Saturday, March 3, 2012

Still Getting My HoHo On :)

Yes I'm still recovering from not being able to do Christmas this year.  It may require professional therapy :)  So last Christmas I noticed my counted cross stitch decorations were looking a bit old and dated...much like myself :) I'm trying to make a few new ones for this year.  This was a one night project...the stitching anyway. I finished putting it together (minus the beaded hanger) this morning.

Monday, February 27, 2012

St. Patrick's Day Helix Scarf

 This has to be the slowest moving scarf I have ever made. Started it before St. Patty's Day 2011 and I just finished it.  There are two short rows in every rotation of the pattern which is bad enough but like an idiot I USED SOCK YARN to make it!!! Really why not be completely nuts and use lace weight?  I'm feeling the need to make something out of bulky or chunky weight now and no short rows :)

Sunday, February 26, 2012

Three Cheese Layered Chicken Enchiladas

I found this recipe in the latest issue of the Williams and Somona catalog.  I should say the most recently delivered Williams and Sonoma catalog.  I was still getting Thanksgiving catalogs and Christmas catalogs at the end of January.  I love the postal system....they have no shame.

1 Tbs. olive oil
1 yellow onion, cut into 1/2-inch dice
Kosher salt and freshly ground pepper, to taste
1 1/4 lb. boneless, skinless chicken breasts, cooked and shredded
1 3/4 cups red enchilada sauce
9 corn tortillas, each about 6 inches in diameter
3/4 cup shredded mozzarella cheese
3/4 cup shredded white cheddar cheese
3/4 cup shredded yellow cheddar cheese
Sliced green onion tops for garnish
Chopped fresh cilantro for garnish

In a large nonstick sauté pan over medium-high heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until the onion is soft, 6 to 7 minutes. Remove from the heat and let cool.
Add the chicken to the onion and stir well to combine.
Spread 1/4 cup of the enchilada sauce on the bottom of a 3 1/2-quart round wide Dutch oven. Arrange 3 tortillas in a single layer on the sauce, overlapping them as needed to cover the sauce. Top with a generous 1 cup of the chicken-onion mixture, 1/2 cup of the sauce and 1/4 cup of each cheese. Repeat the layering 2 more times, alternating the direction of the tortilla layers and finishing with 1/2 cup sauce and 1/4 cup of each cheese.
Transfer to the oven and bake until the ingredients are heated through and the cheese is melted, about 30 minutes. Remove from the oven and garnish with green onions and cilantro. Serves 4 to 6.

I forgot to top it with green onions and did not use the cilantro and it was still AWESOME!  The recipe is definitely a keeper :)

Cancer Fundraiser Quilt

Simple pattern using various lines of cancer awareness fabrics.  Full size. Added a little bit of blue to break up all the pinkness.  Done and ready to be mailed off Monday....adorable dog not included  :)