New beginnings, new resolutions, and a new priority.
Resolution #1: I’m going to stick to a diet. Let me explain. I have never had to go on a diet in my life. I have weighed between ninety-eight and one hundred and ten pounds my whole life. The problem I’ve always had was being underweight. Once, I had to drive to Dallas to get a pair of jeans I wanted in a size two. Two, that’s size 2.
Now, I am twenty pounds overweight, and I’m dropping the pounds one at a time. It’s hard. I can sympathize with those who deal with being overweight.
Resolution #2: I’m not going to publish anymore books. The reason for that is cost. For an author, unless they have a publisher, will spend anywhere from $500.00 to 5,000.00 plus just to publisher the words they have spent weeks, months, or years to write. That includes, but not limited to, beta readers (some charge), editors, proofreaders, a line editor, a book cover designer, printed book markers, and other advertising material. That does not include advertising, which can exceed way more than any of the above. Bottom line, it is costing me more to put out a book than I’m making on sales. That could be because the market is flooded with indie authors or my stories are not as good as some of the other authors.
Being an author is hard work. Your hourly pay is pennies a day. You still have a job, children, a husband, a house to take care of, and errands to run. You live a solitary life glued to a computer, your eyes start fading, you never get enough exercise, family is neglected, etc. I want more out of my retirement than the above.
The funny part about my news – my hubby said, “you need to continue writing, we need the tax deduction.”
Now, for my final announcement. January 17th is my birthday. For my special day, I will be giving away a complete set of one of my series. Be it an eBook or signed copies of the books. All you need to do is tell me the name of the 4th book I wrote. Leave your answer in the comments here on my web page. You can access the comments at the beginning of this newsletter. The contest will end January 20th, 2019, and the winner will be announced Monday January 21st, 2019.
Now for this month’s recipe. Another Ree Drummond recipe. Love that woman.
White Chicken Enchiladas
Total Time: 1 hr 40 min
Yield: 8 servings
4 boneless, skinless chicken breast fillets
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 green bell peppers
2 red bell peppers
2 yellow bell peppers
2 or 3 hot chilies, such as Serrano, jalapenos or the like
1 large onion, diced
1 jalapeno, seeded and finely diced
1 tablespoon vegetable oil
3 cups low-sodium chicken broth, plus more as needed
1 1/2 cups heavy cream
1 teaspoon paprika
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
3 1/2 cups grated Monterrey jack cheese
1 cup sour cream, plus more for serving
16 small corn or flour tortillas
1 cup store-bought salsa
1/4 cup fresh cilantro leaves
1. Preheat the oven to 400 degrees F.
2. Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Put on a baking sheet and bake until just cooked through, about 15 minutes. Let cool slightly, then shred the meat with 2 forks.
3. Roast the bell peppers and chilies directly on a gas burner (or directly under the broiler) until the skin is mostly black. Throw the peppers and chilies into a plastic storage bag and seal it. Let them steam inside the bag for 30 minutes or so. Core and seed, then scrape off the black skin. Chop and set aside.
4. In a large skillet over medium heat, sauté the chopped onions and jalapeno in the vegetable oil until the onions are translucent, 2 to 3 minutes. Throw in the shredded chicken, then stir in 1 cup of the chicken broth and 1 cup of the heavy cream. Add 1/2 teaspoon of the paprika and some salt and pepper, then add half of the chopped roasted peppers and chilies. Stir the mixture around and let it cook for a couple of minutes, then set it aside.
5. In a separate skillet over medium-high heat, melt the butter. Sprinkle in the flour and whisk it together to combine. Cook, whisking constantly, for 1 minute. Then pour in the remaining 2 cups chicken broth, stirring constantly. Cook, stirring, until the mixture is smooth, 1 to 2 minutes. Then add the remaining 1/2 cup heavy cream, the remaining 1/2 teaspoon paprika and 1 1/2 cups of the grated cheese. Finally, stir in the sour cream and the rest of the chopped roasted peppers and chilies. If the sauce needs a little thinning, splash in as much broth as you need. Give the sauce a taste and add salt if it needs it (with all the cheese, it shouldn't need much).
6. Preheat the oven to 350 degrees F.
7. Wrap the tortillas in paper towels and microwave until very soft and pliable, about a minute.
8. Place a small amount of the chicken mixture and about a tablespoon of the grated cheese down the center of each tortilla. Fold over the edges and arrange them seam-side down in a 9-by-13-inch baking dish. Pour the sauce over the top. Sprinkle the top with the remaining 1 cup grated cheese and bake until bubbly, 20 to 25 minutes.
9. Serve with a dollop of sour cream and salsa on top and a sprinkle of cilantro leaves.