Enchiladas Suizas

This recipe is from Saveur.com.  You can find it here.  I’m also copying it out because stuff goes missing every now and then and I want this.  Forever.  (I’ve also subscribed to Saveur for years.  Wonderful magazine, one of the few foodie magazines that prints recipes I really want to make.)

Convenience foods are just that, convenient.  It’s fine if you need it, I’d just rather not eat them.  I don’t like the way foods out of boxes taste.  Or cans.  I like the process of cooking from scratch.  It’s calming to me.

So, enchiladas.  



1 ½ lb. tomatillos, husks removed, rinsed 
2 serrano chiles, stemmed
1 cup roughly chopped cilantro
1 cup sour cream
½ tsp. cumin seeds, toasted
4 cloves garlic, roughly chopped
2 poblano chiles, roasted, peeled, seeded, and roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 cup canola oil
8 6″ corn tortillas
3 cups cooked shredded chicken
1 ½ cups shredded queso Oaxaca or mozzarella


1. Arrange an oven rack 4″ from the broiler and heat broiler to high. Place tomatillos and serranos on a foil-lined baking sheet and broil, turning as needed, until blackened all over, about 10 minutes. Let cool for about 10 minutes, and then peel and discard skins. Transfer to a blender along with cilantro, sour cream, cumin, garlic, poblanos, and 1 cup boiling water; season with salt and pepper, and purée until smooth. Set enchilada sauce aside.

2. Heat oil in a 12″ skillet over medium-high heat. Working in batches, grasp tortillas with tongs and fry in oil until pliable, about 1 minute. Transfer tortillas to a work surface. Place chicken in a bowl and toss with 1 cup enchilada sauce until evenly coated. Divide sauced chicken evenly among tortillas, and roll tortillas tightly around chicken. Pour about 1 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish, and place tortilla rolls in dish, seam side down, creating one row down the center of the dish. Pour remaining enchilada sauce over rolls, and cover evenly with cheese.
3. Heat oven to 375°. Bake enchiladas until sauce is bubbling and cheese is melted on top, 25 minutes. Remove from oven, and let cool for 10 minutes. Serve with plenty of sauce.

So, here is where I’ve deviated:

I added the cooking liquid from the chicken instead of boiling water to the sauce.  I’m using monterey jack cheese and some crumbly cheese.  I’m going to put the crumbly cheese inside the enchiladas.



The sauce.  YUMMY!  

These are excellent.

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Beef Tacos with Gravy

You have to trust me, taco gravy is real and it is really good.  This gravy is not thickened only because I didn’t thicken it.  You are welcome too, though beware of thickening it early, it will burn if you try to do this in the oven. 

Someday soon I’ll drag out my camera and start taking food porn pictures again.  Anyway, trust me, this is yummy.

2 lbs stew beef
1 large onion, chopped
4 green onions chopped
4 cloves garlic, sliced
1 tblsp coriander seeds
1 tblsp paprika
2 tsp chili powder
fresh oregano (I put 4 sprigs in)
3 chipotle chilis & adobo from the can
1 tblsp beef base
Water to cover
1/2 bottle good Texas beer (drink the rest of the bottle)
salt & pepper to taste

Pre-heat oven to 325
In a dutch oven like the lovely blue number certain wonderful ladies gave me:
(on the stove top, obviously, on med-high)
Brown the beef, remove it and the juice, set aside.
Saute the onions and garlic till golden. Do not burn.
Add the spices and toast.
Add the oregano, chipotle and beef base.
Stir to toast a little.
Add the beer & water. Stir.
Throw that in the oven and leave it there for about five hours. Check it and add more water.

Eat it with fresh taco shells, cheese, guac, salsa, chopped green onions and cilantro.

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My Wedding Shawl – Rendezvous

My Wedding Shawl - Rendezvous

This is a very complex pattern in a rather complex colorway – Driftwood on Fingering Merino by Sundara Yarns.
The pattern is Rendezvous by Lily Go.

IMG_4174 IMG_4175

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Hilariously Cute

This tiny sweater continues to crack me up. I love it!


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The Green Lonely Tree

The Green Lonely Tree

This is almost the last of the Berroco Ultra Alpaca from my learn to make a sweater adventure last January. I love this green. I’m not sure if I’m keeping it or giving it away. I dunno. Either way, I’m going to wear it a couple times.

