Monday, September 12, 2011

Chile-Topped Chicken

Another day, another recipe from my favorite cookbook: Cooking Light Fresh Food Fast: Over 280 Incredibly Flavorful 5-Ingredient 15-Minute Recipes.  This one is chicken topped with DELICIOUS chiles that is spicy and wonderful.

Top the chicken with low-sodium taco seasoning and canned green chiles, whole, then split in half.  Cover and bake for about half an hour.

Remove the cover, top with a little mozzarella, and pop the whole thing back in the oven for about 5 minutes.  TA DA!  Delicious.  I served this with Spanish rice (more on that in a later post).

With NYFW in full swing (and having participated in Tampa's FNO last Thursday) I have shoe (clothing/bag/etc) fever even more than normal.  And these are not helping the fever, either:

B Brian Atwood via Saks

And they're in my price range (sort of).  That spells TROUBLE, peeps.  Do you think they're appropriate for a newly-engaged librarian?

No comments:

Post a Comment