Scurvy, quicksand, and overheard conversations out of context

In my youth, tv shows lied to me about things I thought would be big everyday adult problems. Quicksand, for example. I couldn’t go a day without seeing someone fall in quicksand, and so far, that has not been an issue for me.

Same with overheard conversations taken out of context causing all sorts of calamity and confusion. So far, that has not been much of an issue in everyday life. There’s a lesson in that, I suppose. We all probably worry about things that we imagine will happen, and then they never do.

Sometimes you can worry about something so much you manifest the damn thing happening. Anakin Skywalker was so worried about Padme dying that he ended up being the one killing her. Master Shifu was so worried about Tai Lung returning, he sent the goose feather needed for the prison escape. So, worrying about things that have not happened is stupid and we should all stop. Everyone got that? Good. If only it were that easy.

One worry I had as a kid came not from my best friend, the tv, but from my parents. They would see me eating all the junk food….hot dogs, Little Debbie snack cakes, cheetos, full octane coca-cola…and loudly and forcefully declare that I was going to get scurvy.

First off, I was a kid, so I was just eating what they bought and put in the damn house. Second, I wasn’t even really sure what that was, so it wasn’t much of a threat. I was vaguely aware that sailors suffered from scurvy, and since I wasn’t anywhere near a sailing ship stuck out in the woods of Sardis, I wasn’t all that sure they knew what they were talking about. Now I know it’s caused by a severe lack of Vitamin C and not getting enough fresh fruit and vegetables in your diet. To be fair…

…I was eating as little of those things as possible, due to all the highly palatable junk food my parents stocked the house with and then guilt tripped me about eating. I never did get scurvy, fall in quicksand, or have Mr. Roper thinking I might have some horrible thing wrong with me by mistake, but I still think about all those things.

Which brings me to my latest dish. If you are someone that doesn’t like fresh veggies or fruit, and you are worried about an eighteenth century disease suffered on the high seas, let’s dress it up in a savory, delicious casserole.

Bell peppers are loaded with Vitamin C, even more than oranges. If you dice them up tiny enough, you won’t even know they are there.They work perfectly in a chicken fajita casserole, which we will also use cauliflower rice, mushrooms, and onions. It’s positively loaded with veggies, but it feels like you are eating foods your parents would try to make you feel bad about.

Is it as good as my regular old fajitas? No, but it’s damn near close. Here’s the link to that if you don’t need to hide the fact that you are eating bell peppers: https://www.mysaline.com/shirtless-fajitas/

I made my dip with the casserole this time, and it amazes me how fast this disappears. If you haven’t made it, you are missing out. Here it is again…but you might want to make two batches: https://www.mysaline.com/shirtless-chef-dont-be-a-dip-for-dip/

I realize I’ve used this recipe before on this article, but it’s a regular go-to around here, so it deserves some repeat appearances. Make the dip, make the casserole or the regular fajitas, and never worry about quicksand or scurvy again.

Chicken Fajita Casserole

Ingredients:

3-4 pasture raised chicken breasts with tenders
1 large package frozen cauliflower rice
1 cup grass fed half & half
1 red bell pepper
1 green bell pepper
1 yellow onion
1 package baby bella mushrooms
4 oz grated Parmesan cheese
4 oz cheddar cheese
Beanitos black bean chips
1 1/2 tsp sea salt, divided
1 tsp pepper, divided
1/2 tsp onion and garlic powder
1 1/2 tsp cumin, divided
4 tsp avocado oil, divided
2 tbsp grass fed butter

Instructions:

Season the chicken on both sides with 1/2 tsp sea salt, 1/2 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1 tsp cumin. Heat a cast iron skillet with 2 tsp of avocado oil and then cook the chicken 5 – 7 minutes per side until golden brown and the internal temp hits 170 degrees. Remove to a plate and cover with foil to rest:

Dice and chop the veggies and begin to saute. Season with 1/2 tsp sea salt and 1/2 tsp pepper. In another deep pan, heat 2 tsp avocado oil and then add the entire bag of frozen rice. Stir often and cook until the cauliflower is soft and all the moisture has evaporated. Once the rice looks dry, add the butter and stir until melted. Then add the half and half and reduce heat to low. Simmer until the rice thickens up:

Drain any liquid from the veggies, and then add the parmesan cheese to the cauliflower rice, stirring until smooth. Add the rice to a 8×12 casserole dish: