30 October, 2009

Episode 46: Down on the Farm

You can Listen here

Weigh in:

Take-a-long socks
Cherry Mustard scarf

Fiber Exercise:

Spinning Alpaca still

Our exercise:

Dancing again

Cooking School: On Recess

Pot Luck:

Aprilshowers: frog hat
AJDury: Boo boo kitty
JJ2Edwards: Butterfly Cabled Shawl
DNAPrice: Red Ishbel

In the Kitchen:

Enchilada Casserole

1 lb. lean ground meat (I use chicken)

1 medium onion, chopped

1 10oz can enchilada sauce

½ tsp. garlic powder

½ tsp. black pepper

8 corn tortilla, sliced up

½ c. shredded cheddar cheese

½ c. shredded Monterrey Jack Cheese

Brown meat, add onion and cook until translucent. Drain.Put in 2 Qt. casserole dish. Add sauce & seasonings and stir. Fold in ½ of tortilla slices. Fold in other ½ and ½ of the cheese. Smooth out. Put the rest of the cheese on top.

Bake at 325 about 30 minutes or until bubbly. Serve with Refried beans and Spanish rice.


Interview with Shadyside Farm

Photos can be found here


On the Menu:

Fiber in the Forest Retreat
Hands On 2010- Chicago

Kitchen Gadgets:

Wolfe Farms Herbal Body Soap


knittinwolf said...

Thank you Kari so much for reviewing the soap! Awesome review! Printing the enchilada recipe now...I'm craving it!:)

Coggie said...

No problem!! You have wonderful soap. Thank you for letting me review it.

Cynthia said...

Mmmmmm, made the enchilada casserole with bison burger and added a can of pinto beans. Delicious! Thanks for the idea since I was clueless of what to make for dinner. I also agree that the red Ishbel is really cute - I've been trying to figure out what to knit it in, and that may do the trick!
Coggie, thanks for keeping me company for so many hours. Your podcast is really enjoyable.

Coggie said...

Thank you Cynthia!