Michael and I met over three years ago through an online dating site. As the commercial now states, "One out of every five relationships now starts online." With both of us carrying an affinity for food, sometimes I think we haven't stopped eating since our first date.
The first dish Michael ever prepared for me was baked pork chops and wild rice. At the time he was living at The Presidential Towers in a shared studio apartmentpart of some student housing. Simple, yet delicious, the pork chops were nothing fancy, but had an unforgettable homey quality, as most of Michael's cooking has.
Gastronomically speaking, Michael has introduced me to many Texas staples: Ranch Style Beans, Texas Champagne, buttermilk pie, Peanut Patty, and authentic Dr. Pepper. And although he has a long list of southern recipes from deceased grand parents, great aunts, and other relatives, there is one dish that strikes a chord of comfort that is all his own.
When Michael and I first moved in together we were living in a three bedroom garden apartment near the Gold Coast with my best friend Rocio. With schedules filled with school deadlines, family obligations, work and the added stress of trying to keep a resemblance of a social life, it wasn't very often we had time to sit down and eat together.
I remember coming home one night to a steaming pot on the stoveMichael's eyes glassy from cutting an onion. The smell of garlic and wafting towards me with the swing of the door.
"What are you making?" I asked, noticing a mis en place of canned soup, rice, frozen veggies and chicken breasts.
"This chicken dish," he replied, intense concentration in his voice. "It's one of the few things I know how to make." Michael is always modest when it comes to his cooking.
"This chicken dish," which I now call Michael's chicken and broccoli, is almost a casserole, almost as stew, heavy enough for a main course, or can be used as a side. It coats your throat with warmth, and washes away stress with each bite. It reminds you of home, and makes any cold, damp day, tolerable.
The best thing about Michael's chicken and broccoli is that it tastes even better the next day, and trust me, even with four eaters, there will be some left the next day. Although I won't condone this behavior, Rocio and I have both been caught sneaking a leftover bite from the refrigerator in passing. So I would even say it's good cold, but Michael turns his head in disgust at the thought.
Whether it is with hot sauce, extra cheese, lots of pepper, or just plain, this dish is bound to appease hungry appetites of any age. I am sure as Michael and my relationship matures and we continue to create a family Michael's chicken and broccoli will stand as a family staple.
Michael's chicken and broccoli
1 tbsp olive oil
1 med onion chopped
1 clove garlic minced
Salt and pepper to taste
2 tbsp butter
2-3 boneless, skinless chicken breasts cut into cubes
1 can of cream of chicken condensed soup
1 can of cream of mushroom condensed soup
2 cans of milk
2 cans of white or brown 5 minute, or quick cooking, rice
1 package of frozen broccoli
1-1.5 lbs of baby portabella mushrooms sliced ( optional )
2 cups of grated colby jack cheese
Directions:
1. In a large pot heat olive oil over medium heat.
2. Add onions, garlic, salt and pepper and cook until onions are slightly translucent.
3. Add the butter and chicken, stirring occasionally, until chicken is almost cooked through.
4. Stir in cream of chicken and cream of mushroom soup.
5. Using the empty soup cans add 2 cans of milk, and 2 cans of rice
6. Reduce heat do low and add broccoli cooking until rice and broccoli are tender.
7. Add sliced mushrooms and cook until tender.
8. Season with salt and pepper to taste.
9. Serve in a bowl with grated colby jack cheese on top.