After two years of talking, planning and forming ideas with a crew of really talented athletic trainers our first independent (i.e. we are the publishers, we produced everything) app for ATCs, Athletic Trainer Plus, comes out tomorrow. The link to the iTunes store goes live at midnight on January 29th.
Seriously. I helped build this from the ground up. Not as a freelancer but as the publisher working with top athletic trainers.
This one focuses on balance, stability and core. It works both as a student study tool and a clinical patient education tool. We have a whole line that we will be producing. The next one is AT+ Strength. If you are, know or love an athletic trainer, check out the app.
It’s on sale for $7.99 for the first three days! If you’ve ever worked in any healthcare position you know that an expert-written product filled with around 200 videos for that price is a steal.
So remember, midnight tonight (January 29th), we go live in the store for 50% off the usual price. Check it out.
Current occupation: Pretending I’m as hip as listening to TBK’s makes me feel.
Yesterday on The Twitter I shared that while filling out a job application I added that “I make a mean enchilada casserole”. In all honesty it was not technically a job application, it was for a volunteer position for the Dallas International Film Festival (FUN!), but I digress.
In response, my friend Tim Wheaton* found himself surprised, as a hetero and westernized male, to want a casserole recipe. As a people pleasing westernized female, I promised to post it. And so I shall.
Before we start, I word on ingredients and the origins of this recipe:
While I may be living in Dallas now, I spent all the years that counted in The Land of Enchantment (New Mexico). What that boils down to is loathing all things ‘Tex-Mex’ and craving all things chile. The one thing that sets New Mexican food apart from other types of mexican foods is our red and particularly green chile that is grown in NM. Hatch green chile. Hatch is not a brand name it is a place. I could go on and on about green chile and all of its uses, sauces, reincarnations, history, how much I love it but I will save that for another day. I will say this though: This recipe calls for green chile and while most American supermarkets carry canned green chiles I do not endorse using those. EVER. I know that many people do but that is what makes their casseroles just okay and my casserole awesome. If you want to get the good stuff, you can buy Hatch green chile online. You can also find frozen Bueno (this is a brand) green chile at specialty stores (depending on where you live). As for the origins of this recipe, I have no idea where I got it. I have spoken with several people over the years that have very similar recipes and have also seen it in cookbooks and online so I guess they just teach it to us in elementary school. I am in no way taking credit for this recipe.
Preheat oven to 350 degrees.
-1/4 c. milk (can be omitted if you do not use dairy or whatever)
-2 cans mushroom soup
-3 c. shredded or cubed cooked chicken (I usually just cut up a rotisserie chicken)
-1 tsp garlic salt
-1 small chopped white onion
-1/2 c. chopped green chile
Combine the first seven ingredients, then layer in 9x13 baking dish. If you put just a little bit of mushroom soup on the bottom of the baking dish and then the first layer of corn tortillas it will soften them a little bit. Then put all of your mixture and top with another layer of corn tortillas. Top that with a layer of shredded cheese. Cover dish with foil and bake for 35-45 minutes, until cheese is melty.
They are good just how they are but if you want to be super awesome and NM authentic, serve with a fried egg, shredded lettuce and diced onion on top.
To follow me on The Twitter mash……here.
*While Tim takes loads of beautful shots, his blog will be of special interest to the DMB fan.