Chicken Enchiladas

Chicken Enchiladas
Recipe courtesy Tyler Florence
3 tablespoons vegetable oil

1 1/2 pounds skinless boneless chicken breast

Salt and pepper

2 teaspoons cumin powder

2 teaspoons garlic powder

1 teaspoon Mexican Spice Blend

1 red onion, chopped 2

cloves garlic, minced

1 cup frozen corn, thawed

5 canned whole green chiles, seeded and coarsely chopped

4 canned chipotle chiles, seeded and minced

1 (28-ounce) can stewed tomatoes

1/2 teaspoon all-purpose flour

16 corn tortillas

1 1/2 cups enchilada sauce, canned

1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Recipe SummaryPrep Time: 1 hour Cook Time: 15 minutes Yield: 16 enchiladas, 8 servings
User Rating:
Episode#: FO1A11Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Bubba

Signs and symptoms that I am officially an adult.

SOURCE :Lars Klove for The New York Times

I officially have proof that I, yes I, have reached adulthood. Its and odd thing that I was not prepared for. It started with being in a store that the music was entirely TOO loud and the sales people were entirely TOO young, and I had a flash of myself in the mirror thinking, "I don't belong here" and damn the clothes at ANN TAYLOR LOFT look so cute for work. Who am I? And then I started to think.... All of the party invitations I get these days come with self-addressed stamped envelopes that require that I RSVP and instead of BYOB I get to purchase something at Bed Bath and Beyond. Huh? We're not in Kansas anymore Toto. THEN, I saw a commercial for a sink disposal system AND I WANTED IT. What? I'm sorry. When did this happen to me. I am coveting mattresses and washing machines and refrigerators. Huh? OK. Odd. And the last thing, that possibly threw me over the edge, was a commercial. Remember when you were a kid and you would see a comical for a compilation album (now CD) and you would not know a single song. I KNEW EVERY SONG. AND I SANG ALONG. So, the first step is admitting it. I am admitting it. I am a grown up. I use undereye cream. I save money. I pay my bills. I have renters and pet insurance. I think about winning the lottery to put it away for retirement. Its official. I am willing to admit it and turn it over. I AM NOW A GROWN UP.

Linguine with Butter, Pecorino, Arugula and Black Pepper

Photo Paolo Roversi

Linguine with Butter, Pecorino, Arugula and Black Pepper
Recipe courtesy Giada De Laurentiis
Show:
Everyday Italian
Episode:
My Family's Favorites

Salt1 pound linguine1/4 cup (1/2 stick) butter, room temperature1 1/4 cups very finely grated Pecorino Romano 1 1/2 teaspoons freshly ground black pepper1 cup coarsely chopped arugula
Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.

I am not the only one who dresses my dog.

A pet owner waits in line to have her dog blessed at Madrid's San Anton church January 17, 2007. Hundreds of pet owners bring their animals to be blessed every year on the day of San Anton, Spain's patron saint of animals. - Reuters - Wed Jan 17, 9:52 AM ET

OK, I saw this and I had to....

Ok, I just want the fashion industry to know that this does not bring the sexy back. Please give this young woman a sandwich. Thank you.

source: (AP Photo/Diane Bondareff)

Me and the food network and Twinkies.

Source: www.bedbathandbeyond.com

OK, I confess. I love the food network. Unwrapped, Sugar rush, Everyday Italian, Paula Dean, Iron Chef, I love it all. A few days ago I saw show on a bakery that makes old school treats and one of them was twinkie. I don't really care for twinkies, I was more of a ding dong girl but I thought, well, if its homemade???? Huh? So, I came across this gem while shopping for my friend that is getting married at www.bedbathandbeyond.com. Hilarious. Plus, they have a twinkie cookbook- so you can make other treats. Somehow, I don't think that my friend would find this as amusing as I do if I sent it to her for her wedding. Ah! so funny.

Cinnabon....

source: www.cinnabon.com

Many of you know this already. I am plagued by the craving of a Cinnabon. It has been going on for a month, NOT GOOD. I finally broke down and had fake cinnabon roll things from Albertsons. It curbed the craving a bit, but not totally. Why is there not a Cinnabon closer to me? Why I ask you? Why does it require a thirty minute drive for something so wonderful. Why? Why has this craving been plaguing me for so long? I don't know. I fear I may go into shock when I finally eat one and go off the deep end and eat like four.... and then go into coma from sugar overdose. I'm just saying, it could happen.

Anyway, I am glad that the holidays are almost over. I am over it. Enough with the red the green the cookies the cards.... I'm ready for it all to be peaceful again. Christmas was good... now lets move on to 2007. I'm still thinking of my New Years resolution. I was thinking I need to work on my sunny disposition. Huh? Well, just ignore everything written in above blog. Ah hem.... Yes, filled with holiday cheer I am. Splendid. All is well. I am filled with rainbows and butterflys. Not crabby pants here. No, happy, happy, happy!

Happy New Years!!!