May 14, 2010 § 1 Comment
Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh…
Yeah, I joined an online group called the Daring Kitchen. It kind of makes me feel like I belong to some crazy underground cell of culinary superheroes with secret cooking powers. “Souffle Man!” “The Chiffonade-inator!” “Tagine Girl!” Unfortunately I have yet to meet any of these particular denizens of the Daring Kitchen. I also have not yet taken the step of wearing a spandex suit while cooking (or have I?…). But, I did think it would be fun to join because each month you get a challenge of something new to cook, and I thought it might be good for me to be intentional about slightly expanding my repertoire of cooking techniques, lest I find myself roasting absolutely everything I run into.
I was really excited that this month’s challenge was Tex-Mex because that’s something that I don’t do a lot of, but am always happy to eat, in particular because I think cilantro and avocados are so delicious I would be happy to merge with them and become a cilantracado and eat myself. (Wow, I totally sound like a crazy person! Er, sorry about that. I just really like avocados. Anyway, back to a pretense of normalcy…)