another way to make a similar dish: mix a ratio of cooked, large-chopped shrimp and crab (real or fake, i used a pack of the surimi stuff) that you like. add a dollop of low-fat sour cream and a touch of half-n-half (again whatever fat level you like, it will work.) now saute onions, garlic, dash of cayenne powder, and FIRE-ROASTED TOMATILLOS (i used fresh, canned will work. these add a wonderful citrusy acidity that is PERFECT with the sweet and rich seafood. THE secret ingredient here) till soft, add this to the seafood. stir in some grated monterey jack or your favorite mexican melting cheese. have chopped fresh cilantro and fresh lime juice (cut a lime in half and twist a spoon in there like citrus juicer, or just squeeze with your hand.) add these to both the filling and sauce to taste. okay, the filling is done. now take some corn tortillas and toast them in a hot dry pan, one by one, till fragrant and a little colored (you could skip the toasting, but it's worth it!) mix a canned verde (green, it must be green! the flavor is different than red, and goes with the seafood and tomatillos) enchilada sauce with some sour cream and hot sauce to taste with a whisk. pour some sauce in your baking dish. add layers of sauce/stuffed tortillas till you run out, ending with sauce and a sprinkle of cheese. bake 40+ minutes till you see bubbles and melted cheese throughout. yum. (yeah, i'd post my own "creamy verde seafood enchilada" but i don't measure things, so it's a pain to

Reviewed On: Dec. 3, 2008

the tastiest, easiest, and fastest "oven-fried" eggplant i've found. i added garlic salt and black pepper to the tater flakes and left the egg wash plain, i then used unsalted butter. the simple, clean flavors are perfect with your favorite marinara, tzatziki, curried yogurt, or even ranch :)

Reviewed On: Nov. 14, 2008

yum and double-yum :) i used the "easy pie crust" recipe from this site (a shortbread oil-crust) and used a mix of nutty asiago and young (semi-soft) monterey jack for my cheese, so the recipe is flexible. and -this is probably sacrilege- but i used land-o-lake's fat free half-n-half for my dairy, as i had it on hand and it's such a rich recipe. i was worried about the "fake cream" not thickening, so i added 2 tsps of flour to the filling - it still came out delicious. awesome with a light salad and a glass of non-oakey white wine!

Reviewed On: Nov. 7, 2008