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Friday, October 9, 2015



From 7.21.15 –– Back with another Feast Frenzy @ The Horror Food Network! 3:)

I put in a little more work in on last night's dinner than usual: my Grilled-Chicken Veggie-Tomato & Rice Soup.  In water I boil brown rice (with a bit if 50/50 salt & extra virgin olive oil) for 20-minutes, then add cut okra, chopped red onions, red & green bell peppers, and diced jalapeno & Serrano peppers –– then boil for another 10 minutes, drain, and pour back into the pan.  Add one can of tomato soup concentrate, one can of water, and one can of diced tomatoes.  Spice to taste with Original Tabasco Sauce, stir and simmer until bubbling.  Grill chicken breast (spiced with garlic, oregano, and chili powder) on the Nu Wave Oven.  Ladle hot soup into a bowl, place cut chicken breast on top, then sprinkle with fresh cilantro and parmesan & mozzarella cheese.  Garnish with a pepperoncini. The side salad is a mix of chopped spinach, kale, collard green leaf, broccoli, diced red onion, cucumber, sliced black olives, and shredded cheddar.  The dressing: extra virgin olive oil, balsamic vinegar, and a bit of 25 Dark Star balsamic vinegar (for a rich, sweet flourish).  All quite delicious!  3:)

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