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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