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Monday - PC fixed (dodgy Logitech mouse driver issue)
Tuesday - cooked food, ate food, drank beer and wine, got giggly, watched films
Wednesday - need sleep
So here is my recipe for:
Salsa Chicken with Roasted Vegetables on a Bed of Sweetcorn Rice
Serves: 2
Roasted Vegetables
3 large new potatoes
2 large carrots
2 leeks
1/2 onion
olive oil
salt, pepper
Prep: 10 mins
Cooking: 1hr
Clean, and peel all the veg. Cut potatoes, carrots and leeks into 1" angled chunks. Cut onion into several wedges. Place in a backing pan with a drizzle of olive oil, seasoned with salt and pepper. Place in a pre-heated over at 150� for an hour. Toss occasionally and add olive oil if required.
Salsa Chicken
2 lg chicken breasts
1 small jar mild "Old El Paso" Chunky Salsa
1/2 can chopped tomatoes
olive oil
salt, pepper
garlic granules
Prep: 5mins
Cooking: 40mins
Take the chicken breasts, smother with olive oil and season with salt, pepper and garlic granules. Place in a baking dish and cover with tin foil (shiny side in). Cook for 30 mins at 150�. Combine jar of salsa with 1/2 can of tomatoes. Remove chicken from oven and ensure cooked through. Drain dish of juices and smother with salsa sauce. Return to oven for a further 10 mins.
Sweetcorn Rice
150g long grain rice
225ml cold water
50g sweetcorn
Prep: 5 mins
Cooking: 25 mins
Wash rice in a saucepan until water runs clear, then drain thoroughly. Add sweetcorn to rice. Add water and bring to the boil (covered). Once boiling, lower heat to minimum and simmer (covered) for 10mins. Remove from heat and leave (covered) for a further 10 mins. Fluff up with fork and serve immediately.
Place the rice on a heated plate. Add the roasted veg and chicken. Spoon the remaining salsa sauce over the chicken breasts. Consume along with a bottle of Pinot Grigot.
If you don't enjoy it, my names not Martin Thrimbledill!
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