Thursday dinner

The plan started out "enchiladas," but of course we used the plan mainly for inspiration rather than literal interpretation. There was a huge package of frozen chicken breasts in the fridge which we put to use. We coated the chicken with olive oil, black pepper, and salt, and then an extremely liberal coating of this "Smoky Mesquite Flavor - Grill Creations" spice mix that we happened to have a liter of. (From the look of it, you wouldn't know whether to add it to the food or the fire, but the ingredients list—"salt, chili pepper, other spices"—suggested the former.) We put it in the broiler. I have never used the broiler before. Note: you do not need to "pre-heat" the broiler! The roasting chicken spat fat and oil droplets at the gas flame just centimeters above—very exciting. Much sizzling. Results were delicious. Served with Mexican red sauce (from the very good recipe in the Moosewood cookbook), black beans with garlic, brown rice, corn torillas, and biscuits (recipe from How To Cook Everything), tomatoes (from our garden), and cilantro (from the CSA?). There was also one pan of cheese enchiladas assembled at the last second. In attendance: Bree, Adam B, Far, Luke, Owen, Joanna, and Kevin from the house; Ben, Dan, and Stefanos from the physics department; Kyle and her friend from across the street; Girts, Chris Acheson.

What should we make next week?