Cheesy Mexican Hash Brown Potatoes, "I Have a Cooking Blog?!" and a List of Excuses

WAIT.  I have a cooking blog?!  Who updates it when I flake out for a couple of weeks?  Oh.  No one?  OOPS.  Ready for a list of excuses that will be interesting to exactly no one?  That's what I thought.

1.  It's hot.  It's like 108-112 degrees hot.  It is damn near impossible to confront a hot grill, an oven, or even to boil water when it is that hot.  It also kills your appetite.  I assumed ((rightly, I believe)) that no one was interested in a recipe for Cheerios from the box.  Or a store-bought popsicle.  If you are, well, you have other issues that I don't feel capable of addressing at this time.  Maybe later though.

2.  I broke up with the co-op which apparently provided a lot of my inspiration.  The suppliers had a rough early summer... quantities went way down, the quality went down, and it was no longer the massive savings that it typically is.  The other thing is that the people there had gotten too familiar with me.  What used to be a less than 5 minute in and out/pick up the shit and go turned into 20-30 minutes because of all the chatting and asking for advice.  I realize this is actually a compliment, but I just don't want to be that chatty at 7 am on a Saturday.  When I relocate next week, I will pretend not to speak English.

3.  Negative comments.  I understand that the Internet is a place where people can hide behind anonymity and I know that ((like everyone else who publishes shit on the internet)) people will sometimes be horrible to me.  I purposefully moderate the comments so that a bunch of negativity doesn't get spewed by ugly people who seriously need a hobby.  Well, two negative comments got under my skin last weekend and I went on strike.  If you don't like the way I swear, what I make, the randomness of any of it, just don't read it.  I'm really not that interesting anyway.

4.  Did I mention it is hot?

*****

That said, let's make something.  In typical style, I set out to make one thing and ended up with something completely different.  The plan was to make breakfast burritos with Italian sausage, but it turned out my eggs were closer to being chicks than eggs, the milk was expired, and defrosting the sausage at that point seemed like a waste of time.  ((Must go to Trader Joe's.  Stat.))  Instead I ended up with cheesy Mexican hash brown potatoes.

What you need:

16 ounces of hash brown potatoes ((I prefer the refrigerated kind, not the frozen ones.))
1 tablespoon of butter
1/2 cup Mexican style shredded cheese
1/2 cup salsa
1 tablespoon chopped jalapeno pepper
Salt and pepper

What to do:

Melt the butter in a large skillet over medium to high heat.  Add the potatoes in a thin layer and smash them down with a spatula.  ((The instructions call for vegetable oil to "fry" them in, but that's just gross.))  Let them cook for 6-7 minutes, or until they get golden brown and crispy on the bottom side.  Oh and leave them alone!  Don't be stirring them all around or anything.  Let it be.  Put a few cracks of salt and pepper on top.

Flip the potatoes over ((if it breaks up, that's totally fine)) and cook for another 5-6 minutes.  Again, add a little salt and pepper.

Smash them up a little and add the salsa and the jalapeno.  Stir it around and add the cheese.  Let cook just until the cheese is melty and gooey.

This can be eaten as a side dish or on a tortilla.  ((The original plan was to mix this with scrambled eggs  and browned sausage...  I'm sure that would be even better.))

*****


I'll be back some time with something!  ((Just kidding.))  I *believe* we are doing a photography shoot next weekend so there will be much to look forward to.

Roasted Pork Tenderloin with Oaxaca Mole Verde, Measurements are Dumb, and Please Come Back

I, semi-last-minute, decided to make dinner for my mother and her friend, Kathy, last evening.  I had been given this totally gorgeous cookbook by Kathy's daughter ((one of my favoritest people)) and was itching to try something from it.  I decided on a pork tenderloin with a mole verde sauce.  ((Little did I know, pork tenderloin is one of Kathy's very favorite things, so look at me, I'm a winner.))

I'm going to warn you, the ingredient list and the instructions look long, but it comes together relatively quickly and is completely worth it.  As you are reading this, you will probably say, "Oh screw her.  This is ridiculous."  I swear to you, I left for the store at 3 pm to get the missing ingredients in within one hour I had made the rub, the sauce to completion, and 2 dozen green chile muffins, Mexican rice, and loaded up everything I needed to take this show on the road.

Original recipe from "Sharing the Table at Garland's Lodge"

What you need generally:

4 pork tenderloins

For the rub:

2 tablespoons each oregano, sage, thyme, cumin seed, and ground red chile
1 tablespoon each cinnamon and nutmeg
1/4 cup of salt ((I used a lot less))
2 tablespoons coarse black pepper

For the mole verde:

2 tablespoons olive oil
1 medium white or yellow onion, roughly chopped
3 garlic cloves, peeled
1 pound tomatillos, peeled, rinsed and sliced
1/4 cup chopped hot green chiles ((not the canned crap-- I used less and deseeded them for wimpier palates))
1 1/2 teaspoons of salt
2 teaspoons each oregano and cumin seeds
1/2 cup raw pumpkin seeds
1/2 cup loosely packed chopped cilantro ((so like half a bunch with some of the stems left on))
2 - 2 1/2 cups of chicken stock
2 tablespoons of lime juice

Are you still with me?  I know.  It seems like a lot, but the vast majority of this stuff is in your spice rack or pantry.  If you don't have something and aren't going to the market, leave it out.  It's fine.

Start by making the rub.  Combine everything BUT the salt and pepper in a small skillet and heat until it smells like heaven.  ((This won't take long, just a couple of minutes on a medium heat.))  Remove from the heat and let it cool a little.  Put into a small baggie and add the salt and pepper and shake it around.  ((I confess, I didn't measure anything, I totally eye-balled it.  Feel free to do the same.))

Preheat the oven to 350, after putting the rack on the highest shelf you can, but still being able to get the pan in.  Drizzle the pork with a little olive oil and then spread the rub over it.  Give it a good pat to make it stick and get all the sides.  Set aside for 30 minutes.  ((I know.  I was a little concerned about leaving pork to sit out.  It's fine.  You won't die.))

Next, we will make the mole.  Heat the olive oil in a heavy sauce pan over medium high.  Add in the onions, garlic ((I didn't chop the garlic cloves, I put them in whole)), tomatillos, and salt.  Give them a stir and then reduce the heat to medium.  Add in the chiles.  Loosely cover the pan ((like make it so that it is half off)) and cook for 10 minutes or until everything is soft.  Stir it every so often to make sure nothing is sticking.

