I think we have established I’m a soccer lover. On top of the constant movement and relatively short games that appeal to my ADD, the players themselves appeal to my eyes. Some like football players (Ahem Kelly 🙂 ) and others lean towards baseball. I’m in the soccer camp. What can I say? Soccer guys are nice! Luckily for me, my husband is one! (doing the happy dance 🙂 ) A former soccer player and a current extremely handsome HOT man!
As we were watching the Brazil/Ivory Coast game this past Sunday at my in-laws house, my mother-in-law, sister-in-law, and I discussed the attractivesness of futbol players. Jensen’s mom made note of the fact that one of the guys from Brazil was quite good looking and I mentioned that Becks is on my Top 5 list.
I also (slightly embarrased) revealed that I DVRed the first Portugal game just so I could watch Christiano Ronaldo play because people had told me how nice on the eyes he is. Ok, not just so I could watch him. Again, I do actually like soccer, but it didn’t hurt.
My mother-in-law then revealed a nice little fact of her own. Her family (who have very distinct dominant features of dark eyes, dark hair, and though not technically dark but easily tanned and far from pale skin) have Portuguese heritage. YES! My husband has all those features and people have always asked me where he or his family is from. I always say the US 🙂 and his mom said she’s always been asked, too, but never really knew. She just recently found out her maiden name is Portuguese.
In honor of my new found Portugues-by-marriage status, I thought I might make a Portuguese inspired dish for dinner lastnight. For some reason thinking that would be similar in flavor to a Spanish or Latin dish, I researched it a bit with the taste for something spicy already on the tongue. Nope. Their cooking is more similar to Mediterranean. Ok, well, I really want to make Black Bean and Chicken Chilaquiles, so I decied to leave the heritage celebration for another day. Mediterranean cooking (fish, olive oil, wine) is common around here, so it is bound to pop up naturally soon. I think I’ve made a pretty good show of my support by just writing this particular post 🙂
Yield: 6 servings
- Cooking spray
- 1 cup thinly sliced onion
- 5 garlic cloves, minced
- 2 cups shredded cooked chicken breast
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup fat-free, less-sodium chicken broth
- 1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
- 15 (6-inch) corn tortillas, cut into 1-inch strips
- 1 cup shredded queso blanco (about 4 ounces)
Preheat oven to 450°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted. – Julianna Grimes Bottcher, Cooking Light, NOVEMBER 2006