Today is not a good day. But I’m gonna pretend it is and then talk about it behind its
back. It’s a good thing I know how to make war against these kinds of moments or else
I could be in trouble. And then, I remember I’m thankful for each day I’m breathing and I
am officially acknowledging not every day should fulfill all of my expectations as I’d
never discover new dishes like today’s. Is it wrong to think food makes a multitude of
wrongs right? My disappointment proves to be profitable if we’re talking in terms of one
more meal I can serve the boys that took only minutes to prepare. If you’re wondering,
“What’s the bad day all about?” Well, let the question vex you no longer: it’s the
weather. I just fare better in the summer. But who doesn’t? I mean, does anyone really
enjoy this? I don’t know if it’s good to admit this sort of thing, but I love the sun and the
lack of it throws me in a funk that I end up having to do a little self intervention to make it
through.
This is not the kind of information, I know, that one should offer freely in some
circles. It doesn’t exactly build credibility. But friends, it happens. Instead of wishing
the blues away or feeling guilty that I’m lowly, I’m going to make some things happen.
Volunteer work is the best medicine and I’ve managed to fill up my Saturdays for the
next eight weeks. Then there’s exercise. Of course, I have to drag myself out of bed to
accomplish this. However, I’m always thankful I do manage to muster the energy. And
may I never forget what lack of motivation due to the weather might bring me in the way
of creativity. Besides, it just donned on me that great inventions more than likely didn’t
come from busy, stressed and distracted individuals. If they had better things to do,
they might’ve done them.
Maybe this recipe won’t fall into the category of “greatest inventions”. It does however,
serve one purpose and that is it gave me something to do and it brought a smile to the
one’s who ate it. And I must mention, it’s a pretty cool little invention.
Chicken Salsa Empanadas
By Published: March 28, 2010
- Yield: 4-6 Servings
- Prep: 10 mins
Today is not a good day. But I’m gonna pretend it is and then talk about it behind its back. It’s a good thing I know how to …
Ingredients
- 1 rotisserie chicken shredded about 2 cups
- 1/2 cup salsa
- 1/2 onion chopped
- 3 T. cilantro chopped
- 3/4 cup cheddar cheese shredded
- 2 tubes crescent rolls
Instructions
- Preheat oven 375. In a bowl mix the first six ingredients. Unravel the crescent rolls
and place each one in a cupcake hole. (It doesn’t matter that it hangs over or doesn’t
completely cover.) Place a spoonful of chicken mixture on each. Now fold over the
excess and tuck it in like it’ going to bed. Bake for 15 minutes or until golden brown.
Serve with guacamole dip and creamy lime sour cream dip.
Guacamole dip
2 avocados smashed
1/2 tsp. salt
1 T. cilantro
1 tsp. garlic
2 T. minced onion
2 T. sour cream
1 T. fresh lime juice
