Not My Green Chicken Enchiladas

Oh my enchiladas. Do I really need to tell you about how much I love enchiladas and that my favorite are plain-o-jane-o cheddar cheese enchiladas? Again? I didn't think so. My next favorite enchiladas are green chicken. Spicy shredded chicken meat stuffed inside a corn tortilla covered in Herdez Mild Salsa Verde topped with queso fresco, sour cream, and homemade red salsa. When Best Green Chicken Enchiladas were stumbled upon, it turned my T&T chicken enchiladas on its head and twisted it around.

Modifications Made:

A small whole chicken was boiled, deboned and set back to simmer in its own stock along with one can of green chilis, a tablespoon of chili powder, one teaspoon of comino, and a tablespoon of garlic and onion powder each until stock reduces to just a cup or so. Tortillas were warmed in a small bowl of Herdez Mild Salsa Verde. Rolled stuffed tortillas were covered in more salas verde and Monterey jack cheese. When served an extra dollop of sour cream and a handful of cilantro was topped.

Scaled for Likeability: Great

Were these green chicken enchiladas going to replace me T&T chicken enchiladas, not even a possibility. Were these green chicken enchiladas going to be added to the rotation of enchiladas, absolutely. Similar in ingredients, vastly different in taste. Adding to the rotation is the same as Kraft vs Velveeta mac and cheese. Both mac and cheese, both at opposite ends of the taste spectrum.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too but soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup .are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat turned

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021 . Yes, this tragic affair has its own wiki page. Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floa

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

Eating Waffles

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