Sunday, April 28, 2013

Sunday Dinner- Salad Dressing Chicken and Ruz (The Middle Eastern Treat!)

Happy Sunday! Here's what's for dinner tonight:

Looks good, dunnit? Here's how to make it! Prepare to be amazed at how easy this chicken is...besides, now that you make your own salad dressings, I'll bet your family's not eating that bottled stuff anymore...might as well use the old stuff up, right?

Heather's Salad Dressing Chicken

4 boneless, skinless chicken breasts 
1/2 bottle of any of the following salad dressings: ranch, blue cheese, or Caesar
(note: you could probably try this with any creamy-type of bottled dressing, but these are the three that I've tried, and all came through beautifully!)

If they're really large, cut the chicken breasts into smaller pieces, for more even grilling. Place the chicken into a large bowl, and dump the dressing over it. Mix to coat all pieces. Refrigerate for up to 24 hours. Heat grill on high, to ensure great grill marks on the chicken- when the grill's hot, load it up with chicken, and reduce heat to low. Grill chicken, turning occasionally, until cooked through. 

Yes. That's really it. You don't have to add anything- the level of flavor is PERFECT, every time, and the results are gorgeous. This would be a good one to pull out of your hat to impress someone- it looks and tastes like something much, MUCH more complicated! It's also a great way to get rid of excess bottles of dressing.

Now, on to the side dish:

Ruz (a.k.a. the Original Rice a Roni) 

1 T. butter or oil
1/2 c. broken vermicelli or other small pasta
1 c. rice (converted is preferred)
2 c. water 
3 t. soup base, or 3 bullion cubes, or salt to taste
1/2 c. minced parsley (optional)

Heat the rice, dry pasta, and butter or oil over high heat, stirring occasionally. Brown the mixture until it looks like this:

Mix the water and soup base or bullion. Cut the heat to the pan, and allow it to cool just a bit- you're going to be adding the broth to it, and you don't want to warp your pan! Add the broth, bring to a boil, and add the parsley, if using. Lower to a simmer, cover, and cook for 20-25 minutes. Stir to blend the parsley in (it will all have migrated to the top of the rice), and serve. This recipe doubles, or even triples, quite well.

Add a little salad, and you have this:

Whew! So. This has been an insanely busy weekend. As noted in this post, my husband found his birth family this last week- it's been an almost nonstop flurry of phone calls, intense conversations, and pure emotion- all of it good! Also, while taking care of the usual household chores and such, I fought with trying to get a JPEG converted to a PDF- completed the hats, and they turned out GREAT! Unfortunately, I can't seem to GET THE $%*&$* PATTERN ONLINE. (Um, if anyone out there could help me with that, I'd really appreciate it- I want you guys to have this pattern! My plan *WAS* to give it away this week, but so far, I just can't get the file to convert!) When that failed, I made some wonderful little wirework goodies, and prepped a tute for y'all...THAT will be coming out shortly! So, have a great Sunday evening, and stay tuned- good things are afoot!

Linking up with Craft-O-Maniac Monday, the best part of your early week!

1 comment:

  1. Hi Heather,
    Thanks for sharing your recipe at my blog hop and for sharing the cool legs and the wired earrings. I tried to follow you by G+ but had a little difficulty. I'll keep trying.


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