We are living in dirt.
Some friends did some digging for us while we were on vacation in the Wild Wild West, and, since returning, we have been living in dirt. The basement needed insulation around its entirety which left us with 20 feet of dirt surrounding the entire house. Abe thinks its fantastic… absolutely fantastic. Digging and rolling and mud and dust clouds… fanTAStic. And the chickens! The chickens think they’re in heaven. Chicken heaven… they scratch out little bath pods and fluff themselves like there is no tomorrow. You can almost see them smiling. Curt is thrilled because this brings us one step closer to a front and back porch before cold weather comes…AND he gets to use big machinery. Oh, the joy in this boy’s face.
The only person not enjoying this– I don’t even have front steps, people!- is me. I’ll be the first to admit I’m no saint when it comes to cleaning. Country living, having a child, and being married to me has taught Curt to re-evaluate his expectations considerably…but I’m no slob. Major cleaning/picking up happens at least once a week- usually on Saturday mornings (the result of childhood brainwashing). This whole situation has driven me to my wits end, which wasn’t far, I know, but I am there.
All this to say, there is dirt everywhere…sand and grit and dust everywhere.
And I have decided I don’t care.
Because I’m getting a porch and a screen…someday.
And now…oh, man, are you gonna love me for this one…
The Ultimate Enchilada Recipe as published by Texas Monthly and introduced by my sister-in-law Sarah. It is now a Mulder favorite. The green sauce is fabulous all by itself for dip.
*Don’t be scared by the ingredients…I promise the peppers and tomatillos can be found near the green bell peppers in the produce department. They’ll be labeled and everything. It’s super simple.*
Chicken Enchiladas with Salsa Verde
aka Ode to Joy
2 #s tomatillos, dehusked and washed (They kinda look like green tomatoes in a corn husk.)
1 medium yellow onion
6 serrano peppers or 3 jalapenos (We use 4 serranos for medium heat.)
2 T. canola oil
¾ cup fresh cilantro
salt to taste
Place tomatillos, onion, & peppers in a skillet and drizzle with 1 T. of canola oil. Roast for 10 minutes. Add skillet mixture to blender with cilantro & salt. Heat remaining 1 T. of canola oil in the skillet. Add blender sauce to the skillet and cook for 5 minutes. Set aside.
2 ½ #s chicken (Buy a nice roasted one at the grocery deli and be easy on yourself.)
¼ cup butter
1/3 cup diced green pepper
1 1/3 cup diced yellow onion
¾ cup diced fresh tomatoes
1 t. minced garlic
1 t. salt
1 t. pepper
1 ½ t. cumin
¾ t. oregano
¾ cup whole tomatoes, pureed with juice
¾ cup canola oil
16-20 corn tortillas (6” round)
1 # Monterey Jack cheese, shredded
Preheat oven to 350°. Boil chicken and shred. In a 2 qt. pot, melt butter. Add bell pepper, onion, and diced fresh tomatoes. Cook until soft.
To pot, add shredded chicken, spice mixture, and pureed tomatoes. Cook for 15 minutes.
In a skillet, heat canola oil. Using tongs, place tortillas in one at a time and cook until soft. Stack on a plate with a paper towel in between each one. (This is so the tortialls don’t break and it totally works. You must use corn tortillas at least the first time…they’re so good.)
Assemble enchiladas. Pour verde salsa and shredded cheese on top. Bake until cheese melts. Of course, this freezes beautifully, so freeze half for another day.
Happy Labor Day weekend to you all!
Be safe and eat good food.
See? I didn’t mention her and her cute adorableness once.