Friday, October 21, 2011

Wicked Easy Recipe and Why I Need A Full-Length Mirror

I am a hoarder of recipes.  I get emails from all over the internets for recipes that I think I might like to try.  I have a cookbook collection three shelves tall in my kitchen built-in (always room for more...they only take up one half of the shelves!) and a binder with all my printed recipe gems.  This week I actually took to cooking some of the recipes, instead of just collecting them, Hoarders-style.  Over the weekend I made Moose Sausage and Spinach Pasta Bake...which was really good after I realized it needed re-saucing.  It soaked up all the sauce in the original recipe and was a wee dry the first time I tried it (Beloved, in all his male wisdom, ate it without complaint) but I gave it the ol' one-two-Ragu and it was delicious. 
The pictured recipe is courtesy of Kraft, which always sends me very easy recipes, which I can appreciate on a weeknight.  They call it Saucy Mexican Chicken.  I call it Really Good With Two Glasses of Reisling. 

On to the recipe:
1 lb chicken breast (they left theirs whole; I cut mine up into smallish pieces)
15 oz can black beans, undrained (I used Turtle Beans, Hannaford brand)
1 cup salsa (I used 16oz jar Newman's Own Hot Salsa)
Mexican blend cheese and Sour Cream (and/or any other toppings you'd like)
Cook chicken breasts in non-stick skillet (I used cast iron skillet with a little bit of olive oil) over medium high heat until brown on both sides (I cooked it until it was mostly done, mostly because I didn't read the entirety of this part of the directions...)
Add the beans and salsa and bring to a boil; cover and simmer for 5 minutes, or until chicken is done.
At this point, you're done.  If you make it with whole chicken breasts, they recommended taking it off the heat, adding 1 c of cheese and letting stand until cheese was melted.  I brought our cheese to the table and we added it ourselves (I didn't use 1/2 c of cheese for my plate...I'd appreciate some clapping here) and added sour cream.  I also made Minute Rice brand Spanish Rice and we served that and corn in a big Mexican mashup.  It was so good!  Could easily throw this in a soft taco shell if you needed some more carbs (and who doesn't??) For two people (with 1 1/4 stomachs total) it fed us and there's a good amount leftover for Beloved to have lunch today.  The trash will not be getting these leftovers.


Today I attempted to leave the house in my leggings and a longish button down shirt.  I felt very "Hollywood, just thrown together, it's fall but I go for the no-pants" kinda look.  As I bent down into my car to put my travel mug in it's spot, Beloved pointed out that you could see my underwear clear through the leggings.  Defeated, I went inside and put on age-appropriate jeans (knowing now my leggings might not see the light of day again) and trudged back outside.  Beloved declared that he thought that was the look I was going for.  Why would I go to work with my skivvies shining through like the sun???  All he could do was laugh at me.    It made me laugh that he sort of argued for me to keep the leggings on, because you could only see them when I was bent over.  If you got it, flaunt it?? 

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