Some years back I did a guest post on a friends blog with a detailed recipe and one of the comments (from an anonymous troll) was as follows.
I didn't respond at the time but I will now, though it's likely they're living under a different bridge.
My husband works full time and travels so he's not around 24 and 7 to do all the hard work for me. I don't have a maid either. Supporting an elderly father, paying off student loans for my Ph.D., maintaining a home, and paying taxes cuts into our "maid" money. I have a dog, but the lack of opposable thumbs makes it difficult for her to hold a hammer.
Oh yes, I work full time too. They don't pay me otherwise.
And I have time to make complicated recipes, not every day but once in a while. Because, honestly, with smart buying, a good collection of spices, and some planning ahead, you can put healthy, multiple ingredient dishes on the table in less than an hour.
But in the spirit of kindness. Here's an easier recipe for you. My Mom passed it on for people such as yourself. It's a chicken recipe that also includes the use of popcorn as a stuffing -- imagine that! It's perfect for those who just are not sure how to tell when poultry is thoroughly cooked, but not dried out.
Give this a try
4 - 5 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt and Pepper to taste
Preheat oven to 350 degrees
Brush chicken well with melted butter salt, and pepper.
Fill cavity with stuffing and uncooked popcorn.Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds.
When the chicken's butt blows the oven door open and the chicken flies across the room, it's done.
Thanks for visiting.
Readers, I'm sure there will be someone willing to try this recipe. Certainly after you make it you won't be able to look at a chicken at the supermarket (or walking around under its own power) without picturing it flying across the kitchen leaving a fluffy trail of reduced-smoke dual impulse popcorn in its wake.
But if you want another recipe to use up your ballistic chicken or just some shredded roast chicken from the store's hot deli (many of them are quite good) try some HOTR enchiladas with homemade enchilada sauce. It will leave you time enough for other things around the house that go "boom!" I have also made a vegetarian version of this with sauteed tofu and it's just as good.
3 Tablespoons plus 1 teaspoon Penzey's 9000 chili powder (or your favorite brand)
1 teaspoon Penzey's Ancho Chili Powder (you can also use powdered chipotle which for this dish is good with roast pork instead of chicken)
2 Tbsp. flour
1/2 tsp. garlic powder (if you don't want to use garlic, use celery salt and omit the 1/2 tsp salt)
1/2 tsp. salt
1/4 tsp. cumin
1/4 heaping tsp. Italian seasoning (any type, or use oregano or oregano, thyme, basil mix)
1 teaspoon wild honey
2 cups chicken or vegetable stock (broth)
4 Tbsp. cooking oil divided
1 (15.5 oz.) can black beans, drained and rinsed
2 and 1/2 cups chopped chicken (or tofu)
1 cup onion, diced (optional, to taste)
1 (4 oz.) can chopped green chilies
2 to 2 and 1/2 cups reduced fat Mexican-blend shredded cheese (I used 2 to reduce calories)
8-10 flour tortillas (for the healthier version in the second picture, use whole wheat tortillas)
Preheat oven to 350 degrees. Spray a 13 x 9 inch pan with cooking spray.
To Make Sauce:
Heat 2 T oil in saucepan over low for 5 minutes. Add in Seasonings and stir. Add in flour and honey and stir to make a paste. Add in broth, whisking constantly, raising heat to medium. Bring to a boil, whisking, then simmer on low for 10-15 minutes to thicken, whisking occasionally. Set aside.
To Make Filling:
Heat 2 Tbsp. oil in saucepan over medium heat. Saute onion in oil until caramelized, adding in drained chilies as it starts to soften and cook down. Stir in cooked diced chicken and turn off heat.
To assemble the enchiladas, set up an assembly line including: 8-10 tortillas (not the huge burrito sized), sauce (stir it before using), beans, chicken or tofu mixture, and cheese. Lay out a tortilla, and spread a Tablespoon or two of sauce in a line down the center. Then add beans on top of the sauce, then some chicken mixture, and a little bit of cheese. Roll up tortilla and place seam-side down in baking dish. Once all enchiladas are made, pour extra sauce over the top. It should make about 8 - 10 depending on the size of your tortillas.
Bake at 350 degrees for 20 minutes. Then remove dish and sprinkle extra cheese on top, and bake for 5-10 minutes more until tortillas begin to brown slightly around the edges. Remove from oven and serve immediately with a side salad.