Combine the pumpkin seeds and the oregano and toast in a small skillet until they begin to smoke.  ((Technically, you should grind them with either a grinder or a food processor after this, but I didn't, so don't worry about it.))

Add the pumpkin seed mix, the cilantro, and 2 cups of chicken broth to the pan with the onions/tomatillos.  Stir it well and let cook for just a couple of minutes.

Transfer the sauce ((it's hot in case this isn't obvious!)) to a blender and process until it is very smooth.  You may need to do this in more than one batch depending on the size of your blender.

Return the mixture to the sauce pan.  If it is really thick, add a little more broth.  Add two tablespoons of lime juice and some more salt.  Keep warm while the pork cooks.

**These are their instructions... This did not work for me.... Roast the meat for 8 minutes, reduce the oven temp to 300 and continue another 8-10 minutes.  A meat thermometer should read 140 at the center.  ((I followed these instructions and knew there was no way in hell they were done.  I turned the heat back up to 350 and let them cook for an additional 20 minutes.  I thought maybe I had somehow missed the part where you slice them first, but no.  No idea.))

When cooked through to 140 degrees or just barely pink, remove from the oven and cover with a clean dish towel for ten minutes to rest.

Slice them diagonally at about 1/3 of an inch thick.  Serve with 1/3 cup of the sauce ((which you have kept warm)) over the top.  ((I put it on the side because I was concerned it would still be too spicy for them even though I had mellowed it out some.))

Not the greatest picture because of the lighting, but I was trying not to be "that person" who keeps everyone waiting while they take pictures of food.  

I repeat, this sounds way harder than it is, but whoever you are making it for will think you are a superhero.  I served it along side ((as alluded to)) Mexican rice, black beans with cojita cheese, green chile corn muffins with honey butter, and the now famous, sopapilla cheesecake.

The verde sauce will keep if kept tightly covered in the refrigerator and would be good on basically everything.

*****

All right, this might win the award for the longest post ever.  I'll be back with something a little less daunting ((or at least wordy)) tomorrow!

Tres Leches and a Slow Return to Reality

Hola!  Yes, I am alive and well.  We had a truly incredible week in Manzanillo.  It was everything and nothing that I expected.  I can go on about it for hours and have thoroughly tortured everyone I know with photos and stories and then more photos.

The property we stayed at had the most incredible food.  Every morning, we would select what would be served the following day.  I, of course, quickly commandeered this task and embarked on a "write-in" mission which probably drove the chef, Pilar, insane but was a lot of fun for me.  One day we requested Tres Leches, literally, Three Milks, which is a form of cake.  I managed to finagle the recipe out of Pilar.

Disclaimer:  I have not attempted this recipe yet... There was a bit of a language gap as well.  I have filled in a few items that I think may have been lost in translation with some help from The Pioneer Woman.  Consider yourselves warned.

What you need:


1 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cup Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cup Heavy Cream
_____
FOR THE ICING:
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar

What to do:


Preheat the oven to 350 degrees. Spray a 9 x 13 inch pan very liberally with spray.  When you think it is coated, do it again.

Combine flour, baking powder, and salt in a large bowl and set aside.

Separate the eggs.  Get a little frustrated.  Shake it off.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are a pale yellow. Then stir in the milk and vanilla.

Pour egg yolk mixture over the flour mixture and stir it together very, very gently, just until combined.

Beat egg whites on high speed until soft peaks form. ((Soft peaks means that when you lift the beaters out of the eggs, there are little "hills" which then sink back down.))  With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.  ((At this point, the hills will be more like mountains and will stay that way.))

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread it evenly.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a platter with a lip on it and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, stab the surface with a fork several times.  Don't get totally aggressive, this is not therapy time. Slowly drizzle all but about 1 cup of the milk mixture onto the cake—try to get as much around the edges of the cake as you can.  ((Yes, you are going to have some left over milk mixture.  These things come in premeasured cans, so we just have to deal with it.))

Allow the cake to soak it up for 30 minutes.

To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface and decorate with slices of peaches or mangos to make yourself feel fancy. Cut into squares and serve.

Nutritional Info:  A gazillion calories.  Seriously, a lot.  This is a once in a while treat, so don't sweat it.

*****

The return to reality has been a little slow, as you might guess.  7 days of having exactly nothing to do will do that to you.  Add in a mid-week holiday, and it is a total disaster.

We will have lots more recipes from Mexico coming up in the next while!  Yes, I take requests so if there is something you are dying for, settle down a little and then let me know!

Turkey Po-Tacos, Turkey Tac-atoes, or Oh Lord Someone Else Name Something for Me

So about a thousand years ago, I came up with the idea to put taco meat and toppings on a baked potato  ((this certainly is not an original idea, I am well aware)) and we spent an unreasonable amount of time debating what they should be called with a fervor which should really be reserved for matters of national security.  I was adamantly lobbying for po-tacos.  <<Redacted>> was just as strongly committed to tac-atoes which he later modified to tac-aters.  Ridiculous argument that always lasted way after the meal was gone aside, but has remained memorable for at least seven or so years, these are quite good and good for you.

Not the most photogenic

What you need for 2:

2 large baking potatoes
1/2 lb of ground turkey burger
1 packet of taco seasoning
1/2 c of shredded Mexican cheese
Shredded lettuce
1/2 c of salsa
2 dollops of sour cream

Go:

Start by scrubbing the potatoes and then stabbing them with a fork a few times.  Set aside.

Brown the ground turkey until all of the pink is gone.  Add the taco seasoning packet and the water as directed on the packet.  RIGHT NOW, put the potatoes in the microwave and hit the "potato" button.  If you don't have a "potato" button, well, you are on your own.  Good luck.  Once the turkey and sauce come to a fast simmer, reduce the heat to low, cover, and let simmer until the potatoes are done.

When the potatoes are finished, remove them to a plate, slice them open, and smash them a little.  Top with the lettuce, turkey, Mexican cheese, salsa, and a little sour cream.

Potacos

Nutritional Info:   If you are using a large potato and go easy on the cheese and sour cream, let's call it 350 calories and 6 grams of fat.

