Chicken Enchiladas and Spanish Rice

Currently in Southwest Virginia, there is about a foot and a half of snow blanketing the Blue Ridge. I prepared in advance, rummaging through packed grocery store aisles, for the weather. Luckily, the store restocked my favorite brand of sandwich bread, but I did have to go to two stores to find a half gallon of whole milk…and I might’ve had to fight for it as well…crazy bumpkins and their milk sandwiches. If you wonder what I’m talking about, go to the store before a snowstorm (including one inch predictions) in the South.

Back to the Chicken Enchiladas. My mother makes tasty Enchiladas with a sour cream based sauce. I modified her recipe, ever so slightly, so that it accompanies a smaller group (she cooks for a village in her recipe) and made it a little more spicy.

Here’s what you need:

8 soft flour tortillas (burrito size)
2 pounds chicken breast
2 cups of shredded pepper jack cheese (mexican blend, cheddar blend…it will work too)
1 small can of green chilis (pick your heat based on taste); partially drained
4 oz sour cream
1 cup heavy whipping cream
1/2 cup chopped fresh mushrooms (the cheap ones work fine)
Salt, pepper and garlic powder

First, brown your chicken. Coat it generously with a mixture of salt, pepper, and garlic powder and then in a large skillet, brown it on both sides over medium heat. When the chicken is cooked through shred it over a shallow dish with two forks. Start your sour cream sauce by placing your chilis, sour cream, heavy whipping cream, and mushrooms in a sauce pan and keep stirring it occasionally on medium heat until it boils. Preheat your oven to 350. Place a pinch of cheese, a handful of chicken, and two or three spoons of sauce in each tortilla; wrapping the insides like a burrito and placing them in the casserole dish as you go. When your dish is full of tortillas, spoon the rest of the sauce on the enchiladas, and coat them in the rest of the cheese. Bake them for 15-20 minutes, or until they are bubbly on top.

I served my enchiladas with homemade Spanish Rice. To make the Spanish Rice, you will need:

1 cup of plain white rice
1 can of undrained Rotel tomatoes with jalepeno juices (hotness depends on your taste)
2 cloves chopped garlic
1/2 chopped medium yellow onion
2 tbsp cooking oil
1/2 teaspoon cumin
1/2 teaspoon salt
1 cup of chicken broth (I use 1 teaspoon chicken base with 1 cup of hot water)
1/2 cup of water on reserve

To make the rice, heat the oil in a medium skillet on medium heat. Add in the garlic and the onion and cook it until it begins to turn translucent. Add in the rice, coating it in the oil and then dump in the Rotel tomatoes. When the rice has absorbed the liquid from the tomatoes, add in the chicken broth, salt, and cumin. If the rice continues to look thirsty, add in the reserve water as you go. It takes about twenty minutes to make the rice cooked completely from the time you add in the chicken broth. I don’t put a lid on my pan either; it makes the rice taste like Spanish Fried Rice almost!! MMMM!




Apple Dumplings!

These are the best and easiest apple dumplings! I split the recipe in half and they are perfect with vanilla ice cream when we invite our friends over for dinner.

Here’s the cut in half recipe…


1 package of original crescent rolls
1 Granny Smith apple; cored, peeled and cut into 8 slices
1/2 stick of melted butter
3/4 cup white sugar
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
3 oz lemon lime soda

Roll an apple in each crescent roll section. Place them in a deep baking dish. Combine the melted butter, sugar, vanilla and cinnamon and spoon the paste on top of the apple dumplings. Pour lemon lime soda around the apples and bake on 350 degrees for 30-35 minutes. Enjoy!

Click here to see the original Recipe and tutorial!

Smoked Sausage Hash for 2 (30 Minute Wonder)

sausage hash 1

When I work night shift, I have about two hours from the time that I roll out of bed until the time I have to be at work. In that two hours, I like to make my dinner for the night (that I eat at 2 AM), Zach’s dinner for the night, and his lunch tomorrow. Right now, it’s even harder because I’m on a diet and not eating a lot of the things he is. I have never been a fan of sausage in any form; he on the other hand LOVES it. So, when is a better time to make him a dinner that he enjoys than when he is the only one here to enjoy it!? Even though I have a past history of loathing sausage products, let me tell you, I ate a huge bite of this with every ingredient on the fork (including a thin piece of crispy sausage) and I had to have another bite before I was satisfied.

This is a 30 minute miracle dish! I would love to make it in my cast iron skillet, but unfortunately I had to re-season them today. I made this entree with a side of Jambalaya Mix rice and a garden side salad (easy and great pairings). I hope you enjoy it as much as Zach will!!

1/2 pound of smoked sausage of your choice (kielbasa, smoked beef, etc) sliced thin and angled
1/2 green bell pepper, chopped
1/2 yellow onion, wedged
3 medium red potatoes, cubed
1/2 cup of thick sliced mushrooms
Salt and pepper for taste
Cooking oil (your choice)
**Add other chopped bell peppers for color and flavor, as well as jalapeno chunks for spice!

Heat a tablespoon of oil in your skillet on medium-high heat. Add the cubed potatoes and add salt and black pepper for season. Flip the potatoes when they have browned on one side and scoot the potatoes to half of the pan. On the other half of the pan, add the sausage slices (these will add a good amount of grease to your pan; don’t be afraid to let your potatoes use some of the grease). Flip the sausage slices and the potatoes again before scattering the rest of your vegetable ingredients on top and a little dash more of salt and pepper. The skillet should be sizzling by now! Turn the heat to medium-low and toss the ingredients around for 5 minutes letting everything brown and crisp-en. Serve with your favorite sides!


French Bread, Ham Bone and Bean Soup, and a Bloody Mary

First off, my apologies for not being here for…several months. But to be back with a bang, I have made the best dinner! I had an extra ham bone laying around from Christmas Dinner, as well as a hankering for fresh bread. I’m trying to watch what I eat, so I’m having to give away a ton of the bread, but it’s nice to have a spicy Bloody Mary that’s in my calorie budget.

To make the Bloody Mary, I use….
1 ounce of Absolute (use your favorite!) Vodka
4 ounces of Zing Zang Bloody Mary Mix
1 teaspoon of horseradish (more to make spicier)
3 shakes of Tobasco (more to make spicier)
1 teaspoon of olive juice
Fresh cracked black pepper
To make it, mix it all up, and drink quickly so that you may have another (and be like me and do a blog post right after!)

For the Ham Bone and Bean Soup, use this link!

For the fresh French Bread, use this link! **Plus tips**
**I put DeLallo Dipping spices on the bread after I separated it into
two loaves….I made a roasted garlic and tomato bread and it was



Market Bag Tutorial

I’ve recently pulled my sewing machine back out. In the summer, I’m usually too busy with gardening and outdoor work to enjoy sitting inside and sewing…but in the winter, watch out fabric store!

I wanted to make handy tote bags. I made one without a pattern and it turned out nicely, but then I figured I would try a few patterns out to see what worked best. I found a cute blog with neat ideas, one being this tote bag.  If you need something easy to make and extremely handy, check this out!

Spaghetti and Meatballs

I love Ree Drummond. She has the most practical and wonderful recipes for absolutely everything! Her spaghetti and meatballs recipe is delicious, although I do tweak it a little bit…also, this is a great recipe because I always have ground beef in my freezer and the meatballs taste just as good with just a pound or pound and a half of ground beef without all of the other meats.

Check it out on the Pioneer Woman’s blog, as well as her other recipes and tips: