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Sunday, August 28, 2011

Sunday and Monday

This morning I decided to take advantage of the relatively cool temperatures in the kitchen and go ahead and make my cheese enchiladas for Meatless Monday. To make cheese enchiladas you will need the following ingredients:

Corn tortillas
1 can of preferred chili (seriously, we usually use hot dog chili but today I made chili with a can of tomatoes, chopped onion and bell pepper, chili powder and adobo, I let it all simmer on the stove until it reduced.)
Chili powder
Cheese, grated colby jack, queso blanco, 4 cheese mexi blend, (Today I used colby jack and shredded mozzarella because that's what I had on hand.)
Chopped fine onion

Set up your stations like this, a wide shallow bowl with water and 2 tablespoons of chili powder in it next to that a heavy bottom pan with a half inch of oil over medium heat. A 9 x 12 baking pan. 2 small bowls, one with onion, one with shredded cheese near the baking pan. Dip a corn tortilla in the water and chili powder mixture, shake off the excess water and fry it briefly in the hot oil. Place the fried tortilla into the baking pan with tongs, add some cheese and onions to the tortilla roll it up and slide it up against the narrow edge of the baking pan. Keep adding tortillas this way till you have the pan filled. If using the hot dog chili method add some of the chili water mixture to it to thin it out, pour your chili over the top of your enchiladas and then top with cheese, you can place this in the freezer at this point or cover with foil and bake at 350 degrees for 25 minutes, remove foil and bake an additional 5 minutes. Serve with salad and black beans and rice.

I made a pot roast today as well, I chopped up 3 potatoes and 3 carrots plus a good-sized onion and place them in the bottom of a slow cooker. I seasoned the vegetables with salt, pepper and dried rosemary. Meanwhile I salted and peppered my roast and browned it on all sides in an iron skillet, when it was done I placed it on top of the veggies and then sprinkled flour over the top and then seasoned the meat further with soy sauce, liquid smoke, and worcestershire sauce. I placed the lid on top of the slow cooker and put it on AUTO which in my slow cooker means it cooks on high for 2 hours and then switches to low, it will cook for 5 hours at this rate.

My plans for the rest of the week include "rubber chicken" and maybe a slow cooker broccoli potato soup.

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