Country Captain Yummy!

November 9, 2016

My first real blog log, sounds a bit like a rap song.  I have been going to the library with my handy dandy Lap Top given to me by my sweet new son-in-law because I do not have inter net at the house.  Too many trees and I am not cutting trees when I can go to the library and my phone for email.

Boy do I feel like an up town human.  I just figured out how to put a file on a flash disc.  You see you have to take it from the Documents Folder and then transfer.  Of course everybody knows that but not me.  It is sometimes difficult to go from point A to B in my shoes but here I go.

My vision of writing on my blog was to have the lap top in the carrier at the library exercise bike and type away but alas last Friday night all my camera equipment and purse and my lap top were stolen .  The thieves opened the back door of my car and took them while I, exhausted pumped gas.  Before finalizing and replacing my stuff the Hoover Detective has seen videos of the mongrels who stole my things so perhaps I will get my things back.  Keep fingers crossed.  Real life Law and Order.

Please forgive the appearance of the first log in but I could not figure out how to download my stories and newspaper article so I printed the story then scanned everything at the library and  transferred it to my flash disc. When my new best friend, the librarian teaching me how to blog, saw what I had done  had to take a picture with her phone and transfer it that way.  Look carefully at the newspaper story because Lemon Chicken is divine and so is Chop Suey.

The next recipe I will give you is Country Captain.  My father served with General Patton and rumor had it someone would bring him Country Captain in a metal pail.

Country Captain  This will serve 6

Cooked rice about two cups

4 chicken breast I prefer on the bone with skin but boneless works as well

Flour to dredge the chicken in a plastic bag about ¼ cup

Salt and pepper

Cast Iron Skillet is best to use

Wash the chicken and drop them into the bag after you salt and pepper them good

Use a vegetable oil because you want the skillet to get hot medium high 

Olive oil cannot hold the heat as well

While you are getting the skillet hot begin preparing your vegetables

One whole green pepper sliced in strips, one large onion diced and three large tomatoes fresh or  large diced canned tomatoes work fine

Note: I use a Cutco knife called a Trimmer and that is the only knife I use.  It is absolutely the best knife you will ever have and the only one.  I use a small cutting board so I can hold the board over the skillet and put the prepared vegetables in the skillet. You will have trash from the vegetables which should be left on a towel under the chopping board . When you are finished preparing the vegetables scoop the trash in the towel and toss it outside in what will become the compost pile  Find a close place to the front door.

Back to the recipe:  Hot skillet which I put about two T of curry powder in .I put the chicken breast skin side down.  Watch out don’t get burned.  I use the tip of the knife to turn them when they are brown on one side.  Take them out quickly they do not need to cook all the way through. Take the skillet off the heat. Put chicken in a nice casserole dish because this is what you will be serving them in. Put skillet back on heat  Using the oil from the chicken put in onions and peppers and tomatoes and let them cook till wilted about 7 minutes but eyeball them. Take the casserole over to the skillet and put the onions, peppers and tomatoes on top of the browned chicken breast.  Bake about 45 minutes at 350 the last 15 minutes Open the oven and throw on a handful of golden resins or plain whichever you’ve got in your pantry.  To this day I can hear momma say, “ Let the raisins plump”  Serve over rice  I usually cut the breast up since a whole chicken breast is a lot to eat. If you choose to serve the entire breast prepare six to serve six.