One of the first things I did when booting up Al Dente back in 2011 was to see how WordPress organized its food sites. After all, what is the point of writing a blog if no one reads it? (Answer: I don’t know either, but I’m still doing it. Rimshot.) During this research, I ran across Foodpress and its editor Jane Maynard. I figured that, hey, she started off as a humble food blogger with champagne dreams so why not emulate her.
Jane has about 2 million projects including her blog This Week For Dinner, her journal of feeding a busy family of five. She has built a community of dedicated readers that each week post their dinner menus and share recipes. Cool idea, really. I was a loyal TWFD reader for a very long time, but life tends to get in the way of my blog reading. I only make it by once or twice a month to catch up and I rarely post my menus anymore. Such is life I suppose.
She has some pretty cool recipes that I’ve featured here before so be sure to check them out, as well as TWFD. When she does get time to post a recipe, it’s usually one that is both good and easy to prep.
WHAT WORKED: Oh yeah, so it was Cinco de Mayo. I’ve never been sure if this was a real holiday or a Corona beer promotion. Turns out it’s a little of both. This might not be the most authentic chicken preparation, but it’s better than whatever comes out of an Old El Paso box.
WHAT DIDN’T: I have been meaning to make this for the past two weeks but kept forgetting to buy tortillas. I’m an idiot when it comes down to it.
EASE OF PREPARATION: Pretty easy.
BEST FOR: A weeknight dinner.
SERVE WITH: Sour cream, shredded cheese, cilantro leaves and prepared black beans.