Bike wheels have been spinning down the street all afternoon. The breeze carries the reminder that the swing chains at the neighborhood playground need oiled, and the older children have rushed through their homework to swap pencils with well-worn baseball mitts. This is the kind of day that makes grown men tap their feet under their desks, antsy for five o' clock to show its face. It's a day for doing just about anything, but spending a lot of time in the kitchen.
So at five o' clock, as my guy put his antsy foot to the pedal and steered the car this way, I pulled out just six ingredients (including the olive oil for the pan) and grabbed Robin Miller's recipe for Chicken and Pepper Jack Taquitos. This recipe is quick, taking just minutes to saute the ingredients and wrap them in tidy corn tortilla packages before popping them in the oven where they come out a little golden, a little crispy, and doused in melted cheese.
I love the bright red of the roasted red peppers and how spiking the skillet with one measly teaspoon of liquid smoke makes the entire kitchen smell woodsy, as if I took the time to fire up the grill and wait for the coals to gray. Most of all, I love that this recipe frees up our evening for all those other things May days were meant for, but still lets me get a little something home-cooked on the table.
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