Home > cooking, Uncategorized > risotto & taco chicken

risotto & taco chicken

What a roller coaster day. All my clients came and a counselor was out sick so it made for a jamming day. My meeting canceled so i was able to go to dad’s doctor appointment and we were all pleased to see he gained 3 pounds. The gluten free thing seems to be working. In the waiting room we watched some kind of closed circuit cooking show on healthy eating and decided to make the chicken dish. Its bastardized enough for me to claim as my own so i’ll share the recipe when i get to dinner.

One thing about being busy it makes the day go fast. I worked late wrapping things up and plotting some strategy to help a few folks quit smoking. I am adjusting to my new role but its a bit grueling and i don’t think it will ever let up.

I did come home to a fresh pot of french press. Starshmucks house i would guess. And Harry had scored some half & half. delicious. He also got some spinach and some fancy brown mushrooms that needed to be eaten so i decided to make risotto.

All of the broth had poison wheat so i used an organic Better than Bullion (2 teaspoons)and I added a little fresh tomato and zucchini and set it to warming in a quart of water. I cooked an onion and a half in olive oil added 3 cloves of garlic and cooked the mushrooms. I added the cleaned and de-stemmed spinach put a lid on it and let it wilt. I pulled out the solids and set aside. I added 1 1/2 cups or so of white rice with just a bit of the fancy itallian stuff your supposed to use. When the liquid would cook off the rice i would add more warm broth and gradually added another quart of water to the broth although 1 1/2 quarts is enough liquid. When the rice was almost done I stirred back in the mushrooms and spinach and there it is.

For the chicken i cubed up 3 breasts with a poblamo and a red bell pepper. I added a teaspoon or so of ground cumin and a teaspoon of tumeric (it called for chile powder but was out). Cooked that til the chicken was done and added frozen corn, a cup of taco sauce, a cup of feta and half a cup of sharp cheddar and heated that til it was warm. topped it off with corn tortillas fried in a little olive oil in the cast iron skillet. Forgot to put out the sour cream.

After dinner I was pretty cashed but Dad and I got a game of horse shoes in before dark. Busy but nice. Looking forward to the weekend, making pickles for my first time. Of course you’ll hear all about it.

Categories: cooking, Uncategorized
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