Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Monday, December 27, 2010
Holiday Cooking at Home
Goodness, I cannot recall the last time I cooked enchiladas. I am not even sure if I made them this year at all. I think that would have been last year. I know I made them for me and Nancy last, but I honestly cannot remember when that was. See there -- my memory is going. ...just kidding.
For my family, and by request, I would make three types -- those with shrimp, another with ground beef and another with hot sausage.
Also, my sister made a surprise visit home -- as did I, so she volunteered to serve as my sous chef. That was a great help because making enchiladas can be a huge mess.
I like to cook my enchiladas using broth of some kind. Generally, I will cook chicken enchiladas, but no one hand interest in them this time. So I purchased vegatable broth, whcih I then added to the enchilada sauce.
The remainder of my procedure is pretty standard for cooking enchiladas -- I soften the corn tortillas in the sauce/broth mixture before rolling them with the mixture. I also drenched the finished enchiladas in the sauce before putting them in the often for 15 to 20 minutes.
I swiftly sauteed the shrimp in olive oil, having seasoned them with Old Bay and pepper. And I added a little bit of butter at the end to lend added flavor.
I also made refried beans and rice with paprika and cayenne pepper. All delicious flavors. And I added a bit of vegetable broth in the rice as well.
I served the meal with red hot chipotle chilies, sour creme, avocado, black olives and freshly chopped onions.
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