foodie.

first of all, i would like to say... thank God there is a sephora in town! i have already been there 3 times, and it just opened march 20. i am a "beauty insider", just because it was free, and they gave me a birthday gift (since they weren't open on my birthday). i'm not sure that's allowed, but i am not complaining.


now, to the interesting stuff. i do not want a "foodie" blog, but i am really, really interested in finding yummy (and easy) recipes (for dummies) for my future life as a homemaker. tonight, i made my comfort food: pan fried lemon pepper chicken. i seriously followed the directions on the lemon pepper seasoning bottle. i added something new: cilantro lime rice... delish. i got this recipe from my newest blog addiction (closet cooking). a little corn made the meal, and now i would like to share my creation with you. this meal just came together; i wanted to make the rice and needed something to go with it. i bought boneless skinless chicken breast yesterday and cut them in half. this is what became of the first chicken breast.


cooking for one or two
lemon pepper chicken
with corn and cilantro lime rice
1 boneless skinless chicken breast, cut into halves
1 can whole kernel corn
2 tbsp. butter
1 tbsp. olive oil
1 cup long-grain rice
2 cups water
2 cloves garlic (we like garlic)
1/2 small onion
cilantro.. (about 3 tablespoons.. eye it!)
1 tbsp. lemon pepper seasoning
3 tbsp. flour
salt and pepper to taste

BEFORE you cook!
dice your garlic, onions and cilantro.
zest the lime and set aside the shavings. cut the lime in half.
mix about flour with lemon pepper seasoning on a plate.
prepare a small bowl about half full of water.
open the can of corn and drain it.

THEN:
1. in a saucepan, heat oil at medium high heat. sauté onions for a few minutes.. just don't burn them!
2. add garlic and sauté until you can smell them. this won't take more than a minute or two.
3. add rice directly to oil and toast the grains. yum! it should smell good by now.
4. add water and turn the heat to high. once it boils, reduce heat to low. cover and simmer for 18-20 minutes. be careful to watch the time, or it will burn! (this may take some practice.)
5. meanwhile, dip one half chicken breast in the water bowl, then coat with flour mixture. repeat.
6. melt butter over medium low heat in a small or medium sized skillet. it may seem like a lot.. just trust me.
7. turn up the heat on the skillet to medium high, and cook the chicken until the juices run clear, about 4 or 5 minutes on each side. the chicken will have a golden hue. remove chicken from skillet and set aside.
8. check on the time for your rice!
9. add corn to the skillet. season with a pinch of pepper and let it heat up.
10. your rice ought to be done by now. remove it from the heat. use a fork to fluff it. add lime zest, cilantro (as much or as little as you'd like), and the juice from both halves of the lime. you may want to add salt as well.
11. remove corn from the stove and serve your meal!

i ate half the chicken and about a third of both the corn and the rice, and stored th same amount in a container for lunch tomorrow. the other third of rice and corn, i mixed and stored for another quick lunch or side dish for tomorrow's dinner!