Wednesday, March 16, 2011

Dancing & Cooking with Jericho!

"Hulk" confronts "Jericho"
By Kevin Hunsperger

I'm giving my brain a break from all the serious wrestling talk and having some fun today.  As some of you know, I anchor a morning newscast in southern Illinois.  Once a month we invite a Family Nutrition Program expert on our show to cook a couple of simple recipes.

Since the station I work for is an ABC affiliate, we dedicate a cooking segment to one of the celebs from Dancing with the Stars.  For example, last go around we made Salmon Loaf in honor of Bristol Palin.  We also did a Retro Chef Salad for Brady Bunch mama Florence Henderson.  You get the picture.

So when I found out Chris Jericho was a part of this season's cast, I asked Joy, our FNP, to come up with something for him.  In my opinion, she came up with something pretty good.  Ladies and gentlemen, I give you CHRIS JERICHO recipe.  Each letter of Jericho's name is an ingredient in this dish. By the way, it is very good.  Try it sometime.   Also, click here for a special message from Y2J himself and see how me made this tasty dish.

C hicken (one pound & cut into pieces)
H ot sauce (1/2 cup)
R otini (2 cups, uncooked)
I talian tomato sauce (one 15 oz. can)
S oup (one 13 oz. can of cream of celery)

J alapeno Cheese (1 cup)
E ggs (2 boiled and grated)
R ed beans (1 1/2 cups)
I talian seasoning (1 teaspoon)
C orn (1/2 cup)
H oney (1/4 cup)
O nions (1/2 cup)

Make marinade by combining hot sauce, honey, & Italian seasoning.  Place chicken in the marinade, cover for 1 to 2 hours in the fridge.

Make sauce with Italian tomato sauce & cream of celery soup.  Add rotini, eggs, red beans, corn, & onion to the sauce.

Drain marinade from chicken & add pieces to the other ingredients.  Stir well.  Bake in a covered casserole dish at 350 for 1 hour.  During last 5 minutes, add jalapeno cheese & let melt.  Serve with a green salad and ice water.

It's pretty easy to create.  Try it and let me know what you think.

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