|Marinate 2 chicken breasts in: |
1/4 cup Worcestershire sauce,
1/4 cup cider vinegar, and
a few drops of liquid smoke.
Refrigerate 24 hours, turning chicken twice.
Season with salt & pepper.
Place onto hot grill.
(I used a Foreman grill, and reserved the drippings)
Cook brown rice.
Saute 8 oz. mushrooms and
2 cloves of minced garlic in 1 Tsp oil.
Add reserved drippings, 2 Tbs water, & remaining marinade.
Cook for at least 10 minutes, or until a thick sauce forms.
Add rice to mushroom mixture & remove from heat.
Taste before seasoning with salt & add pepper.
Stir in 2 Tbs sour cream & sprinkle top with cheese.
Preheat oven to at 375*F.
Rinse asparagus, and pat dry.
Peel the bottom quarter and slice off dry ends
Drizzle with 1 tsp oil, and
Roast for 8-12 minutes.
Season with salt & pepper