I don’t consider myself a foodie. I eat to survive or alleviate stress. Sometimes I enjoy it and sometimes it’s just food.
This month, the dear reader I spoke of last month has sent me a delicious recipe to share with you. Enjoy. ~~G
Hello my fellow Book Worms. There is nothing like a good book … except maybe a yummy dinner followed by a good book!
I am a busy homeschooling mom of 4 (well, one graduated but I get credit for 13 years of school), mini zookeeper, stroke survivor, wheelchair user, and crazy non-traditional graduate student. However, I love food. In order to eat regularly, plus feed my people, I have had to come up with simple recipes.
This is my favorite go-to “crazy busy tired mom” recipe. What I didn’t know was that my family loves it as much as I do. When I asked them what I should share, they all said this recipe. It really is a method more than a recipe. I’ll share the variations with you.
Salsa Chicken (“sorta tied” variation)
1 Tablespoon Extra Virgin olive oil for browning
12 thawed chicken breast tenderloins**
16 oz of your family favorite jarred salsa (1 jar)
1 2-cup bag of your favorite shredded cheese
Preheat your oven to 350° F
In a hot skillet or whatever (I use an enamel coated Dutch Oven) brown your chicken in oil. Place in an oven safe dish (I use the same Dutch oven…less dishes).
Pour out the jar of salsa over the chicken and cover with shredded cheese. We like Mexican blend.
Bake for 30 min or until juices run clear.
Serve over rice, noodles, or even in tacos. I usually put whatever veg I have on hand with it.
**If you are feeling froggy, dice your chicken (about 4 breasts worth) or use 6 boneless skinless thighs.
Salsa Chicken (“Dad is traveling, and mom is exhausted” variation)
8-12 frozen tenders from a Sam’s sized bag of flash frozen tenders
1 16 oz jar of your favorite salsa
1 block cream cheese
½ cup water
I love my Instant Pot…aka countertop pressure cooker. I mean love it. Throw it all in. Yes, use frozen chicken. Cook on high pressure for 35 min. Quick release. Stir well while busting up/shredding the chicken with a wooden spoon. Serve over rice made in a rice maker. Make the kids do dishes. It will be a tiny bit runnier, but tasty. I imagine it would work on high for 4 hours in a crock-pot.
PS. I made way toooooo much rice last night to go with my Salsa Chicken. I hate waste, so I made quick Leftover Rice Pudding in the middle of homeschool time while my son was working on a quiz.
Stovetop Leftover Rice Pudding
2 cups cooked leftover rice
2 cups milk, divided
1/4 teaspoon salt
1 beaten egg
1 teaspoon vanilla extract**
1/3 to 1/2 c honey – more if you like sweet
2 Tablespoons unsalted butter
Cinnamon to sprinkle if you want
1- Before you start cooking, mix together 1 egg, 1/2 cup milk, honey, and vanilla. Set this where you can reach it as you cook.
** I really like vanilla and use fancy-dancy vanilla bean paste…and I use a lot of it. I probably use closer to 2 teaspoons for myself.
2- In a saucepan, stir together rice, 1 1/2 cup milk, and salt. Cook over medium high heat until creamy. Stir constantly to prevent burning. This takes about 10 min.
3- Stir in milk/egg mixture. Continue to cook while stirring over Med high heat for about 2 minutes or until the egg helps it set into creamy goodness.
4- Serve warm. This makes about 4-5 servings. If you like cinnamon, now is the time to sprinkle just a pinch on.
Options: add in raisins or chopped dried fruit or nuts, put sliced bananas on top, use sugar or brown sugar instead of honey
I can’t wait to try this. Let us know if you do and what you/your family think.
Blessings (and happy eating),
PPS — This is WAY late, but the winner of last week’s book is again Kendra, selected via random name picker. Congrats!!! (added 2/20/2022)