Pots and Pins

Quilt Group Friday...

Our monthly quilt meeting last week was very small, only 7 of us could be there, which meant we had just a few quilts - but they were all worth seeing!  After we show our quilts/projects we have lunch, and Denise made us a wonderful Paella with chocolate and vanilla Panna Cotta for dessert...I don't know which I liked better, the food or the quilts, because they were equally wonderful!

Sorry for the blurry pic - the quilt was in motion!  This is Janet's finished quilt - and it's supposed to be a very simple quilt to make - but it sure doesn't look simple!

This is a close up of the block, can you see the triangle pieces?  This block is made with strips, sewn together and then cut into triangles - and those triangles are then pieced to make squares - very clever!

Helen, the maker of bright and cherry quilts, brought in this "cheater fabric"...it's from Malka Dubrowsky by Moda and it's called Stitch in Color.  It looks exactly like one of Helen's creations!! Not sure how Helen is going to use this but I'm sure she'll think of something wonderful.

This is one of Helen's masterpieces...she had a lot of Christmas fabric left over from various projects and she turned her scraps into this wonderful quilt...notice that ALL of the trees are a different size - it would have been SO much easier to make a few the same size but that's not how Helen operates!  Which is why her quilts are so unique.  And just because I know someone will ask, she does not use patterns nor does she make patterns, she just creates as she goes...in my next life I'd like to have Helen's brain!

This is one of Terry's batik quilts - she made two of them for her nieces...lucky girls!  Terry's work is as beautiful as it is precise - she is a long-arm quilter with an eye for detail - hope you can see the quilting, it's really something!

Terry's other quilt - this one has bamboo batting and it's incredibly soft...Terry said, "It's as soft as snot!"  I'm not sure what that means, so I'll just let you percolate on that for a while!

This is Barbara's Gift Quilt - I love how she used "gift fabric" as the spacer blocks!  And her sashing with the touch of black check is so cute!  These blocks were the ones our group made for each other, so they were all different sizes - Barbara figured out a great way to make them all the same size by making little borders around the smaller blocks - didn't it turn out great?!

 

 

 

 

 

Above are three pictures from Terry's amazing Quiet Book for her grandson Noah.  What makes this book so different from any other quiet book is the detail...for example...on the Noah's Ark page, Terry took a photograph of her grandson Noah, who is just a baby, and printed his face onto fabric, and then made a fabric "Noah" of "Noah"...along with all the fabric animals for the ark.  See the little zipper on the boat?  That's where they are all kept.  Terry made up every page - her own designs - I wish she would make a pattern out of this!!  The next picture is of the counting page...and Terry used cute buttons that slide over a  string...abacus style!  On another page Terry used a photograph of her husband, Noah's granddad, for the face and then appliqued on the rest of the pieces, including a flap that lifts up that is covering his ear.  Terry made fishing poles out of chop-sticks with little magnets on the ends and little felted fish with paperclips hidden inside...so when Noah gets restless in church his mom can toss the fish on the floor and little Noah can use his chop-stick fishing pole to catch fish!!  I would love to fish during church, wouldn't you?!?  The page next to the boat is a haunted house...the windows and doors open up and inside the little bag that is sitting on top of the page are a bunch of fabric ghosts and goblins that little Noah can put in the house...totally adorable!!  There were many pages to this quiet book, I only took a few pics but I think you get the idea...my favorite page, and one I didn't photograph, was the McDonald's page...Terry made a complete Big Mac out of felt that snaps together...two all-beef patties, special sauce, lettuce, cheese pickles, onions, on a sesame seed bun!!  All out of felt!!! 

Needless to say, my grandchildren won't be getting a quiet book like Noah's!

The last picture I have to show you is of my blocks...it was finally my turn to receive blocks.  We started this project a year ago and I've just been patiently waiting - I knew I wanted the same type of block we made for Barbara, half-square triangles sewn together into a large block - 16-inches!!  Not all of the blocks were turned in, but I think you can see this is going to be a fabulous quilt and I'm very excited about it!!  It's so fun to make a quilt with blocks from quilting friends!

That's it - another great meeting filled with great quilts and great friends - can hardly wait till next month!

Orange Creamsicle Cookies...

