I consider it a "go-to" because I frequently need quick and easy weeknight recipes. In fact (and I'm a little embarrassed to admit this) sometimes I don't even know what we're having for dinner until about five minutes before I start cooking.
This is a shameful thing for a mommy-blogger to admit. C'mon, you guys are on Pinterest, you know how organized we mommy-bloggers are supposed be. I should have a cute, dry erase calendar made from paint chips and modge podge that proudly displays my dinner plans for the next month. And it should be cross-referenced with the contents of my uber-organized pantry.
But to be honest, that's not exactly how things go down at my house--though I do have a pretty well-organized pantry.
And in that pantry I always try to keep the dry ingredients for today's recipe, a little something I call Mediterranean Chicken. (I know, it needs a better name. I'm taking suggestions.)
Here's how I make it:
First I gather the aforementioned pantry ingredients, seen here:
Then I reach for one of these, a Rotisserie Chicken.
I try and pick up at least one Rotisserie chicken a week. I use them in all sorts of recipes. They tend to be less expensive than uncooked chicken breasts (and they certainly meet that quick and easy criteria).
I simply remove the skin and carve out the breast.
Then I shred it up with my fingers and set it aside in a bowl. And lest you think that I waste the rest, be assured, it all gets used. I save the wings and legs for my daughters to eat and frequently make soup stock from whatever remains.
Next I slice up some Kalamata olives. (The amount depends on how much you like them.) Now I know the jar says "pitted," and I hate to be a negative Nellie, but do not trust them! The jar of pitted Kalamatas frequently contains at least one pit--and I have the crown to prove it! So take the extra two seconds to slice your olives and double check for pits. Your teeth will thank me.
Next I drain a can of artichoke hearts. I buy the ones that are sliced into quarters.
Then I add the Kalamatas and set them aside.
While those are draining I pour a 28 oz. can of diced tomatoes into a saucepan. I don't drain them, though I suppose that you could.
Next add the artichoke hearts and olives to the tomatoes.
If you've ever visited my other recipes, you know that I come from a long line of non-measurers. Today I have decided to be polite and at least attempt to measure my spices. First I add roughly a tablespoon of dried oregano...
...then about a teaspoon of garlic powder.
I also put in a little freshly ground pepper but that picture seemed to have disappeared.
(I don't add salt because the other ingredients are pretty salty on their own.)
Next I add some capers
(a task I could not do without the little jar opener doo-hickey pictured below).
|Want your own doo-hickey? See the "Products" tab above.|
I'd say that was one heaping teaspoonful.
Then I stir the ingredients over medium heat until they're heated through.
|Yeah. I probably should have used a larger pot...|
While those are warming I make a cup of rice.
At this point I gather the rest of my ingredients: the chicken (which I reheat) and some feta cheese.
I put the rice in the bottom of a large bowl...
...cover it with the reheated chicken...
...add the tomato mixture...
...and sprinkle with Feta cheese to taste. (I'm from Wisconsin; I like a lot of cheese.)
And that's it! Dinner is served.
It's quick, it's easy and most of all, it's tasty.