Greetings from the land of a house confused. It’s decorated for Halloween, Thanksgiving, and, yes, Christmas! I’ve been working at it in shifts. Basically, whenever I have the time, which is turning into a week-long process! The two-week hiatus was marvelous. Just what I needed to bring you new, fresh recipes. Charge the ol’ foodie batt’ries. (Say “batt’ries” out loud. Nice British accent. You’re in America. Knock it off.)
With Thanksgiving around the bend, I thought I wouldn’t bring you a Turkey Day recipe. I’m sure you have plenty of those up your turkey already. I mean, up your sleeve! This one is a quick lunch idea or supper idea if you’re in a pinch or just plain too tired to mess with cooking! They are open-faced green chile and chicken enchiladas! The most time- consuming part is slicing the avocado, if you choose to use avocado, and cooking up some chicken. But if you’re feeling extra lazy, you can use canned chicken or a roasted chicken from the grocery store! However, for you meal preppers out there, I’m sure you have plenty of chicken already cooked up, setting in your fridge just awaiting their big opportunity to be put out on the playing field. This recipe is that cooked chicken’s time to shine!
As I previously mentioned, the last two weeks were filled with decorating, de-decorating(?), and I’ve gotten creative in the coffee world. Per usual, this time of year means eggnog lattes flow like the salmon of Capistrano in the beige house on the corner. I stumbled upon this old picture from when the Scrumptious Little was born. Makes my heart feelings flutter.
I stumbled upon this old picture from when the Scrumptious Little was born. Makes my heart feelings flutter.
And then she found this picture in an old photo album from high school. I let her play with the albums secretly hoping she tears the pictures to shreds so someday she can’t laugh at her dorky parents.
The Scrumptious Little found this picture in an old photo album from high school.
I made some tasty goulash. Now that’s a meal that will fill your belly and warm your soul! The scrumptious little also destroyed an entire train city with a T-Rex. Soon, his friends joined in on the party too. The village was running around screaming Godzilla. It wasn’t Godzilla. We also made a snowman. I went to answer the phone, walked out of my office, and walked in on the middle of a snowman massacre. He went into emergency surgery and came out the other side in fairly good condition.
I already miss our evening walks with the cats! Beast has resorted to the heat register to stay warm, and when the heat isn’t running, he lays in front of the fridge as it runs and puts off heat. I don’t know. He’s in for a long winter I reckon. Oh, and I broke out my Christmas apron. I love aprons. In fact, three years ago, I almost didn’t use the name The Wooden Spoon. I was going to use The {vintage} Apron. I have some of my Grandma (Marjorie’s) aprons, and I just treasure them. Oh, the stories and stains and recipes they hide. I just adore them. “An apron is hard work. An apron is pride in what you do. An apron is not quitting until you’ve made something a little better.” That’s why an apron is my favorite accessory. Anyway, enough of the feelings. We even made time for a little target practice! Felt good! ‘Merica!
Well, I’m afraid that’s all our vacation from writing consists of! With that, let’s deck the turkey, stuff the halls, and feed our faces! Like I said, this is not a Thanksgiving recipe. This is an “I’m all cooked out from Thanksgiving” type of recipe. This is a “just please stop living off turkey leftovers and let that bird finally rest in peace” recipe. Quick, easy, flavorful, kid-pleasing. And it’s from The Pioneer Woman, so basically, you can’t go wrong. Green chile sauce optional!
Wait...I can’t leave you without one Thanksgiving recipe, and this is one I make every year. Dijon, chicken, pecans, cranberries, apples, maple – these are the things chicken salad is made of. Not your grandma’s chicken salad, but a Thanksgiving chicken salad! A retake on a classic. On a side note, this is probably the healthiest Thanksgiving-related food you’ll eat all month, I think. Unless you don’t eat turkey or mashed potatoes or gravy or green bean casserole or pumpkin pie or pecan pie or apple pie. In which case, you won’t eat this chicken salad either, and if that’s the case, I think I just cried a little in the gravy. Sniff.
Before I go, a round of applause to Julie Van Manen for handling The Wooden Spoon with ease! It was so wonderful reading someone else’s writing about lifestyle and recipes! Sincerely, Patience Crackstone, Solomon Cushman, and Esther Bratteridge (my Pilgrim name).
Easy Green Chile & Chicken Enchiladas – Recipe from The Pioneer Woman
Grocery list:
- cooked chicken (as much or as little as you desire)
- 1 whole onion, diced
- 2 Tbsp. butter
- 1 can (15 oz. size) green enchilada sauce
- 2 cans (4 oz.) chopped green chilies
- 12 whole corn tortillas
- 2 c. freshly-grated cheddar (or cheddar-jack) cheese (or any cheese you like)
- sour cream
- salsa
- pico de gallo (optional)
- avocados (diced) or guacamole (optional)
- cilantro leaves (optional)
Instructions:
In the oven (on a baking sheet) or in microwave, melt cheese all over the top of each tortilla so that it covers most of the surface area.
- In a small skillet, saute onions with the butter over medium-low heat until the onions are nice and golden brown.
- In a small saucepan, combine green enchilada sauce with green chilies and heat until very warm.
- In the oven (on a baking sheet) or in microwave, melt cheese all over the top of each tortilla so that it covers most of the surface area.
- To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add salsa, sour cream, pico de gallo, and cilantro as needed.
Not Your Grandma’s Chicken Salad
Grocery list:
- 6 oz. plain yogurt
- 2 Tbsp. maple syrup
- 2 Tbsp. dijon mustard
- 12 oz. cooked brown sugar chicken cut into bite-size cubes or shredded/pulled apart
- 1/3 c. apple, chopped
- 2 Tbsp. dried cranberries
- 2 Tbsp. chopped pecans or walnuts
- salt and pepper, to taste
Brown Sugar Dry Rub Ingredients:
- 2-1/4 tsp. salt
- 3 tsp. finely ground coffee
- 2 tsp. chili powder
- 1/4 tsp. pepper
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. cayenne
- 1 tsbp. brown sugar (of course)
Instructions:
- Preheat oven to 350 degrees. Rub chicken in brown sugar dry rub. Let sit 20-30 minutes. Cook uncovered for 20-30 minutes or until no longer pink.
- In large bowl, stir yogurt, maple syrup, and Dijon mustard until creamy. Add chicken, apple, cranberries, and walnuts; stir. Season with salt and pepper.
- Serve on fresh bread, croissants, or on a bed of lettuce. Feeds four hungry bellies.
