Margaret Button | Kitchen Comfort: Leafing through magazine stacks
I love getting magazines in the mail. I've had a subscription to Good Housekeeping since I was in college and added the Food Network magazine when it was launched in 2009. Last year, in a moment of weakness — and extremely low subscription rates — I signed up for Redbook and Family Circle.
The problem is, I never have time to read them. To that end, I have stacks of magazines around the house. There's a stack on each of the end tables in the living room, one on the kitchen counter near my desk and another on the buffet in the dining room. At any given time, there even may be a few on the dining room table, where they land after I collect them from the mailbox.
A few weeks ago, I told myself — I don't do New Year resolutions — I would start reading them, pass them on to my friend, Pat, and get rid of some of the clutter in the house. I'm proud to announce I've passed on all the Good Housekeeping magazines from 2012 and I'm most of the way through 2013.
One of the magazines offered a reader's helpful hint for decluttering her life: She devotes an hour a week doing a task she's been putting off. It sounded like a great idea and I made a list of 25 things I could do — shred old bills and receipts; clean out various and assorted closets, cabinets and drawers; organize my desk; corral my recipes all in one place you get the idea. That was four weeks ago and I have yet to do any of them.
I also read an excerpt from Jim Lehrer's book, "Top Down: A Novel of the Kennedy Assassination," which I ran out to buy and is now on top of the kitchen magazine stack. The good news is that because the Lehrer book is 2½ years old, it was on the discount shelf and cost me a quarter of what it would have if I had read the magazine in a timely manner.
One of the recipes I cut out and tried this weekend was for a Fiesta Nacho Casserole. I didn't have rotisserie chicken, so I used some pre-cooked chicken strips I had in the freezer and the whole-grain tortilla chips I had on hand weren't baked, but the regular higher calorie and fat kind.
Fiesta Nacho Casserole
4 main-dish servings
3 cups shredded rotisserie chicken-breast
2 large tomatoes, chopped
1 cup shredded carrots
1 cup corn kernels
½ cup salsa verde
2 cloves garlic, crushed with press
1 teaspoon chili powder
3 ounces baked whole-grain tortilla chips (about 28)
½ cup crumbled feta cheese
Hot pepper sauce
Preheat oven to 400 degrees. Spray a 2-quart baking dish with cooking spray.
In large bowl, combine chicken, tomatoes, carrots, corn, salsa verde, garlic and chili powder.
In baking dish, arrange one-third of chips; top with half of the chicken mixture, then half of the feta; repeat layering. Arrange remaining chips on top.
Bake 20 minutes or until hot. Top with cilantro. Serve with hot pepper sauce.
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