# data[].attributes.attachment_caption
My adorable parents preparing chocolates and candies in my childhood home.

# data[].attributes.body
When I was in second grade, I decided I wanted to be a candymaker when I grew up. This dream developed by helping my dad at Christmastime create delicious dipped chocolates, brittles, and caramels to give to family and friends. My dad learned this tradition from my grandpa, and I hope to continue it! My favorite recipe is shared below:

# data[].attributes.custom_properties.WXeCaz3M
COCONUT-CASHEW BRITTLE from Candymaking by Ruth Kendrick & Pauline Atkinson
1 cup light corn syrup
1 cup water
21/2 cups sugar
3 cups raw cashews
3 cups unsweetened ribbon coconut
1/2 teaspoon salt
Set aside a 15 X 10-inch jellyroll pan. In a heavy 4-quart saucepan, combine corn syrup, water and sugar. Place over high heat and stir occasionally with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush. Clip on candy thermometer.
Cook syrup to 232 degrees F. or soft-ball stage. Add nuts and stir constantly until syrup turns a light-brown color and temperature reaches 287 degrees F. or soft-crack stage. Remove from heat and stir in coconut and salt. Mix until coconut is well-coated with syrup and mixture is golden brown.
Pour onto baking sheet and allow brittle to cool several minutes. Using 2 forks and working quickly, separate brittle into fairly large pieces. Allow to cool completely. Store in airtight containers. This candy improves with a few days aging. Makes about 2 pounds.

# data[].attributes.wish_content.attachment_props.alternative_text
Two adults standing and stirring a pot in a 90s kitchen. Fudge squares and chocolate centers are on the counter. 

# data[].attributes.body
We really enjoy this as a quick and easy meal on weeknights!

# data[].attributes.custom_properties.WXeCaz3M
Ingredients
 Neutral oil, for greasing
1 large head cauliflower (about 2.5 lbs pre trimming), cut into florets, large florets halved or quartered if necessary (see photo above as a reference)
1 large onion, sliced
5 tablespoon olive oil, divided
 Kosher salt and fresh pepper, to taste
1 tablespoon whole cumin seeds or ground cumin, see notes above
1 tablespoon whole coriander seeds or ground coriander, see notes
2 teaspoon smoked paprika
1/2 teaspoon cayenne
2 cloves garlic, minced
6 boneless, skinless chicken thighs, about 1.5 lbs.
 Lemon wedges, flatbread, and yogurt sauce (see notes) for serving

Directions
Step 1
Preheat the oven to 425ºF and position a rack in the center. Rub a sheet pan with about a teaspoon of neutral oil. Place cauliflower florets and onion on top. Season all over with a teaspoon of kosher salt and pepper to taste, and 3 tablespoons of the oil.

Step 2
In a small bowl, stir together the cumin, coriander, smoked paprika, and cayenne. (If using whole seeds, see notes above.) Pour half (about 1 tablespoon and a scant teaspoon) of this mixture over the cauliflower. Use your hands to toss the cauliflower and onions evenly with the oil and spice mix. Transfer pan to the oven and roast for about 30 minutes, tossing once after about 20 minutes.

Step 3
Meanwhile, place chicken thighs in a large bowl. Season all over with salt (at least another teaspoon). Add the remaining spice mix, remaining 2 tablespoons of oil, and minced garlic. Toss to coat. Let sit at room temperature while vegetables roast.

Step 4
Remove the sheet pan from the oven. Toss everything around. Nestle the thighs around the vegetables. Return pan to the oven and cook for 10 minutes—if thighs are large, they may need 5 more minutes or so. Cut into one to check. Remove pan from the oven and let everything rest on the sheet pan for 10 minutes.

