Greek Rice and Chicken

There are some constants in this house: chicken breasts in the freezer, yogurt in various fats and flavors in the fridge, and white rice in the pantry. Always having these three constants makes for many variants in dinner. Having stumbled across this Greek Spinach Rice months ago on Pinterest, I finally took the plunge on something very different for dinner and cooked Greek. Well, as Greek as this can be. To accompany the rice, I found this simple Greek Chicken Marinade on a quick search. Having once read yogurt and oregano were key ingredients to Greek foods, I went full on marinade with whole fat Greek yogurt and dried oregano, not fresh.

Modifications: In preparation, as I did not have all day to let the chicken rest, the chicken was diced to enhance the marinade flavors. In preparation to the rice, the scallions/chives and dill was left out, low sodium chicken broth was used instead of vegetable broth, and long grain white rice replaced basmati rice. In presentation, the chicken was served with a side of rice but when seconds were served, the chicken was mixed into the rice and then topped with feta. This method combined all the flavors together nicely.

Scaled for Likability: Great
It is sad that I have to wait a full year to eat again. Gonna have to cheat and serve this for lunch with a "simple" new recipe for dinner. Or I could find an accompany side to serve with this as it was simple and easy to cook and so tasty to eat. There were not even leftovers to enjoy the next day!

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

So Sad Cake Brownies

Oh my word how does a space as small a pantry becomes so disorganized? And in such a short time, nonetheless? While reorganizing the four 2x4 pantry shelves yesterday a golden back of the box recipe was discovered. Milk Brownies. Replacing yogurt for milk or applesauce for oil, these are commonplace alternatives. Milk for water in a box brownie, this had to be tried. Stat. Modifications Made: Per the box, 1/3 cup milk replaced 1/3 water. Half cup of chopped walnuts were added along with two tablespoons of Hershey chocolate syrup. Because why not. Scaled for Likability: No, Thank You The milk was fine, the extra chocolate was fine. Walnuts could have been doubled. The problem was the brownies themselves. I accidently made cake brownies with two eggs instead of fudge brownies with just one brownie. So sad. These were given to the neighbor who prefers cake brownies. If the neighbor liked fudge brownies (they are the best kind) these would have gone to the chickens. They have no

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

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