My sweet littles

My sweet littles

Cy and Lila

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Thursday, March 25, 2010


One of my VERY favorite things about Spring is the gorgeous blooms of the Bradford Pear tree. These little beauties mark the beginning of a new season and are available for our viewing pleasure all too briefly. Happy Spring, everyone!!!

I'm officially reinstating the "Busy Momma Recipes" section of this blog. I initially thought that it might be presumptious of me to assume that any of you would be interested in my recipes or preferences, but since this is a family scrapbook, of sorts, I've decided to include some of our favorites to be passed on to future generations (& any of you who want to give them a try). Rest assured, the recipes included herein will be put through a rigorous elimination process & will only 'make the grade' if they are given two very enthusiastic thumbs up from Travis and I and/or have been met with rave reviews by friends and family. So here you go...Busy Momma Recipe #1- Pioneer Woman's White Chicken Enchiladas. "Pioneer Woman Cooks" has quickly risen the ranks to the top of my list of favorite those of you who do not own it- you are missing out!

White Chicken Enchiladas

2 1/2 c. cooked, shredded chicken
2 c. reserved chicken broth
3 T. canola oil
12 whole corn tortillas
1 large onion, diced
3 (4 oz) cans diced green chilies
1 jalepeno, seeded & finely diced
1 tsp. paprika
1/2 c. heavy cream
2 T. butter
2 T. flour
1 c. sour cream
2 1/2 c. jack cheese, shredded
salt & pepper to taste
cilantro, chopped

Heat 2 T. oil over med-high heat. Fry tortillas (8-10 seconds on each side) until soft. Place on paper towels to drain.

Heat 1 T. oil over medium heat- add onions & jalepenos- saute 1 min. Add chicken broth & stir. Add cream & stir allowing to get hot & bubbly- set aside.

In separate skillet, add butter (melt) & sprinkle in flour. Whisk & cook over medium heat 1 min. Pour in 1 1/2 c. chicken broth. Whisk & cook 1-2 min. Stir in other half of green chilies. Reduce heat, then add sour cream. Add 1 1/2 c. grated cheese- stir to melt. Add 1/2 tsp. paprika and salt & pepper to taste.

To assemble, spoon chicken mixture on top of tortillas. Top with plenty of cheese & roll up. Place seam down in 9x13" dish. Pour cheese mixture over top of tortillas. Top with extra cheese. Bake @ 350 degrees for 30 min. Sprinkle generously with cilantro.