Is it just me, or do the holidays seem to get here earlier and earlier every year?
It might have something to do with the fact that there are stores that already have their Christmas decorations out! Halloween hasn’t even gotten here and I am seeing Santas and snowmen!!
It is just wrong people.
Now, I am a HUGE fan of Christmas. I can’t wait to get my decorations up. If it were up to just me my Halloween decorations would come down and the Christmas ones would go right up. But that means that I wait for Halloween to be over!
My family thinks I am nuts for wanting to put them up as early as I do. They make me wait until after Thanksgiving. So you KNOW that I am pulling everything out on the day after and we are out hunting for the perfect tree.
Kevin has finally stopped arguing with me about it and goes with my flow.
Black Friday, rain or shine, we are trudging through the tree farms looking for that perfect tree
It is funny, I used to be like my Mom and Grandma. I worked with the traditional themes.
Red and Green
Blue and Silver
Silver and Gold
It was always clear lights, carefully wrapped and twisted to just about every single branch on the tree.
When I would decorate with my Mom it would take 2 to 3 days to just do the tree because everything had to be “just so”.
Mom was a picky one, so I became one too.
Then I met Kevin.
Mr let’s get the show on the road.
The first time I watched him just walk around the tree, letting the lights pretty much stay were they landed, I almost internally combusted
No, no, NO! That is NOT how you decorate a tree!
Almost 10 years later?
I am the one rushing behind him wrapping the lights faster!
He also broke my “you only put clear lights on a tree” issue.
Can I tell you that I actually argued with him for a good hour about how colored lights were for outdoors, and clear lights were for the tree?
10 years later? We use clear AND colored lights. Gotta love a good compromise, right?
But that is what inspired the Whoville tree. Bright lights, bright colors, baubles, funny shapes, and TONS of ornaments. The kind of tree that would have sent my brain into a tailspin before, makes me ever so happy I guess it just brings out the kid in me.
Another thing that the holidays bring? TONS of easy to make recipes.
I want all of my time spent on decorating, shopping, and spending time with the family. Yes, spending time with the family usually means that I am the one that is cooking. Hence the easy recipes.
When I discovered that I could bake rice? Oh, the heavens parted and the angels sang! Did everyone already know this golden nugget of information? Was I the last one to the party? I hope not!
This recipe used to take sooooo much more work. I roasted the chiles (which I still do from time to time, just not at the holidays), the chicken was in the oven, the rice was on the stove. More work, more pans, no bueno!
Now, it might look like it takes a lot of work because the total time is an hour, but most of that is hands-off, letting the oven do the work, time. The kind of work we like right?
What do we like more than less work?
Really good food, that the whole family loves, that is less work!
That’s it right there baby!!
Oven Baked Creamy Green Chile Chicken
- 1 (7-ounce) can fire roasted green chiles
- 1 cup chicken stock
- 1 medium onion, quartered
- 4 cloves garlic, chopped
- 2 teaspoons cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon ground coriander
- Kosher salt
- Cracked black pepper
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup Greek yogurt (or sour cream)
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 cups uncooked white rice
- 2 cups hot water
- 1 cup Mexican blend shredded cheese
- Place the chiles in a food processor with the stock, onions, garlic, cumin, oregano, coriander, salt, and pepper; purée.
- In a saucepot over medium heat, melt butter and whisk in flour. Add milk and yogurt, and raise the heat a bit. Add the chile puree and simmer to thicken the sauce, 15 to 20 minutes.
- Preheat oven to 350 degrees F.
- While the sauce is cooking, place a large skillet over medium-high heat and add the olive oil. Season chicken breasts with salt and pepper and brown 3 to 4 minutes on each side then remove from the heat.
- Add the rice, 2 cups hot water, and 2 cups of the poblano sauce to a casserole dish and stir to combine well. Lay the chicken breasts on top of the rice and spoon the remaining sauce over the chicken. Cover tightly with foil and bake for 30 minutes.
- Remove the foil, top with cheese, and bake 10 more minutes, or until the chicken reaches an internal temperature of 165 degrees.
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