Enchilada Casserole

Recipes in this PostEnchilada Casserole

Left-Over Chicken

A few days ago, I made a roast chicken and we only ate a little of it. The thing sat in my refrigerator like a giant elephant mocking me because I couldn’t think what to do with it. We had tacos from it on Cinco de Mayo, but that didn’t use up all the chicken. I also had some left-over charred Anaheim chilis and some charred Italian tomatoes sitting in the refrigerator. It seemed I had the ingredients for enchiladas.

When we went to the store, I bought extra tortillas and extra sauce for my enchiladas. Yes, I buy canned sauce. It’s good and I don’t have to make it from scratch – but sometimes I do, like when I make Enchiladas with Three Pepper Sauce. But, I didn’t want to spend Mother’s Day in front of a hot stove, so I got the canned sauce. I also didn’t feel like burning my fingers rolling up hot tortillas. A layered casserole would be appealing and a lot easier.

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Cheesy Jalapeno Corn Bread with Creamed Corn

Recipes in This Post Cheesy Jalapeno Corn Bread with Creamed Corn

The Pizza Guy Leaveth…

When we get pizza delivery, the box always has one or two small containers of jalapeño peppers. I don’t know why, we don’t use it on our pizza, and they send it even if you tell them not to. But, that’s okay, there are recipes to be made with those lovely little peppers, like Jalapeño Stuffed Peppers and, of course, Cheesy Jalapeno Corn Bread with Creamed Corn.

Another thing I don’t ever buy is cream style corn, and yet, it manages to show up in my pantry on occasion. Sometimes, people bring gifts, and sometimes it’s food they don’t like or know what to do with. I don’t like cream style corn, but I love it in corn bread. Will I purposely go out and buy it just for corn bread? Nope, I wait until some kind soul mysteriously adds it to my pantry.

Rich and Simple

This is a simple bread to make, and rich. Using melted butter instead of oil makes it buttery tasting, and Chipotle gives it a smoky kick, and the cream style corn makes it nice and moist. Serve it with chili, or plain by itself warm out of the oven.

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Green Chili Pork Stew for Cinco De Mayo!

Green Chili Pork Stew

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Many years ago before the Food Channel because the Food Network, I happened to be watching some show and the guest chef made this most wonderful stew with country pork ribs, tortillas and a blender. I was so impressed with what he did that I went out, bought the ingredients, and made it the very next day. It was delicious, and became one of my favorites. It’s been so long that I don’t remember what it was even called, but I called it Green Chili Pork Stew.

It’s funny who your life changes over the years, different relationships, different priorities. You put your favorites away in some dusty mental attic to make room for all the other new and exciting foods. Then you find yourself on a cold, rainy day about to make Chili Colorado, when you spy some tortillas and decide at the last-minute to make that wonderful stew from so very long ago.

When I made this, I didn’t have country pork ribs, I had pork stew meat, which was just as good. However, now that I’ve had it again, I’m going to go out and get some country ribs. Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but are instead contain parts of the shoulder blade (scapula).

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Enchiladas with Three Pepper Sauce

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Enchiladas with Three Pepper Sauce

Enchiladas with Three Pepper Sauce

I have been making these Enchiladas with Three Pepper Sauce for years. They are similar to Enchiladas Verde or Enchiladas Suizas. Even though there are three different types of peppers in the sauce, Pablano, Anaheim, and Jalapeño, the sauce is very mild. Because the peppers and tomatoes are charred, the flavor is really spectacular.

When I was a little girl, living in Germany, my father used to make enchiladas. My father was a major in the U.S. Army, and he loved to make Mexican food. I’m not sure why he wanted to do this, or even where he managed to get ingredients, but he made flaming salsa and flaming enchiladas on a regular basis. I learned early on to have a big glass of milk with my dinner when the Major cooked. My mother could never understand how I could gobble up my father’s spicy food. She used to kid me and tell me I was Paul Fierro’s child, and not my father’s. For those of you who want to know, yes I am most definitely my father’s daughter. Oddly enough, when I finally met Paul Fierro, I told my mother she was crazy to not have married him, he was gorgeous, even to a preteen like me! I guess there must have been some osmosis genetic thing going on, apparently, Paul Fierro’s mother made killer enchiladas, and even though I’m not related to her, I make killer enchilada’s too.

You will find when you make this that it’s a lot easier if you have a food processor and a stand mixer. You’ll want to grate the cheese, chop vegetables and chicken in the food processor, and bring it all together in the stand mixer. Yes you can do it all by hand, but be prepared for a long day and tired muscles.

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Tuna Quesadillas

Recipes in this PostTuna Quesadillas

When I was making all the dishes for Thanksgiving today, I got hungry, but there really wasn’t anything in what I was preparing that I could munch on. I looked in the cupboard and saw I had a nice can of tuna in oil. But, I didn’t want a sandwich, because tomorrow I am having The Sandwich, and I’m having stuffing tonight. That’s a lot of bread. However, I also spied a package of corn tortillas in my refrigerator. Mexican sounded like the perfect thing for a Thanksgiving snack.

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Marinated Flank Steak Tacos

Corn vs Flour Tortilla Nutrition
  One Corn Tortilla One Flour Tortilla
Calories 40 110
Total Fat(g) 0.5 2.5
Carbs (g) 8 18
Fiber (g) 1 1
Sugar (g) 1 1
Protein (g) 1 3
Sodium (g) 5 320

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I love to find uncommon cuts of meat on sale. I found a flank steak that I was planning on stuffing, and put it in the refrigerator, hoping that it would get cool enough to warrant heating the kitchen to cook it.
Alas, that did not happen, and to prevent that meat from getting freezer burn, I decided to make tacos out of it.

I won’t use taco seasoning packets, they are full of fillers, salt and preservatives. Why pay for that stuff when you can make it at home – without all the nasty fillers and preservatives.

The great debate about tortillas. When Hernán Cortés invaded the Aztecs, they were using corn tortillas. Wheat tortillas are a relatively recent import. Their popularity was driven by the low cost of inferior grades of wheat flour and by their ability to keep and ship well. Wheat tortillas don’t have much flavor, and are probably popular because their appeal to bland American taste buds. But, those taste buds need to change, as corn is a lot healthier than wheat, as you can see in the comparison table.

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