mine are, well, MINE

So, I finished my report about cilantro and coriander. I just finished it half an hour ago in fact, which is pretty funny because it's due tomorrow and I've had 4 weeks to do it. I find I work better under pressure. Part of the report is an original recipe using our chosen herb or spice, and we get bonus points for bringing in a sample of said recipe. Since this is a culinary school for cooking enthusiasts who want to go pro, it's not really bonus points for bringing in the food. It's actually just points taken off if you decide to be an idiot. I made some bomb-ass chicken and black bean enchiladas, and shall post the recipe at the end of this post. I realize that chicken and black bean enchiladas have been done before, but mine are, well, MINE. I can't wait for school tomorrow, to try all the different foods that are being brought in.

I think I'm finally kicking this cold! Or bronchitis, or whatever it is. I have an asthma inhaler (prescribed) that really, really, REALLY helps especially now that I'm out of the cough syrup. I'm probably going to go over to my neighbor's house (not the one who lies all the time, but another neighbor who is awesome) to see her first tattoo that she just got. I love tats. My next one will be Jasmyne's name, right above a rose I have on my right ankle.

To address a comment I received: why should I "settle" for a guy with a criminal record? First off, why should a guy without a criminal record "settle" for a girl with 3 felony convictions and countless misdemeanors? Also, a relationship is better if the people involved in it have something in common. This dude and I have tons in common, and he's someone I can just sit with and talk to for hours without either one of us getting bored. The sex is also good. What do I want a square dude for anyways? Not my style at all. And btw, I am going to school. Maybe not general ed college, but a school that will actually teach me something I can use to get a job. A good job, that pays money. I'd rather be a chef and making money all the time (no matter how bad the economy gets, folks still hafta eat) than a writer and starving to death my whole life.

Chicken and black bean enchiladas
Yield: 5 enchiladas
½ pound dry black beans
2 tsp onion powder
1 bay leaf
1 tbsp olive oil
½ large onion, diced
1 pound boneless skinless chicken breast, cut into strips
taco seasoning*
1 tomato, diced and seeded
1 jalapeno pepper, diced
2 large slices red bell pepper, diced
2 scallions, diced
4-5 cilantro leaves, coarsely chopped and divided
3 tbsp fresh lime juice, divided
1-3 drops Tabasco sauce
5 flat, round, whole-grain tortillas
3c freshly grated colby jack cheese
salt and black pepper to taste

*for taco seasoning, ½ packet of commercial seasoning can be used, or the following can be combined in a small bowl:

1 tbsp all-purpose flour
1 tsp kosher salt
1 tsp white sugar
½ tsp paprika
½ tsp onion powder
½ tsp cumin
½ tsp chili powder
½ tsp garlic powder
½ tsp oregano
¼ tsp parsley
crushed red pepper flakes (to taste)

1)Sort and soak the dry beans according to package directions (quick soak or overnight). Drain beans and refill pot with water, salt, onion powder, and bay leaf. Bring to a boil, then lower heat to medium and simmer until tender, about 1-2 hours. Drain beans and set aside, reserving about 3/4c of the cooking liquid.
2)Line a cookie sheet with foil and preheat oven to 350F.
3)Heat a sautoir with olive oil and saute the diced onion until translucent. Add chicken strips and saute until fully cooked, then set aside and allow to cool.
4)While chicken is cooling, combine tomato, jalapeno, red bell pepper, scallions, 2 cilantro leaves, 1 tsbp lime juice, Tabasco, and kosher salt (to taste) to make fresh salsa.
5)Shred chicken with fingers and return to sautoir, setting the heat to low.
6)Add taco seasoning and ¼c water to the chicken, stirring until liquid is mostly absorbed. Add cooked beans, fresh salsa, 2 tbsp lime juice, and enough of the reserved bean-cooking liquid to moisten mixture. Heat through, then remove from heat.
7)Lay a tortilla down on the prepared cookie sheet and spoon chicken-bean-salsa mixture into the center in a straight line. Roll up the tortilla into a tube and place on one side of cookie sheet. Repeat this process with the other 4 tortillas.
8)Using a pastry brush, lightly coat each enchilada with olive oil.
9)Top with shredded cheese and 2-3 cilantro leaves. Bake at 350F until cheese is melted and golden, serve immediately.