*****

Let's see.... What else?  Submitted updated menus to a bed and breakfast this morning...  Working on another writing project...  Inhaling the LaPorte eBook like it is the air I breathe...  Worked a little bit on some blog redesign around here...  I *almost* know what I'm doing at this point!  Not really...  But now if you want to share a post on FB, Twitter, or Google Plus ((cuz EVERYONE uses GPlus)), there should be buttons below each post to do so.  I appreciate it when you do!  You even get a gold star in my Book of People That Don't Suck.

Panasonic Stainless Steel Countertop Microwave Oven - NNSD797S
GE Profile Spacemaker II Stainless Steel Microwave Oven - PEM31SMSS
Cuisinart Stainless Steel Countertop Microwave - CMW-100

Turkey with Black Bean and Salsa Skillet, Blogaholism, and What was the Point?

As you may have gathered, I read a LOT of blogs of basically every variety: food/cooking/baking, fitness, personal, parenting, dating/relationship, fashion, lifestyle, humor, and you name it.  I think my Google Reader subscription list is still over 300 and I have pared it down a lot.  But what I love about reading blogs is the inside look into people's lives.  Now granted, people are not who they appear to be on their site by and large.  The author gives you their own spin on events which out of necessity, must be filtered somewhat.  Some things are exaggerated for effect, some things are outright bullshit, omissions are made, etc etc.  Still I find it fascinating to see how other people's lives unfold and the way in which they choose to present it.  And what is really fascinating is how invested the readers become in their lives as well.

Hmmm.  I wonder what my point was.  I probably didn't actually have one.  I think my point is this...  In this space, I really only talk about my cooking endeavors.  There are some things that I just can't or won't talk about.  However, I have a LOT of other projects going on and as time goes on, I'll be talking more about those as well.  In the past couple of weeks, shit has really taken off.  Based on a conversation today, it is about to get really fracking awesome.  Once we have it up and running, I will fill y'all in.  Promise.

*****

Let's EAT.  As I mentioned previously, I get a lot of requests from people for ideas for quick, easy dinners.  I came up with this after vacantly staring in the fridge and frankly, enjoying the cool breeze from it ((it was 108 here today)).  A turkey with black bean and salsa skillet.

What you need for two servings:

1/2 pound ground turkey
1 cup of black beans, drained and rinsed
1/3 cup ((or more)) of a salsa of your choice
1/4 cup of shredded Mexican cheese
2 tablespoons of sour cream
Tortillas
Lime
Cilantro

Make it:

Start by browning the ground turkey in a skillet.  Crumble it up using a spatula or a fork into small pieces.  Once all the pink is out, add the salsa and the black beans.  Stir and heat through.

Heat your tortillas by placing them between two paper towels and microwaving for 30 seconds.  Pile on the turkey/bean/salsa and then top with shredded cheese, sour cream, a squeeze of lime, and some cilantro.

There are lots of other things you could add if you have time...  Chopped onions, avocado, sweet corn ((I used a corn salsa)), or whatever you want!

This came together in less than ten minutes which is exactly what I'm talking about when it is hot and you haven't had anything but seven diet cokes all day.  

Nutritional Info for one serving:  Approximately 230 calories ((using reduced-fat cheese, fat-free sour cream, and small tortillas)) and 4 grams of fat.

This didn't photograph very well... the light was weird and blah blah blah ... but it was really good and filling.  Luckily, I have a photography student who has asked if she can work with me to build her portfolio!  I just need to come up with something colorful to make and find a time that works with our schedules.  I'm super-excited about it.  As I've said before, I'm no photographer.  I actually don't own a real camera and only take these pictures with my phone.  So when you see super pretty pictures, you will know that is her work!

*****

I need to crank out some more writing tonight and figure out why my dog won't stop growling at the wall.  Be back tomorrow!

Margarita Chicken, Reorganizing, and Mischief

I'm back.  Well, I didn't really go anywhere, but regardless, I'm back.  After a long day on my feet on Sunday cooking for the Mothers' Day French Ambition Tour and a repeat of that Monday morning, I declared Monday afternoon/evening a work-free zone.  All I did during that 12 hours was finish two freelance projects, research what we are referring to as the World Domination Project ((evil laugh here,)) and have a text conversation about absolutely nothing which required in excess of 50 sent messages.  Time well spent.  

The seemingly never-ending political campaign ended last night with the victory toasted with Roger Clyne's Mexican Moonshine.  ((Only four people were being actively babysat after said toast, so that's a decent ratio.))  It got me thinking...  we should make tequila lime chicken.  Alas, my plans were slightly thrown off course when I discovered I didn't actually have tequila ((which if you have seen my bar that should lead to a major, "What? The? Fuck?"))  SkinnyGirl Margaritas to the rescue.

SkinnyGirl Margarita Chicken

What you need:

2 boneless, skinless chicken breasts

1/4 cup of my personal hero Bethenny Frankel's SkinnyGirl Margarita

1/2 cup of orange juice

1 huge squeeze of lime

Dashes of the following: sea salt, chili pepper, garlic powder, onion powder, dried parsley, and black pepper

What to do:

Place the chicken breasts in a glass bowl, stab it repeatedly with a fork ((you can mutter your ex's name, your boss's name, or whoever's name while you do this for free therapy points,)) and then dump everything else in.  Mix it around a little of that the meat is covered with a little bit of everything.  Cover with some form of cling wrap and refrigerate for at least a half an hour, but as long as overnight.  

When you are ready to eat, preheat your grill on at maximum heat.  When it is really fracking hot, throw the breasts on the grill and let them sear on BLAST ((a real setting, remember?)) for one minute on each side.  Reduce the heat to a nice medium and let cook for approximately 4-5 minutes on each side.  Do not flip them a million times!  After the searing, once is seriously enough.  Over-flipping is what dries them out.  Stop it.  Also, no re-marinating!  Once it is on the grill, it is marinated enough.  Adding more marinade just increases your contamination risk.  Feel free to sprinkle on more spices if you like though.  That's allowed.

Grilling times will vary based on how hot your medium is and how big your breasts are.  Ahem.  ((I can't help myself.  Every single time.  I'm such a child.))  Test them with a meat thermometer ((I never do this, I like to live dangerously)) or slice into the thickest part of one to check for doneness.

This is delicioso as is, or you can top it with a little bit of shredded Mexican cheese, some diced avocado, tomato and/or chopped cilantro.  I'm doing pinto beans on the side, but black beans or even refried beans ((if you hate your waistline)) would be good additions.  

