A Taste of Latino Influence

I grew up in a small Kansas City Kansas town called Argentine. My neighborhood was rich in Latino heritage and tradition.  Every year there was a fabulous Latino Festival in a park near the center of town, where you could get the best tamales in the state. I grew up eating Perez taco shells, and Spanish Gardens (a locally made taco sauce) was a household name. My favorite Mexican restaurant called Mi Familias, was nothing more than a small authentic restaurant in downtown Argentine with about ten tables. The only way I can now have a taste of my childhood is when I get a special package in the mail from my step dad, Ken, with some taco shells, sauce, and seasoning from back home. Perhaps all of this rich culture has greatly influenced my dinners as an adult. We still have tacos almost once a week, and when I feel like really digging in to some REAL GOOD food, I will spend about an hour or more preparing a homemade enchilada recipe that, although we never wrote it down, it is nestled deep in my heart and soul. I learned this recipe from Ken, whom I love just like a dad to this day. I usually make two trays and freeze on for later.  We never measured anything, so if you recreate this one, have fun with the spices and ingredients because I know I never make it the same way twice. :)

Ken's Cheese and Chicken Enchiladas

• 4-5 cups of shredded cooked chicken (I now buy a rotissarie chicken and shred it)
• 2-3 large cans of enchilada sauce
• 1 pound of sharp cheddar cheese (you may want 2 just in case), shredded
• 1 large pack of corn tortillas (you will have some left over)
• ground corriander
• ground cumin
• chili powder
• onion powder
• garlic powder
• salt and pepper to taste
• 1 large onion, diced and cooked until translucent
• 2 cans of green chilis

 Start by making your own seasoning mix: mix corriander, cumin, chili powder, onion and garlic powder, salt and pepper. (decide on your own amounts) Mix the shredded chicken,cooked onions, 1 can green chilis, 2 to 3 tablespoons of your seasoning mix, and about a cup of enchilada sauce.  

Cover the bottom of two long baking dishes with enchilada sauce (like your making a nice bed for your enchiladas)

Use a medium skillet to warm about two cups of enchilada sauce, which is for dipping the tortillas in before you stuff them and roll them. (As you deplete the sauce add more during assembly)

Set up an assembly line with shredded cheese, tortillas, chicken mixture, and your pan with the warm sauce....

start by dipping a corn tortilla in the warmed sauce (don't get it too hot, or your tortillas will fall apart) Just leave them in there long enough to cover both sides of the tortilla and warm it slightly. This makes it more pliable.

Next, lay your tortilla in the bottom of the baking dish add a few tablespoons of chicken mixture and top with some cheese. Then, roll the enchilada. (don't be too upset if you break a few, even veteran enchilada makers break a few.)  Continue until your pan is filled with enchiladas....assemble more and fill your other pan. Sometimes I make three pans and just make cheese enchiladas in the last pan. If you decide to do this use the other can of chilis and slice one pound of the cheese into rectangles. Fill the tortillas with a rectangle of cheese and some green chilis...

After your pans are filled with assembled enchiladas pour a generous amount of enchilada sauce over the top and top with the remaining shredded cheese...

bake them at 350 for about 30-40 minutes (they will be bubbly) I usually cover them with foil for most of the cooking time and uncover for the last 10 minutes... 

If you want to freeze them, cover them with foil and a lid before baking....put them in the freezer until you are ready to bake them. Let them thaw in the fridge during the day, and bake in the evening.

I love this recipe, and now that I have typed it up...it is a labor intensive task, but let me just tell you~it is WELL worth the work! ;) 

I learned how to cook in the kitchen where I first made these, and I guess that is  also where my love of cooking began to grow! I think I also learned the importance of cooking with your kids; you are creating memories which will never be forgotten.



Christmas Memories

It was hard to decide which recipe and memory I wanted to share today. I didn't realize I had so many. Since I have only one FAVORITE cookie recipe, I thought I would share that today. My grandmother's carrot cookies are slightly sweet, and more like a little cake than a heavy cookie. I did not know my grandmother well because she passed away when I was three years old, but I know she made great cookies.  My aunt still makes these (and several other) cookies each year at Christmas time, which is when grandma used to make them. I think the original recipe was actually my great-grandmother Martha Bodenhammer's, so this recipe has been through at least three generations now. Although grandma, and my aunt made them around the holidays, I love to make them any time so that I can have a taste of Christmas year round. I think I will make them soon too, because I have the January/February doldrums (not too sure if that is spelled correctly)....and I there is nothing like the taste of Christmas to perk you right up! If you bake at all, you probably have everything you need in the pantry....so roll up your sleeves and get ready for a taste of the holidays!! Enjoy!

