Thursday, September 30, 2010
Oh what a wonderful day
Congratulations, little Liz. We all love you and are so happy for you. Thanks for sharing your day.
It's almost October!
You know what that means, right?
As of tomorrow, I get to put up Halloween decorations! Which means I'm doing some shopping tonight :D
But aside from buying decorations, I wanted to try and make a few things, too. What can I say, I'm feeling crafty these days. I just don't know what to make! Here's a few I've run across, but I'm curious if any of you have any fun halloween crafts you'd like to share.
As of tomorrow, I get to put up Halloween decorations! Which means I'm doing some shopping tonight :D
But aside from buying decorations, I wanted to try and make a few things, too. What can I say, I'm feeling crafty these days. I just don't know what to make! Here's a few I've run across, but I'm curious if any of you have any fun halloween crafts you'd like to share.
Wednesday, September 29, 2010
Try this: Chicken Enchiladas
I didn't take a photo of this one. We scarfed it too fast. But it was so delicious, and we will definitely be making it again. So if you're looking for a good chicken enchiladas recipe, try this one out.
Authentic Mexican Recipe: Enchiladas Verdes
We couldn't find Anaheim peppers, so we used poblano. They worked fine, but I would have liked something a little spicier. Maybe try adding in some green chiles or something.
Recipe from TheKitchn.
Authentic Mexican Recipe: Enchiladas Verdes
Guest Post from Yvette Marquez-Sharpnack of Muy Bueno Cookbook
Enchiladas Verdes
4 to 6 servings
4 to 6 servings
1 pound skinless, boneless chicken breasts
12 Anaheim green chili peppers
1/2 cup canola oil for frying
1 quart Suero de Sal (whey) OR buttermilk can be used as a substitute
2 tablespoons flour
1 medium white onion, diced
12 to 18 corn tortillas, preferably white corn
1 1/2 cups white shredded cheese (Monterey Jack, Azadero or Muenster)
1/4 queso fresco, crumbled
1/2 cup crema or sour cream (for sauce and topping)
Salt (to taste)
Water (if needed)
12 Anaheim green chili peppers
1/2 cup canola oil for frying
1 quart Suero de Sal (whey) OR buttermilk can be used as a substitute
2 tablespoons flour
1 medium white onion, diced
12 to 18 corn tortillas, preferably white corn
1 1/2 cups white shredded cheese (Monterey Jack, Azadero or Muenster)
1/4 queso fresco, crumbled
1/2 cup crema or sour cream (for sauce and topping)
Salt (to taste)
Water (if needed)
Directions
Roast Chili Peppers
Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly. Place peppers evenly in a single layer on a foil-lined cookie sheet. Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black. Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin. Tear open and pull out the seed pod and stem.
Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly. Place peppers evenly in a single layer on a foil-lined cookie sheet. Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black. Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin. Tear open and pull out the seed pod and stem.
Sauce
In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy. Pour mixture into medium skillet and set over medium-low heat to warm. Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add 1/4 cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.
In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy. Pour mixture into medium skillet and set over medium-low heat to warm. Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add 1/4 cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.
Chicken (Optional)
In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear. Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.
In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear. Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.
Oven Style
Preheat oven to 350 degrees. Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened. Drain on paper towels. Fill with cooked chicken, cheese, and onion. Roll, placing seam side down.
Preheat oven to 350 degrees. Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened. Drain on paper towels. Fill with cooked chicken, cheese, and onion. Roll, placing seam side down.
Pour 2 cups of the sauce over enchiladas. Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes. Serve with a dollop of crema or sour cream and your favorite side dish.
Tuesday, September 28, 2010
Monday, September 27, 2010
Yellow in the kitchen
I started this project well over a month ago. I just now got around to finish it. Hans has been giving me grief to no end.
While it looks like a Roman shade, it actually isn't. It can't go up and down - it's just there to look pretty and add some color.
The fabric came from Ikea, of all places, after I searched high and low in Austin and couldn't find what I wanted. I sewed it together with a piece of plain white muslin for a backing. After that, I folded and pinned the fabric where I wanted the layers to be. Using a needle and thread, I sewed little knots in several places to hold the folds in place without being too conspicuous. Each fold is anchored by a wooden dowel, to help keep the crease neat and to weigh it down a bit. Next, I attached the top of the shade to a thin strip of wood using a staple gun. Hans then hammered the wood anchor straight into the wall and voila! We have a shade.
Detailed instructions found at CentsationGirl.
While it looks like a Roman shade, it actually isn't. It can't go up and down - it's just there to look pretty and add some color.
The fabric came from Ikea, of all places, after I searched high and low in Austin and couldn't find what I wanted. I sewed it together with a piece of plain white muslin for a backing. After that, I folded and pinned the fabric where I wanted the layers to be. Using a needle and thread, I sewed little knots in several places to hold the folds in place without being too conspicuous. Each fold is anchored by a wooden dowel, to help keep the crease neat and to weigh it down a bit. Next, I attached the top of the shade to a thin strip of wood using a staple gun. Hans then hammered the wood anchor straight into the wall and voila! We have a shade.
Detailed instructions found at CentsationGirl.
Why we sit in the front
Yesterday during church I was reminded of an incident that happened during sacrament while I was growing up.
My mom has always insisted that we sit in the first or second row. The rest of us hated this because we were usually late and it felt like the walk of shame up to the front to sit in our front-row spot. But it was a hygienic thing. Mom didn't want to take the sacrament after it'd passed by everyone else and been touched, breathed on, coughed on, what have you.
One Sunday, we finally convinced her to give sitting farther back a try. We sat about half way in the middle section. When the water tray came, there were five cups left. One of them had a cheerio floating it. We all quickly calculated who the fifth person was - Josh - and tried not to laugh when the tray got to him and he realized he was stuck and hurriedly gulped it down.
Needless to say, mom won that argument and we've been in the front ever since.
My mom has always insisted that we sit in the first or second row. The rest of us hated this because we were usually late and it felt like the walk of shame up to the front to sit in our front-row spot. But it was a hygienic thing. Mom didn't want to take the sacrament after it'd passed by everyone else and been touched, breathed on, coughed on, what have you.
One Sunday, we finally convinced her to give sitting farther back a try. We sat about half way in the middle section. When the water tray came, there were five cups left. One of them had a cheerio floating it. We all quickly calculated who the fifth person was - Josh - and tried not to laugh when the tray got to him and he realized he was stuck and hurriedly gulped it down.
Needless to say, mom won that argument and we've been in the front ever since.
Sunday, September 26, 2010
Bathroom reveal
We're finally done! What do you think??
Before:
After:
Special thanks to Oma, whose house warming gift sponsored this paint! Thanks, Oma!
Up next:
- framing the mirror
- swapping out the lighting fixture
- painting all the trim
- some sort of covering for the window
Before:
After:
Up next:
- framing the mirror
- swapping out the lighting fixture
- painting all the trim
- some sort of covering for the window
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