Rain, Rain, Go Away!

Why does it rain so much here in January? It seems that it either looks like it is about to rain, or rains everyday. I sometimes try to imagine I am actually living in London or Seattle or somewhere it is supposed to rain this much. The after-holiday slump has definitely sauntered in, without another vacation in sight. Maybe I will use this time to get super organized, hibernate until the sun comes out again. 

In the meantime, I am going to use my new all-clad slow cooker to whip up some tasty treats. I am not really sure how I survived without this thing before! Throw some ingredients in the pot before work, set on slow and low, and BAM! a delicious dinner waiting when you walk in the door. I am going to try this chicken enchilada recipe tomorrow: 

Enchilada casserole:

3 tbsp diced green chiles

1/2 cup salsa

1/4 cup chopped green onions

1/4 cup fresh cilantro

1 can black beans, rinsed

1 can corn with green and red peppers, drained

1 can enchilada sauce

1/2 cup egg substitute

1 package corn muffin mix

2 tbsp chopped bottled roasted red peppers

1 1/2 cups shredded Mexican blend cheese

6 tbsp sour cream

Preparation: 

1. Place 2 tbsp green chiles and next 6 ingredients in a slow cooker, cover with lid, cook on low heat for 4 hours

2. Combine remaining 1 tbsp green chiles, egg, muffin mix, and bell peppers in a bowl. Spoon batter evenly over bean mixture in slow cooker and cook 1 hour or until corn bread is done

3. Sprinkle cheese over corn bread. Cover and cook until cheese melts. Top each serving with sour cream and cilantro. 

Now I am going to have some hot tea and crumpets.