Chicken Mole Enchiladas

Have you ever ordered an enchilada at a Mexican restaurant and end up with a taco shell stuffed with dry, flavorless meat then topped with a ton of flavorless red sauce that turns the meal into a gooey, unappetizing mess? I have yet to find a Mexican restaurant that can make an enchilada that I will actually enjoy eating.

Now in my own kitchen, it's a different story. Enchiladas easily become one of my favorite Mexican dishes. They are so simple to prepare and delicious to eat.  Top with mole sauce instead of the traditional red sauce, these enchiladas are over-the-top delicious.

Mexican Mole Poblano Sauce

Most people have seen the jars of mole sauce in the Mexican section at your local grocery store. If you've ever tried it, you know that it is a delicious treat. But do you know what is actually in mole sauce? 

It is quite interesting and borders on the unappetizing when you start throwing everything together into the pot. Chocolate? Peanut butter? Peppers? Tomatoes? Together!?!? I often wonder who decided to throw all these things together to make a sauce, I mean how does one decide to combine all these unique ingredients together? It almost seems as if a child just started throwing their favorite foods together into a pot. 

Wikipedia says that the most common legend surrounding the creation of this sauce comes from nuns who were too poor to afford a proper meal for the archbishop, prayed and brought together the few ingredients that they did have to create this sauce. However it was developed, Mole Poblano Sauce is delicious. 

Spicy Black Bean and Corn Enchiladas

I love enchiladas on a week night. They are quick to throw together and bake up quickly in the oven.

Last weekend I stumbled upon a recipe for black bean and sour cream enchiladas from Keep It Simple Foods. I'd also seen a picture on Pinterest for a black bean and corn salsa. It looked delicious as well. So I combined the two ideas for my mid-week dinner. It turned out extraordinarily well.

I found a recipe for enchilada sauce and then set about throwing together this perfect week night dinner.

Enchilada Sauce

Enchiladas are one of my favorite Mexican dishes. I love how easy they are to make on a busy night.

I am guilty of buying the box kits because I prefer the "bag of sauce" over buying the metallic-tasting canned sauce. I never put a lot of thought into making my own enchilada sauce. I always figured it would be too time consuming, especially for my busy weeknights.

Boy was I wrong!

Mexican Rice Pudding

When I get depressed I don't want to eat but I cook. My kitchen is full of cookies, quick breads, and pudding type dishes.

Yes all of those are plural. There are oatmeal raisin cookies, oatmeal-red currant cookies, chocolate crinkle cookies, banana nut bread, banana blueberry bread, tapioca, Persian rice pudding, and a Mexican rice pudding.

They all look beautiful. I'm sure they taste delicious too, I just have no appetite to eat them.

Tomorrow will make 10 months since my fiance died. 10 months since my entire world fell apart. 10 months of hell. There isn't a day that goes by that my heart doesn't ache, that tears don't roll down my cheeks wishing he would walk into my door, like nothing at all has happened. I want my miracle. I don't deserve it, but I want my happily ever after. And I want it with the love of my life.

Ok, enough depressing.

This was a recipe that Joseph brought home one day for me to make for some of his employees.

Flan-Style French Toast

I have slept all day.

I have had a HORRIBLE migraine.

I really thought my head might explode. I still think it might.

I needed comfort food.

I really wanted to just make a big pan of flan and eat the entire thing for dinner.

Then that nagging voice in the back of my head, that sounds surprisingly like my mother, reminded me that wouldn't be very healthy. So I turned it into Flan-French-Toast. It's always good to be able to combine 2 of your favorite things into one delicious dish!

I am fairly certain this has just become my new favorite breakfast dish. Even though I just made it for dinner.

It's just pure heaven!

Flan-Style French Toast (serves 2)

1 C Half and Half
3 Eggs
1 tsp Vanilla Extract
6 Slices of Bread
1/3 C Sugar

Preheat the oven to 325.

In a heavy bottomed sauce pan, melt the sugar until it becomes a golden amber color.

Pour the sugar into two 7 or 10 oz custard cups, or a small baking dish.

In a bowl, whisk together half and half, eggs, and vanilla.

Add bread. Allow the bread to soak up as much of the liquid as possible. This should take about 5-10 minutes, depending on the bread.

Divide the bread between the two custard cups. (I did mine in a baking dish). Pour all the remaining liquid in too. If it isn't extremely soggy, add more half and half.

Place the custard cups into a baking dish. Fill the baking dish with approximately 1 inch of water.

Bake at 325 for 1 hour, or until fork inserted in the center comes out clean.

Remove from oven. Let rest for 15 minutes. Remove custard cups from the water. Slide a table knife around the edges and carefully invert onto a plate. The sugar will be very hot still.

To remove sugar from the dishes, just soak in warm water. It will dissolve in a few minutes.