Thoughts on Gadgetry, A Fun Sizing Trick, and Make Ahead Enchiladas...

I have a confession to make. I am a little addicted to kitchen gadgets. Okay, a lot addicted. I actually own an apron that says "The Chef Who Dies with the Most Gadgets Wins!". That being said, I have also come to realize that one gadget that can do six things is frequently better than six gadgets that do one thing each (or all the same thing). However, there are four or five gadgets that I love, and which make cooking so much less of a chore.

* Good knives. Really, these will make all the difference. Jobs on the kitchen that used to take me forever (slicing meat, chopping hard vegetables), go so much quicker with a good set of knives. They don't have to be the $1000 block. You can usually get a good set of Hinkles on sale at Macy's a couple of times a year.

* An apple corer. Need to rough-chop onions? This will do it. And core apples. It makes work so much faster.

* A good grater. I like one that will do a fine grate up to a large grate. This doesn't mean you can pry my microplane away from me for the small jobs.

* Pyrex measuring cups- Clear measurements, microwavable, dishwasher safe. What is not to love.

* Silicone Spatulas. You can stir, scrape, pour, and leave sitting in a hot pan. They don't melt. Either on the stove or in the dishwasher.


While we are on helpful tricks and tips, the next time you are searching for recipes online, check to see if they have a serving adjuster. These handy tools let you size recipes up or down, depending on how many you want to serve. Just watch cooking times, because those won't change, but it will probably take less time to roast a 1 lb pork roast as opposed to a 4 lb one.


Finally, here's a recipe that makes for a good make-ahead meal. Chicken Verde Enchilada Casserole

This recipe is based on one from Old El Paso, with some alterations.

1 Small can pre-cooked chicken, drained OR 1 large chicken breast, boiled, drained and shredded
4 oz Cream Cheese
1 Can Green (Verde) Enchilada Sauce
1 small can green chilies
1 diced roma tomato
2 diced green onions
4 burrito sized flour tortillas
1 cup shredded fiesta blend cheese.

Spray a load pan with non-stick cooking spray or cooking oil. In a boil, mix together the chicken, cream cheese, chilies, tomato, and green onion until well mixed. Put 1/4 of this mixture down the center of one of the tortillas, roll it up, and place in the bottom of the loaf pan. Repeat with a second tortilla. Cover these two with 1/2 the can of Enchilada sauce and 1/2 the shredded cheese. Now, repeat with the other two tortillas, layering them on top of the first two. Finish with the other half of the sauce and cheese. If cooking right away, bake at 350 for 30-40 minutes, until the cheese is golden brown and bubbly.

If freezing, cover with plastic wrap and tin foil, or place in a large freezer bag. Freeze until ready to use. Take out of the freezer, and bake at 375 for 40-50 minutes, or until the cheese is bubbly and golden. Stick a knife into the middle, and check internal temperature (or use a kitchen thermometer).

This dish is great with beans and rice, or, if you don't care for beans, try "Fiesta Corn" by DelMonte or "MexiCorn" by Green Giant. Enjoy!