Chocolate Chip Cookies, Chicken Salad II, and Sonoran Style Favorite Enchilladas

Yesterday I had a picnic with a good friend I haven't seen in a couple of years. I made chicken salad sandwiches and chocolate chip cookies. There are two recipes for chicken salad in the cookbook. The one I made was just like a standart tuna salad recipe, except with chicken. It tasted really good, but like the deviled eggs, it was pretty watery because I used relish instead of actually dicing up a pickle.

I made a double batch of chocolate chip cookies because I had inteded to give some to my friend at the picnic. I'm not sure what happened, but somehow my cookie dough turned out very dry and crumbly. My only guess is that my brown sugar was getting old, so it was hard and stale. That's the only thing I can think of that may have caused the crumbly-ness. The cookies still taste pretty good, but they're crunchier than I would have liked. Adam says it's ok though because they're prefect for dipping in milk.

Tonight I made one of about 5 recipes for enchilladas that are in the cookbook. Sonoran style favorite enchilladas are beef enchilladas with a red sauce. I have been trying to get started on dinner as soon as I get home from work so we don't end up eating dinner at 9:00 like we have been. I had to pick up some things from the grocery store after work, so I didn't get home until after 6:00 and I forgot to pull out the ground beef to thaw, so dinner didn't get started until about 7:00. I didn't realize until I got started making the sauce that the recipe calls for tomato juice and not tomato sauce. Since I didn't have any tomato juice, I improvised with tomato sauce and water. I finally got the enchilladas in the oven around 8:15, they were done at 8:45, and we ate at, you guessed it, 9:00. Luckily, the enchilladas were very good and my lateness was forgiven.