Our new favorite

The beginning of a very fine weekend.

Ada's attempt to butter her own bread, unsupervised of course.


Here is a yummy, hearty, and delicious soup to add to your meal rotation. It's our new favorite, and very, very Southern. It calls for butter beans, baby.

Succotash, the healthier version:

1 onion, chopped
1 green pepper, chopped
1 cup of water
2 cups butter beans (canned or fresh cooked)
2 cups corn (fresh, canned or frozen)
2 tbs. butter

Combine all ingredients, cover and simmer at least 20 minutes. Delicious with a pan of corn bread. I add a dollop of hot sauce and 1 bay leaf to this as well, borrowing from the recipe below.

Stacking vegetables. We're not sure what to think about this trait - everything must be "in order".

Succotash, the sinful version...but so, so good!

4 strips of bacon, fried, crispy and crumbled - reserve 2 tbs bacon dripping in the pan
Add to pan:
1 onion, finely chopped
2 celery stalks, finely chopped
Cook until tender
Stir in 3 tbs flour, blend thoroughly
Slowly whisk in 3 cups of chicken broth, bring to boil while stirring.
Add bacon, 2 cups fresh/canned corn, 1 1/2 cups canned butter beans, 2 bay leaves, 1/2 tsp. pepper. 1/2 tsp hot sauce optional (it really adds flavor, though).
Simmer 15 minutes on reduced heat.
Remove bay leaves and stir in 1/2 cup heavy cream.
Salt to taste.

Getting ready to help Dad plant seeds this morning, in preparation for our Summer garden.

Celebrate the Harvest with Chile's

I mentioned in a post a while back that I love collecting recipes from people I've met and fallen in love with; I get to think about them when I cook the meal, and add fun an interesting meals to my repertoire.

As Halloween approaches, and the weather is thinking about turning blustery, here are two recipes from two fabulous women that will allow you to celebrate the changing season Southwest style! Both women are talented clinicians who provide therapy to survivors of sexual trauma at two different organizations in Tucson. I had the opportunity to work with both of them professionally and had the pleasure of getting to know them personally.

Michelle and I bonded while watching our two girls grow up with one another (2 months a part), and now will get to enjoy (from afar!) watching our sons grow up (let's say a month a part to be safe). And then there is Norma - Norma told me once to learn to be a little more "ghetto" and a little less serious at work. I love that woman!

Both ladies hail from the Southwest (New Mexico and Arizona) and make delicious food!

Here are their fabulous chile-laden recipes for you to try; and I hope that you do!

Michelle's Chile Rellenos

Heat oven to 350, spray/grease a 9x12 pan with Pam (I don't have any, so I use butter)

Needed:
26oz can whole green chiles
12oz can can milk- low fat or no fat
4 eggs
4 tablespoons flour
8 oz chedder cheese (just buy the pre-grated stuff to make your life easy)
8 oz jack cheese

What to do:
Beat eggs, milk and flour until smooth. Pour a small amount to cover the bottom of the pan. Layer cheese and chiles beginning and ending with the cheese. Pour the remaining mixture over the top. Bake uncovered for 35-40 minutes. Let it set for 5 minutes prior to serving.


Norma's Enchiladas

Heat oven to 350 degrees, bake for 15-20 minutes

Needed:
1 Family-size Cream of Chicken
1 small can Cream of Mushroom
Boil a small whole chicken, use as much meat in this recipe as you'd prefer. You'll dice the chicken once it's cooled a bit. Save the broth.
1 can of Green Chile Enchilada Sauce (Hatch, if they have this brand at your store)
Sour Cream, I think the more the merrier
Medium onion, chopped
8 oz mixed Mexican blend grated cheese
Corn tortillas (the small, soft shell kind) - please don't use Mission unless that's all your store carries. Try a local brand or something that isn't so chewy.
1/2 cup milk
Optional - diced green chile's (I say go for it!)

What to do:
Fry your tortillas in cooking oil, or not (This is such a Norma instruction!)

Mix in a separate bowl, cream of chicken and mushroom, diced chicken, milk and broth (start with a cup of broth until you have a consistency you like)

Layer in a baking dish the tortilla shells, onion, cheese and sour cream. Pour some of the chicken mixture above over each layer, ending with the chicken mixture.

Cook and enjoy - maybe with some Tomatillo Salsa and chips!

Cute girl with bonnet and flowers optional but highly recommended!!