Nutritional Info:  For a 4 ounce serving of chicken, approximately 230 calories and 5 or so grams of fat.  Win!

*****

This is probably of interest to almost no one, but I recently reorganized my kitchen and it has reduced my aggravation about a gzillion percent.  Now keep in mind, I cook every day, frequently for more than a couple of hours and twice a week or so, in 8 hour spurts.  However, if you are frustrated with never being able to find the spices you want or if you can't reach the olive oil you use 4 times a week, move it!  It seems like a chore, but really, it only takes a couple of minutes.  The things you use the most need to be in your reach.  Make your life easier!

*****

Lately a lot of people have been asking for quick, light recipes.  I aim to serve, so stay tuned!  

*****

I'm off to get re-blondified and then create a little mischief...  

Project Cupcake, Cinco Links, and Micheladas

I had a momentary lapse from my Cinco de Mayo posting schedule because I took a cupcake order on a slightly short turn-around...  I ended up making Red Velvet/Cheesecake Marbled Cupcakes with Cream Cheese Frosting and Orange Zest; Cherry Coke Float Cupcakes with Whipped Cream and Maraschino Cherries, and Brown Butter Cupcakes with a Girl Scout Samoa Coconut Topping.  The party is being held at what I think is one of those indoor trampoline places...  I'm not sure how it can go wrong with a bunch of really rich cupcakes, trampolines, 30-year olds acting like kids, and a can of Reddi-Whip for the Coke Floats.  I should hide a video camera in the cupcake courier thing.  I have a feeling this is going to be hilarious.

Here's what I ended up with:

Pretty huh?  Don't worry, I am signed up for cupcake piping lessons with a professional cake decorator.  In my defense, those are the red velvet cake and cheesecake marbled ones so the surface is not even.  But they taste DELICIOUS, so I'm not concerned.  Furthermore, I really don't think anyone cares.

Anyway...  Since I didn't want you all to feel I had deserted you, I've complied everything you could possibly need for your Cinco de Mayo celebration tomorrow...  Just click on the handy links...

Appetizers:
Salad and Dressing
Tomatillo Salsa
Shrimp Salsa
Seven Layer Dip

Main Dishes:
Shrimp Tacos
Beef Enchiladas
Chicken Enchiladas

Sides:
Spanish Rice

Desserts:
Sopapilla Cheesecake
Mayan Fudge Cupcakes

Drinks:
Sangria

You know what else is good for Cinco de Mayo?  Micheladas.  Where I'm from, they call a Bud Light ((or whatever)) mixed with tomato juice a Red Beer.  This is a slightly spicier version.

Fill your mug/glass/swimming pool halfway with a cold, light beer.  Fill the glass the rest of the way with Clamato.  Add a squeeze of lime, a dash of tabasco or other hot sauce, a dash of soy sauce, and a couple of shakes of salt.

*I make them half beer/half juice.  I googled around ((that's a verb)) to see if that was "right" and most are saying like 1/4 beer, 3/4 tomato juice.  EFF THAT.  That's ridiculous.  Do it my way.  Bunch of lightweights.  ((Mutter mutter.))

*****

All right.  I'm apparently having a garage sale tomorrow so I should probably do something about that...

Happy Cincoing!

Mexican Quinoa Salad, Websites, and Yes and Yes

In keeping with the "It's almost Cinco de Mayo" theme, let's do something vegetarian, shall we?  How about a Mexican Quinoa Salad?

Black bean and corn quinoa salad

We have discussed this before, but I love quinoa.  It is an ancient cereal grain that has found a great deal of popularity in the last couple of years.  It is really easy to prepare and is kind of like rice or cous cous, but not.  ((Wow.  That was helpful.))

What you need for four servings:
1 cup quinoa
2 cups water
1 can of black beans
1 large or 2 small ears of corn
3 green onions
2 tomatoes
1 jalapeno
A handful of cilantro
Balsamic vinegar
Lime
Salt

What to do:

Start by rinsing the quinoa in a very, very, very fine colander in cold water.  It has a bitter outer coating that needs to be washed off.  Drain it as much as possible and then add it to a small pot with two cups of water.  Bring it to a boil, uncovered and then simmer it covered for 10-15 minutes or until the water is absorbed.

The start

If you are using fresh corn on the cob, boil the water for that as well and then cook it for approximately 8 minutes.  ((If you are using stuff from a can or that is frozen, well, I can't help you.  I'm boycotting.))

While that is cooking, drain and rinse your black beans.  Chop up your tomato, removing the seeds.  Chop the green onions, jalapeno, and the cilantro.


Throw everything ((the black beans, the corn that you have taken off the cob, the tomatoes, the onion, the jalapeno, and the cilantro)) into a large bowl and mix it around.  Add about 2 tablespoons of balsamic vinegar ((maybe more, maybe less; I like more...)), a hearty squeeze of lime, and a few cracks of salt.  Stir it around again.    

So pretty

By about now, your quinoa should be finished.

The end

Add the quinoa to your bowl and stir to combine.  Taste test and add more lime, salt, or whatever you may think it needs.

Yum

Refrigerate it for a couple of hours or overnight and serve.  

Nutritional Information:  Approximately 280 calories and 1 gram of fat per serving.  And full of protein and antioxidants and other good stuff too!  Yes!

*****

That reminds me...  Yesterday, this little corner of the internet was linked to by Yes and Yes!  So exciting!  ((Waves vigorously at new people!))  

The rest of yesterday was spent working on my website for my other ventures...  It is still in the works but I am really happy because like a three-year-old I DID IT ALL BY MYSELF.  There are some things to work out, photos to add, general crap I don't understand at all, but I'm pretty impressed that I got as far as I did with it.  I didn't have a temper tantrum ONCE.  I don't know who the hell I am anymore!  Anyway, I'm sure you will figure out the link so you can go check it out.  For the time being, I am leaving this blog here.  I feel like that way I can still be kind of profane and post stupid pictures and be kind of random without people who are looking for my culinary business getting scared off.  We shall see as time goes on though.  

Shrimp Salsa for Cinco de Mayo

I've made the executive decision that this week is going to be a Mexican food fest in honor of Cinco de Mayo.  Cinco de Mayo is, well, the 5th of May in case that isn't obvious to you.  I'm not judging.  I'm blonde.  I couldn't figure out how to double 2/3 of a cup the other day.  Anyway, I'm going to be giving you some mainly healthier alternatives, but you know damn well at some point there is going to be some cheese-laden something or other pile of goodness...  All things in moderation.

