what's corny and cheesy and delicious all over?

There are many blessings found in living in a small town.  This week, that blessing was fresh-picked-from-the-garden corn.  Last night, I used some of it in a simple pasta with shrimp, tomatoes and white wine.  Tonight, I decided to take those same veggies and make something entirely different: roasted veggie enchiladas!  I think this is because it was raining.  We Texans like to make enchiladas when it's rainy (or sunny, for that matter).

                      Get ready for a sensational seasonal supper, y'all!

Cut the corn off of two cobs (trying not to let those kernels fly all over the kitchen like confetti).  Then chop two roma tomatoes (sans seeds), 3 cloves of garlic (chopped large) and a large shallot or half an onion.  Drizzle with vegetable oil (not evoo: it has too strong a flavor for this) and season liberally with 1 T cumin, 1 t chili powder, salt and pepper to taste.

 Roast at 400ºF/204ºC for about 15 minutes.

 While those veggies are roasting, get going on your enchilada sauce.  Add enough oil (vegetable again) just to cover the bottom of a small pan (about 3 T) and go a bit crazy with the cumin.  Also add a bit of chili powder and enough flour to soak up all of the oil.

The French call this sort of sauce base a roux.  But we're making Mexican, we'll just call it deliciosa.

Add in about 1 T of tomato paste, which gives it a rich color and depth of flavor.

Then add about 1 1/2 cups chicken stock.  When my family makes enchilada sauce, they just use water, which tastes great too once it thickens.  I must've been thinking of this as I made my sauce, because I seasoned it with salt and pepper without tasting it, thus making it waay too salty.  Like Atlantic Ocean salty.  *Must remember how salty chicken stock can be!*  If at first you don't succeed...

 ...try and try again.  Much better.

 Grate some cheese as that sauce thickens (again).  I just used colby jack because it's what I had, but pepper jack would add a nice kick.

Now, get your corn tortillas ready to fill with those spicy roasted veggies and mild cheese.  Unless you never outgrew that "eating paste" phase from kindergarden and like all your food to be paste-ish, only use corn tortillas.  Very fresh corn tortillas will probably roll up without tearing, but mine have been hanging in the fridge for a few weeks (they last a good long while) and so they needed a quick dip in hot oil to soften them so they wouldn't tear.

Fill each tortilla (I made eight enchiladas) with a tablespoon or so of filling and cheese.  Roll up.

Cover with that delightful sauce.  I actually strained mine through a sieve, just to be sure I got a nice smooth sauce.  Top with a bit more cheese and a sprinkling of chili powder.  If you have any filling leftover, put that across the top as well.

Cover with foil so they don't dry out, and bake for 15 minutes at 400ºF/176ºC.  Uncover and cook 5 minutes more.

Here you have it!  Top with cilantro, or if cilantro is as appealing to you as kindergarten paste, chopped scallions will do.

 Absolutely deliciosa.  Full of flavor and very satisfying.

Poor Hayden didn't even get one bite.

Bon appetit!
Lilrevchef

you ain't gettin' this at Taco Bell, honey.

When it's late April and the day is rainy and a chilly 52 degrees, what's a Texan to do, y'all?  Make enchiladas, of course!  These are actually my favorite enchiladas to make: roasted tomatillo and chicken.  After a full day at church (complete with a really fun "Show and Tell" and lunch), I was interested in a no-fuss, easy supper.  This takes such little effort and has dynamite flavor.

First, you'll need some of these guys: tomatillos.  They look kinda dodgy on the outside, but are similar to a tomato.  If you've ever had green sauce in a Mexican restaurant, these little gems are probably behind it.  You'll need about 8 of these.

Peel 'em and they'll be sticky under that papery skin.  Rinse them off and then chop into bite-sized pieces.

Here's where your whole sauce comes together: to those tomatillos, add 2 cloves of garlic, 1/2 an onion chopped and 1/2 a jalapeno chopped in thirds.  It's a good idea to taste your jalapeno a bit, because they can range from bell pepper mild to quite kicky. Mine had some good heat (which is why I didn't use the whole thing).  Toss the veggies with a bit of canola oil (or other flavorless oil: evoo has a bit too much flavor for Mexican food) and season with salt, pepper and 1 T of cumin.  Roast 400ºF/204ºC for 20-25 minutes.

