Sour cream chicken enchilada, avocado enchilada, spinach enchilada, chicken ranchera enchilada, cheese chile relleno, crispy chicken taco, guacamole, papas con chile, and beans.
The waiter said it was 2.5 pounds of food! At Abuelo’s Mexican Food Embassy in Crestview Hills, Kentucky.
I will definitely be making this again!
I made a big batch of the awesome Sausage N’ Cabbage “Noodles” with Fried Apples for dinner and to feed me for a few days, so I had leftover coconut milk. I used what was left of the can (at least 2/3). Ate a little bowl of the ice cream tonight and probably have enough left for the next two nights as well. I bet it’ll taste even better after a day in the freezer.
I was inspired by Rachael Ray early this morning on the Food Network.
So I made her Green Harissa Chicken Thighs with a couple of adjustments. I used coconut oil instead of olive oil, minced garlic from a jar instead of chopping some, dredged my chicken in almond meal, and made cauliflower “rice” instead of the rice pilaf. Served with avocado to cool off the taste buds.
Turned out really good, other than probably using too much onion. The harissa has a great flavor I’ve never tasted before and with 4 jalapeños it has a nice kick.