Thursday, February 28, 2013

Anecdotes and Amazing Dinners

Posting twice in as many days... I am really getting on the ball people.

 So this morning, the hubby is walking out of the door to go to work as the girls and I are all wandering around in our own worlds completely oblivious to reality. He yells from the door, "Goodbye awesome daddy, goodbye awesome husband, have a great day at work!". I murmur a goodbye as I focus on flipping the baby's egg and the 7 year old pipes up with "I didn't say awesome...I wasn't even thinking awesome. I was thing about unicorns...and Justin Beiber". As I have said before, never a dull moment. 

That being said, here is a super quick and easy dinner. I hate when people post awesome ideas for dinner and i have to come up with sides. Kidding. I am not that lazy...But i do love when people mention things that compliment the dish, which is why i am going to.

Cream of Chicken Baked Chicken with Rice and Sprouts

5-6 thin sliced boneless, skinless chicken breasts
salt and pepper
2 cans of cream of chicken soup
2 cups of instant rice
1 bag of frozen Brussel sprouts
1 tbsp minced garlic
Tony Chachere's creole seasoning
Olive oil

Preheat oven to 350

Salt and pepper both sides of each chicken breast and lay them in a 9x9 baking dish. Pour 1 can of cream of chicken soup over the chicken breast and cover with foil. Bake for 40 minutes. (Seriously, could that even get any easier?!? The sides take more time to prepare than the main course!)

Bring roughly six cups of water to a boil in a large spaghetti pot. Add entire bag of Brussel sprouts and continue to boil for about 8 minutes. Drain and rinse with cold water to help cool them off. In a large skillet, add 1 1/2 tbsp of olive oil and the minced garlic. Heat until the garlic just starts to turn a golden brown and then turn the heat off completely. Slice Brussel sprouts in half length wise (from top to bottom) and lay them face down in the skillet. Once you have all of them laid flat, turn the burner back on the med-high and sprinkle LIBERALLY with the creole seasoning. I mean liberally too...I would say about 4 or 5 tbsp. Make sure there is a fairly good layer on the sprouts and then turn on the exhaust fan because those spices will choke you up for sure! You want to sautee' them for 5-10 minutes or until they are seared, the blacker they look they better they taste. These little guys are spicy but absolutely delicious and pretty good for you too! 

In a medium sauce pan, bring the other can of cream of chicken soup and 1 can of water to a boil. Add some salt and pepper, then 2 cups instant rice, return to a boil, then cover and remove from heat.

There you have it. Unbelievably tasty meal that took minimal effort. You're welcome ;)

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