They'll look all slimy and mushy when done, but don't worry.  SO good.  Trust me.

Just a wee bite, please??

While tomatillos + friends are roasting, prep your enchilada filling.  Now, of course, one could roast your own chicken or use leftovers.  Or, if one wants to take the easy route, just buy a rotisserie chicken at the grocery store.  It shreds really nicely for enchiladas.

The enchiladas are easy to put together: just corn tortillas (never use flour tortillas to make enchiladas unless you never outgrew your elementary school penchant for paste) filled with white cheddar cheese and the chicken.

Once those tom's are good n' roasted, blend them in a food processor with 3/4 cup of warm chicken stock, until smooth.  Taste to see if it needs any seasoning.  Tomatillos have a tang to them, so I usually go a bit lighter on salt when using them.  And that's your sauce.  To quote the indomitable Ina, how easy is that?

Pour sauce over enchiladas and top with extra chicken.  (I ended up using half of a rotisserie chicken to make 10 enchiladas, the other half's in the freezer for emergency lemon chicken soup if I have a cold.)  Note slightly creepy grin on my enchilada-desiring dog.  Ha.

Bake for 20 minutes at 350ºF/176ºC, until well-heated through.  The sauce is really nice and thick, so won't bubble a lot.

These enchiladas are best with sour cream on top, and if you're feeling a bit fancy, put some in a ziploc bag and snip the end off to make a piping bag.  It also helps detract from the way my enchiladas somehow fell apart in the short journey from the baking dish to the plate.  These enchiladas have delightful flavor: the tang from the tomatillos, heat from the jalapenos and creamy goodness of sour cream is splendid.

Bon appetit!
lilrevchef

austin avocado omelet

Several years ago, I was checking out seminaries and spent a weekend at Austin Seminary.  While I didn't feel called to go there, I discovered something amazingly tasty in Austin: omelets with creamy avocado.  I also remember that the cafe had a carafe of coffee and mugs while you waited for a table.  That was especially fantastic.  After a wonderful week in Florida with my German friends the Kuhlas, I slept in and craved these omelets this morning.  They're especially good with a bit of turkey or ham in them, but I just used what I had: sharp white cheddar and avocado.  

 Simple egg prep stuff: s&p in two eggs.

 Whisk together and for a bit of extra flavor, add whatever herb you have on hand.

 (I used thyme.)

Heat a small nonstick skilled over medium-high heat.  Put some of this super-healhy delicious stuff in it. :)

  Add the eggs and cook until just set.  (When you add the eggs, pour them directly over the butter and it will spread out under them.)  Once they're set, flip it over gently, using a spatula.

Slice up your avocado while the eggs cook.  If you open your avocado and it looks as pretty as mine does, do a happy dance!

 My sweet dog really wanted a bite of avocado.

Grate some cheese.  I sort of have an aversion to bright orange cheese: this sharp white cheddar is the best.

 Please can I have some cheese?

After you flip the eggs, add a little cheese to one side, then layer the avocado on top and season well with salt and pepper.  Add more cheese on top and fold the omelet in half, cooking until the cheese melts.  

Slice some bread to toast if you like.  I'm infatuated with this honey brown bread.  If your omelet breaks a little, don't sweat it.  There are bigger issues in the world than broken omelets!  I make mine really thick, which is probably more Texas style than french style.  I'm sure Julia would reprimand me for this, but I love big, fluffy omelets.

Enjoy!  The creaminess of the avocado with the sharp cheddar and kick of pepper is just divine.

Bon appetit,
lilrevchef

dominos schmominos

You ain't gettin' this at Dominos, y'all.  This is Rachael Ray's asparagus prosciutto pizza and it's my go-to easy peasy entertaining idea.

I don't have step-by-step instructions with pictures, because I was making it super-quick after work before a friend came over to discuss more churchy stuff.  I used to make this all the time in seminary when gals would come over every Tuesday night.

The leftovers make a delicious lunch: just reheat in the oven to get nice and bubbly and crispy.

