Day 22: Gahlicky Chicken!

We haven't had any chicken around here in a while, and though it may be easier to go down and get some pre-roasted chicken, I figured, let's get some bird in the pan. 

Gahlicky Chicken

So, the ingredient roundup is pretty simplistic because I was also trying to clear out some of the pantry/fridge: 

*Chicken tenders

*Progresso Recipe Starter, Garlic sauce

*Baby spinach

*Touch o' butter

*(Not seen) TJ Rice Medley

Butter and chicken go in the pan to get all sauteed. I used just enough to get some golden color on that fowl, because, as Gordon Ramsay says, color = flavor. 

Once it was all cooked through, I tossed in the baby spinach, let it cook down a bit, and then in went the sauce. 

No, the sauce isn't the healthiest thing on the planet, but it's tasty and, in a pinch, works wonders to get you in the kitchen. I'm pretty sure you could get the same effect using, say, cream of garlic soup with a little milk. 

No. Really.

And that's seriously all there is to it. You let it cook through until it's hot, spoon it over some rice (or mashed potatoes or polenta... whatever's your thing) and you've got a meal. 

Not too shabby at all. Tasty stuff!

~Snarkstress

Day 3: Grown Up Grilled Cheese!

There's nothing quite as deliciously lunch-worthy as a grilled cheese sandwich and soup. Around here? We jazz it up a bit, because that's how we roll.

Grown Up Grilled Cheese

You'll have to forgive me. This was a somewhat celebratory, impromptu lunch and I was under a slight time crunch, so I didn't get to take pictures of all the ingredients. 

They're rather easy though: bread, cheddar cheese, bacon bits, butter.

First things first, please note the temperature at the right. Again, your mileage may vary, but if you want the perfect golden crust, you aren't going to want to go much higher than this. Medium, maybe medium-high.

If you've never made grilled cheese before, it's ridiculously easy. Butter a slice of bread. Place it, butter side down, in a preheated skillet. Add 1 slice of cheddar (or cheese of your preference... I happen to find swiss amazing in these!) on unbuttered side of bread. 

Add some bacon bits, and put another 1 - 2 slices of cheddar on top of that. Butter up another slice of bread and put it atop the whole shebang, keeping the butter side up. 

Depending how quickly you move, by the time you get everything layered, you should be ready to flip the sandwich over, to gain a golden buttery crust on the other side. 

Now for a little secret: Growing up, I used to make these with margarine, mostly because it was easier to spread. We don't use margarine in this house anymore (way too many trans fats and badness in there) and regular ol' softened butter can work, IF it's soft enough.

But I've found that the *best* way to butter my GC bread? Melt the butter and brush it on with a silicone basting brush. It evenly distributes it, keeps it from being too heavy handed, avoids torn-bread syndrome, and just generally makes life much easier in the kitchen.  

Now you know. And knowing is, as they say, half the battle. 

Pair it with your favorite soup (in this case, Bean n' Bacon) and you've got a hearty, warm, delicious lunch to fill that belly and leave you satisfied. 

Let me know if you give it a try and any tweaks, tips, etc, that make your culinary experience one to brag about!

Enjoy!

~Snarkstress