Day two...three days late...

So I'm a bit late.  But if you think about it, we've traveled pretty far.  The Pastichio was tremendous.  We had another pan left and I served it to some of our runners today.  One of our kids is of Greek heritage and she told me it smelled like her house when her Mom makes it!  (Great compliment and I'll take it!)  She settled in to a plate of familiarity and then said, " Coach, this is better than my Mom's.  Her's is much creamier and this is much better.  More cheesy!"  So glad everyone liked it!

I made Spaghetti as well today, so we had quite the Adriatic tour.  Tonight we were supposed to have Dusted Pork Chops, but we'll have them tomorrow.  We helped at a track meet and ate lunch late.  We were still full when it came time to think about dinner. I'm not complaining, we just need to shift my cooking to tomorrow.

Dusted Pork Chops come from a really yummy recipe that was an epic fail for DH.  The part he liked was the seasoning on the meat.  I mixed some up in a jar and use it from time to time to season our pork chops and chicken. And yes we do call it Chicken Dust.

The recipe comes from The Gluten-Free Bible, Publications International, Ltd., Lincolnwood, IL, 2010.  I used to work down the street from there. Talk about a small world.   The recipe is actually South American Chicken and Quinoa.  The first 3 ingredients mixed with the last 2 make our Dust.

South American Chicken and Quinoa
1 t. ground turmeric
1 t. dried thyme
3/4 t. salt, divided
1 lb. boneless chicken breast, cut into 1" pieces
2 T. olive oil, divided
1 red bell pepper, chopped
1 medium onion, chopped
1 c. uncooked quinoa
1 c. chicken broth
1 c. unsweetened coconut milk
1 t. curry powder
1/4 t. ground ginger

Combine the turmeric, thyme and 1/4 t. salt in a shallow dish.  Dip the chicken pieces into the spice mixture coating all sides; set aside.
Heat 1 T. of the oil over medium high heat.  Add the bell pepper and onion. Cook and stir 2 minutes or until the vegetables are crisp-tender.  Remove from the skillet with a slotted spoon; set aside.  Add the remaining oil and the chicken to the skillet.  Cook and stir 5 minutes or until browned and cooked through.  Rinse the quinoa in  a fine-mesh strainer under cold running water; drain well.  Combine the quinoa, chicken broth, coconut milk, curry powder, ginger and the remaining 1/2 t. salt in a large saucepan.  Bring to a boil over high heat.  Reduce the heat to low; simmer covered, 10 minutes. Stir chicken and pepper mixture; cook for 5 minutes or until the liquid is absorbed.  Serves 4.  

So for my version, I dust the chicken like it says in the recipe and end up with cool chicken nuggets and follow the cooking instructions for the chicken part of the recipe above.  I've also used it on chicken legs and baked them in the oven for 50 minutes at 350 degrees.
Until tomorrow... or maybe it's just later since it's already tomorrow...