I’m here interrupting our previous radio silence for an important message. And an apology. I can’t believe I’ve never posted the best sandwich ever on here before! And for this, I am immensely sorry. But, lucky for you, the instructions on making the best sandwich ever will follow shortly. (That’s the important message…in case you were still waiting for that.)
Who here has heard of a spatchcocked turkey? I hadn’t. Not until last year at least. I stumbled upon the term in a post about unusual ways to cook your Thanksgiving turkey (mostly including things like BBQing and deep frying but there were some other very unique suggestions as well) and had to start researching to figure out what the heck it meant! The video in the post is what piqued my interest because the picture was not the most beautiful bird I have ever seen. In fact, that adorable chef from this video convinced me this was something I wanted to try.
I’ve loved a good french dip basically my whole life. I’d order them pretty much everywhere I ever ate out…because sadly, I didn’t know that I could make them at home! Fortunately I have an awesome mother-in-law who just happens to be an excellent cook. Unfortunately, most of her delicious food is not attached to a recipe! While eating dinner at her house back when we were newlyweds, we had these amazing french dip sandwiches. I was actually afraid to ask if I could have the “recipe” because I knew heartbreak would occur when she said she didn’t one. They were the best french dip sandwiches I had ever eaten. I NEEDED to be able to make them myself. Often. So, I asked and braced for her usual answer. But miracle of miracles she said she did have a recipe this time! She had gotten it from one of her friends! And so, my years of french dipped bliss commenced.
I cook a roast on the first Sunday of (almost) every month. We usually have some left over, which I’ve used in the past for roast beef sandwiches or just reheated to eat again. I got bored of this and decided to try an experiment. And it was fabulous. Presenting, the best shredded beef enchiladas I’ve ever made…or possibly eaten.
Now I realize that there are a lot of non-measurements. That’s why they are so good. They don’t taste exactly the same every time. Plus, everyone seasons their roast differently in the first place so you need to adjust spices and flavors for your leftover meat. If you have a very salty roast, I would hate for you to think you needed to add a couple teaspoons of garlic salt! It would ruin these shredded beef enchiladas. And no one wants that much delicious leftover meat ruined when it can become something so fantastic. So taste as you go. The meat is already cooked after all. If you don’t like a certain flavor, leave it out! If you really like a certain flavor, add another dash.
So when I first got my pizza dough recipe, the woman who gave it to me also gave me a lesson in the fine art of pizza making. (Here I thought it was pretty straightforward.) Turns out there are lots of tips to make homemade pizza taste much better. And now, I’m going to give you your very own, online version of this lesson.
One of the most important aspects of pizza for me is the dough. Obviously, the recipe here is the best in my opinion but it’s more than just the recipe that makes for a great crust. Using the right recipe (rather than a regular bread dough) improves the texture and flavor but besides that, I like to roll ours very thin. Then, should I decide I’d like it fluffier, I let it rise which keeps it from being too dense or too thick which is a main problem with most homemade pizzas. Usually we like thin and crispy so I don’t let it rise and it ends up being perfect thickness with the time it takes to top and bake it. Initially rolling it thinner cuts down on baking time as well so I can cook it at a higher temperature and don’t have to try to exercise so much patience.
So the picture of these chicken enchiladas looks kind of like cat vomit. I didn’t intend to share this on the blog. And then I ate them. And I knew that everyone had to know! So I snapped a quick picture with my phone cause there was no way I was going to stop eating these long enough to take some real pictures! Maybe one day I’ll get around to taking better pictures… Ha… Right.
These aren’t so different from everyone else’s chicken enchiladas. I just tweaked a recipe (my previous favorite recipe) and now they are ridiculous.
Disclosure: Contains affiliate links for which I receive a very small commission.
I never thought a day would come when I recommended whole wheat flour pancakes over any other pancake I’ve ever tried. That day came. All because of an amazing little lady named Grace. She was known throughout the valley we lived in as “the best cook in the county” – for some, possibly the world. 🙂 And we were lucky enough to be neighbors and employees. She also employed my younger brother. Since he was single, he lived with their other hired man in the bunkhouse and got to eat meals with Grace and her husband. I heard about these pancakes for months. Maybe longer. And he isn’t exactly health conscious. Whole wheat bread was the bane of his childhood, so I couldn’t quite figure out how he got so hooked on these “flat cakes” of Grace’s.
Guy. Seriously. Wow. This broccoli soup is knock your socks off, ridiculously, out of this world, amazing. Shear brilliance behind this creation. I don’t throw these kinds of compliments around lightly either. I have had a lot of broccoli soup in my day and this one stands way above the others. Maybe one day I’ll share with you my previous reining champion because for a lot of years, I thought it was as good as it gets. Sadly for it, and quite happily for me, it got knocked off its pedestal by Ms. Yammie and this ridiculous concoction. While occasionally, my pallet wants the old, mostly I’m converted to this new.