This week, I got out my domesticated side out from underneath my cereal-consuming side and braved a new dish:
I present to you- zee casserole:
Mr. Speedy is a subscriber to the magazine, Cooking Light, and this month’s cover caught my eye with the casserole recipes.
It really is quite a good magazine if you are looking for meals that don’t require using 56 lbs. of butter and lard and don’t want your waistline to suffer.
I am immature. Sorry.
Party pooper…. hehe.
Okay, I choose this mexican chicken rice recipe because a)I had a lot of the ingredients and b)it did not look too hard. I will warn you that I did not have any saffron, so my recipe is slightly different (and it has a mystery sauce)…. and I didn’t include olives because they make my soul die a little and tongue shrivel up like a raisin.
This recipe requires a lot of chopping which is DANGEROUS for me. Creating this was taking a risk, like trying to ride a horse bareback, while tweezing your eyebrows, and eating a cupcake. Quite risky business. I have cut my fingers multiple times while chopping things. I don’t know if it is my inability to aim or my directionally-challenged brain or what…. but it is a hassle when you are trying to be the next Julie Child for your man.
Mr. Speedy actually does not like it when I chop things and usually stands near-by, waiting for me to scream or for a finger to fly off in his direction. It is kind of romantic but kind of pathetic, on my part. He always says to me, “Be careful.. I don’t want to lose you because you bleed out while attempting to slice a cucumber. And don’t ever chop when home alone.”
You know how you aren’t suppose to swim alone? Or walk alone in the dark? I can’t use the kitchen knife when home alone.
ANYWAYS, I DIDN’T LOSE ANY FINGERS ON THIS ONE, KIDS. But, I did cut my finger later that evening while making my salad for work the next day.
HERE IS THE CASSEROLE- ENJOY!!!
Saffron cream? I did not do that just to warn you.
- 1 Tbl. olive oil, divided (divided? I just used like 2 Tbl. and did not divide b/c that sounds complicated)
- 1 1/2 lbs. skinless, boneless chicken thighs, cut into bite-sized pieces (trim that fat off people!)
- 1 c. chopped white onion
- 2 ounces cured Spanish chorizo sausage, diced (I HAVE NO IDEA WHAT THIS IS. I USED 3 TURKEY SAUSAGE LINKS.)
- 4 garlic cloves, minced (I MINCED LIKE, 7 CLOVES BECAUSE IT TASTE GOOD AND VAMPIRES WILL STAY AWAY)
- 1 large bell pepper, chopped
- 3 c. hot cooked long-grain rice (Uncle Ben’s long grain rice, 1 package, works wonderfully)
- 1 c. frozen green peas, thawed
- 16 pimiento-stuffed green olives, chopped (EWWWW NOOOO.)
- 1 1/2 c. fat free milk
- 1/4 c. tomato paste (I DON’T KNOW WHAT PASTE IS… SO I USED TOMATO SAUCE. PERFECTO.)
- 2 Tbl. all-purpose flour
- 1/2 tsp. kosher salt
- 1/4 tsp. saffron threads, lightly crushed (I am lazy and didn’t know what this was or have it… so it didn’t go in)
- 1/4 tsp. ground black pepper
- 1/3 c. fat free sour cream
1. You will need to pre-cook the rice and have it ready to go. I also chopped up my onion, pepper, garlic, chicken ahead of time. Made it easy-peasy!
2. Pre-heat oven to 375° and spray your casserole dish with Pam so nothing sticks.
3. Using a large nonstick skillet, over medium-high heat, add 1 Tbl. olive oil and cook chicken, turning to brown on each side. Remove chicken from pan and place in large mixing bowl, set aside.
4. In same large skillet, add 1 Tbl. olive oil, and onion and chorizo (OR TURKEY SAUSAGE IF YOU ARE LIKE ME). Cook for a few minutes and then add in the chopped up pepper and garlic. Cook for a few minutes and then add this mixture, along with the cooked rice, and the peas, all into the mixing bowl with the chicken.
5. Mix the entire mixture well. Set aside and don’t move it.
6. In same saucepan, over MEDIUM heat, pour in the milk, tomato paste/sauce, flour, salt, saffron (or not), and pepper. WHISK around constantly, mixing well and until you see sauce to begin to boil (a few minutes).
7. Let it boil for 1 minute (but no longer because this sauce will burn quick). It should be thickening. Take off burner and add sour cream, mix it in sauce with whisk.
8. Pour sauce over the chicken mixture in the bowl, and mix around well, till evenly coated.
9. Pour entire chicken mixture into the casserole dish, evenly.
10. Cover with tin foil and cook for 15 minutes. Then REMOVE the foil, and cook for another 15 minutes.
11. EAT IT UP. BUT SHARE WITH OTHERS.
I feel like you could add the following and it would be super tasty: corn, broccoli, cauliflower, salsa on top, or tortilla chips on the side, or spoon it into taco shells.
ANYONE HAVE ANY FAVORITE CASSEROLE DISHES??? Preferably easy ones that do not require TOO much usage of sharp knifes.
I have done this. I can relate.