You heard that right folks! I am giving you the most unbelievably simple and delicious recipe in our family. (That's not saying much usually, because my mother didn't learn how to cook til I was, well...like 10 or 11 but my grandmother cooked GREAT and now my mama gets the credit!)
You will crave these...I can't even type the recipe without my mouth watering up! Read the instructions carefully, lay everything out on your workspace to assemble the enchiladas because this goes fast!
5 small to medium potatoes, cubed
oil for frying
1 can las palmas medium hot enchilada sauce*
1 can tomato sauce or puree
4 ounces of sharp cheddar, grated
4 ounces of monterey jack, grated
1/2 minced onion
1 dozen corn tortillas
Fry the potatoes in about an inch of oil in a medium pan until browned, crisp on the outside and tender inside...about 10 to 15 minutes. Drain and set aside next to the cheese (mixed together) and onions.
You will need 2 sauce pans...one will need a 1/2 inch of oil for lightly frying the tortillas, one will need the enchilada sauce mixed with the tomato sauce heated on a medium flame after the potatoes are done.
While the oil and sauce are heating, prepare a bowl of ice water for your fingers (which will be handling the hot tortillas with sauce) and lay out your workspace with 2 plates.
When the oil is hot, dip a tortilla in the oil til lightly crisp on one side with tongs and then place it in the frying pan with enchilada sauce. Be sure not to get any enchilada sauce in the oil because it will spatter! So use a separate pare of tongs to remove the tortilla from the enchilada sauce and lay on a plate. Stack the tortillas on a plate until you have six. Now it's time to roll your enchiladas.
Place a small amount of potatoes then cheese and onion (to taste) in the middle of your tortilla and roll up, then place on your serving platter with the ends down. Too much and you can't roll it, too little and it won't be filled. You want to have every forkful have a little tortilla, potato and cheese. You are kind of gauging enough filling for all 1 dozen. After you have rolled 6, repeat the frying, filling, rolling process on the remaining 6 tortillas.
Serve immediately with the tradition side dishes of beans and rice. For this late breakfast, we had rice and avocado.
*One of my readers made this the day the recipe came out with her own homemade enchilada sauce. I am adding this recipe (gluten free) if you would like to have a homemade sauce as well.
Okay, so enchilada sauce...from Kathy Runkle
16 ounces tomato sauce
16 ounces chicken broth or water
garlic cloves, as many as you want
garlic salt, cumin, chili powder to taste
Oil for cooking
Saute the onion and garlic until soft. Put in a blender with the tomato sauce and broth or water. Blend well. Pour back into pan. Add seasonings. (I like about 2 teaspoons garlic salt, about 4-6 teaspoons cumin, and about 2 teaspoons chili powder. About. I don't actually measure.)
Actual Video of my mother preparing these will be posted soon (I am still learning how to edit the video) and in a couple weeks she is going to let us video her make rice! Her rice is truly GREAT as well. It's not just me saying that, EVERYONE says that...even other mexican mamas who have been cooking all their lives!
Wednesday, December 22, 2010
Wednesday, October 13, 2010
If you've never made this for your favorite man/boy, then you are missing the fast lane to his heart. So good and so easy!
- 1 to 2 Italian Sausages per person...we prefer spicy over mild
- 1 onion cut in half and sliced per 4 sandwiches
- 1 bell pepper jullienned per 4 sandwiches
- 2 or 3 mushrooms sliced per sandwic
- 1 large clove garlic (pressed or finely minced) per 4 sandwiches
- Italian Ciabatta bread or rolls, Hoagie rolls will also do fine.
- In a large saucepan, saute the onions and bell peppers in a little olive oil til golden,stir in garlic then add 1/4 cup water to steam, lower heat til tender and place on a platter in a warm oven.
- Cut italian sausage almost in half to split open and lay flat. Peel the skin off (if desired) and then either brown/cook in a grill pan or barbecue til done at 165 degrees internal temperature or until they are no longer pink inside. Lay them on top of the vegetables which will add a little more flavor to the vegetables.
- In the sauce pan you cooked the vegetables, saute the mushrooms in a little olive oil til lightly browned and add to the platter of vegetables while the sausage is cooking.
- Heat your favorite marinara sauce to serve on the side.
- Serve vegetables and italian sausage on a slice of crust Italian Ciabatta bread slightly warmed (or the split ciabatta or hoagie rolls)
- Add a little marinara sauce to taste
- If you love cheese, add a slice of fresh mozarella or provolone to the sausages as soon as they are done cooking so the cheese will be melty on the sandwich.
Serve with some fresh fruit or some home made french fries if you want a really filling meal! Oh my goodness, writing this recipe has made me so hungry!
Sunday, June 20, 2010
Caprese is a traditional Italian salad which makes good use of the homegrown, vine ripe summer tomatoes. Caprese salad can be served as an appetizer or a light lunch.
Serve insalata caprese with crusty, fresh Italian ciabatta or French baguette. The juices from the vine ripened tomatoes mix with the olive oil, fresh garlic and salt, to create a wonderful dressing, which can be sopped up with the bread, mmmmmmm!
Use Quality Ingredients!
Be sure to use fresh mozzarella in this recipe, which comes packaged in water! No substitutions!
Also a good quality olive oil is a must, I have been buying Trader Joe's Extra Virgin California Estate Olive Oil, it is beautifully fruity with a peppery finish, perfect for a salad.
Caprese Salad Ingredients
- 3-4 ripe tomatoes - sliced (you can mix yellow and red, heirloom tomatoes are also nice)
- Approximately 1 pound fresh mozzarella - sliced
- Fresh basil leaves (Buy one of those inexpensive plants being carried in the markets nowadays)
- Extra virgin olive oil
- Sea Salt
- 1 clove garlic (pressed or finely minced)
- French baguette or Italian ciabatta bread
Caprese Salad Directions
- Wash and slice the tomatoes into 1/4 to 1/2 inch thick slices.
- Open up the package of fresh mozzarella, and drain off the water.
- Slice the mozzarella cheese into 1/4 inch thick slices.
- Alternate layers of tomatoes, cheese on a large serving platter.
- Using your fingers, evenly spread garlic bits all over tomatoes and cheese.
- Use whole leaves of basil and arrange around, between tomatoes and cheese as you please or tear the leaves into pieces and sprinkle on top.
- Sprinkle the appetizer salad with a generous amount of olive oil.
- Salt to taste.
- Serve with a basket of french or italian bread and a bottle of nice red wine.
Tuesday, March 16, 2010
It has been so hard to blog the recipes but it's the blog I get the most requests to keep up with. The hard part is measurements. I don't really measure but it's not a recipe without measurements. Of course photographing the food quickly so everyone can eat it while its hot and/or fresh is important as well....that's just an excuse. My family takes pictures of food we eat at restaurants, funny looking vegetables, dinners that came out great and special occasion meals. I probably have more photos of food than children.
The biggest reason I have to keep up with the blog is that it keeps alive the memory of a friend who encouraged me in the first place...
Carol Ringold is a friend who loved to cook and had as much fun digging around the internet for interesting cooking techniques, pretty gardens and houses as I did. Today I am going to direct you to a favorite site she shared with me when I was looking for the ultimate pizza dough recipe. breadtopia.com It had the ultimate pizza dough recipes I was looking for and the secrets to making your own starter as well as a variety of delicious breads, techniques, videos and tips on bread. I was sad that her husband threw out her starter when she died but what was he going to do with it? It took her almost a year to finally perfect her starter. I gave up but my hope is renewed when I found about a new fancy breadmaker that makes starter sourdough. We'll see.