Time to vear away from chicken for a minute. Tonight’s dinner consists of wet Burritos!
I actually did a little research because as an at home chef I wasn’t particularly clear on what the difference may be between the wet burrito and an enchilada. Turns out wet Burritos are traditionally made with flour tortillas and enchiladas usually use corn tortillas. It also my new understanding that enchiladas don’t usually have cheese on top. Otherwise they are fairly similar. A filled tortilla topped with a red chili pepper sauce.
Here is what you’ll need!
10 flour tortillas
1lb ground beef browned and drained
1 pkg precooked wild rice
1/2 can refried beans
1 md onion chopped
1 can enchilada sauce
2c mozzarella cheese
Optional diced tomatoes and sliced black olives
In a large sauce pan brown and drain the meat add onion, rice and beans heat through. Add filling to shells, roll up and place in a 9*13 baking pan. Once all shells are filled pour sauce over them and top with cheese. Bake 350°F for 10minutes or until cheese is melted and slightly browned.
Top with lettuce and a dolup of sour cream and serve immediately! Enjoy!
I eat a lot of chicken in case you haven’t noticed lol. I find chicken to be a really versatile protein, that’s easy to prepare. Tonight is no different I decided on a quick light meal including stuffed chicken, and corn on the cob.
You can stuff chicken with lots of different things this time I chose Provolone cheese and asparagus! So yummy…
Here’s what you need!
4md chicken breasts, sliced for stuffing
4 slices provolone cheese
Preheat a cast iron pan on the stove top, and turn the oven on to 350°F. Salt and pepper inside of the chicken breast top with cheese and asparagus close and secure with a toothpick if needed. Then rub outside with salt pepper paprika and garlic powder.
Once stuffed and seasoned add to the ungreased pan. Sear on both sides, then cover with foil and transfer into the oven for another 15-20 min.
Chicken is done when internal temperature registers 165°F Remove from oven and spoon juices over the top before serving! Enjoy!!
So recently at the garden center I had started to notice some overnight destruction of some of our plant products. Mostly the flowering cabbage and kale used for fall patio pots. It didn’t take long before the biggest woodchuck I have ever seen crossed paths with me one day! Upon further inspection I noticed the chubby beast had started to dig under one of my greenhouses. So we blocked the hole in hopes of detterring it only to see the next day that it had created a new entry right next to the blocked one, lol.
Woodchuck 1 Garden Center staff 0…
While outside discussing how to proceed with project woodchuck a regular customer stopped in and offered to bring us some live traps to help us remove our fat little friend. We happily accepted and he dropped off three traps later that morning.
Like magic the next morning we were very pleased to find one VERY large woodchuck!
We sent him off to a happier home, and reset our trap in case there were relatives still to be had.
A few days went by with nothing…we caught a couple of rascally Chipmunks but nothing major…until Saturday…
My daughter decided to come help out Saturday and while unlocking doors and opening greenhouses she found herself just feet away from our trap. I heard the faint soft….Moooooom??!! Come from outside and next thing I know she was running as fast as she could into the retail center, laughing hysterically! I asked her what she was doing and she said “You have a little skunk problem!” I said oh it stinks huh? She said no literally you caught a SKUNK!! …well crap…
We called George and came and took care of it but not before a healthy dose of skunk stink was released on my garden center….let’s just say it was a very long day of work…my sinuses are still burning!
Another day goes by no excitement and then this morning well why not…a possom!!
I’ve got myself a native petting zoo over here folks!! All I need now is a raccoon and my collection will be complete!
Hope your week is rodent free! Thanks for reading!
Our Autumn heatwave has got me thinking about the grill again. I was looking for a light and easy dinner for just the two of us tonight and so I settled on honey Dijon chicken sandwiches and a little potato salad.
The simple flavorful sauce is one that everyone is sure of love. Here is what you need.
Honey Dijon Sauce:
1/4 c. Dijon mustard
1/8tsp cayenne pepper
Salt and pepper to taste.
Mix it all together
Pre-heat your grill to med-high heat
Take 4 thin cut chicken breasts and baste well with the sauce on both sides. Place on grill for 10-12minutes turning occasionally and apply more sauce as they cook. Cook until juices are clear and internal temp is around 165°F.
Place chicken a bun I used Hawaiian bread buns from Aunt Millie’s they have a little hint of sweetness, top with onion, lettuce, and tomato. Enjoy!!
While pondering our up coming winter project the addition of a 3/4bath on the lower level of our house… I decided there is definitely a place in this world for a little bit of glitter. In this case it will come in the form some shiny gold tile work which I recently fell in love with on Instagram. Here are some of my favorites! What do you think?
Tonight’s menu…homemade pizza! I love the variety of ingredients that can be used to make fresh pizza. Everything from pineapple to pepperoni…veggies, and my favorite cheese! Pizza can bring something to the table for every appetite.
Pizza’s creation dates back to ancient times when Neolithic people would add vegetables to flat bread to make them more palatable and the recipe grew developed and changed from era to era ever since!
Modern day pizza is thought to have originated in Italy when the Queen consort of Italy, Margherita of Savoy, and the Neapolitan pizzamaker Raffaele Esposito created the “Pizza Margherita“.
This dish consisted of a crust topped with basil mozzarella and tomato. The colors of Italy.
Enough history for tonight…here is a great recipe for pizza crust that doesn’t take long periods of rising and kneading to make a fabulously tasty crust. I add premade pizza sauce and the veggies and cheeses that we enjoy the most!
1 pkg dry active yeast
1 tsp. Granulated sugar
1c warm water
2.5c bread flour or all purpose flour
2 tbsp olive oil
Preheat the oven to 450F, in a medium bowl stir together yeast sugar and warm water. Let stand for 10 min. Add flour, oil and salt. Beat until smooth and let rest for 5 min.
Turn over onto a floured surface and roll it out into the desired shape. Transfer to a lightly greased pizza pan add toppings and bake 15-20minutes until golden brown. Enjoy!
The first official day of fall is coming this week and just the thought of it has me in the mood to get in my kitchen and make some fall baked goods!
My Mom always made the best apple crisp! It was an absolute treat when she would bake up a big pan of it. I have made my own version of her recipe, and hope my family has fond memories like mine when I bake up this delicious fall dessert for them too.
Fruit Crisp first appeared in cook books in 1924 Everybody’s Cook Book: A Comprehensive Manual of Home Cookery, Isabel Ely Lord
It consisted of rolled oats, butter, sugar, warm spices, and a seasonal fruit like apples or pears.
During WWII food rationing the recipe was adapted to exclude the oats and spices and utilized flour butter and brown sugar which would be rolled until it became the consistency of bread crumbs. This was then applied as a topping to seasonal fruit, and was referred to as crumble instead of crisp.
My version is much like the original, it’s a quick and easy recipe that your family will surely enjoy! Here’s what you need.
1 stick or 1/4c. of butter softened
1/2c brown sugar
1/4 tsp allspice
1/2 tsp cinnamon
2c. Rolled oats
3Tbsp. Granulated sugar
1/4tsp additional cinnamon
12-15 medium apples, I like crisp semi tart apples like Gala or Jonathon. Peeled, cored and chopped.
Preheat the oven to 350°F, prep your apples and place into an ungreased pie pan, sprinkle with granulated sugar and additional cinnamon and set aside. In a medium mixing bowl combine remaining ingredients. Mix well until the crisp has a course crumble appearance. Pour over top of the apples and bake 30min. Until lightly brown and bubbly at the edges. Allow to cool slightly and serve warm! Add a side of vanilla ice cream if you’d like, but I promise it’s amazing all on it’s own! Enjoy!