Weeknight Wonders: The Chicken Bowl

This recipe should be near and dear to a lot of my Truman friends, and I figured that I had to share the love with everyone out there who was gracious enough to come visit this blog. Here is the scenario: I’ve been in class from 9 am to 6 pm, and I’m tired. I want something quick and satisfying. My roommate Mike walks in and says “Rowy, let’s make chicken bowls,” to which I automatically say yes. The chicken bowl is one of those meals that just makes you feel all warm inside. Here is how we did it:

Mike slicing potatoes.

The base of the chicken bowl is a cloud of mashed potatoes. Take two large potatoes, skin them, dice them, and put them into a pot. Cover them with water, about an inch above the potato pieces. Bring them to a boil, and let them go for about ten minutes, or until they are fork tender. Drain the water, and transfer them to a bowl. It’s time to get mashing.

Now whip it!

Whip it real good!

Salt and pepper the potatoes for flavor, and add two tablespoons of milk. Whip the potatoes until they are light and airy. Now that those are ready, we can move onto the next layer of our chicken bowl, which is the corn. I want you to listen very carefully to this instruction. Get a can opener, open a can of corn kernels, and drain them.

The easiest thing you’ll ever do.

I don’t normally advocate for canned items, but this is a weeknight, and I’m tired. I’m going to take whatever shortcut I can to get to my meal as quickly as possible. Put the corn in a bowl, salt and pepper it, cover it with a paper towel, and microwave the bowl for one minute. Now, you’ve got hot corn that’s ready for dinner. Let’s keep this shortcut thing going, and get our chicken ready. Grab another bag of those boneless, white meat chicken bites and put them on a pan. Preheat your oven to 400 degrees and put them in for twelve minutes.

Another easy thing to do.

While the chicken is warming up, we can make gravy. I know you’ve been thoroughly disappointed in my lack of homemade goodness thus far, but I shall redeem myself with this gravy. It’s so simple and easy that you’ll never make packet gravy again. Ever. I promise. Here’s how you make it. First, take two tablespoons of butter and melt it gently in a small saucepan  (Imagine me talking with a very strong southern accent from the word butter onward). Then, add one tablespoon of all purpose flour to the melted butter, and whisk continuously. Add in a few shakes of black pepper for flavor.

Butter, y’all.

Our roux is looking good.

Now, gradually add in one cup of milk. As long as it’s not skim milk, any other kind will work. Whisk the gravy vigorously, and crank the heat up to the highest setting. Get that gravy bubbling so it will thicken. I promise this will only take a couple of minutes. Continue whisking until the gravy is thick and creamy. Add 1/2 teaspoon of ground paprika, and one teaspoon of black pepper. That was easy, wasn’t it?

Gravy, y’all

Now, pull the chicken out of the oven, get the corn out of the microwave, and grab a bowl. It’s assembly time.  The steps will be illustrated in the following photo montage:

First, make a base of potatoes. Top with corn kernels.

Add chicken.

Top with gravy.

Finish with some shredded cheese from the fridge.

This chicken bowl could not have been easier to make. Trust me, I made this on a Monday night, after a twelve hour day of class and work. It’s so fulfilling, and I promise you’ll enjoy it. It’s also super easy on your wallet, because most of the items were straight out of the cabinet or freezer. I want to thank my roommate Mike Pagan for convincing me to get in the kitchen after my longest day of the week.

Stay hungry, friends.

RS

Operation: Get Rowen a Food Network Tailgating Show!!!

Nothing brings me more joy than cooking for a crowd of people. So naturally, I decided to invite some friends over and cook some awesome food. This post is going to be a little bit different, because I’m cooking multiple things at once. I’m trying this to see if I can actually cook like one of those fancy Food Network chefs that I aspire to become one day. Let me go ahead and preview the menu for today’s tailgating excursion. I’m making my famous loaded Ro-Tel Nachos, Boneless Asian Zing Wings, Buffalo Chicken Dip, and my Spinach and Sun Dried Tomato Flatbread. To start, I will turn to my trusty, ruby red crock pot.

