I picked 52 pounds of strawberries on Tuesday. Well, with the help of two of my kids. This involved leaving our house at 6:45 that morning, and picking in muddy fields in the rain. And it still only took us a little over an hour to pick those babies. Not bad, I'd say.
Then I get home and I have buyer's remorse. All those berries that must be dealt with. And let me tell you, it take a whole lot longer to hull, wash and slice 50# of berries than pick them. I made a batch of jam and a pie and froze the rest. And I called it good.
It has been a great biking week despite the rain. So, far I've pedaled 86 miles in 6 days. We have tri practice tonight, which will top off my week's miles at just a smidge under 102. Not bad. I can feel the muscles developing. Right over my knees. In my calves. In my buttocks. (how often can you use the word buttocks in a blog post?)
Yesterday the kids shipped off to cousins' campout, and Brian and I shipped off to a hotel. We have dreams of staying up late and sleeping in. Drinking coffee that someone else prepared. Biking and swimming for fun, and running for the sweat factor. We are going to walk our botanical gardens hand in hand. And basically we are going to pretend we don't have 4 kids for a couple of days. We are going to date and all that good stuff.
Well, today I have this amazing recipe for you. You can thank my amazing BFF, who is also an amazing cook, and has an amazing eye for amazing recipes.
6 Ingredient Grilled Chicken Tacos. Be still my racing heart.
I don't know why this recipe works, but it does.
Maybe it is the grilled whole chicken breasts that are then sliced to perfection.
Maybe it is the puffy, slightly charred goodness of the grilled tortillas.
Maybe it is the subtle bit of the chipotle peppers and adobo peppers mixed with the sour cream.
Maybe it is the fresh flavor of the cherry tomatoes and garden fresh cilantro.
Whatever it is, they are amazing. I'd recommend running, not walking, to the store to get the ingredients for these tacos for your menu this weekend!
6 Ingredient Grilled Chicken Tacos
*you can thank my marvelous BFF for this amazing recipe. BFFs rock!
cherry Tomatoes (8 ounces)
1 can Chipotle Chile Peppers in Adobo Sauce
1/2 cup sour cream
1-1/2 pounds boneless, skinless chicken breasts
8-12 (8”) flour tortillas
-Heat grill to high.
-Trim chicken breasts, pat dry with paper towel, and season with salt and pepper.
-Grill chicken breasts over high heat (12-18 minutes) turning once. Remove from grill. Let sit 5 minutes. Julienne.
-Meanwhile, wash cherry tomatoes, and chop. Place in a small bowl and season with salt and pepper.
-Mince 2 tsp of the chile peppers with sauce. Add to the sour cream with 1/2 tsp of salt.
-After the chicken is done grilling, grill the tortillas, about 20 seconds per side, until almost charred.
-Serve the chicken on tortillas topped with sauce, tomatoes and cilantro.
See you on Tuesday!