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Chicken and Rice Skillet with Broccoli

Reviewed: Nov. 25, 2012
I tried this as a quick fix meal after a long day of unpacking. I made some modifications right off: 1) I used chicken tenderloins. If chicken is going to be one of only a few ingredients, I want something moist and tender! 2) I used butter instead of oil. It brings out the flavor of the chicken and the broccoli. 3) I used all chicken broth, including the broth that drained from the tenderloins. 4) I topped everyone's serving with sharp cheddar to add some tang and some extra flavor. All in all, the recipe turned out well. I probably won't use as much broth next time since it turned out a little TOO "brothy." I will also add some Buck's seasoning (a terrific all-around seasoning found in local grocery stores here in northern New York). It might also benefit from a dollop of low fat sour cream. A great, quick basic recipe, though! I'm sure we'll use this on a lot of those busy weeknights when I start dinner late!
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Mexican Soup

Reviewed: Dec. 19, 2005
This turned out excellent, but only after I made a few changes. I added extra cumin, some garlic salt, a can of Rotel Mexican tomatoes with cilantro, peppers, lime and diced tomatoes and also added a small package of Velveeta cheese. Instead of plain cubed chicken breast meat, I bought a rotisserie chicken at Sam's and shredded that up. I LOVE Mexican and TexMex food, and with a little bit of shredded Monterey Jack on top and some crumbled tortilla chips, this made the perfect-tasting Mexican soup. I will definitely make this slightly varied version again!
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