When life becomes busy this might be a quick way to serve a nutritious dinner under 30 minutes. Let’s go.
- 3 slices bacon, thinly sliced
- 4 boneless, skinless chicken breasts
- 2 tsp. Crisco oil
- 1 small onion, thinly sliced
- 3 garlic cloves, grated
- 1 tbsp. fresh thyme, chopped
- 1 pkg. white mushrooms (227g)
- 1 can white navy beans, rinsed and drained
- 2 cups stewed tomatoes
- pinch of salt and pepper
- 2 tbsp. chopped fresh parsley
- 1/2 cup white wine
- 1 tsp. red wine vinegar
In a large skillet, cook the bacon only until the fat renders (about 2 minutes).
Add the chicken and cook, stirring until brown, about 5 minutes. Use a slotted spoon and remove from the pan. Set aside.
In the same skillet, cook the onion, until clear, add the garlic and thyme and cook about a minute. Add the mushrooms and 2 tbsp. water, until the mushrooms are tender and there is no liquid remaining.
Return the chicken to the skillet, stir in the beans, tomatoes, salt, pepper and wine, and bring to a boil.
Reduce the heat, cover and simmer until the stew has thickened and the chicken is no longer pink inside. Remove from the heat, add the parsley and vinegar.
This would best be served over buttered broad noodles and a green salad.
Now, eat and off to the game or sporting event that is important to your family.
West Texas Baked Beans
Don says to tell you this is “our” style. They are good…just not as good as mine. Now, how’s that for competition? No, truly, they are really tasty. I am only teasing him.
- 3 cups navy beans
- 1/2 lb. bacon
- 1 onion, diced
- 2 tsp. chile powder
- 2 garlic cloves, minced
- 1/2 cup brown sugar, packed
- 1 can beer (your choice)
- 1/8 cup molasses
- 1/4 cup ketchup
- 1/4 tsp dry mustard
- 1 tbsp. worchestershire sauce
- pinch of salt and freshly ground pepper
Soak beans overnight. Bring to a boil for 30 minutes, let stand and then drain.
Cook bacon until crisp and set aside, reserving 3 tbsp. of fat. Add the onion, chile powder and garlic and saute for about 5 minutes until the onions are soft and set aside. Deglaze the pan with 1/4 cup of beer.
Return the beans to the stockpot, adding water at least 2 inches higher than the beans. Add the sauteed onions and deglazing liquid. Add the remainder of the beer (I hope you didn’t drink it already) and the remaining ingredients.
Simmer on the stove for about 3 hours, stirring occasionally. Finish in a 250 degree oven for a further 1 1/2 – 2 hours until the beans are nice and thick).
Now, add your own steak, pulled pork sandwich, hot dog….you get the picture.