Today is National Curry Chicken Day and (oh yeah!) National Glazed Donut Day. So what do Beefy Enchilada Cups have to do with either of these National Days? Absolutely nothing. Not even in my wandering mind.Continue reading “Beefy Enchilada Cups”
Some things are just so ingrained in American Cooking that we take them for granted, not realizing the rest of the world might not have the same convenience of commercially marketed short cuts. Rarely do we bake a cake from scratch, although the boxed variety often needs a helping hand. Pie crusts and Dinner Rolls can come in a box, from the freezer or even in a tube. Wow!Continue reading “Spicy Crescent Enchiladas”
Happy Friday! For some of us, that means something – like the end of another grueling work-week. For others, Friday is just another in a long line of endless days. In our house, it means a meatless meal.
It’s that day again, National Colorado Day. Comes around every year on April 12. This year it just happens to take a back seat to Easter. Still, I did not want to overlook the 38th state of the Union.
Can we talk Instant Pots for just a moment? Do you have one? I put off jumping on the Instant Pot bandwagon for a very long time. I told myself it was trending – like Microwaves. Do you remember when people cooked entire meals in their microwave? Crazy, but that’s just my opinion.
If it’s Tuesday, it must be Taco Day, or in our house Tijuana Tuesday. My guys love anything Mexican. So on Tuesdays, anything Mexican goes. And you can’t beat these spicy Enchiladas for an easy weeknight meal.
What are your Day After Thanksgiving traditions? When we traveled for Thanksgiving, it was spending time with family. Now that travel doesn’t involve nearly the distance it once did, we Deck The Halls.
As I pulled the Crescent Chicken Enchiladas from the oven and called my guys to the table, Hubby gave me a strange look. He had seen the menu for the week posted on the refrigerator as it always is. He knew we were having Chicken Enchiladas. He forgot about the “crescent” part of the description. I’ve got to tell you, as I made and baked the enchiladas, I had my doubts too. It was strangely out of the ordinary even for me. They were really long, one enchilada cut in half was more than you needed for a serving. As Hubby noted, they were different. Guess what? Different was down right delicious!
Hubby’s all-time favorite Mexican meal has to be Tampiqueña, or number 34 on the menu of our neighborhood Mexican Cantina. Most nights, when we treat ourselves to a relaxing evening out, Tampiqueña is what Hubby loves to order. While I usually order a smaller platter, I will admit the Tampiqueña plate is delicious, offering you a variety of foods. And I’m lucky because Hubby is willing to share a little.
One of the things I look for in a recipe is down-time – you know, that time when the dish is cooking all on its own, without a great deal of attention. That “down” time allows me to do other things – run a few errands, putter about the house, reorganize a closet or simply relax with a cup of tea and watch the clouds roll by.
The first time these Chicken Enchiladas were served up for supper, Kiddo was in charge of making dinner. He knocked it out of the ballpark with just a few simple ingredients. One thing is certain, Kiddo knows how to cook.
It seems my crew has been craving a lot of South of the Boarder suppers lately – they love their Mexican food. And it’s okay by me, since many of their favorites aren’t overly complicated to prepare, perfect for weeknight dining. When I asked Hubby if he would like some refried beans or Mexican Salsa Rice with the Enchiladas, he declined, telling me that my Enchiladas are a great meal all by themselves. As flattering as that is, please serve your favorite sides.
Here it is, the third Friday of Lent, and even something as simple as a grilled hot dog is beginning to sound pretty good right about now. So let’s spice up the night with a little something from Mexico.