Food

It seems that I spend a great deal of my day consumed by the thoughts of food. Food fills my senses from daybreak to sunset. So this blog is dedicated to thoughts of savory, sweet, tangy, tart, spicy, rich and sumptuous food.This is a place where I can share and welcome questions comments and great thoughts about food.It is December 8th...and I am all about what sweet creations I can fill a few gift boxes with for some of my closest friends, family and neighbors. This is a great time to combine some family favorite with some pre-pack mixes that save time and get even better when you add your own spin to them.I need to fill my boxes with some great variety. I definitely need and awesome brownie. White Chocolate Walnut sounds wonderful.
A Classic Chocolate Chip cookie is a must have
A really good Strawberry Thumb Print (a few peach or apricot sound good also)
Pecan Nut Cups, From Mom's recipe box
A Cinnamon Apple Oatmeal Cookie, organic granola works great in this recipe
I like to do a pantry check before I hit the market. Baking ingredients are at a great value this time of year, I am going to review this week’s ads for values and deals. I am also going to add some organic baking supplies this year. I have a few favorite pre-pack mixes that I will also add to these recipes. I just don't think you can make a better brownie from scratch that will beat Ghiradelli's box mixes (I have tested many scratch and homemade).This is the year of sensible packing and wrapping. A simple cardboard box, white tissue paper and modest twine will do just fine for these boxes.I will post the recipes on December 12.
Dinner today is Pulled Pork Enchiladas, I cooked a 3# pork roast with 2 tbs. of steak seasoning, 2 tbs. of chili powder, 6 whole cloves of garlic, 1 diced onion, and 1 diced red bell pepper in a crock pot for 6 hours on high or until it pulls apart with 2 forks. Once you have removed meat from the pot and shredded with forks, you can portion and freeze until ready to use.
These enchiladas are easy and tasty. The shredded pork makes great quesadillas, tamales and empanadas.
The Recipe Serves 6
Cooked Pulled and Shredded Pork
20 corn tortillas
2 14 oz cans of Enchilada Sauce, I really like HATCH Brand for this recipe
1 cup of diced onions
2 cups of shredded Mexican Blend Cheesecanola oil
1. Spray a 9x13 baking dish with non stick cooking spray and set aside.
2. In a large skillet over medium high cook tortillas on both sides to soften in about 1-2 tablespoons of oil. Stack cooked tortillas on a plate.
3. In the same skillet add 1 can of enchilada sauce. Turn heat off.
4. To assemble enchiladas dip 1 tortilla in sauce and lay on a clean plate. Fill tortilla with 2 forks full of shredded pork. Roll and place seam side down in 9x13 baking dish.
5. Once pan is full pour and remaining sauce from pan and the remaining can of sauce evenly over pork filled tortillas. Sprinkle with diced onions and shredded cheese.
Bake at 350 degrees for 30 minutes or until golden and bubbly. Serve with a green salad with Cotija Cheese and Cilantro Vinaigrette. Spot by tomorrow for more food and fun.