Thursday, December 19, 2013
Just completed a few pendants for my Etsy store using vintage illustrations. Each pendant has two wearable sides with different images. Two... TWO... TWO pendants in one. More soldered jewelry will be forthcoming... stay tuned.
I'm wishing you all a safe, warm, fun, silly, dark, creative, etc., etc., etc., holiday season. Do fun things with the people you love. And tell them you love them. Just do it. You truly never know what the next moment will bring. If there's anything I've learned recently, it's that life is very precious and what makes it so is being surrounded by the people you love and who love you back. Now get out there and ENJOY YOURSELVES. Peace.
Saturday, December 14, 2013
As I sort through my blog, in hopes of being more attentive to its needs, I bring you this one from the H.V. vaults, "Little Lord Crumsby On The Occasion Of His Eighth Birthday."
And if this should be my final post of the year (hopefully not!) then I wish you all a...
HAPPY HOLIDAY SEASON
JOYOUS AND HEALTHY NEW YEAR!
Thanks so much for following along on this warped path with me.
Friday, December 13, 2013
CHICKEN, GREEN OLIVE, MOLE ENCHILADAS ..... mmmmmyesss!
Makes 8 enchiladas in one 9 x 13 pan or 4 servings.
Can assemble the dish the day before and refrigerate.
2 1/2 lbs of shredded chicken (rotisserie is easiest!)
3 Cups of chicken broth
4 Tbs Olive oil
1 Cup finely chopped onions (half goes in sauce, half goes raw into enchilada assembly)
1.5 Tbs finely chopped garlic
1/2 tsp dried oregano
1/2 tsp cumin
1/8 tsp ground cinnamon
2.5 Tbs of hot Mexican chili powder
1.5 Tbs all purpose flour
1/4 oz semisweet chocolate
a Dash of chipoltle powder if you have it
8 - 5-6" soft corn tortillas
1/2 lb Shredded Monterey jack cheese (about 2.25 C)
1/2 C drained, sliced pimento-stuffed green olives
1. Shred chicken into a large bowl
2. Heat 1.5 T oil in a large sauce pan over medium/low heat. Add onion, garlic oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 min. Mix in chili powder and flour; stir 3 minutes.
3. Gradually whisk in 3 C broth. Increase heat to medium/high. Boil until reduced to 1.5 C, stirring occasionally, about 35 min. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool a bit.
4. Heat a bit of oil in a medium skillet over medium heat, add 1 tortilla, cook until just pliable (about 20 sec per side). Transfer to a paper towel lined baking sheet. Repeat with all tortillas.
5. Spread a little sauce on the bottom of a 13 x 9 x 2 glass baking dish. Mix 1/2 cup sauce into the chicken.
6. Into each tortilla spoon 3 T cheese, 1T olives, 1T onion and 1/4 C chicken. Roll, arrange seam side down in dish.
7. Preheat oven to 375. Top enchiladas with remaining sauce, sprinkle with cheese. Cover with foil; bake 20 min (30 if chilled). Remove foil and bake until sauce bubbles, about 10 min. Let stand 10 min.