What I would give to be able to roast a couple of these bad boys up for dinner tonight...oh Mr. Artichoke how I miss you so. When I come to California I will be eating these for breakfast, lunch and dinner and maybe shipping some back to VA.
So there you have it. Some of the things that I miss that I didn't really take into consideration. Who knew how precious those things were? Not this girl. I wish I would have known. I would have taken a little more time to enjoy them. Would have had a neighborhood swim/goodbye party where I served lots of guacamole and roasted artichokes... and then when the party was over we would have gone to dinner at No Da Te and had some amazing sushi... and then the NEXT day we would have gone to the Yard House for dinner.. (those are the two restaurants I am missing the most)
So if we are friends on facebook you probably saw my post last night about the recipe I made up. It's really simple, it's not a big deal but it was a big hit and if you are like me you are always trying to add new things to your repertoire so that the kids don't come home and say things like "oh man, tacos again?"
Lets call this dish 'sour cream and onion chicken'. (If I would have had some on hand I would have added mushrooms too btw). Please be patient here with the measurements, remember I made this one up as I went along.
4 to 5 boneless, skinless chicken breasts
1 can cream of chicken soup
equal amount of sour cream as the soup
about half a jar of green salsa (I use Herdez)
one medium onion sliced
salt, pepper and garlic salt
In medium sauce pot heat soup and gradually add sour cream, do this at medium heat so as not to curdle the sour cream (isn't curdle the grossest word ever?) add the salsa.
While the sauce is simmering take your washed and patted dry chicken breasts and lay them at the bottom of a baking dish. Season them with the salt, pepper and garlic salt. Cover them with the sliced onions.