Chicken and Rice

One really fun thing about living with Kristen is dinner time. Often we have to come up with something to eat with what we have on hand (we keep meaning to plan menus, honest) that will fill up all of the boys as well as the usuals of being yummy and healthy. And since that wasn't enough of a challenge, we decided to go on a diet together so dinner also has to fit within that. Well the other day, we were looking through the cupboards and thinking and bouncing ideas and ended up with this really yummy chicken and rice dish:

Chicken thighs cut into slices (Kristen really likes thighs because they tend to be more moist than breasts)

red, orange and yellow bell peppers, sliced (green would probably work too but we didn't have any of those)

chopped onion

cumin (a decent amount)

garlic salt

green salsa

splash of water

cooked brown rice

Season the chicken with cumin and garlic salt and saute lightly with the peppers. Add the salsa (almost the whole bottle) and a splash of water. Cover and let it boil until the chicken is cooked. Serve over rice.

It was really good that night but was even better the next day because the flavors had time to mix and mingle. It would also be good with green chiles.

Fudge (need I say more?)

On a recent trip to California, I realized that I kept buying fudge at the sweet shops. Although I enjoyed the variety, I was always a little disappointed with the fudge itself. Then I thought, "I have a great fudge recipe. Why not make my own variations?" So I did. In August, no less. My family has a tradition of making fudge only at Christmas time. But it's not written in stone, so I broke the tradition! Mwahahahaha! (sugar induced maniacal laughter)

Abbott's Fudge
my great-grandma's recipe

2 1/4 cups sugar
6 oz (or 1/2 a can) evaporated milk
1/4 cup butter
1/2 pound Hershey chocolate bar
7 ounce jar marshmallow creme
1 cup chocolate chips
1 teaspoon vanilla

1) In a large bowl, break up the chocolate bar into small pieces. Add the marshmallow creme. Set aside.

2) Combine sugar, milk and butter in a large pot. Bring to a rolling boil. Turn down the heat to medium and boil for 4 minutes, stirring constantly.

3) Immediately pour over the chocolate and marshmallow. Stir thoroughly.

4) Add chips and vanilla; mix until smooth.

5) Pour into a well greased pan (large pan = thinner fudge; smaller pan = thicker fudge). Cover and refrigerate for a couple of hours before cutting. For easier cutting, dip a knife in hot water.

Variations
Toffee: During step 4, mix in 1 cup Heath bits. After it's poured in the pan, sprinkle a bunch on top.

Mint: Add 1 cup Andes mints bits in step 4, mixing until smooth. Sprinkle some on top, also.

Peanut Butter: Mix about 1 cup smooth peanut butter into step 4. Sprinkle mini Reese's pieces on top.

Rocky Road: Stir in 1 cup chopped walnuts in step 4. When it is mostly cool, gently stir in a couple handfuls of mini marshmallows and pour into the pan.

Snickers: Add 1 cup chopped peanuts during step 4. Pour half the fudge into the pan, followed by a thin layer of caramel (like the ice cream topping), and then carefully add the rest of the fudge. Sprinkle with diced peanuts and mini chocolate chips, then drizzle with caramel topping.