If you're not familiar with the blog, The Girl Who Ate Everything, you should be.  I like to think of it as my other blog, because I could certainly qualify as a girl who ate everything...except eggs, of course.  Plus I'm on her blog as much as I'm on my own.  And while I normally don't post recipes that are easily found on other blogs, this one deserved an exception.  I first saw this recipe on Pinterest (the bane of my existence!) and it spoke to me...I made these fantastic cookies for my sister's soiree while I was in Salt Lake City, and they were the hit of the party.  I loved everything about them, but especially loved the bright orange flavor.

 

 

 

 

 

 

 

 

 

Bear with me, a side-track has come along...I am often asked how I can make all of the sweet treats that I do, you know, being diabetic and all...like Paula-butter-is-my-life-Deen.  And in light of Paula's recent admission that she now suffers from diabetes (and believe me, IF you have diabetes you do suffer, especially if you are a foodie!!) I feel I need to offer up my own pitiful explanation of why I make what I do, even though Anthony Bourdain has no idea who I am...pity.   I often make light of having diabetes, because if I don't I'll just cry into my sugar-free pudding and ruin the whole thing...but having diabetes, whether Type 1 or Type 2, is really not a laughing matter.  And just so you know, it doesn't matter what type one has, as both have the same effect on the body.  As Paula tried to say, between bites of fried donut-burgers when the ink on her newly signed contract with Novo Nordisk Pharmaceutical was not yet dried, it's about moderation.  Actually Paula, for you it's about money...shame, shame, shame...but for the rest of us diabetics it's about sugar.  I have to daily remind myself that sugar for me is like shards of glass in my veins...not a pretty picture but it's usually enough to stop me from having more than one of anything.  Now I love me a good piece of cake but I usually only have one piece...and that one piece is eaten over two days.  There are some things I'm willing to risk a coma over, I am a foodie after all, but those are few and far between.  I do watch what I eat and while I love to bake and cook, I'm not the sugar freak in the family - that title belongs to the mister.  HE demands dessert and if there is none to be had he usually says something endearing like, "What the #$%& do I pay you for?!?!"  He will never be accused of being a romantic poet. 

Oh, one last thing...I have never made a Paula Deen recipe that I didn't love...I have eaten at her restaurants and own all of her cookbooks...I watch her on TV...I'm a fan.  I don't have any resentment towards Paula for not coming forward with her diabetes diagnosis three years ago...it took me YEARS to get my head around my diagnosis - it's a very personal thing and I can respect that.  However...to announce to the world that she has diabetes, which she had to do the minute she signed that contract with Big Pharma, and then pretend that it had nothing to do with $$$, well, that's just bad form.   I'll forgive Paula, probably while eating one of these Orange Creamsicle Cookie, because I plan to be Paula in my next life - with her money but without diabetes.

Orange Creamsicle Cookies - Adapted From The Girl Who Ate Everything 

2 1/2 cups all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 large egg

1 teaspoon vanilla

2 tablespoons orange zest (for me that was the zest of 4 small oranges)

2 cups white chocolate chips (I used Ghirardelli Classic White Chips)

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.  In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture and stir until just combined. Stir in orange zest and chips.  Drop by rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; they will bake "down" on their own. Bake 8 to 10 minutes or until golden brown around the edges. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.  Makes about 36, 3-inch in diameter cookies.

Pictures taken with my phone - small and blurry but you get the idea.  This cookie recipe is very adaptable, you could substitute semi-sweet chocolate chips for the white chocolate chips and omit the orange, or leave it in...you could also change these into a fabulous lemon cookie by using lemon zest with the white chocolate...this one's a keeper!

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One year ago:  Valentine's Wool Heart Pillow

Two years ago:  Crazy Quilt

Three years ago:  Tea and Toast

Four years ago:  Chocolate-Raspberry Tart With White Chocolate Cream

Boboti - South African Meat Pie...

Years ago we had a neighbor who made weird food.  Weird smelling, weird looking, weird tasting...weird to us.  Some of her dishes we couldn't pronounce and after a few meals at their home that gave us a night on the tiles, we quickly came up with a list of excuses to offer up when we were invited to dinner.  I tell you this because this is exactly the kind of recipe she would have made.  I remember calling my mom to tell her we were served Ethiopian Cous-Cous and it was barely edible - we both laughed hysterically - my mom laughed because she thought this neighbor was hugely entertaining and I laughed because I had escaped food poisoning once again.  (Not that there's anything wrong with Ethiopian Cous-Cous...her version just happened to taste like camel dung.)  Well now it seems I am the maker of weird food.

