baby rocks.

Comfort Foods

Here’s another thing that’s back, recipes! 

My little sister recently moved out and has been wanting to start cooking for her and her boyfriend, so she requested I help supply her with some recipes again. We sadly hadn’t been doing Dinner Swap lately because of schedules and traveling (not just ours either), so I kinda dropped off the dinner posts, but that doesn’t mean I don’t still cook a homemade dinner almost every night, so I figured I’ll try and post one weekly anyway. For now, I don’t have the downloadable recipe cards back up (haven’t transferred my files to our new macbook yet), but they’ll be back soon, too. In the meantime, I’m going to be posting simple recipes that are fast, use few ingredients, and are delicious. Good luck and enjoy!

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CHICKEN SMORG

I made up this dish a few years ago. I was standing in line at the grocery store and a food magazine in the next aisle with this amazing looking dish caught my eye, but I was up next and it was crowded and I had no time or space to be able to shimmy over and grab it to see what it was. So I did my best to create in my head what it looked like, which translated to what I imagined it to be that was making my mouth water. It turned out to be delicious and besides spaghetti and meatballs, this is our dinner in a pinch. After making it a few times and always referring to it as ‘that thing I made up’, we finally decided to come up with a name for it. “Smorg” as you can guess is short for smorgasbord. 

serves: 2 +leftovers
prep time:  2 minutes
cook time: 30 minutes 

INGREDIENTS

• 1lb chicken breast
• 1.5 cans condensed cream of mushroom soup 
• 1 - 2 cups of shredded cheddar cheese (depending on preference)
• 2 potatoes
• 1 cup frozen peas

DIRECTIONS

• Put a big pot of water on the stove to boil and preheat oven on 350*
• Wash potatoes and cut potatoes & raw chicken into bite size cubes, and throw into water (you don’t have to wait until it boils).
• Boil on high for about 10-15 minutes, depending on pot size, or until potatoes are tender.
• Strain water out and dump into a casserole or baking dish.
• Pour the peas over the chicken and potatoes and the cream of mushroom soup on top of that. I usually play the amount of soup I use by ear, but generally end up using only about 1.5 cans. If you end up with bigger potatoes and more chicken, you may want to use both cans, but if you prefer something less saucy, use just one.
• Top off with the cheddar cheese. Again, the amount used is personal preference, but I like to make sure the top is generously covered.
• Bake for 15 minutes or until cheese is completely melted, and serve immediately.