Double Take: Smothered Enchiladas

I love fake enchiladas. And when I say fake, I mean I use flour tortillas instead of corn tortillas. I don’t know what it is, but I just don’t like corn tortillas. I’ve even had homemade tortillas made by someone who learned how to make them by watching his mother in Mexico. But I just don’t like them. So I always cheat and use flour tortillas. I assumed I’d have to do that with these enchiladas as well, but for some reason the recipe writers at Southern Living agree with me and both of their enchilada recipes call for flour tortillas. Yay!

Enchilada deliciousness! 

Lighten It Up: Poulet Sauté Aux Herbes de Provence

Shortly after I moved to Germany, I had the chance to watch Julie and Julia in English. (The movie theater in town hasn't shown a movie in its original language since.) I had the fire in me, and I was determined to make a Julia Child recipe. But it was September, and hot, and there was no way I was going to make Boeuf Bourguignon. So I set out to find something a bit less heavy that didn't use my oven. With no air conditioning here, I wasn't about to turn on the oven for hours.

I came across a selection of Julia Child recipes on Epicurious.com that had been featured in the August 2009 issue of Bon Appetit. The ingredients were simple: butter, chicken, herbs; so I knew Hubby would like it.