Friday, September 17, 2010
Monday, September 6, 2010
Hot chillies and molten cheese float on top of delicious enchilada sauce! Inside is a mix of grilled chicken, more enchilada sauce, sour cream, more cheese, onions, and diced tomatoes. To balance out the calories we ate this with oven-roasted broccoli (see it in the background there?).
The trick to crispy hash browns is to press all the water out of the potatoes before cooking. We first used a Kitchen Aid attachment to shred the potatoes, which was a great timesaver. Then we pressed them between paper towels until they were dry. The other trick is to use a cast iron skillet! Let the skillet get really hot, put some oil in it, then add the potatoes, salt, and pepper. Let it sit until the bottom is crispy and then flip it once. After both sides are done, remove the hash browns and fry an egg in that skillet!