My wife fixed some macaroni and cheese this afternoon and then asked me what else I wanted with it. I told her to give me about 25 minutes!
This was my sly way of spicy up the dish and giving me time to enjoy a bottle of cold Killian while I cooked!
I first fried my usual chicken tenders in olive oil and (say it with me) garlic! On top of the mixture I added my favorite hot sauce. Once the tenders have thawed slightly on one side (yes, you don’t have to thaw them first), flip them and add salt and pepper. Do the same to the other side when thawed enough to hold the seasoning, allowing the seasoned side to begin to brown. Continue turning them until blackening occurs to your liking, and then remove from the skillet and place on a paper towel.
Cut the tenders into bit size pieces and set aside.
I then cut up a whole green and red bell pepper in to ½ to ¼ inch pieces, sprayed them with olive oil or canola spray, salted and peppered them and tossed them into the left over olive oil where the tenders were fried. Once they began to fry well, I dumped the chicken pieces back into the skillet and tossed the mixture for another 3 or 4 minutes then dumped it on top of the mac and cheese, stir, add two tables spoons of sour cream, stir some more, and serve.
The hot and spiced chicken gives the concoction a great warm feeling on a cold rainy day.
This was my sly way of spicy up the dish and giving me time to enjoy a bottle of cold Killian while I cooked!
I first fried my usual chicken tenders in olive oil and (say it with me) garlic! On top of the mixture I added my favorite hot sauce. Once the tenders have thawed slightly on one side (yes, you don’t have to thaw them first), flip them and add salt and pepper. Do the same to the other side when thawed enough to hold the seasoning, allowing the seasoned side to begin to brown. Continue turning them until blackening occurs to your liking, and then remove from the skillet and place on a paper towel.Cut the tenders into bit size pieces and set aside.
I then cut up a whole green and red bell pepper in to ½ to ¼ inch pieces, sprayed them with olive oil or canola spray, salted and peppered them and tossed them into the left over olive oil where the tenders were fried. Once they began to fry well, I dumped the chicken pieces back into the skillet and tossed the mixture for another 3 or 4 minutes then dumped it on top of the mac and cheese, stir, add two tables spoons of sour cream, stir some more, and serve.
The hot and spiced chicken gives the concoction a great warm feeling on a cold rainy day.
2 comments:
yum! never had that much stuff piled on top of my mac and cheese.
Nice. Bet that tasted good.
Post a Comment