It's Almost July, Already?

Can you believe how fast the summer is going. Unbelievable. We have been a fish eating crew this week, well, fish and chicken.

Sunday, I took some ling cod of out the freezer and grilled it. We had a baked potato with guacamole on it. Really good. And sliced tomatoes.

Monday we had salmon burgers. Costco does a really good salmon patty. It's all salmon and is really good. I grilled them and then we had sauteed onion on the top as well as avocado, dijon mustard or wasabi mayo, and tomato and lettuce. On my famous multigrain buns. The recipe for the buns is on the blog. Chips and guac were the sides.

Tuesday, I left to go pick up Lili. It was a lot of traveling, but I got her back to Elko on Wednesday evening.

Wednesday we had grilled salmon, fried yukon gold potatoes and onions and spring peas cooked in butter in the saute pan.

Last night it was Mexican.

Mexican Rice.

1 cup of rice
1 tbs. olive oil
2 tomatoes, grated
1/4 onion
1 clove garlic
2 cups of chicken stock

In a shallow pan, heat the oil and saute the rice until golden brown.
Blend the tomatoes, onion and garlic in the blender and then add to the rice along with the chicken stock. Let it cook just like you would for any other rice. You know it's done when there are dimples in the rice. Your rice will have a pretty red gold color.

Black Beans

2 15 oz. cans of black beans
1 15 oz. can of chicken stock
1 clove of garlic
juice of 1/2 lime
1 jalapeno pepper, seeded and chopped
1 tsb. of olive oil
1.5 tsp of cumin

Place the olive oil in a pan, heat it, and then add the pepper, cumin, and garlic, when they are softened about one minute.

Drain the beans and add them along with the chicken stock. Add the lime and cook down until most of the liquid has been evaporated. Mash slightly with a potato masher and serve.

Chicken Enchiladas (serves 4)

1 bottle of mexican beer
1 whole onion sliced
2 tsps cumin
1 tsp chili powder
2 cloves of minced garlic
2 tbs. olive oil

Place all of the above in a shallow pan with three chicken breasts. Let this marinate for at least an hour, 4 or 5 is better.

8 flour tortillas
2 small cans of pato mexican red sauce
2 cups of mixed mexican cheeses
2 tbs of olive oil

Heat the olive oil in a large saute pan, drain the marinade away from the chicken and onions and then put them in the saute pan. Cook until the chicken is done and the onions are caramelized. Slice the chicken thinly, or pull it with a fork.

Heat the red sauce and then pour into a shallow dish large enough to dunk your flour tortillas in.

Take a tortilla, dunk it in the red sauce, place about 3 tbs. of chicken and onion, and 2 tbs. of cheese in the center of the tortilla and roll it up. Place it in a greased 8 x 8 casserole dish, continue with the other seven tortillas.

Cover with remaining cheese and bake at 375 for 25 -35 minutes. When it is bubbly and the cheese is golden, take it out.