It has been awhile since I made enchiladas…but this recipe we made twice this summer because it was easy and delicious. Plus, you can easily make it without dairy if you need to, which is challenging to find in enchilada recipes.Continue reading
I can’t tell you how many times I have made this recipe. I often just make it without vegetables because I want the chicken, but you can also turn it into an entree and side dish meal.Continue reading
Once again I am here to share some recipes with extra steps. School is about to start here (online) and I don’t need recipes with unnecessary steps.
I am always happy when recipes turn out well, but sometimes they are still not worth remaking, or I know I just am not likely to remake them. Today, I am sharing some of those.
Let’s start off with something I seem to share a bunch on here: biscuits.
I finally remembered pre-cooking which side of the chicken is the breast and which is the thighs so that I could properly spatchcock a chicken. I’ve managed to do it other times, but not as successfully as I did it this time. I’m not sure if the chicken cooked any better than it normally does when I roast it as-is, but I will say that carving the chicken was super easy.
So, what are some tips if you decide you want to try it?
I decided to start a new series because I have started circling back to my old recipes that I hadn’t made for awhile. Sometimes I am changing them up a bit, and sometimes I just want to make it the way it was and see if it turns out differently. Now that my blog is getting up there in age, and I have had more practice with cooking, the recipes might even turn out better.
So, for the recipes that turn out differently or that I change, I am going to share them in these Wednesday posts. Here is the first one…and I am not numbering them in the title because whenever I do that for different series, it always ends up driving me nuts to figure out what the most recent number was, haha.
It was exciting to find a soup that was Mexican-inspired but not with dairy (other than sour cream on top, which I consider optional). Obviously we don’t need to be dairy-free for the Chiplet now, but it is still nice to have the option for anyone who needs it to be that way.