Step 5
Meanwhile, stir together the yogurt sauce (see notes), warm up some bread, cut the lemons, etc. When chicken has rested, transfer it to a platter to cut or cut directly on the sheet pan, taking care not to ruin your pan. The chicken should be in 1- to 2-inch cubes or so—about the same size as the cauliflower. Return chicken to sheet pan or to a serving platter along with the cauliflower. Toss everything together. Taste. Adjust with more salt and pepper if necessary and squeeze a lemon over everything, if desired. To serve, spread flatbread with yogurt sauce, nestle chicken and cauliflower inside, and eat taco-style. Alternatively, serve the flatbread on the side and eat with a knife and fork. Serve lemon wedges on the side.

# data[].attributes.attachment_link.readable_text
Photo by Alexandra Stafford

Author Notes

Nearly three years ago Molly Wizenberg wrote a blog post on Parmesan-roasted cauliflower, a recipe she discovered from Bon Appétit one that, as the magazine promised, would become her go-to. The process is simple: Toss a head of cauliflower florets, a few unpeeled garlic cloves, and a sliced onion with olive oil, salt and a few thyme sprigs. Roast in a hot oven, and after 30 minutes, when everything-the florets, the onions, the garlic-begins caramelizing, sprinkle it with Parmesan and cook until the cheese melts, forming what Molly describes as "lacy, frico-like webs and shards."

Molly offers a few ideas on how to serve the cauliflower, including tossing it with pasta or spooning it into bowls and topping with a fried egg. She also notes you could just eat it, and "call it a meal," the title of her post. For years, I called it a side dish, and rarely strayed from the recipe. But since discovering the beauty of the sheet pan supper, I used the recipe as a jumping-off point, adding spices to change the flavor, and chicken to make it a more complete meal.

The seasonings in my recent variation evoke shawarma, a Middle Eastern street food typically prepared on a vertical rotisserie with lamb or chicken, which cooks for hours. Everything comes together in about the same amount of time as the original recipe, the only additional work being making a spice mix and buying chicken. It's simple: First, rub the cauliflower and onions with a mix of toasted cumin, coriander, smoked paprika, and cayenne. Roast for 30 minutes, then add boneless, skinless chicken thighs (rubbed in the same spice mix) to the sheet pan, and cook for 10 minutes more. By the end, just as in the original recipe, the cauliflower and onions caramelize, becoming meltingly tender and irresistibly sweet. As the chicken thighs cook, moreover, they release their juices, which seep into the vegetables, making them even tastier.

Serve this mix of smoky, spicy chicken and vegetables with naan and a lemony yogurt sauce, and call it a meal-a new go-to sheet pan meal.

A Few Tips:

- If you have a mortar and pestle or a spice grinder, toasting whole cumin and coriander seeds will impart better flavor-fresher, smokier, earthier-than pre-ground. Toast the seeds in a small skillet over medium-high heat until they turn light brown and smell fragrant, 3 to 5 minutes. Grind in a mortar and pestle with the smoked paprika and cayenne. This step requires just a few more minutes of time and effort, but the scent and flavor are worth it. I also like the visual appeal as well as the texture of the partially crushed seeds coating the vegetables and meat.

- Boneless, skinless chicken breasts could be substituted for the thighs. To use boneless breasts instead of thighs, check them after 8 minutes-depending on their size, they may take more or less time than the thighs.

- This could certainly be made vegetarian by omitting the chicken-the spiced onions and cauliflower are irresistible on their own. You could use a mix of cauliflower, parsnips, Brussels sprouts, or any of your favorite roasting vegetables.

- Some sort of sauce is essential. A cooling Greek yogurt sauce, whose tang so nicely complements the sweet vegetables, works particularly well here, but you could also use a tahini sauce or an herby sauce with a good amount of acidity. To make a simple yogurt sauce: Stir together 1 cup Greek yogurt, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt. Taste and adjust with more salt or lemon to taste. Another delicious sauce option is this: Yogurt-Tahini Sauce.

