Thursday, October 6, 2011

New Recipe (Recipe Included)

Tonight I tried something new for dinner. I don't usually fly by the seat of my pants in cooking. People have complimented my cooking before, but I'm really only just very good at following recipes (most of the time). However, I like to utilize my leftovers and sometimes eating them the same way they were served the first time is incredibly boring.

Since we had oven-baked chicken on Sunday and I really don't like eating those leftovers (a leftover chicken thigh with skin reheated is just not very good), I was brainstorming what I could do with it. I decided that I would take the leftover pieces and take all the chicken off the bones and save it. Then I would throw it in the crockpot with some salsa and then serve it over rice.

Well, it didn't end up working out how I had planned. My husband and I ended up using the leftover chicken for lunch. He tossed some of it with shredded cheese and salsa into a quesadilla and I used some of it for a BBQ chicken pizza.

So when today came up, the day I was supposed to use it for dinner, I went with my original idea, only I thawed some chicken breasts I have in the freezer and used those. I tossed them in the crockpot and covered them with salsa. Then I set it on low and let it simmer for about four hours. I cooked up some rice and shredded some cheese and served it over rice topped with cheese. The kids LOVED it! Maybe I can try adding things like pinto beans or other veggies to the mix as well.

The nice thing was that it was easy and very few ingredients, most are ones that we almost always have on hand.

Salsa chicken over rice

3-4 boneless skinless chicken breasts
jar of salsa--whatever floats your boat
shredded cheese (we like mild cheddar)

Place thawed (or partially thawed) chicken in crockpot and cover with salsa. Simmer on low for until chicken is cooked (our crockpot tends to cook things at too high a heat so an 8 hour recipe on low really only takes 4-5 hours).
Serve over rice and top with shredded cheese.

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