Wednesday, March 10, 2010

Enchiladas, Pinto Beans and Cornbread

Had to blog about these three together because I made them together and they were delicious!

Pinto Beans- so yummy! This was my first time to cook real beans and we loved them.  I cooked them the night before for about 3 1/2 hours, stored them in the fridge, added a bit more water the next day and heated them up again- delicious! 

Cornbread- I think my cast iron skillet might be bigger than the one she uses for this b/c ours was thinner and turned brown quickly- The taste was yummy, though.

Enchiladas- I usually make an enchilada casserole- but decided I would do it the real way this time- I wasn't so sure about the black olives in the mixture, but went ahead and did it- I don't think they added anything and it made a couple of my guests turn up their noses- I will leave them out next time- but the flavor of the mixture with the green chiles was yummy!  I did put "enchilada seasoning" ( I already had it in the pantry) on the meat as I was cooking it and I think it helped give more flavor.

1 comment:

Janice Johnson said...

That is funny about the olives--I put extra in, and thought maybe next time I would scatter them on top too! I love them, but I have also noticed that some guests pick them out when I serve them..(so in the kitchen I eat all the ones they set aside on their plates--can't stand to waste the delicious little things!)