In this extended season of political vitriol, we Wisconsin residents have rallied behind single candidate for whom we can all vote every Monday night: Donald Driver.
Of course it’s just a television show and you can’t change the world with a quickstep, but Donald Driver’s run on ABC’s Dancing With The Stars has galvanized a wounded state.
Much like his fulltime employers (and may that continue to be so), the Green Bay Packers, Donald and his castmates on the sometimes silly show have provided a sweet distraction.
His sincere efforts and charm have taught a growing fan base that real men dance, and athletes work hard to display their seemingly effortless grace.
This week, Molly and I both used all five of our votes to help push Donald Driver into the finals.
We approached the results show the way we would a Packer game and prepared our tailgating food accordingly.
Sometimes, we amuse ourselves so bear with us and enjoy these recipes for Chicken Chimi Cha Chas with Mango Salsa (Go Donald) and Rumba nana sauce with vanilla ice cream (Go Donald).
Chicken Chimi Cha Chas
1 1/2 cups shredded chicken (Not going to lie, we used meat from a grocery store rotisserie chicken)
1 cup grated cheddar cheese
1/2 of a chopped tomato
1 small onion, chopped
1 large clove garlic, pressed
1 teaspoon oregano
1/2 teaspoon cumin
Six large tortilla shells
Olive Oil
Combine first seven ingredients and toss gently. Spoon evenly on to the center of each tortilla shell. Fold in the sides and roll up. Place seam side down on to a pan and brush with olive oil. Bake in a preheated 400º oven for about 25 minutes.
Sprinkle with extra grated cheese and serve with mango salsa.
Mango Salsa
1 ripe avocado
1 red onion
1 tomato
1 mango
1/4 cup fresh cilantro
2 cloves garlic
A pinch of salt
Chop first six ingredients and toss with the salt.
Rumba nana sauce
2 teaspoons of butter
1 peeled banana, sliced
2 teaspoons packed brown sugar
1 teaspoons dark rum
2 teaspoons water
pinch of cinnamon
pinch of nutmeg
Melt butter and then add bananas. Sprinkle in brown sugar and add rum. Cook until sugar melts and then add water, cinnamon and nutmeg. Cook another minute or so until sauce thickens and then spoon over ice cream.
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