Let's begin at the beginning.  Salsa.  Well, that sounds kind of boring.  How about shrimp salsa?  The idea for this came via Pinterest, but I modified it so that it is basically my pico de gallo with shrimp added in.

Salsa con Camarones

What you need:
1 lb of cooked large shrimp, de-veined and de-tailed
5 roma tomatoes
1/2 red onion
1 clove of garlic, minced
1 jalapeno pepper
1 handful of cilantro
1 lime
Sea salt

What to do:

Start by dicing the shrimp as finely as you can.  Double check that  all of the tails are completely removed and there aren't any mystery shell remnants hanging around.

Move on to the tomatoes and de-seed them. ((Seeds in tomatoes are typically kind of bitter... it will taste better if you get them out.))  You can do this quite efficiently by cutting the tomato into quarters, and then just scraping out the seeds.  If you miss some, you miss some.  Not the end of the world.  Chop the tomato quite finely.

Chop your onion, mince the garlic, and cut up the jalapeno.  Jalapenos in and of themselves are not that hot.  It is the seeds that hold the heat.  Depending on who I'm making it for, I leave varying amounts of seeds in.  ((Arizona natives can take it and will say the hotter the better.  Upper midwest transplants tend to be pretty wimpy and can't seem to handle it.))  Chop up the cilantro, give the lime a good squeeze, and crack some salt over the top.

Stir it all together and place in an airtight container in the refrigerator.  Keep in mind that at this point, none of the flavors have had a chance to mingle so this is not really what your finished product is going to taste like.  After it has had at least a couple of hours in the refrigerator, but preferably overnight, stir it again and sample.  At this point you can add more of whatever you may think it needs.  I generally tend to add another squeeze of lime and some more salt.  Or maybe I'm thinking of tequila...

This will serve somewhere between 8-10 people.  If you are going to have it at a potluck or a cookout, be very aware that seafood is not so happy when it sits outside or even inside for very long.  I would recommend at the very least, putting it on ice and just throw the damn stuff out after a couple of hours.  I don't want any of y'all to get food poisoning, blame me, and tell everyone how I tried to kill you.

Nutritional Info:  Basically free!  This is very low cal and has no fat.  Enjoy with reckless abandon.

*****

Other Mexican goodies can be found under the label of "Mexican" which you should be able to search on the side bar.

Seven Layer Dip Roll-Ups, Free Stuff, and Baby Tigers

It has been a super busy weekend in JuliaWorld as you may have guessed.  The highlights include cooking for a 40th birthday party for about 30 Friday evening, being a massive failure on the 3d Annual Food Bloggers Bake Sale ((gah)), a free 90-minute massage, and an evening on the patio with a couple of bottles of wine and better company.

The menu for the birthday party was basically whatever the birthday boy wants, the birthday boy gets.  I ended up with quite an unusual assortment which actually turned out well because that way there was something for everyone.  One of the items was tortilla roll-ups.  I remember my mother making these and so I had emailed her for the recipe a while back.  Her reply was something to the effect of "I thought they sucked so I threw it out."   Luckily we have Pinterest to the rescue for the basic proportions.

Some rolls are more triangular, some are more rectangular...

What you need:
16 ounces of sour cream ((I used low fat))
8 ounces of cream cheese, softened ((again, I used low fat))
16 flour tortillas ((I used high-fat...  meaning the most authentic ones I could find))
1 bunch of green onions
1 small can of diced black olives
1 cup of shredded Mexican cheese
1 packet of taco seasoning

What to do:

Start by mixing together the sour cream and the cream cheese.  If you are a moron like I am, you will realize you don't have time to soften the cream cheese and will instead resort to using your immersion blender to finish mixing it after saying, "goddammit you fothermucker, stir!"

Add in the taco seasoning and then the green onions, olives, and cheese.  Give it all a healthy stir until it is well combined.

Lay out your tortilla on a piece of waxed paper.  Spread the mixture across it evenly, avoiding the edges on 2 sides.

Picture by Blooming on Bainbridge
She didn't avoid the edges...

Roll it as tightly as you can and then wrap the entire "tube" in waxed paper.  Place into a large tupperware container with the seam side down.

Again from Blooming on Bainbridge

Refrigerate for at least a couple of hours if not overnight.  Just prior to serving, slice them into pieces.  At this point, you will understand why I said to avoid the edges...  Because of the round shape of the tortillas, the edges do not have as many layers and so the filling just falls right out.  I just cut these off first and then usually snack on them while I'm putting the rest of them together.

((If you have leftover filling, it is really good on chips too.))

Nutritional Info:  For about 4 slices, we can call it about 150 calories.  Anyone who actually manages to only eat four slices though is suspect in my book.

*****

Here is a glimpse into how odd things are around here...  This is what came in yesterday's mail.

That would be a FREE ((my favorite word)) 12-inch pan and a picture of a baby tiger being bottle fed.  I swear, there is never a dull moment.  But if you want to help me get more FREE stuff and make me eternally grateful, you can do so by placing an order here.  However, it will not come with pictures of baby tigers.  Well, I highly doubt it.  If that is really helpful in my quest for more free stuff, I'll send you all pictures of baby tigers.

Sopapilla Cheesecake, Pronunciation Guides, and Time Outs

As I mentioned yesterday, last night I delivered dinner to a friend and for dessert, I made a sopapilla cheesecake.  I was googling around looking for unusual Mexican-style desserts and this practically jumped out of the screen at me from amidst eleventy billion recipes for flan.  This comes to us courtesy of Allrecipes.com.

Sopapillas ((soap-a-pee-yas for you Gringos)) are fluffy pastries with cinnamon and sugar and that are typically drizzled with honey.  In this recipe, they are layered with a more traditional cheesecake.

I posted this picture on Facebook and it blew up with various levels of begging for the recipe or for me to deliver either a piece or an entire pan to their home/office/secret-away-from-the-kids-eating-place.

What you need:


3 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon

Go:

Preheat the oven to 350.

Using your mixer, combine the three packages of cream cheese ((I actually used the reduced-fat version which now seems vaguely ridiculous)), the sugar, and the vanilla.  Beat it until it is totally smooth, being sure to scrape the sides and bottom of the mixing bowl.

