Part One: Lets’ Get Down to Business.
I don’t enjoy filling out paperwork, never have, not sure I ever will. It is kind of a funny thing because I am a very detail oriented person. I love reading and I adore editing, I find joy in catching every little mistake! But filling out paperwork? Ugh!
It is time consuming, frustrating, and often times I feel the forms could be organized in a more user-friendly fashion. Regardless of my feelings for said paperwork, to start, grow, and maintain any business, paperwork is a must!
This week I had the pleasure of registering RylieCakes as an LLC. It is actually quite easy. For those of you who have never done it before, you simply go to the website for the Office of the Secretary of State for the state you live in. That's a mouthful!
First, you should search the database to make sure the company name you would like is still available. You can then apply online or via mail. If you apply online, you are given an opportunity to use the site’s “Business Wizard”. I am sure it is not the same in all 50 states but I’m assuming it is somewhat similar... If you answer a few questions for the Business Wizard, it will quickly put together a step-by-step guide for you as well as include links of where to file for a UBI and EIN.
In order to get your business license, you will need both your UBI and EIN. So be sure to follow the steps from the Business Wizard – it really does guide you through the whole process! And keep in mind that everything you file for takes 2 days or up to two weeks to get results back – so just be patient, you only have to do this once!
Lastly, I bopped over to www.rocketlawyer.com and signed up for a 7-day free trial. During this time, I created an Operating Agreement for RylieCakes. Whatever you do, do not register through Rocket Lawyer for your LLC as well!! They can do this for you but if you have already filed with the SOS, you will just be paying them to do the work you already did! Plus, their paperwork won’t go through anyways because you’ve already established your business!!
All is said and done over here and RylieCakes LLC is ready to rock n’ roll!! Woot woot!
Part Two: It’s Fun to Learn New Things.
Also on the agenda this week was buying a camera! With the blog getting ready to launch and the cookbook coming up, I knew I would need to be equipped to take some food photos. I do have a photographer lined up for the book (yay!) and also a good friend in mind who takes beautiful shots herself but I wanted to partake too!!
I have always enjoyed photography, I love the way one shot can so effortlessly capture a moment in time. My mom is a photographer and has been taking millions of photos our entire lives. Seriously, the only words we knew we would hear on every family vacation were, “Shit! I’ve got the wrong lens.” HA! To this day it still brings a smile to my face :)
Since my mom and my close girlfriend were both avid photographers, I simply reached out to them to see what I should get. I let them know what I wanted the camera for (still shoots and videos) and what my price range was. They both recommended various cameras and brands so from there I did a little research of my own.
I landed on the Nikon D3300. It was a great, compact size, a reasonable price, and had some bells and whistles but not too many so as to create a daunting learning curve.
When I first got my D3300, I popped over to my parent’s house to unpack it with my mom. She showed me how to set it up, how to adjust all of the settings, and then some tips and tricks she often liked to use when taking photos.
Next, I read bits and pieces of the users manual – gasp!! It’s true though, I really did! Normally I skip over the user’s manual (and it drives Ben crazy...) but this time I really, really wanted to know how to use what I bought. After following along with the manual for a while, I finally broke free and started photographing the world around me! Oh what fun this was! I now see why so many people love doing this!!
I’m no professional and have so much more to learn!! Though my photos are getting better daily for the most part and I am enjoying the learning process. Hopefully, you'll be able to see a difference in my photos in due time!!
Part Three: Back to the Kitchen.
After registering RylieCakes LLC, buying a new camera, and learning a new skill set, I was ready to be back in the kitchen. Trying to bring my flour blends to market, while creating a blog, while writing a cookbook takes some organizational prowess and often times much discipline.
For example, every time I am working on a recipe or writing its headnote, I think “I should just go make this right now!” It takes all my will power to tone down my excitement and keep going at the task at hand. If it were up to me, I’d be in the kitchen every day getting my hands dirty, splattering flour all over my apron and somehow getting batter in my hair!!
This trip to the kitchen I decided to make my Mole Pulled Pork Enchiladas.
First off, my Mole is not an authentic Mole. You will not need over 20 ingredients, you will not be roasting peppers, grinding your own spices or simmering your sauce and developing its flavors over hours on end. In fact, my Mole is quite simple and straight to the point; within 30 minutes you will have the perfect sauce to pour over your enchiladas! It definitely has a kick to it but the spices are well rounded by the sweet touch of dark chocolate at the end, it’s hard not to love!
For the pulled pork, I love to go to my local butcher (B&E Meats). They pre-wrap pork roasts in banana leaves so all I have to do when I get home is wrap it in some foil and bake away! If you don’t have a local butcher, you can always go to your trusted grocery or if you want to make your life even easier, buy already shredded pulled pork!! It could really be that easy!
The vegetables are my favorite part of this dish, mostly because it makes extra and then you have veggies for rest of the week (more on this in a minute). I will warn you now, if you do not want any vegetables leftover CUT ALL VEGGIE QUANTITIES IN HALF. The full batch makes loads of slightly crisp, perfectly sautéed, lightly seasoned vegetables :)
With the extra veggies I make oh so many dishes!! Here are a few ideas for you, run with the ones you and your family love! Please note, I usually season and sauté the veggies again depending on what I am using them for...
1. I put them in omelets.
2. I add them to homemade tomato sauce for spaghetti or lasagna.
3. I dice them up a little bit more and put them in sandwiches and on wraps.
4. I add them to homemade egg drop soup - just broth would be good too!
5. I use them as a side dish alongside quinoa or rice and a protein.
The options are endless and I love having extra veggies around that I can throw into just about anything, therefore, I highly recommend the full batch. But if for some reason you don’t want to get down on veggies all week long – then just make a half batch.