 

 

 

 

Every morning, my neighbor Linda and I walk 3 to 4 miles, depending on how cold and rainy it is.  And we usually talk about food, like what we had to eat the night before.  Linda came across this recipe and made it for her foodie family - and they all loved it - and that was good enough for me!  Linda sent me the recipe and after reading it I did a quick search - there are several versions on the internet as Boboti is practically the official dish of South Africa, famous even!  I knew I would love it - it's full of spices with a touch of sweetness...but I also knew the mister would hate it and accuse me of trying to kill him - which he did.  Lean ground beef, onions, apples, carrots, raisins, spices and Major Grey's Chutney...what's not to love?!

 

 

 

 

Actually, the mister accused me of trying to systematically destroy his delicate constitution/colon and in between bites of Boboti, he asked if my happiness depended on him being in a VA hospital with a bag hooked up to his side, because with food like Boboti that was where he was headed.  Good to know.  The mister, as I have already told you, hates spice, hates flavor, hates anything that tastes great.  And this tastes great - AND despite his complaints he ate it!  Yes, it has spices in it, cumin, curry, cloves...but it's not overly spicy and it's not hot-spicy.  On my weird meter, this would rank near the top...fruity and spicy hamburger with an egg mixture poured over the top...definitely weird food for a little mountain girl but it's fun and filled with flavor...I'm giving this one 4 dangs on the Dang Meter...it's dang, dang, dang, dang good!

Boboti is cooked in a bread-loaf pan and when it is un-molded it holds it's shape, looking just like any meatloaf.  But when sliced it crumbles.  Linda served her Boboti over mashed potatoes, I served mine with roasted potatoes...mashed would be a better choice but either way, put on your adventure hat and give this one a go.

Boboti - Adapted from Linda Tantillo and Epicurious

cooking spray

1 1/2 lbs. uncooked lean ground beef

1 medium onion, finely chopped

1 medium Granny Smith apple, peeled, cored and finely chopped

2 large carrots, peeled and finely chopped

1/2 cup raisins

2 bay leaves

1 clove garlic, minced

1 tablespoon curry

1 1/2 teaspoons salt

1 teaspoon chili powder

1 teaspoon tumeric

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon cloves

1/4 teaspoon black pepper

zest from half a large lemon

juice from half a large lemon

1/4 cup dry red wine (you could use beef stock)

3 tablespoons Major Grey's Mango Chutney

1 cup fresh bread crumbs

2 large eggs

1/2 cup milk

Preheat oven to 375 degrees.  Coat a 9-inch bread loaf pan with cooking spray.  In a large non-stick skillet, over medium-high heat, cook meat until no longer pink, breaking it up with a wood spoon as it cookes.  Drain meat; set aside.  In same skillet, over medium-high heat, combine onion, apple, carrot, raisins and bay leaves and cook, stirring frequently, until soft, about 10 minutes.  Stir in garlic and all of the spices, lemon zest and juice, and cook for an additional 2 minutes.

Stir meat into vegetable mixture and add bread crumbs.  Pour in wine and scrape the sides and bottom of skillet to loosen up any stuck pieces of food.  Simmer mixture, stirring constantly, for 5 minutes; remove from heat.  Remove bay leaves.  Stir in chutney.  Spoon mixture into prepared pan and press down with back of wooden spoon. 

In a small bowl combine eggs and milk, whisk together.  Pour over the top of the meat mixture, tilting pan to evenly coat top.  Bake in 375 degree oven for 20 to 25 minutes or until egg mixture on top is set.  Let cool slightly before un-molding and cutting.  Serves 6 to 8.

Hot Artichoke-Asiago Dip...

I know what you're thinking...you're thinking this sounds familiar...you're thinking this must be like the Hot Artichoke-Parmesan Dip that you've had before...you're wrong...it's better...the dip you had before, to put it simply - and to music, it can't touch this!

 

Don't you just love those pants?  Don't you wish you were wearing a pair right now?  I am.  MC Hammer pants first thing in the morning...you can't touch this!

 

 

 

While this recipe might be similar to one you've had before...it's so much better, tastier, zippier that you'll never go back...and every time you take a scoop of this mind-blasting dip (mind-blasting is the next step past mind-blowing) you'll thank me, with or without MC Hammer pants.   Here's why:  The other dip has Parmesan cheese, mayo and canned artichoke hearts and maybe a dash of Cayenne.  Good, but not worth the calories.  This dip has Asiago Cheese (more flavor than Parmesan), cream cheese (for an extra-creamy-richness), hot marinated artichoke hearts and garlic (just to get your heart pumping)...mixed together and baked it turns into nectar of the Gods...shoot me if I'm lyin'!  

