Christmas eve rolled around with a load of snow, a big snowball fight, and some very rough football! This is the view from my Mother-in-law's front door. It was a wonderful Christmas.


Last night I dreamed I ate a ten-pound marshmallow, and when I woke up the pillow was gone! Tommy Cooper
Christmas eve rolled around with a load of snow, a big snowball fight, and some very rough football! This is the view from my Mother-in-law's front door. It was a wonderful Christmas.
Here's Rob the director with Tricia.
Here's what you'll need:
1 lb of chicken breast
1 lb of tomatillos ( toe - ma - tee - ohs, this looks like a green tomato but has this dryish peely skin around it) I've cut one in half so you can see the inside too.
1 or 2 Serrano peppers (watch out they're spicy)
1 cup chicken or vegetable stock
6 oz of white American cheese or to your taste
About half of a bunch of cilantro
A medium to large onion
A few cloves of garlic
12 corn tortillas In a large-ish sauce pan bring water to a boil, add in the tomatillos (whole please or you'll have lots of retained liquid), add 1/3 of the onion and about 2 cloves garlic (I chopped mine). The idea is not to over cook the tomatillos. Cook them just until they turn from bright green to a sort of "army" green color.
At this point reserve half of the remaining onion and toss the rest of the ingredients together in your Mexican clay pot/bowl and add less than a cup of chicken or vegetable stock. You can add more later if you wish to thin the sauce. If you don't have your very own Mexican clay pot, you can use any old bowl you have in your kitchen.
Since my hubby took our blender with him to the Air Force Base I blended my sauce in batches with the Magic Bullet. You can see how it will turn out in the bowl to the left.
Once you have your sauce ready you can begin cooking the chicken. I dice up the previously set aside onion and get that cooking for a bit. I like my onions good at cooked. Well done even. I diced my chicken up pretty small but that takes some time. If you're in a rush you can chop it in larger chunks or cook it whole and pull it apart later. Any way you like to do it is fine. I added the cheese just as the chicken was finished cooking.
After the chicken is ready, form an assembly line near your stove. You'll need a small skillet to heat the corn tortillas in, dishes to plate your finished enchiladas onto, and plenty of elbow room. A second set of hands would come in handy too.
I cook my tortillas one at a time in a small skillet, this keeps me on top the my game. Here's what I do: heat a tortilla, scoop some sauce onto a small plate nearby, toss the hot tortilla onto the sauce and scoop a little more on top. Throw another 'tilla into the pan to heat while you fill the first tortilla with some chicken and then roll it up. Gently slide the enchilada onto a warm serving plate and begin again. Add a little more sauce to the top for extra scrumptious-ness.
Chicken Breast
Broccoli
Apples
Ezekiel Bread
2 or 3 Tablespoons of Coconut Oil (per skillet)
1 Tablespoon of coconut flakes per chicken serving
1/8 teaspoon apple pie spice (per apple)
Dash of Himalayan salt for bread and apples.
Just a smidgen of Stevia
For the stevia, I like the KAL brand but I hear the liquid stevia is pretty good too. Did I just say "I like" and "stevia" in the same sentence? I think we're making more than lunch here folks, smells like progress.
I started with a cast iron skillet that was hot with coconut oil. I fry broccoli, I like it well done and crispy. Let this cook a couple of minutes while you set up the next pan. It'll cook a lot longer while you're making the rest. Toss it around a couple of times, you'll know when it's done.
In another skillet, flash fry in coconut oil some coconut flakes, then add chicken medallions. I coat the chicken pieces with the coconut flakes while it cooks and let it cook thoroughly. Once the chicken is fully cooked remove it to a separate plate.
While the broccoli is cooking and after the chicken has been removed slice or dice an apple (per person) into the same pan, toss with a dash of stevia and some apple pie spice (or cinnamon) until the apple bits are browned. Just before removing the apples, drizzle them with a tablespoon or two of water. This will pull the flavors up from the bottom of the pan and make a type of reduction, or sauce, to be served with the apples. You can pour a bit of cream over the apples for added decadence.
Want to know how I make my Ezekiel Bread?
Oh, you do! Ok, pull your slices from the freezer and every good boy or girl keeps it there. "Butter" both sides of your frozen bread with coconut oil (or even real butter). It will, of course, freeze onto the bread, it's perfect. Now, toss the bread into the apple skillet and grill as if you're making a grilled cheese sandwhich. Let the bread get slightly browned and crunchy. I throw a little salt over mine, sometimes even cinnamon or apple pie spice and a dusting of stevia. It's better than cinnamon toast Ladies and Gents! Or you can fry it up with coconut oil, salt it, and call it super-groovy. Because it is, no matter how you have it.
See? Seaside. They have the best everything in Seaside. It's true.
The best little park, with the best walk down either side. The best benches, best tables, even people doing yoga in the grass.
Even the best beach with the best ocean salt water. Ever.
People, this doesn't even come close.
Go to Seaside, you'll thank me