One Pot Chicken, Beans, & Mushrooms

If you happen to stumble across this blog, I am sorry. This blog was more for family and friends to confirm once again that this table and its counterparts are odd ducks. Not really devoting the time or energy into turning this into anything other than a form of communication the information is kinda bland and straight to the point. Being unpretentious is one of the reasons I had to try One Skillet Chicken with Green Beans and Mushrooms when discovered on a social media feed. Besides, what could really go wrong. The ingredients and instructions were simple, easy, and quick.

Modifications Made:
So okay, the instructions lack a few basics steps. You know, like cooking mushrooms. Don't judge. It happens to the best of us. This would be where common sense and experience comes in...

Three diced chicken breasts and 1/4 cup of finely diced yellow onion cooked in one tablespoon of oil. Chicken and onions were pushed to the side of the large dutch oven and thickly sliced mushrooms were browned in one tablespoon butter. Fresh green beans, one tablespoon of diced garlic, regular sodium broth, and pepper were added. Parmesan and cream were omitted and replaced with one tablespoon of flour mixed into 1/2 cup water. Flour mixture was added to chicken, mushrooms, and green beans and cooked until green beans reached desired consistency.

Scaled for Likability: Great
Didn't your mama ever teach you not to judge a book by the cover? Well she should have. Served over plain butter white rice, this meal would have been just as fantastic without rice. A nice shot of white wine would have been a wonderful addition as well as a side serving of scalloped potatoes. I think in a pinch, canned mushrooms and green beans would have been good but the depth of flavor would have been less. To offset this, I would mixture the flour into the juice of the mushrooms and green beans instead of water. Simply wonderful.

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 po...

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 omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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