Lay out the crescent rolls on a piece of waxed paper.  Each tube contains a long sheet that you would normally divide into eight separate rolls, but instead, roll out the dough with a rolling pin to make it the same size as your pan.  ((I used a 9 x 13 glass dish.))  It's a little hard to work with because it is kind of sticky and it doesn't help that it was 82 degrees in my house when I was doing this, but I REFUSE to turn on the air until this weekend when we hit 100 degrees.  ((UGH.))  This isn't going to be perfect, it doesn't have to be.  Don't sweat it.  Repeat with the second tube of dough.

After spraying the dish with cooking spray, lay one of the rolled out crescent dough sheets in the bottom.  On top of that, spread all of the cream cheese/sugar/vanilla concoction.  Put the other layer of dough on top of that.

Pour the melted butter over the top of the whole works.

In a small bowl, mix together the cinnamon and sugar.  Sprinkle this into the butter.

Bake for approximately 45 minutes until the dough is golden brown and fluffy.  Let it cool completely before cutting ((yeah, good luck with that.))  Keep the leftovers ((if you have any)) in the refrigerator, tightly covered.

*****

I finally had to declare myself on hiatus for a couple of days.  I've been running around like a maniac and needed to call a time out!  I have a brunch and trunk show this Sunday at the house and let's just say, my cleaning lady?  She doesn't exist.  I also need to do a bunch of baking for that, get my vendors organized, hopefully make the sauce for canning if these effing tomatoes ever ripen up, and figure out the menu.  Add in that I am filming on Saturday for a cooking segment ((SQUEEE!!)) and I really needed a day or two to get prepared.  Now what the hell am I going to wear for Saturday?!  How am I going to keep myself from goddamn swearing?!  This may go straight to youtube.  I'm thinking it will be quite entertaining.  
 

Shrimp Avocado Summer Tacos, Movus Interruptus, and Stages

Holy hell, what a weekend.  I am in need of a Stage 4 nap.  I don't exactly know what the stages of napping are, but I want the best one.

The moving project was a huge case of hurry up and wait.  When I arrived, I told Deb we were busting ass for one hour and that if either of us were not in motion, there was going to be a penalty.  We FLEW through packing up basically everything that was left in record time when ((ominous sound of doom here)) the movers announced they had been called to assist with a broken-down truck.  It was rescheduled for Saturday and because of their late arrival, continues on today with unloading.

Saturday was then spent cooking for two different parties...  Both went really well and there may or may not still be dishes in the car.  I should really do something about that.  So far today I have spent three hours in what I can only presume is a reinvention of the wheel ((oh well)), planning the menu for the event I'm cooking for on Thursday, and shattering the toenail on my big toe and being about .287 seconds from passing out as a result.  Ow.

Since I'm limping around feeling sorry for my toe, I just wanted to throw something together for lunch that was super easy.  I ended up with Shrimp Avocado Summer Tacos.

I just added the word "Summer" to the title for no apparent reason.

What you need for two servings:

2 multi-grain tortillas ((I'm back on the Carb Balance ones by Mission))
Handful of small-medium *cooked* shrimp  ((I used them cold))
Romaine, about a cup or so
Shredded jack cheese, maybe 4 tablespoons
One avocado
Salsa, maybe a tablespoon or two
Cilantro ((I was out.  Sad.))
Lime to squeeze on top

This really doesn't need instructions, does it?  I didn't think so.

The only tip I have to offer is in regard to avocados...  Once you slice it in half around the core/seed/what the hell do you call that?! PIT, God, then you can pull it apart.  At that point draw a tic-tac-toe board in it with your knife, being careful not to pierce the flesh.  You can then invert it ((flip it inside out)) and scrape out the avocado in cute little squares.

To keep the avocado so it won't go brown, squeeze lime juice over it and seal it in a bag with as close to zero air in it as possible.  Leaving the pit in it will help as well, because that reduces the surface area exposed to oxygen.

I had this with a side of canary melon.  Take that, clean living!

Nutritional Info:  SAINT.  Approximately 220 calories and 3 grams of fat per taco if you are being responsible and go super easy on the cheese.   Avocado actually is pretty high in calories but it is high in healthy fats so we call that a wash.

I'm off to determine what stage of napping can be accomplished with a throbbing toe...

Tomatillo Salsa, Upside Down Verde Tacos, and Go Fail at Something

Did you know I contribute to a fitness website?  Neither did I, but apparently, I do!  ((I'll link to it once I manuever myself into a position where I can add more content to the site.))  I found out about it, oddly enough, when I got asked if I could "clean up" some of the recipes, add a "healthy living" tab, or at least offer healthier substitution suggestions so that her readers don't get led astray.

Luckily, I was one step ahead.  It's now officially Spring, whether it feels like it or not where you are, that means it is time to quit eating our feelings and suck it up, Buttercup.  Given the pepperpalooza from Sunday, I thought tomatillo salsa would be a good addition.

Tomatillos are basically kind of like little green tomatoes that come in a husk.  Don't be scared.

Here's what you need:

12 tomatillos, shucked ((I have no idea if it is called "shucking" them like corn, but as previously noted, it's my blog and I'll write what I want to))
1/2 medium onion, chopped into big chunks
3 green onions, the white part ((save the green parts))
3 cloves of garlic, peeled, but whole
1 jalapeno, somewhat deseeded to reduce heat, and split in 4
1 handful of cilantro
1 lime for juice
Sea salt

Get after it:

Heat a large skillet over high heat.  You want it good and hot.  Spray it with cooking spray ((you could use a little bit of oil, but we have turned over a new leaf)) and throw in the tomatillos, onion, green onions, garlic, and jalapeno.  We are not trying to "cook" them, but we want to get the onions softened up, some black gunk on the sides of everything, and to bring out the flavors.  See?

About halfway there

Pull it off the stove and let it cool off for a while or until you get too impatient.  Pull out a few of the onions and set them aside.  Put the rest into a food processor ((I have a Ninja that I love because I like saying "Ninja")) or a blender.  Add in the cilantro and give it a few pulses to get everything pretty finely diced.  Pour it out into a glass dish, add several cracks of sea salt and squeeze a lime into it.  Stir it around, stick your finger in it, and sample.  If it needs more *something,* add some more *something.*  ((I usually find that a little more salt or another lime is the trick.))  It's not going to be the most beautiful looking thing you ever made, but here it is:

Very Verde

You can use it for chips, on tacos, on a salad, or whatever!   This probably makes about 24 servings, but I really am not sure.

