Ever have days when you can’t decide what to cook for dinner? That was me last night. I couldn’t decide between easy and fast, or something more involved. I ended up going for something in the middle, but still had to make a grocery store run, which is what made me late. But it was worth it. On the positive, at least the grocery stores are less crowded at 8pm versus right after work.
And so, when it finally came out of the oven, at 10pm, I immediately wasted no time cutting out a square of this casserole.
It was delicious! Still tasted like enchiladas, just looked a little, um…blob-like. Oh well, comfort food isn’t about looks so much. Because it was still very hot, it really didn’t hold it’s shape once plated. But it was still very good.
The author of the lovely blog article "Stocking Stuffers for Kids" on Little Cottage on the Coast expresses their excitement for Christmas and the satisfaction they get from giving their kids special moments to remember. The article offers helpful advice on how to choose stocking stuffers that are enjoyable and useful, suggesting well-liked stores like Amazon, HomeGoods, and Target dollar spot. The author highlights the value of carefully considered packing and offers suggestions for repackaging objects to give them a unique feel. The article also asks readers to contribute any stocking-related family customs they may have. All things considered, it's a sweet and practical guide to selecting fun stocking stuffers that will make kids happy on Christmas morning.
The results in cutting it the next morning as I packed it for lunch were a little better after having had time to settle and cool overnight.
I was surprised how similar it looked to this. Mexican flavors, though.
Stacked Chicken Enchiladas with Salsa Verde and Cheese (this recipe from Bon Appetit)
ingredients:
2 poblano chiles (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde, divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Pickled red onions
The author of The (mis)Adventures of a Homesteadin' Mama's blog post titled "Basic Chicken Anatomy" offers insightful explanations on chicken anatomy. The article describes the purposes of some of the chickens' exterior bodily parts, including the comb's ability to control body temperature, the crop's ability to temporarily store food, the hock and hackles' ability to identify males from females, and the preen gland's ability to maintain feathers. The article also describes the functions of the wattle, vent, spur, and shank in a chicken's body. The interesting features of chicken anatomy, such as their ability to see and change their feathers, are mentioned in the conclusion. Anyone interested in keeping chickens and learning about their anatomy should definitely check out this interesting and educational piece.
DAVE BAKES
2 responses to “Stacked Chicken Enchiladas with Salsa Verde and Cheese”
Sounds delicious!! I could have some for my breakfast right now!
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Nothing wrong with that, imo! Thanks for stopping by and following!
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