As I mentioned in the previous post, our trip to Kansas was quite an adventure. You may have heard on the news that there was quite a bit of severe weather in the Midwest last week; well, much of it was near where we were!
Thursday, I was driving through Oklahoma while Alec slept. He woke up and checked the radar on his phone (he is such a weather geek) and noticed we were about to hit some storms. So, he took over the driving. I fell asleep, so I don't know how bad it was, but when we stopped in Wichita for gas and a snack, it was very windy. There were a lot of storm chasers at the gas station.
We continued on to Hayes without much trouble. Just after we arrived and were getting into bed (around 3 AM) the skies really opened up - I remarked that we were lucky we got there when we did. Around 5 AM, the power went out and with it the A/C in the hotel room. The power came back on around 6 AM, and then at 6:30, there was another lightning strike and the fire alarm went off! Alec went out into the hall to see if it was a real fire. The alarm only stayed on for a minute or two, so we figured it wasn't and we went back to sleep.
Friday during the day, we had nice weather. From Hayes, we went to Grandma T's house. She made supper for us, and M.K. stayed to help her clean up while Alec and I headed for Aunt T & Uncle W's house. About 15 minutes after we left there, Alec was checking the radar and realized some severe weather was headed our way. We went on, but called M.K. and told her to stay put. When we arrived at T&W's, we spent the rest of the evening watching tornado warnings on the news. (Not really the visit we'd planned!) M.K., Grandma and Uncle R (who had arrived by that time after driving through stormy weather) ended up having to go over to the neighbor's house and take shelter in the basement as a tornado headed right for town! Luckily, it passed by with no damage in the immediate area.
So, M.K. left for her hotel, about 40 minutes away. Just after she left, another tornado headed that way. She decided to press on, but she said it was a very scary drive. Fortunately, she made it safely, as there did end up being damage in the area. One couple was killed when their car was picked up and another couple's tractor trailer was picked up and spun around. They were lucky to survive - they broke out their windshield to escape from the vehicle and didn't know until afterwards there was a downed power line touching it.
Saturday we again had nice weather during the day so we were able to enjoy the Jubilee festivities. I think we might have had OK weather Saturday night, too. I don't remember anything bad.
Sunday started off nice and sunny if very hot & windy. Still, we were able to have the family BBQ outside at Grandma's with minimal trouble (I kept worrying that the very full skirt of my dress was going to blow up!) However, just as we finished cleaning up and were about to head for the hotel, a thunderstorm blew through. It was a quick one, though and we were soon on our way in much cooler temps!
Monday again started off nice. We hung out with Aunt T. and the cousins and then stopped in Wichita to see M. off at the airport. A storm blew through there, but it passed and we got on the road. Of course, the storm followed us all the way to the Oklahoma border. We stopped at a Shell station so Alec could take a break and get a drink. I stayed in the car. A few minutes later, he came running out to get me - they were about to close the store because a tornado had been spotted in the area! They actually locked the door before we got back to it, but thankfully they let us in. There were quite a few people in cars just trying to wait out the storm. One very brave & kind employee from the Shell ran out to get everyone to come into the store! We ended up huddled in the hallway & bathrooms while the storm passed. Except Alec - of course he and a few other people were watching the storm! Apparently, a tornado did touch down about 2 miles from where we were, but it was rain-shrouded. After that, we made it home with no more severe weather!
Ironically in all this, the theme for the Jubilee was . . . The Wizard of Oz!
Friday, May 30, 2008
Wednesday, May 28, 2008
Jeopardy! Tryout
Our trip to Kansas was crazy so I didn't get to blog while we were there. The trip as a whole was fun, but quite an adventure. That's a whole other post, though. So first, the news you've all been waiting for - how the Jeopardy! tryout went!
We had a smooth trip down to the city, with time to eat lunch at Chick-Fil-A and make a stop at Ulta to stock up on shampoo (we don't have either place here).
