DT and I are back at our home in Oregon. While I was away (since
August 11!) the re-siding crew finished their job, the house was painted and new
lights were installed... but the painter didn't like a few of the re-sided
boards, so the crew came back to replace a few boards... now there are several
patches that need to be painted.
Will it ever end?
No. Because as soon as that task is completed, a crew will arrive to replace the
20 year old boards on a lower deck.
On a more positive note - one more photo of our beautiful granddaughter:
9 days old!
Below is the recipe included in the August RV Goddess
Newsletter. The September issue will be emailed the first week of September
(next week!), but it isn't too late to
sign-up. The newsletter is free, filled with all sorts of
information, interesting links and RV news. I always include a new
recipe and there is an unsubscribe option at the bottom. The September
recipe is a one-pot stove-top super-creamy mac & cheese.
Until then, enjoy this easy Mexican breakfast recipe:
Chilaquiles (chee-lah-KEE-lahs) is a common
breakfast dish in Mexico, as it uses left-over tortillas and is rich and
filling. Tortillas are cut into wedges and fried - making tortilla chips -
and the chips are then simmered in a sauce, topped with cheese and served
with scrambled or fried eggs and refried or black beans. The chips become
soft again as they absorb the sauce.
This is my easier, RV-friendly version, made with
ingredients found at any American supermarket. The recipe requires an oven-safe
skillet, but if you do not have one, simply transfer the dish to a casserole
before baking. Of course, this dish can also be made with red enchilada
sauce, can be spiced-up by adding jalapenos and made vegetarian by omitting
Vegetable or olive oil
1 cup diced yellow onion
15 ounce can green enchilada sauce
4 ounce can diced green chiles
3 ounces tortilla chips (about four large handfuls)
2 cups cooked chicken, diced or shredded
1 cup shredded cheddar, jack or queso fresco
Fresh cilantro leaves, as garnish
Scrambled or fried eggs, optional
Heat oven to 400°. Heat a large oven-safe skillet over a medium-hot
flame. Coat bottom with vegetable or olive oil and saute the onion for about
five minutes, until soft and beginning to brown. Carefully pour the
enchilada sauce over the onion, add the green chiles and stir well. Bring to
a boil, then remove from heat. Add the tortilla chips, tossing so the chips
are completely coated in the sauce; distribute evenly in the pan. Sprinkle
the chicken over the chips, top with shredded cheese. Place the skillet in
the oven and bake for about 15 minutes, or until browned and bubbly. Remove
from oven and serve with scrambled or fried eggs, if desired. Garnish
generously with fresh cilantro leaves. Serves 4.
link to recipe
We may be back in Oregon, but will head out in the RV
this weekend. Wouldn't want to miss the Ducks home opener against the
South Dakota Coyotes.
Until my next update, I remain, your resting correspondent.
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