If anyone gets this, look away…..

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I’ve been working on a new project that is taking up a ton of time. A lace weight cardigan. Working with lace weight yarn is rather like knitting with thick thread – it takes FOREVER to get an inch done.

Anyway, soon…


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Knit Purl

Or something like that.  I’ve been learning more and more about knitting lately.  Ravelry is my faborite.  I can peruse patterns, learn from the forums and see what’s out there.  My friend from church, Julie, has helped teach me things I just didn’t get.

So I’ll post more often, I’ll be posting knitting things here.  Lots of pictures, yarn love…stuff.

Here goes, a great big dump of fun yarny things.






This cotton has become a dress for Kyleigh. I think it’s going to be too big, but I hope not for long.  It’s very shiney and soft.  But it’s very shiney and soft so it’s the kind of thing that will grow as she wears it.  The fun part is that the skirt is very swirly.  It’s nearly a full circle.

Next is the Holden Shawlette for Laura.  In this one I use Malabrigo Sock yarn.  There are yarns and then there are yarns.  Malabrigo is of the second sort.  It’s in the Indeceita colorway.  (Yeah, it’s an annoying name for a type of color/palatte, but that’s the name so colorway it is.)

I want to post a couple more of this one, only because of the process of knitting lace and a thing I learned called “blocking”.



See the pin? You take a finished piece, soak in wool wash (if it’s an animal fiber – it doesn’t work with the others.  Especially acrylic.) Then you ring it out, then lay it out.  If it’s a complicated sort of thing, like lace, you pin it in the shape you want it to be.
This is pre-blocking:

See how it’s all curled up and scrunchy?  So blocking solves that.  And short of soaking it again, the piece will retain it’s new shape.


Now, here’s a thing I just started, an owly scarf for someone special.  The yarn is some Anzula my boyfriend bought for me when we were in NYC.  I got to go to Purl Soho!  Srsly.  Sort of a yarny mecca.

This has not yet been blocked.  I love the owl.

This yarn is like butter on a bald monkey.  It’s super soft, cashmerey and it’s a delicious color too.

Another view:




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Gotta Feed Everybody

Srsly adorable.

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Pickled Radishes

Radishes.  With butter and salt.  Oh my.

I just had too many.

Yesterday morning I pulled all my radishes out.  I needed to replant anyway, and there were at least half that weren’t ever going to become radishes, just getting stringy and odd. So, pickle them I must.

I used David Lebovitz’s recipe for a place to start for ratios.  To a pot I added 2 cups each water and white vinegar, 1 tablespoon honey, 1 tablespoon peppercorns and 2 tablespoons salt.  I think, on the salt.  I pinched it in.  We had coarse sea salt. That was set to boil.

The nice thing about having a garden is that I’ve got stuff.  Like two hot Hungarian peppers that needed to be picked and a bunch of dill that needed trimming.  So, armed thusly, I cleaned the radishes of hairy roots and dirt, peeled some garlic, (5 cloves) and began to pack the jar.

I like to use as much of an herb as possible, so I dropped the stalks of dill onto the bottom of the jar.  Seems to me like they can only add to the flavor and I left them big enough that I won’t accidentally eat one if the texture gets ookie.

The peppers got halved and seeded.  I’m not sure how hot they are, but pickled peppers will always be good for something.

And there are the sliced radishes, about 1/4 inch thick.  Or so.  Not exact.

And so the packing begins.  BTW – I’ve turned off the brine already.  Boiled over vinegar and pepper smell isn’t my favorite.

This continued until the jar was filled.  Then I poured the brining liquid over it.

Now it waits, lurking in my refrigerator.  I can’t wait to taste them!  Already by the time it was cool enough to refrigerate the liquid had turned a lovely pink.

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The Verizon Mother’s & Father’s Day Commercials

Here is the version of the Mother’s Day commercial I liked the best:

(Verizon changed it later so you could understand the weepy women.  Meh.  It was funnier when you needed the subtitles.)

Here is the Father’s Day Version:

I like both of these.

Next year I want to see a Mother/Son and Father/Daughter mix.  THAT should be interesting.

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