10 Minute Meals: Ground Chicken with Spinach and Mushrooms

If Rachael Ray made her bones with the 30-minute meal, perhaps Ms. Foodie will make hers with the 10-minute one! Seriously, I can cook a delicious, nutritious dish in 10 minutes, and it is quite good!

This dish also falls under the One-Skillet Meal category, so cleanup is a breeze.  I took Ground Chicken (you can use any ground you like–beef, pork, tofu, knock yourself out!) and cooked it with fresh Spinach and Mushrooms, spicing it up with some fresh Garlic, Ground Ginger, Basil, Ground Pepper, Minced Onions and Celery Salt.  Once the Ground meat was close to done, I added two tablespoons (give or take) of Hoisin Sauce, turned the heat on low, and let it simmer for five minutes. Serve over rice, pasta, whatever your little heart desires.  For more sauce, add a bit more Hoisin and simmer for three minutes instead of five.

Ms. Foodie served this dish over a bed of Jasmine Rice, made perfectly (and in record time) in our Aroma Rice Steamer.  Because this steamer is programmable, I was able to prep the rice and set the timer to start the steamer before I began cooking the meal.  Gotta love technology!

And gotta love this dish…

Eaasy (and I mean it) Skillet Drumsticks…

So Ms. Foodie was talking to a fellow Foodie friend, who can throw down in her own right, and we were discussing how some of these recipes labeled “easy” are anything but.  How many of you keep endive on the regular in your fridge?  My Foodie friend agrees.

Hence my giving up on the erroneously labeled “easy chicken drumstick recipes” on the Internet to create my own.  Would you expect anything less?

I began with the marinade: Worcestershire, Pineapple juice, lemon pepper, lightly browned butter, and a bit of orange in any form: a 1/4 cup orange juice, canned mandarin oranges, or the navel variety, freshly squeezed.  We just happened to have some of the latter lying around, so I went with that!

I cut two 1/4-inch slices into the meaty part of the drumsticks, so that the full flavor could sink in, then threw them in a bowl with all the aforementioned ingredients.  I always add the browned butter last, so that it won’t solidify too quickly.  Put it in the fridge for 15 minutes or so to let the flavors settle–quick and breezy.

While the meat was marinating, I attended to the side dish:  Fruity Jasmine Brown Rice.  I’m not a huge fan of the Brown, but it is healthier, and the Jasmine variety seems a bit mellower and less grainy than its long-grain counterpart.  I also cook it in a rice steamer with part water and part chicken broth, to further mellow it.  Then to fruit it up, I added that remaining pineapple juice and some fresh cranberries, which burst with flavor upon cooking!  Cranberries freeze well, so they are a regular part of my store.  You can substitute dried cranberries or a dried (or fresh) fruit of your choice.

And for my veggie, those sprouts from Brussel, steamed to perfection.  For those who like the health benefit, but are not fond of the bitter, pour any cooking vinegar (rice, balsamic, red wine) over the sprouts before you steam them–totally cuts it out.

With the meat good and soaked with the marinade, I threw them in a non-stick skillet, covered, and cooked over medium heat.  Turning them halfway through cooking keeps the flavors evenly distributed.  Drumsticks generally cook within 20-25 minutes.

All the subtle fruity goodness makes this dish most Delish!