Nutritional Info:  FREE!  This has under 10 calories and no fat in about 4 tablespoons.

This didn't come from any particular recipe other than the pile of nonsense in my own head.

*****

I decided to take this and some of the peppers from the other day and make something up for lunch.  I honestly had no clue what I was even setting out to make when I started and it turned into what shall now be known as Upside Down Verde Tacos because I can't come up with anything better for a name.

What you need (for two servings):

4 corn tortillas (although flour would totally work; I used the really small corn ones)
16 small, cooked shrimp
8 tablespoons sweet peppers, chopped
8 tablespooons *cooked* onion, chopped  ((I warned you to save this from the tomatillo salsa making process!))
Cilantro
Green onion tops
1/4 cup of Mexican shredded cheese
Dollop of sour cream

What I did that I'm not sure you should necessarily repeat although this was really yummy:

Preheat the oven to 350.  In a small glass baking dish, after spraying it with cooking spray, put 4 corn tortillas in, attempting to get them to stand up somewhat.  Add in about two tablespoons EACH of both the cooked onion and the sweet peppers.  Add a little bit of cheese and your fancy, new green salsa.  Put the shrimp on top and roll them into thirds as best you can.  Flip them around and put the seam side down.  ((They will probably not be cooperating the best, but things don't always have to be perfect.  Relax.))  Over the former bottom which is now the top, drizzle a little bit more of your salsa and another sprinkle of the cheese.

Bake, uncovered for about 15-20 minutes.  ((Because I used cooked shrimp, I was just trying to get the cheese melted and everything heated through.))

Remove to a plate and garnish with cilantro, the chopped green onion tops, a squeeze of lime, and maybe a dollop of sour cream.

I just put some of the sweet peppers on the side as a little salad...  You could do a side of pinto or black or refried beans, corn on the cob, Mexican rice, or a regular lettuce salad for the side.

 
There you have it!  Nutritional Info:  For two tacos, about 350 calories, BUT 260 of that is from the corn tortillas, so if you replace them with flour tortillas or the low-carb multigrain onces, you can shave off 120 calories.   I also went very easy with the cheese and didn't add sour cream.

*****

Yesterday, a friend who I hadn't seem in quite some time came up and said, "I would totally pay you to teach me to make some things.  I can barely boil water and I love your food.  Do you do that?"  Ummmmmmm, I do now!  I couldn't think of much that would be more enjoyable than to have a friend over for two hours, she brings the ingredients from a list I give her and a bottle of wine, and I show her how to make it!  We'll then take pictures for this corner of the internet, and I make a few bucks!  I can't believe people will pay me money just to have fun.  It's crazy.

In other news, our application is in and it looks totally, completely, and utterly amazing amazing amazing.  We worked really hard on it and it shows.  As I have said, even if nothing comes of it, we tried, we had a blast doing it, and it is super fun to dream about it.  So many people are afraid to try things and afraid to "fail."  EFF THAT.  If you haven't tried, you have failed.

With that, go do something that scares you.  I am.   Basically constantly.

Spanish Rice, Another Fattening Salad, and Gazpacho

Today we will finish up the dishes from Saturday's party and then we will talk some nonsense, because it is important for one ((meaning me)) to go with one's strengths ((meaning nonsense.))

*****

First, the Spanish rice.  I have tried countless of the "box" versions of Spanish or Mexican rice and always found them to be totally blah.  This, however, was miles apart from that and tastes like the stuff you get in a Mexican restaurant.  A real one.  Not some homogenized chain which relies on overly loud "festive" music to distract you and/or drive you to drinking twelve dollar margaritas.

Arroz ((your Spanish lesson for the day))

What you need:

2 tablespoons olive oil
2 tablespoons chopped onion
1 1/2 cups uncooked long grain rice
2 cups chicken broth
1 cup chunky salsa ((I used Trader Joe's chunky medium salsa))

What you do:

This is easy...  Just heat the oil in a heavy pan and sautee the onion until it is translucent and soft, about 5 minutes.  Mix the rice into the skillet and allow the rice to start to brown, stirring frequently.  Stir in the chicken broth and bring it to a boil.  Reduce the heat, add the salsa, cover, and allow the rice to absorb the liquid.  This will take about 20 minutes.  Give it a stir every few minutes to be sure that it isn't sticking to the bottom.  Taste test liberally...  You can always top this with some shredded Mexican cheese, a squeeze of lime, some cilantro, or a dollop of sour cream.

I made a quadruple batch of this and it disappeared very quickly.

Nutritional Info:  260 calories and 6 grams of fat ((without add-ons like cheese, sour cream, etc)) for about a 1/3 cup serving.

This recipe is also slightly adapted from Allrecipes.com.

*****

How about a fattening salad?  I say, why not?

Fiesta Non-Salad Salad

What you need:

1 head of romaine lettuce, chopped
1 can of pinto beans, rinsed and drained
2 Roma tomatoes, diced
1 can of black olives, sliced
1 cup of shredded cheddar cheese ((I won't tell if you use 2 though))
4 tablespoons of cilantro, chopped
1/3 bottle or so of Hidden Valley Ranch dressing with bacon
1 cup of corn tortilla chips, smashed

What you do:

Throw all of the above in a bowl.  Shake the living hell out of it until it is thoroughly coated.  Hopefully you covered the bowl prior to the shaking.  

Nutritional Info:  Don't tell your trainer you had a salad.  They won't believe you.  Approximately 300 calories and 8 grams of fat for a 1/2 cup serving.

This recipe came out of my own noggin.  You can say you knew me when.

*****

Finally, the gazpacho.  Let me say this.  Gazpacho is not photogenic.  But it is really good and some people might have taken off on a wild hair and started dipping their chips in it.  Just go with it.

WTH is gazpacho, anyway?

Gazpacho is technically a tomato-based vegetable soup which is served cold.  I will confess that I had only maybe had it once before deciding to make it, but it turned out just lovely, if I do say so myself, and I do and I just did.

What you need:

1 cup of tomato juice
2 tablespoons wine vinegar
3 tablespoons olive oil
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 medium onion, finely chopped
*Some* black pepper
4 large tomatoes, peeled and chopped
1 large cucumber, finely chopped
2-3 tablespoons green chiles, chopped

What you do:

First, you think, "Huh.  That doesn't seem like it going to be very soup-like with only 1 cup of tomato juice."  Decide to cast that thought aside and have a little faith.