Then it was on to the hotel. Quite a few people were already there. I filled out my application form with all my contact information. I was supposed to list anyone I know who works at a station that airs the show - there was no way to think of everyone (except for Alec, of course), so I just listed the stations!
After having very attractive (ha!) Polaroid pictures taken, we went into the meeting room. The contestant coordinators were very nice and very funny. They told us a little about the show, and how the tryout would work. Then we did a little practice session where they demonstrated how the clues work - like the "before and after" category where the answer will be two phrases joined by a common word or the "rhyme type" category where the answer will rhyme. Next was a written test, similar to the test I took on line. Each question was timed. I at least wrote something down for about 85% of the questions. Later I realized I got at least one of those wrong (and I had quite a few more guesses). The last part was a mock game and a short interview. They called us up in groups of 3 and we played the game, complete with the buzzers. Then they asked each person a couple of questions. I was in the 2nd-to-last group and while of course I knew plenty of answers for all the other groups (we watched everyone) I hardly knew anything in my game. Oh, well.
They don't tell you how you did, just that if you passed, you are in the contestant pool for 18 months. They will shoot from July - April for the 25th anniversary season (how cool would that be to take part in?!) then shortly after that start the next season. So, I could get a call next month, or next year, or never. If I don't get called, I can take the on-line test again in January 2010. There were a couple people at my tryout that have tried out 2 or 3 times before!
So that's the story. More about the adventures in Kansas later in the week!
We had a smooth trip down to the city, with time to eat lunch at Chick-Fil-A and make a stop at Ulta to stock up on shampoo (we don't have either place here).
Then it was on to the hotel. Quite a few people were already there. I filled out my application form with all my contact information. I was supposed to list anyone I know who works at a station that airs the show - there was no way to think of everyone (except for Alec, of course), so I just listed the stations!
After having very attractive (ha!) Polaroid pictures taken, we went into the meeting room. The contestant coordinators were very nice and very funny. They told us a little about the show, and how the tryout would work. Then we did a little practice session where they demonstrated how the clues work - like the "before and after" category where the answer will be two phrases joined by a common word or the "rhyme type" category where the answer will rhyme. Next was a written test, similar to the test I took on line. Each question was timed. I at least wrote something down for about 85% of the questions. Later I realized I got at least one of those wrong (and I had quite a few more guesses). The last part was a mock game and a short interview. They called us up in groups of 3 and we played the game, complete with the buzzers. Then they asked each person a couple of questions. I was in the 2nd-to-last group and while of course I knew plenty of answers for all the other groups (we watched everyone) I hardly knew anything in my game. Oh, well.
They don't tell you how you did, just that if you passed, you are in the contestant pool for 18 months. They will shoot from July - April for the 25th anniversary season (how cool would that be to take part in?!) then shortly after that start the next season. So, I could get a call next month, or next year, or never. If I don't get called, I can take the on-line test again in January 2010. There were a couple people at my tryout that have tried out 2 or 3 times before!
So that's the story. More about the adventures in Kansas later in the week!
Wednesday, May 21, 2008
Yesterday's Run
Darn it, I just lost my post. Even more briefly than before - yesterday I did 5K in 41 minutes. I ran the whole first mile thanks to encouragement from Don, my new unofficial running coach.
Hoping to run some this weekend in KS. In addition to the family reunion, it's Jubilee weekend in Grandma T's town and there's a rumor that there's a 5K race. But, it's not listed on the website, so I guess we'll find out when we get there!
Hoping to run some this weekend in KS. In addition to the family reunion, it's Jubilee weekend in Grandma T's town and there's a rumor that there's a 5K race. But, it's not listed on the website, so I guess we'll find out when we get there!
Jeopardy! Tomorrow
Think good thoughts for me at 3 PM CST tomorrow - that's when my tryout starts. (That's 4 PM EST for those time zone-challenged east coasters.)
I'm not going to have to go through all that rigmarole to get there, either. First, a pilot friend of ours offered to let me ride with him, as he has a flight tomorrow from DFW. But, he was leaving at 5 AM (ouch!), but it still seemed like a better idea than the Greyhound (which admittedly seemed like it might be a little creepy). But, Alec got his co-worker to agree to do the noon show, so he'll be leaving work in time to just drive me down there at a more reasonable hour.
