Reid Me

Because I am a frugal person, and the stores that regularly (or somewhat regularly) carried one of my favorite gluten-free bread mixes, Chebe, aren't carrying them any longer - I had to take matters into my own hands. Curtesy of Chebe.com If you haven't tried Chebe's line of mixes, you should.  My brother sent me a couple of their mixes for bread sticks and cheesy bread back in 2007 when I was in a bit of a gluten-free food desert.  Needless to say, it was really nice to have a mix that was quick and easy, and yummy. Since then, I've gotten back into my baking habits and since I couldn't find Chebe products in any of my tried and true local stores, I took to Google.  I already knew that this type of recipe, using tapioca starch, was already a mainstay in Brazil.  In my search, I learned that the bread is called Pao de Queijo.  There's a very nice looking recipe over at thekitchn.com (one of my favorite recipe sites), but it's pretty involved and I...

Ah, my masterpiece! So yesterday I prepared my first (of many) slow-cooker recipes from Stephanie O'Dea , the chick who cooked with her crock pot each day for a year.  I decided to start with the Enchilada Casserole because I had been staring at the corn tortillas in our fridge for over a month (thank goodness they last that long!).  I was excited too, because I've always loved enchiladas and the silky, spicy enchilada sauce that is drizzled over the top of them.  I can usually tell how good the Mexican food is at a restaurant based on their enchilada sauce.  You have to be careful eating out, though, most places use flour as a thickener in their sauces and I've had to resort to using the table salsa at many a Mexican restaurant.  Anyhoo... I had my crock pot, my tortillas and my enthusiasm; now all I needed was chicken, black beans, bell peppers, cheese and enchilada sauce, of course!  My husband called to say "Hi," and I told him what my plan for di...