Just a bit late

As usual, my blogging is a bit backed up, so these recipes are actually back from Halloween-ish. I already wrote about our experience going out and finding the perfect pumpkins, but we held off on carving until right before Halloween.

Pumpkin carving is a HUGE deal in Thathouse. We make an entire evening out of it and it's the one time of year I let Thatboy rent whatever gorey scary movie he wants without complaint. I hate scary movies. I get nightmares. My dreams are usually strange and vivid to begin with, but after a scary movie I can't sleep at all. We each sketch out our pumpkin designs on paper before getting to serious work.

For dinner, I like to make something that can cook as we work, so I don't have to be in the kitchen. Besides, carving works up quite the appetite. This year I went with enchiladas. And Thatboy has decided this is his new favorite enchilada recipe. Know how I know? He told me that it reminded him of Taco Bell - which is only his all time favorite fast food ever. He loves my girls night outs because it means Taco Bell for dinner for him.

But since Taco Bell isn't my idea of good Mexican food, I harken back to my days at El Torito Grill and the sweet corn cake that came with all the meals. I thought AVM's corn pudding would serve as a nice substitute. And the corn pudding was good - although Thatboy didn't think it went as well with the enchiladas as I did. I liked it smothered in the enchilada sauce.

Corn Pudding a 9 year old can make (recipe available at animalvegetablemiracle.com)

Chicken Enchiladas
1/2 cup sour cream
1 cup Picante Sauce
2 tsp chili powder
2 cups cooked chicken, chopped
1/2 cup monterey jack cheese, shredded
4 whole wheat tortillas
1 tomato, chopped
1 green onion, chopped

1. Preheat oven to 350. Mix together sour cream, picante sauce and chili powder.
2. Take one cup of this mixture and combine with chicken and cheese. Reserve the rest of the sour cream mixture.
3. Divide the chicken mixture between tortillas. Roll up tortillas and place seam side up in baking dish. Pour reserved sour cream mixture over the filled tortillas.
4. Cover dish and make for 40 minutes.
5. Top with chopped tomatoes and green onion.


Frieda Kahlo's Pan de Muerto (recipe available at animalvegetablemiracle.com)
November 1 is traditionally Dia de los Muertos, which is celebrated in many areas of San Diego. Not surprising given that we're a mere moments from Mexico. It's a celebration of ancestors and frequently characterized by those crazy skeletons. Whether they're dancing, or playing in a mariachi band. My "pan de muerto" came out looking a little Edward Munch-ian but they were delicious. So delicous in fact, that Thatdog ate almost this entire basket you're looking at right now. Yeah....he can be sneaky.