I never cook. OK maybe I make eggs and bacon for breakfast twice a month. Wait, I’m an expert at
oatmeal and
mac & cheese. Classy, I know.
Anyway, today I made dinner. Last time I cooked dinner was in June. I didn’t write the recipe for it, but have a picture.
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I can barely remember... 5 cheese pasta, mushrooms, chicken, walnuts, & green beans. |
Today’s dinner consisted of easy items you maybe be able to find in your kitchen right now! Items such as rice, butter, garlic powder, tomato soup, sour cream, salt, lemon juice, chili powder, vegetables, and chicken. Plus, water. Most people have water…
To feed four you need the following amounts:
6 chicken strips or 3 chicken breast pieces (thawed or frozen)
2 cups of water
1 can of condensed tomato soup (305g) or half a can of tomato soup
1 tbs of butter
1 tbs of sour cream
1 tsp of lemon
2 tsp garlic powder (or salt if you like salt in your food)
1/8 tsp of chili powder
2-3 cups of vegetables (frozen works best for me; take your pick)
1 ½ cup of rice
1 tsp of salt
3 cups of water
Let’s Start Cooking
I’m going to break this down as much as I can. I’ll start with the rice because it’s easier to cook. If you have any questions go to http://google.com and search-it-up.
Rice Directions
1. Find a medium-sized pot and matching lid!
2. Add rice. Add salt. Add water.
3. Place pot on stove and turn up the heat to medium.
4. Ignore rice and let boil until there’s no water in there.
TIP Don’t let the water overflow from the pot. Makes a terrifying noise!
Chicken Directions
I freaking hate cooking chicken. Cooking chicken is a necessary evil. If you cook it too long it tastes awful, if you cook it a peculiar way it tastes gross. I never remember to defrost the chicken so I usually throw it on the stove frozen. Probably affects taste, but I can’t taste that difference. For those of you who aren’t taste savvy, the only difference between thawed and frozen chicken in this recipe will be the TIME IT TAKES TO COOK. Thawed will cook faster. Anyway, this part is a pain in the ass. Here goes!
1. Find a cool looking frying pan and matching lid! Preferably a deeper pan.
2. Add 2 cups of water over medium heat.
3. Throw in that chicken and cover that pan. Wait around for the chicken to cook. Check Google Plus, open the can of soup, and find measuring cups.
4. Chicken cooks and you win! Take out the chicken, place it on cutting board, and forget about it. You kind of want to cut the chicken into cubes, but you don’t want to touch it while it’s hot.
5. Add tomato soup, butter, sour cream, lemon, garlic powder, and chili powder into the pan and cover it. Let it cook at medium heat for a good 15 to 20 minutes.
6. Cut your chicken into small penny-sized cubes.
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| Those look like penny-sized chicken pieces to me. |
7. Wait around and cook the tomato soup mixture until it looks thicker than it was when you started. Throw in the chicken and vegetables. Let it simmer until the vegetables are ready to eat.
Then, you enjoy your dinner. Well, I added some peanuts and walnuts to add a twist. Get some plates, serve some food, and eat.
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| Tastes better than my imagination moment. |