the same, so I made sure it said "Chipotle" on the label before buying. I don't even know what brand it was, but it's good. Along with the salad, I had planned to prep (in smaller mason jars) omelets (which I will still do, perhaps next week). But in excitement of the salad making, I used all the peppers and onions before realizing I needed some for the omelet jars as well. Oops.
I could not find Jicama at the store (Mexican potatoes) so I used some of the red potatoes I bought for the dinner prep (see below). I don't think it's a bad combination, the potatoes actually have a good texture along with the peppers and salad mix (I got 50/50 mix instead of just spinach). We will see how the jars are on Friday after sitting in the fridge for three days.
I'll make this again next time I have people over and we need salad.
My pan was a little too small, but I think it worked out just fine. I was a little wary of pouring maple syrup over top (and I had a hard time deciding which type of maple syrup to buy seeing as almost all the choices didn't actually say "Maple"). I think the sweetness along with the garlic will have a perfect combination and lead to something I don't normally eat. Which is one of the big reasons I'm doing this cooking challenge in the first place.
These recipe are paired with Mother!
Dinner & a Movie
Bringing you food and drinks so that you can make movie night that much more delicious.
"Food is essential for life; therefore make it good"
Shannon does it Julie & Julia style as she cooks through a cookbook and shares thoughts and recipes along the way.