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Top: ANGL
Sweater: Forever 21
Leggings: Aritzia
Booties: Abound (Nordstrom Rack)
Necklace: Givenchy (Macy's)
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Sunday, May 31, 2015
Saturday, May 30, 2015
Friday, May 29, 2015
Tuesday, May 26, 2015
Sunday, May 24, 2015
Thursday, May 21, 2015
Wednesday, May 20, 2015
Tuesday, May 19, 2015
Chicken Enchiladas
Ingredients:
3 Tbs vegetable oil
1 lbs skinless/boneless chicken breast
Salt and pepper
Cumin
Garlic Powder
Paprika
Mexican spice blend (I use taco seasoning)
1/2 red onion chopped
2 minced garlic cloves
1 cup frozen corn
5 canned whole green chiles, chopped
3 canned chipotle chiles, minced
1 28oz can stewed tomatoes
1/2 tbs flour
Corn tortillas
1 1/2 to 2 8oz cans enchilada sauce
1/2 cup cheddar and jack cheese
Directions:
1. Coat a large saute pan with the oil
2. Rinse and dry the chicken breasts. Season both sides with salt, pepper, cumin powder, paprika, garlic powder, and the Mexican spice blend.
3. Brown the chicken over medium high heat until it is cooked through and then place to the side until it cools.
4. Leave about 1 Tbs of chicken drippings and saute the chopped onion and garlic in it for a few minutes. Stir in the corn and chiles. Add the can of stewed tomatoes (drain out liquid first) and saute a few minutes.
5. Shred the chicken breasts by hand. Add the shredded chicken to the pan and stir in. Add some flour to help thicken the mixture.
6. Preheat the oven to 350 degrees.
7. Wrap about 10 tortillas in a damp paper towel and microwave for about 30 seconds to soften them.
8. Pour enchilada sauce into the bottom of a baking dish (I use 9x6).
9. Dip each tortilla int he enchilada sauce to lightly coat it. Lay the tortilla on a plate and use a serving spoon to scoop some of the chicken mixture onto it.
10. Fold the tortilla and place into the baking dish with the seam facing down.
11. Repeat until you have run out of chicken mixture and then top the folded tortillas with more enchilada sauce and cheese.
12. Bake the tortillas for 15-20 minutes then let cool for 5 mins before serving.
Sunday, May 17, 2015
Garlic Brussels Sprouts
1 bag or about 20 Brussels sprouts
1 Tbs olive oil
1 Tbs vegetable oil
Salt
Pepper
1/2 Tbs butter
1 Tbs minced garlic
Directions:
1. Cut the roots off of the Brussels sprout and wash. Then slice each sprout in half.
2. Heat up the oils and butter in a pan over medium heat.
3. Saute garlic in the pan for a minute, stirring constantly.
4. Add the Brussels sprouts to the pan.
5. Add salt and pepper to taste (I use about 1 1/2 tbs salt and 1 tbs pepper).
6. Cook the Brussels sprouts over medium heat until they brown.
Friday, May 15, 2015
Wednesday, May 13, 2015
Tuesday, May 12, 2015
Monday, May 11, 2015
Saturday, May 9, 2015
Thursday, May 7, 2015
Wednesday, May 6, 2015
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