Bread Salad

Recipes in this PostBread Salad

Sometimes, you get a large load of rich, crusty bread but can only finish part of it before it starts to dry out. What can you do with it? Well, you can make croutons, or you can make a summer favorite, Bread Salad.

There is no real “recipe” for this, put in it what you like to put in regular salads, let your imagination flow! But, I will give you the recipe for the salad I made tonight.

One thing you do have to do is use the right bread. A good crusty French bread, or a good sour dough would be ideal. It should be a whole loaf, not sliced, because you will want to cut it up yourself. Don’t be scared, it’s really easy with a good sharp knife.

A flavorful dressing is also important. The Brown Derby Dressing would be ideal, or a simple Balsamic Vinaigrette would also be good. I used Girard’s Champagne Dressing on our salad tonight for a change.

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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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Enchiladas with Three Pepper Sauce

Recipes in this Post

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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