BigBlueHen53: Just BukbukbuKAAWS

[BigBlueHen53]

Lovely Colorful Eggs!

Thank you!

 

[StarOnFire59]

I'm happy that my Easter Egger (previously believed to be an Ameracauna) is laying again. She only took 2 months off to molt and recoup; now back at it. The other two still breaking, since September. Fingers still crossed.

 

[BigBlueHen53]

I'm happy that my Easter Egger (previously believed to be an Ameracauna) is laying again. She only took 2 months off to molt and recoup; now back at it. The other two still breaking, since September. Fingers still crossed.

Easter Eggers are wonderful birds and have been my favorites for 15 years. I'm a little sad to be leaving them behind as I move on with plans to hatch and breed. I would not hesitate to recommend them to anybody.

 

[StarOnFire59]

Easter Eggers are wonderful birds and have been my favorites for 15 years. I'm a little sad to be leaving them behind as I move on with plans to hatch and breed. I would not hesitate to recommend them to anybody.

I realize that's what I grew up with, even though the free ranger we bought them from claimed Aracauna, from Chili, SS. They laid and eggs. My little EE lays green eggs. The other two lay light , when they lay.

 

[Rillowen]

Okay, I promise this will be a thread about chickens, mostly. But it's also going to be a bit about my life. And I absolutely have to post this recipe here where I can't lose it. It's a family heirloom recipe that nearly got lost. So if you want to read about chickens just skip this opening post. But if you want a recipe for the world's greatest authentic Mexican enchiladas, here it is:

Nancy's* World-Famous Enchiladas

First, brown ¼ c AP flour in a dry 1-qt saucepan, stirring frequently with a wooden spoon, till it smells slightly scorched over medium-high heat. This will take about 20 minutes.

Then turn the heat down and add about half a small can of tomato sauce like you're going to make a roux, stirring with the wooden spoon. The sauce won't really co-operate, it will ball up and look alarming, but the point is really to kind of scorch it a bit, to get rid of that raw canned tomato taste. Then slowly whisk in about two cups of very hot water, like you're making a gravy. Stir till smooth over medium heat until slightly thickened. (Sauce will thicken as it cools).

Season with salt to taste. Add chili powder, garlic powder, cumin and other seasonings to taste. You may add another cup of water if it's too thick. Add 1 Tbsp butter to add richness. Let set till cool enough to handle. The sauce should not be red. It should be somewhere between orange and brown, a combination between the toasted flour and the tomato sauce. I should probably market this stuff, lol.

Meanwhile, finely grate a Colby or cheddar cheese into a bowl, about 4 to 6 cups. Finely chop half of a sweet or yellow onion into the bowl with the cheese. Rub a couple Tbsp dried oregano between the palms of your hands (to bring out the flavor) into the cheese mixture and toss with two forks till onions and oregano are evenly distributed throughout the cheese.

To make enchiladas, use corn tortillas. Lightly spray a lasagna pan with olive oil, including the sides. Dip each tortilla into the sauce, carefully flip it over, then lift and let excess sauce drip back into the pan of sauce. Lay the tortilla in the pan, lay some of the cheese mixture onto the middle of the tortilla and roll it up, so the seam is on the bottom. Continue until you have made 10 -12 enchiladas. Pour or spoon remaining sauce evenly over enchiladas. Sprinkle more cheese over the middle. Bake at 350° for about 30 minutes or until cheese is melted and bubbly.

Here they are, ready to go in the oven. I did not get an "after" picture, my vultures family devoured them. Lol!
* Nancy was my mom. Not only was she not a great cook, she was kind of a terrible cook. I pretty much hated her cooking. Except her tuna salad. She did that pretty good. And these enchiladas. She always made them for company. And seriously, if I had a nickel for every time I heard, "Nancy, you should open a restaurant ...." I could have retired at 20. Enjoy!

View attachment 4240713

This looks yummy, but completely different in method and taste from my enchiladas, which are favorites. I almost want to hold a competition now where we each make a batch for the other!

For mine the sauce is bell pepper based, you simmer the peppers with a bit of garlic and maybe onion in salt water/chicken broth with a touch of vinegar for almost an hour, then blend, then Reduce. The cumin goes in with the chicken breast, which should be room temp and simmered in the sauce with extra water and onions for also an hour.
Then shred the chicken and put it back in the pan to dry a bit and melt the massive amount of cheddar/mixed cheeses you are adding while you add any additions, like black olives, or pinto beans/refried beans or rice (good for stretching out the meat for larger batches, but the filing should always be at least half chicken, preferably 75%). After everything is incorporated and nicely thick you spoon it into a corn tortilla and roll.
Place you filled tortillas in a buttered pan with a thin layer of sauce in the bottom, when they are all lined up pour more sauce over the top. No dry tortilla allowed. Cover and bake at 350 about 30 mins, the uncover and top with cheese, and put back in for another 10 mins.

It takes some planning ahead, but is a lovely make ahead or take with you meal! I usually serve it with corn muffins, refried beans, corn, sourcream/Greek yogurt, and chopped chives.

 

[BigBlueHen53]

Awww, wish I could try this, it sounds amazing! But I am allergic to bell peppers and cannot use vinegar at all. But thanks for sharing, I'm sure others will like to try your version!

 

[Rillowen]

Awww, wish I could try this, it sounds amazing! But I am allergic to bell peppers and cannot use vinegar at all. But thanks for sharing, I'm sure others will like to try your version!

Oh no! Titanic! Alergic to bell pepper would make me VERY SAD, they are my main source of vit C since I am allergic to oranges!