Tuesday, June 15, 2010

Food, Glorious, Food

I love food. I grew up in a family of eaters. We liked food, and we still do! My mom was an experimental cook. Sometimes it was good, sometimes it wasn't so good. I, too, have an enjoyment of experimenting in the kitchen. Thankfully, after 4 years of tantrums about the fact that no one in my family seems to appreciate my culinary skills, my family is willing to try out my experiments. I love those boys of mine!

With two little guys that have an allergy to gluten, we eat a lot of Mexican and Atkins (i.e. meat) friendly meals. Over the weekend I made some wickedly delicious sour cream enchiladas. (Don't worry my foodie friends, recipes are to follow.) I also got crazy with some avocados.

Normally, I don't buy avocados because they can be expensive and I am the only one in my family that really enjoys them. But the older son saw some on a display, thought they looked cool, and they were only a buck a piece. And since we were having the above mentioned enchiladas, I thought guacamole would be a suitable accompaniment. Also, I always like to offer new foods to the boys, help expand their palates for their future wives.

Now, I have had guacamole before. Usually at a restaurant. And I have always liked it. This creation I made at home, was so.... much.... better. It was like ambrosia! I ate about 1/2 a cup with some tortilla chips on Sunday night. And then on Monday, for lunch, I finished the rest. It was fantastic. I could go on and on and on and on about how amazing my guacamole was. MMMMMMMMMMM. I am starting to salivate again just typing about it. Ok, I am done. Maybe. Just give me a second..... Wipes drool off of keyboard.

Any ways, suffice it to say that I love food, and my new favorite dish is guacamole. Home made. No more store bought stuff for me. Unfortunately, the men folk were not as into it as I was. They did try it though. Maybe next time.....

Here is the recipe for my Sour Cream Enchiladas:
Serves 4
1 can chicken breasts
1 cup sour cream
1/8 tsp. salt
12/16 corn tortillas
4 oz can chopped green chiles
2 c. shredded Monterey Jack cheese
1/2 Tbsp. garlic powder
1/2 Tbsp. cumin
1/2- whole white or yellow onion chopped up finely
1 jar green salsa

Combine the canned chicken, sour cream, salt, green chiles, 1/2 c Monterey Jack cheese, garlic powder, cumin and onion. Mix well. Wrap tortillas in a damp paper towel, microwave one minute on high. Place tortilla on a clean working surface. Place 1 1/2 tbsp of chicken mix on tortilla near the top. Fold over the top and roll tightly, down. Place in greased baking dish. Top with green salsa or just the rest of the cheese if you don't like things to spicy. I do about half and half.

Bake at 350 degrees F for 35 minutes, or until cheese is melted and golden on the edges.

1 ripe tomato
2 avocados
1 Tbsp vinegar
1 Tbsp. lemon or lime juice
salt and pepper to taste

Mash together the tomato and avocados. Stir in remaining ingredients. Serve with chips or warm tortillas.

Enjoy! Let me know if you try these out!

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