Well, I am better today, a bit. It's still raining like crazy, tho I think it's supposed to stop by the end of the day, it's still pretty dark and dreary.

I was feeling so bad yesterday that I slept it away. Seldom does that opportunity afford itself, but sometimes it just has to be done.

Not surprisingly tho, I had a tough time getting to sleep last night. And as the prednisone filled my mind with food, I kept obsessing on my favorite fare.

I must have some depletion, because I constantly crave three things(with or without the prednisone), protein(in the form of chicken or peanut butter), cheese and salsa. Oh yes. So because it was parading through my mind last night, keeping me awake and making my mouth water, I'll share with you one(two) of my favorite recipes, thought up by moi.

Quesadeas:

boneless/skinless chicken cubed, about a breast per person.
sautee the chicken over medium high heat, cooking through, until the chicken starts to brown and lightly crust on the outside.

Add a half or 2/3 cup of your favorite salsa. Continue to cook, stirring occassionally, until the salsa begins to coat and almost carmelize on the chicken.

Now I have this nifty little gadget, hand crank, that shreds my chicken for me. Well, it takes a lot of work and I've used the thing so much that it's cracking and hard to use, so now it takes both me and my son to use it, but needless to say, shred the chicken if possible.

Heat the oven to 425 or 450. On a flour tortilla spread about 1-2 tablespoons of salsa. Add a layer of cheese(I use the prepackaged Mexican cheese that has several different kinds of cheese in it). Add a layer of chicken, a little over a hand full...lol...next you can add whatever toppings you like, peppers, onions, mushrooms, whatever. Then top that with cheese, and spread another 1-2 tablespoons of salsa on the top tortilla and place it salsa side down on top. Cook in the oven for about 3-5 mins, until the cheese starts to melt and the top tortilla begins to brown. I usually smoosh it down with a metal spatula to keep the top tortilla from curling up. Top off with salsa, sour cream and guacamole. Viola!

Southwestern Chicken Salad:

Cook the chicken the same way as for quesadeas, including salsa. And shred. Sometimes I have chicken left over from my quesadeas and this is what I do with it.

Mix in about 1-2 tablespoons of spicy brown mustard...depending on the spice you want. Add about the same amount(maybe a little less) of mayo. Add black pepper, onions, eggs, and celery if you like. There you go, a nice tasty chicken salad...and easy.

Guacamole:

Two avocadoes, mushed in a bowl.
A teaspoon of salt.
A teaspoon of black pepper.
A pinch or two of red pepper flakes.
One clove of garlic, minced.
two-three tablespoons of diced onion(green is good, but white or yellow works or mix them up).
Two-three tablespoons of diced tomato.
One tablespoon of lime juice.
One or two dashes of hot sauce.

Mix in a bowl, and refrigerate thirty minutes before serving.

There ya go...a few of my favorite recipes. Hope you enjoy them.

Now dammit, I'm hungry. Off to find some food.