I’ve given up on trying to load everything from all the days missed. I’ll do tonight’s meal and try to be more consistent again. I’ve been plagued with worse migraines lately and haven’t felt like writing.
Salsa chicken; sauteed red, yellow, orange peppers, and onions with Lime Cilantro Rotel; and hominy.
Boneless, skinless chicken breasts
Your favorite salsa (tonight we used Great Value Black Bean & Corn)
Heat pan over medium heat and add about 2 tablespoons of oil. Add chicken and season thoroughly, since only one side can be seasoned. Cook 4-5 minutes and flip. Cook another 4-5 and cover each breast with salsa, place a lid on pan and reduce heat to medium-low. Simmer for 10 minutes or so.
1 each red, orange, and yellow peppers
Can of Lime Cilantro Rotel
1/2 tablespoon butter
Heat 2 tablespoons of olive oil in a deep pan over medium heat. While oil is heating, slice peppers into thin strips and onions into thin rings. Place in oil at the and time and season as you prefer with listed ingredients. Stir. After vegetables have softened some, add drained can of Rotel and stir well. Heat about 5 minutes, stirring occasionally. Add butter and stir, heat until butter has melted and reduced.
The hominy is pretty straight-forward. I like a ratio of 2:1 hominy to canning liquid. Salt, pepper, a little garlic powder, and 2 tablespoons butter. Stir occasionally and cook until very little liquid remains.
And there ya go!! I have 16 bean soup going in the Crock Pot with some of our fresh pork hocks for tomorrow. Thankful my cousin sold us a hog this winter and had it slaughtered for us. I can’t tell you how AMAZING fresh pig product is!!
Until we eat again!!