*SMACK!!!* I have no words for this.
guess I'm about to get smacked about too ehh? though I think my solution helps
My poor, poor mouth!
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guess I'm about to get smacked about too ehh? though I think my solution helps
You should eat pinapple, just saying...hear it tastes better, less salty
I'm not "liking" any of this. Not at all. Boys....
But you have to admit, it was funny. Made me LOL after a crappy day. The "boy" in this house had the nerve to ask what I was laughing about since I wasn't listening to him gripe about this tiny dog ...... on the floor because NO ONE let her out. Boys and their problems.
As my new favorite saying goes, Not my circus, Not my monkeys.
No, no, all involved must die as sacrifices to our 'new' lord and master... oh, wait, what? Uhm... Yeah, yeah, uhm happiness and rainbows and unicorns yeah....
im sorry
Yes, the soup was worth it. Especially since my mouth is now healed.
Here's the recipe:Mexican Chicken Lime Soup
Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
4 skinless, boneless chicken breasts, cut into 1/2 inch pieces
2 canned chipotle chilies in adobe sauce, plus 2 tablespoons of the adobe sauce - or to taste, it's spicy you might not need to add any adobe sauce. (I do this to taste, it gets quite spicy)
6 cups chicken broth
1/2 bunch chopped fresh cilantro
juice of 2 limes
salt and freshly ground black pepper
Avocados, thinly sliced lengthwise into 12 pieces
Tortilla chips (I usually skip these due to personal preference)
Directions:
In a large saucepan, heat the olive oil over medium-high heat. Stir in the onions, lower the heat to medium and cook until onions begin to brown, about 7 minutes. Increase heat to high, and add the chicken and garlic and cook, stirring , until chicken is golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower heat and simmer for 15 minutes. Stir in cilantro and lime juice, season with salt and pepper. Place avocado slices in each bowl and pour in the soup. Top with the tortilla chips.
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Yum it sounds delicious! I'm save the recipe for when fall actually arrives in Texas. I'm glad your mouth feels better today!
I have NOOO idea what you are both taking about?!?! I'm innocent!!! I swear!!!
I really thought Nanny was setting you up to take the fall for something, until I was missing zotz from my order this week.
Nope, I was serious. That Nick is shifty and sticky. He's doing something with those Zotz and I don't like it.
Nope, I was serious. That Nick is shifty and sticky. He's doing something with those Zotz and I don't like it.
I suspect he is using them to make fruit flavored black market bath tub gin but I can't prove it yet.
Yes, the soup was worth it. Especially since my mouth is now healed.
Mexican Chicken Lime Soup
Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
4 skinless, boneless chicken breasts, cut into 1/2 inch pieces
2 canned chipotle chilies in adobe sauce, plus 2 tablespoons of the adobe sauce - or to taste, it's spicy you might not need to add any adobe sauce. (I do this to taste, it gets quite spicy)
6 cups chicken broth
1/2 bunch chopped fresh cilantro
Juice of 2 limes
Salt and freshly ground black pepper
Avocados, thinly sliced lengthwise into 12 pieces
Tortilla chips (I usually skip these due to personal preference)
Directions:
In a large saucepan, heat the olive oil over medium-high heat. Stir in the onions, lower the heat to medium and cook until onions begin to brown, about 7 minutes. Increase heat to high, and add the chicken and garlic and cook, stirring , until chicken is golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower heat and simmer for 15 minutes. Stir in cilantro and lime juice, season with salt and pepper. Place avocado slices in each bowl and pour in the soup. Top with the tortilla chips.
Ooooh, that sounds good! I do a version of this where I add a can of black beans, a handful of wild rice and a container of med salsa then top it with a dollop of green chile and cilantro sour cream. Me thinks me knows what I'll be making this weekend!
Ooooh, that sounds good! I do a version of this where I add a can of black beans, a handful of wild rice and a container of med salsa then top it with a dollop of green chile and cilantro sour cream. Me thinks me knows what I'll be making this weekend!
I have a variation of this as well. Mine gets poured into a baking pan lined in Doritos and baked for an hour, which turns into into a Chicken Enchilada dish.
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