Loving the new iPad

A little over a week ago I stood in a long line at the Apple Store in Sacramento waiting for them to open just so I could acquire the new iPad the day it launched. I bought the original one when it first came out two years ago but had selected the WiFi model rather than the 3G which turned out to be a bit of an inconvenience at times. Whenever I didn't have a wireless connection available I would grab my Sprint mobile hotspot and carry it along with my iPad. It certainly worked but was definitely not something I enjoyed doing.

So this time I decided to splurge and go with the 64GB Verizon 4G LTE model. I went with the Verizon model rather than the AT&T model since Verizon has 4G LTE service in Sacramento where I am currently working and AT&T does not. Also, Verizon enables me to connect up to five devices using a personal hotspot connection. I love it! My iPad has download speeds averaging 18MB which is lightning fast. With the hotspot, my MacBook Pro can share the connection and I no longer need the Sprint mobile hotspot and AT&T USB wireless devices I was using which were costing more than $100 a month.

I'm also extremely impressed with the high resolution screen on the iPad and its thin and lightweight form. Overall, I feel it was an excellent decision to go with this model.

Black Bean Chicken Enchiladas

For anyone who wants an awesome Mexican dish, I discovered this recipe many years ago that I have since memorized and has become my favorite things to make when inviting friends over for dinner. The ingredients are:

3 to 4 boneless skinless chicken breasts
1 can of black beans
2 cans of Medium hot enchilada sauce
2 cups of shredded Mexican style 4 blend cheese
1/3 cup of chopped green onions
1/3 cup of chopped cilantro
1 pack of soft taco tortillas

Cook the chicken by boiling, grilling, or baking. Chop into chunks or shred in a food processor. Combine chicken, black beans, cilantro, and green onions together. Add salt and pepper to taste. Preheat oven at 425 degrees. Coat the bottom of a 9" x 13" casserole dish with enchilada sauce. Place a 1/3 cup of mixture on tortilla and roll it together. Place rolled tortillas into casserole dish side by side. Pour enchilada sauce over until tortillas are fully coated. Sprinkle shredded cheese over entire dish. Cover with aluminum foil. Bake for 15 minutes. Remove foil. Bake for additional 10 minutes. Remove from oven and serve with sour cream, guacamole, jalapeño peppers, and black olives as toppings.

I also like to serve this dish with refried beans and Mexican rice.

Enjoy!