But not just any cheesy bread; Continue reading
Goodbye, summer and HELLO, fall!
As my fellow Sarasotans know, we got our very own PF Chang’s a couple of years ago. Continue reading
I have yet to visit Peru – but never say never! I look forward to making the trip someday, but in the meantime, I do enjoy learning to put together traditional Peruvian dishes as well as putting my own twist on them. Continue reading
I just love when I’m able to take leftovers and transform them into something completely different than before.
Case in point: on Monday, Alex made my favorite chicken – organic thighs and drummies marinated in a Peruvian pepper paste, broiled so that the skins were crispy and the meat juicy. Yum!
Come Tuesday, I decided to re-purpose the leftover chicken for enchiladas. Best. Decision. Ever.
Just look at these babies!
As you all know by now, I prefer to make my ingredients from scratch. I’ve said before that I just don’t want my ingredients to contain sub-ingredients, and that still holds. So, I’ve got a really easy enchilada sauce recipe for you today (really easy – it literally takes about 15 minutes total).