I'm not sure how much Internet access we'll have in KS, but if I can, I'll post about the tryout!
I'm not going to have to go through all that rigmarole to get there, either. First, a pilot friend of ours offered to let me ride with him, as he has a flight tomorrow from DFW. But, he was leaving at 5 AM (ouch!), but it still seemed like a better idea than the Greyhound (which admittedly seemed like it might be a little creepy). But, Alec got his co-worker to agree to do the noon show, so he'll be leaving work in time to just drive me down there at a more reasonable hour.
I'm not sure how much Internet access we'll have in KS, but if I can, I'll post about the tryout!
Saturday, May 17, 2008
Western Wildlife
We took a little day trip today, part of which was a drive through a wildlife preserve. We saw some cool stuff. Here are just a few pictures of the animals we saw!
Longhorn (picture by me)
Turtle (picture by me)
Bison (picture by Alec)
Longhorn (picture by me)
Turtle (picture by me)
Friday, May 16, 2008
Running Update
I haven't posted about running lately because there's not been much to post.
The Tuesday after the 5K, we went out with the running club. I decided to go ahead and try to run with them on their 5K route just to see how I did. One of the guys in the club, Don, was nice enough to run with me, even though I'm slow. He was very encouraging and a great partner! I ended up beating my time from the race that day. I don't remember my exact time, but I think it was around 39 minutes. A huge part of that is the fact that the course is basically flat and of course I didn't have a pit stop.
After that day, for various reasons we didn't run the next few times. Last Tuesday, I tried the route again and partnered with another girl in the club who is normally pretty fast but had shin splints. We actually ended up walking a bunch and we cut a few blocks off the route. So, not really a noteworthy performance.
Last Thursday was a horrible run. I didn't have anyone to partner with, so I walked a lot - it's easy for me to take it easy when there's no one there to encourage me. I ended up really psyching myself out to the point where I was hyperventilating. Not my most stellar moment. It was a good thing no one was there to see me (except the strangers who were passing me on the path!)
This week, I skipped Tuesday. My allergies have been bothering me and I'd had a migraine since Sunday, so Alec went without me.
Thursday we ran in a different neighborhood, where one of the members lives. Everyone had been talking about this huge hill on the course, so I was pretty scared. Of course, I feel behind the group early. The hill was at the beginning of the course, but it was downhill that time - so, that wasn't so bad (though I need to learn how to use the downhills to my advantage - I feel like I expend too much energy trying not to go fast, because I don't want to be running pell mell down the hill).
Anyway, as I got to the bottom, I walked a bit and there I saw Don coming back to run with me - he really is a nice guy! Anyway, I did OK the rest of the course - Don let me walk when I needed to, but not far. When we got back to the hill Don said "We're going to start at that first mailbox [this was still on the flat] and we're going to run to the pole with the mirror [which was on the hill]." I said I'd try. And I actually did it - discovering when I got to the top of the hill that the pole was in fact at the top of the hill. The hill was on a curve, so I thought I couldn't see the top.
Which means I ran the whole way up the hill! I was really proud of that. But, then I had to walk for a bit. As we neared the house where we started, Alec was running back - he didn't realize Don had stayed behind with me and he was worried. I sprinted to the end, and that's when I got a little disappointed. My time was over 47 minutes, so slower than the 5K. Now, this course was 3.3 miles, and I hadn't really had a good run in almost a month, and I've been sick, but I still felt like that equates to a 3.5 - 4 minute difference in the time.
If I don't think about the time, I feel good about the run, but that time sure bugs me.
Of course, it encourages me to try to do better on Tuesday's run. Hopefully someone who knows the 5K route will feel like going slow so I can find my way. Since I've only done it twice and the 2nd time we cut off one turn, I don't know it very well. But, I'd like to try and beat 39 minutes if I can.
