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I don’t know if you’ve ever bothered to go and have a look at The Pioneer Woman’s website. Having only recently discovered it, I now read it daily. Ree is funny and smart, and a great cook. She’s even recently launched her own cookbook. I don’t usually bother trying recipes I find on other people’s websites or blogs, they often don’t interest me. But ages ago I bought some tortillas and they’d been sitting in the cupboard for a bit, waiting for me to get inspired and use them. When I saw Ree’s recipe for White Chicken Enchiladas, I knew I had a winner.
Then I got all inspired to try and be a food photographer, because you know, I don’t take enough photos every day as it is.
So here is my chicken, bubbling away merrily to cook the chicken and make the required broth:
And here are my chopped onions, and chillies, except they weren’t chillies they were capsicums (peppers) because apparently I can’t read, so pause for a moment for an emergency trip to the shop to buy a heap of chillies. That pause also gave me the chance to stop crying after chopping all that onion.
Here are my two-and-a-half cups of shredded chicken. At least, I think it’s two-and-a-half cups. It’s hard to know exactly what two-and-a-half cups of shredded chicken looks like.
After that I forgot to keep taking photos, so all you get to see is one semi-eaten plate of the most delicious chicken enchiladas EVER.
There were so good, we ate them again the next night.
Ree used green chillies in her recipe, but I don’t like THAT much heat in my food so I went for the safer option. Next time, I might be a bit braver and use half green and half red chillies. Because there will definitely be a next time!
And if I’m going to keep up this food photography lark, I need a bigger kitchen, more appliances, and better lighting. Just saying.