 

 

Hot Artichoke-Asiago Dip - Pots and Pins

3 jars (6 oz.) Hot marinated artichoke hearts, drained

2 cloves garlic, minced

1/2 cup mayonnaise

6 oz. cream cheese, softened

1 cup Asiago cheese, shredded/grated

1/2 teaspoon salt

1/2 teaspoon white pepper

Preheat oven to 350 degrees.  In a large bowl combine all of the ingredients and mix well.  (I did not cut the artichoke hearts into small pieces - I like bigger pieces but feel free to cut them if you want.)  Put into an oven-proof baking dish and bake for 30 minutes.  Serve with tortilla chips or baked pita chips or pita bread.  Makes about 2 1/2 cups, serves 6 to 8 normal people or two pigs, as in yours-oink-truly.

Hand-made Gifts...

When I got home I had a pile of mail waiting for me (I also had a pile of laundry, which I'm sure is the mister's way of letting me know he loves and cares about me, or his way of punishing me for being gone so long - 3 weeks worth of his laundry...what a guy!) and one very nice surprise!

 

 

 

 

Nanette of Freda's Hive sent me this darling Calendar dish towel!  She is so darn clever - surely you've been to her blog?!?  If you haven't, run along and spend some time, she always has something interesting and fun going on!  Nanette purchased calendar towels and sewed on the stripped binding, I love how it looks!  I put it to use immediately by hanging it on my stove - it brightens up my kitchen!!  Thanks Nanette!!!  You are SO sweet to think of me!!

 

 My dear friend Bev in MinneSNOWta sent me this FUN wreath for Christmas!  It's made from colored yarn tied around a soft, padded ring and felted wool - and it now resides on my workroom door!  I love it - it's dang happy!  Thanks Bev!  I received a few more gifts for Christmas that were beautifully hand-made and I'll show those to you soon.  I suppose it's a bit late to still be talking about Christmas but I left town right after New Year's and just got back - and I arrived home to find the Christmas lights STILL on the house!  Along with the garland around the door and the "Merry Christmas" sign, lit up, no less!  The mister had ONE assignment when I left...ONE!!!  And you would think that in three weeks he would have found ten minutes to take down the Christmas stuff...but when the Queen's away, the mister just plays!  Actually, I'm not all that annoyed about the Christmas lights - there is still quite a bit of snow from the SnowPocalypse of last week and having the lights on was rather festive!

 

 

B-C-T-Deviled Eggs...Bacon, Cheese and Tomato...

I've been home just over 24 hours...the house has been de-contaminated (after 3 weeks of the boy and mister running amok, it needed sterilization!), the laundry is done, and all of the fast-food containers and leftover pizza have been removed from the refrigerator.  A big pot of soup got us all back to "normal" and the mister enjoyed a plethora of "football food" while he watched the playoffs...it's good to be back!

 

 

 

 

Before I get to the most delicious deviled eggs you'll ever eat, I need to tell you about my latest kitchen find...I saw a pair of "herb scissors" in a kitchen shop, they were $29 and the sales lady said they were great...but $29?!?  The very next day I was at Bed, Bath and Beyond and in their Christmas clearance area I saw "Shredder Scissors,"  and the box said they would protect my identity.  They were $5 so I thought I'd see if they could protect my identity AND shred my herbs!  And guess what?!?  They shredded my Italian parsley like nobody's bizness!  This is now my favorite kitchen gadget!  (I did a quick on-line search and the scissors did not come up on Bed, Bath and Beyond but you can get them on Amazon for $5.99.)

 

 

 

As you know, I do not eat eggs...so I personally cannot attest to the deliciousness of this creation...however, both the boy and the mister scarfed these up in a matter of minutes.  Now, it could be due to my 3 week absence, and the fact that he was starved for real food, but the mister actually said, after his first bite, "Wow, these are great!"  Four single syllable words is nothing to write home about, but when they are uttered by a knuckle-dragging caveman in the right order, well, that's saying something!  And the boy, who tends to inhale his food without chewing, stopped mid-bite to tell me he loved these eggs...and then asked why I didn't make more?!

Bacon crumbles, shredded Gouda cheese and fresh tomatoes (B-C-T),  all mixed together with a bit of onion, mayo and hard-boiled eggs...these make great game-day (or any other day) treats!