Bon appetit!
Lilrevchef

Rachael Ray's Asparagus, Cheese and Prosciutto Pizza

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 pound store-bought pizza dough  (that little dough boy's always great)
• 1 1/4 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper
• 1 pound thin asparagus, trimmed and halved
• 6 ounces Gruyère cheese, grated (2 cups)  I used smoked Gouda instead, because I love it so and it was half the price!
• 3 ounces thinly sliced prosciutto, cut into strips

DIRECTIONS:Preheat the oven to 425°. Brush a rimmed baking sheet with the olive oil. Place the pizza dough on the pan and stretch to fit (if the dough is resistant, cover with a kitchen towel and refrigerate for a few minutes). Spread the ricotta on the dough. Sprinkle the Parmesan on top and season with salt and pepper. Nestle the asparagus pieces in the cheese and sprinkle the Gruyère Gouda on top.Bake the pizza until the crust is brown and the cheese is bubbling, about 20 minutes. Scatter the prosciutto over the top (I put the prosciutto on in the last couple minutes of baking so it gets a little crispy) and cut into squares.

Bubble & Squeak

I realize I sorta plopped my dinner on a plate, but it tastes divine, I promise.

I'm back!  I know it's been a long while, but life's been blissfully busy these days and I've cooked plenty of yummy things, and I want to share one of my favorites:  Bubble and squeak!  Funny name, delicious food.  I learned how to make it in Belfast, from the wonderful Mo Blake.  The name comes from the delightful melted cheese on top (the bubble) and a bit of bacon in it (the squeak).  Consider it a shepherd's pie taken to a whole new level.  It's the perfect thing to warm you up on a chilly night.  Let's get started...

Take 4 small russet potatoes (or Irish ones for you people in that land of spectacular spuds).  Chop them into about inch-sized pieces.

(Hayden gets spooked when I chop things — gallant little guy, I know.  He goes in the other room and only comes back once I'm done.  Funny fellow.)

Fill a pan with water and add the potatoes and bring to a boil.  I also threw in a couple whole cloves of garlic.  Apparently all of the potatoes pieces cook evenly when brought to a boil together (as opposed to just adding them to already boiling water).  If you can understand why that is, I'll give you a golden potato, 'cause this gal has no idea why.

Chop some carrots into small pieces.  It's easiest to do this by chopping a carrot in half, then in half lengthwise and it's easy to cut into little squares.

Chop up three slices of bacon and saute in a dutch oven or large saucepan in a tablespoon of olive oil, until crisp.  Add in one small onion, chopped, and cook until tender.

Grab a few mushrooms and clean them with a damp paper towel.  It's not a good idea to rinse them off, because they're little sponges ("Hey, I'm a funghi!").  Wouldn't you rather they soak up yummy bacon-y, winey (coming later) flavor than just tap water?  Thought so.  Roughly chop those funghis.

Thinly chop half a head of cabbage (I know, lots of chopping, but it just shows how fresh it all is!).  Savoy is the best to use, with it's yummy crinkly texture, but in a pinch you can just use regular cabbage like I did.

Add the cabbage to the bacon amazingness and cook on medium-high heat, stirring often to get a bit of caramelization on it and soften it.  Then add the mushrooms lower the heat to medium and cook for a few minutes.

Then add a splash of dry red wine.  I realize that this picture looks like I took it after having drank a bottle of wine, but I hadn't!  It was just hard to take a pic and pour in vino at the same time.  Scrape up all the bits from the bottom of the pan.  They add depth to the flavor.

By now your spuds are most certainly tender.  Drain them and return 'em to the hot pot so all the liquid can evaporate.

Add about 4 tablespoons of butter and mash them up.

Add a couple of splashes of milk and plenty of salt and pepper and stir together.

Here's what your veggie-bacon layer will look like.  Mmm.

Top with the mashed potatoes.

And top that with some cheese (gotta get that bubble going).  I used havarti because it's what I had.  Would you believe that folks from my lovely church have not only given me all sorts of home staples and a real Christmas tree, but they've given me cheese, y'all!  I usually use white cheddar, but that nutty havarti was perfection.  Broil in the oven for a few minutes (keep an eye on it, goes fast!) until brown and bubbly on top.

Top with a little parsley for freshness and color and enjoy!

Hope this brings you some warmth this winter, y'all!  What are you eating to keep cozy these days?

Bon appetit!

lilrevchef