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Old 07-20-2018, 11:04 AM   #1
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What's on the menu Friday 7/20/2018?

Well I'm going to try again for enchilada dinner tonight.

But who knows what will happen.
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Old 07-20-2018, 11:39 AM   #2
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We just got back from having a big lunch buffet at Golden Corral, sister & brother-in-law treated us for our birthday's.
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Old 07-20-2018, 01:08 PM   #3
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Well my refried beans are cooking in the Instant Pot. First run on these.
Hopefully they will turn out good.
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Old 07-20-2018, 01:28 PM   #4
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I'm roasting a chicken thigh and a breast to make what I was going to make yesterday, chicken enchiladas. The jack cheese is shredded, cotija cheese is crumbled, the roasted chiles and green onions are chopped.

I'm only making 4 or maybe 5 enchiladas, so whatever chicken is leftover will be made into chicken salad for sandwiches.
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Old 07-20-2018, 01:43 PM   #5
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Cheryl, with those ingredients your enchilada's will be great! Are you using corn or flour tortilla's? Do you have a sauce secret?


SC came home with a real haul from the market sales today so there's lots of freezer prep to do, and lots of dinner choices but I think I'll be doing something Mexican too. Maybe K-L's Chicken Nachos
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Old 07-20-2018, 02:51 PM   #6
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mmm@ the Mexican dishes..




I'm grilling BBQ seasoned pork chops soon... Put together a dilatini mac salad earlier..

Slicing tomatoes and avocado dressed with sesame vinaigrette as veggies..

I guess that makes it a two salad dinner..


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Old 07-20-2018, 03:17 PM   #7
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Quote:
Originally Posted by Cheryl J View Post
I'm roasting a chicken thigh and a breast to make what I was going to make yesterday, chicken enchiladas. The jack cheese is shredded, cotija cheese is crumbled, the roasted chiles and green onions are chopped.

I'm only making 4 or maybe 5 enchiladas, so whatever chicken is leftover will be made into chicken salad for sandwiches.
The beans could use a bit of salt and maybe some Frankís.

Iíve never used cotija cheese. Is it mild, tangy, salty, other?
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Old 07-20-2018, 03:19 PM   #8
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Good plan Ross, glad you're enjoying grilling again. Question though..what's "dilatini mac salad"?
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Old 07-20-2018, 03:46 PM   #9
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Quote:
Originally Posted by Kayelle View Post
Cheryl, with those ingredients your enchilada's will be great! Are you using corn or flour tortilla's? Do you have a sauce secret?


SC came home with a real haul from the market sales today so there's lots of freezer prep to do, and lots of dinner choices but I think I'll be doing something Mexican too. Maybe K-L's Chicken Nachos
Thanks, Kay. I'm using corn tortillas because I like the taste better with enchiladas, even though flour tortillas hold up a little better.

Thank you for the reminder of your wonderful sounding nachos!


No sauce secret! I usually use bottled Herdez brand salsa verde when I make chicken enchiladas, but I ran out a few days ago. I saw La Victoria has a "thick and chunky" salsa verde, so I thought I'd give that a try. I love the taste of Herdez, but I'm not a fan of how thin it is and just kind of spreads on the plate. So, we'll see if this passes the taste test!
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Old 07-20-2018, 03:46 PM   #10
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I was talking w/ Dx earlier today and we were discussing what we might exchange from our gardens. We both have cukes and zukes, so uh, not today.

All these Mexican dishes have me drooling.


I am putting together a Small, cuke, cherry tomato, red onion, kalamata olive salad with a red wine vinegar/lemon/garlic/fresh oregano dressing. It can marinate a couple hours and serve with grilled pork chops.
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