Meet Rice

I have a degree in food science and human nutrition and I can't cook rice.  Really, I can't cook rice.  Minute rice, rice in a bag, instant rice, long grain, brown, jasmine, basmati - none of it.  It sticks to the pan, it's dry, it's hard, it is anything but perfect.  I was gifted a rice cooker and it has improved the quality of rice I put on the table, but let me tell you it is still not full proof! One of my daughter's favorite meals is sweet and sour chicken (see recipe below) and of course that is served with rice so it's not like I can just give up and quit.  I have to keep trying to make an acceptable rice.  We were recently on vacation and my sister in law and I attended a cooking demonstration.  We walked in just in time to hear the chef say "and making risotto is just that easy!"  Dude, it really isn't just the easy for all of us!

I am born and raised in the midwest.  A land that blesses us with the experience of heat and humidity in the summer and frozen tundra blizzards in the winter - because variety is the spice of life. Just about the time we are sick of flip flops and sun dresses we can look forward to pulling out sweaters for high school football games.  About the time we can't take bundling up anymore, the flowers starting breaking through the ground and we again reach for the flip flops  Because after you have lived through winter here, when it hits 45 degrees we are riding bikes and shooting hoops!

I am a stay at home mom and the main procurer of our household.  (Yes that says procurer, not provider!) I'm sorry honey, but someone has to be responsible for buying our family things!  My husband and I have a 7 years old daughter, a 5 year old son and a 1 year old golden doodle.

I love essential oils and have been known to use them for many things that I will happily share along our journey! I also have ventured into eating real food and avoiding processed foods.  My ventures usually provide plenty of entertainment!

I love to travel and have many items on my bucket list, but have also checked a few off!  I start all of my paragraphs with "I" and have horrible grammar and writing skills.  I totally fault my time spent overseas when I was 13-16 years old when perhaps I should have been developing this skills and I was really just more interested in boys.

And so the birth of "chicken and rice" begins.  Just plain "chicken and rice" was already taken.  Chicken and nice was the original option until my typo was discovered.  Thus we are "Our Chicken and Rice".   Chicken is my sister in law, and guess what? Her chicken isn't so good (or so says her husband!).  We are open to guest authors so if you have something to share, let us know!

Sweet and Sour Chicken

YIELD: SERVES 4-6

Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

INGREDIENTS

Chicken:
• 3-4 boneless, skinless chicken breasts (about 2 pounds)
• Salt and pepper
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup canola, vegetable or coconut oil
Sauce:
• 1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
• 4 tablespoons ketchup
• 1/2 cup apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic salt

DIRECTIONS

1. Preheat the oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. 
3. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. 
4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Recipe Source: Mel’s Kitchen Cafe original recipe