Sunday, May 17, 2009
I'm finally IN!!
I've finally figured out how to get into our blog!! Thanks so much Mer for doing this. I can't wait to try everyone's recipes and ideas. HAPPY BIRTHDAY to MEG hope you have a good one!!
Great Buy
Meg just let me know that she found hot dog/marshmellow roasting sticks at Dicks Market for 2.13 and also fold up camp chairs for 6 dollars. Wow, I have actually been looking for both of those things so on Monday that is where I'll be? Anyone want to join me for chicken chunks, tater babies and fry sauce at the deli?
Thursday, May 7, 2009
while the cat is away
So, it really hasn't been that big of a deal to have Dave gone, until yesterday. Why is it that when he is gone something big always happens? Three kids with the stomach flu and and Talmage is having asthma attacks? Really, why now?
Sunday, May 3, 2009
MMMmmm
Since it's Sunday night and we're all thinking about dessert (we are, aren't we?) I thought I'd share my find of the week. If you like mint chocolate, pick up a bag of Andes mint chips next to the chocolate chips and follow the quick and easy recipe on the back of the bag for cookies!
We LOVED them.
We LOVED them.
Eating Preference:
- Hot out of the oven with a scoop of vanilla ice cream on top.
- Pulled out of the freezer and eaten frozen!
Mmmmmm Good!
Sunday, April 26, 2009
I LOVE this recipe for enchiladas. I hope you enjoy.
Honey Lime Chicken Enchiladas.
1/3 cup honey
1/4 cup lime juice (2 large limes)
2 tsp to 1 T chili powder
2 large cloves of garlic, finely minced or 1/2 t. garlic powder
1 1b. boneless skinless chicken breasts cooked and shredded (I used a rotissere chicken)
12 corn tortillas
2 cups mexican cheese blend, shredded
1 14 ox. can of green enchilada sauce
1/2 to 3/4 cup heavy cream
nonstick cooking spray 1 T. of chopped cilantro, to garnish.
Preheat ovent o 350 degrees. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare tortillas, 30 minutes or upt o 1 hour, in fridge.
Heat a large griddle till a drop of water skitters across. Spray the surface with non stick cooking spray Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove tortillas from griddle and keep them between a couplo of paper towels until ready to use.
Spray the sides and bottom of a 9X13 inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the misture in the bottom of the oiled baking dish.
Add a large spoonful of the chicken mixture tho the center of each tortilla in a line. Cover the chicken with a large tablespoon of cheese, then roll the tortilla up from one side to make a rolled enchilada-it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with 2 columns of six enchiladas each.
Repeat with the reamining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sause and cream mixture. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad.
These are seriously the best! Let me know if you like them.
Who is ready for yard work? I feel like I've already weeded enough for the entire season! Ann Marie and Hailey, enjoy not having yard work!
Honey Lime Chicken Enchiladas.
1/3 cup honey
1/4 cup lime juice (2 large limes)
2 tsp to 1 T chili powder
2 large cloves of garlic, finely minced or 1/2 t. garlic powder
1 1b. boneless skinless chicken breasts cooked and shredded (I used a rotissere chicken)
12 corn tortillas
2 cups mexican cheese blend, shredded
1 14 ox. can of green enchilada sauce
1/2 to 3/4 cup heavy cream
nonstick cooking spray 1 T. of chopped cilantro, to garnish.
Preheat ovent o 350 degrees. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare tortillas, 30 minutes or upt o 1 hour, in fridge.
Heat a large griddle till a drop of water skitters across. Spray the surface with non stick cooking spray Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove tortillas from griddle and keep them between a couplo of paper towels until ready to use.
Spray the sides and bottom of a 9X13 inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the misture in the bottom of the oiled baking dish.
Add a large spoonful of the chicken mixture tho the center of each tortilla in a line. Cover the chicken with a large tablespoon of cheese, then roll the tortilla up from one side to make a rolled enchilada-it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with 2 columns of six enchiladas each.
Repeat with the reamining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sause and cream mixture. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad.
These are seriously the best! Let me know if you like them.
Who is ready for yard work? I feel like I've already weeded enough for the entire season! Ann Marie and Hailey, enjoy not having yard work!
Thursday, April 23, 2009
Best Pants EVER
Target now has the greatest pants ever. They are just the Merona brand, they are in navy white and grey. They are clam digger sweat pants with a drawstring. HEAVEN. GO GET SOME RIGHT NOW. they are 15 bucks I think.
Sunday, April 19, 2009
Chicken Tortilla
Hi, Brother Bryce sent this to me. I will note that B. does like things spicy. I've had good luck with recipies he has sent me, so I thought I would share.
http://www.recipezaar.com/Amazing-Chicken-Tortilla-Soup-108231
The alterations I made, and it worked beautifully, were that I bought a roasted chicken, skinned it and shredded everything (dark meat too) instead of the chicken breasts called for.
I didn’t have any apple juice to substitute for the white wine, and I didn’t add water. It was just a tad stewy, so I’d recommend ½ - 1 cup of apple juice.
I did a very generous tsp of chili powder, but I like things spicy.
I did the whole green pepper, and I also left the seeds of the jalapeno in. I think next time I’m going to add some smoked chipotle peppers – but those add kick very quickly, so be careful w/ your kids.
I thought this soup was bomb. I just had it with cheese and tortilla chips. It’d be great w/ sour cream, avocado, and just about anything. Hope you like it.
http://www.recipezaar.com/Amazing-Chicken-Tortilla-Soup-108231
The alterations I made, and it worked beautifully, were that I bought a roasted chicken, skinned it and shredded everything (dark meat too) instead of the chicken breasts called for.
I didn’t have any apple juice to substitute for the white wine, and I didn’t add water. It was just a tad stewy, so I’d recommend ½ - 1 cup of apple juice.
I did a very generous tsp of chili powder, but I like things spicy.
I did the whole green pepper, and I also left the seeds of the jalapeno in. I think next time I’m going to add some smoked chipotle peppers – but those add kick very quickly, so be careful w/ your kids.
I thought this soup was bomb. I just had it with cheese and tortilla chips. It’d be great w/ sour cream, avocado, and just about anything. Hope you like it.
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