BAKING EGGS DIABLO

photo courtesy of Karina Allrich - www.glutenfreegoddess.blogspot.com

Go figure! Woke up this morning tired and determined to stay in my pj's until time to party-up at 5pm for our friend's retirement celebration. And then, hell-bent on making a recipe from the Gluten Free Goddess. Can't beat her recipes. Every one we have tried is smashing! Her food photography is stunning, too. All the ingredients are standard in our pantry. A delightful Saturday breakfast. Next time, I will take her suggestion to cook 4 eggs on stove-top as the 350 degree oven took a bit longer than calculated.

We have also tried Karina's sour cream enchiladas, lime chicken tacos, sweet potato & black bean enchiladas... Southwestern is not your average "Mexican" cooking. Southwestern means fresh ingredients, roasted chiles, authentic cheeses--the best ingredients you can find. No grainy red sauce and white cheese laminate. Taco Bell has its purpose, but Southwestern cooking is some of the best American cuisine.

Several years ago I took some classes at the Santa Fe School of Cooking and thought I had died and gone to heaven. When I got home to the Midwest, I cooked Southwestern for weeks. And, the people we met in those classes were a gold mine of information about the food and restaurants of Santa Fe, Albuquerque, and Taos. A great introductory experience to SW cookery.