Enchiladas step by step

How about some enchiladas rancheras?

Saute a small onion until soft. Grate your sharp cheddar.

Add meat and brown with the spices and salt and pepper

Heat enchilada sauce (I used Rick Bayless here)

Preheat oven and griddle or fry your corn tortillas

on an ovenproof plate, start stacking

Sauce, then tortilla, sauce, meat and cheese. Do it again until it's the size you want.

Stick plate on a cookie sheet and stick it into the oven until cheese melts

this is important

Cook an egg over easy for each plate. This is part of the sauce!

Boom. Garnish with tomato and chopped onion.

A taste of my New Mexico childhood

XXOO

Julia

Gluten Free Lasagne Noodle Review

Hey y'all!

Last week, we made this:

My mom, Betty, made lasagne using her leftover spaghetti sauce, so I made up a batch of her classic meat sauce (I'll do a post on it, I swear) and threw together a gluten free lasagne.

Yum. This was the best one I'd made in awhile, and I forgot to do a step by step picture taking, so I thought I'd do a review of the noodles we used this time.

Gluten free lasagne noodles can be a crap shoot. The fact is, lasagne needs to be eaten leftover, and GF noodles can become quite mushy after more than one cooking. This time we used Tinkyada rice noodles, and I have to say they lived up to the slogan on the box, which says their texture can withstand quite a bit of overcooking.

The second day we heated leftovers up in the microwave. Not as successful as the first serving. everything got a little creamy. So the last set of leftovers on day three I tossed in a couple of single serve casserole boats and heated them in the oven instead. This is the way to go. Firmed the noodles right back up and got the cheese cripsy once more.

All in all, I was glad we took a chance on the Tinkyada noodles.

Posole and Our First New Mexico Christmas

So, Miss Lorna tells me that there’s a standard NM Christmas meal — posole, tamales, and biscochitos. 

Now, being the faithful Texan that I am, tamales were easy, but I’d never made posole before and GF biscochitos? Wow. Posole is a hominy and pork stew with chiles. It’s usually served with onions and radishes, so that’s what we did. Biscochitos are the most amazing slice of anise-y, cinnamon-y heaven ever and I’m mad about them. Also, I made bear-shaped ones.

That’s right. Bearcochitos. :D

So, I made our supper and they was a huge success. I’m not sharing either recipe, yet, because I’m still playing with them, but I took pictures and I’m refining the biscochito recipe to share soon.

Yay cookes!

Back to a happy new year!

We had a hectic year in 2013, and the blog suffered for it. Hopefully this year will see us posting three or more days a week! We have a lot of yummy ideas to try, playing with a food we've never made every week, looking to improve the texture and taste of baked goods and pasta, and playing with concepts like Paleo and Primal, as well as ancient grains like chia, millet and quinoa.

Right now we have leftovers and munchies for New Year's Day, along with our black eyed peas. We have posts about lasagne and enchiladas, which are comfort food staples in our house, and BA has baking to experiment with.

Stick with us, y'all! Happy New Year

XXOO

Julia