i cooked dinner.
i planned ahead, bought the ingredients and made a meal. holy crazycakes.
and wouldn't ya know it...i documented the whole thing. these pictures of each step are my version of a "how to" so i'm basically martha stewart. a domestic goddess! my homemaker moment!
the excitement is overwhelming, i agree.
and now, i present to you, vickichristine's family recipe for:
enchilada casserole and mexican rice
set oven to 350 degrees.
cut up 2-3 tomatoes and half of one onion
let your eyes burn and cry a little.
spread a little sauce on the bottom of the dish.
layer corn tortillas to cover the surface.
spread some more sauce over the torts.
add loads of shredded mexican style cheese.
add some of the chopped up tomato and onion.
repeat this layering process until the dish is full. i usually do about three layers of tortillas.
set the enchilada casserole aside.
put some oil in a pan, add one cup of rice.
fry it up, brown it, make it golden, etc.
once it's golden, add tomato and onion.
sauté that shiz.
then, add 1 3/4 cups of water and 1/4 cup of tomato sauce.
add one crumbled, chicken bouillon cube and toss in one glove of garlic (whole, not chopped - it's for subtle flava)
add some pinches of salt to taste.
once the broth tastes yummy and deliciously scrumptious, cover 'er up.
when the lid is too hot to touch, turn the heat to a simmer or to "lo" - which is what my fancy stove says. simmer, ha!
put the enchiladas into the oven.
set the timer to:
(that's 20 minutes, not seconds)
now, go watch some of the recorded "so you think you can dance" and
cry a lot because dance is so. freaking. awesome.
when the timer dings, go get your food.
it's done and ready to eat!
put it on a plate.
eat it because it's good.
and you made it!
grab a glass of wine while you're at it.
ole! an easy mexican dish sure to make tummies happy.
if i had had sour cream to top the enchiladas with, i surely would have.
i highly recommend sour cream with this one.
i hope you try it and love it.