Note: This is not traditional shawarma, which is typically made with chicken or lamb and cooked on a vertical rotisserie for hours, then sliced thinly. - Alexandra Stafford

Sheet Pan Chicken and Cauliflower Bake

Prep time 15 minutes

Cook time 45 minutes

Serves 4 to 6

Ingredients

Neutral oil, for greasing

Kosher salt and fresh pepper, to taste

¹/₂ teaspoon cayenne

Lemon wedges, flatbread, and yogurt sauce (see notes) for serving

Directions

1. Preheat the oven to 425ºF and position a rack in the center. Rub a sheet pan with about a teaspoon of neutral oil. Place cauliflower florets and onion on top. Season all over with a teaspoon of kosher salt and pepper to taste, and 3 tablespoons of the oil.

2. In a small bowl, stir together the cumin, coriander, smoked paprika, and cayenne. (If using whole seeds, see notes above.) Pour half (about 1 tablespoon and a scant teaspoon) of this mixture over the cauliflower. Use your hands to toss the cauliflower and onions evenly with the oil and spice mix. Transfer pan to the oven and roast for about 30 minutes, tossing once after about 20 minutes.

3. Meanwhile, place chicken thighs in a large bowl. Season all over with salt (at least another teaspoon). Add the remaining spice mix, remaining 2 tablespoons of oil, and minced garlic. Toss to coat. Let sit at room temperature while vegetables roast.

4. Remove the sheet pan from the oven. Toss everything around. Nestle the thighs around the vegetables. Return pan to the oven and cook for 10 minutes-if thighs are large, they may need 5 more minutes or so. Cut into one to check. Remove pan from the oven and let everything rest on the sheet pan for 10 minutes.

5. Meanwhile, stir together the yogurt sauce (see notes), warm up some bread, cut the lemons, etc. When chicken has rested, transfer it to a platter to cut or cut directly on the sheet pan, taking care not to ruin your pan. The chicken should be in 1- to 2-inch cubes or so-about the same size as the cauliflower. Return chicken to sheet pan or to a serving platter along with the cauliflower. Toss everything together. Taste. Adjust with more salt and pepper if necessary and squeeze a lemon over everything, if desired. To serve, spread flatbread with yogurt sauce, nestle chicken and cauliflower inside, and eat taco-style. Alternatively, serve the flatbread on the side and eat with a knife and fork. Serve lemon wedges on the side.

# data[].attributes.attachment_link.title
Sheet Pan Chicken and Cauliflower Bake Recipe on Food52

# data[].attributes.attachment_link.description
Nearly three years ago Molly Wizenberg wrote a blog post on Parmesan-roasted cauliflower , a recipe she discovered from Bon Appétit one that, as the magazine promised, would become her go-to. The process is simple: Toss a head of cauliflower florets, a few unpeeled garlic cloves, and a sliced onion with olive oil, salt and a few thyme sprigs.

# data[].attributes.body
This is the only jambalaya recipe, in my opinion. This image is from the River Road Cookbook published in 1959 by the Junior League of Baton Rouge. My family has been using this cookbook since it was published and any of the recipes in it bring back fond memories for me - I even have the same copy my grandmother used in her kitchen, now lovingly and precariously held together by some yellowing scotch tape. Something that makes this recipe different from a lot of other jambalaya recipes you might come across is the starting with a dark roux for the base, and the absence of tomatoes (a "brown" jambalaya as opposed to a "red" one). It's kinda gumbo-y in that way.

# data[].attributes.custom_properties.WXeCaz3M
1 1/2 pounds sausage or cubed beef (Rachel's note: I use andouille sausage)
3 tablespoons bacon drippings, if beef is used
salt and pepper beef (rachel's note: I use chicken)
3 tablespoons flour
2 medium onions, chopped
1 bunch green onions, chopped
2 tablespoons parsley, chopped
2 cloves garlic, minced
2 cups rice
2 1/2 cups water
3/4 teaspoon red pepper (rachel's note: I prefer pepper flakes over powder here)
2 teaspoons salt (rachel's note: i usually use tony chachere's here instead)

Brown meat in bacon drippings; remove, and add flour. Use a heavy black pot and brown flour to a dark roux. Add onions, parsley, and garlic. Cook until soft, then add water and rice, salt and pepper, and browned meat. When it comes to a boil, lower heat to the lowest point and cook for about 1 hour, covered tightly. When rice is done, remove lid and let cook for a few more minutes, until rice dries a little. Serves 6-8. 

