple. All four of the kids love it.

That’s a big deal, folks.

Jackie Chicken

Ingredients

1 8 Oz. Package Cream Cheese, softened

1 Can Cream of Chicken Soup

4 Chicken Breasts, cooked and cut into cubes

1 Sleeve Ritz Crackers, crushed

4 Tbs. Butter, melted

Pepper

Combine the cream cheese and soup until mostly smooth. In Jackie’s original recipe she suggested 6 chicken breasts. I only used 4. I guess my chickens have big hooters.

Add in the cubed bird hooters.

Combine the first 3 ingredients. Place them in a lightly greased baking dish.

Grind black pepper over the top. I have salt in the picture, that was a mistake. Don’t use it, you don’t need it.

Combine the melted butter and crushed crackers in a bowl.

That, is buttery and salty deliciousness.

That’s it. Just throw it in a 350 degree oven for about a half hour and you’re done!

It tastes like creamy fried chicken. There is nothing not great about fried chicken. It is a little on the heavy side so I usually just serve it with peas or salad. Tonight it was peas.

In other news, John is learning about reproduction in health class. He told me that sometimes the babies head gets shaped weird when they go through the root canal.

Yes, he said root canal.

I think his head got messed up when he went through the root canal.