So it isn't Crackpot Tuesday......not that it matters.....my pot is always cracked.

I realize that I didn't do a Crackpot Tuesday yesterday. It was one of those days and you were quite lucky to get a post on demented snowmen with all of the running around that I did what with Levi going on a field trip bowling with the other special needs kids at the school and then my baby girl wanted me to help her while she worked in a little Christmas store that her class is doing this week. And of course since I hate going grocery shopping I have once again let things get to such a state that The Natives are gnawing on cupboard doors because there is nothing in the house to eat so getting to the grocery store was a must and like this huge run on sentence that was my day yesterday. A huge run on from one thing to the next.

I didn't do a crackpot but I DID make homemade enchiladas (is there any other kind) and they were quite scrumptious. If you've never made enchilada sauce from scratch you really ought to try. Much better than that canned enchilada wanna be sauce.

Enchilada Sauce-Red
(Serves 8)

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder (See note below)
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
a pinch cinnamon
1 teaspoon dried parsley
1/4 cup salsa
1 (8 ounce) can tomato sauce
1 1/2 cups chicken broth (can use water if you don't have broth)


Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, cinnamon, parsley, salsa and tomato sauce.

Mix together and then stir in the chicken broth. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
original recipe from All Recipes that I tweaked a little bit

Note: If you have a local Mexican market nearby or an aisle in your grocery store that sells Mexican ingredients get your chili powder from there. They have several different varieties and they make your enchilada sauce even better! Like Ancho chili powder for example. Mix them up if you really want to go hog wild. 1/2 of one kind and 1/2 of another. Seriously! Live a little! Step outside of that recipe box and throw in a dash of this and a pinch of that.

Serve over enchiladas, nachos, eggs, hash browns, chocolate cake.....just kiddin' on the cake part. Just wonderin' if you were paying attention.

Hello? Anybody there?.......sigh.......guess I lost ya in the aisle with the Mexican ingredients. Not a bad place to be lost in. Not that I've ever been lost..unless it's in a pile of laundry.....which reminds me, Note to self: Make like you are really busy so you can put off laundry for another day. Self to note: Better not or not only will The Natives be gnawing on cupboard doors but they'll be doing it naked.....Point taken. Top of things to do today: Laundry!