Saturday, June 8, 2013

Bewitching Chicken Enchiladas.

Okay, so there isn't really anything bewitching about these enchiladas, but I'm just so proud of them I needed to share the recipe. You might however think there is magic in them should you try them! And the ingredients are interesting, to be sure!

Shredded chicken filling:

  • Chicken breasts
  • Chicken stock (or water and chicken bullion)
  • Taco seasoning

Fill a large pot with chicken stock (or water and chicken bullion) and add taco seasoning and put in the chicken breasts. Bring to a boil and cook the chicken through. Remove the chicken from the pot and shred using two forks, pulling the meat apart. Add the chicken back to the pot and simmer until most of the liquid is gone. You can store the chicken for later or go on to making the enchiladas

The whole enchilada (haha):

  • Flour tortillas (medium [burrito] sized)
  • Shredded chicken filling (above)
  • Cheddar cheese (shredded to the amount of your desired cheesiness)
  • 1 part alfredo sauce
  • 1 part salsa verde  

Mix 1 part alfredo sauce and to 1 part salsa verde until mixed. Spray baking dish with nonstick cooking spray. Add a little of the meat to the center of a tortilla and roll. Repeat with the tortillas until your baking dish is filled (depending on how much you filled your tortillas, you can fit 5 or 6 into an 8x8 baking dish). Pour the alfredo/salsa mix all over the rolled tortillas and move the pan around to make sure you fill in the nooks and crannies. Sprinkle the cheese on top (a solid layer on top is best). Put into a preheated 350 degree oven for 20 minutes, or until the cheese has melted and your sauce is bubbling.

So I completely realize that many of the measurements are vague at best. Its because...well...I didn't really measure anything. I can tell you I used 4 chicken breasts, and they filled a 64 oz tupperware nearly filled with shredded goodness. I can tell you that I used only about half of that to fill 5 burrito sized tortillas. I used just under 1 cup of alfredo sauce and just under 1 cup of salsa verde for a total less than 2 cups of sauce. I used maybe 2 cups of shredded cheddar, but I didn't shred it so that is an estimate, too). This is kind of a recipe that goes best off of intuition...even if the ingredients go way beyond what would seem intuitive!


Sunday, June 2, 2013

I Know the Fae and They Know Me

My latest project for the garden. Pretty clever isn't it?

I've been giving the Fae in my yard a lot of attention since Beltane. The wonderful strawberries, lettuce, and broccoli that I've gotten from my green house is proof enough that they've noticed.

I've always been happy to give them the attention they so desire. Even since I was little.

*insert memory wave* 3 or 4 years old, maybe. Mom and I were walking through a little wooded area. It was once a race track, but since forgotten in that regard. I walked by a tree, and look down. At the base of that tree was a little door (5 inches, tops) with a flowered wreath and everything. My mom saw it, she'll vouch for its authenticity.

When I decided to openly and with all my heart venture into the waters of Paganism, my husband and I gave a lot of attention to the Fae around the apartment we lived in. That winter we got some snow. Enough to just blanket everything (not common in the Puget Sound area of Olympia, WA). We left for some reason or another, and when we got back, we saw tiny foot prints coming out of the bushes by the door to our apartment, walking a ways, and the returning to the bushes a few feet later. I wish I had gotten pictures, because they were perfect tiny little shoe'd foot prints.

Anyway, I know the Fae and I like to think they have a sense of me too. They know I stand for them, need them, and enjoy them. I only wish I knew them on a much more personal level.


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