Non-significant goings on

We are (still) in the midst of redoing our kitchen. Next up is new flooring. Which of these is the least chintzy looking vinyl tile?

Have I mentioned I'm cheap thrifty?

Speaking of thrifty, I bought Mac a new-with-tags-but-how-old-is-this-turtleneck from the thrift store the other week. It has a hockey print on it. 

How adorably 80s is this look??

In better news, I made a really reeeeeally REALLY good meal this week. Don't want to overhype it, buuuuuut it's the best thing I've made. Ever. EVERRRRR. 

Have I mentioned I'm pregnant?

If I called this a one-pot dinner (why did the font change?), I’d be lying ever so slightly (I can't figure it out). Sorry, ya need a pot and a bowl. Does it help that this is still minimal prep and cleanup? And it comes together in under 30 minutes? Yes? Ok cool.

Chicken & Poblano Hotdish

-3 poblano peppers, roasted, peeled, and seeded, and diced

-1 teaspoon olive oil (or a sliver of unsalted butter)

-1 medium yellow onion, diced

-1 fresh clove garlic, minced, or ½ teaspoon jarred minced garlic

-2 Tbsp unsalted butter

-2 Tbsp all purpose flour

-1 1/2 cups skim or 1% milk

-Salt and pepper to taste

-4 oz shredded Monterey Jack cheese

-2 cups cooked diced chicken (I just used a rotisserie chicken)

-1 package Jiffy brand cornbread mix

-1 egg

-1 cup cream style corn

Quick tutorial on how to easily roast & peel poblanos: Heat oven to broil on high. Arrange poblanos on a baking sheet. Roast for ~30 seconds, or until tops get bubbled and browned. Rotate poblanos until all sides are bubbled and browned. Turn oven down to 375 degrees and remove poblanos, immediately placing them in a paper bag. Fold top to seal in steam. The steam will help the skins peel off nicely. After ~10 minutes, or when cool enough to handle, remove super thin outer skin, remove inside seeds, and dice- set aside.

In a Dutch oven over medium heat, add oil or sliver of butter. Add onions and saute until lightly browned and tender. Add 2 Tbsp butter. When melted, whisk in flour for a minute. A chunky paste will form (mmmMMM). Whisk in milk and continue cooking over medium heat. Mixture will start to thicken up. Add a pinch of salt and pepper, followed by shredded cheese, diced poblanos, and lastly, chicken. Cover and turn heat to low.

If you’ve had time to sneak this in while the onions were sauteeing, cool, but if not, it’ll only take a minute. In a medium mixing bowl, combine cornbread mix, egg, and creamed corn. Spread over chicken and poblano mixture. Bake uncovered for ~20 minutes, or until cornbread is golden brown. Insert knife to ensure cornbread is fully cooked.

Makes 5 servings.