Mrs. W. R. Smith

# data[].attributes.headline
My Aunt Gong's Jiaozi/Dumpling/Potsticker Recipe

# data[].attributes.subject
My Aunt Gong's Jiaozi/Dumpling/Potsticker Recipe

# data[].attributes.body
Making dumplings with my in-laws is always a treat! I love working together as we fold dumplings and chat, and the payoff is so delicious! My wife's favorite food in the entire world is Jiaozi, and her excitement often fuels the joy of making and eating the pockets of deliciousness. We love these pan fried!

# data[].attributes.attachment_link.title
Aunt Gong's Jiaozi (Chinese Dumpling) Recipe (2)

# data[].attributes.body
The sour cherries are best with no added sugar. Melted sweet butter and cinnamon bring it to the next level!

# data[].attributes.custom_properties.WXeCaz3M
All the steps and ingredients are in the document. 

# data[].attributes.body
So simple, so fulfilling! A perfect way to celebrate the cooling days. When it's not quite cool enough to turn on the heater, baking this can also warm up house!

# data[].attributes.custom_properties.WXeCaz3M
1. Chop your favorite root veggies: potatoes, beets, turnips, parsnips, rutabagas, carrots. 
Note: chopping them in similar sizes aids in even baking.
2. Peel and chop your favorite winter squashes: butternut, acorn, spaghetti. 
3. Wash an onion and several garlic cloves. Do not peel! Quarter the onion.
4. Arrange the chopped veggies in a baking dish. Place the quartered onions on top and bury the garlic cloves in the veggie mix.
5. Arrange sprigs of rosemary, tarragon, thyme, and oregano on top of the veggies. 
6. Bake until the veggies are tender and the onions begin to caramelize (around one to two hours).  

# data[].attributes.body
This is an easy cookie recipe that even my kids can make!

# data[].attributes.custom_properties.WXeCaz3M
1 cup peanut butter
1 cup sugar
1 egg

Mix peanut butter, sugar and egg together until uniform. 
Spray cookie sheet with oil
Roll a tbsp full of dough into a ball and place on cookie sheet
Flatten ball with a fork making a crisscross pattern
Bake @350° F for 15-20 minutes or until done

# data[].attributes.body
Oliebollen are Dutch doughnuts, commonly served at Christmas and on New Year’s Day. My family comes from a very tiny Dutch town in Minnesota (Pease, MN population: 243) and I grew up with these. I still make these every year.

# data[].attributes.custom_properties.WXeCaz3M
3 1/4 cups (400 g) all-purpose flour  
2 teaspoons salt  
0.7 oz (20 g) fresh yeast or 2 1/4 teaspoons active dry yeast  
1 1/4 cups (300 ml) lukewarm milk  
1 tablespoon sugar  
2 large eggs  
1 cup (200 g) raisins, soaked, washed, and dried  
1 large apple, peeled, cored, and finely diced  
Oil or fat for deep-frying  
Icing sugar, for dusting

Step 1: Activate the Yeast
In a small bowl, dissolve the yeast in lukewarm milk. Stir gently and let it sit for 5-10 minutes until frothy. This shows the yeast is active.

Step 2: Combine Dry Ingredients
In a large mixing bowl, combine the flour, salt, and sugar. Mix thoroughly to distribute the ingredients evenly.

Step 3: Mix the Dough
Make a well in the center of the flour mixture and add the eggs and the yeast-milk mixture. Using a sturdy wooden spoon, dough hooks, or a stand mixer fitted with a dough hook, mix for about 8-10 minutes until the batter is smooth and slightly elastic. It should be thicker than pancake batter but not as stiff as bread dough.

