THIS MONTH’S CONTEST: Comfort Food!
I’m giving away a copy of the newest (most favorite!) edition to my cooking library – The Silver Palate Cookbook 25th Anniversary Edition, in exchange for your submission of the winning recipe!
Here are the Rules:
1. Send me your favorite recipe for comfort food. The term “comfort food” can mean anything, so send me something that makes you feel good when you make it. You also must tell me WHY this is comfort food to you. I prefer original recipes, however if you have one from a book or other resource YOU MUST disclose the source. Entries that appear to be plagiarized with no cited source will be tossed like a salad.
2. If I select your recipe it will be published on the Gal Foodie website along with your photo and you will also receive the cookbook Silver Palate Cookbook 25th Anniversary Edition.
3. Recipes will be judged based on taste, originality/artistic flair, ease of preparation/practicality, and appearance.
4. Deadline for submission is March 1, 2009.
Submit Your Recipe [easy-contact].
I was having cookie issues…so had to submit this way!
This is one of my favorites – with the added bonus of being super quick to make. The original is from my mom, but it’s been adjusted over time by each of us in our own ways.
3 or 4 boneless chicken breasts
1 bottle BBQ sauce of choice
1 medium onion, sliced (red onions make the dish extra sweet – the original recipe is for a regular yellow onion)
1 lb mushrooms (I like baby bellas – but regular ol’ mushrooms are the original recipe from Merrily)
Cut chicken into bite-size chunks. Add a few Tbsp of olive oil to a deep, large frying pan or saute pan [my mom made this in the electric frying pan – but does anyone have those any more??]. Add chicken chunks and sliced onion. Cook until onions are getting soft & chicken is just about cooked through. Add a little BBQ sauce during this stage if it’s not too sugary and won’t turn to tar in the pan.
Once onions are soft, add ALL of the bottle of BBQ sauce. Fill empty sauce bottle with 1/4 water, 1/4 cooking wine of choice. Shake well, add to pan. Add mushrooms.
Stir, bring to boil. Simmer at least 30 mins (and up to 1 hour).
Serve over rice of choice!
I also like this with my mom’s biscuits – so it’s totally a starch overload. My veg of choice with this is corn. Mmmm…middle America!
Hi there, great to find your blog, regarding to the contest, is it we can submit any cuisine such as Chinese or Japanese, etc?
You can submit anything that you consider to be comforting food to you,
and make sure you tell me why it’s comforting.
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