Sunday, May 3, 2009
Cameron Weekend Stuff
Paint Stuff
Crafty Stuff
Thursday, April 9, 2009
New Recipe Stuff
Well Peeps, I tried a new recipe. This was featured on Good Things Utah a few weeks ago so I thought I'd give them a try. It's all about the chicken in this one. The marinade you soak the chicken in gives it such a distinct flavor. Jack absolutely loved it. We strained all the green chili's out of the sauce- cuz seriously, they are gross. But that's the only change we made. So from our family to yours I give you.....
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
Preheat oven to 350 degrees F. 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 the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple 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 mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) 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 two columns of six enchiladas each. Repeat with the remaining 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 sauce and cream mixture, if desired. 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.
Wednesday, April 8, 2009
Todd Stuff
Sunday, April 5, 2009
Price Stuff
Jack and I decided that we're going to spend our weekends touring the most random towns in Utah. The only rules of the game are that we have to do something that is unique to this town and we have to eat at the hole in the wall restaurants that we couldn't find anywhere else. This last weekend we found ourselves in Price, Utah.
Sunday, March 29, 2009
Zoo stuff
This weekend Jack and I wanted to get out and do something fun. Jack came up with the zoo idea. We packed a picnic lunch and headed to Salt Lake early in the morning so we could avoid the crowds. The weather was supposed to be nice (57ish... which is nice compared to what we've been getting) so I dawned shorts and flip flops, forgetting the zoo is practically in the mountains. There was still snow on the ground and everyone kept looking at me like I was nuts. It wasn't too cold though- I was fine.