Step 4: Add the Raisins and Apples
Gently fold in the soaked raisins and diced apple until evenly distributed.

Step 5: Let the Dough Rise
Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.

Step 6: Heat the Oil
Heat the oil or fat in a deep fryer or heavy-bottomed pot to 340°F (170°C). To check if the oil is ready, drop a small piece of batter into the oil. It should sizzle and slowly rise to the surface.

Step 7: Form the Oliebollen
Using 2 spoons or an ice cream scoop, form spheres of batter and carefully drop them into the hot oil. Dip the spoons or scoop in oil to prevent sticking.

Step 8: Fry Until Golden
Fry the oliebollen in batches, turning them occasionally, for 4-6 minutes or until golden brown on all sides. If the oil temperature is correct, they should turn themselves over as one side browns.

Step 9: Drain Excess Oil
Use a slotted spoon to remove the oliebollen from the oil and place them in a colander to drain briefly. Transfer them to a second colander or tray lined with paper towels to absorb any remaining oil.

Step 10: Dust with Sugar
Once slightly cooled, dust generously with icing sugar before serving.

# data[].attributes.attachment_link.title
Oliebollen - Dutch Donuts Recipe - Honest Cooking Magazine

# data[].attributes.attachment_link.description
Dutch Oliebollen are crispy on the outside, and deliciously moist on the inside, they are perfect for any celebration, or just because.

# data[].attributes.body
Jemez enchiladas are a New Mexico specialty known for their distinctive use of flour tortillas instead of corn, which are briefly pan-fried in red chile and oil before being rolled with cheese and onions. This method gives them a unique flavor and texture, almost like a chile-infused quesadilla.

This recipe provides a classic rendition of Jemez-style enchiladas, emphasizing a good, freshly made red chile sauce.

Ingredients

For the Red Chile Sauce

10-12 dried red New Mexico chile pods (medium or hot)

3 cups water

2 cloves garlic, minced

1 tsp salt

1 tsp Mexican oregano

1 tsp ground cumin

1 tbsp vegetable oil

For the Enchiladas

12-14 small flour tortillas

1 large yellow onion, chopped

2 cups shredded Monterey Jack, mild cheddar, or Oaxaca cheese

Vegetable oil, for frying

Optional toppings: shredded lettuce, chopped tomatoes, sour cream

Instructions

1. Make the red chile sauce

1. Remove the stems, seeds, and veins from the dried red chile pods.

2. In a medium saucepan, boil the pods in water for about 15 minutes, or until they are soft and rehydrated.

3. Transfer the softened pods and 2 cups of the soaking liquid to a blender. Add the minced garlic, salt, Mexican oregano, and ground cumin. Blend until the sauce is completely smooth.

4. Strain the sauce through a fine-mesh sieve into a bowl to ensure it is silky smooth and remove any remaining bits of chile skin.

5. In a saucepan, heat 1 tablespoon of oil over medium heat. Add the strained sauce and bring it to a simmer for about 15 minutes, allowing the flavors to meld. Do not add any thickeners.

2. Prepare the tortillas

1. In a small skillet or frying pan, heat about 1/4 inch of vegetable oil over medium-high heat.

2. Use tongs to dip or brush both sides of a flour tortilla with the prepared red chile sauce.

3. Carefully place the sauce-dipped tortilla in the hot oil. Fry for just a few seconds per side until it is soft and pliable. Do not let it get crispy.

4. Transfer the fried tortilla to a plate lined with paper towels to drain excess oil. Repeat with the remaining tortillas.

