I got the November 2009 issue of Food & Wine in the mail yesterday. It boasts “70 Classic and creative Thanksgiving Recipes…” Yep, turkey time is not that far away.
Last year I brined a turkey. I kept hearing about the process on the The Food Network (Yes, I know I always mention The Food Network. Yes, I do watch it that much. It’s like my kids and Spongebob). The brine is supposed to yield a moister bird. It’s a scientific process wherein the salt causes the muscle cells of the turkey to absorb water through osmosis. This hydrates the bird …read more

Coriander is the seed that Cilantro grows from. The ground seed has a sort of citrus tang to it. When I was first married my specialty was a creamy Enchilada dish that featured a sauce flavored with Coriander.

I use chicken that I’ve  previously stewed myself, but if you’d rather, you can use 3 cups of diced leftover chicken and 3 cups of chicken broth. I use a lowfat sour cream and a low fat monterey jack cheese to cut down on the fat with this dish, but it is not necessary for you to do so.
Cheesy Chicken Enchiladas
Ingredients:
*4 cups chicken …read more

After an afternoon at the creek, I’m way too relaxed (meaning lazy) to prepare a big dinner. Instead, I’m going to throw together a family favorite (from when I was a kid) that will be ready in a flash.
Tamale Pie. You open a few cans, layer the ingredients, cover with crushed Fritos and bake. Simple. Serve with a dollop of optional sour cream and you are set.

Tamale Pie
2 cans of tamales, remove from can and remove wrappers
1 can of chili, with or without beans
1 small can of sliced olives
1 cup grated cheese, use cheddar or monterrey jack
1 1/2 cups Fritos …read more