Nothing big actually, but it is a start. Cincinnati’s local city paper, CinWeekly, will be printing my Taco Pie recipe next week. I was informed of this over a month ago. They contacted me and said they were interested in publishing the recipe I submitted. They wanted to send a photographer out that Friday at noon.
“Have the taco pie made and be ready to get your picture taken,” they told me. That Friday I was prepared with a gorgeous taco pie that I had made. I carefully picked out a flattering shirt and painstakingly did my hair and makeup. It was my first public debut, I needed everything to be perfect.
I put Quinn down for her nap and waited for the photographer’s arrival. I waited…and waited…and waited. I sat on the couch for 3 hours, trying not to ruin my hair. But it was all in vain. He never showed. I thought I was getting punked. I felt like someone had stood my up for a dance. I drowned my sorrows in taco pie.
Three days later I got a phone call from the photographer. He was quite apologetic and wanted to reschedule. I agreed. This time around, I didn’t spend more amount of time than usual doing my hair, makeup, and picking out my clothes. I was going normal Erin this time. As Murphy’s Law would have it, the taco pie looked awful. What could I do. He was on his way and I had no time to make changes.
My picture was taken with the taco pie, and he left. I anxiously awaited for the publication to come out the following Wednesday. Wednesday came and I picked up the paper. No article. No recipe. The next Wednesday came with the same outcome. Another week passed. Still no article. I didn’t understand. My God, didn’t these editors realize the people of Cincinnati need a recipe like taco pie!?
I finally received an email last night saying it will be published this coming Wednesday. There had not been room in the paper for it the past few weeks. I’ll believe it when I see it. And when I see it, I will share it with you.
There are two cookbooks coming out this summer from Cincinnati Mom’s Like Me that will include my recipes as well. A summer cookbook will have my recipe for Grilled Asparagus Salad. There will also be a Back To School cookbook that will include my Breakfast Cupcakes. More on those books to come!
As for this week’s recipe, it is something I truly had throw together in time for the sitter to arrive. I used what we had in the house, and it turned out okay. This takes 10 minutes to put together if you already have cooked chicken.
Stacked Enchilada Pie
1 1/2 c enchilada sauce
3 whole wheat tortillas
2 cups cooked chicken breast, shredded
1 1/2 c cheese
1 can black beans, smashed
1 small onion, finely chopped
Preheat oven to 350.
1. Spray a deep pie pan with cooking spray.
2. Pour 1/2 c enchilada sauce on the bottom.
3. Lay one tortilla on sauce.
4. Sprinkle 1 c chicken, 1/2 can black beans, 1/2 onion, and 1 c cheese.
5. Lay another tortilla down and repeat step 5.
6. Lay another tortilla down and sprinkle with remaining cheese.
7. Place in oven for 25-30 minutes, until cheese is melted and edges are brown.
8. Remove from oven and let sit for 10 minutes before cutting into pie.