Clean. What you frantically do to your house after watching a marathon of Hoarders episodes.
Clean. How you eat when you get a bit freaked out by all of the chemicals listed on food packaging.
Clean. What your social media posts are after you remember that your parents, grandparents, and friends’ kids can see them.
Clean. What you spend your weekends doing now that you are officially an old fuddy duddy.
Clean. A word I’ve heard used to describe really spiffy rims on a car. Usually preceeded by a sucked in breath, a fist to the mouth, the leaning back of the upper body, and a daaaaaaaaaaaaaaaaaaamn……..
Clean. A really misleading word used to describe the horrific things that people do to cute little fishies that they have caught and that can lead to trauma in a child.
Clean. Shockingly, a word that can be used to describe my driving record.
And that’s all I have to say about that. G’day to you all.
Song of the Day
Fantastic Voyage by Coolio. The clean version. Of course.
Recipe of the Day
Chicken Tortilla Soup via http://www.thepioneerwoman.com. I know what you’re thinking. Chicken tortilla soup is good, but nothing special. But this is the not-all-of-it’s-from-a-can version. And it is divine. Then again, everything I have ever tried from The Pioneer Woman’s website is heavenly.
- 2 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1-1/2 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- 1/4 cup Diced Green Bell Pepper
- 1/4 cup Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans (15 Oz. Can) Black Beans, Drained
- 3 Tablespoons Cornmeal Or Masa
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa Or Pico De Gallo
- Grated Monterey Jack Cheese
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
Book of the Day
The Whole Town’s Talking by Fannie Flagg. This is the good, clean, wholesome story of the settlement of Elmwood Springs, Missouri. I love books like this that are set back in the day before the whole world lost its collective mind. And, I’m a bit partial to Fannie Flagg, who also wrote Fried Green Tomatoes at the Whistle Stop Cafe and The All-Girl Filling Station’s Last Reunion.