Tuesday, July 9, 2013

Deep Dish Chicken Enchiladas Montadas

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

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.

Monday, June 24, 2013

Stuffed Pork Loin Roll

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

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.