Tuesday, July 28, 2009
Thursday, July 23, 2009
I didn't have anything to eat for dinner.,. poor me.
I had picked the first Anaheim chile from my garden.
So I made a small batch of 8 cheese enchiladas and one chile relleno. Mmmmmmmm!!
The batch of enchiladas is considered small
because I usually make 25-30 at a time.
1 lb block Colby Jack cheese (aka marble)
1-2 cups shredded Cheddar or Colby jack
Thin, white corn tortillas (do not chill, they will crack)
GREEN* enchilada sauce, 4 15 oz cans (only open as needed)
- Start by cutting the block of cheese in half
- Cut each of the halves in half so each is only half an inch or so thick
- Then cut into as many “fingers” as you need
- Meanwhile, heat small amount of oil in a skillet.
- Pour a few tablespoons of enchilada sauce into bottom of a 13”X9” backing dish.
- Pour ½-1” of enchilada sauce into a pie plate or other flat dish
- Using tongs, place tortilla into oil, just enough to heat, do NOT allow to get at all crisp. Turn over and remove.
- Immediately drag thru the enchilada sauce that is in the pie plate and then place into 13”X9” pan
- Lay a piece of cheese near the edge of the tortilla and roll up (careful, can be very hot)
- Wedge rolled enchilada along one edge of baking dish
- Repeat until you’ve used up all your cheese fingers, smooshing
Enchiladas against each other… 24 WILL fit in the pan,
consider that the cheese has a flat side, so turn so it fits the best
· Sprinkle 1+ cup of shredded cheese over all
YOU MAY COVER AND PLACE IN REFRIGERATOR UNTIL READY TO HEAT
· Pour enchilada sauce over all (don’t drown, just enough to make moist)
· Bake @ 350°F until bubbly (15 min if room temp, 30-40 if chilled)
· Serve with salsa, sour cream, olives, etc
*I think red enchilada sauce takes like a tin can. I like the flavor of green.
You may add meat to the enchiladas as well, my fave is cheese.
Edit 7-25: Tif says this is HER recipe. Technically, it is, sorta. Back before she was married, a Mexican housekeeper at her in-laws' taught her how to make enchiladas. I have modified the recipe over the years (chunk cheese instead of grated and green enchilada sauce) and like mine better ;-)
Fresh Anaheim Chile(s)
Monterey Jack Cheese
- Carefully slice the chile along one "fold". Remove all seeds (I use a grapefruit spoon).
- Broil chile until skin turns brown and bubbles, turn over and repeat with other side, remove from broiler and allow to cool.
- When chile is cool, pull off the skins.
- Slice a "finger" of cheese and place inside chile.
- Beat egg white until fluffy
- Add about a teaspoon of flour per egg to yolks and whisk.
- Gently fold yolk/flour into whites
- Meanwhile, heat oil in skillet
- Dip one side of chile in egg mixture and place in pan
- Gently cover with remainder of egg mixture
- When first side is golden brown turn over and repeat with second side
- Serve with salsa and sour cream
Wednesday, July 15, 2009
My parents were both from the Boston area. My mom from Somerville and my dad from Cambridge and Marblehead, but his side of the family goes back in the Salem area for almost 400 years.I spent several summers back east as a kid.
My Nana McGreal always took me shopping at Filene’s, Nana Hayden took me shopping in Salem and to Salem Harbor and my Uncle Connie always gave me the teacher whirlwind tour of all of Boston’s historical spots.
One of my favorite traditions was to ride the Swan Boats in the Public Garden. When I took my own children to Boston, I continued that tradition, taking them on the Swan Boats.
Visiting the Make Way for Ducklings statues is also a tradition When we went in 1989, I bought a nice sized copy of Make Way for Ducklings and placed a photo of LJ inside the front cover. This was just 2 years after the statues were installed.
I repeated this in 1999 adding an underwhelmed Jay.
So this summer when the whole family descended upon Aunt Elena and Uncle Connie, we road the Swan Boats and returned to the statues to take a photo of everyone!
Have you read Make Way for Ducklings lately? Have you read it to your kids? Have you ever read it? Take a quiet moment and enjoy the 1941 Classic and Caldecott Winner! And when you are in Boston, visit the Public Garden for a ride on the Swan Boats and to visit the Make Way for Ducklings statues. You’ll be glad you did.
All photos not mine are from Wikipedia.
Monday, July 13, 2009
This is a question we don’t ask at our house. It’s a forgone conclusion, not up for discussion, that real mayonnaise is the only real deal.
And the other question that doesn’t get asked is brand.
So imagine my SHOCK at my daughter’s house in NY, I found NO REAL MAYO in her fridge! I did confront her about this. Not only did-I-have-to-use-the-sugared-up-SALAD-DRESSING Miracle Whip (that’s what it says on the label y’know) but I was more horror-struck by the fact that my eldest, sweet, can n’er do wrong daughter has crossed over to the DARK SIDE to Miracle Whip. And what is she teaching my perfect granddaughter? Oh my. I cannot get over it.
When we moved to MO, we began making Sweet Hubby’s lunch for work every evening while cleaning up dinner. I attempted to lighten the calorie/fat in the name of healthy changes and used Lite Hellman’s. Three years later 3 YEARS I say! he asked one day, “Do you think you could use regular mayo in my sandwiches? I don’t really like the funny tasting light stuff.” Isn’t he sweet? He didn’t want to hurt our feelings because we were making his lunch for him! Ahhhh.
So which do you prefer? REAL mayo or Miracle Slop, I mean Miracle Whip? I am not biased at all. HA!
Please take the poll on the right-->.
Sunday morning while we were
at my aunt and uncle’s at the Cape
we all walked down
to the playground at the clubhouse
Note that it wasn’t just thee little girlees that were having fun!
Let’s sit on Aunt LJ’s hair, whadya say?
Looking pretty innocent and sedate, right?
iPhone light sabre wars became serious stuff!
The playground was only a few short blocks away and notice that the pool and tennis courts are on the water!
We’ll have more of our trip later.
Ummm, so far it doesn’t like me, but I WILL prevail!