Vacation, here we come! I’m so ready, especially for our road trip. I’ve got my phone loaded with new episodes of my favorite podcasts, and I even threw some music on there for Kramer, who gets sick of my podcast obsession really quickly (ugh), and right now we’re eating omelets before we head out on our little adventure. I think we’re going to try to get into Rose’s Luxury in DC tonight – we’ll see. I’m not sure how packed it usually gets. I assume very, but we’re an old, married couple who have no problem eating the blue plate special at 6 PM, so maybe we’ll luck out. Additionally, if anyone has any recommendations for places to eat in Virginia Beach or on the drive from DC to Virginia Beach, we’re all ears! We’ve got quite the drive ahead of us, so I’m sure we’ll stop somewhere halfway to stretch our legs. We’re picking up my brother in DC, too, so I’ll have someone to side with against Kramer, who would generally rather die than have to make a stop while driving anywhere. He’s a man of action, but I get really excited when I see a Cracker Barrel, so, ya’ know – what can you do? Sorry, Kramer – I’m going to that Cracker Barrel.
Fresh whipped cream, fruit and espresso at our friend’s apartment on Sunday, and making sun tea at work with Large Marge Cooks.
This is the last recipe in my five recipe series with Tabasco and their #TABASCO10 project! It was really fun to push myself to make these recipes using only 10 ingredients, as well as posting them all so close together. I’m usually so swamped with work and other things, that posting two times a week is even a bit of a struggle for me, but somehow I made this work. I don’t think I’ll be making a habit of it, because I definitely eschewed other things in order to get these recipes done, but it’s good to know that I can do it! Thanks to all of the other bloggers and, most importantly, i am a food blog, for cooking with me and inspiring me to get my act together. For my last dish, I decided I’d do something warm and comforting, since the season seems to be changing, it’s a little cooler in New York, and I’m ready to forget about the beach and drape myself in a nice, cozy sweater. Cheesy chicken and rice bake, anyone? This recipe is versatile and easy to put together, plus you can swap out any veggies for the zucchini, or even sub out the chicken for extra vegetables – may I suggest eggplant or sweet potatoes? And, as the old saying goes, everything’s better with cheese on top, so the bubbling mozzarella cheese here makes this a casserole everyone will love. Ease into the next season and get ready for bakes, casseroles, and cheesy goodness! The time has come.
What you’re gonna need.
Cook your chicken.
Then add basically everything else, except for your cheese.
Cover and bake for an hour, then you get to add your shredded cheese./images/2015/08/Tabasco/ChickenBake/ChickenBake-8.jpg
- 2 tablespoons olive oil
- 3 chicken breasts, cubed
- 3 tablespoons Tabasco sauce
- 2 zucchini, thinly sliced
- 1½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups brown rice
- 2½ cups water
- 2 cups shredded mozzarella cheese
- Preheat your oven to 350 degrees F and grease a 9x13-inch casserole dish well with olive oil. Set aside.
- In a heavy bottomed pan, heat 2 tablespoons of olive oil over medium heat and add in your cubed chicken and Tabasco sauce. Cook, stirring frequently, until opaque and mostly cooked through, about 6 minutes. Add in your zucchini and cook for another 5 minutes, stirring until everything is combined. Add in your salt, pepper, rice and water, and stir to combine. Bring the mixture to a boil, then turn off the heat and pour your mixture into your prepared casserole dish (I spooned mine in - don't burn yourself!). Add a few more dashes of Tabasco, if you like, and stir to combine.
- Cover your casserole dish with aluminum foil, then place in the oven and bake for 1 hour or so, until the rice is tender. Remove the dish from the oven, uncover, and top with your shredded mozzarella cheese. Turn the oven up to 450 degrees F, and bake until the cheese is bubbling and melted, about 10-15 minutes. Serve hot. This will keep well, refrigerated and covered, for up to 3 days.