My crock pot is stunning, isn’t it?

I’m going to start with the Ro-Tel Nachos. These have been a part of my tailgating tradition for as long as I can remember. My mom used to make these when I was a kid, and I fell in love with them. I’m going to take a large block of 2% milk velveeta and a can of Ro-Tel tomatoes and green chilies. and put them into the crock pot. I’m setting the temperature for high, so I can get that cheese melting before I turn it down to simmer. Cube the block of cheese and drain off the excess liquid from the tomatoes and chilies.

Nachos are underway.

Next, I’m going to brown up two pounds of ground beef. I like to use 80/20 beef, but feel free to use whatever ground beef  you’ve got on hand. I’m just going to salt and pepper the beef because I don’t want it to overpower the Ro-Tel mix.  I’m going to drain off the excess grease, and throw it into the crock pot. Then I’m throwing on the lid, and forgetting about it for the next twenty minutes.

Beef. It’s what should be the centerpiece of most meals.

Next, I’m going to start on my buffalo chicken dip. I got this recipe from my dear friend, Paige Hamilton, back in 2011.  I’m taking three cans of Tyson White Meat Chicken Breast, and throwing it into my largest saucepan with 3/4 of a large bottle of Frank’s Red Hot Sauce. This recipe that I’m giving you is slightly different from the recipe on the bottle. Follow mine, because it’s better. Why? Because I say so. I’ll never lead you astray with food.

Hot Sauce and Chicken smell like bliss.

To this hot pot of chicken and buffalo goodness, I am going to add two blocks of cream cheese, brought to room temperature. I’m also going to throw in one small container of blue cheese. Use a mild blue cheese, not anything strong like Roqueford Blue. This dip is called buffalo, not blue.

It smells so good!

Now, it’s wing time. You all know that I love boneless wings, and I love throwing condiments, herbs, and spices together to make some delicious sauce. Today’s sauce is my sexy, Asian zing wing sauce. To start the boneless wings, throw your favorite warm and serve wings into a baking pan and preheat your oven. That’s simple enough, right?

Wings and Buffalo Chicken Dip on deck.

Now, onto my Asian zing sauce. I’m going to start with a small bottle of Frank’s Sweet Chili Sauce, and throw it in a small saucepan. Next, I’m adding my personal favorite condiment, Triple D Smoke Sauce, three heaping tablespoons, to the Sweet Chili Sauce. Then, I’ll add one tablespoon of honey to the pan.

Sauce.

I’m going to simmer this sauce over low heat for ten minutes. My house smells amazing right now, and I wish you were here. All there is to do now is wait for the wings to finish in the oven. While we wait, let’s check on our nachos.

Nachos on deck.

This crock pot is doing a wonderful job melting the nachos into amazing, cheesy lava goodness. Now, I can turn the crock pot down to low, just to keep the cheese warm. I’m going to start arranging my table, because the hungry people are on their way.

My table is starting to fill out.

I’ve moved the Buffalo Chicken dip and the Asian Zing wings to my table, and I’ve put out some crackers and tortilla chips for the dip and nachos. Now, I can start on the most important part of the tailgate meal.

Kelly and Cade are hungry.

I better get a move on, people are here early and they want food. I can finally start on my Spinach and Sun Dried Tomato Flatbread. I have tweaked this recipe to make it vegan friendly. Also, this dish contains no meat. Please stop gasping, I know how to meat-free when I want to. Let’s get started. First, I’m throwing a bag of frozen, chopped spinach into my skillet.

I’m in the home stretch!

I’m adding a jar of sun dried tomato paste to the spinach, and letting it cook together for five to six minutes. If you thought the last few dishes were aromatic, you ain’t smelled nothing yet.

Glade should release an aerosol fragrance of this.

Flatbread is finally on deck.

