So blogging comes second. Weird, huh?
But right now, I have an opportunity. The house is empty. Beethoven is playing. I have poured a glass of wine. It's like some alternative universe that I occasionally get a glimpse of.
And it is all due to my fabulous husband who has gone to the Y to work out and taken all three children.
Speaking of which, when this is published bright and early on Thursday morning, it will be my darling Jason's birthday. So, in the middle of cyberspace, I would like to yell very loudly with all of my might . . .
HAPPY BIRTHDAY JASON! I love you so much!
Please excuse the interlude, but it just would not do to have a blog and not use it to embarrass my husband on his birthday.
Moving on, Saturday is Cinqo de Mayo, so it seemed that a Mexican themed No Recipe Cookin' post would be appropriate. What's on the menu?
Enchiladas! Enchiladas are simple. And they are so accommodating - you can practically use whatever's in your fridge!
Here are the essentials:
Optionals - Just look in your fridge! Any of the following could be added to the mixture: green chiles, corn, black beans, refried beans, rice, cilantro, bell peppers, onion, tomatoes, cheese or anything else you can think of!
Simmer your tomato sauce and add some of your chosen Mexican seasoning.
Prepare your protein choice by browning the meat, sauteeing the tofu or cutting the cooked meat or the tofu into small pieces. Mix the meat with the cream cheese or other creaminess choice and any other additions you would like in the filling. Season well.
I did not list garlic in the list of essentials. I shouldn't have to. This is a given. I would be more likely to tell you about the rare occasion when you shouldn't add garlic then all of the times you should. If I say season well, this almost always includes 2-3 cloves of pressed, fresh garlic.
Make an assembly line. Tortillas, sauce, pan coated with cooking spray, filling.
Dip a tortilla into the warm sauce, covering both sides.
Place into the pan.
Top with a spoonful of filling.
Roll the tortilla around the filling, then place in pan seam side down.
Some tortillas may tear. That's okay. Cover them up with the remaining sauce. Cover with foil and bake at about 375 degrees for about 40 minutes or till heated through. Cover with cheese and bake five minutes more. Let them rest for 5-10 minutes before serving. Serve with sour cream, green onions and/or cilantro.
PS - If you mock my pots and pans or any of my other very well worn kitchen equipment, you are then obligated to buy me new ones ;)