If the idea of peeling tomatoes leaves you cold, you can use a can of stewed tomatoes, if you must.

Basically, again, just throw everything in a large glass bowl, cover, and refrigerate for *at least* one hour, although overnight is better.  You can serve it in cups or bowls lined with lettuce leaves if you want to be fancy, and I'm sure you probably do.

Finally, think, "I guess it turns out to be a lot more than I thought it was going to.  Damn.  I shouldn't have doubted Jules."  Make mental note to send a nice gift of some sort.

This recipe came from a site called vivanewmexico.com and is filed under "caldos."  They claim this serves 10-12.  I'm not so sure about that.  I would say more like 8 with 3/4 cup servings.

Nutritional Info:  Sainthood:  Approximately 70 calories and maybe 1 gram of fat per 3/4 cup serving.  

*****

NONSENSE TIME!  I have a had a busy morning already with work-work and running some errands. This afternoon, I MUST get back on track with the studying for my certification exams.  What certifications you ask?  Oh, since you asked, I'm working on my certification to be a personal trainer and in fitness nutrition.  Once I have completed those, then it is on to the yoga/pilates certification.  The material is MUCH more dense than I had anticipated.  I really kind of thought the test might be how to count to 15 reps.  ((I'm joking, obviously.))  However, in the first ten pages when they started discussing mitochondrial functions in ATP/Creotine metabolism and I read the phrase "endoplasmic reticulum" for the first time in at least 15 years, my head about exploded.

Anyway, I'll be back later with the info on the Mayan Fudge Cupcakes with Cocoa-Cinnamon Buttercream Frosting because that ought to offset all my thinking about clean living.  Balance, friends, balance.  

Green Chile Chicken Enchiladas, Lazy Susans, and Mexican Groceries

What a weekend!  My birthday was fantastic, thanks for asking.  I had a lovely happy hour at Durant's and then ventured on to meet up with a friend in Tempe that may or may not have resulted in us being asked in the kindest and mildest version of Cantonese to "hurry up and get the hell out."  ((At least that's what I got from what the 5'1 man was yelling.  It turns out lazy Susan's in the middle of the table are not there for sport.  Whoops.))  Friday was dedicated to shopping for the event I cooked for on Saturday and doing a few of the make-ahead style dishes prior to venturing out to a concert.  Saturday was sixteen glorious hours on my feet and I loved every minute of it.

The menu ((which I got to plan)) for my lovely friend Kristina's housewarming consisted of charred salsa, tomatillo salsa, guacamole, deviled crab dip ((with one full pound of crab claw)), gazpacho, green chile chicken enchiladas, beef enchiladas, Spanish rice, green chile corn muffins with honey butter, and Mayan fudge cupcakes with chocolate-cinnamon buttercream frosting.  Within two hours, there were nothing but crumbs and empty platters spinning on the counter remaining.  Everything was a big hit.

The enchiladas were undoubtedly the most popular ((although 8 dozen cupcakes disappeared quite handily too.))  I made double batches of both and probably could have made a triple or a quad.  Next time.

Green Chile Sour Cream Chicken Verde Enchiladas and Beef Enchiladas

Let's start with the Green Chile Chicken ones, shall we?  This is from a recipe I found on Allrecipes which is a really solid site.  I modified it very slightly just to be contrary.  I'll give the proportions for a single batch.  I'm sure you are better at doing math to double it than I am.

What you need:

3-4 boneless, skinless chicken breasts or rotisserie chicken

1/2 teaspoon of ground cumin

6 tablespoons of fresh cilantro

1 15 oz can of black beans, drained and rinsed

4 green chiles roasted and diced ((or you can use one can if you must))

1 10 oz can of green enchilada sauce

12 6-inch corn tortillas

2 cups of shredded Mexican cheese  ((or more))

1 8 oz container of sour cream

What you do:

Start with the chicken.  You have options.  The best way to do this would be to throw 3-4 chicken breasts in a slow cooker with just a little bit of cumin and maybe a small amount of the enchilada sauce and green chiles for several hours so that you can shred them.  ((Shredding is easy.  Just take 2 forks and start pulling the meat apart.))  The second best way is to put your chicken breasts into a saute pan with a little bit of olive oil and the cumin until they are cooked through.  Remove to a cutting board and slice them into smallish pieces.  ((That's what I did.))   Or you could get a rotisserie chicken from the market and use that.  Whatever floats your boat.  

Whatever you use, once your chicken is cooked and either diced/shredded, move it to a medium bowl and add the cilantro, black beans, and green chiles.   Mix it around to combine. 

((Roasting green chiles is really easy and it smells DIVINE.  I simply throw them on the grill once it is really effing hot.  Let the skins get black and blistery and bubbly on all sides.  Remove them to a plate, throw a dish towel over it, and walk away for ten minutes.  When you come back, the skins will be easy to remove just by pinching them.))  

Take an 11x17 baking dish and spread in about half a can of the enchilada sauce.  ((To pick a good sauce, go to the ethnic foods aisle at the supermarket or to a Mexican grocery store if possible ((much, much easier for those of you in the Southwest)) and pick the can that has the most words in a language you maybe only moderately understand.  That's my strategy and it worked.))   Layer 6 of the corn tortillas over the sauce, overlapping them and attempting to get them up the sides of the dish by "glueing" them with the sauce.  Spoon half of the chicken mixture over the tortillas, then add half the cheese, and half the sour cream.  Dump on the rest of the sauce, add another layer of 6 tortillas and the rest of your chicken mixture.  

Cover with foil and bake at 375 for about 30-40 minutes.  Then remove the foil, add the rest of the cheese and dot sour cream all over the top and bake uncovered for an additional 10 minutes until the cheese is bubbly and the sour cream is melty.  Let it stand for 10 minutes prior to serving and garnish with more fresh cilantro.  

  

Nutritional info:  ((assuming this is 8 servings))  Time for the elliptical.  Approximately 375 calories and 24 grams of fat.  It could certainly be reduced by using fat free cheese and fat free sour cream although that just doesn't sound as fun.

*****

I'll be back after bit with the info for the beef enchiladas and maybe a few other items.  As always, thanks for reading along and sharing.