O.K., so when I left off yesterday I said that I was hoping to give my husband a “cheerful heart,” a cup of coffee, and maybe some dinner when he got home. Fail. I had the coffee brewed, and was definitely in a peaceful mood, but by the time he walked in the door, I was zonked out on the couch, sound asleep, without a hint of dinner on the way. Oh well…there’s always another day, right? I’m pretty sure dear hubby wasn’t put out by my “failure” though. As long as he’s got that welcome home cup’a joe, he’s a happy as a clam! 🙂
When I opened up my bible to Proverbs 31 this morning, the thing that jumped out at me was how the excellent wife was so great at shopping and cooking for her family. Check it out:
She is like the ships of the merchant; she brings her food from afar. She rises while it is yet night and provides food for her household and portions for her maidens. Proverbs 31:14-15
I have a confession to make. I don’t enjoy cooking. Never have. Ask my family. I CAN cook (except for steak…I can’t cook that to save my life!), I just don’t enjoy cooking. My motive for cooking is, number 1, my family needs to be fed, and number 2, I like to eat. So this whole “providing food for her household” thing is clearly something I could benefit from learning to do with a more cheerful heart. That being said, I decided to get a little audience participation.
I’m going to share a recipe with you today, one of the handful of recipes that my family loves and I can actually make pretty well. In return, I’m asking each of you who end up reading this post to share a meal recipe with me. You can either post it in the comments area to share with all of us, or e-mail it to me at HMDDesigns@maine.rr.com and I’ll share it with everyone in a separate post. Either way, I’m committed to trying each recipe that you send to me. I’m hoping we’ll all have a little fun together trying something new. And if you end up trying one of the recipes yourself, let me know how it came out. Ready? Here’s my recipe, which, by the way, we’re having tonight:
1 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter
1 pound cooked ground pork (you can use chicken or turkey as well. Diced finely works O.K., too, but I prefer ground)
1 4-ounce can diced green chili peppers
3 tablespoons butter
1/4 cup flour
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
12 6-inch tortillas
Preheat oven to 350’F. In a large saucepan cook onion and green pepper in the 2 tablespoons butter till tender. Combine onion mixture in a bowl with cooked meat and green chili peppers; set aside.
For sauce, in the same saucepan, melt 3 tablespoons butter. Stir in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the meat mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the meat mixture. Roll up. Arrange rolls in a 9×13-inch casserole dish; pour remaining sauce over top. Sprinkle with remaining cheese. Bake, uncovered, for about 25 minutes or till bubbly.