Today's post is brought to you by our friend, Wendy Sult, who ordered her 1976 ed. of the BCC after she started reading our blog! Thanks, Wendy, for joining us in this adventure!
In keeping with the theme of the blog, I could easily call this entry "For Wes' Sake." Per Wes, he had eaten nothing but junk for the better part of five days (in my defense, the Fair was in town!), so I decided to add a Betty Crocker recipe to the meal plan for the week. Me being me, I scanned the cookbook for the simplest, lowest-risk dish I could find and there on page 306 I found it - Breast of Chicken on Rice. What could be complicated or scary about that? I tend to like recipes with five ingredients or less. This particular one had six, so I omitted the mushrooms to make it easier.
Who am I kidding? I hate mushrooms and those babies had to go! Anyway, moving on...
To make this recipe even more attractive, I noticed that all I really had to do was mix a bunch of ingredients together, pour it in the dish, stick the chicken on top, and pour a little more. That's it. Voila! Call me Betty Crocker!
Okay, that may be going a bit far, but the truth is that the recipe is a "minimum input, maximum output" kind of dish. It was excellent comfort food that smelled amazing baking in the oven. We paired it with a recipe from the pages of the Diana Chandler Cookbook - Green Bean Supreme (if you aren't familiar with it, that must change, pronto!) and some sliced apples.
Excuse the picture of the partially empty baking dish. SOMEONE, who shall remain nameless, was hungry. :-)
All joking aside, I do tend to make new dishes from time to time. Most are fine for a one-time thing, but I rarely find one that I want to keep using. They seem to be lacking flavor and I am just not kitchen savvy enough to figure out how to fix it. Wes insisted that this one must go in our reciperotation. Yes, it was that good. The only thing I would change is the amount of rice used. I would beef that up a bit and we would be set. What can I say? My man loves rice.
Looking forward to another rendezvous with Betty's recipes soon...