My new friend Ms. Latina from Latina On a Mission is doing a link up called Sabroso Saturday. Â How could I NOT participate?
It’s perfect timing because I plan on blogging about all of the meals that I will make from myÂ E-MealzÂ menu this week. Â Everyone is interested and I figure if I have a “job” and must blog about it, I’ll be motivated to cook (time me, let’s see how long THAT lasts!).
Today’s meal was Poppy Seed Chicken with White Rice and Broccoli. Â The reason I like cooking as opposed to baking is that I believe bakers are neurotic (as opposed to cooks who are just plain old crazy!). You might be asking why I say that. You can never do a pinch or a dash when you bake and replacing and doing more or less of something could lead to disaster.
Well, I thought I had poppy seeds at the house. I remembered a glass jar with black seeds in it. Â Alas, they were black sesame seeds instead. Â And so, I ended up making Sesame Seed Chicken instead. Â If this had been a cake, my kitchen would’ve probably blown up because of the substitution. Â You get my drift.
I also didn’t buy any rice because, hello?! I’m Dominican and by law, I must have a reserve 50-lb bag of rice in some corner of the house. Â I’m afraid I am in danger of losing my card because I got home and barely had enough rice for this dish (sshhhh, don’t tell the Dominican Regime).
Without further adieu, here is my recipe for Sabroso Saturday! Â It turned out to be yummy! And, the frog princess ate like a whole head of broccoli which made this mami very happy.
Poppy Seed Sesame Chicken
1.5-2 lbs boneless chicken, cooked, chopped
2 cans cream of chicken soup
8 oz sour cream
1 tube RitzÂ®-like crackers
(2 T poppy seeds, 1 stick melted butter)
Rice, enough for your family
1 bunch broccoli
Cover chicken with water in saucepan. Bring to a boil. Reduce heat; cover. Cook 15 min. Drain & chop. Place chicken in greased 9×13â€ casserole dish (I totally forgot to grease! But thankfully, nothing melted in the oven). Combine chicken soup and sour cream; spoon over chicken. Sprinkle crushed crackers and poppy seeds over top; drizzle butter over casserole. Bake @350o, 30 min uncovered, until hot and bubbly. Serve over steamed rice. Cook enough rice for your family. Serve with steamed broccoli.
Here’s a picture of my finished product. Â Don’t you just want a forkful?!
(recipe courtesy of E-Mealz.com)