Administrativia

1 lb cooked white meat chicken (16 oz can) 1 cup cooked white or brown rice 1 egg, beaten 1 ear fresh corn (or 1 cup frozen kernel corn) 1 cup black beans, cooked & rinsed 1 cup shredded monterrey jack or pepper jack cheese 1/2 cup chopped onion 1/4 cup chopped red bell pepper 1 poblano pepper, chopped 1 clove garlic, minced 1/4 cup fresh cilantro 1 tablespoon taco seasoning 1/2 tablespoon tomato powder 1 tablespoon olive oil 2 cups crushed kettle-cooked jalepeno potato chips 2 tablespoons melted butter Cut corn kernels from the cob. In a skillet, heat olive oil. Add onions, garlic, bell & poblano pepper. Stir in black beans and corn. Heat through until onions are translucent. Remove from heat and set aside. In a food processor, add cheese, egg, cilantro, chicken, rice, taco seasoning & tomato powder. Lightly pulse to shred the chicken and mix other ingredients. Transfer chicken mixture to a large mixing bowl. Fold in vegetable mixture. Mix well. Sha

For the salad: 3 cups fresh baby spinach 4 cups strawberrys, sliced 1/4 cup toasted almond slivers For the dressing: 1/3 cup white vinegar 3/4 cups sugar 1 teaspoon salt 1 teaspoon dry mustard 1/2 small onion 1 cup vegetable oil 1 1/2 tablespoons poppy seeds In a food processor, combine vinegar, sugar, salt, mustard and onion. After the ingredients are well blended, slowly add in oil. Add poppy seeds and mix well. Toss the spinach and dressing in a chilled salad bowl.  Add strawberrys and toss lightly.  Top with almond slivers and serve.

After a while, isn't it just cruel exploitation to keep putting her in front of the camera? (Guess it will be a while before I post a pancake recipe.)