The Tuesday after the 5K, we went out with the running club. I decided to go ahead and try to run with them on their 5K route just to see how I did. One of the guys in the club, Don, was nice enough to run with me, even though I'm slow. He was very encouraging and a great partner! I ended up beating my time from the race that day. I don't remember my exact time, but I think it was around 39 minutes. A huge part of that is the fact that the course is basically flat and of course I didn't have a pit stop.
After that day, for various reasons we didn't run the next few times. Last Tuesday, I tried the route again and partnered with another girl in the club who is normally pretty fast but had shin splints. We actually ended up walking a bunch and we cut a few blocks off the route. So, not really a noteworthy performance.
Last Thursday was a horrible run. I didn't have anyone to partner with, so I walked a lot - it's easy for me to take it easy when there's no one there to encourage me. I ended up really psyching myself out to the point where I was hyperventilating. Not my most stellar moment. It was a good thing no one was there to see me (except the strangers who were passing me on the path!)
This week, I skipped Tuesday. My allergies have been bothering me and I'd had a migraine since Sunday, so Alec went without me.
Thursday we ran in a different neighborhood, where one of the members lives. Everyone had been talking about this huge hill on the course, so I was pretty scared. Of course, I feel behind the group early. The hill was at the beginning of the course, but it was downhill that time - so, that wasn't so bad (though I need to learn how to use the downhills to my advantage - I feel like I expend too much energy trying not to go fast, because I don't want to be running pell mell down the hill).
Anyway, as I got to the bottom, I walked a bit and there I saw Don coming back to run with me - he really is a nice guy! Anyway, I did OK the rest of the course - Don let me walk when I needed to, but not far. When we got back to the hill Don said "We're going to start at that first mailbox [this was still on the flat] and we're going to run to the pole with the mirror [which was on the hill]." I said I'd try. And I actually did it - discovering when I got to the top of the hill that the pole was in fact at the top of the hill. The hill was on a curve, so I thought I couldn't see the top.
Which means I ran the whole way up the hill! I was really proud of that. But, then I had to walk for a bit. As we neared the house where we started, Alec was running back - he didn't realize Don had stayed behind with me and he was worried. I sprinted to the end, and that's when I got a little disappointed. My time was over 47 minutes, so slower than the 5K. Now, this course was 3.3 miles, and I hadn't really had a good run in almost a month, and I've been sick, but I still felt like that equates to a 3.5 - 4 minute difference in the time.
If I don't think about the time, I feel good about the run, but that time sure bugs me.
Of course, it encourages me to try to do better on Tuesday's run. Hopefully someone who knows the 5K route will feel like going slow so I can find my way. Since I've only done it twice and the 2nd time we cut off one turn, I don't know it very well. But, I'd like to try and beat 39 minutes if I can.
Wednesday, May 14, 2008
Recipe of the Week - BBQ Turkey Meatloaf
This week's recipe of the week comes from my new favorite Food Network show, Down Home with the Neelys. Pat and Gina Neely own a family BBQ restaurant business in Memphis, TN and they just debuted their show this year. They are so much fun to watch and their recipes always sound so good. This is the first one I've tried, though.
Instead of typing out the recipe, I'm just putting in a link to the Food Network site. It's probably easier to print out from there, anyway, if you want to make it.
BBQ Turkey Meatloaf
from Down Home with the Neelys
I did make a couple of substitutions. First, I didn't have enough paprika to mix up their BBQ seasoning. So, I used Lawry's Season Salt - it has basically the same ingredients. Second, I didn't make the BBQ sauce. I just used the sauce we love, Stubbs, made in Austin, TX. I've never been to the restaurant and I don't know if Alec has. But, they make some darn good sauce. I definitely want to go to the restaurant when we go to Austin! (Not that I know when that will be!) I also cut the recipe in half (I just eyeballed the egg). It made plenty for Alec and I to have generous servings for dinner and enough for lunch today. I served it with red-skin mashed potatoes (with the skin on).
