We don't watch sports. In fact, the only time we know which sports season it is happens when our friend, Steve, changes his phone availability from baseball to football season.

“Hey, I was working on our project, and I have a question about that thing I'm writing for you.”

“Nope, I can't talk now. The Lions are on.”

“Oh, is it that season already?”

So, considering our lack of attentiveness to the wide world of sports, it's kind of amazing that we've recently become insanely obsessed with the show Friday Night Lights. The show is about a small town high school football team in Texas and we watch at least a couple of episodes on Netflix every night.

And when I say we're “obsessed,” it's not a joke. I went from knowing next to nothing about football two weeks ago, to screaming, “You've GOT no ground game!” during a recent episode.

So, when Superbowl Sunday rolled around we couldn’t have cared less. However, our fictional Coach Taylor and the Panthers had a big game, so I made us game food for dinner.

And it was awesome. The Panthers won the championship and we ate these crunchy and spicy chicken wraps in between cheers. We hope you Super Bowl fans enjoyed your game too.

Apparently we were very good this year, because Keith the Elf* and Santa left us a beautiful food processor, bunches of new dishes, a ton of dried chilies and grapefruit spoons!

But this post is about the dried chipotle and adobo chilies, because they have been the base for my newest favorite meal. How favorite, you might ask? I've made it 4 out of the last 6 nights.

It's that good.

And the grilled chicken in a chipotle and ancho chili marinade only takes about 3 minutes of hands-on time. Then it's off to the fridge for a half an hour. And then it just takes a few minutes on the grill for the chili marinade to caramelize the chicken. To round out the meal I just marinate some red peppers and cherry tomatoes in olive oil, sea salt and black pepper and then I grill those too. Bonus: a spicy and citrusy kiwi salsa to serve on the chicken.

This meal couldn't be easier, healthier or simpler to make. And it's also colorful, which we desperately need in January.

We are flush with vegetables and gourds from our winter CSA. And one of my favorite things in the world was prevalent this week – tomatillos. So, I whipped us up a batch of tomatillo salsa, and that was dinner one night with nachos.

Then when the winter turned colder almost immediately (Hey, Hurricane Sandy, hey!) and we still - thankfully - had power, I realized that what we needed to fight the chill was a big batch of green chicken chili. And because I already had the fresh salsa on hand, I knew that I could have dinner on the table in less than an hour.

(Nobody was sitting, everyone wanted to stand in line for an autograph!)

There are a lot of food “personalities” that we love, but only one has ever gotten us out of the apartment (and kitchen) to drive the length of the state on a rainy day.

And that's Lynne Rossetto Kasper of the Splendid Table. It takes a lot to inspire this kind of dedication in us.

I love the Splendid Table podcasts and have all of the shows from the last six years on a hard drive. Why? Because Kasper is the perfect combination of the women in my family, Julia Child (but with a more soothing voice) and a cool broad who you met in a pub and develop a friendship with over a couple of glasses of wine. She's just awesome.

So, when I heard on VPR that Lynne Rossetto Kasper was going to be at their party to celebrate food and their new station opening up in Brattleboro, my husband, Jedd, and I promptly decided to go.