Velveeta Trilogy- Part II

My second foray into the world of "Velveeta: Recipes for People who Eat Food" come from the chapter entitled "Mexican Madness". The chapter info:
"Your self control slowly diminishes, your eyes widen and your taste buds begin to pulsate... you have been diagnosed with Mexican Madness. This condition may sound a little scary and intimidating, but once you expose yourself and others to these recipes you will discover that being absolutely mad is a blessing and should be cherished and spread to others." Uhhh... what?

One plus side to the Velveeta recipes is that they've been turning out well. They're easy and so far, have been consistently good. Certainly not five star gourmet cuisine, but it is nice to have a recipe that you know you'd have to do something really awful to screw up.

This go-'round I made Tex Mex Chicken and Rice. It says it serves four, but you wind up with a huge quantity of the rice. I made five chicken breasts, and we still had extra rice. I would go so far as to say you could get six to seven servings of rice, so buy extra chicken. I also seasoned my chicken, because the recipe left them plain (no salt, even). My changes are marked with an asterisk.

Tex Mex Chicken and Rice

From Velveeta: Recipes for People Who Eat Food

Original serves 4; Modified serves 6

4 small boneless, skinless chicken breasts (*I'd recommend at least 6)

*kosher salt, black pepper, garlic powder, to taste

1 can pinto beans, drained and rinsed

1 can chicken broth

1 cup salsa

2 cups instant rice (*I used instant brown, which increased my cooking time)

8oz Velveeta, cut into cubes

Spray a large skillet with non-stick cooking spray. *Season chicken breasts on both sides with salt, pepper and garlic powder. Add chicken to skillet, cover. Cook on med-high heat for about 4min on each side or until cooked through. Set cooked chicken aside on a clean plate.

Add broth, beans and salsa to skillet. Bring to a boil.

Stir in rice and Velveeta chunks. Lay chicken on top, cover. Cook on low heat for 5 minutes, or until rice absorbs liquid. (*Mine took closer to 15min.)

I topped mine with a little bit of shredded Velveeta (you have no idea how hard it is to shred Velveeta!) and some extra salsa. Because you don't stir the rice while cooking, you get little melty pockets of cheese, which is pretty yummy. Kyle was enthusiastic about it. I liked the rice, but thought the chicken was a little boring. I wound up cutting mine up and mixing it into the rice. Next time I might marinate the chicken in something simple, like salsa. All in all, it was good and very easy, plus it uses stuff that's easy to keep in the pantry or freezer, which would make it great for a mid-week meal when you're too tired for anything that requires extensive prep work.

Red Beans and Rice Didn't Miss Her

As previously mentioned, the oven is out of commission. Still. And no one has come by to look at it. Still. I may need to make another phone call.

With the oven broken, my plans for Boston-style baked beans were out, but in addition to the bag of white beans I had in the pantry for that, I had a bag of small red beans. I also always have brown rice on hand, so I decided to take a culinary trip a little south of Boston and make a Louisiana favorite- red beans and rice.

Red beans and rice is a staple of Louisiana Creole cooking (which is different from the more rustic Cajun cuisine). It was traditionally served on Mondays, which were laundry day, as a housewife could put the pot of beans on the stove and let it simmer while she focused her attention on the wash. Soaking your beans overnight cuts down on the cooking time a bit, but it'll still take at least two hours to cook. I didn't do the laundry while mine was cooking, but I did go to the gym and got some paperwork done...

Contrary to popular belief, Creole and Cajun cuisine isn't traditionally melt-your-face spicy. (We can thank the 90s "blackened-everything" fad for that- not saying I don't occasionally like a bit of blackened fish or tofu, but it's not really representative of the cuisine as a whole). There is a bit of spice, but its more about the depth of flavor, rather than making it so hot it doesn't taste like anything. These beans have just a hint of spicy bite, a slight smokiness and a unique creaminess. Just thinking about them makes me want to eat! You serve them over white or brown rice- I prefer the nuttiness and slightly chewy texture of the brown rice, personally.

I started my dish with a small amount of andouille sausage, a smoked, coarse Cajun sausage that is lightly spiced. Since the sausage is really just for flavor, rather than the focus of the dish, I only used about 4oz for the whole pot. To spread it out, I cut it lengthwise, and then into thin half-circle coins. This made big enough pieces that every now and then, you got a pleasant bite of sausage. I sauteed the sausage a bit in the pot to melt out some of the fat (andouille is already cooked.) Since I used chicken andouille (by Aidell's), I knew there wouldn't be much fat, so I added about a tablespoon of canola oil to the sausage. If you were using a regular pork andouille, you wouldn't need the additional fat. If you can't find andouille, you could use kielbasa or even hot Italian sausage. Of course, the dish is easily made vegetarian with the omission of sausage.

Between the andouille and the "holy trinity" (what Cajun and Creole cooks call the mixture of onion, celery and green peppers), the beans make the whole house smell delicious! If you can smell that smoky, oniony, garlicky goodness all day and not get hungry, you have a will of iron, my friend!

Red Beans and Rice

Serves 4 hungry people

• 1 1/2cups dry small red beans or kidney beans, soaked overnight and drained
• 4oz andouille sausage, cut into half-circle coins (optional)
• 1Tbsp Canola oil, if needed
• 1 onion, chopped
• 1 green pepper, chopped
• 3 ribs celery, chopped
• 4 cloves garlic, minced
• 4 bay leaves
• 2tsp Cajun seasoning or 1/4tsp cayanne, 1/4 tsp dried oregano, 1/2 tsp ground pepper and 1tsp salt
• A few dashes hot sauce (I like Tabasco's Chipotle Sauce)
• Water (as needed)

In a large pot, cook andouille and oil (if using a lower-fat andouille) until andouille is fragrant and some of the fat has cooked out. Add the onion, celery, green peppers and garlic and cook until onion just starts to soften. Add the beans and enough water to cover (about 4 or 5 cups). Add the bay leaves, spices and hot sauce. Bring to a rapid boil and cook for about 5 minutes. Reduce heat to med-low and cover pot. Check on the beans every 20-30 minutes- give them a stir to prevent sticking and add a cup or two of water if needed to keep beans covered. After about 2 hours taste a bean to check doneness. If bean is still crunchy, cover pot and cook another 30-60min. If bean is done, adjust seasoning, adding more salt and spices if desired. If the beans are "soupier" than you prefer, remove the lid and bring the beans to a boil for a few minutes to cook off some of the liquid.

Serve beans over cooked white or brown rice, with a bottle of hot sauce on the side.