Cheesy Chicken and Rice Food Porn From IWS!

Holaaaaaaaaaa y’all! As you probably know, I’m quite the culinary genius. Okay, maybe genius is going a bit too far. That word is reserved brilliantly creative cooks like Matt-Man and his “Hot Dog, Tuna and Chili Supreme Pizza” masterpieces. Also for people like Sandra Lee who is sooooo much more than a “seems like if I just flatter her for a few minutes and get her to finish off three drinks I’ll get lucky” lush. Her food assemblies creations are AMAZIIIIIIIIIIIING!

Last night I might have taken a very important step towards joining Matt-Man and Sandra though. As if often the case, my culinary delight came about because of a mistake. A mistake in the form of my inability to get everything I need at the store even when I make a freaking list! Anyhoodle, after realizing I didn’t have everything I needed, I made something up. Here’s what I made.

Cheesy Stove Top Chicken, Rice, Peas and Mushrooms Casserole!

Here’s the ingredients list …

1 lb Boneless Skinless Chicken Tenders

1 Cup Minute Rice

1 Can of Peas

1 Can of Mushrooms

A Handful of Shredded Colby/Jack Cheese

1 Cup of Chicken Broth

Drain the peas and mushrooms and then chop the mushrooms up. Put one cup of chicken broth in a covered medium pot along with the peas and mushrooms and heat them through and then bring it to a boil. Throw in the cup of rice, stir thoroughly, cover again and remove from heat for at least five minutes. (Unless you use fancy rice that takes lots of time and effort to make, in that case just figure it out.)

In a skillet pour a bit (just eyeball it) of vegetable oil to lightly coat the pan. Season the chicken tenders with some garlic powder and Cavenders (or whatever crap you use on chicken) and blacken those things on medium heat cause chicken has no real flavor to it. Be sure to turn the chicken over and season both sides evenly and keep flipping the chicken so it will cook up nicely on both sides.

Now, simply cut up a couple of the chicken tenders on a plate, pour a decent amount of the rice concoction on it and then grab a handful off the shredded cheese and cover it with as much as you like. Be sure to put the cheese on while everything is still hot so it will melt. Stir it all up on the plate to ensure even cheese covering to hold it all together and then TA-DAAAAAAAA:

Now you can eat it with your mouth. Mmmmmmmm! (I should have put more cheese on it.) It serves a few to several people depending on how much you eat and how hungry everyone is.

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Lemon Herb Chicken Pasta Recipe

Holaaaaaaaaa Foodies!! Chef Jayman here from Chez Jay’s Fine Dining Pub to share with y’all one of my favorite all time recipes. Tonight we’re serving Lemon Herb Chicken with Whole Grain Pasta Noodles. Let’s get right to it ….

First thing you do is go to Walmart and cough up $1.25 for this cause walking around the place looking for all the ingredients is bullshit…

You already have the chicken tenders in your freezer, right? I mean seriously, who doesn’t have frozen boneless, skinless chicken tenders in their freezer at all times? Anyway, put two tablespoons of butter in a medium hot skillet and let it melt. Then put about one pound of chicken tenders in the pan to cook in the butter. Put a lid on it so you can keep the chicken moist. Once the chicken is thawed, you then pour some of the seasoning over the chicken, turn them over, pour the rest of the seasoning on them and cook them all the way through. Don’t be shy about throwing some more butter in there either if needed.

If you thought ahead you could cut up your tenders, throw them in a bowl and pour the seasoning over them and mix it all up and rub the seasoning in. PLEASE WEAR FOOD SAFE GLOVES IF YOU DO THIS. *shudder*

Okay, while that’s happening pour two cups of water in a pot and bring it to a boil. Then toss in the packet of pasta and dried up nasty-ass peas and carrots. Once the chicken is done, cut it up and add it to the pot with the pasta and maybe scrape up as much as the seasoning in the pan you cooked the chicken in at too high a temperature and add it too.

Once the pasta is nice and tender and ready, sprinkle in the glaze making sure you cover the entire pot with it. Don’t stir it in just let it simmer with a lid on the pot for five minutes or so until everything is really thick. Don’t burn it man! Once it’s all congealed (gross right?) it’s ready to be plated. Be sure to forget to take the pic when you first put it on your plate and have to take a more artistic one with just a few bites left.

If you like, you can have a few croissants. PRO TIP: Turn your croissants upside down to butter them. It’s much easier to spread the butter on the flat smooth bottom.

Okay, there you have it. Chez Jay’s Lemon Herb Chicken with Whole Grain Pasta!

Oh! I almost forgot. For dessert I recommend Yarnell’s Lemon Ice Box Pie Ice Cream. Deeeeeee-Licious!

Bon Appetit!

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