(via Nedroid Picture Diary)
(via Nedroid Picture Diary)
Grilled Pork Chop and Roasted Cauliflower
(Jessica had chicken instead)
“SPICY” CHICKEN & SPINACH CASSEROLE
3 cups cooked, diced chicken
10 ounce package frozen chopped spinach, thawed and drained well
1 small onion, chopped
1 tablespoon butter
1/4 cup canned pickled jalapeños, roughly chopped, 1 ounce can
8 ounces cream cheese, softened
1/3 cup sour cream
10 ounce can Ro-tel tomatoes, drained (tomatoes with green chilies)
1/4 teaspoon cumin
1/2 teaspoon chili powder
8 ounces cheddar cheese, shredded
Mix the chicken and spinach in a greased 2 1/2 quart casserole. Meanwhile, sauté the onion in butter until tender; add to the chicken. Stir in all of the remaining ingredients and mix well. Season with salt and pepper, to taste. Bake, uncovered, at 350º 40-50 minutes, until hot and bubbly.
1 cut up chicken or 3 cut up chicken breast
1 cinnamon stick
1 dried red chili pepper
7 small green cardamon pods
2 bay leaves
1 tbls of cumin
1/2 tbls of coriander powder
1/2 of onion sliced
1 15 oz can of tomato sauce
Olive oil
Coat the bottom of your pan with olive oil, and saute your onion till browned, then add your chicken and spices and fry until chicken is almost done on medium heat.
Add your tomato sauce and boil on medium/low heat till chicken is completely done
Serve over cauli rice