The kitchen has always been the gathering place. In the home I grew up in, in my grandmas' homes, in my in-laws home and now in my home. It has always been a place of learning, laughter and great conversation. I have many memories of family and friends fixing meals together as they were visiting. One of my fondest memories is of my maternal grandparents dancing in the kitchen while they were preparing a meal. One of my greatest desires is to create these much cherished memories for my own children!

Thursday, December 12, 2013

Couscous

Wow! It has been almost a year since I last posted.  I had intended to post  at least once a month and life just got away from me.  So my goal is to start today and blog a minimum of at least once a month.  I am still cooking and I am still teaching foods so don't think that my passion has fizzled out.  It is as strong as ever and I keep tasting new dishes and trying to replicate them at home.  My daughters have joined me more often than not in our quest to create phenomenal food.  One daughter wants to open a restaurant when she is older and employee her sister and I.  I kinda like the idea of a family run business but I think it would have to be a family owned and operated business.  We are open to name suggestions if you want to submit one.  Tonight we tried a new Indian dish.  At least it is new to us and everyone gave it two thumbs up, except the boys said that they didn't care so much for the quinoa that it was served over.  I think that they are crazy.  My husband loved it.  I think it was better than white rice but still needs a flavor boost.  We will figure it out yet.  Stay posted for the Butter Chicken and Naan recipes to follow shortly.

Wednesday, December 26, 2012

Hiatus

I have been on a hiatus due to the fact that I went back to work full time in August.  Even though I love being a full time mom and housewife, this was an opportunity that we could not pass up because it came with benefits.  I was lucky enough to be able to get a job teaching food exploration to junior high students and helping them find the same love of food preparation that I have.  It has been a very rewarding opportunity.  I am missing being able to blog like I like and keep up with the house.  I find that I have to share the house responsibilities with my family.  I know this is a good thing because my children are learning to be more responsible.  I have come across some great recipes.  The end of the term is coming quickly and a new course will start.  The new course should give me time to blog more and share the new things that I have found.  By the way, I got a Ninja Food Processor for Christmas.  I will let you know how it works for me.

Tuesday, October 30, 2012

Green Chile Pork Enchiladas



We had my nephew over for dinner about a week ago.  Enchiladas sounded great to him.  I was excited about how yummy they would be.  He sent me a message a couple of days later saying that he didn't like chicken or sour cream.  Both of which were in our favorite recipe.  Still craving enchiladas, I was determined to figure out a solution that would still satisfy my craving and not make him eat what he didn't like.  The following is what I came up with.  I served it with Spanish rice and black beans.  It hit the spot and left us all wanting more.  There was only one serving left over which I am sad to say that someone other than me took them to work for lunch the next day.  I hope you enjoy as much as we did.


                       

Green Chile Pork Enchiladas
                             By DeLana Smith
                                                                      
Ingredients
4 C. cooked and shredded pork
3 C. green chile salsa
1 C. chopped white onion
2 – 4 oz cans of diced chiles
1 can of cream of chicken soup
1 Tbls of minced garlic
½ tsp garlic powder
½ tsp Spanish paprika
1 can of chicken broth
2 C shredded cheese (I like the Mexican blend)
8 – 12 corn tortillas

Directions
1.      Preheat oven to 350*F.
2.      Combine everything but the cheese, tortillas and chicken stock.
3.      Cook pork mixture over medium heat until it just bubbles. Set aside.
4.      In a small fry pan heat chicken stock.  Dip corn tortillas into heated chicken stock then place in 9 X 13 baking pan.
5.      Place ¼ - ½ C of pork mixture in the center of cooked tortilla.  Put cheese on top of mixture.  Roll and pull to end of baking pan.  Repeat with remaining tortillas.
6.      Spread remaining mixture over rolled tortillas.  Cover with cheese.  Place foil on top of pan.  Bake for 30 minutes or until cheese is bubbly.