November 19th, 2007
You wanted more recipes along with restaurant tips, you got ‘em. (They just take a little more time to write but hopefully you’ll try this out and let us know what you think!) Thanks go to Chef Sanchez for sharing the now not-so-secret recipe for an Americanized version of chicken enchiladas.
The ingredients are simple - we got them all at Safeway:
1 fresh hot rotisserie chicken
1 pack of 30 or so tortillas - you’ll have some leftover
1 large can of Cream of Chicken soup
2 regular-sized cans of Cream of Asparagus soup
2 small cans of salsa verde (also known as tomatillo salsa or green chile sauce)
1 bag of shredded cheese, Mexican 4-cheese style
1 casserole dish
1 large mixing bowl
nonstick cooking spray
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Filed under: Mexico, USA, Meals from $5-15 per main course, Recipes | 2 Comments »
June 19th, 2007
I came back from my camping trip with some fresh-but-badly-bruised bananas. Those bruised bananas were perfect candidates for banana bread.
I had some leftover sour cream in the refrigerator, and happened upon a banana bread recipe in Allrecipes.com (my favorite recipe site for realistic, quick, and easy recipes.)
The bread turned out perfectly moist (not raw or undercooked near the bottom part of the cake) and was loved by all.
With all due credit and respect to whoever Cathy is who submitted this, here goes.
Cathy’s Banana Bread
INGREDIENTS
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Filed under: USA, Recipes | 2 Comments »
April 11th, 2007
If you like to cook asparagus in your oven (broiled or baked asparagus), or on the grill, sprinkle some nutmeg over the stalks for a slightly sweeter flavor.
Tags: broil, oven, tip, vegetable
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Filed under: Kitchen, Meals under $5 per main course, Budget, Recipes | No Comments »