Now, I’m going to throw the spinach mixture onto two whole wheat pizza crusts, and top it with some dairy free vegan shredded cheese. I’ve got my oven set for 450 degrees, and the flatbread will bake for ten minutes, just to melt the cheese. After ten minutes, my flatbread is ready to slice and serve. My house is full now, so I’ve got to finish up here. ESPN is blaring on my TV, and the guests are waiting for food. I hope you enjoyed my tailgate prep. Now if you don’t mind, I have football stats to watch.

Stay Hungry.

RS

Sexy Chili

Veggies getting cooked

It’s getting cold outside, people. I’m personally saddened that the warm weather is no more. The only thing that I like about the cooler temperatures is that I can pull out my slow cooker and make warm, stick to your bones kind of food. One of my personal favorites to make is chili. It’s the perfect cold weather food. It fills you up, warms your soul, and makes you feel all fuzzy and content inside. I guarantee you that this chili will be awesome. Here’s how to get started. Take one can of tomato paste and two cans of chili style pinto beans and throw them in the slow cooker. Set that baby to high. Get the heat rolling first, then crank it down to simmer. Next, finely dice one green bell pepper and one onion and start to saute them in a large saucepan. Your home should start to smell wonderful. Glade or Febreeze should market a “chili” scent for their next wave of fragrances.

Ro-Tel is not one of my many brands. Sorry folks.

Next, take two cans of Ro-Tel Chili Fixin’s and pour them into the pan with the onions and peppers. This can of wonderful is a blend of chili spices, diced red and green chili peppers, and diced tomatoes. DO NOT drain the liquid from the chili fixin’s. That liquid contains a lot of fantastic flavor (like my use of the blog name here?).

I wish you all could smell this!

Seriously, people. I wish you could smell this. The sauteed vegetables are starting to get soft and tender. Continue to stir the veggies in the pan over medium-high heat for another ten minutes. Good chili takes time to make. You really have to build the layers of flavor. I know it’s painstaking. But, it’s absolutely worth the extra time and effort. Give your chili some tender love and care, and you’ll be thrilled with the end product.

Our slow cooker will take it from here.

After the ten minutes of cooking, throw those veggies into the slow cooker. Remember, your slow cooker temperature should be on high for now. Add some salt and pepper for taste for now. Stir and let simmer. We still have more to do for this chili.

I suck at selfies. This one brought to you by liquid smoke.

One of my most favorite things to keep in my kitchen is Liquid Smoke. It adds a deep, tangy, and smoky layer of flavor to anything you put it in. This chili is no exception to the wonders of Liquid Smoke. Add two tablespoons to your slow cooker with the chili and stir in. Take a moment to savor the aroma of the liquid smoke. It’s something special, isn’t it? Don’t doubt me. You know I’m right.

This is my chili so far. It could be considered vegan.

As we’ve been cooking this chili, I’m sure you are wondering, “Rowen, where is the meat?” It’s no secret that I am the son of Tyrannosaurus Rex, and I have to add some form of meat to everything I cook. Until now, this chili could be considered vegan. However, we just can’t be satisfied without some form of carne in our food. (Sorry, Queen. I have some meat free recipes that we’ll try another time.)

Allow me to de-veganize the chili.

In the spirit of traditional chili, and my carnivorous father watching me make this chili, I’m going to take three pounds of ground chuck and cook it in a saucepan with a packet of William’s Original Chili Seasoning. I’m also going to throw in two more tablespoons of Liquid Smoke. Cook the beef until it’s brown. Brown food is yummy food. It’s a proven fact, people. Don’t doubt me. I’ll never lead you astray in the kitchen.

3 heaping pounds of beef.

Drain the grease off the beef in your favorite colander and let it rest for about ten minutes. This allows all of the nasty, fatty grease to escape your beef. We don’t like excess grease and fat in our kitchens no do we, people?

It’s looking good!

Put the beef into the slow cooker with the chili base, add in an additional pack of William’s seasoning, and another tablespoon of liquid smoke. You are now allowed to turn your slow cooker’s temperature down to low. Let this wonderful pot of chili simmer for three hours, stirring every hour. Serve in a bow with crackers and shredded cheese, over hot dogs, or nachos. Enjoy this sexy chili. You’ll feel good when you eat it. It’s like getting a hug in a bowl. Imagine me embracing you.