The recipe was easy to put together and it was very tasty! Alec wants it in the regular rotation so that's a good sign!
I did remember the pictures this time! It doesn't look very pretty on the plate, though.
Instead of typing out the recipe, I'm just putting in a link to the Food Network site. It's probably easier to print out from there, anyway, if you want to make it.
BBQ Turkey Meatloaf
from Down Home with the Neelys
I did make a couple of substitutions. First, I didn't have enough paprika to mix up their BBQ seasoning. So, I used Lawry's Season Salt - it has basically the same ingredients. Second, I didn't make the BBQ sauce. I just used the sauce we love, Stubbs, made in Austin, TX. I've never been to the restaurant and I don't know if Alec has. But, they make some darn good sauce. I definitely want to go to the restaurant when we go to Austin! (Not that I know when that will be!) I also cut the recipe in half (I just eyeballed the egg). It made plenty for Alec and I to have generous servings for dinner and enough for lunch today. I served it with red-skin mashed potatoes (with the skin on).
The recipe was easy to put together and it was very tasty! Alec wants it in the regular rotation so that's a good sign!
I did remember the pictures this time! It doesn't look very pretty on the plate, though.
Monday, May 12, 2008
I'm Doing the Jeopardy! Audition for Sure!
I called Jeopardy! to check on my eligibility since Alec works for a station that airs the show. A very nice lady called me back very quickly (I was surprised) and said that it's no big deal. So, I get to try out! Hooray!
It's going to be an adventure getting there, though. The audition is next Thursday (the 22nd) and we're due in Kansas first thing Friday morning. My audition time is 3 PM and they say it will take 2.5 hours. It's in the city, which is about 2 hours away (3 in rush hour traffic). So, if I drove myself, I'd end up getting home around 8:30 PM and then it's 7 hours to Kansas, so we'd get there at 4 AM.
But, this is seriously one of my lifelong dreams and I really wanted to make it work. So, I looked into the Greyhound bus (the bus station is 1 block from our house). They have one that leaves at 9 AM and gets to the city at 12 PM. I can walk 2 blocks from the bus station and get the city light rail, and take that to a station about 2 miles from the hotel where the audition is. From there, I can take a city bus to a stop around the corner from the hotel. So, that's how I'm going to get there!
Then, Alec is going to drive to the city after work and wait for me while I audition, and we'll leave for KS from there. It's an 8 hour drive, but we're gaining the time it would take me to drive back here from the city, so we'll get there at 2 AM. Which somehow sounds better than 4 AM.
In preparation for the show, I have to have 5 one-line bits of information about myself - you know, the stuff Alec asks the contestants about during the show? So far, I haven't really come up with many good ones. The story behind it has to be short - I don't want to be like that lady the other day who took up all 3 contestants time telling her story about how she almost got arrested in a museum in Paris. If you have any ideas, leave me a comment or drop me an e-mail!
It's going to be an adventure getting there, though. The audition is next Thursday (the 22nd) and we're due in Kansas first thing Friday morning. My audition time is 3 PM and they say it will take 2.5 hours. It's in the city, which is about 2 hours away (3 in rush hour traffic). So, if I drove myself, I'd end up getting home around 8:30 PM and then it's 7 hours to Kansas, so we'd get there at 4 AM.
But, this is seriously one of my lifelong dreams and I really wanted to make it work. So, I looked into the Greyhound bus (the bus station is 1 block from our house). They have one that leaves at 9 AM and gets to the city at 12 PM. I can walk 2 blocks from the bus station and get the city light rail, and take that to a station about 2 miles from the hotel where the audition is. From there, I can take a city bus to a stop around the corner from the hotel. So, that's how I'm going to get there!
Then, Alec is going to drive to the city after work and wait for me while I audition, and we'll leave for KS from there. It's an 8 hour drive, but we're gaining the time it would take me to drive back here from the city, so we'll get there at 2 AM. Which somehow sounds better than 4 AM.
