Saturday, March 8, 2014

Yeah, I totally made that name up. But it's true. Really it is.
And while I do make my own salsa, you can too. Or buy *cough* *cough* store bought. That's fine. Although I cannot vouch for the taste if you do.
I usually make a double batch of enchiladas because, well, a single batch just isn't enough for two growing boys and Grau. Seriously.  The last time I made these, I only slightly increased the amounts and made 13 enchiladas, and Grau's elderspawn ate eight on his own. I know! EIGHT! Wow.

Absolutely Easy Peasy Yet Fabulous Chicken Enchiladas
Makes 8-10 enchiladas

1 chicken breast, grilled and fork shredded
1/2 cup salsa*
1 c shredded cheddar cheese, divided
8 tortillas
3 T butter
1/8 c flour
1 can chicken broth
1 cup sour cream

Ok- so once you have your chicken grilled and shredded, add the salsa and  half the cheddar cheese. Mix well.

Place a goodly amount on a tortilla,

roll up, and place in 9x13" pan.
Do this until no chicken remains. Like I said --I make double batches, so I end up with 16-20 enchiladas in two pans. If you plan to do this too, double the ingredients.

Melt butter in pot.

Add Flour- make a rue

Add chicken broth and stir until no lumps and it just starts to thicken. Turn off heat.
Don't judge!! I usually make my own chicken broth....but I was out and this was already in my supply room.

Add sour cream. Mix until melted.

                                           Pour over enchiladas.

Add remaining cheddar cheese

Bake at 350' until cheese is melted and enchiladas are heated through. Serve with chips, rice, beans whatever!

Now- if you cannot make your own great salsa- at least open some cans-
take 1 large can of diced tomatoes,
add 1 can rotel
1 diced onion
40 cloves of garlic
two palmfuls of cumin
a good dash of lime juice
One bunch of cilantro
and 2 jalapenos.
Blend until well blended. Place in jar in fridge for a couple hours until it melds together. Done.
Use this in your chicken!

Thursday, January 9, 2014

Evil Genius

Not many things in life do I find *not* entertaining. I mean, come on. This world is full of things absolutely meant to make you laugh. Like the New York group that wants to put a satanic statue on the Oklahoma Capitol grounds. Seriously, I can't make this stuff up. It's truly a riot.
And they have a point. If one religion's sculpture can be allowed, then others must as well. Equality and religious freedom and all that.
Of course, those who do not share the satanic religion belief will be (and certainly are) outraged that this is even being suggested.

I hate to break it to some people but- just because you're offended (or disagree with the teachings/law/religion/manner) doesn't mean you get your way. Not even if you are the majority.

The law allows for separation of church and state. However, if the law allowed one religious groups' sculpture, they must then allow for equality among any and all other religions that wish to do so as well.

Now, some argue that the Ten Commandments statue on the Oklahoma Capitol grounds was privately funded, so no harm no foul. Yet, the satanic sculpture is also being privately funded. So there goes that argument.

What it boils down to is this: The majority of the people are Christian (or have no preference of a religion)- but by golly they won't allow anything other than what they find acceptable because they are the majority and they will NOT have some satan worshiping group give people the idea that they could not be christian if they choose.
Tolerance and love, ya'all. Tolerance and love.

Friday, November 8, 2013

So, my son is a bit OCD. His room can be a total mess, but by heaven the lid on the dish soap bottle in the kitchen must be CLOSED. He's reprimanded me several times because I don't care- I leave the flip top open and go about my business.

So, one day I thought, Hmmm....I could totally mess with him and see what he does....

So this is what *I* did...

I cut the flip top lid off the dish soap....

And then I waited.......

And waited........

And waited........

For about a week.
Tonight, Grau and I ran out to the store for a couple things, and apparently said son JUST found the dish soap. So what did he do?


BWAH HAHAHAHAH. I'm sorry, but that was the first thing I saw when I walked in the back door, and I nearly fell over I was laughing so hard.

Mom: 1
Son: OCD.

Friday, October 18, 2013

Getting Techy

Yeah, that's me. I'm getting techy. I just started a Google blog thingy (yup, that's the technical term) because I wanted to upload a zipped file to one of my popular posts, but couldn't. Blogger doesn't allow me to do that. So I opened a google blog thingy and uploaded the file there, then linked it to my post on here and vice versa.

See. No problem!

Monday, October 7, 2013

I got this recipe from The Monday Box and I am so glad I did!
These are wonderful. Not sweet, not not sweet. Ya know? Perfect with a cup of coffee or hot tea.

