Since I had everything I needed to make it, I figured I should stop grumbling about the stupidity of this recipe and just make it, or else it would bother me for the entirety of the month.
Shock of shocks, it tastes like cheese and apple in a whole wheat tortilla. Nothing interesting going on.
|It is what it is.|
Dinner was Chicken with Warm Tomato-Corn Salad (pg 144). The chicken portion of this dish is a shame. Thin-cut breasts, seasoned only with salt and pepper, are browned and cooked through. That's it. COME ON.
The Tomato-Corn Salad, on the other hand, was perfect. Fresh corn, halved grape tomatoes, garlic, and the whites and greens of scallions are cooked briefly--just long enough for the tomatoes to release their juices and the corn to warm up, but not lose any of its crispness. You're supposed to serve the chicken on top of the salad, and then top that with avocado, lime juice, and cilantro. I did't realize until I saw my pan full of glorious color that not only was so much of the food I cooked from Best International Recipe vegetable-deprived, but it was brown, brown, and more brown. Just looking at this salad brightened my day considerably. Shoot, looking at it now is cheering me up.
Conclusion: Since I didn't like the chicken and I loved the salad, I'll meet it halfway and say Liked It. I'll be making the salad again, often, and will never make the chicken again.