#Freckled foodie how to#
#Freckled foodie free#

#Freckled foodie free#

Just like that, you’ve got homemade enchiladas! With the options I used, these were gluten free, but if you use vegan cheese and cream cheese these can also be dairy free and vegan. Top that layer with more enchilada sauce and shredded cheese and then bake in the oven at 425 degrees for 15 minutes, until the top is golden brown and bubbly. Top those with enchilada sauce and shredded cheese and then layer an additional four rolled tortillas, seam side down, on top of that. On a baking dish, add a thin layer of enchilada sauce, I used the Siete red sauce, and then four of the rolled tortillas, seam side down. Whether it is perusing food blogs, testing recipes at home, or dining at some of my favorite restaurants in New York, the world of food excites me like nothing else. Next, add in the beef and vegetable mixture to the tortillas and then roll them. Hi everyone, welcome to Freckled Foodie I’m Cameron: a very freckled 25-year-old living in NYC, with a big appetite for all things food. I set out all of the tacos, I prefer Siete, and equally distributed refried beans and cream cheese, I used Monty’s cultured cashews, on to each. On your countertop, assemble the enchiladas. Combine the two and set aside for the enchilada filling. Once the beef is finished cooking, set it aside and use all those glorious and tasty juices in the skillet to cook the chopped vegetables. To make, start by cooking the filling: ground beef on a skillet (preferably cast iron) with some ghee and spices.

Never have I heard him utter those words, so I’d say this one was a real win! I mentioned to Joe that I was telling her we finished the dish and he, generously, turned to me and said this dish is too good not to share and have her try. I mean, HOT DAMN! Here is how I know it is a true winner: Joe and I finished dinner and as I was packing up the leftovers for him to take to lunch the next day, my younger sister Lucy texted asking if we had any extra food for her to eat for dinner. I’m still not over how delicious the final result was. The fact that our freezer was packed with Butcher Box ground beef, I went with a ground beef filling, of which I also added mushrooms and peppers to. The word comes from the Spanish term “enchilar” which means “to add chile”.įor the following recipe, I based it on the previous enchilada dishes I’ve had, which I now know are more the “Americanized” version. From the research I’ve done, it appears that traditional enchiladas are made by frying the tortilla and dipping it in the sauce and then filling with the stuffing, which is different than the method I’ve laid out below. If you are asking, “so what is the difference between a taco and an enchilada?”, the enchilada is baked with the tortilla and ingredients and it requires chilis or a chili sauce (enchilada sauce). This is important in the history of enchiladas because the corn tortilla is a staple in the authentic dish (of which I am not using in the following recipe). She also answers a ton of the submitted questions by the Freckled Foodie community. We discuss the very basics of what a doula is, the services they offer, how she became one, and why we decided to work with one during my pregnancy and for the birth of our child. The history begins with the corn tortillas, of which stems from the use of corn as a food product dating to almost 9000 years ago in central Mexico. In this episode, I sit down with our doula, Ebonie Tudor. Prior to diving into this Americanized version of an enchilada recipe, I want to provide some history on the original and authentic dish. **After posting this recipe, I have come back to edit this introduction as my eyes were opened to the cultural appropriation that I had partaken in. I read through a handful of FF Fam member submissions on this topic and share your stories on how your anxiety has impacted the relationships you have.Although I’ve never made enchiladas before, I was inspired to attempt this dish after receiving an enchilada sauce from a brand I love and a week of putting it on just about every food I consumed. As someone who feels that sometimes I am a “burden” for those who love me due to my mental health struggles, I share those emotions and remind us all that some of us just need a little extra support.

#Freckled foodie how to#

I often say that Joe knows how to “handle” my anxiety, and this episode dives into more specifics on what that actually looks like. In today’s solo episode I unpack how anxiety impacts relationships between friends, family members, and romantic partners.