Indio, California: 2018 started with me feeling terrible... and not for the reasons one might usually suspect on the morning after the New Year holiday. (As I said, we were in bed by 9:30p.) I woke with a cold. A terrible cold that had me on my tuchas for four straight days. Plans cancelled. I barely left the bus. DT had to do the marketing, and - thank goodness - our freezer was ready with a few "heat and eat" meals. As I type this Friday morning, I am feeling a bit more human and can feel an imminent break-up with my tissue box.
The grandkids were not sick. No one we hang with has been sick. No idea where this monster cold came from. I had a flu shot, but this was not the flu (no fever, etc.), so no idea. Never mind my OCD hand washing/hand-sanitizer habit. Never mind that I never get sick. I was sick.
Be careful out there, people!
So, while there is no exciting adventurous news to share as the first blog post of 2018, I did want to share something I cooked over the last few weeks. Something that sounds strange, but something that is just wonderful: Potato Enchiladas.
Sure, they look just like enchiladas! I made them with cheese. Without cheese. With red sauce. With green sauce.
The best combo was with cheese and green enchilada sauce... probably because the only ingredients in the filling are potatoes and diced green chilies (from a can), and cheese, if you please.
The recipe: bake one large russet potato. Let cool until easy to handle. Slip-off some of the skin (or don't). Cut into large chunks and place in a medium bowl. Drain one 7-ounce can of diced green chilies. Place in bowl with potato. Use a potato masher (or a fork) to combine the two ingredients and mash the potato into smaller chunks. If you want (you should want), add about 1/2 cup shredded cheddar, jack or pepper jack cheese. Salt if you want. No need.
Oil an 8x8-inch baking dish and pour about 1/3 cup of a 14 ounce can of (red or green) enchilada sauce into the bottom of the baking dish, tilting to coat the bottom. Set aside.
Fry, sauté... whatever you want to call it... six corn tortillas, one at a time, in a small skillet coated in a little vegetable oil, about 15 seconds per side, to make tortillas pliable. Place on a plate. Let cool. Divide the potato mixture into six portions. Place one portion on each tortilla, shape into a tube and roll the potato mixture up into the tortillas. Place the rolled enchiladas into the prepared baking dish, seam side down.
Pour the remaining enchilada sauce over the top of the rolled enchiladas, sprinkle a bit more cheese over the top. Cover with foil. Bake, at 375° for 20-25 minutes covered, then remove the foil and bake for an additional 20 minutes or so, until everything is bubbly and browning. Let rest five minutes and serve. Garnish with chopped cilantro, if you wish. Makes six enchiladas - serving 2-3 people.
Another great thing about this dish? It can be made earlier in the day. Prep the enchiladas, but do not pour the remaining sauce/cheese garnish over the rolled enchiladas until baking (or they can get mushy and fall apart and look awful).
The enchiladas are vegetarian, and very satisfying and filling. Omit the cheese to make them vegan.
TRUE CONFESSION TIME! I have taken a challenge with a few friends (and a few strangers) to have a purchase-free 2018. This means no clothing, shoes, jewelry or purses. Of course, food and toiletries are allowed, and I will give birthday gifts.
I am not clothes obsessed. I claim 31-inches in the motorhome closet and have 90% of my clothing in the RV. My problem is not clothes. My problem is not shoes. Nor jewelry. My problem is purses. There are seven handbags and two evening bags in this RV at the moment. Many more at home. Many.
This challenge, is in fact, a resolution. Will I stick to my decision? Have you made a resolution? How are you trying to improve yourself? What habits do you need to break?
Until my next update, I remain, your improving correspondent.
RV PARK: The Motorcoach Country Club