Tuesday, December 13, 2011

Smokey Chicken, mushroom rice, & roasted asparagus

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

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