Cream balances heat in chicken dish with green chile peppers

I am a rule follower, according to a personality test I took a few years ago, disinclined to break tradition.

Obviously the test didn’t dive deep into my cooking philosophy.

Adapting recipes has become second nature to me after years of cooking.

It’s not necessarily that the original ingredients and directions are wrong. They’re just wrong for me: my tastes, my ingredients, my simplistic cooking style or my penchant for little clean-up afterward.

More:10 easy ways to use freshly roasted Hatch green chile peppers

My kitchen sometimes is more like an experimental lab than a smooth-running production plant.

I showcase my successes in this column, rarely the mishaps. But, even the disasters guide my forward progress as I read recipes.

“Don’t try that one; it won’t taste good,” I hear in my head.

Other times the voice says, “This dish is tempting, but has too many steps. There’ll be a lot of dishes afterward. Can I make it simpler?”

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