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I was craving BBQ-y types of food when we got back from Lake Carey, PA for the Fourth of July weekend. I had lots of the famous Sherwood chicken over the weekend, so I thought I’d change it up with … Continue reading
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I make this with any of my enchiladas…or any other Mexican themed food I make. Ingredients: 2 ripe tomatoes, cored and quartered 1 medium onion, white, peeled and trimmed of ends, quartered 3 medium jalapeño chiles 2 cups long grain … Continue reading
This is a really easy weeknight dinner. It also makes great leftovers. I served it with Mexican Rice or high school girl friends Emily and Julie. And of course, Doug eat his fair share when he got home later that … Continue reading
This is my third recipe for enchiladas on this blog. I love both the enchiladas verdes and beef enchiladas, but both are pretty time consuming. For the verdes, you have to roast and peel the peppers before you start. For … Continue reading
My favorite enchiladas. The prep time gets shorter the more times you make them. I like to serve with Mexican rice! 1.25 lbs blade steak – Cut gristle out of the middle. If you’re wondering what the heck I’m talking … Continue reading