What I cooked this week, Episode 15

Good thing I got a lot of cooking done early last week, because by the end of the week I found myself in the clutches of a horrible cold. Still struggling to get free, in fact; I don't expect to have much to post next week.

Episode 15, September 20-September 26

Baked mac n cheese

This was a week of comfort food (perhaps I felt the cold coming on?), starting with baked mac n cheese. Whole wheat spirals, Niman Ranch bacon, and cheese sauce made from leftover Point Reyes blue cheese and fontina, topped with Vella Dry Jack. I have to say, I quite liked the blue cheese flavor and will definitely consider it for future baked macs.

Enchiladas sencillas with chicken

You may remember these enchiladas from Episode 12. Well, guess what? They are still delicious. I used poblano and jalapeño peppers in the sauce this time, instead of serranos, and I think Andrew appreciated the toned-down heat (and I loved the flavor from the poblanos). We put extra cheese on top this time, too. I think these enchiladas are a real keeper; I can make them without following the recipe now, and they've been popular with everyone who's had a taste.

Chicken pot pie with creme fraiche

This is a recipe from Epicurious that I've made a couple times in the past. It's nice because...it's kind of cheat-y. You use creme fraiche to thicken the filling and make it creamy, and you put a layer of (yes, store-bought) puff pastry over the top instead of making a pie crust. Whatever. I like the recipe because the filling is really adaptable. I had cilantro, so I used that instead of the majoram, and I swapped out the carrots for poblanos, to go with the cilantro. I added extra bacon to make up for having a little too-little chicken. Not counting the pan you bake it in, it only takes one pot to make it. What are you waiting for?

Breakfast tacos

The morning I acknowledge that yes, I really was sicksicksick, I made breakfast tacos to console myself. Even my deadened taste buds appreciated the combination of fresh guacamole, bacon, and cheesy eggs in a warm corn tortilla.