by Patrick
Just like leftovers, new beginnings aren't really new. We take our past and try to rethink it into the future; even if we want something new, we have to work with the ingredients that we've got. With our move to Houston, we are trying to work all of our old things into new ones, and, for us, there is still a a strong desire to retain as much of where we came from, our relationships with the family and friends we left behind. We're still figuring out the recipe. But my hope is that the more we share, the closer we will remain; and what better to share than food!
Ashley - Plum sauce salad
prep-time: <5 minutes
We're trying to eat healthier, so we've been keeping things like fresh parsley and lots of lettuce around.
Instead of dressing (which we're out of right now), Ashley wanted to try plum sauce. What she put on her salad, unfortunately, was the very spicy wing sauce I'd gotten out of the fridge for my wraps. She rinsed most of it off, but there was still enough on the salad to give it some spice, which Ashley liked after the full fire of a chipotle-covered surprise piece of cucumber died down. You could also get a spicy Asian chicken salad by mixing some Sriracha sauce into the plum sauce.
1 1/2 cups romain lettuce
1/2 cup cucumber slices
2 T. fresh parsley
1/2 cup frozen fajita chicken strips, microwaved to warm up
2 T. plum sauce
accidental amount of Bourbon Chipotle sauce from Fire On The Mountain
Patrick - Bourbon Chipotle chicken wrap
prep-time: <5 minutes
My intention was a spicy-but-not-too-spicy chicken wrap, and I succeeded. Peppers abound and are pretty cheap here in Houston, so I have been trying different varieties fresh and cooked to see how they taste and how spicy they are. Poblano is a good middle pepper, milder than a jalapeño but still a bit of heat; maybe between a jalapeño and a bell pepper.
Again, I put in some parsley to make it a little healthier. The little tortillas and the pre-made chicken strips were leftover from fajita night.
1 cup romain lettuce
2 T. fresh parsley
1/2 cup thin slivers poblano pepper
1/2 cup frozen fajita chicken strips, microwaved to warm up
2 small flour tortillas
2 T. Bourbon Chipotle sauce
