Food Porn?

Willamette Week Online had a great online article that a fellow co-worker passed along to me regarding an interesting topic: Cooking Porn.

Now, it’s not what you think. The article discusses the beautiful lush food photos inside many of the cookbooks we view today. The article explains the way the photos are intriguing, but how us average folks can make the recipes, but never make the food look as glamorous as the photos inside these cookbooks. Reason why: Simple, because these photos are full of food stylists, photographers and art directors that are trained at making food look its best. In my opinion, all that really matters is that your food tastes wonderful.

The article is still worth a read in my opinion. I am like most cooks. I love for my food to not only taste superb, but also look like those cherished cookbook photos. We see a recipe from a photo and then we have the desire to make the treasured recipe, expecting our own attempts to look just as the cookbook photos. But, the reality is that doesn’t happen because we are not food stylists and food artists. We are just cooks, and that is good enough.

Here’s a quick recipe for enchiladas that has become one of my favorite quick fixes at my home. I do, however make one change to this recipe. I add two cans of green chilis and some garlic powder. This recipe comes from another co-worker, thanks for sharing Paul. If you like this recipe you will also enjoy my own Mexican Lasagna recipe.

*Side Note: Our Learfield Family Cookbook is complete. It's been such a hit around the office, even our Chairman of the Board and Chief Executive Officer, Clyde Lear, talked about the cookbook on the company blog. View his comments at the Grow Learfield Blog.

San Diego Chili Enchiladas
by Paul and Leah Roberts

12 corn tortillas
1 can Rotel
1 can Cream of Chicken soup
1 16 oz carton of sour cream
1 can diced green chilies
3 to 4 chicken breasts, cooked and shredded
2 to 3 cups shredded cheddar cheese

In medium sized pot, blend and warm Rotel, cream of chicken soup and sour cream. Warm the corn tortillas using a skillet or microwave, spraying each tortilla lightly with cooking spray or brush lightly with oil and then warming.

Assemble enchiladas: Place the desired amount of shredded chicken in warmed tortilla, sprinkle cheese, add three to four diced chilies, and spread a spoonful of cream sauce. Roll tortilla and place in oblong pan. Repeat. Spread remaining cream sauce over top of tortillas, sprinkle remaining cheese across top and sprinkle additional chilies to taste. Warm in 350 degree oven for 25 minutes or until bubbly. Best served with Lipton Spanish rice.