Chicken Dinner

Tonight I am making Sandy's Mexican Chicken and Cauliflower Rice dinner.

http://www.sandyskitchenadventures.com/2013/02/mexican-chicken-and-cauliflower-rice.html

For those of you who know me, I have a nearly phobic terror of raw meat. I feel like a serious hypocrite, so I try not to complain, cause I LOVE to eat meat... But I HATE touching it raw, or thinking of meat juice touching ANYTHING AT ALL; from my shopping cart, to my fridge, counter, cold pans.

My mom has a very vivid ( and she says hilarious) memory of me "helping" with a particularly hectic thanksgiving by washing the raw turkey. She came walking into the kitchen and I'm leaning over the turkey in the sink, washing it with a sponge, and sobbing. I also remember that day, I have NO memory of humor in the situation. I digress...

So aaaaany way, as you can see this meal is Chicken, that means raw meat. I have found that if I buy thin cut chicken breast it generally has less of what I have termed "Ickity-bits" gristle, fat, veins, connective tissue, basically anything thats not nice soft meat.

Today was NOT one of those days.

I opened the chicken up to weigh, and see kind of some dark likes, looking closer I see its BIG veins. CRY! I get queazy when I see these. It makes the meat into an "animal" not an as easy as my, "comes in a package not from a farm" sealed package. Well poop. I normally would just cut that piece of chicken off and either cook it for the dog, or (don't judge me) through it away. The problem with that is that this pack of chicken was used for two nights dinners and weighed to perfection. So I have had to get brave, very brave and pick out (EEEWWWWW!!!!) the blood in the veins.

I must have washed my hands eight times while getting the meat ready for the marinade, which is the first step in the recipe. After much "eww"-ing and  "ick"- ing I finally got it into the bag to marinade. Phewww!

Ill let you know what happens in 4 hours when I cook.