One way I make the work week easier is by cooking large meals on Saturday and Sunday. The leftovers, paired with a fresh vegetable, can stretch a few days. On Saturday, we stayed home and spent a lot of time in the yard. I made two recipes from the Pioneer Woman --- a slow-cooked brisket and green bean casserole made from fresh ingredients. I love fresh green beans, but I really dislike canned ones. Both are from her new cookbook The Pioneer Woman Cooks: Food From My Frontier.
On Sunday, I made Bon Appetit's sour cream chicken enchiladas. I've been making this recipe for about 10 years. The first time I talked to my now-husband, it was to offer him enchiladas at an office potluck dinner. These days, I leave out the cream cheese, because it makes the enchiladas so rich and heavy. An important note for this recipe --- use a high-quality salsa that you love. I love tomatillo salsas; I use Frontera brand. In my opinion, Frontera salsas are the best. I drive to the Watkins Road Kroger from East Maryville because I know they carry Frontera. The E. Broadway at Lincoln Food City by our house carries San Marzano tomatoes and Cafe Bustelo coffee, but they don't have Frontera!
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