In preparation for the show, I have to have 5 one-line bits of information about myself - you know, the stuff Alec asks the contestants about during the show? So far, I haven't really come up with many good ones. The story behind it has to be short - I don't want to be like that lady the other day who took up all 3 contestants time telling her story about how she almost got arrested in a museum in Paris. If you have any ideas, leave me a comment or drop me an e-mail!
Friday, May 9, 2008
Recipe of the Week: Goat Cheese Enchiladas
I made these on Monday in honor of Cinco de Mayo! I forgot to take a picture..
Overall, we liked them, though the goat cheese was a little rich. I think next time, I'll add some shredded chicken to the mix - maybe boil it with the liquid from the chile and some of the Mexican oregano for flavor. I halved the recipe, mainly because goat cheese is expensive! It made 5 enchiladas. I was afraid it wouldn't be enough food, so I also made a quesadilla with some shredded Mexican-blend cheese. Two enchiladas and 1/2 of a quesadilla was perfect for each of us.
I made the sauce on Sunday, just to save time when actually preparing dinner.
I'm linking to the original recipe, in case you want to read it or print it out without all my editorial comments.
San Antonio Style Goat Cheese Enchiladas
from Bobby Flay on the Food Network website
Ingredients
Red Chile-Tomato Sauce, recipe follows
12 blue corn tortillas (I used regular flour tortillas)
Goat Cheese filling, recipe follows
8 oz Monterrey Jack, grated
3 T chopped cilantro, for garnish (I left this out. I don't like cilantro)
Sour cream, for garnish
Chopped green onions, garnish (I left these off, too. We all know I don't garnish food when it's just Alec and me!)
Directions
Preheat oven to 375 degrees.
Spread 1/2 c. of the Red Chile-Tomato Sauce into a medium, deep casserole.
Dip tortillas in remaining chile-tomato sauce to lightly coat both sides. (I found a pie plate worked well for this.) Spoon about 2 T of the Goat Cheese filling in each tortilla, roll up. (I put the tortillas on a cutting board to do this step. I also used way more than 2 T. of filling. But, I was using the big tortillas. Corn tortillas are usually smaller.)
Arrange the rolled tortillas in a casserole so they fit snugly. Pour 1 1/2 c. of the remaining chile-tomato sauce over the enchiladas, and top with grated cheese. Bake for 20-30 minutes or until the enchiladas are heated through. Remove and sprinkle with chopped cilantro, dollop with sour cream and garnish with chopped green onions.
Red Chile-Tomato Sauce
Ingredients
2 ancho chilies (After much searching in the produce area, we found these in the Mexican food section. They are dried.)
3 T vegetable oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
1 T ground cumin
1 T dried Mexican oregano
1 c. dry white wine
1 (16 ounce) can plum tomatoes, pureed (I don't know if the tomatoes I used were plum or not. It didn't say they were. I just got canned whole tomatoes.)
2 c. homemade chicken or vegetable stock (I actually had homemade turkey stock that I froze at Thanksgiving.)
Salt and freshly ground black pepper.
Directions
Bring 2 cups of water to a boil in a small saucepan. Add chilies, remove from heat and let sit for 30 minutes. (I used 2 cups even with 1 chili. I still didn't cover the whole thing, so I flipped it over after about 15 minutes.) Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin & oregano and cook for 1 minute. Add ancho puree and cook for 2-3 minutes. Add wine, tomatoes and stock and cook for 20-25 minutes or until slightly thickened. Season with salt & pepper, to taste.
Goat Cheese Filling
Ingredients
1 1/4 pound goat cheese
3 cloves garlic, coarsely chopped
1/4 c. freshly graded pecorino Romano
2 T fresh lime juice
1/4 c. finely chopped cilantro (I left this out. Again, I don't like cilantro.)
Salt and freshly ground black pepper
Directions
Place goat cheese, garlic, pecorino Romano & lime juice in a food processor and process until smooth. Season with salt & pepper and fold in the cilantro.
