Author: The Plot Twisted
Cooking Without Photos – Glorified Chicken With Mushrooms
Totally forgot about this one! Remember a couple of weeks ago when I talked about putting too much cayenne pepper in the zucchini with garbanzo beans? Then I said I figured out how to fix it by using part of this recipe. Let’s get into it!
Picture it. The early 90’s. You’re watching tv and a commercial comes on for “Chicken Tonight”. Then, before you know it, you start singing the jingle and flapping your arms up and down like a chicken. I can still hear it now, 🎶🎵I feel like chicken tonight, like chicken tonight. CHICKEN TONIGHT!!!🎵🎶
My mom used to make this for us and of course they stopped making it. Annoying! I’ve thought about this recipe on and off FOREVER!!! I remembered that the chicken was browned before the liquid was added and that my fave was mushroom flavored…I know you’re shocked.
Anyway, fast forward to a few weeks ago. I was flipping thru the previously shared cookbook, “What Would Zoo Like For Dinner” and came across Glorified Chicken With Mushrooms. JACKPOT!!! This was it! This was the dish straight from my childhood.
Couple Things:
- I used real mushrooms because we like them better.
- I used a big can of cream of chicken. It just made sense.
- Even when you pour the liquid over your chicken to serve, you will have a lot left over.
- This is where the zucchini and garbanzo bean recipe comes in.
I took the leftover zucchini dish and chopped it all up. Then, I took the left over chicken and deboned that. Next, I added all of that back into the liquid that was leftover from the chicken. Finally, I added a carton of chicken stock and it made the most delicious soup! Laws!!! It was delicious!
Y’all need to try it allllll!
Cooking Without Photos – Tomato Black Bean and Corn Salsa
Here’s another recipe from the previously shared cookbook, “Petit Jean Mountain Tomato Cookbook”.
Couple things:
- 3/4 cup cilantro…that’s a lot and I like cilantro. You do you.
- I’ve learned to really rinse black beans or they have a chalk taste.
Very tasty indeed❤️❤️❤️
Cooking Without Photos – Tuna Stuffed Tomatoes
Oh Petit Jean, home of Petit Jean State Park and Arkansas’ first state park. Petit Jean State Park is celebrating their 100th anniversary this year.…we won’t talk about how Petit Jean was once in Perry County and the county lines were redrawn just before it became a state park. No. We aren’t bitter over here.
Petit Jean was first settled by Native Americans and evidence of them dates back 10,000 years. Legend has it that Petit Jean was named after a young French lady who followed her beloved to the New World. Disguised as a cabin boy, she had said her name was Jean and because of her petite stature, the crew of the ship called her Petit Jean.
Apparently after her arrival, she had gotten sick either contracting swamp fever or some other illness and she was found out to be a woman. She eventually died and she was buried atop Petit Jean. Her gravesite is visited by thousands each year. I always thought she jumped off…learn something new every day!
Anywho, one of the first settlers of the area was Owen West. He and his family arrived in the 1850’s. The West family is still in the area today, all these years later.
If you’ve never visited Petit Jean, you’re really missing out! They have tons of hiking trails and most are fairly easy. You can have dinner at Mather Lodge, coffee at the Petit Jean Coffeehouse, take in the Museum of Automobiles, go on a trail ride and so much more!
On to the recipe! While flipping thru, “Petit Jean Mountain Tomato Cookbook, Compiled By Petit Jean Extension Homemakers Club”, I decided one thing really quick…I’m gonna have to make everything in this cookbook. So many good recipes…or maybe it’s because we have too many tomatoes and I don’t know what to do with them. At any rate, this book is going to get a workout.
The first one we tried was Tuna Stuffed Tomatoes. Such a good summertime recipe. Especially for times when you don’t want to heat up the oven.
Couple of things:
- I know…apples in tuna salad. Believe it or not, when they are shredded up, you only get the sweetness.
- I didn’t put any onion in. 1 Tbsp of onion? Might as well leave it out. Did they mean onion flakes? I just didn’t have enough brain power to deal with that.
- It called for sweet relish, I used dill…because I don’t like sweet, that’s why.
- I only assume they wanted those two eggs boiled before dicing. I mean I figured they weren’t scrambled, poached or fried.
This is really refreshing on a hot day. One that you could for sure make ahead and grab when you’re ready.
Enjoy!!!
The Plot Twisted 