I used 85% Dark Chocolate instead of the toffee or semisweet chocolate bar the recipe calls for. I'm sure if you use the recipe as posted, it would be sweeter. I like mine not that sweet, so the dark chocolate worked out perfectly for me!

Espresso Chocolate Shortbread

Adapted minimally from Smitten Kitchen who adapted from Baking: From My Home to Yours

Makes about 42 cookies

1 tablespoon instant espresso powder

1 tablespoon boiling water

2 sticks unsalted butter, room temperature

2/3 cup confectioners’ sugar plus extra for dusting

½ teaspoon vanilla extract

2 cups all-purpose flour

1 toffee chocolate bar or plain semisweet chocolate bar (3.5-4 ounces), finely chopped (something like Ghiradelli’s Toffee Interlude or Green&Black’s Toffee Milk Chocolate)

(3/4 cup of mini chocolate chips can be used instead of the chopped chocolate bar)
In a very small bowl, dissolve the espresso powder in the boiling water.
In the bowl of an electric mixer, combine the confectioner’s sugar and butter for 3 minutes at medium speed.
Add the vanilla and espresso, beating until incorporated.
Add the flour and mix at low speed until just combined.
Fold in the chopped chocolate.
Transfer the dough into a gallon sized zip lock bag but do not close the bag.
Roll the dough into rectangle the width of the bag and ¼” thick (approximately 9”x 11”x ¼”). While rolling, make sure no creases are formed in the dough from wrinkles in the plastic.
Zip the bag closed removing as much air as possible. Refrigerate for 2 hours- 2 days.

When ready to bake:
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
Cut open the zip lock bag and place the dough rectangle on a cutting board.
Using a sharp knife or cookie cutter, cut the dough into desired shapes and transfer to the baking sheet.
Use a fork to poke holes in each cookie.
Bake for 18-20 minutes.
Dust with confectioner’s sugar while the cookies are still hot.
Cool completely on a wire rack.
Store at room temperature in an airtight container for at least 3 weeks.

Friday, September 13, 2013

Oh, how I love chicken. I really, really do. It's one of the few foods that takes on the flavors of whatever you cook it with. Seriously. Unlike beef which must assert its dominance over the dish and can only be coated with flavor, chicken is a wonderous protein that chooses to play well with others.

I have no idea why many people do not like chicken. Really, there must be something wrong with them. (kidding!)
Now, in this dish, I don't actually cook with chicken so much as use it as a layer. But it's still good, and OH! so delicious! I got the idea from Noodles & Co.- Grau and I go there once in a blue moon and I always get their 2-fer plate of Tomato Basil Bisque (which I also make my own version of!) and  Spicy Caesar Chicken Wrap.

This recipe is just for the wrap, though. So don't get your shorts in a bunch. I can't remember if I posted my version of their Tomato Basil Bisque or not. I think I have. But I will check later to be sure, just in case. ya go:

Spicy Caesar Chicken Wrap
Serves 4
First, grab caesar....yes, go to Rome....oh wait, no he's already gone some hundreds of years. Ok...scratch that....

4- Flatbread or Pita Bread or Wraps (I like pitas)
1/2 c Caesar Dressing
1/4 c Hot Sauce
1 tsp Garlic powder
2 T shredded Parmesan Cheese
6 leaves Romaine lettuce, chopped
1 med chicken breast, cooked and diced (I use my flat grill/panini maker to cook the chicken, but you could use a foreman grill or a frying pan!)

So- this is really (I mean *really*) simple. So simple a monkey can do this.

Warm up your pita, flatbread or wrap- whichever you are using. I use pitas and they take about 30 seconds in the microwave.

Mix your favorite Caesar Dressing with your favorite Hot Sauce.

Then dice up your chicken and your romaine lettuce

Then just assemble: place chicken & lettuce on wrap/flatbread/pita, drizzle with dressing mixture, and add parmesan cheese:
I love this cheese grater we picked up for $5. Absolutely love it!
Then fold your wrap/flabread/pita and eat! (Oh, and make the other 3 wraps...your family's probably hungry, too!)
Tasty tasty Spicy Caesar Chicken Wrap
 This recipe is so versatile. You can use more hot sauce, or less, add less garlic, or more. Add freshly grated pepper, use store bought grated parmesan, add wonton chips for a crunch. You name it. Go wild.

Thursday, June 6, 2013

I've been doing this for some time. It works great, and occasionally takes a bit of elbow grease, but it sure is a heck of a lot cheaper than purchasing those storage labels.