I only believe in eating really good food.
Preferably the kind someone makes for me.
Like a personal chef, perhaps.
Andrew and I have talked about this quite a bit. I've made it perfectly clear that I don't ask for much, but if I were to ask for something, it would be a private chef.
I don't need a maid though. I'm not high maintenance.
And yet..Christmas after Christmas the packages under the tree indicate that there is no chef in sight.
Doesn't Santa care?
I mean, I'm a busy gal. Who has time for cleaning, cooking, schooling, mothering, and shopping? I have to cut something out or I'll go crazy.
Also I know we all think that Martha Stewart is the "ultimate crafter-cooker-baker-cleaner-lady" in all the land, but I'm pretty sure she just comes up with recipes and then hands them over to her chef.
I can do that too, Martha. Except they are usually other people's recipes and I just have to hand them to myself since my private chef is nowhere to be found.
Not as much fun...no. No it's not.
we do have to eat around here and as always, mexican food has been calling my name.
So the other day I made these tacos. And I'm no Martha (ahem Martha's CHEF), but they were pretty fab if I do say so myself.
savory chicken tacos (courtesy of Smith's)
prep: 5 min
total time: 25 min
4 medium chicken breasts cooked and shredded
1 package frozen steamable white rice
1 can fire roasted tomatoes
1/2 tsp. salt
1 cup frozen sweet corn
1 cup shredded cheese
1 jar verde enchilada sauce
1 package crunchy taco shells
1 avocado (optional)
4 oz sour cream (optional)
Preheat oven to 450 degrees. Spray 13x9 baking dish with cooking spray.
Mix all ingredients except taco shells, avocado, and sour cream in a large bowl. Spread evenly into baking dish.
Bake at 450 degrees for 20 minutes or until bubbling.
Let stand 5 minutes.
Spoon mixture into taco shells.
Add sour cream and avocado if you so choose.
If you need me I will be perusing Craigslist for a private chef that wants to work for free and is not a psycho.