Going Forward

I admit my last post was a bit depressing and melodramatic (which I excelled at by the way when I was drinking). I partially blame that on the post-surgery exhaustion I was experiencing, but in all truth, I was/am at a crossroads with this blog.

I wouldn’t necessarily say I’ve been obsessing over it (okay, maybe a little), but I’ve definitely been thinking and praying for guidance. I guess it comes down to this: my life is not very exciting (which I’m okay with) and, honestly, I get tired of talking about me all the time. Sure, there are things that continue to come up in my sobriety, but I feel like I’ve been putting myself in this little box – and now I’m outgrowing that box (which I think is a good thing).

So…long story short, I have some ideas of where I’d like to go. I’m not going to stop this blog because, in many ways, it’s become a part of me – like another appendage (kind of). No, as a matter of fact, I’m going to dive deeper. Not only do I want to share my story; I want to share others’ stories. And, not just those in recovery, but those who have been molded and shaped by their lived experiences.

We all have a story and I’m fascinated to learn how others have coped and overcame life’s unexpected circumstances. I’m still working on how all this is going to look, but I’m excited. And, in an effort to better promote my vision, I’ve created a Facebook page for my blog. Yes, I’ve taken the plunge, so if you’re interested in “liking” my page and following along you can find it at https://www.facebook.com/lifecorked. It’s a work in progress, like the rest of me.

Thanks for your support as I continue to map all this out! Grateful to be on this crazy ride together!

Oh, and by the way, on a totally different topic, it still baffles me that my most viewed post on a typical day is my healthy chicken enchilada recipe. And, then the second most viewed post is my “about” page because I’m sure people are thinking, “Why the heck is a recovering alcoholic writing about chicken enchiladas?” Well, leave it up to me to mix the two together! No one alcoholic is alike, right?!


“Easy Peasy” Chicken Enchiladas (As My Son Would Say!)

Chicken Enchilada Closeup

I truly do enjoy cooking, however, I have a few rules. 1) The recipe must be less than 10 steps, 2) It must include ingredients I can pronounce (most of the time!) and 3) It must taste good. Okay, so I’m sure everyone would agree with the third “rule,” but, still, it’s important!

With that being said, one of my favorite go-to “easy peasy” recipes is chicken enchiladas. The great thing about this recipe is you can modify it to your taste. Mild, spicy, onions, no onions – whatever! I’m going to show you how I make it, but remember, it’s not written in stone.

Here’s what you’ll need:

3 boneless, skinless chicken breasts, chopped

1 onion, diced

1 red bell pepper, diced

1 8 oz package shredded Mexican cheese

1 large can diced black olives

1 large can diced mild green chiles

1 large can mild green enchilada sauce (you could use red, but I like green)

1 package shredded lettuce or mixed greens

2 avocados, diced

2 cups cherry tomatoes, sliced

Light sour cream

6 soft taco size flour tortillas (you could use whole wheat too)

Spray cooking oil

Salt and pepper

13 x 9 baking pan

1) Pre-heat oven to 350.

2) Heat a pan over medium/high heat and spray with oil. Add chicken, bell pepper and onion. Sprinkle with salt and pepper. Cook until chicken is browned and no longer pink, stirring every few minutes. Set aside.

Enchilada Cooking

3) Set aside 1/2 cup of shredded cheese to top enchiladas.

4) Spray baking pan. Fill each tortilla with chicken mixture, olives, green chiles and shredded cheese. Make sure you have enough to divide among all six tortillas. After you fill each tortilla, roll it and place it seam side down in the baking dish.

5) Poor enchilada sauce over the tortillas. Top with remaining shredded cheese. Cover with tin foil and bake for 30 min.

Enchilada Pan

6) Serve each enchilada topped with lettuce, tomatoes, avocado and sour cream. I like to add a little hot sauce too!

Serves 4-6 people

Prep time: 30 minutes