1.19.2012

A Snow Day Dinner

Yesterday, in Idaho, it snowed. While I enjoy how the snow looks, I'm not a fan of it interfering with my plans. We haven't had time to put on our studded tires yet, so driving was sketchy. Therefore, I decided not to go to work yesterday. While it was a nice break, it just means that I will have to make up a lot of hours on Friday or Saturday. Oh well.

Since it was nasty outside, I stayed under a blanket on the couch and watched Last Chance Harvey. I also cleaned the kitchen some and made some more discoveries on how to save money on our upcoming trip to Disneyland. Plus, I got to watch American Idol for the first time in years! All in all, I'd say it was a pretty productive snow day. :)

But the thing I was most proud of was the dinner I cooked last night. Since I had some extra time, I decided that convenience food was not the way to go. I had a few recipes I had been wanting to try out, so I did!

It's not the best picture, but here is what my plate looked like before I ate it:


So what did I make? Pan-Grilled Chicken Tenderloins, my mother-in-law's famous rice pilaf, and mixed veggies, although I did the Steamfresh ones that you just microwave, so those were kind of cheater's veggies. The whole dinner was delicious, though. We even had the leftovers for lunch again today! Since it turned out so well, I decided to share the recipes with you!

Pan-Grilled Chicken Tenderloins

Ingredients:
  • 4 boneless, skinless chicken breasts, cut into strips
  • 1 cup zesty Italian dressing
  • 2 tsp. Lime juice
  • 3 tsp. Honey
Directions:
  1. Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour.
  2. Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and carmelized. 
  3. Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it.

Rice Pilaf

Ingredients:
  • 1 cup rice
  • 1 cup vermicelli (broken up into small pieces)
  • 1/2 stick butter
  • 1 can chicken broth + 1/3 - 1/2 can of water
  • Basil, garlic salt, and seasoning salt

Directions:
  1. Melt butter and brown vermicelli. It should look almost burnt when you add the next step.
  2. Combine broth and water in a microwavable container and put in microwave for 3-5 minutes.
  3. Add rice and seasonings, stir to heat. Seasonings vary depending on taste. I did a little less than a tablespoon of basil and about a teaspoon of the other spices.
  4. Add very hot broth and water. Be careful as it may make everything splash all over!
  5. Cover and reduce heat for about 20 minutes. Check occasionally. 
Anyway, both of these were pretty easy and very tasty! If you try them, let me know how they are!

3 comments:

  1. corn? peas? I'm so proud of you! Love, Mom

    ReplyDelete
    Replies
    1. Well thanks! And Justin will even eat everything except for the green beans! Yay! :)

      Delete

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