Ain’tchyougladas Plagiarized

"Modifying two ingredients in a recipe someone told you where to find does not make it your own."

"I dunno though, I think it does! The recipe uses cheese and olives, whereas I do not, plus I’m the one making it.. therefore it’s mine! No?"

..

I thought this was church boy's secret recipe, but his secret became my not-so-secret, he found the recipe online with his mad skills. Props.

Epicurious.
Search: Chicken Enchiladas

Sort by fork rating.

Click the first link.

Make the recipe accordingly without the olives and cheese. (Olives aren’t Mexican and I can’t eat cheese.)

Sauce.
This is not shredded boiled chicken as it asks in the recipe. I cooked the chicken as the recipe asked on Thursday but I didn't get to make the enchiladas until Monday after a totally unrelated incident in which I got violently ill from bad lunch soup from Moulin de Provence in the market. I didn't want to take a chance with my pre-cooked chicken that seemed a little pink so I got a cooked rotisserie chicken which no doubt made this recipe extra terrible. And by terrible I mean delicious. Look at how it glistens.
Mix le all INCLUDING the onions... otherwise the onions magically turn blue, something which the next pic may or may not indicate well, but I have a witness!!
Mexican is my favorite of all the ethnic food groups and this tastes pretty authentic to me. So good I ate them everyday and only 2 in a sitting in order to prolong them, which is incredibly hard for someone who eats as much as me! Looks like I didn't have to share my leftovers with friends after all. I hear they prefer pitas anyhow.

Forbidden Rice Krispies

You've gotta love grocery shopping in the States if you're into sugary snacks.

I was always into the plain old-style cereal like wheatabix and plain Shredded Wheat, but luckily my sister's fondness for Fruit Loops and Cap'n Crunch changed my views. Mmm.. sweet syrupy leftover milk.. best after a bowl of Alphabits or Honeycombs (Honeycomb's BIG, ya ya ya, it's not small, ...). Before that, the only sugary cereal I remember was at my grandparents house. My dad's mom kept a heavy stash of Strawberry Shortcake cereal that turned your milk strawberry flavored neon pink (my favorite discontinued cereal to this day), and my mom's mom made sure my cereal was bad underneath the surface. She'd always use 3.5% milk and put at least two spoonfuls of sugar with those Rice Krispies.. maybe that's why I was a quiet kid the rest of the time, not much sugar!!

The best cereal I could find after my childhood was in France. My host family didn't think I liked any of their weird yummy food so they kept whipping out these chocolate items, and out cam the chocolate Rice Krispies that transform your milk into chocolate milk. They combined the loud cereal every kid likes with the magic bunny power of Quik! That moment was seared into my memory and I I found them one day in the States.. along with a berry flavoured version. Mmmm..
I treasured them for so long they're now expired. argh.

Fennel IS Anise Salad

I have a soft spot for good service, which is why I'll gladly walk all the way to Produce Depot to get my groceries if weather permits. Were else would a stocker offer tips on how to eat that exotic fruit you're holding, wondering how to even tell if it's ripe?

Once a week they send me an e-mail explaining the health benefits of a certain produce item, how to prepare it, and a simple recipe showcasing the item in question.

Here's their modified Fennel Salad recipe:
1 large fennel bulb, trimmed and julienned
the same amount of mixed baby greens, torn into bite size pieces. Bite size, people!
1 cucumber, halved lengthwise, seeded, thinly sliced
1 celery stalk, thinly sliced
1 green onion, can you guess, thinly sliced
Doesn't-stay-good-for-long delicious mayo dressing:
3 tbsp freshly squeezed (or not) lemon juice
2 tsp dijon mustard
2 tsp fat free mayo
1 garlic clove, finely minced
2 tbsp chopped parsley
sea salt & ground black pepper to taste
mix all. Slowly whisk in a steady stream of 1/4 cup extra virgin olive oil, then 1/4 cup water.
Toss. Eat. Thank the Depot.