"Create in me a pure heart, O God, and renew a steadfast spirit within me." Psalm 51:10

Friday, February 10, 2012

Friday Feast

Approximately 24 years I ago, I created a cooking disaster of such epic proportions it is forever seared in my memory. And, it’s pretty much prevented me from buying and preparing a whole chicken.
Let me set the stage for you, and inform you right up front that I blame my mom for this episode. She had baked a scrumptious chicken that literally melted in your mouth a few weeks before. Mom said cooking a chicken was as easy as making Pillsbury biscuits—pop them out and pop them in the oven. No problem. I reminisced about that chicken and thought why not? I’ll give it a shot.
I cooked that chicken to death. Pulled it out of the oven a million times, and parts of it weren’t done. It never fell apart, tender little pieces falling off the bone. The meat gripped tightly to the bone as if hanging on for dear life. Finally, it appeared done enough, and I tired of waiting.
 Sitting at the dinner table, we sawed pieces off until the innards slithered onto the plate. Turning ugly Shrek-like shades with stomachs churning, we immediately lost our appetites. Dinner over, I phoned Mom to ask her about this strange phenomenon. She howled while I held the phone away from my ear. I’m sure the people in the next apartment heard her chortling. After the shrieking stopped, I wondered why she neglected to give me such important information about the chicken. And, why in the world wouldn’t the chicken killers take care of this mess before they arrived at my dinner table?
My whole chicken baking days sufficiently in the toilet, I stick to boneless, skinless chicken breast recipes. It’s a safer bet, and I don’t have to worry about unwanted body parts sliding out. One of my all time favorite crockpot chicken recipes is so easy, my 11 year old couldn’t mess it up! With five minutes preparation time, this recipe works well for busy families.

Slow Cooker Chicken Stroganoff

4 skinless, boneless chicken breasts, cubed
1/8 c. margarine
1 package dry Italian-style salad dressing mix
1 package cream cheese
1 can cream of chicken soup

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and soup; mix together and cook on high for another ½ hour or until heated through and warm. Serve over hot, cooked egg noodles.


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