Grandma Bodenhammer's Carrot Cookies

Cookies

3/4 c. Crisco

3/4 c. sugar

1 egg beaten

1 c. cooked, mashed carrots

1 tsp. vanilla

1 c. raisins (soaked in hot water for 30 minutes) I am guessing that you can use craisins if you prefer as well~hmmm...good idea, I may just try that next time.

2 c. sifted flour

1/4 tsp salt

2 tsp baking powder

1/3 c. chopped nuts (optional)

Icing

2 c. powdered sugar

2 tbsp. soft butter

orange juice ...just enough to mix

1/2 tsp coconut flavoring (if you don't like coconut use almond)

2 drops yellow food coloring

(use a cake decorating bag with a round tip to ice cookies)

Cream Crisco and sugar. Add carrots,vanilla, and egg. Mix well. sift flour, salt, baking  powder.  Add to creamed mixture. Fold in raisins and nuts. Drop by spoon full on greased cookie sheet. Bake at 350 for 15 minutes. (makes about 4 dozen cookies)

Let them cool on a rack, and then drizzle with the icing. Enjoy!! I love this as a fall cookie as well....or any time!



The Food Diaries

So a friend of mine suggested that I blog about what I know and love~Cooking! So hear goes nothing:
As I was menu planning this week, I was having a flashback to my childhood.  Although mine was not always filled with rays of sunshine, I still have fond memories of the people I love (some with us, and some not), and I have at least one recipe in my recipe box for each one of them.
One of my favorite recipes is handed down from my stepmother, who is no longer with us. This week, I made the decision to make her tuna casserole this Saturday since my husband is spending time with his dad, and he is not crazy over "any" casserole. Plus, Addi and I LOVE it!
 I remember having this casserole growing up, and it was my favorite dish that she made. Every time I make it, I remember her, and so although she is not with me, she is with me. Her version of this recipe was served over mashed potatoes! Yum-O! But, I no longer serve the dish that way as it is double the carbs, which is a NO NO!
I thought it fitting to share the recipe in hopes that someone else may create memories with a great dish. 
Since I am a big Rachael Ray fan, I don't always measure everything, but use the old "eye ball" method quite often.  So for those of you that recreate this recipe, make it your own, and enjoy the memories that follow.

Ginger's Tuna Noodle Casserole

This is a tribute to the 70's and 80's when all you needed was a can of Campbell's soup, some cheese, and a few other ingredients to make a great meal.

• 1 -12 ounce bag no yolk egg noodles
• 1 or 2 cans of tuna in water
• 1 can of cream of mushroom soup
• 16 ounces of velveeta cheese
• 1/2 cup of milk (or maybe more)
• 2 tbsp. butter
• hand-full of frozen peas
• Salt and pepper to taste

Bring a large pot of water to a boil. Salt water and cook noodles until done. Drain noodles and put them back into the hot pot. Add butter, milk, cream of mushroom soup, and tuna. Stir all together. Cube the Velveeta cheese and trow it in the pan with the rest. On medium low, melt cheese, stirring often. Throw in the frozen peas for the last few minutes of cooking.

Serve with a piece of crusty bread. 

If you like the traditional tuna casserole in the oven, you can throw it in a casserole dish, add some breadcrumbs mixed with olive oil and broil until brown on top...we just have never done it that way.

I have found that most of my recipes are connected to people and memories....I hope they create memories for my daughter so that she is inspired to enjoy what I consider a labor of love~cooking!

Thanks Adrienne for the idea and inspiration!!

New to blogging

I thought I would try some blogging...since I am new to this, it really won't be much. Today was a splendid day in North Carolina.  Addison is now 2 and a half going on five. She has been using the potty every day for over a week!Yay for us!! Since Christmas, she has been sleeping in her big girl princess loft bed. :) I can't believe how time flies. I am not sure there is much to say today. Until the next time ~ Stay Classy North Carolina. LOL!