Tuesday, July 9, 2013
Deep Dish Chicken Enchiladas Montadas
Enchiladas Montadas is a stacked variation of the popular rolled enchilada, served like a multi-layered, non-crispy tostada. My version just happens to be layered inside an individual serving size soufflé dish to keep all of the assembled ingredients bubbling together. A little bit like a pot pie.
Monday, July 1, 2013
Roasted Garlic
Roasted Garlic is definitely garlic, but its sweet nuttiness is also something much more. Use it to give a more subtle hint of garlic than a fresh clove could do or introduce garlic where no garlic has gone before.
Roasting garlic is super easy and can be done anytime you have an extra 45 minutes to spare.
Roasting garlic is super easy and can be done anytime you have an extra 45 minutes to spare.
Monday, June 24, 2013
Stuffed Pork Loin Roll
The southern influence on this dish cannot be denied; Cajun spices, Mustard Greens and thick brown gravy, bless MY heart! How can something that tastes this good not be bad for you? Okay so it’s not health food, but let’s be clear, this is not a diet recipe blog. However making good choices about the ingredients we use is important to eating well and taking care of ourselves.
Monday, June 17, 2013
Lemon Tarragon Wild Rice
While white rice is the fully milled version of brown rice (the germ and bran is removed), Wild Rice, although a distant relative, is still rice nonetheless. Like its cousins, Wild Rice needs to be cooked correctly to avoid becoming starchy mush. The simple cooking method used here, in which you drain away any unabsorbed water, is key to producing a firm result.
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