OK, I have two reservations about this Enchilada Casserole from www.Parents.com: First, it’s designed for a slow cooker, and takes 2 to 2 1/2 hours to make. That’s pretty awkward for most of the dinner times in my life. Too long to cook after work, not long enough to cook during work.
My other reservation is that maybe it’s not innovative or fancy enough for a food writer to spend time on. It’s just so, well, simple.
So, I sloughed it off of the short list for today’s post.
Then something interesting happened: I didn’t just recycle the printout. I folded it up and put it in my purse, so I could make it at home, maybe on Saturday. John would love it. And, it was so, well, simple.
It occurred to me that maybe the recipes I’m taking home might be the ones I should be sharing, rather than the ones that are more sophisticated or something.
You can always soup it up yourself, say, by adding any of the following: roasted bell peppers, roasted grape tomatoes, a teaspoon of chili powder, black beans, cilantro (at the end), a squeeze from half a lime.
So, I know it’s Monday and it might be a few days before we get to use it. But I’m not going to kick this to the curb. It looks cheaper and easier than making, er, reservations.