Having a ball

I am so glad I just found my giant medicine ball in the closet. 

 

 

While it never did get me that 6 pack I was dreaming of, it did entertain my child for at least 3 segments of 20 seconds or more. And for that, I will be forever grateful.

Easy 5-Ingredient Chicken Enchiladas

I am always looking for seriously easy and delicious recipes these days.  Particularly ones that I can make while Jack naps because cooking while he is awake is NOT an option.  I am in constant fear that a splatter of hotness will land on his cute little face and no amount of delicioso is worth that!

 

This recipe is so good and easy. 

 

The only thing I did differently was to add a little bit of sour cream to the filling because it looked like it needed a little more moisture.  And I used chicken breasts.

 

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East  5-Ingredient Chicken Enchiladas

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ingredients

• 1 1/4 pounds boneless skinless chicken thighs
• One 7-ounce can mild fire roasted green chilies, drained and chopped
• 2 cups shredded pepper jack cheese
• One 28-ounce can green enchilada sauce
• Eight 8-inch flour tortilla (sometimes marked as soft taco size)
•  
• From your pantry:
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

directions

Heat oven to 400 degrees F. Spray a 13 x 9-inch pan with non-stick spray.

Heat olive oil in a large nonstick skillet. Add chicken thighs and sear for 4 minutes on each side. Remove chicken and set aside on a plate.

Add 1/4 cup water to the bottom of the pan and stir up any browned bits. Pour in the enchilada sauce and bring to a low simmer. Add the chicken back to the pan along with any juices that may have accumulated on the plate.

Cover with a lid, turn to medium-low and cook until chicken is cooked through, about 20 minutes.

Remove chicken to a plate and cool. Shred with two forks or roughly chop. Stir in chilies.

Add 1/3 cup filling to each tortilla and sprinkle with 2 tablespoons cheese. Roll tightly and place seam-side down in the prepared casserole dish.

Pour sauce over the enchiladas and sprinkle with the remaining cheese.

Cover with foil and bake for 20 minutes.

Remove foil and bake for 5 more minutes, until sauce and cheese is bubbling.

Get Cooking: http://www.target.com/r/recipes/easy-5-ingredient-chicken-enchiladas-recipe#ixzz3XKTykApN

 

You can't beat a yummy, easy, Mexican meal any day.  Enjoy!

An Apple a Day

Recently I started paying $0.99 per month to Apple, in theory for more iCloud storage, but really it was so they would stop alerting me twice a day about my lack of capacity remaining. 

 

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Yes, I am a sucker.  But also, if the price for getting Apple to shut the hell up is 99 cents per month, then I'll pay it.

 

And I highly doubt I'm the only one.  Proving once again that the evil Apple geniuses know exactly what they are doing.

 

Can you even imagine, assuming there are another million people out there who did the same thing that I did, getting over $1,000,000 just for annoying people to the point of paying you to stop?? 

 

Besides over kissing Jack and asking Grant too many questions, which I'm definitely not getting paid for, I can't think of my money making annoying habit.  But I'm sure I have one just waiting to take to the bank!

Got Milk?

The first time I really, truly realized I was a mom, even after a full year of diapers, being tired literally all of the time, and looking like Sir Frumps A Lot, was the first time I bought a gallon of whole milk. 

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I just kept thinking, "I'm the mom.  Of a boy.  This is really real."

And it is amazing.  And so, so messy. 

That is the dream

PF Chang's Chicken Lettuce Wraps

I forgot just how delicious PF Chang's Lettuce Wraps were until I got to eat at the restaurant again last week in Denver.  You see, we small town folk don't have all the big city restaurants like the super delicious chain PF Chang's.

I loved them so much I searched the World Wide Web for an at home recipe and I found this gem from damndelicious.net, that I dare say tastes even better than the real thing and is an absolute cinch to make.

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PF Chang's Chicken Lettuce Wraps

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoons freshly grated ginger
• 1 teaspoon Sriracha, or more, to taste
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter or iceburg lettuce

INSTRUCTIONS

• Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

NOTES

Adapted from Eat. Drink. Love.

I used some Veri Veri Teriyaki as my topping sauce which was wonderful.

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