Yesterday, I fueled us up with the Eggs in a Hole so we could work on getting the yard ready for the new playscape that will arrive in a few weeks. So this morning, I decided to leave Todd alone and let him sleep until he was ready to get up (didn’t realize that would be noon, but that’s neither here nor there). When I know that we’re not all going to eat together, breakfast sandwiches or breakfast tacos fit the bill. This morning I did breakfast tacos. Kroger’s in-store flour tortillas, scrambled eggs, leftover bacon (a rarity in our house), and shredded cheese – voila, you have breakfast tacos. I’m sure they’re no match for the Taco Corner in San Marcos, TX or the maintenance man who sold tacos out of a cooler at my high school, but they were quite good – my son actually ate an entire taco – #winning!!!
I picked up this comal at La Michoacana in Houston for less than $10 about 20 years ago. It has been put to good use and I’m not sure what I’d do with out it! If there was a location closer to me, I’d be there often for fajita meat and produce – awesome prices and great quality! Plus, you can get elote in the parking lot on your way out. Works for me!
We had a friend over for dinner this evening. While I wasn’t totally prepared for this, I was totally prepared for this! I wanted to try the chicken enchilada bake that I tried back on 3.27 to see if I could make it not as soupy and I was hungry for my mom’s recipe that she got from her landlord when she lived in Fort Davis, TX = Squash from Mrs. Clark – no need to mess around with fancy names here…
So, I thought I was the problem last time with the excess liquid in the enchilada bake, nope, not it! Still soupy and I didn’t even add any chicken broth. So, since none of us were carb-free, I cut up some corn tortillas and placed them throughout the dish after it had been baking for about 30 minutes. It helped a little – it’s still going to be turned into soup on Tuesday…
Squash from Mrs. Clark – this just makes me think of my mom – she stuck to the recipe, y’all know I can’t do that! I added a mixture of Panko breadcrumbs, plain breadcrumbs, salt, pepper and melted butter to the top of the squash mixture. Baked the bubbling goodness for an hour and topped with Member’s Mark Mexican Cheese. Delish!
