I feel a little sorry for Chicago meteorologists. Their lives would never get dull though, would they? Chicago weather never ceases to be dramatic.
On Friday, the temperature plummeted to what seemed like November temps, not September mildness. September is usually my favorite month in the Midwest because it’s sunny, bright, clear, and usually not too warm. But by the end of the week, we all had to scramble to find our jackets and even scarves and hats to go outdoors.
I had to turn on the heat since temps dipped into the 40s.
Zesty Chicken Enchiladas
I have to admit that the dish I made on Friday night was more “inspired” by this recipe (p. 63), rather than even an adaptation. Because of that, I decided to include it below.
I heard about the deliciousness of polenta this week, so I decided to give it a try. It’s like corn-based cream of wheat. So do you call that cream of corn? No that’s something different. Anyhow, think of the consistency of cream of wheat or oatmeal, and you get the idea of polenta.
For polenta, you need:
6 cups water
2 t salt (could go with a little less)
1 3/4 cups cornmeal
Combine the salt and water and bring to a boil. Add the cornmeal, stir until it thickens. At this point, you can eat it as hot cereal. But I wanted it not as a side dish, but as the “tortilla” for my chicken/veggie combination. So I tried it out on a skillet to see if it would fry up like pancakes or johnny cakes. It sorta worked. Keep them thin if you try it because if you go any thicker, the inside won’t cook up nicely.
Once you’re done with your polenta cakes, you can put together the rest of the meat and veg combination.
3 tomatillos (paper skin removed) chopped
1/2 white onion, chopped
1 jalepeno pepper, minced
1/2 t garlic powder
1/4 t. ground cumin
Combine these ingredients. You may want to taste how deliciously fresh the combination is!
These are tomatillos, in case you’ve never tried them before:
1 (2 – 2 1/2 lb.) rotisserie chicken, meat shredded (or 4 cooked chicken breasts, shredded)