If It’s Tuesday Olé!

Every single day should be celebrated. Monday is mellow. Tuesday is spicy. Wednesday is wild. Just as every moment within a day is equally special. Every breath, every thought, every beat of our hearts. All things are possible because He loved us before time began.

When someone tells me “I don’t believe in God.” Rather than get defensive or argumentative, my reply is always the same. “Then it’s a good thing He believes in you.” God does not need for us to believe in Him in order to exist. We cannot say the same about ourselves. Had He not believed, we would not be. Argue with that. I have never understood how any rational, thinking person can look around at the blue of the sky, the way a bird takes flight, how insects work together, how a heart feels when connecting with another human being and say this is all an accident, that after the big bang we crawled out from pond scum and evolved into this – this great big beautiful world. Billions and billions of individual forms of existence. To know that God exists is the most amazing revelation ever.

Yeah, I know this is a cooking blog. I’m here to share recipes and talk about family and recall with such fondness my earliest memories. In every family dynamic there are different roles for different members. In our family, my role was to catalog and file away memories. I can remember what it tasted like to chew on the window ledge while cutting teeth. I can remember the smell of new doll plastics. Or what the back of Billy’s head felt like when he got a haircut. We were in Kindergarten, and his short shaved head fascinated me. I can remember what pipe tobacco smelled like, or the feel of a breeze as I watched my mother hang the laundry out to dry.

What can I say – I’m in a rambling, reflective mood today. What are your earliest memories? I’d love to hear what matters deep down inside.

And of course, to spend time in the kitchen cooking up something delicious. Shall we?

Spicy Smothered Chicken Breasts on a Bed of Spicy Rice
Black Bean and Corn Spicy Rice
1/2 White Onion
1 Yellow Bell Pepper
2 small Jalapeño Peppers
2 Garlic Cloves
1 cup Corn
1 (15 oz) can whole Black Beans
1 teaspoon Cumin
1 tablespoon Spicy Olive Oil
1-1/2 cups Long-grain Rice
1 (10 oz) Ro-Tel Tomatoes
1 teaspoon New Mexican Red Chili Powder
1/2 cup Chicken Stock
1-1/2 cups Water
Salt to taste
Black Pepper to taste

Peel and dice onion, set aside. Stem, core and dice bell pepper. Stem hot peppers. Peel and mince garlic. Rinse corn and black beans.

In a Dutch-over or other heavy-bottomed pot with a lid heat the olive oil over medium high heat. Add the onions and both peppers, cook, stirring frequently until the vegetables are tender and the onion translucent, about 5 minutes. Add rice, sauté for about 3 minutes longer.

Stir in black beans, corn, garlic, Ro-Tel Tomatoes, chicken stock and water. Season with Chili Powder, Cuman, salt and pepper. Bring to a boil, cover and reduce heat to a simmer. Let rice cook undisturbed for about 20 minutes. Keep warm.

Smothered Chicken Breast
2 large boneless Chicken Breasts
1/2 teaspoon Cumin
1;2 teaspoon Cayenne Pepper
1 tablespoon Oil
1 cup Salsa

Slice each breasts in half lengthwise to create for thinner breasts. Sprinkle both sides with cumin and cayenne seasonings.

Heat oil in a large skillet over medium heat. Cook chicken in the skillet until no longer pink, about 4 minutes or so per side. Spoon salsa over the chicken.

When the rice is ready, spread out on a large platter. Place chicken breasts on the bed of rice.

Finishing Touches
2 Green Onions
Handful Cilantro
4 tablespoons Sour Cream

Trim and snip green onions. Snip cilantro. Top each chicken breast with a dollop of sour cream. Garnish with platter with a scattering of green onions and cilantro just before serving.

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Alleluia, alleluia.
A great prophet has arisen in our midst
and God has visited his people.
Alleluia, alleluia.