When I was writing about the twins looking up cuss words in the dictionary I mentioned that I was making Chipotle Chicken on Corn Cakes for dinner and everyone freaked out. I had NO IDEA everyone would salivate at the mention of our dinner and then send emails pleading for the recipe.
It’s ironic that I saw the recipe at all, as it came from the May issue of Real Simple. I detest that magazine, because I think I think it’s mis-named. There’s no way an outdoor party is going to be “real simple,” for example, unless it’s at someone else’s house and I am a guest.
Anyway, I was at the doctor’s office and there was nothing else to read, not even a Car and Driver, and so I thumbed through this magazine and stole the luscious recipe I’m about to share. It’s easy, light and unique. Without further ado, I present:
The recipe speaks for itself, but you could throw in a can of drained diced tomatoes during the winter instead of using Romas. The chipotles (in a Vienna Sausage-shaped can near the taco kits at the grocery) can be hot, so I just add a little of the sauce, not the pepper itself. And I’m trying to fatten up some boys, so we use regular ricotta. You could make the chicken mixture one day and refrigerate it, then let it come to room temperature while you whip up the corn cakes.
Whatever you do, if you have boys, put the dollop of sour cream on the side, not on the top. Otherwise it will resemble a breast (only in the sense that the meal is round and has a dot in the center, but close enough) and the level of your dinner conversation will rapidly decline.