Chicken, Corn, and Tomato Skillet

This recipe was fast and good. Everyone ate it and enjoyed it. The chicken broth kept the chicken moist and added flavor to the basmati rice. I have never had/worked with basmati, and was pleasently surprised at the aroma and taste that exploded out of the rice. Also I steamed some squash from our garden. Below is the recipe and some quick pictures.

Directions:

1. Stir together 1 c chicken broth and 1 (14 oz) can of diced tomatoes, with juice in a large nonstick saute pan. Bring the mixture to a boil over high heat.

2. Stir in 8 oz boneless skinless chicken breast haves, cut into 1/2 in pieces, 2/3 cup basmati rice, 1 c frozen corn, 1 tsp basil, and pepper to taste. When the liquid returns to a boil, reduce the heat to medium; cover, and cook for about 12 minutesor until the chicken is cooked through and the rice is done.

That's all!

Grade A-

Anna: Cheesing it up

Sarah looking cute while eating her hand.

Emily enjoying every minute

Lucy is having a hard time. :(

Corn-Bacon muffins and Corn Chowder

There was not enough veggie pizza leftover for the whole family to eat on Wednesday, so the children got pizza and I made corn chowder and muffins for me and my wife. It might seem weird to make hot chowder in the middle of July, but the hi gh today was mid-seventies and my mom left us four ears of corn. The two meals were super easy and from the Better Homes and Garden cookbook. Below are the recipes and pictures of my children "eating" the muffins.

Bacon-Corn Muffins
1 ½ c flour
½ c cornmeal
2 tbs sugar
2 tsp baking powder
¼ tsp baking soda
1 beaten egg
1 c buttermilk
1/3 c cooking oil
5 slices
1. Grease twelve 2 ½-in muffin cups or line with paper bake cups; set aside. In a mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, and ¼ tspsalt. Make a well in the center of dry mixture; set aside.
2. In another bowl combine egg, buttermilk, and oil; add all at once to dry mixture. Stir just till moistened (batter should be lumpy) Fold in bacon.
3. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in a 400 degree oven 18020 minutes or till golden. Cool on a wire rack for 5 minutes. Remove from muffin cups.

Corn Chowder
6 fresh medium ears of corn
½ cup chopped onion
½ cup chopped green sweet pepper
1 tbs cooking oil
1 14.5 oz can chicken broth
1 c cubed peeled potato
1 tbs flour
¼ tsp salt
¼ tsp pepper
2 slices bacon
1. In a large saucepan cook onion and sweet pepper in hot oil till onion is tender but not brown. Stir in Chicken broth and potato. Bring to boiling; reduce heat. Cover and simmer for 10 min. Stir in the corn. Cook, uncovered, about 10 min more or till potato and corn are tender, stirring the mixture occasionally.
2. In a small bowl combine milk, flour, salt, and pepper; stir into corn mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 min more. Add bacon; cook and stir till heated through.

Anna likes her butter! Emily gives it a YUM!

All gone for Sarah Messy Lucy