Shelby

Aw, thanks you guys Whenever I have leftover roasted chicken to use up, this is what I like to make. This particular batch used Hatch chiles that I had frozen, but you can also use canned green chiles of any kind. For the filling: Saute chopped onions in a bit of oil until soft. Add in some chopped garlic and some chiles. (If I have available sometimes I add a chopped tomato....corn....whole black beans--or sometimes I don't--tastes great either way). Add diced up/shredded chicken. Season with cumin, chili powder, garlic (if you didn't use fresh), dash of cilantro if you like it, salt and pepper. Of course, you can kick up the heat by adding hotter peppers and hotter seasoning. Stir in a dollop of sour cream ( you could also use cream cheese, but I prefer sour cream) and remove from heat. For the enchilada sauce: I double or triple this basic recipe so that I can freeze it. It freezes well. 2 TB oil Chopped onion--a cup or so Spices--garlic, cumin, salt, pepper, cilantro (if you like it) 3 TB flour 1 cup or so of chicken broth (I used tomato juice because I had some left over from canning) Hatch chiles or poblano...or anaheim or a couple cans of green chiles (if they are the small ones, I would use 3 cans) 1 chopped up jalapeño (if you want to add spice) Saute onion in oil until soft (if using fresh peppers and jalapeño, add them now so they get nice and soft, too--I'm assuming most will use canned chiles so those can be added at the end). Add spices. Sprinkle flour over the onions and cook and stir for a minute or so. Stir in chicken broth (or tomato juice). Stir and cook until no clumps of flour are there and it's thickened. Stir in chiles. Now, here is where you can either whizz it up in the food processor or your vitamix to make it smooth. Sometimes I do this...sometimes I leave it chunky. This time I whizzed it up. Assemble the enchiladas: I use flour tortillas. Put a bit of the filling on the tortilla--closer to one side and roll it up (sometimes I add shredded cheese --makes it extra good). Place in baking dish sprayed with Pam. Repeat until you have the amount you want (if I have a bunch of filling, I've rolled up a bunch of enchiladas, wrapped them in cling wrap and stuck them in freezer bags--they freeze well too). Pour sauce over the top and put a ton of shredded sharp cheddar cheese on it. Bake, covered with foil, at 350F until bubbly--30 mins or so.

@liuzhou Your life is never dull Glad you weren't too injured. CSO roasted chicken Chicken gizzards and fries Chicken enchiladas A Caprese salad and venison meatball fettuccini This was supposed to be beef and broccoli but when I looked closely at the broccoli, it had grown very fuzzy so this turned into squash, pepper and shiitake mushroom and beef.

Spaghetti night with a Caprese salad

Thank you so much for your advice. I think you are probably spot on. I don't know why I didn't have trouble with my green beans, though. Maybe because they are pints...I dunno. So, maybe you can help me a bit more. I have gas burners. After I screw the lid of the canner down, I turn the burner on high, wait for the steam to come out of the vent thingy for 10 mins and then I put the weight on --I am at about 1,300 ft. so I do 15 lbs. for 25 mins. I keep the heat on high until the first weight jiggle and then I turn the heat down to medium. Is that too big of a change? I thought I was supposed to do that because it says to turn the heat down until the weight jiggles 1-4 times a minute. Or should I turn the heat down slower? If I turn it down more gradually, then the weight jiggles a lot more than 1-4 times a minute. Is that ok? Should I be more looking at the gauge that shows the pressure and keeping it at 15 lbs rather than worrying so much about the number of times the weight jiggles?

You said this so much better than I ever could. This is why you are an author and I am not.

Sure, it's possible that too long of a time could do that. How long did you cook it? That being said, IMO, pressure cooker pork will never be the juicy/tender stuff that it is when you SV it. SV method corrupted me on doing pork other ways lol.

After many, many heartfelt talks with myself and making many, many heartfelt promises to myself, the zucchini have once again overtaken me. I was doing so well. I don't know what happened lol.

This is a step by step tutorial on making rice using the PIP (pot in pot) method.

Correct. Gotta always have water in the inner pot. Edited to add: You always want to set your bowl on the trivet. So, you would put your trivet in. Add your water--I do a cup. Then set your bowl on the trivet.

I can't think of why it would have done that. I switch from saute to pressure all the time just like that. Maybe it was just having a "moment".

And, don't forget to add water to the inner pot.......

We have tons of deer, but they haven't discovered this .....yet.... The tree is pretty close to the house so that might be the saving grace.

Thank you! I'm going to print this out so I can show it to someone there if I need help

I am adding this to my list as we speak. I think I've seen it before at the Asian Market. Thank you!

If you filled it that full and brought it to pressure, then, yeah, that would be normal. This is a great pictorial to walk you through the water test. If anyone should need it.

Wow that is amazing! They look so healthy. I see that they are in raised boxes? Do you can a bunch? I know you 've been around here a long time but, unless I've missed it, I don't know about your canning or ????

Congratulations!!!! Toasting you with a glass of wine I have been craving sloppy joes for weeks....Ronnie doesn't share the same craving so I haven't made them.

You guys are scaring me However, if I end up pregnant, then I will be divorced....so you could both be right

I am loving this! More please I have the same questions at Smithy about the crust on the fish and prawns. Those prawns OH those prawns look so wonderful. And that bedroom! I would have never thought you would have air conditioning! I think I would love a 4 day trip like that.....

Damn thieves! Thanks, I will research. The poor tree has really had to fend for itself......We thought it had died a couple years ago but it made a miraculous recovery.

We planted this tree like 13 years ago--maybe more--and I forgot what it was. I see now that it's an apple tree . It's never made fruit before. Well, they look like apples and they taste like apples, anyway. Very exciting. In other news, my artichoke plants have not advanced any further than this: First and last time experimenting with this. I guess there is a reason why you don't see fresh artichokes at the farmer's market in Kansas lol.

LOL I tried that....it didn't work.

Me neither Here is my review

I am here to retract my above statement regarding canning tomatoes in the pressure canner. I wish this wasn't the case....it's so much cooler in the kitchen using this method, but my failure rate has skyrocketed. I've done several different batches and I've had a jar not seal each time. Yesterday I did 6 quarts and 2 did not seal. Using the water bath method I rarely ever had a fail--like years without a fail. The pressure canner forces the tomatoes under the seal...I'm not talking just a seed, I'm talking a wad of tomatoes. I'm following the instructions to a "T"...leaving the correct amount of head space etc. My green beans did perfect in the pressure c....I guess tomatoes, for me, do not.

This looks awesome. Somewhere, sometime in my life I had pasta 3 ways--it was a bolognese, a pesto and a clam sauce--3 different piles of pasta, 3 different sauces all on the same plate. I loved it. I replicated it on my birthday a few years ago--it wasn't as good but that may have been because it was a lot of work and a lot of dishes to do on ones birthday lol. Last night -Cocktail Tomatoes with Brown Butter Scallops from Deep Run Roots Mine is over grits Ronnie's is over both rice and grits --he doesn't care for grits, but wanted to try them --he didn't hate it.