So I started another blog. Where I talk about food.
The Kitchen is a Mess.
Or maybe I talk about other stuff. Or maybe I forget I blog at all, like I did here... We'll see, I guess.
So I started another blog. Where I talk about food.
It's recipe time again! If I were a good blogger, I'd also have photos. But I'm not. So it goes.
Put 1/2 of the batter into a greased 13x9 inch pan. cover with 1/2 the topping. Gently spread the remaining batter over these two layers, cover with remaining topping. Bake in a 350 degree oven for 40 minutes, until a cake tester inserted into the center comes out clean.
My new plan is this: post a chicken enchilada casserole recipe every month.
It's not really a new plan. It's apparently what I've decided to do. My friend Droolie gave me her recipe and I liberated it from gluten. Aunt Droolie's nephew used to have a hard time pronouncing Chicken Enchilada Casserole and called it Chicken Encarada Rascapole, so who am I to argue?
Also? Full disclosure, I haven't made this yet, so let me know how you like it. :)
Chicken Encarada Rascapole – Gluten-free
4-6 Chicken Breasts
1 large chopped onion
12 corn tortillas
Salt and pepper to taste
1-2 cups GF Chicken stock
2 cloves crushed garlic
½ cup minced fire-roasted chilies (mild or spicy to taste) (or 1 Small can minced green chilies)
1 T cumin
1 tsp dried oregano
3 T corn flour
1 T canola oil
1 Cup grated Jack cheese
1 Cup grated cheddar cheese
1 Can Evaporated Milk
¾ can of Ro-Tel, drained
Put chicken, chicken stock (enough to cover chicken), large chopped onion, crushed garlic, cumin, oregano in a crock pot and cook on low for 8 hours. When chicken is finished cooking, remove the meat from the crock pot and set aside to cool. When cooled, shred chicken with two forks.
In a large saucepan over medium-high heat, heat the canola oil, and whisk in the corn flour. Cook for a few minutes, then slowly whisk in the evaporated milk. Stir frequently until the mixture starts to thicken. Slowly incorporate the broth mixture from the crock pot, and add the Ro-Tel tomatoes. Heat through, continuing to stir with a spoon. Taste for salt and pepper. Pour the sauce over the chicken and mix, setting aside ¼ to coat tortillas.
Lightly oil 13”x9” baking pan. Dip the tortillas in the reserved sauce and line the baking dish in a single layer. Add chicken in a layer, and top with a layer of mixed cheeses. Repeat until everything is used. Top with a final layer of tortillas and cheese. Refrigerate overnight (optional, because really? Who wants to take 2 days to make this?).
Bake 1 hour at 350 degrees (if refreigerated) or for 25 minutes at 350 degrees (if not refrigerated)
I got peer-pressured, yo. On Twitter/Facebook, I mentioned I was making a chicken enchilada casserole. The public demanded (okay, like 3 people) a recipe.
It was August. I posted a list of food I have eaten. I closed my eyes and now it's November? It's time to start getting ready for Thanksgiving and being thankful when somehow I missed September and October and blinked and missed the riotous oranges and reds and yellows of the trees in the city and outside.
I stole this from Jill Elise's page!
The VGT Omnivore’s Hundred:
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
6. Black pudding
7. Cheese fondue
10. Baba ghanoush
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream (allergic, so I am unlikely to ever eat it again
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
29. Baklava (stupid walnuts)
30. Bagna cauda (wouldn't surprise me if I had, but can't remember)
31. Wasabi peas Allergies. Again.
32. Clam chowder in a sourdough bowl
33. Salted lassi
35. Root beer float
36. Cognac with a
37. Clotted cream tea
38. Vodka jelly/Jell-O
41. Curried goat
42. Whole insects
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more No need.
47. Chicken tikka masala
49. Krispy Kreme original glazed doughnut
50. Sea urchin It's a visual thing. It gives me the heebie-jeebies.
51. Prickly pear
55. McDonald’s Big Mac Meal
57. Dirty gin martini Not a fan of olives
58. Beer above 8% ABV
60. Carob chips
63. Kaolin (the mineral? If so, then it appears to be an anti-caking agent, so I guess so?)
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis Ew, ew, ew, ew, ew! 69. Fried plantain Allergic 70. Chitterlings, or andouillette Clearly my brain sometimes get in the way.
72. Caviar and blini (but not together)
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill The whole thing about not eating dead animals whose intestines have been perforated would make me decline altogether.
77. Hostess Fruit Pie (not sure why this is less gross of a food to have eaten than sea urchin, because it's really a draw in my view...)
79. Lapsang souchong
80. Bellini (the dude in the towel from Kids in the Hall, right?)
81. Tom yum
82. Eggs Benedict
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
89. Horse My friend Flicka?
90. Criollo chocolate
92. Soft shell crab (although after reading this I don't know that I ever could again. Caveat, it's disturbingly gross)
93. Rose harissa
Mole poblano Allergic and yum!
96. Bagel and lox
97. Lobster Thermidor (I'm not striking this out because I'm not put off from it other than it's a heartattack in a shell under a cheesy brown crust)
99. Jamaican Blue Mountain coffee (this is the jaguar poop coffee, no? No, it's not... That's Kopi Luwak/Civet Coffee)
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.
I had a little conversation with a co-worker over email today that made me feel oddly self-satisfied in ways that it shouldn't. It also tells me I need to learn how to interact like a total non-dork sometimes. That will be tricky. We'll call that one a "long-term goal."
Co-worker: I made a peach pie with a half the sugar the other day. It is surprising just how different it was. Not so sweet, and maybe a touch less flavor, but my goodness, it was really refreshing and light. It was one of those mistakes that turned out not what you wanted, but good nevertheless.
Me: I bet if you made it with 2/3 the sugar it would boost the flavor but keep the lightness and refreshingness. I really want to make pie. Pie pie pie pie. With blueberries. Or blackberries. Oooh! Or chicken pots.
Co-Worker: I so want to make blackberry ice cream I can almost taste it. What are chicken pots?
Me: Duh, they're what you use to make chicken pot pie.
Co-Worker: You want to make a chicken pot pie in summer?
Me: No, but I wanted to confuse you with references to chicken pots.
Co-Worker: I'm lost…. You have succeeded.
Me: I believe my work here is done. I'm going home.