I should start a cooking journal...
But I'm lazy.
So, I got most of my To-do list done, which is exciting, especially considering how much I had already gotten done before I wrote that entry. But this entry isn't about that.
This entry is about food.
I made this soup last night that was, sorry for the conceit, FANTASTIC! I have been craving mexican food since going to Santa Fe earlier this week, so I decided to try some new stuff while Mike was gone, in case it sucked.
The soup was chicken that I had cut up into small pieces, pan seared, and simmered in red enchilada sauce with garlic, taco seasoning, and salsa seasoning. I sauteed a vidalia onion (chopped), 1 jalapeno, and an anaheim pepper in garlic and olive oil, lightly, and threw all of that in a pot with chicken broth, more of the aforementioned seasonings, and a little salt and pepper. After the chicken was fairly marinated in the enchilada sauce, I added it to the broth, making sure a little bit of the enchilada sauce got in the broth, too. I threw in a can of green chiles, brought the soup to a boil, and simmered for almost an hour. Near the end, I threw in some potato gnocchi, and 3 minutes later, VOILA!
I was so worried it was going to suck. It was a.m.a.z.i.n.g.
Today, I chopped the leftover vidalia onion, mixed it with another can of green chiles and some mixed, shredded cheese, and wrapped the mixture in corn tortillas, microwaved, and topped with green chile enchilada sauce and nuked that, too. Gooooood dinner.
I'm all about the mexican food. So, yeah...I should start a cooking journal to oohhh and aahhh over food there, but I'm too lazy tonight. Sorry guys!
So, I got most of my To-do list done, which is exciting, especially considering how much I had already gotten done before I wrote that entry. But this entry isn't about that.
This entry is about food.
I made this soup last night that was, sorry for the conceit, FANTASTIC! I have been craving mexican food since going to Santa Fe earlier this week, so I decided to try some new stuff while Mike was gone, in case it sucked.
The soup was chicken that I had cut up into small pieces, pan seared, and simmered in red enchilada sauce with garlic, taco seasoning, and salsa seasoning. I sauteed a vidalia onion (chopped), 1 jalapeno, and an anaheim pepper in garlic and olive oil, lightly, and threw all of that in a pot with chicken broth, more of the aforementioned seasonings, and a little salt and pepper. After the chicken was fairly marinated in the enchilada sauce, I added it to the broth, making sure a little bit of the enchilada sauce got in the broth, too. I threw in a can of green chiles, brought the soup to a boil, and simmered for almost an hour. Near the end, I threw in some potato gnocchi, and 3 minutes later, VOILA!
I was so worried it was going to suck. It was a.m.a.z.i.n.g.
Today, I chopped the leftover vidalia onion, mixed it with another can of green chiles and some mixed, shredded cheese, and wrapped the mixture in corn tortillas, microwaved, and topped with green chile enchilada sauce and nuked that, too. Gooooood dinner.
I'm all about the mexican food. So, yeah...I should start a cooking journal to oohhh and aahhh over food there, but I'm too lazy tonight. Sorry guys!