Thursday, December 15, 2011

"One Skillet, No Skill"

That's what the description of the recipe we saw in the Sunday paper said. Michelle noticed the picture and thought it would be a good addition to our menu, and I agreed. I don't have a problem with quick and easy! Once it got on her plate, she was a bit surprised that it wasn't pasta, but it was still delicious. Give it a try; it makes a great "December is a busy month" meal!
Tortilla Skillet

1 pound ground beef
1 onion, chopped
1 can tomato soup
1/2 cup salsa
1/2 cup water
6 (6") tortillas, cut in 1" pieces
1/2 cup grated cheddar cheese

Brown the ground beef and onion, or make it even more quick and easy and pull a package of wheat/meat from the freezer, thaw it in the microwave for one minute and toss it in the skillet. Stir in the tomato soup (undiluted), salsa and water. Add the tortillas (ours were 8" so I used four; the pizza cutter works great for cutting them into pieces). Heat through, then top with cheese and serve. I also added some sliced olives because they were handy, and served it with a dollop of sour cream.

Sunday, December 4, 2011

Sunday Dinner

"That was good. You should go write down what you did. And you should post it on your blog." So I will, particularly since I looked at about three or four recipes and took bits and pieces from each. On the way to church Michelle wondered what was for dinner. I said I had thawed chicken thighs and was trying to figure that out, but probably something with rice. She suggested Teriyaki Chicken, and after some discussion (which included the possibility - quickly vetoed - of Mexican Molé), I told her I'd see if I could come up with something teriyaki-ish. This was the result.
Teriyaki Mushroom Chicken

1 tablespoon olive oil
4 chicken thighs
4 oz can of mushrooms, undrained
1/2 cup honey
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon ginger powder
1/2 teaspoon minced garlic
1 tablespoon cornstarch
2 tablespoons water

Heat the oil in a frying pan; add the chicken and brown on both sides. Salt and pepper to taste Combine the mushrooms, honey, soy sauce, vinegar, ginger, and garlic. Pour over chicken and simmer until done (about 35-45 minutes). Combine cornstarch and water, stir into sauce and cook until thickened. Serve over hot cooked rice.
Notes: The basic sauce was a marinade recipe I had for broiled chicken breasts. We didn't have time to marinade the chicken, but cooking it in the sauce infused it with flavor. I added the mushrooms because the original recipe called for sherry, and for years I've used the liquid from canned mushrooms as a substitute for that when cooking dinner. Besides, one of the other recipes I looked at was Giant Teriyaki Meatballs, and that sauce contained mushrooms.