E: It’s Labor Day Weekend! I hope you had the chance to do absolutely nothing. Sam and I went furniture shopping and we picked up a few things for our Kauai trip. I got a cool hat. I did not run or lift weights, and I feel very guilty about it. But at the same time, I don’t remember the last time that I slept in until 10:30 am. I actually woke up after Sam, which rarely happens. Usually I’m back from my run, and have gotten started on breakfast by the time he gets up. Anyways, I’m glad I was able to escape from my work-life and relax on this extended holiday weekend.
I made this frittata in about 15 minutes. I start it off on the stovetop then finish it off in the broiler. It is savory and sweet from the cheese and warm juicy cherry tomatoes. Enjoy it with some coffee and your favorite toast.
Esme’s Turkey Chilli
(4 hours cook-time)
E: It’s Sunday, and I am not feeling well. I went on a run this morning and ten minutes in I got a migraine. My head started throbbing and I started to lose my vision. I made it back home and immediately iced my head, and closed my eyes. A few hours later Sam helped me pull myself together. He went to get me aspirin, and some lunch. I decided to make this chilli which takes about 30 minutes to make if you don’t think about the 3.5 hours it sits in the slow cooker without supervision. We had it for dinner, and we will have it tomorrow as well. This is my original recipe, and I hope you like it. I added brown rice this time, because it reminds me of albondiga soup which always brings me comfort.
During my time “relaxing” I caught up on some blogging. I’m going to get ready for a new day tomorrow, and hope this migraine and tension headache goes away.
Chicken Chile Verde
E: I used my “vaporera” the pressure cooker my mom gave me as a wedding gift. You can also make this in a slow cooker at 4 hours on high. Chile Verde is usually made with pork meat but I decided to use chicken instead. Nothing against pork, it’s just that I normally buy chicken in bulk. You can add crema mexicana on top and some cilantro for garnish. Eat with warm tortillas rolled up into a taquito and dip for sauce. Or you can serve it along with mexican brown rice like I did here.
Skinny Margarita with Mint and Cucumber on the Rocks
Yields: 1 serving
E: Margaritas are the “it” drink at our house. Sam and I went on our first date to Margaritaville in Capitola near Santa Cruz. It might be surprising to say that Sam likes Margaritas more than anyone else I’ve ever met. I read that Margaritas are most popular in the United States, over Mexico. About three years ago Sam and I went to Puerto Vallarta, we went on a tequila tasting tour and got to see how tequila is made. A byproduct of the tequila making process is Mezcal. I’ve seen it become more popular in the past few years. My dad gave Sam a bottle of Mezcal a few years ago because he said it’s an underrated alcohol. For now, I’ll stick to tequila.