Keep That Spice A-Coming

Today is Chocolate Chip Day. So I bet you were expecting cookies. Yeah, that isn’t want I wanted to do today.

Have you ever had a thought or memory that just pops into your head, seemingly from out of nowhere? Today as I sat down to write the into to today’s post, I thought how funny that I should have a cooking blog. Don’t get me wrong, I have always loved cooking. I have a kitchen, a garage and a den filled with gadgets, pots, pans, tools — you name it – just for cooking. I have a knife that is made strictly for spreading mayonnaise. I kid you not. In addition to the built-in appliances in the kitchen, I have two roasting ovens; five slow cookers, and duel portable electric stove-top burners. When we first returned to California, we moved into a rental property owned by my dad. They were in the process of flipping the house, so there was no kitchen. I used a couple of sawhorses with plywood stretched between them as a cooking counter and did the dishes in the bathroom sink. So like I said, it wasn’t that I didn’t have a thing for cooking. I just didn’t always have a thing for eating. I could skip meals for days and not notice.

I can remember so well Hubby and I driving down from Lake Tahoe (eloping after a whopping 5-day courtship which is a crazy story for another day), his suggesting that we stop somewhere to get something to eat. He then pointed out that he actually likes to eat every day, not just once a week. When I get busy with a project, I forget to eat. Hubby’s the reason I take the time to sit down and eat. Otherwise, I’d just keep going. Today for example, he’ll be home in 30 minutes, time put the finishing touches on dinner. Yet I haven’t had a thing to eat since yesterday. I’ve photographed food, I just haven’t eaten any of it. But I will – later. When Hubby comes home and reminds me to eat.

Hubby and I were married in T-Shirts, Jeans and Tennie Shoes. It was a spur of the moment decision between soulmates that has lasted nearly 40 years.

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Since today is Chocolate Chip Day, I thought instead of cookies, let’s do a salad. That way we can eat more cookies! Yeah, I’m full of it. Hubby tells me that all the time. I just tell him to thank the good Lord he had the sense to married me – life is never dull when you live with a crazy person.

Southwest Chicken Al Pastor Salad
16 oz package Marinated Chicken Al Pastor
1 cup Sour Cream
1/2 cup Salsa Hot Sauce
2 Hearts Romaine Lettuce
1 can Whole Black Beans
1 can Sweet Corn
Chopotle Seasoning to taste
2 Roma Tomatoes
1 Avocado
Lemon Juice
1 bunch Green Onions
1/2 cup chopped Cilantro
1 cup shredded Colby Jack Cheese
1/2 cup Santa Fe Style Tortilla strips

Heat a large skillet over medium-high heat. Add a tablespoon of oil to the pan, swirl to coat the bottom. Cook Chicken Al Pastor for about 8 minutes or so, stirring often, until chicken is cooked through.

While the chicken cooks, mix together the sour cream and hot sauce in a small bowl. Set aside.

Chop lettuce hearts, scatter in a large bowl or rimmed platter. Drain and rinse black beans, scatter over the lettuce. Drain corn, season with chipotle seasoning, scatter over the salad. Seed and dice tomatoes, add to the salad.

Peel, core and dice avocado. Sprinkle with a little lemon juice to help keep color. Scatter over the salad. Give everything a nice toss. Add Chicken Al Pastor to the salad. Snip green onions and cilantro over the top as a garnish. Sprinkle with tortilla strips. Drizzle salad with a little spicy sour cream. Serve salad, garnish with cheese and additional dressing as desired.

Note: This salad can be enjoyed warm, room temperature or cold.

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Sing to God, O kingdoms of the earth.