Yesterday morning I woke up to rain. It was the first cool morning in a long, long time and I was super excited to make stews and chili and soups in the crock pot this week. And then, I looked up the weather and it's supposed to be in the 90s all week. Yuck! So, I scratched that menu and I'll do a little impromptu cooking this week, including grilled cheese and tomato soup, chicken or beef enchiladas, maybe a bag of lentil soup from the freezer, stir fry with (probably) the last of the summer veggies from Farmer's Market, and I don't know what else.
Last night I made pot roast in the crock pot and Eric requested biscuits with it. Since he very, very rarely requests anything I happily obliged. I took the biscuits out of the oven and they looked so pretty and smelled so good. I took a bite to test them out and spit it out. They were disgusting!
Lately I've been telling people how easy baking really is. If you can follow a recipe then you can bake. And that, my friends, was the problem. I looked back over my recipe and saw that instead of 4 teaspoons of baking powder I had used 4 tablespoons of baking soda. Lesson learned: don't talk on the phone while mixing in ingredients.
I quickly whipped up another batch using the correct amounts of the correct ingredients and, while not looking as pretty, they tasted a whole lot better. So good, in fact, we ate all of them. I got my recipe from allrecipes.com.
Laura requested the enchilada recipe. It is super, super easy. I got it from my grandma who got it from someone. I can't find where I wrote it down, so I kind of do it by memory. Sorry none of the measurements are exact. Just do what looks right to you.
Boil 4 (or so) chicken breasts until cooked through and shred chicken with a fork. (I cooked my chicken in the crock pot and saved it for later)
Season chicken with salt and pepper to taste.
Shred cheese (mozarella, jack, whatever you want) and mix in with chicken.
Pour enough green sauce (Mexican green enchilada sauce bought at the grocery store) to cover the bottom of a 9x13 pan.
Roll the chicken/cheese mixture up in a corn tortilla until all is used up.
Pour the rest of the green sauce on top of the enchiladas. Spoon around so that all of the tortillas are covered.
Add sliced olives and more shredded cheese on top.
Bake at 350 F (175 C - for my Canadian friends) for 30 minutes or until cheese is bubbly.