Having the Neighbors to lunch

Plans changed again and we were unable to go on the bus trip to the Agri-turismo. It turned out to be Saturday, not Sunday, and we already had a full day planned for Saturday but, the neighbors were able to come to Sunday lunch.

So we debated what to prepare: traditional American comfort food (meat loaf, mashed potatoes and gravy, green beans), or, Sour Cream Chicken Enchiladas. Hm.

So we opted for a Mexican meal: Sour Cream Chicken Enchiladas, Ensalada de Nopalitos, Refried Beans, Red Rice and Sangria. Johnnie made Molten Lava Cake for dessert.

It turned out good, even though I had to substitute several ingredients that I cannot find in Italy. I used Gouda instead of Cheddar Cheese, Mascarpone Cheese with lemon juice and a bit of salt added instead of sour cream, flour tortillas instead of corn, and Formaggio Caciotta with pepperoni instead of Chihuahua cheese. The refried beans I made from scratch from dried pinto beans a friend from the US brought me, and the nopales were from a jar.

Do you know what was the favorite of our Italian friends? The refried beans! They had seconds and thirds. This was the first time I made it from dried beans, and I was pleased that it turned out so good. I may never use canned refried beans again.

The entire afternoon was very enjoyable and we talked about many things, including our children, our gardens, and plans for the summer. It was a typical Italian mid-day meal, long, slow, and savoring life in the moment. In the company of these lovely people, language was not a barrier. We communicated beautifully and when there was a point when we couldn't find the right words, we got out the Italian-English dictionary.

 Here are a couple of my recipes I will share.

Sour Cream Chicken Enchiladas (recipe from Rancho Encantado, Santa Fe, New Mexico)
3 1/2 c. sour cream (I used Mascarpone thinned with the juice of a lemon and a little bit of salt)
3 5 oz. cans boned chicken (2 cups)
2 4 oz. cans mushrooms, stems and pieces, drained (I used fresh mushrooms)
1 4 oz. can green chiles, chopped
1/3 c. onion flakes (I used fresh onion, diced about 1/2 cup)
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder
1/2 tsp. garlic powder
1/3 lb. cheddar cheese, grated (I used Gouda)
12 corn tortillas (I used 8 8 inch flour tortillas)
In a 13 x 9" pan spread 1 cup sour cream, set aside. In a 2 qt. saucepan with fork flake chicken; add 1/2 cup sour cream, mushrooms, chiles, onion flakes, chili powder, salt, garlic powder and pepper. (Since I used fresh mushrooms and onion, I sautéed them first in a skillet with a little olive oil, then added to the chicken mixture). Cook over low heat until heated through. Preheat oven to 450 degrees F. In a skillet over medium heat, in 1/2 inch hot oil, fry tortilla, a few seconds on each side until it softens. ( I warmed the flour tortillas in the microwave which makes them soft enough to roll without frying in oil). For enchiladas along center of tortillas, spread 1/4 cup chicken mix. Fold sides of tortillas over filling and place seam side down. Repeat, making 11 more. Spread with remaining sour cream, then sprinkle with cheese. Bake 8 min. or until cheese melts.


Ensalada de Nopalitos - Serves 6

1/2 cup chopped onion
3 Tb. cider vinegar
2 Tb. lime juice
1/2 tsp. salt
Combine these, cover and let stand 1 hr. (I added a small chopped zucchini to this mixture to punch up the veggies).

2 lbs. uncooked nopales
1 large onion, unpeeled and cup up
1 head garlic, unpeeled and halved
3 cups water
3 Tb. sea salt
1 cup fresh cilantro sprigs
Wearing gloves, use a vegetables peeler to remove the thorns from the no pales. Cut nopales into bite sized strips. In a large saucepan bring 2 cups water and 3 Tb. salt to boiling. Add the unpeeled onion, garlic cilantro sprigs and nopales. Return to boiling, reduce heat. Cook uncovered for 10 min. stirring occasionally. Drain off liquid. Discard onion, garlic and cilantro sprigs. Return nopal strips to pan. Add the remaining 1 cup water. Bring to boiling, reduce heat. Simmer uncovered 5 min. or until tender. Drain. Rinse with cold water. Cool completely.
(I used nopales from a jar, simply drain and rinse).

8 oz. Chihuahua cheese, cubed (I used the Formaggio Caciotta with pepperoni)
1 tomato, seeded and coarsely chopped
1/4 cup olive oil
1/4 cup snipped fresh cilantro
3 Tb. snipped fresh oregano
In a large bowl combine onion mixture, cheese, tomato, oil, snipped cilantro and oregano. Add nopales, toss to coat. Serve with avocado slices.