Anyone feel like a good ol howm cooked countra stall supper (I was going for a southern accent here but I probably  just made you think I can’t spell.)

So I’m going to pretend for the duration of this post that I planned for these pictures to be grainy and basically just awful and that I was going for the hipster look. Yeah, totally on purpose. It’s not like I did one of my longest photoshoots ever trying 4 different spots to find some amount of lighting that would work and messing with just about every setting on my camera. And I definitely didn’t end up taking the best and only usable photos on the wrong settings (extremely hi ISO for those who speak photographer babble) Oops.

I much prefer the hipster story. Let’s go with that.

I should have just scratched the whole thing but I put so much time into making the actual food in the first place. When I make something that requires individual frying/cooking it takes a lot longer than it would for your average size family. I had to make enough for my entire family (a lot) and then some for pictures, plus all of the sides that I made for actually serving it (I did make an attempt to get someone to eat some veggies with it.). Of course, then I wrestled with lighting issues and set-ups and I just felt that after all that, I should at least share it with you.

Okay, shutting up about pictures and moving on to the recipe here because that’s what really matter here, right?

I have been dying to make this recipe for the longest time. It just screams comfort to me.

Despite the fact that it took me forever to do, it is actually a fairly simple recipe if you aren’t a food blogger. Very basic ingredients and it can be served with whatever sides you prefer….as long as it’s mashed potatoes! Just kidding, you can even eat it by itself if you want.

You really just need to try it. I can’t even describe how amazing it is. Just know that you’ll feel like a true pioneer when you sit down to this good, old-fashioned, home cooked meal with your family and dig in.

It’s official. One week from today is turkey day for all of you up in that little place I like to call the United States. The day when thousands of people will be sitting down to home-cooked feasts with friends and family and eating until they are so stuffed that they need to unbuckle their pants.

Growing up in the States, I never considered that there were people out there that didn’t celebrate Thanksgiving and follow the traditions that my family ( and everyone else I knew ) did. It just never crossed my mind. That seems kind of ridiculous to me now obviously. You know, because most of the world doesn’t celebrate it. My horizons have been expanded quite a bit from my small-minded American girl days.

Of course, my crazy family still likes to celebrate Thanksgiving here in Chile. You can’t just not celebrate a favorite holiday! I wonder if we’re the only crazy people out there who celebrate holidays from other countries. We’re weirdos. But then, come to think of it, there are many places in the U.S. where they celebrate Cinco de Mayo and that’s a Mexican holiday so there are bound to be others out there that are as crazy as we are.

That’s all beside the point anyway because you don’t have to have leftover Thanksgiving turkey to make this recipe. Use leftover Christmas turkey, most of the world celebrates that holiday right?  Really though, you can use any meat that you want. I usually like to add chicken when I make this. It’s one of my favorite ways to use up all of those random veggies in the fridge and it’s so easy.

This is the perfect thing to throw together for a weeknight dinner. It takes about 1 hour from start to finish because of the brown rice but most of that is hands-off. Plus, it all happens in one little ol pot which makes this a very low maintenance (low dishes) dinner.