Thursday, October 16, 2014
Chicken Millet Burritos ~ Tidbits ~ Candy Corn
Woke up to fog. And cold. I left windows open all night due to the warm weather. We woke up to a pretty cold house. Brr. The kids have a 2 hour delay today, so I actually slept in for once.
I'm glad Daughter does not have to drive to her college class this morning.
Yesterday was another day in the kitchen. I whipped up another batch of elixir and made another batch of homemade chewy granola bars. I contemplated a cake for dinner, but that will be today's agenda. Dinner was chicken-millet burritos. They were gone before I could get a photo of them. Delicious. I used our home canned zucchini salsa for this recipe.
1/2 cup millet
1 3/4 cup water (to cook the millet)
1 cup baby spinach, chopped
1/2 cup canned salsa
1 1/2 cups black beans previously cooked*
(or a can of refried beans)
2 cups shredded cooked organic chicken, shredded or diced
3/4 cup shredded cheddar cheese
6 tortillas, whole wheat (burrito size)
In a saucepan, bring the water to a boil. Add millet and simmer, covered for about 20 minutes. Stir a few times. Remove from heat and add spinach. Cover and let stand about 5 minutes.
Heat oven to 350°F. Stir 1/2 cup salsa into millet/spinach. Spread black beans onto the middle of the tortillas. Top each with 1/3 cup shredded chicken, 1/3 cup millet/spinach mixture, and 2 Tbsp. shredded cheese.
Fold the burritos so all of the filling is covered. Place on baking sheet lightly sprayed with non-stick spray (or use parchment paper, or pampered chef bar pan). Bake at 350°F for 15 minutes or until heated completely through. I cover mine with foil and use the pampered chef bar pan.
You can serve these with extra salsa, cheese etc. We like them just as they are.
Note: I cook dry black beans in my crock pot, with chopped onion and garlic. I can use it for just about any recipe, and even freeze extra for more recipes. While the beans are cooking in water, I dice up and cook the onion and garlic in a skillet with a bit of oil. Once the onions start to brown I add it back to the beans. I add salt about 3/4 of the way through cooking time.
This must be the year of getting things crocheted, because I pulled another pattern I've been wanting to try (for the last two years). Most evenings are spent with handiwork now.
My intention was to make these cute Candy Corn crocheted earrings(link to the pattern) for a Christmas gift (stocking stuffer), but it's seems wrong for the gift recipient to not get the chance to wear them in October or fall season.
I did not have the exact color of yarn suggested, but used what I had. I have to say they turned out pretty nice. I'm making my 15 year-old another one for a necklace. She suggested making up some for fall decor, and placing them in small canning jars or dishes.
My 15 year-old daughter absolutely loves candy corn. The only time she gets to eat it, is at her friend's parties, as I don't buy it. Now she can wear it.
Hubby picked up my library books. I have a nice large stack to go through now.
Update: Hubby's sister that is on dialysis is home and in a hospital bed. She needs constant care, considering she has no strength to walk. This means family is staying overnight to help her husband lift her in and out of the wheelchair (to the car for dialysis). And that includes Hubby. His other sister is still in the hospital with pneumonia.
Mattie, who had surgery for a cancerous tumor, now needs to go back to the vet. It's growing back. I had to write and tell Daughter, and let her know. Next February, she'll be 16 years old.
I've got jars all over the kitchen table that need labeled today. Hopefully I can find space in a cupboard for them all. It's time to clear it off. I'm down to canning applesauce and jelly this time of year. I do have another pie pumpkin to roast, but that will have to wait a day or two.
The reason I have the "read more" on my blog.....
There is a feed site that pretty much copies your entire post, on their own site, not related to Google/blogger. I apologize if it's a nuisance.