Overall, we liked them, though the goat cheese was a little rich. I think next time, I'll add some shredded chicken to the mix - maybe boil it with the liquid from the chile and some of the Mexican oregano for flavor. I halved the recipe, mainly because goat cheese is expensive! It made 5 enchiladas. I was afraid it wouldn't be enough food, so I also made a quesadilla with some shredded Mexican-blend cheese. Two enchiladas and 1/2 of a quesadilla was perfect for each of us.
I made the sauce on Sunday, just to save time when actually preparing dinner.
I'm linking to the original recipe, in case you want to read it or print it out without all my editorial comments.
San Antonio Style Goat Cheese Enchiladas
from Bobby Flay on the Food Network website
Ingredients
Red Chile-Tomato Sauce, recipe follows
12 blue corn tortillas (I used regular flour tortillas)
Goat Cheese filling, recipe follows
8 oz Monterrey Jack, grated
3 T chopped cilantro, for garnish (I left this out. I don't like cilantro)
Sour cream, for garnish
Chopped green onions, garnish (I left these off, too. We all know I don't garnish food when it's just Alec and me!)
Directions
Preheat oven to 375 degrees.
Spread 1/2 c. of the Red Chile-Tomato Sauce into a medium, deep casserole.
Dip tortillas in remaining chile-tomato sauce to lightly coat both sides. (I found a pie plate worked well for this.) Spoon about 2 T of the Goat Cheese filling in each tortilla, roll up. (I put the tortillas on a cutting board to do this step. I also used way more than 2 T. of filling. But, I was using the big tortillas. Corn tortillas are usually smaller.)
Arrange the rolled tortillas in a casserole so they fit snugly. Pour 1 1/2 c. of the remaining chile-tomato sauce over the enchiladas, and top with grated cheese. Bake for 20-30 minutes or until the enchiladas are heated through. Remove and sprinkle with chopped cilantro, dollop with sour cream and garnish with chopped green onions.
Red Chile-Tomato Sauce
Ingredients
2 ancho chilies (After much searching in the produce area, we found these in the Mexican food section. They are dried.)
3 T vegetable oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
1 T ground cumin
1 T dried Mexican oregano
1 c. dry white wine
1 (16 ounce) can plum tomatoes, pureed (I don't know if the tomatoes I used were plum or not. It didn't say they were. I just got canned whole tomatoes.)
2 c. homemade chicken or vegetable stock (I actually had homemade turkey stock that I froze at Thanksgiving.)
Salt and freshly ground black pepper.
Directions
Bring 2 cups of water to a boil in a small saucepan. Add chilies, remove from heat and let sit for 30 minutes. (I used 2 cups even with 1 chili. I still didn't cover the whole thing, so I flipped it over after about 15 minutes.) Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin & oregano and cook for 1 minute. Add ancho puree and cook for 2-3 minutes. Add wine, tomatoes and stock and cook for 20-25 minutes or until slightly thickened. Season with salt & pepper, to taste.
Goat Cheese Filling
Ingredients
1 1/4 pound goat cheese
3 cloves garlic, coarsely chopped
1/4 c. freshly graded pecorino Romano
2 T fresh lime juice
1/4 c. finely chopped cilantro (I left this out. Again, I don't like cilantro.)
Salt and freshly ground black pepper
Directions
Place goat cheese, garlic, pecorino Romano & lime juice in a food processor and process until smooth. Season with salt & pepper and fold in the cilantro.
Wednesday, May 7, 2008
Last Week's Recipe of the Week - Chicken with Sweet Corn and Potato Saute
Wow, I've been bad about blogging (and about running for that matter, but that's another post). I made this last week and I never posted it. The flavors were good, but my potatoes were a little too al dente. I also made way too much of the corn & potato saute. I should have cut that in half! But, I'll be making it again since overall we liked it.
As a bonus, I got to use my new zester that I got in Dallas!
