Sunday afternoon dinner rush...

Most Sundays, when I can and when I am in the mood, I put together two or three dinners and pop them in the fridge.  That way we are set until Thursday night...when we will then opt for the local Mexican restaurant that has the most amazing enchilada sauce...but I digress.

Today....my concoctions were poultry based.  They were on sale...so why not?

Dish #1:

Mexican chicken
Recipe:
Three or four chicken thighs, or whatever chicken you want to shred.  Boneless skinless chicken breasts do not work very well...they just don't have enough fat on them.

If you have more than three adults eating dinner, add a few extra chicken thighs.
One or two boxes of Spanish Rice (Rice A Roni is what I use)
One or two cans of Rotel or diced tomatoes.  If you use one box of spanish rice mix, use one can of tomatoes
Pack of fajita seasoning.  I used to use taco seasoning, but that was just too much taco taste.

Bake chicken thighs uncovered until done(I add a little Ms Dash Chipotle seasoning on top)usually 45 minutes at 350...allow to cool off enough to shred and debone.

Pour in your box (boxes) of spanish rice mix into the pan with the shredded chicken.

Add can(s) of tomatoes.

Depending on what brand you used, follow the directions on the back for the amount of water to add for the rice.  Usually, two cups per box.

Stir in fajita seasoning.

Bake covered for thirty minutes at 350.  Stir at least once if you can.

Uncover and bake another 15-20 minutes...remove and allow to cool and thicken.

Serve with sour cream, lettuce, tomatoes...etc.

Add  jalepenos, green peppers, whatever you chose to make it your own.

Enjoy!

Dinner #2
Shocking Chicken

Basically a beer butted chicken...with Shock Top beer.  We didn't drink it all this summer, so bit by bit, I am working through the Newcastle and Shock Top.

Fire up your grill and get it to 450-500 degrees.

I have a fancy roaster thingy from Sur La Table, that has the 'can' built in the middle.  However, I have used empty green bean cans, or a black olive can once.  I don't use beer cans...they aren't substantial enough.

While the grill is heating...prep your bird.  Take it out of the plastic, rinse it out, make sure the innards are out.

Insert bird over can...small tip...do that on a baking pan, frying pan, something to catch all the drippings.  I set my roasting contraption over the wok pan that I never use, except for this.

I stuff the bird with sliced onions, celery and lemon pepper seasonings.  Sometimes a garlic clove or two...that's more with the Newcastle beer.

Proceed to slowly pour beer down into the chicken...trying to get the most in the can.  Pour some over the chicken itself...then rub the rest of your seasonings into the outside skin...carry out in your pan and place on grill.  If you are using an old baking pan, you can put it on the grill too to catch the drips.  I do not recommend putting your skillet or my wok on that hot grill.

Then just turn the bird around every thirty minutes or so.  Cook until done.  I usually end up cooking over 2 hours or so.  I am not playing with an underdone bird.

Take off grill and carry back in same pan...the beer doesn't disappear...that can will be full....and you'll make a mess...it just happens.

Carve and enjoy!


I have a boxed mix for a pineapple upside down cake that I will eventually get to...probably not today.