Thursday, May 10, 2012

Dark Shadows

Oh My.  Well, I am about to date myself on this one.
1968.  A suburb outside of Tacoma, Washington.  I'm an 8th Grader at Lochburn Junior High School.  Each morning I take a shortcut and walk to school through an abandoned graveyard across the street from our house.  Many times it is foggy (it's Washington)  Each afternoon, I run home (through the same graveyard) to watch Dark Shadows.  OOOOHHHH!  Yes!!  I think this is the time that I get my pyschic... well, let's just say I "tune into" my Other Side.
I was sooo thrilled to see all the ads about the new movie starring Johnny Depp.  A) I love him as an actor B) it's Dark Shadows and C) it's funny!!!!
Sadly, Jonathan Frid (the original Barnabas)  passed away last month.  But, luckily he made a cameo appearance in the new movie!
I've watched the trailer to the new movie many times and I can't wait to go see it in the theater for myself!

Did I mention how excited I am?!?  Well, I can't apologize... IT"S JOHNNY DEPP!!!!!!!!!
Okay.  Depp  Deep breath.

Saturday, May 5, 2012

Happy Cinco de Mayo and a yummy recipe

So the "skinny" on Cinco de Mayo is here

Yeah.  Another reason to party, drink tequila, eat Mexican food... like we need a reason?  Oh, but wait...YES!  I need an excuse to cook/eat copious amounts of Mexican food!  As I have said, I could eat Mexican food everyday.  On the days I don't eat Italian food that is.  HA!!!

Here is a recipe that I came up with for great enchiladas, in honor, of course!

Cinco de Mayo Chicken Enchiladas

13” x 9” baking dish, greased
350 degree preheated oven


4   boneless, skinless chicken breasts
1  tsp. each  salt and pepper
2  tsp. cumin powder
2  tsp. garlic powder
1  tsp. taco seasoning
vegetable oil (enough to coat skillet)

½  yellow onion, chopped
2  cloves garlic, minced (I use prepared minced garlic in a jar)
1  small can chopped green chilies
2  Tbsp. minced chipotle chilies (use the jarred ones that are seeded)
1 cup  frozen corn, thawed
1 can diced tomatoes
1 can  red enchilada sauce
10 flour tortillas
2 cups shredded cheddar/Mexican cheese

Garnish:  sour cream, chopped tomatoes, salsa etc...


Mix seasonings in a bowl.
In a large skillet, heat vegetable oil and cook chicken breasts with the seasonings sprinkled on both sides, until juices run clear.  Remove to a plate and set aside.

Sauté onion and garlic in chicken drippings until tender.  Stir in corn and chilies.  Stir in canned tomatoes and cook on low heat.

In meantime, shred chicken and then add to vegetable mixture in pan and heat through.

In the greased baking dish, spoon the chicken/vegetable mixture into the flour tortillas and roll with the seam side under.  Pour the enchilada sauce over the top and sprinkle with shredded cheese.

Bake, covered in foil for 20-30 minutes.

Serve with garnishes, rice and beans.

Kathryn Nowosielski