B-C-T-Deviled Eggs - Pots and Pins

5 hard-boiled eggs, peeled

2 tablespoons shredded/grated Gouda cheese

2 tablespoons bacon, cooked till crisp & crumbled

1 tablespoon fresh tomatoes, finely chopped

1 teaspoon onion, minced

3 to 4 tablespoons mayonnaise

salt and pepper to taste

Italian parsley, shredded, for garnish, optional

Cut eggs in half length-wise.  Remove yolks from eggs and put into a medium-size bowl.  Mash yolks with a fork.  Add Gouda cheese, bacon crumbles, tomatoes, onion and mayonnaise, stir until well combined.  Season with salt and pepper to taste.  Spoon egg mixture back into egg whites, heaping on top.  Garnish with Italian parsley, if desired.  (I forgot to add the parsley!)

 

"He is happiest, be he king or peasant, who finds peace in his home." ~ Johann von Goethe

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One year ago:  Two of Mom's Quilts

Two years ago:  Felted Wool Pillow

Three years ago:  Francais Lemon Tart (This one is dang good folks...5 dangs worth of good!)

Four years ago:  Valentine Pillow

Swiss Chocolate Cheesecake Cookies...

The boy called me this morning (I'm still in Utah) to say he had cleaned out my pantry and was starting on the refrigerator...the boy does not realize he has just put himself in harm's way.  He thinks he's helping me,...he thinks he's doing me a favor ... but he could not be more wrong.

The boy sent this picture to me - this is just SOME of the stuff he said had "expired"...whatever...As if JIF Peanut Butter HAS an expiration date!  The thought of him man-handling my cupcake liner or tossing the bottle of apple-cider syrup because it only has two tablespoons left makes my blood boil!  I have pretty much had a "hands-off" policy when it comes to the boy, thinking he was pretty much perfect...but now I can see that I have been too soft...too kind...too permissive...and I've done him a huge disservice...when I get home the boy and I are going to have a little Come To Jesus talk...NO ONE TOUCHES MY PANTRY...NO ONE!

I came across a recipe for Red Velvet Cheesecake Cookies on Pinterest - and they held my interest...so I set about to make them for a little soiree my sister was having but I was unable to find a Red Velvet Cake mix which the recipe called for.  Since Red Velvet cake is basically a chocolate cake with a lof of red food coloring, I used a Duncan Hines Swiss Chocolate Cake Mix instead...as far as mixes go, this is one of the best!  If you want the original recipe, you can find it at Two Peas and Their Pod (thanks Maria and Josh and Pinterest!)

 

 

 

 

 

Maria and Josh's recipe makes ten HUGE cookies, I made mine smaller and ended up with 24 five-inch cookies and they are incredibly good!!  The tops of the cookies are drizzled with melted white chocolate, and they are crispy-chewy...but the middle of the cookie holds a surprise - creamy cheesecake-like filling that takes this cookie to a whole 'nuther level!  My sister is going to love these as much as me!

Swiss Chocolate Cheesecake Cookies - Inspired by and Adappted From Two Peas and Their Pod's Red Velvet Cheesecake Cookies

For the cookies:
1 box Swiss Chocolate Cake Mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract

For the cheesecake filling:
4 oz. cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted

To make cookies:  In the bowl of an electric mixer, combine cake mix and flour on low speed, just until mixed.  Add eggs, oil and vanilla extract and mix just until combined.  Dough will be thick.  Remove dough and wrap in plastic wrap.  Refrigerate dough for at least one hour or up to overnight.

To make the cheesecake filling:  Using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. 

Preheat oven to 350 degrees.  To assemble the cookies, take about a walnut-sized piece of dough and roll into ball, then flatten out into a circle, about 2-inches in diameter.  In the center of the dough, place about 1/2 teaspoon of filling.  Take another walnut-sized piece of dough and flatten out into a circle;  cover the filling with this piece, and pinch the edges together with the bottom piece of dough so the filling is encased inside.   The cookies will spread so leave two inches between each cookie.  I was only able to get 12 cookies on one cookie sheet.  Repeat the process until the cookie sheet is filled, then bake for 11 to 13 minutes, or until the tops are "crackled."   Let the cookies cool on the baking sheet for 5 minutes then remove to a wire cooling rack and cool completely.

To finish the cookies: Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies sit until the chocolate hardens.

Makes 24, 5-inch cookies.  If you are going to store the cookies for more than a day, you may want to keep them in the refrigerator.  IF you can find a Red Velvet Cake mix, then these would be perfect for Valentine's Day...chocolatey, creamy and red...and if you really wanted to seal the deal, use a heart-shaped cookie cutter!!! 

