Monday post-mortem
So, last night I made a new chicken enchilada casseroley thing. I didn't actually follow a recipe but this is what I did, Maggie had seconds and then thirds, there were no leftovers.
First I took a big Sam's club rotisserie chicken and tore it into pieces, I put half away for curried cashew chicken salad and poured tomatillo sauce on the other half. Then I took a can of Great Northern beans and mashed them with sour cream and chipolte chili powder. Then I took 8 corn tortillas and layered them in a round glass baking dish (two per layer) with the bean mixture covered by the chicken mix, then over the top a can of good enchilada sauce and about a cup of shredded sharp cheddar (I like cabot). It took me 10 or 15 minutes to assemble.
Nervously, I tried a feature on my stove I have been curious about. I set the time that I wanted it to be done and how long it needed to cook (30 minutes at 350) then put in the cold oven and ran off to my afternoon meetings. 3 hours later, at 6:25, I returned home to find it bubbly and ready to have the lid taken off for a few minutes of browning.
I thought it was a little mushy, the corn tortillas really soften up, but the taste was awesome. The way the kids inhaled it and thanked me over and over again was also awesome. I served it with cantaloupe and grapes.
Tonight we have pulled pork barb-queue sandwiches and KFC clone cole slaw. The pork loin is cooking right now 7 hours in just water (!) then I drain it, shred it, and add the home made sauce and onions. I hope it's good.
I have made a little change to my menu - I am taking part of the pork roast pre shredding and putting it aside for the mushu pork buns tomorrow. Just trying to be economical, I think with the barb-queue versus Mushu flavor no one will mind pork 2 days in a row and I don;t have to buy an additional pound of organic chicken thighs.
I also made 2 batches of brownies last night, one to give and one to eat for breakfast apparently.
First I took a big Sam's club rotisserie chicken and tore it into pieces, I put half away for curried cashew chicken salad and poured tomatillo sauce on the other half. Then I took a can of Great Northern beans and mashed them with sour cream and chipolte chili powder. Then I took 8 corn tortillas and layered them in a round glass baking dish (two per layer) with the bean mixture covered by the chicken mix, then over the top a can of good enchilada sauce and about a cup of shredded sharp cheddar (I like cabot). It took me 10 or 15 minutes to assemble.
Nervously, I tried a feature on my stove I have been curious about. I set the time that I wanted it to be done and how long it needed to cook (30 minutes at 350) then put in the cold oven and ran off to my afternoon meetings. 3 hours later, at 6:25, I returned home to find it bubbly and ready to have the lid taken off for a few minutes of browning.
I thought it was a little mushy, the corn tortillas really soften up, but the taste was awesome. The way the kids inhaled it and thanked me over and over again was also awesome. I served it with cantaloupe and grapes.
Tonight we have pulled pork barb-queue sandwiches and KFC clone cole slaw. The pork loin is cooking right now 7 hours in just water (!) then I drain it, shred it, and add the home made sauce and onions. I hope it's good.
I have made a little change to my menu - I am taking part of the pork roast pre shredding and putting it aside for the mushu pork buns tomorrow. Just trying to be economical, I think with the barb-queue versus Mushu flavor no one will mind pork 2 days in a row and I don;t have to buy an additional pound of organic chicken thighs.
I also made 2 batches of brownies last night, one to give and one to eat for breakfast apparently.