Rose's Cooking Through Covid

So yesterday at one point the (client name redacted) CEO had a prep call with the Today Show and I knew I could step away for a few minutes. So I made the easiest go to, baked chicken breasts:  1/4 cup honey 1/4 cup dijon mustard a little less than 1/4 cup mayonnaise (I was like ??? but apparently it's a thing with honey mustard sauce) 1 tbsp apple cider vinegar dash of paprika whisk it all together Baste chicken breasts with the honey mustard sauce on both sides and marinate for a couple hours Bake at 375 for 45 minutes  I made some wild rice as a side, super easy!

So over the weekend (Client name redacted) got tweeted about by the President, and the (state name redacted) governor got in a public spat with the (agency name redacted) over (client name redacted)'s (solution redacted), so last night I was not cooking!  However, on Saturday I made something brand new, which I am dubbing "Bad@ss Enchiladas." Without further ado... Take 2-4 chicken breasts and put them in a slow cooker (grease the slow cooker with olive oil), season both sides with cumin, paprika, chili powder, and some garlic (I used minced fresh garlic but garlic powder would work too). Cook them on high for 6 hours, and when they're done, shred them with a big fork. When the chicken is close to done, dice 1 zucchini, 1/2 bell pepper, 1/4 onion and sautee in EVOO with those same spices mentioned above. When the veggies are softened, add a can of (rinsed/drained) black beans. Stir. At the same time, or thereabouts, make the enchilada sauce: 3