this is hard!

well--i'm trying to figure this all out, and make it my own, but it's not so easy! for some reason the words are over in the "design" part of my blog!
so-one of the things i want to do here is post recipes, so here is my first shot at it...i made this last night:
Shrimp and Goat Cheese Enchiladas
you'll need:
corn tortillas (at least 15 because some of them will rip)
some vegetable oil
1 and 1/2 lbs shrimp (i like the already peeled and deveined kind)
2 cans of tomatillo sauce or salsa verde (i like el paso brand)
two small wedges of goat cheese ( i like the kind that's immersed in red wine)
a half a bag of monterrey jack cheese
a half of a red onion
a handful of cilantro (chopped)

heat oven to 350.

first you'll make the tortillas soft by getting the vegetable oil hot in a skillet, then dipping the tortillas in it for one second, then flipping to the other side for one second, then taking it out and putting it on a stack of paper towels...do all the tortillas. use tongs for this.

then put 2 tablespoons of butter and three tablespoons oil in a skillet on med-high. pour the shrimp in and season ( i use cavender's greek seasoning on everything, even this). shrimp cook quickly....so don't try to multi-task while you do this. if the oil gets used up, just add some more! after about a minute or two, run your large spoon through the shrimp and try to turn them all. take them out with a slatted spoon and put in a bowl. you can do this in batches.

pour half a can of the green sauce into your 9x13 baking dish and spread around.

then you'll cut a sliver of the goat cheese (i like a lot of cheese, some people don't, so this is up to you) and put it in the tortilla, put 4 or 5 shrimp on top and roll it up! place seam side down in the baking dish. once you've filled up the baking dish, cover with a full can of the green sauce, and then cover with moterrey jack cheese, and chopped red onion.

bake in the oven at 350 til the cheese bubbles. pour chopped cilantro over the dish when you take it out of the oven. let rest 10 minutes before serving.

serve with black beans and sauvignon blanc!!