It has been a not so nice day/week/(last couple of weeks). I do stress during report writing, the students stress as they realize- no more they can do, and parents start to stress (a little late) too. Today got a call to take Kelani’s friend home with us as there is rioting near their house- no problem. Had a parent conference scheduled for 11:30- but they did not show up- time much wasted waiting- I do have mock exams to write. Get home and the maid had not come to clean! And we have two middle-schoolers coming to stay with us tomorrow, arghhh; I do not have time to clean the bathrooms, dust and do the floors, I have dinner to make.
I took the chicken breasts (2) I had set out for our dinner tonight and cut them up into little pieces. Then I remembered my dad telling me the best marinade for tender chicken was white wine and cornstarch, or tequila and cornstarch. I had already opened a beer, so I marinated the chicken in beer with cornstarch.
I fried up the chicken in a little oil, added packet of taco mix (ground cumin, chili powder, and garlic salt) a can of corn, some homemade tomato sauce, and leftover vegetables sitting in the fridge.
Enchilada sauce:
2 garlic cloves, minced
2 tablespoons flour
3 tablespoons chili powder
½ teaspoon ground cumin
2 cups chicken broth (or whatever broth you have in the freezer)
1 tablespoon oil
Mix flour, cumin and chili powder together. Put the oil in the skillet, heat it up, add the garlic stirring for about 30 seconds. Add the flour mixture and stir waiting for it to turn dark. Slowly add the broth, whisking all the time and whisk until it thickens. Turn off the heat.
Assemble:
Put some chicken mixture in a tortilla, add a little grated cheese and roll it up into a burrito. Place these into a 9x13 pan. After all have been rolled, pour the enchilada sauce over the burritos. Add some cheese to the top and place in a 350 F or 180 C oven for 20 minutes, until bubbling.
Now, if I got everything right, the kids will go for seconds, making your day a little nicer and the house smell good even though the maid blew you off.
I took the chicken breasts (2) I had set out for our dinner tonight and cut them up into little pieces. Then I remembered my dad telling me the best marinade for tender chicken was white wine and cornstarch, or tequila and cornstarch. I had already opened a beer, so I marinated the chicken in beer with cornstarch.
I fried up the chicken in a little oil, added packet of taco mix (ground cumin, chili powder, and garlic salt) a can of corn, some homemade tomato sauce, and leftover vegetables sitting in the fridge.
Enchilada sauce:
2 garlic cloves, minced
2 tablespoons flour
3 tablespoons chili powder
½ teaspoon ground cumin
2 cups chicken broth (or whatever broth you have in the freezer)
1 tablespoon oil
Mix flour, cumin and chili powder together. Put the oil in the skillet, heat it up, add the garlic stirring for about 30 seconds. Add the flour mixture and stir waiting for it to turn dark. Slowly add the broth, whisking all the time and whisk until it thickens. Turn off the heat.
Assemble:
Put some chicken mixture in a tortilla, add a little grated cheese and roll it up into a burrito. Place these into a 9x13 pan. After all have been rolled, pour the enchilada sauce over the burritos. Add some cheese to the top and place in a 350 F or 180 C oven for 20 minutes, until bubbling.
Now, if I got everything right, the kids will go for seconds, making your day a little nicer and the house smell good even though the maid blew you off.
No comments:
Post a Comment