I have always loved cooking, but I'm not sure how I learned it
because my mom was an awful cook. I was
self-taught. I started after college by
trying different options. I'm not sure
how I got my cooking genes because my heritage from all sides were a disaster
but I truly love cooking.
After I had my stroke, I had to find different tools that would
help me be able to cook again. A normal
can opener uses 2 hands to turn, therefore stroke survivors can't do it. That is why I found a one-hand can opener
online. The manufacturer is Chef'n EZSqueeze. It is less than $15
dollars.
My memory has some issue with remembering items and
measurements. I use software called Key Ingredient Recipe. It has all of my recipes so I don't have to
remember anything. My reading is also an issue so I use software called Apple
Speak. It is on my iPhone and my iPad. It makes my life easier.
When I prep, I use a mixing bowl and it doesn't stay put. It moves around constantly. I have a non-slip mat that holds it in place
which makes me happy! The manufacturer
is Dycem.
I enjoy food. It is my
passion. My favorite food is Mexican. I
usually fix tacos, burritos or enchiladas.
Here is one of my all time favs!
Spicy Chicken and Hazelnut Enchiladas
Ingredients:
1 pound fresh
tomatillos
2 Cloves Of Garlic
2 Jalapeno Peppers
, seeded
2 tablespoons Cilantro
2 tablespoons
Onions
⅓ cup Sour Cream
⅓ cup Plain Yogurt
1 tablespoon Honey
¼ teaspoon Salt
⅓ cup Green Chiles Canned
6 Corn Tortillas
2 cups Chicken
Breasts Cooked
2 cups Cheddar
Cheese
1 cup Hazelnut
Roasted & chopped
Directions:
1. If using fresh tomatillos, prepare by washing and removing
husks. Place in saucepan, cover with water and simmer until tender, about 5 to
7 minutes; drain. If using tomatillos, drain and discard liquid.
2. For sauce, mince garlic, jalapenos, cilantro and onions in
food processor or blender. Add drained tomatillos, sour cream, yogurt, honey
and salt; puree. Mix in green chilies and set aside.
3. Soften tortillas either by frying on both sides in a small
amount of vegetable oil, by wrapping in foil and placing in hot oven until hot,
or by placing in microwave oven until heated.
4. In the center of each tortilla, place about 2 tablespoons each
of chicken, sauce and cheese. Add about 2 teaspoons chopped hazelnuts.
5. Pour 1/4 of the sauce in the bottom of a greased 9x12-inch
baking dish. Place filled enchiladas in dish and pour remaining sauce over top.
Sprinkle with remaining cheese and then with hazelnuts.
6. Bake in a 350 oven until heated through, about 20 minutes.