To assemble the enchiladas I included exact amounts in the recipe. However, they are enchiladas!! Don’t take them too seriously! You can add more meat or less! Heck you can skip the meat and just go for all veggies!! Add some rice if that tickles your fancy or splurge on the cheese! Whatever you do, love the process and eat your heart out!
Hey Vegans! This recipe can easily be done vegan; I have done it myself before for friends and it was a smash hit!! Simply use dairy free (whey + casein free) chocolate in the mole, use lightly sautéed corn tortillas instead of the GF ones I recommend, and smear some Tofutti Cream Cheese or refried beans on the bottom in place of the regular cream cheese. And of course, skip the blanket of cheese on top (just use tons of herbs instead – think cilantro, parsley, scallions, and fresh jalapeños – it will be beautiful!).
Lick the Bowl – You Only Live Once,
(Yield: Approximately 20oz)
- 3 dried chipotle peppers
- 2 oz olive oil
- 9 oz onion, finely diced
- 2 Tbsp minced garlic, heaping Tbsps!
- 2 tsp oregano
- 2 tsp cumin
- 1 tsp cinnamon
- 1 Tbsp cayenne
- 1 Tbsp paprika
- 32 oz vegetable broth
- 3.5 oz dark chocolate chips
- ½ tsp salt
- Soak dried chipotle peppers in hot water to soften. Once softened, deseed and lightly chop. I like to save the soaking water and seeds just in case I want to add a little more heat to my sauce at the end.
- Heat a medium saucepan, once warm add olive oil. Once the oil is heated, add onions and sauté until light golden brown.
- Add garlic, spices, and chipotle peppers. Sauté for 2 minutes on low heat, be sure not to burn the garlic or spices.
- Whisk in broth and then bring to boil. Continue to boil over medium-high heat until sauce is reduced to a little over two cups (or reduced by about half).
- Carefully pour reduced sauce into a blender (I use a Vitamix) and mix on low at first. Gradually move up to higher speeds and blend until sauce is smooth.
- Transfer sauce back to saucepan and place over low heat. Stir in chocolate and salt.
- Taste test sauce before using. To soften heat, you can add more broth, sour cream, or chocolate. To spice up sauce, you can add seeds from the chipotle peppers or a little bit of the hot water you had previously soaked the peppers in.
- Allow sauce to cool while assembling enchiladas.
Pulled Pork Enchiladas
(Yield: 8 Enchiladas + Extra Veggies)
- 12-16 oz pulled pork
- 3 oz olive oil
- 4.5 oz onions, small diced
- 8 oz mushrooms, loosely chopped
- 9 oz carrots, small diced
- 1 zucchini, small diced
- 1 yellow squash, small diced
- 1 bell pepper, small diced
- 8 oz cauliflower, medium chopped
- 2 tsp salt
- 2 tsp pepper
- 1 tsp cayenne pepper
- 1 - 15oz can black beans, rinsed
- 1 large tomato, small diced
- 1.5 oz cilantro, loosely chopped
- 8 GF Mission Tortillas
- 6 oz cream cheese
- ≈20 oz Chipotle Mole
- QS Tillamook Pepperjack Cheese
If roasting pork, preheat oven to recommended temperature. I do mine at 350°F. The oven will need to be set to 350°F for the enchiladas as well.
- Cook pork. This will depend on many factors – if you bought a roast, if you plan to use your oven or cook it in a crockpot, or if you bought already cooked pulled pork. Whatever your method, make your pulled pork and set aside.
- Dice up all of your veggies to approximately bite-size pieces. Keep in mind that the more evenly diced your veggies are, the more evenly they will sauté. Be sure to put your tomatoes aside until step #6.
- Start by heating up a large frying pan and then adding olive oil. Once olive oil is warm, add onions, mushrooms, and carrots. Sauté on medium-high heat until mushrooms have lost their moisture and onions are turning golden brown.
- Turn heat down to medium and add zucchini, yellow squash, bell pepper, and cauliflower. Continue to sauté entire mixture until veggies are the texture you want them. I like to keep mine on the crunchier side as they continue to cook inside the enchiladas as well.
- Once sautéed, season with salt, pepper, and cayenne before removing from heat.
- After seasoning, remove from heat and allow veggie mixture to cool slightly before adding black beans, tomato, and cilantro. Mix to combine thoroughly.
- You are now ready to assemble your enchiladas!! Start by laying down all 8-tortilla shells.
- Using a purple scoop, portion one scoop of cream cheese onto the center of each tortilla. Spread it out with the back of a spoon creating a line down the center of the shell.
- Next, using a green scoop, portion one scoop of veggie mixture onto each shell. Spread veggies out on top of the cream cheese.
- Then place 1.5 to 2oz of pulled pork on top of the veggies.
- Before rolling enchiladas, pour half (about one cup) of mole into the bottom of a 9x13” casserole dish.
- Now you can roll your enchiladas tightly and place them seam side down in the casserole dish. All 8 enchiladas will fit across a 9x13” dish – in the photos I used an oval dish and therefore, could only fit 6.
- Once all enchiladas are rolled up and ready to go, pour remaining mole over the tops making sure the tortillas get fully covered.
- Sprinkle cheese over the enchiladas before baking. “QS” means quantity sufficient – in other words, you can smother your enchiladas in cheese or you can lightly coat them in a thin layer, it is totally up to you!
- Bake for 30 minutes in 350°F oven, rotating pan halfway through. Let cool slightly before serving. I like to serve mine hot as can be with sour cream, salsa, and fresh avocado slices :) I’ve also been known to eat them straight out of the pan! Whatever you choose to do, enjoy!!