This is a delicious Apricot Cherry Clafouti. I modified the apricot-almond clafouti recipe in Eating Well Magazine. I used half the apricots and added sliced frozen sweet cherries. I didn't have any amaretto so I used hazelnut Kahlua. No lemon, so I used orange zest. It turned out AWESOME!!
Another recipe I used as inspiration was Ingrid Hoffman's chicken tamales in Food Network Magazine. I REALLY modified this one! I was making enough for my family and my mom to take to work. I poached 5 chicken breast in green enchilada sauce and another 5 in red enchilada sauce. When I could easily shred them I took them out, shredded them, and added them back to the sauce until it was thickened. I used a small can of corn, small can of black beans, 1/2 a bunch of cilantro, and a bit of spices. I used the same amount of self-rising cornmeal that Ingrid's recipe called for. Well, I couldn't find it so I made my own. Just use 3tbsp flour, 1tbsp baking powder, and enough cornmeal to make one cup. These aren't the usual enchiladas where the filling is wrapped in the cornmeal. They still turned out DELICIOUS topped with cream (mexican sour cream), avocado, and red cabbage.
This was the only recipe I used exactly as it was printed. This is the Chocolate Strawberry Shortcakes from Food Network Magazine. Absolutely divine!
