". I won't, of course, because that's NOT all I do and I am perfectly capable of preparing meals that are not found within this cookbook's pages . . . I'm just in a rut, I guess.
I sprinkled (thinly pounded) chicken breasts with cumin and cilantro, then grilled them until browned on both sides.
I used habanero Rotel tomatoes for my sauce, and topped the chicken breasts with low fat cheddar cheese. As I side dish I served Chili-Lime Corn on the Cob:
(I apologize for the poor picture quality, buttered corn is surprisingly difficult to photography). The compound butter, made for the corn, is a combination of butter (obviously), chili powder (I used a mix of chili powder and cayenne pepper), lime zest, salt, and white pepper. It gave the corn a nice kick and a zingy flavor (yes, I'm using words like zingy now. It's the best way to describe lime corn, by far).
ALSO ZINGY!
These are SPECTACULAR. ZINGY. INSANE. I can imagine absolutely no life event in which these would be appropriate, for me, so I'd probably wear them when it was entirely inappropriate: grocery shopping, flea market, anywhere in North Dakota while visiting my family.
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