Well, our first two meals went well. If you are looking for a simple, hands-free recipe for roasted chicken (minus the crispy skin) then the French chicken in a pot recipe is great. The meat remained moist and cooked evenly and the jus it created was a knock-out. The sauce for the enchiladas was super simple and shredding the chicken only took 5 minutes post-dinner.
Last night’s meal was a little overly ambitious for post-work cookery, made more so by the fact that Pickle and I got home before Chris and I had to assemble the casserole and get the rice going alone, with “help” from my little guy. I will definitely make both recipes in tandem again, but I will not make the rice with the enchiladas next time. The rice was really good and I love that it has spinach in it for the hidden veg-factor, but it was just too much to do in a short amount of time. A simple steamed vegetable with lime zest and butter or a salad will work better next time. The rice will get star treatment on the weekend.
On the list for this evening: carry out from our favorite Lao restaurant and prepping for both the roasted winter squash and mushroom tacos and the gingery squash soup.
Happy eating, -s.