3. Assemble and cook the enchiladas

1. Preheat your oven to 375°F (190°C).

2. Place a line of shredded cheese and chopped onion down the center of each softened tortilla.

3. Roll each tortilla tightly and place it seam-side down in a baking dish.

4. Pour the remaining red chile sauce generously over the rolled enchiladas.

5. Sprinkle the remaining shredded cheese and onion over the top.

6. Bake for 20 to 30 minutes, or until the cheese is completely melted and bubbly.

4. Serve

1. Let the enchiladas rest for a few minutes before serving.

2. Garnish with your favorite toppings, such as shredded lettuce, chopped tomatoes, or a dollop of sour cream.

# data[].attributes.attachment_link.title
New Mexico Cooking | Almost heaven! “Jemez Pueblo Red Chile Cheese Enchiladas” with a nice kick made from Jemez Chiles in home made tortillas | Facebook

# data[].attributes.attachment_link.description
Almost heaven! “Jemez Pueblo Red Chile Cheese Enchiladas” with a nice kick made from Jemez Chiles in home made tortillas!

# data[].attributes.body
This was my great-nana's recipe, which was then typed, laminated, and shared by my great-aunts. We make these tamales every year, and last year was the first year I hosted.

# data[].attributes.body
It was shared with me from one of my students.

# data[].attributes.custom_properties.WXeCaz3M
Marinate chicken thighs in a mixture of olive oil, cumin, coriander, ginger powder, garlic, cloves, nutmeg, chili powder, turmeric, fenugreek, cinnamon, paprika and salt. 

# data[].attributes.body
In 1980, my mom and two other women created a cookbook for our church. I have my copy, gifted to me by my mom with a personalized note about how much the end result meant to her. ♥ I use it yearly for this one recipe and often think I should further explore the 1" thick resource. ☺

# data[].attributes.body
It's very yummy and the closest to the one my mom used to make.

# data[].attributes.attachment_link.readable_text
Fresh Corn Chowder loaded with summer corn at its peak of freshness. If you love the comfort of Clam Chowder, this corn chowder recipe is sure to become a new favorite. This crowd-pleasing soup is perfect for entertaining on cool summer nights.

This post may contain affiliate links. Read my disclosure policy.

Corn Chowder Video Tutorial:

Corn chowder is quite a treat when fresh corn is abundant. We love to use both the kernels and the stripped cobbs for sweet corn flavor. This corn chowder has the creamy richness of a Potato Soup and the addition of tender corn and bacon makes every bite memorable.

Ingredients for Potato Corn Chowder:

The ingredients here are simple pantry and refrigerator staples that come together to make the best pot of soup.

Corn: on the cob is best so you can utilize the kernels and the corn milk from the husks (see below for fresh corn substitutions).

Potatoes: we use Yukon gold potatoes for their tender waxy texture which is perfect for a chowder.

Carrot, Celery, and Onion: this trio is critical to adding flavor and we use them in just about every soup recipe.

Bacon: Sauteeing the bacon adds and then cooking the veggies in the bacon grease adds wonderful flavor and we use the cooked bacon to garnish the soup. No one will resist that bacon topping!

Chicken Broth, Milk & Cream: These are the base of the corn stock. We simmer the shucked cobbs in this combination for a deeply delicious chowder base.

Cayenne Pepper: this simple seasoning is all you need plus salt and black pepper of course.

How to Easily Remove Corn Silk:

After the corn is shucked, it's important to remove the silk threads for the smoothest consistency. The easiest way to remove corn silk is to brush the corn with a firm bristled brush or even a clean toothbrush. The bristles catch the silk and it comes off quickly and easily.

What is Corn Stock?

Using the whole cob of corn will give you the best-flavored corn stock. Allowing the stripped cobs to simmer for 20 minutes with the broth, cream, and milk draws out every bit of rich and sweet flavor from the corn. After discarding the cobs, you are left with really delicious corn stock.

Time-Saving Tip: set the corn broth to cook at the same time you are making the chowder.

How to Make Corn Chowder:

Once the corn stock is made, the steps for making corn chowder are simple. Watch the video tutorial above and you will be a pro in no time.

