Comfort food, ahoy! This week was all about feeling comfy and cozy. I’m almost in my third trimester and I need all the comfy I can get. 

On a side note, today Mr. Something and I have been married for two years! I’m not cooking tonight; the modern second anniversary gift is china, so we’re getting Chinese food. 

Chicken Lazone 

Adapted from Plain Chicken

• 1/2t salt
• 1 1/2t chili powder
• 1 1/2t onion powder
• 2t garlic powder
• 1/4t cayenne pepper
• 2 lb chicken tenders
• 1/4C butter, divided
• 2C heavy cream

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Combine with chicken in a bowl and mix. 

In a large pan, melt 2T butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes. 

Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over angel hair pasta. 

Verdict: HOLY CRAP. Eat this. Add mushrooms. 

U.S. Senate Bean Soup

Adapted from senate.gov

• 1lb dried navy beans
• four quarts cold water
• 1 smoked ham hock
• 1 onion, chopped
• 1T butter
• salt and pepper to taste

Sort through beans. Place in pot, add 2 quarts water and soak overnight. Drain and rinse. Put beans, ham hock, and 2 quarts water into medium pot. Cover and bring to a boil. Uncover, reduce to medium low, and simmer until bean skins are tender, about 1 hour. 

Meanwhile, melt butter and sauté onion, 3-5 minutes. 

Reduce bean heat to low and add onions. Cook 2 hours, stirring occasionally. Retrieve ham hock, let cool, and chop up meat. Discard bone and fat. Return meat to pot. Use an immersion blender (or a potato masher) to squish up some of the beans. Add salt and pepper. 

Verdict: This was honestly 10,000 times better the next day. Next time I think I’ll make it in advance.