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.
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.