I’ve been having fun with time-lapse videos lately. Here’s one of me making Chicken Taco Salad from this evening. All ingredients can be substituted as per what you have and how much you like it. This recipe was basically me just eyeballing it.
two large chicken breasts
1/2 cup corn (I used corn on the cob)
a head of romaine lettuce
a couple handfuls of nacho chips
some grated cheese
a couple dollops of plain yogurt
an equal amount of your favourite salsa
Cook chicken until brown and reaching an internal temperature of at least 74°C. Mix the rest of the ingredients and serve.
Looking for a super-easy treat for the next potluck you attend? There’s nothing easier then rice crispy squares.
3 table spoons butter
1 package (about 40) large marshmallows (or 4 cups of mini marshmallows)
6 cups rice crispies
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add rice crispies cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
If you like Puff Wheat Squares, you are going to love these.
I got the recipe from http://www.mennonitegirlscancook.ca/2009/10/ooey-gooey-chocolatey-puff-wheat-squares.html
8 cups puffed wheat
2 cups Corn Flakes
1/2 cup butter
1/4 cup brown sugar
1 cup corn syrup
1 cup white sugar
6 tablespoons cocoa
1 teaspoon vanilla extract
Combine butter, corn syrup, sugars and cocoa powder in a heavy saucepan.
Bring to a boil. (Very important)
Remove from heat and add vanilla.
Pour over puffed wheat
Mix well and press into a greased 9 x 13 pan.