P.S.  These cookies were a hit with the entire famdamly...everyone loved them!  These just might be my all-time favorite cookie!!

Elsa Kate's Nursery...

It's in the works - lots of sewing left to do but today, in between watching every Thomas The Train video with Max, (I was riveted when Thomas stopped just before the bridge collapsed!)   I was able to sew the crib skirt, the bumper pad, and two sheets...still have another sheet, some drapes (and whatever else the princess wants) to do.

Pink and white toile by Alexander Henry called Storybook is the main fabric, paired with a pink and white check - it's very, sweet!  (Thanks to the Aussie for this beautiful fabric!!!)  I made the crib skirt with pink tulle, a ballerina's dream!

  

It will probably be another week or so before Elsa's nursery is completed...but it's going to be adorable - just like her!  She could not be prettier...or sweeter...she reminds me of the girl when she was brand new - perfect in every way!

Cheesy Chicken Enchiladas...

It hardly ever snows in Seattle, but when it does the entire place shuts down.  Well, yesterday is snowed and the mister, already annoyed that I've been gone for so long is now super annoyed because he has no one to complain to, no "football food," no one to watch him wield the remote, no one to do his laundry and now there's snow...in his world this is the same as being indicted, audited and deported!  So, being the sweet, gentle, kind person that I am, I did not tell the mister about our fabulous feast we devoured while watching San Francisco mow over New Orleans...that would have been cruel.  But I see no reason why I can't tell you!

   This is one of our family's favorites...it's creamy, cheesy, mild and filling...plus it's dang good!  These can be made as mild or as spicy as you like.  For this batch I used La Victoria Salsa Verde, Medium, as the topping, but it was still very mild.  If you want more of a kick use the "hot" version.

 

What would enchiladas be without cheese?  Nada!  So after the Salsa Verde, grated cheddar is put on top...as much as you want, I used 4 cups, two cups per pan, just on top, plus there is more in the filling...when I say cheesy I mean cheesy!  This recipe makes 20 enchiladas - enough for a hungry crowd no matter what their NFL affiliation!

 Cheesy Chicken Enchiladas - Adapted from Nancy Long

20 flour tortillas  

8 boneless, skinless chicken breasts, cooked and shredded or cut into small chunks

1 can (8 oz.) diced green chilies

2 cans (10 oz.) Cream of Chicken Soup

2 cups sour cream

10 green onions, finely diced

1 clove garlic, minced

1 to 2 teaspoons cumin

1 teaspoon salt

1 teaspoon black pepper

1 can (4 oz.) sliced black olives, optional

6 cups grated cheddar cheese, separated

1 jar (12 oz.) La Victoria Salsa Verde, Medium, or another salsa verde

Cook chicken, either grill it or pan fry, and shred or cut into small chunks.  Set aside. Grease two 9x13-inch baking pans, set aside.  Preheat oven to 350 degrees.  In a large bowl combine green chilies, Cream of Chicken soup, sour cream, green onions, garlic, cumin, salt, pepper and black olives, if using.  Stir in chicken.  Stir in two cups of the grated cheddar cheese. Adjust seasonings if needed by adding more salt, pepper or cumin to taste. 

Place about 3 tablespoons of this mixture on top of a tortilla and roll up.  Place seam side down in baking dish.  Continue until all tortillas are filled, the enchiladas will be very tightly packed, with 10 enchiladas in each pan.  Spread remaining mixture on top of enchiladas.  Pour about 1/3 cup of the Salsa Verde over each pan, spreading until each enchilada is covered.  Put remaining 4 cups of cheese on top of enchiladas, two cups per baking dish.

Bake in 350 degree oven for 30 minutes.  Remove and serve hot, makes 20 enchiladas.  (Enchiladas can be frozen before baking or after baking, let cool and then freeze.  Allow to thaw on countertop for 30 minutes before baking for 45 minutes.)

  

 

 

 

 

 

 

 

 

She's Here!

Baby Elsa arrived this morning at 7:54 weighing in at 7 lbs. 14 oz. and she is 20-inches long...to say she is beautiful would be lying, she is gorgeous!  Elsa looks just like her big brother Max...and her mom and me!!...and she's as sweet as can be!

 

 

 

 

 

 

 

Now I know what it feels like to be on Cloud Nine...and it's everything it's cracked up to be!

I would highly recommend you all get yourself a granddaughter as soon as possible!  Life is good!