Recipe: Lavender Chicken and Rice

Tonight I actually made two skillets of chicken.  The larger was one of my normal batches of onions, garlic, sliced/chopped chicken breasts sauteed in olive oil with diced tomatoes and a little (mostly) fresh basil.  I made this the larger because the smaller skillet was an experiment.  I really like the Lavender Metheglin from Hill Top Berry Farm and Winery.  Lavender Metheglin is mead (fermented honey) infused with one percent lavender flowers.  It smells and tastes wonderful.  While I frequently cook with wine, liquor, and beer, I hadn’t tried cooking with mead.  I figured it would work, but the Lavender Metheglin also has a unique flavor that I wasn’t sure the rest of the family (the children, mostly) would enjoy.  It turned out wonderfully and the kids and wife also liked it.  Next time, I’ll make the whole skillet with it.
The Ingredients
1/4 to 1/2 cup chopped onion (my standard is Vidalia)
about a half pound of boneless chicken breast, cut into bite-sized pieces
a little salt
coconut oil
about 1 cup Lavender Metheglin
Prep and Cooking
1.  Get the rice going in a rice cooker (or via the old fashioned way on the stove)
2.  Saute the onions with a pinch of salt  in the coconut oil
3.  Add the chicken (already cut) and brown/cook it a bit
4.  Add the Lavender Metheglin.  In my small skillet, the chicken was completely covered so I kept the flame up a little higher than normal to reduce the mead a bit, making sure there’s enough sauce to mix into the rice.
5.  Serve over the rice
**Even though I had to use two skillets tonight, it still fits into my ‘Lazy Dinner’ category.

Recipe: Miss Piggy Is Delicious!

"Miss Piggy is Delicious" cookingWith the idea of making sure I made enough to have leftovers for lunch and that I needed to use the ground pork and some potatoes, I came up with this really simple recipe.  It is one of my favorite –the combination of the Andouille sausage and the cracked pepper bacon added a nice spiciness to the dish.  My wife and younger daughter weren’t as keen on that.

The Ingredients
Ground Pork, one pound
Bacon (about 5 strips – thick cut, cracked pepper)
1 Andouille Sausage (about 14 oz. – I used Smithfield brand)
1/2 medium vidalia onion
5 medium red potatoes, sliced and halved
black pepper
Prep and Cooking
1. Brown ground pork
2. Slice bacon into small strips, mix into skillet for browning
3. Slice sausage into small pieces, mix into skillet for browning
4. Dice and add the onion
5. Add the potatoes, cover and cook ten to fifteen minutes, or until potatoes are tender
**This another of my lazy dinners.  Only two items require chopping, it is all cooked in one skillet, and it doesn’t require much cleanup.

Recipe: Robio’s Skillet Not-Quite-Chili

Robio's Skillet Not-Quite-ChiliTonight I was feeling a bit lazy.  I knew I had hamburger thawed and bacon in the fridge, so while I was at the grocery store, I picked up the corn, one of the cans of beans, and some onions.
The Ingredients
Ground Beef, about a pound
Bacon (about 5 strips – I used thick cut, maple cured)
1 can petite diced tomatoes
2 cans baked beans
1 can whole kernal corn
1 medium vidalia onion
1/2 bottle of Barbecue sauce (I used Sweet Baby Ray’s Hickory and Brown Sugar)
black pepper
Prep and Cooking
1. Dice the bacon into small pieces
2. Brown beef and bacon in skillet, adding a little black pepper
3. After the beef and bacon are nearly browned, add the chopped onion
4. When the beef and bacon have finished browning, drain the grease, then add the barbecue sauce
5. Let this cook for a few minutes before adding the cans of beans and the drained cans of corn and tomatoes
6. Cook until the mixture is hot throughout
**This really is one of my lazy dinners.  Only two items require chopping, it is all cooked in one skillet, and it doesn’t require much cleanup.
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