Tuesday, June 30, 2009

Token Cooking Post

Precious friend Katherine at Smoky Mountain Cafe recently encouraged me to post any of the recipes I try, so, I thought I would give the one I tried last night a chance. Unfortunately, I don’t have cool pictures to go along with, so, bear with me, and we’ll see how this turns out.

I started with eight chikken breast tenders, threw em in a collander and washed them real good {as Emeril would say, you never know when the chikken police are watching}. While the tenders were draining, I placed about five pats of butter in a medium sauce pan, and started the butter melting. Then I placed 1-¾ cups of rice in the pan, plus 2 tablesoons of rosemary n garlic seasoning, and allowed that to cook for about ten minutes, occasionally stirring, until most of the rice turned brown. I next added 3-½ cups of chikken stock and stirred until it began boiling, then turned heat down to low, and covered the pan.

While the rice was steaming, I poured “sweet rice flour” in a dish, and stirred in black pepper and rosemary n garlic dried seasoning. About 2 tablespoons of EVOO in a large frying pan, then rolled each tender in the flour, and fried til both sides were brown. Then placed the tenders in another pan and in the oven at 300 degrees for about 15-20 minutes.

Now the rice was done, and the chikken was done, and WOW was it delicious. I didn’t fix any vegetables with it, but I could see the possibility of having hominy or fried okra along with it.

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