Tonight my friends and I joined together at Malibu Grill in Bloomington for some raunchy fun. I say "raunchy" because we mostly talked about farting, vaginas, and other juvenile topics of conversation. It was so much fun! I haven't laughed so hard and so frequently in quite a while. I know I've mentioned this before, but I really cannot think of anything that compares to the magic of friends laughing and reminiscing. For a short length of time, all my worries and hang-ups fall by the wayside; it feels that nothing matters besides the hilarious stories and distasteful jokes.
And also - I am proud to report - I now eat mayonnaise! It might be my fascination with the Sweet Potato Queens and Paula Deen...or maybe my taste buds are just changing...but I cannot get enough of Malibu Grill's spicy mayonnaise. It's served with sweet potato fries and I'm pretty sure it's made with some kind of spicy Asian-style mustard power. It's amazing. I literally shoved it onto my friend Kristin's plate and ordered her to try it.
While it doesn't contain mayonnaise, my new chicken recipe is delicious too. At lunchtime today, as per usual, I just threw together all the things I found in my fridge and made something up...but this something was extra delicious. Try it out!
Ro*tel Chicken
This dish is kind of spicy because of the Ro*tel tomatoes and cajun seasoning. I'm sure it would still taste good if you used a can of regular tomatoes and Italian seasoning instead. Feel free to serve this with cooked pasta or rice instead of barley, if you so choose.
- 1/3 cup instant barley
- 1/4 package asian-style frozen vegetables (a combo of chopped onions, mushrooms, green peppers, and green beans)
- 1 chicken breast, diced
- Tony Chachere's Cajun Seasoning
- 1 can Ro*tel tomatoes (diced tomatoes mixed with green chiles)
- 1/4 cup marinara sauce
Bring the barley and 2/3 cup water to a boil in a small pot. Cover and simmer for 10 minutes, until water is absorbed and barley is cooked through.
Meanwhile, lightly mist a large saute pan with olive oil spray. Add the frozen vegetables and saute for about five minutes over medium high heat, until thawed and slightly soft. Add the chicken to the pan and season all over with the Tony Chachere's. Continue to cook for about five minutes, until the chicken gets nicely seared on the outside. Add the Ro*tels and marinara and bring to a simmer. Continue to simmer until the liquid of the tomatoes and sauce has almost evaporated and the mixture is slightly thick. Scoop the cooked barley into a bowl and smother with the chicken mixture. serves one
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