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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.
Recipes:
Interview with Shadyside Farm
Photos can be found here
Shadysidefarm.etsy.com
Shadysidefarm.blogspot.com
Phatfiber.etsy.com
On the Menu:
Fiber in the Forest Retreat
Hands On 2010- Chicago
Kitchen Gadgets:
Wolfe Farms Herbal Body Soap
4 comments:
Thank you Kari so much for reviewing the soap! Awesome review! Printing the enchilada recipe now...I'm craving it!:)
No problem!! You have wonderful soap. Thank you for letting me review it.
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.
Thank you Cynthia!
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