Hobby – Food
March 10, 2011 Leave a comment
I love to cook. More so since in the last few years as I started watching what I eat. I love combining ingredients, smelling their aroma, creating everything by hand instead of pulling it out of the freezer and throwing it in to the oven. There’s something satisfying about knowing how you prepare your food and what goes into your body. Our lifestyles are hectic and a lot of the food we eat is prepared and stored with preservatives. Ever check out how much sodium is in that box of instant noodles? With the price of food rising, it’s more important than ever to have some kind of a budget, and that sometimes includes cheap food, but you can put together an good meal without going broke. This is a recipe I love. It’s on the back of the soup can for Cambell’s Cream of Chicken soup.
Chicken pieces (skinless breasts or strips) NO BONE-IN CHICKEN
1 can Cream of Chicken Soup
2 tbsp mustard
2 tbsp honey
½ tsp of garlic powder
½ cup water
In a large bowl mix soup, honey, mustard, garlic powder and water.
In a deep skillet, place chicken pieces. Now the recipe on the can says to brown it using one tbsp of oil, but I’m not a big fan of frying anything. Besides, it tastes just as good without frying it. Also, I find frying it first puts a bit of a ‘skin’ on it, which keeps the chicken from absorbing the sauce.
Pour the soup mixture over the chicken and simmer on low/medium heat (3 or 4).
Another good thing I like about this recipe, is that I can go and fix other things for supper, without having to watch it. I let the food simmer for 20 minutes or until the chicken is cooked completely through. That’s the important part. Make sure the chicken is not pink. The can says to sauté veggies and mix in with the sauce. I didn’t care for that. I found this was more of a meat sauce than anything else.
Serve with veggies and side of your choice. If you try this recipe, let me know what you think. I love it.