Cooking in Panama is a delight. I can get fresh ingredients that make my dishes turn out extra-tasty. Imported ingredients can be more expensive than you're used to, but for most things, you can find comparable local ingredients. The chicken, fish, eggs and dairy in Panama are phenomenal! The beef doesn't have quite as much flavor but it's leaner, which is a nice trade-off.
Thanks to Facebook, I scroll through new video recipes every day, typically right before going to sleep. Websites like Tasty and Delish do a great job of making things look simple, and I've started dreaming about some recipes.
I'm a pretty darned good cook, mostly because I work at it... and I love to eat. But I'm an extremely messy cook. For a simple one-skillet dish, like this tamale pie, I will somehow make a disaster of my kitchen.
I've started planning my experimental recipe days in the kitchen to coincide with my maid's full cleaning days. That way, she gets to do the tedious stuff--chopping, grating, stirring--and I get to do the fun stuff. Then, when it's all over and Mount Melissa has erupted, I get to enjoy my meal while my maid cleans up. Ah, the joys of $35-per-day maid service!
Click here to get the recipe brought to you by Delish. The only things I did differently were:
This is one of those recipes that is so darned good, you realize that you should have made two.
Enchillada Sauce
2 T. Olive Oil
1 T. Flour
1 cup tomato sauce
1 cup Chicken broth
2 T. Cumin
2 T. Chili Powder
1 T. Turmuric
Salt & Pepper to taste
Stir flour into olive oil and heat. Then add all other ingredients. Stir to thicken over medium heat, about 10 minutes.
Enjoy! And when you make it, think of me sipping my wine on the beach.
Thanks to Facebook, I scroll through new video recipes every day, typically right before going to sleep. Websites like Tasty and Delish do a great job of making things look simple, and I've started dreaming about some recipes.
I'm a pretty darned good cook, mostly because I work at it... and I love to eat. But I'm an extremely messy cook. For a simple one-skillet dish, like this tamale pie, I will somehow make a disaster of my kitchen.
I've started planning my experimental recipe days in the kitchen to coincide with my maid's full cleaning days. That way, she gets to do the tedious stuff--chopping, grating, stirring--and I get to do the fun stuff. Then, when it's all over and Mount Melissa has erupted, I get to enjoy my meal while my maid cleans up. Ah, the joys of $35-per-day maid service!
Click here to get the recipe brought to you by Delish. The only things I did differently were:
- I added diced jalapenos to my corn bread crust.
- I used a Taco Seasoning packet mix to season my meat rather than their spices (and then let it simmer according to package directions).
- I added sauteed red bell peppers to the meat mixture, along with the sauteed onions.
- I only baked it for 10 minutes at the end after I covered it with foil. That was plenty!
- I made my own enchilada sauce (see below).
- When I served it, I added a dollop of sour cream.
This is one of those recipes that is so darned good, you realize that you should have made two.
Enchillada Sauce
2 T. Olive Oil
1 T. Flour
1 cup tomato sauce
1 cup Chicken broth
2 T. Cumin
2 T. Chili Powder
1 T. Turmuric
Salt & Pepper to taste
Stir flour into olive oil and heat. Then add all other ingredients. Stir to thicken over medium heat, about 10 minutes.
Enjoy! And when you make it, think of me sipping my wine on the beach.
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