Obviously, some recipes are passed down in my family, some from flashback grade school lane, and others...restaurant copycats (if you can't beat 'em...join 'em) since with this economy it is sometimes easier to attempt to make and be successful rather than go out and spend an arm and a leg just to get to some of these places. I am not a home body, but I do love being home and cooking or baking new things. The best part is cooking with my husband; opening a bottle of wine, hanging out in the kitchen with the radio on, and if not too busy...dancing together in the kitchen!
I have today off from work so I thought I'd scope out my Pinterest "Foods to Try" board and see if there was anything in there to attempt tonight. Here in Central Minnesota we finally have snow (sad, but try) and tonight would be a good night to just stay in and enjoy.
I also realized that I have way too many bananas in my freezer! Therefore, I've decided to thaw them out, peel, and place them in plastic bags. I know some of my aunts do this and they say it is just so much easier! Give it a go! A friend of mine is reaching her due date of welcoming a little prince into the world. She doesn't live close at the moment so I decided since she is always jealous that I make all these good things when she is not around, I plan on making her those Banana Oatmeal Cookies and mailing some to her.
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| FROZEN BANANAS OF ALL STAGES |
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| AFTER-FREEZE |
These are the hands of your best friend,
young and strong and full of love for you,
that are holding yours on your wedding day,
as you promise to love each other today,
tomorrow,
and forever.
These are the hands that will work alongside yours,
as together you build your future.
These are the hands that will passionately love you and cherish you through the years,
and with the slightest touch,
will comfort you like no other.
These are the hands that will hold you when fear or grief fills your mind.
These are the hands that will countless times wipe the tears from your eyes;
tears of sorrow,
and tears of joy.
These are the hands that will tenderly hold your children.
These are the hands that will give you strength when you need it.
These are the hands that even when wrinkled and aged,
will still be reaching for yours,
still giving you the same unspoken tenderness
with just a touch.
young and strong and full of love for you,
that are holding yours on your wedding day,
as you promise to love each other today,
tomorrow,
and forever.
These are the hands that will work alongside yours,
as together you build your future.
These are the hands that will passionately love you and cherish you through the years,
and with the slightest touch,
will comfort you like no other.
These are the hands that will hold you when fear or grief fills your mind.
These are the hands that will countless times wipe the tears from your eyes;
tears of sorrow,
and tears of joy.
These are the hands that will tenderly hold your children.
These are the hands that will give you strength when you need it.
These are the hands that even when wrinkled and aged,
will still be reaching for yours,
still giving you the same unspoken tenderness
with just a touch.
For those just reading; waiting with high anticipation of what recipe I tried yesterday! Here it is...
CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE
INGREDIENTS:
10 Soft Taco Shells
2 Cups Cooked, Shredded Chicken
2 Cups Shredded Monterey Jack Cheese
3 Tablespoons Butter
3 Tablespoons Flour
2 Cups Chicken Broth
1 Cup Sour Cream
1 (4 oz) Can Diced Green Chillies
DIRECTIONS:
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Tips and Suggestions
* Add a can of drained Rotel Tomatoes to the chicken mixture
* Add a cup of salsa to the chicken mixture
* Add cumin and a 4 oz can of diced jalapenos to the chicken mixture
* Add pinto beans or black beans to the chicken mixture.
There are so many things you could do with this recipe. Try beef, try adding sautéed peppers and onions, make it your own!
10 Soft Taco Shells
2 Cups Cooked, Shredded Chicken
2 Cups Shredded Monterey Jack Cheese
3 Tablespoons Butter
3 Tablespoons Flour
2 Cups Chicken Broth
1 Cup Sour Cream
1 (4 oz) Can Diced Green Chillies
DIRECTIONS:
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Tips and Suggestions
* Add a can of drained Rotel Tomatoes to the chicken mixture
* Add a cup of salsa to the chicken mixture
* Add cumin and a 4 oz can of diced jalapenos to the chicken mixture
* Add pinto beans or black beans to the chicken mixture.
There are so many things you could do with this recipe. Try beef, try adding sautéed peppers and onions, make it your own!
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| IT WAS D-LICIOUS! |
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