Cookbooks Make Good Friends


I am getting very well acquainted with my old new cookbook Joy of Cooking: Wartime Edition. I know I’ve said this before, but the book is really fascinating, and I like it a lot! 🙂 One of the conflicts that I have with it though is that the book has no pictures of the recipes and the directions on how to cook/what to do for them are not very detailed. In which of course, I find pretty intimidating. Yes since this was my second time of using this book I basically had not a clue what I was doing lol. I mean I knew that I was cooking, and all but did not know that I was doing it the correct way. Ha, what was really scary is that I had no clue how it was going to turn out lol.

Furthermore, I still would love to use it more often though as I believe this book will help me become a better cook. And even though I didn’t know what I was doing or how this Spanish Chicken Casserole was going turn out lol, I still trusted my cooking skills, made a few changes and just went with the flow. Haha! Not surprisingly the outcome of this recipe that I’m showing you today was a huge success and delish. Also, the first recipe I made from the book is called Deviled Pork Chops.

Spanish Chicken Casserole

Ingredients

3-4 medium chicken breasts, rinsed, pat dry, cubed
1/8 tsp. salt
1/2 tsp. pepper
1 Tbsp. McCormick’s Smoked paprika
1/4 C. Flour
3 Tbsp. Olive oil
1/2 C carrots, rinsed, peeled, (if desired) and chopped
1/2 C celery, rinsed chopped
1 15 oz can diced tomatoes
1 medium onion, chopped
3 Tbsp Green bell pepper, chopped
3 garlic cloves, minced
1/2 C. shredded Cheese, Optional

Preheat the oven 375 degrees. Line a casserole dish with foil and lightly grease it with non-stick cooking spray. Set aside.

Directions

1. Add the flour, salt, pepper, and paprika in a large, resealable plastic bag and or container. Then place the chicken into the bag, make sure the container is closed tightly 🙂 and shake to coat the chicken in the flour mixture. Pour in the olive oil into a large skillet and heat the oil over medium-high heat until it begins to shimmer. Next, add the chicken and cook for approximately eight minutes, occasionally stirring. Once the chicken is cooked place the pieces evenly into the previously prepared baking dish.

2. Add more oil if needed and saute the chopped onion, green bell pepper, garlic, celery, carrots, and tomatoes. Cook over medium heat for three-five minutes. Remove pan from the heat and pour the ingredients over the chicken. Sprinkle cheese on top, if desired. Cover and bake the chicken in the oven for about thirty-five  forty minutes – or until chicken is tender and cheese is bubbly.

Optional: Five minutes before the chicken is done add 1/4 cup sautéed mushrooms and 1/3 cup sliced stuffed olives. Also if needed you can add 1/3 – 1/2 cup boiling vegetable or chicken stock/broth and or water.

For the side dish, I made Garlic Parmesan Edamame.
I know that it probably doesn’t go well with the main dish lol, but the post and a lot of others either have a terrible picture or don’t have one, so I decided to go back on a lot of the old ones and doing photo retakes.

Adapted from  Joy of Cooking: Wartime Edition  

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