This meal was made back in March after Dennis & I first started dating. We were so proud we sent pictures to his mom, which is the only reason I have such an old meal documented.
It was really simple to make. I think the hardest part is probably timing everything.
The chicken (from what I remember, this was March 2008!) is just a chicken breast, basted with Ken's Steak House Teriyaki sauce. We have some KSH Honey Teriyaki sauce in the fridge right now, so I'm not sure whether we used that or plain teriyaki sauce, but I'm sure either one works.
The rice is also easy enough - yellow rice called "Vigo." We are partial to Success Rice, the boil-in-a-bag kind, so making rice the regular way is annoying now because it always seems to stick to the bottom of the pot. Someday I will find a way to fix this, but not today! The yellow rice packet suggests adding a chicken bullion cube to the boiling water for flavor, which we do, and it makes it very flavorful indeed.
The cheesy broccoli comes from Dennis' mom's recipe. I usually throw some broccoli in a pot with a half-inch of water, put the lid on, and then just check on it occasionally. When it starts to look really bright green, I take a little piece out and taste it. When it has the right consistency, I take it out. I should probably start timing this process, but that would take out the spontaneity factor!!
The cheesy sauce is made of Velveeta, butter, flour, & milk.
1 tbsp melted butter
1 tbsp flour
1 cup milk
Mix ingredients, warm in a pot on the stove, and then add the cheese. I asked Dennis, "How much cheese?" & he said, "As much as it takes..." So basically, to your own taste. Just stir continuously & add slices of cheese slowly until it reaches the consistency that you like.
Voila! Again, the timing can be difficult but it helps if you have an extra pair of hands in the kitchen. I have to thank Dennis for this one as it was his idea & we have had it many times since.
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