tag:blogger.com,1999:blog-32365682.post8269716337818075220..comments2020-02-08T13:17:21.365-08:00Comments on We Got Beets!: Cheesed offBasilhttp://www.blogger.com/profile/09308883534734751271noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-32365682.post-59486936175869582762008-06-14T15:18:00.000-07:002008-06-14T15:18:00.000-07:00I don't know to be more upset about Foxworthy on t...I don't know to be more upset about Foxworthy on the package, or the fact that it's <I>ham</I>. What's the beef!?!?Anonymoushttps://www.blogger.com/profile/00322151772495333141noreply@blogger.comtag:blogger.com,1999:blog-32365682.post-57998747169760720732008-06-13T17:50:00.000-07:002008-06-13T17:50:00.000-07:00Keep your laws off my cheese, taco nazi!Keep your laws off my cheese, taco nazi!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32365682.post-8848503787103428622008-06-12T13:04:00.000-07:002008-06-12T13:04:00.000-07:00I take it by "Mushroom Soup????" you mean to conve...I take it by "Mushroom Soup????" you mean to convey the original recipe lists this as an ingredient? Blech! The only foodstuff more abominable than fried liver, IMO.<BR/><BR/>And I'm sure I've purchased queso fresco at other QFC's, Harvard Mkt. definitely. However, I've noticed the 15th Ave store does seem to be lacking in the otherwise mind-numbing variety of selections stocked by the larger stores.<BR/><BR/>I'll bet the Safeway has it, but unfortunately, that would mean shopping at Safeway.Christopherhttps://www.blogger.com/profile/15713553200962519710noreply@blogger.comtag:blogger.com,1999:blog-32365682.post-86805161358301643212008-06-12T12:20:00.000-07:002008-06-12T12:20:00.000-07:00Thank you for clarifying the recipe--I'm going to ...Thank you for clarifying the recipe--I'm going to make that. I am part of your mexican-food-centric family.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-32365682.post-48432399879601887442008-06-11T18:13:00.000-07:002008-06-11T18:13:00.000-07:00Thanks wife. I knew you could do better than the s...Thanks wife. I knew you could do better than the stupid internet. Seriously though: HAM JERKY? Oh, Jeff Foxworthy. I'm so beyond disappointed.Basilhttps://www.blogger.com/profile/09308883534734751271noreply@blogger.comtag:blogger.com,1999:blog-32365682.post-62057325286659895972008-06-11T18:06:00.000-07:002008-06-11T18:06:00.000-07:00Oh, man, do I miss Ballard Market. And also Moses...Oh, man, do I miss Ballard Market. And also Moses Lake (what?) and Chicago (little el stop shop on Jarvis, you had such excellent items).<BR/><BR/>To be noted: that enchilada pie recipe is not mine. Mushroom soup???? Here's how I make it:<BR/><BR/>Ingredients:<BR/>1 round of queso fresco<BR/>1 large can of green enchilada sauce<BR/>2-3 fresh chiles of your choosing OR<BR/>1 medium can of jalapenos (w/ carrots is GOOD) OR<BR/>combination of the above two ingredients<BR/>Filling: chicken breast (1 or 2) or black beans (2 cans)<BR/>12 corn tortillas<BR/><BR/>Preheat oven to 375.<BR/><BR/>If using chicken, cut it up and cook it to your liking (chunks or shreds; seasoning). It will be more tender if undercooked slightly as it will cook more in the oven.<BR/><BR/>Layer ingredients in a small rectangular casserole dish as follows:<BR/><BR/>4 tortillas (I like to break them in half for ideal fitting)<BR/>Chicken or beans<BR/>Chopped chiles (in a size that pleases)<BR/>Crumbled queso fresco<BR/><BR/>Make a second layer of the above. End with a final layer of tortillas and cheese; dump entire can of enchilada sauce over the whole shebang. Cover with foil (or don't...we didn't have any foil last night and it still worked out fine) and bake for 45 minutes. Let it sit a bit before serving.<BR/><BR/>I'm eating leftovers RIGHT NOW.Anonymousnoreply@blogger.com