Monday, August 16, 2010

Just thinking...

I was just looking at this picture of my roommates today:

and it made me smile and miss them. This is a pretty good summary of our apartment
Brittany: doing something stupid, yet entertaining
Kaitlin: Being nice and helping her
Chelsea: Documenting with her phone and laughing the whole time
Kate: Documenting with my camera, telling B she is doing something stupid and then telling her to get down so I can have a turn!

I loved living with these three girls this summer! They definitely helped me maintain my sanity! Well, it could be argued that they simultaneously contributed to my insanity, but we won't go into that.

Even though I love these girls to death, I have LOVED being home!!!!! It is so nice to have nothing to do and no where to be!!! I can do whatever I want! And I love it!!! I'm reading the book Ender's Game, for fun! No homework on it or anything!! (it's really good, by the way. you should read it!) This is probably the only time in my entire life this is going to happen, so I am going to soak it up gosh dang it! Let the summer rollllll

Sunday, August 1, 2010

Honey and Lime Enchiladas

So I thought I'd put up recipes I like so a. I have an easy place to find them and b. so my fellow readers can too enjoy in the amazing deliciousness that is the food created by them. So here's my pilot recipe. And it is STINKIN GOOD! And pretty dang easy! I got it from great website! Try it, you won't regret it!

(Pictures are a must! Mine didn't look quite like this, but its still soooooo good!!! Mmmmm! I want it now!!)
Jessica Haslam's Honey Lime Enchiladas

1 1/2 pounds chicken, cooked and shredded

1/3 cup honey
1/4 cup lime juice
1 1/2 Tablespoons chili powder
1 teaspoon garlic powder

2 (10 ounce) cans green enchilada sauce
1 pound (or less, you decide) Colby Jack or Mexican blend cheese, grated
18 taco sized corn (or flour) tortillas

Mix together sauce ingredients then add to shredded chicken.
Let the sauce soak into the meat for about 30 minutes.

Lightly spray 9x13 baking dish with PAM. Pour enough green enchilada sauce to cover the bottom of the dish. Lay six corn tortillas over the surface of the dish. (The will be overlapping.) Top with half of the meat mixture, then cover with cheese. Layer another six tortillas and cover with some enchilada sauce and the rest of the meat. Sprinkle cheese on top. Layer last six tortillas on top and cover with the remaining sauce and cheese. Be generous with the cheese.

Bake at 350 degrees for 45 minutes to an hour.