Chicken with a Sweet Corn and Potato Saute
from Express Lane Meals by Rachael Ray
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper
Zest and juice of 1 lemon
2 large baking potatoes, scrubbed clean or peeled
4 T. extra virgin olive oil
1 t. dried thyme
1 medium onion, finely chopped
2 large garlic cloves, chopped
1 10-oz. box frozen corn kernels
1 1/4 c. chicken stock
2 T. butter
1/4 c. fresh flat-leaf parsley, chopped
Directions
Season the chicken breasts with salt, pepper and lemon juice. Let the chicken marinate while you get the rest of the meal going.
Cut the potatoes into quarters lengthwise. Arrange the quarters cut side down on a cutting board. Thinly slice the potatoes across the width - you want thin, bite-size pieces.
Heat a nonstick large skillet over medium-high heat with about 2 T. of the olive oil. Add the potatoes in an even layer across the hot skillet. Season with salt, pepper and thyme. Resist the temptation to stir the potatoes for about 2 minutes to let them brown up a little bit. Once the potatoes brown, stir in the onions and garlic and continue to cook, stirring occasionally, for 7-8 minutes or until the potatoes are flirting with tenderness. If the potatoes are getting too dark, turn back the heat a little.
While the onions and potatoes are cooking, preheat a second large skillet with the remaining 2 T. olive oil. Add the chicken breasts and cook for 5-6 minutes on each side.
While the chicken is cooking, add the corn kernels to the potatoes and cook, stirring frequently, for 2-3 minutes. Add the chicken stock, turn the heat up to high and bring the stock up to a bubble. Continue to cook for 3 minutes, or until the liquids have reduced by half. Turn the heat off and add the butter, parsley and lemon zest, stirring until the butter is completely melted.
Serve the chicken whole or sliced on top of the sweet corn and potato saute.
The only change I made was to use red potatoes instead of baking potatoes. I did 4 poatoes for the two of us and I should have only done 2. I couldn't find a 10 oz. bag of corn, but I did find a 12 oz. Again, way too much. Next time, I'll just get the 16 oz. bag and use 1/2 of it.
As a bonus, I got to use my new zester that I got in Dallas!
Chicken with a Sweet Corn and Potato Saute
from Express Lane Meals by Rachael Ray
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper
Zest and juice of 1 lemon
2 large baking potatoes, scrubbed clean or peeled
4 T. extra virgin olive oil
1 t. dried thyme
1 medium onion, finely chopped
2 large garlic cloves, chopped
1 10-oz. box frozen corn kernels
1 1/4 c. chicken stock
2 T. butter
1/4 c. fresh flat-leaf parsley, chopped
Directions
Season the chicken breasts with salt, pepper and lemon juice. Let the chicken marinate while you get the rest of the meal going.
Cut the potatoes into quarters lengthwise. Arrange the quarters cut side down on a cutting board. Thinly slice the potatoes across the width - you want thin, bite-size pieces.
Heat a nonstick large skillet over medium-high heat with about 2 T. of the olive oil. Add the potatoes in an even layer across the hot skillet. Season with salt, pepper and thyme. Resist the temptation to stir the potatoes for about 2 minutes to let them brown up a little bit. Once the potatoes brown, stir in the onions and garlic and continue to cook, stirring occasionally, for 7-8 minutes or until the potatoes are flirting with tenderness. If the potatoes are getting too dark, turn back the heat a little.
While the onions and potatoes are cooking, preheat a second large skillet with the remaining 2 T. olive oil. Add the chicken breasts and cook for 5-6 minutes on each side.
While the chicken is cooking, add the corn kernels to the potatoes and cook, stirring frequently, for 2-3 minutes. Add the chicken stock, turn the heat up to high and bring the stock up to a bubble. Continue to cook for 3 minutes, or until the liquids have reduced by half. Turn the heat off and add the butter, parsley and lemon zest, stirring until the butter is completely melted.
Serve the chicken whole or sliced on top of the sweet corn and potato saute.
The only change I made was to use red potatoes instead of baking potatoes. I did 4 poatoes for the two of us and I should have only done 2. I couldn't find a 10 oz. bag of corn, but I did find a 12 oz. Again, way too much. Next time, I'll just get the 16 oz. bag and use 1/2 of it.
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