Wednesday, February 3, 2010
So Long! Farewell! Kiss.Kiss.
Sunday, January 3, 2010
Make Your Own: Play Dough!
Happiness is a Beautiful Place in Your Mind
Monday, December 21, 2009
Gotta Eat This: Gigi's Reindeer Tracks
Reindeer Tracks:
Ingredients:
1 lb bag of Pretzel twists
2 12oz bags of Rolo's, unwrap
1 1lb of pecan halves
Preheat oven to 300 degrees. Place pretzels on parchment lined cookie sheets. Feel free to pack them on. Place one unwrapped Rolo on the top center of each pretzel. Place in oven and bake for 3-5 minutes just until Rolo gets soft enough to press down. Take on pecan half and push the Rolo down till flat and pecan sticks to chocolate. After all the pretzels are topped take the cookie sheet and place in the freezer for 5 minutes or until chocolate is hardened. Place Reindeer Tracks in a pretty air tight container like a jam jar, a cookie tin, or eat immediately!!!
Hope you enjoy this quick and tasty treat!
Happy Holidays to you and yours!
Friday, December 4, 2009
GOTTA EAT THIS: PW's White Chicken Enchiladas
Prep Time: 45 Minutes | Cook Time: 30 Minutes | Difficulty: Intermediate | Servings: 6 |
Ingredients
- 2-½ cups Cooked, Shredded Chicken
- 2 cups Reserved Broth From Chicken
- 3 Tablespoons Canola Oil
- 12 whole Corn Tortillas
- 1 whole Large Onion, Diced
- 3 whole 4 Oz Cans Whole Green Chilies, Diced
- 1 whole Jalapeno, Seeded And Finely Diced
- 1 teaspoon Paprika
- ½ cups Heavy Cream
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 cup Sour Cream
- 2-½ cups Monterey Jack Cheese, Grated
- Salt And Pepper (to Taste)
- Picante Sauce (optional)
- Cilantro, Chopped
Preparation Instructions
Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions
and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to
melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired.
Faint. Repeat as needed!
Good Ol' Basic Mexican Rice
Before You Start Please Note:
If you don't have all these ingredients but have a box of Spanish or Mexican rice in your pantry, just jazz it up. Add a cup of white rice. I cup of chicken stock ( I usually have a four pack of 1 cup broths just in case or use some of the broth from the above chicken boiling). Add a can of diced tomatoes, a cup of fresh chopped tomatoes, or a can of whole peeled tomatoes and crush with your hand. Add a little garlic powder, chili flakes or powder, and fresh parsley or cilantro, or if you have some frozen add that! Trader Joe's sells these great frozen cilantro and basil cubes that make for instant access to fresh herb taste!!! Otherwise a good ol' box or this good ol' rice will do! Enjoy!
The Official Recipe A La The Pioneer Woman: Good Ol' Basic Mexican Rice
Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 8
Ingredients
- 2 Tablespoons Canola Oil
- ½ whole Large Onion, Chopped
- 3 cloves Garlic, Minced
- 2 cups Long Grain Rice
- 1 can Rotel (10 Ounce)
- 1 can Whole Tomatoes (14.5 Ounce)
- 2 cups Low Sodium Chicken Broth (more If Needed)
- 1 teaspoon Cumin (more To Taste)
- 1 teaspoon Kosher Salt
- Fresh Cilantro, Chopped
Preparation Instructions
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.