Community cookery & feedback

I hope I'm not the first to actually make use of this blog in the kitchen, but if I am, what is everyone else waiting for (other than for Joy to get back...diana...)?!

I must confess to having sinned slightly. I got sick of having meat-centric meals everynight, so I went quasi-vegetarian for a week. Consequently, Claire's chicken enchiladas were filled with sauteed zuccini, red peppers, corn (canned), and black beans (also canned). But, as you can see, I didn't skimp on the cheese, so this dish still belongs here. The cream of chicken soup and salsa mixture is delicious and ingenious. I love it when my only dishes leftover from preparation are a line of empty cans/jars, and one giant mixing bowl.

My mascot dessert.

This doesn't have Cool Whip but it does have an entire container of sour cream, which I think should count for something. This is also the story of the worst thing that has ever happened to me in the kitchen.

Required Equipment:
-Crock Pot
-SOMETHING TO STIR WITH (important).

Ingredients:
1 package chocolate cake mix
3 oz. package instant chocolate pudding mix
4 eggs (note: eggs must be stirred into mixture)
1 cup water
2 cups sour cream
3/4 cup vegetable oil
1 cup chocolate chips

Directions:
Spray crockpot with cooking spray.
Mix the dry ingredients in one bowl, the wet ingredients in another bowl. Add the dry to the wet and beat the mixture until smooth. Add the chocolate chips last.
Cook for 6-8 hours, and serve in bowls with ice cream (cinnamon is nice).

Serves:
8-10 people

When I tried this out the first time on my roommates of First Street, I had the simplified version of the recipe that assumed that any dunce could figure out that you're supposed to mix the ingredients before cooking them. But I thought too hard and imagined some heat-activated process of diffusion, and just dumped all the ingredients in the crock pot and left it for 8 hours. I built this up like it was God's own dessert, and then when I served it there were, undeniably, chunks of fried egg in our chocolate pudding cake. My roommates politely tried to downplay how disgusting this was, but finally Tricia spit out a sizeable, slimy chunk of egg and yelled "Fuck!"

Honestly, every time I think about that, I laugh until I cry a little.

Lesson: You gotta stir it. It's delicious sans the eggy clots.

A Gringo twist on a Mexican favorite

Before I get started I just want to express how delighted I am to be a part of what I think will obviously become a bestselling cookbook, followed by a hilarious spinoff television show featuring cynical cigarette smoking stylish vulgar tom collins drinking cooks, and probably will lead to a highly successful chain of restaurants.

Here we go:

Creamy Chicken Enchiladas
1 can Cream of Chicken Soup
1 container (8 oz.) sour cream
1 cup salsa
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced


MIX soup, sour cream, salsa, and chili powder.

MIX 1 cup of this mixture with the chicken and cheese.

SPREAD about 1/4 cup of this mixture down center of each tortilla. Roll up and place seam-side down in a baking dish. Pour the rest over the enchiladas. Add some more cheese, you know you want to. Cover with tin foil.

BAKE at 350°F. for 40 min. or until hot. Top with tomato and green onion (this is the classy part).

Guacamole! Sour Cream! Patronizing oversized sombreros! Let the fun begin!