1. Sautee bacon in a dutch oven until crisps and renders fat. Remove bacon to a plate.

2. Sautee veggies (onion, celery, and carrot) in the bacon grease until softened.

3. Add potatoes and corn kernels and season with salt, pepper, and cayenne pepper.

4. Add corn stock into the pot and simmer until potatoes are tender.

5. Serve in warm bowls garnished with bacon and chives.

When Corn is Not In Season:

Fresh corn on the cob and especially local produce will give this chowder the best flavor. For winter corn chowder or when fresh corn is not available, try these instead:

Frozen Corn: frozen is usually produced at the peak of freshness so it will work and will save you some time. Since you won't have the cobs for making corn stock, add a 15 oz can of creamed corn for a tastier broth.

Canned Corn: Use (1) 15 oz can corn and (1) 15 oz can creamed corn. Add the liquid ingredients at step 3 without pre-cooking them. The liquid from the canned corn will add a boost of corn flavor.

More Corn Recipes:

If you love corn, these corn recipes are the best way to use up sweet fresh corn.

Corn Chowder Recipe

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

# data[].attributes.attachment_link.title
Corn Chowder Recipe (VIDEO) - NatashasKitchen.com

# data[].attributes.attachment_link.description
Fresh Corn Chowder loaded with summer corn at its peak of freshness. If you love the comfort of Clam Chowder, this corn chowder recipe is sure to become a new favorite. This crowd-pleasing soup is perfect for entertaining on cool summer nights. This post may contain affiliate links. Read my disclosure policy.

# data[].attributes.body
This book is out of print, but it might be available with an online search. The recipes in this book are authentic to the way my mother prepared dishes. She was born in Mexico and made fresh flour tortillas every day while we were growing up. Her food is legendary among friends who visited our home from the 1950s to 70s. I'll pull out one or two and share them here. If you buy only one Mexican cookbook in your life, make it this one.

# data[].attributes.attachment_link.description
Adventures in Mexican Cooking [Angelo Villa and Vicki Barnos] on Amazon.com. *FREE* shipping on qualifying offers. Adventures in Mexican Cooking

# data[].attributes.body
My mom used to make enchiladas all the time when I was a kid, so I got hooked early. This is a somewhat quick and easy way to make a delicious meal. Eat with your family or friends, or hide it and enjoy it on your own! I hope you like it!

# data[].attributes.custom_properties.WXeCaz3M
Ingredients
-About 18 to 20 small (5 inch) corn tortillas
-29 oz can of Rosarita Enchilada Sauce (don’t hate) or Pato or other enchilada sauce of your choosing
-16 oz cheddar cheese
-16 oz jack cheese
-4 medium to large chicken breasts
-2.25oz can of sliced black olives
-3 Tbsp cooking oil

Preparation
1) Slice raw chicken breasts into 3 to 4 tenderloins each.
2) In a pot, combine a half can of enchilada sauce and tenderloins.
3) Boil chicken for approximately 20 minutes (or until 165 degrees internally).
4) Shred chicken and set aside for later.
Brown corn tortillas slightly by frying in oil 10 to 20 seconds each in a frying pan.
5) Spread several tablespoons of enchilada sauce on the bottom of a 9” by 13” pyrex dish, until the bottom is mostly covered in sauce.
6) Add one layer of corn tortillas on top of the enchilada sauce. This doesn’t have to be perfect. You can lay some out and break one or two up to fill in gaps.
7) Sprinkle jack and cheddar cheese, as desired, in a layer on top of the corn tortillas.
8) Spread shredded chicken in a layer on top of the cheese.
9) Sprinkle about half your olives on top of the shredded chicken.
10) Repeat steps 7-9, creating another layer of tortillas, cheeses, and chicken (but skipping the olives and sauce).
11) Top this layer with the last of the tortillas (you may not use them all, which is ok).
12) Sprinkle lots of both kinds of cheeses, the last of the olives, and top with generous amounts of sauce.
13) Bake in the oven at 350° for 20 minutes.
Let cool for 10 minutes, then serve.

Enjoy!