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When it rains, or rather, when it pours and sometimes floods like it does here in this part of Texas, it’s all I can do to stay out of the kitchen. Somehow all that storm action outside gets me revved up and inspired, so I end up baking cookies, pies, bagels, bread, whatever I think to make. Plus stews, roasts, pot pies, pulled pork, baked chicken, you name it, I’m on it.
So, when the weather pulls a fast reverse and turns right around into the hot, humid, and sunny days like we normally have around here, I suddenly find myself zapped and listless. Definitely uninspired for a day or two in the culinary realm.
Which is why I always try to make enough of whatever I’m grilling, baking, sauteing, etc. so that when I do lose steam, all I have to do is throw together one of my famous little casseroles or enchilada dishes in a jiffy, and we enjoy an incredible meal with almost no effort.
Case in point: last night. The rain turned off. The sun and heat turned back on. I lost all steam, suddenly understanding the South-of-the-Border tradition of getting to something mañana… so I made up a batch of enchiladas from leftover butter-sauce grilled pork, saffron-yoghurt marinated lamb, sauteed spinach, grilled onions and eggplant, and goat cheese with olives and orange zest. Top that off with a blend of mushroom tomato sauce and roasted pepper salsa, topped off again with a blend of Swiss, cheddar and Gruyere cheeses and a sprinkle of cinnamon, and whew!! That was dinner last night 🙂 Oh, and it only took about 10 minutes to throw together and 25 minutes to cook in the oven.