Suzi's Blog

Duck Confit Enchiladas with Green Sauce from The Duck Cookbook by James Peterson

When acclaimed author James Peterson wrote The Duck Cookbook he seemed to have a favorite duck ingredient: duck confit. Chicken is indigenous to many Mexican dishes, but here duck confit is used to upscale enchilada to a level sure to please you. And, the dish has that grand green sauce made with tomatillos. This is…

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Thanksgiving Idea: Pastel Azteca, the Perfect Comfort Food, from Enchiladas

Do you need a dish for your leftover Thanksgiving turkey? Read on. Ignore the chicken part and just use that turkey meat, white or dark. I recently reviewed a remarkable book, Enchiladas by Cappy Lawton and Chris Waters Dunn. This is the first dish Suzen and I prepared from the book and it is, in…

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Green Chicken Enchiladas from Comfort Food by Rick Rodgers

This dish proves that Mexican food is not always fast food. Working efficiently, it will take you close to 90 minutes to prepare this dish. So, this may not be a weeknight dish for you. But, on Friday or Saturday or Sunday night, with a lovely margarita in one hand, you can be roasting, stirring…

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Red and Green Chicken Enchiladas from Mexican Flavors by Hugh Carpenter and Teri Sandison

  I'm posting this on Saturday. Perhaps tonight or tomorrow night, you need a deeply satisfying dish for your family or for a party. As you can see, this dish is brilliant visually and it will be equally enjoyable on your palate. From Mexican Flavors by Hugh Carpenter and Teri Sandison, this dish is representative of…

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