Made a basic but tasty rice pilaf to go with some slow cooker chicken. The menu was the chicken, broccoli with homemade cheese sauce, and the pilaf.
2 Tbsp butter
1/4 c finely chopped vidalia onion
1/2 c sliced mushrooms
1 c white rice
2 c chicken broth/stock
salt, pepper, little bit of thyme
Saute rice, onion, and mushrooms in butter until the the onions are soft and mushrooms are cooked a bit. Add stock and seasoning. Cover, cook 20 minutes or according to package directions. Stir partway through cooking. Works best in a heavy pan, like an enamel cast-iron pot.
frozen chicken breast tenders
frozen dark chicken pieces
1/3 c olive oil—I used part wild mushroom and sage flavored, part regular
Mix olive oil, vinegar, and seasonings. Put frozen chicken in crock pot, pour oil mixture over. Cook on low until chicken is cooked through. If in a hurry, cook on low until chicken is defrosted then turn to high.
Broccoli with cheese sauce
1 Tbsp butter
1/2 c milk
mild cheddar, colby jack, swiss cheeses (1/2-1 c each)
splashes of white wine
salt, pepper, nutmeg
Melt butter in non-stick pan. Add milk, sprinkle in cheeses until it tastes good. Add a little salt, pepper, and a tiny bit of nutmeg. We served it like a broccoli cheese soup almost, with plenty of cheese sauce swimming around the plate. Delicious!