What's Cookin'?

 So, the other evening, recognizing that the 1# flat pack of ground chicken from Kroger's might start turning green if I didn't use it quickly, I commenced to 'brown' it in my beloved Wagner or Lodge cast iron skillet. While I use the term 'brown', it's more accurate to say it went from translucent pink to a nice opaque beige. I suppose poultry experts could explain all about that, but as long as the salmonellas are killed, it's no matter to me.

A bit of background. After a hiatus from cooking my own meals, lasting nearly two decades, a 'de-coupling' about a dozen years ago prompted my return to the kitchen. No fancy chef I, my recipes could best be described as 'Steinsuppe', using whatever - in nearly random proportions - that I decide to toss into the skillet, saucepan, or crockpot. Baking is not for me, as it's too dependent on precise measurement, temperature, and timing.

With the chicken now recipe ready, I was about to open a box of Meat Helper - Lasagna Style, when I remembered that we'd catered in Italian at work the day before, and I was scarcely recovered from that [delicious] lasagna-induced stupor. So, quickly shifting gears, I assayed how else I might employ the still steaming white meat.

Relieved at finding a can of Sloppy Joe sauce, I dumped same into a 3 quart pan and added the chicken. Sidebar: I used to use Rotel or Italian diced tomatoes, with SJ seasoning packets, but I've grown lazy, hence the canned sauce - don't judge. What hadn't changed is my fondness for beneficial fungi, and so I reached for a small can of sliced 'shrooms, opened it with a hand operated can opener (no, not a P-38 - I'm not a total ascetic), and proceeded to drain off the liquid into the sink.

What the heck!? The packing 'water' was drizzling out bright crimson, as the realization hit me that I'd grabbed a can of tomato sauce - the balance of which I added to the pan. Then I found the actual mushroom stems and pieces, drained them, and introduced them to the mixture for an extended simmering session, so as to evaporate the additional resulting liquid from my misadventure. Alternatively, I suppose I could've added a couple of pinches of baking soda, to similar effect.

Anyway, the Sloppy Joe sandwiches were quite tasty. Like cheap a$$es misers everywhere, I stored the leftovers in a former potato salad container. For the balance of the week, it looks like I'm having the same dinner.

The only complaint I have is that I have to cover the ramekin I use to microwave the filling. I think it's the mushrooms that, under radiation, make a racket like the beginning of World War III.

Nonetheless, tonight's dinner, including some actual egg mustard potato salad from another potato salad container, accompanied by a Boulevard Brewing unfiltered wheat beer, was quite tasty.

The End.