Ole'

In honor of Cinco de Mayo, I'm going to share my sister's Enchilada Casserole recipe.  As you probably already have guessed, I am NOT Mexican (the huge clue being my very fair, freckled skin and reddish hair).  I am basically a European Mutt.  But that's ok.  I'm going to celebrate the Mexican holiday anyway by making one of my new favorite recipes (thanks, Margie!)

Enchilada Casserole
2 cups cooked, shredded chicken
Southwestern seasoning (I use Mrs. Dash's Southwest Chipotle), to taste...I'm going to say about 1 Tbs or so.
Cumin (I leave this out...but you can use however much you like)
1 can of black beans, rinsed and drained
12oz bag of frozen corn, thawed
4oz can chopped green chiles
dried cilantro (about 1tsp) or fresh if it's available
Mix above ingredients together

8 6-inch flour tortillas
shredded Mexican cheese
1 large can or 2 small cans mild enchilada sauce

Pour enchilada sauce to cover bottom of casserole dish.
Cover with 4 tortilla shells
Layer 1/2 of the chicken mixture
Cover with shredded cheese
Spread more enchilada sauce over chicken/cheese
Cover with 4 tortilla shells
Pour rest of enchilada sauce over shells
Layer remaining chicken mixture
Cover with foil and bake 30 minutes at 350 degrees
Uncover and put more cheese over the top
Return to oven and bake an additional 10 minutes


Pour a margarita and enjoy!

Spiced Pecans

I love going to the mall this time of the year. Our local mall sells different varieties of spiced nuts that smell ridiculously delicious, but the only problem is, they cost about a gazillion dollars for 1/4 pound of goodness. So, I asked my dear friend Sara if she had a recipe for spiced pecans, and lucky for me she did and was willing to share. :) Pecans can be a bit pricey in the grocery store, but this time of the year you may be able to find a good sale price for pecan halves. And you do want to use pecan halves, not pieces, for this recipe.

Spiced Pecans
1 egg white
2 Tbs water
1/2 cup sugar
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
3 cup pecan halves

Whisk the egg white until frothy; blend in the water, sugar, and spices. Add the pecans and toss. Spread mixture onto a foil covered baking sheet and bake for 250 for 45 minutes. Stir every 15 minutes. Spread onto wax paper to cool.