cookin' at work....

...has been pretty easy for the past two days. A lot of compliments on the food the passers-by have been eating, as I have come to expect as the recipes are pretty much foo- proof by the time they land on the little six inch foam sample plates. They have liked it so well, I have to keep calling the grocery guys who do the shelf-stocking to bring more stuff as customers buy it out of the cooler that is right behind my little stand. The refrigerated area is designed to hold/merchandise every thing needed for the recipe we are making for people to sample, and this one is so good and Easy, they are buying all the makings and going right home to make for dinner.

Chicken and Rice. Starts with a package of flavored rice by Knorr. Make it according to the directions with two cups of water and a bit of butter. Add diced onions, RTU crumbles of bacon and cheese. Cook about a pound of seasoned chicken cutlets (size of a breast, but thin enough to be done in less than ten minutes). That's pretty much it. If you want you can brush some chipolte dressing on the chicken before you slice to serve it over the rice. Or not.

People come by all the time, asking for a recipe we did last week, or last month or last year. Occasionally they will find it on the little rack where cards are stored, but if it has been a while, not so likely. I will tell them: look on the internet. Go to the Publix website, pull up Aprons, type in the ingredients you remember and you can see all the recipes we have done with that ingredient, or combo. of things your taste buds recall. If you want the particulars for this one, you will have to look in the newspaper advertisement from Wednesday, pick it up at the store, or go to Publix.com. It's good and easy, and your family will gobble it up, ask you do make it again.

I have been telling people all day long, that I think it is probably the 'quickest' I have made since I have been doing the cooking demo. And would be quicker at home than me making it at the store, with only one burner to cook on. You could be cooking the rice, while you were getting the little thin chicken cutlets done, and have it ready to serve in less than fifteen minutes. Add a salad, and your all set... call the kids!