Stay Hungry, Friends.

RS

Rowdonkulous Quesadillas

Quesadillas: Throw cheese and whatever else your heart desires in between a flour tortilla, heat it up, and you’ve got magic. I cannot begin to tell you about all of the variations of quesadillas I’ve served for parties, tailgates, or for general meals. I wanted to share my recipe for the ultimate quesadilla, hence the amazing name for these suckers. Now, I know that “Rowdonculous” is not a real word yet, but I’m petitioning Merriam-Webster to put it in the next edition of the dictionary. Anyway, this quesadilla combines all of my favorite things into one toasty, melty, cheesy, saucy delight. Here is the recipe:

Start off with boneless, skinless, chicken breast strips. Cut them into chunks and season them with black pepper. I know it seems very simple, but the quesadilla will have so much flavor packed goodness that you’ll want to keep the chicken seasoning simple. Let the chicken essence come out.

The moldable medium of the kitchen.

Next, grab your largest skillet, and place two tablespoons of vegetable oil inside. Set the heat for medium, around level 5. Place the chicken chunks in, and saute. Make sure the chicken is cooked all the way through, ensuring that the chunks turn a light, golden-brown color.

Chicken in the pan, y’all.

Remove the chicken, wash and dry the pan, and put it back on the burner. Use your favorite non-stick cooking spray to put in the bottom. It’s time for us to start building our quesadillas. In order to construct a “Rowdonkulous” quesadilla, you’ll need to make a showstopping sauce. Here’s how to make it:

Sauce Ingredients

You’ll need chili powder, black pepper, a tablespoon of honey, and Triple D Smoke Sauce. Normally, I make sauces from basic condiments, like ketchup, mustard, or salsa. But trust me, once you try this smoke sauce, you’ll use it in everything. I mean EVERYTHING.

Triple D Smoke Sauce

The smoke sauce can be found at AJ’s Eat and Drink in Macon, Missouri. The bottle of sauce will run you $6 there. You can also find it at HyVee for $8. I was lucky enough to visit AJ’s on my 21st birthday, and got a complimentary bottle. Most people get ice cream, I get smoke sauce. I’m a foodie, people. I was really pumped. This sauce is smoky, sweet, and savory. Trust that I will not lead you astray in the kitchen. Anyway, back to the sauce. Combine the honey, a few shakes of black pepper and chili powder, and five tablespoons of smoke sauce into a small cup and mix together. Once completed, your sauce should look like this:

Saucy goodness.

Now, we can begin assembling our quesadillas. Use an eight inch flour tortilla and spread one tablespoon of sauce on top. Next, cover the sauced area liberally with shredded cheese. I personally love a finely shredded colby jack. It melts well and is a mild and creamy mix of cheese. Next, top one half of the tortilla with chicken chunks. Be careful to not overload the tortilla, you need to be able to fold it.

Quesadilla assembly.

Quesadilla under construction.

Next, comes the good stuff. There are a few things in life and in food that I just absolutely adore. This is why I have brought these items together into one fabulous quesadilla. These items bring me so much joy. The first item is blue cheese crumbles. The second one is bacon bits. Dump equal amounts of both on top of the chicken. Your Rowdonkulous quesadilla should look like this:

A Rowdonkulous quesadilla ready for the pan.

Sprinkle more shredded cheese on top and fold the quesadilla. The cheese will act as a makeshift glue for the other ingredients. Place the quesadilla in the pan, flipping every two minutes until browned.

We’re almost there!

A final look at the quesadilla assembly.

Plate your quesadilla, and slice in halves, thirds, quarters…whatever floats your boat. Do you have leftover sauce? Good! Use it for dipping! Your Rowdonkulous quesadilla is ready for consumption! Eat and be happy, my friends. I encourage you to try your hand at quesadillas, and put your own personal spin on this recipe. Let me know how it goes for you!

#ROWDONKULOUS

Stay hungry, sexy people.

RS