Good Morning, Everyone. I spent sometime last night searching out a few more colorful items from artists on Artfire. So here it is...my newest Artfire collection: Smokin' Hot Peppers
Saturday, April 28, 2012
Wednesday, April 25, 2012
Hot Peppers Fiesta
Basket & Napkins |
Luncheon sized napkins. Set of 4
Basket with 4 napkins
7" X 7" basket, 2 " high
How a napkin looks on dinnerware.
Check out more details on each piece in my Shoppe on ArtFire www.charmingelegance.artfire.com
Tuesday, April 24, 2012
Monday, April 23, 2012
Creamy Chicken Enchiladas
I decided to share one of our favorite family recipes for Cinco de Mayo. This isn't your typical enchiladas recipe.
2 Tbl butter
2 large onions, sliced thin
2 cups chicken, cooked and diced
1/2 cup pimento, chopped
2-3 oz. cream cheese, diced
2 cups jack cheese, shredded
2/3 cup whipped cream
12 tortillas, corn
salad oil
salt to taste
Melt butter in fry pan over medium heat. Add onions, cook until soft and beginning to brown, 20 min. Remove from heat, add chicken, pimento, and cream cheese. With two forks, mix lightly until blended. Season to taste with salt. Heat oil (1/8" deep) in small fry pan over medium heat. Dip tortillas for a few seconds until blistered and limp. DO NOT CRISP. Spoon 1/3 Cup chicken filling down the center of each tortilla, roll, and place seam down in 9"X13" dish. Spoon whipped cream onto enchiladas, sprinkle with jack cheese. Bake uncovered for 20 minutes @ 375 degrees.
Serves 6
I like to garnish with sliced radishes, olives, cilantro and lime wedges.
Hope you enjoy!
2 Tbl butter
2 large onions, sliced thin
2 cups chicken, cooked and diced
1/2 cup pimento, chopped
2-3 oz. cream cheese, diced
2 cups jack cheese, shredded
2/3 cup whipped cream
12 tortillas, corn
salad oil
salt to taste
Melt butter in fry pan over medium heat. Add onions, cook until soft and beginning to brown, 20 min. Remove from heat, add chicken, pimento, and cream cheese. With two forks, mix lightly until blended. Season to taste with salt. Heat oil (1/8" deep) in small fry pan over medium heat. Dip tortillas for a few seconds until blistered and limp. DO NOT CRISP. Spoon 1/3 Cup chicken filling down the center of each tortilla, roll, and place seam down in 9"X13" dish. Spoon whipped cream onto enchiladas, sprinkle with jack cheese. Bake uncovered for 20 minutes @ 375 degrees.
Serves 6
I like to garnish with sliced radishes, olives, cilantro and lime wedges.
Hope you enjoy!
Sunday, April 22, 2012
Saturday, April 21, 2012
Cinco de Mayo
Spanish for "fifth of May", Cinco de Mayo is a holiday celebrated, mostly in the United States, by those who love Fiesta, dancing and great food. For those who enjoy history, you'll find lots of interesting facts here: http://en.wikipedia.org/wiki/Cinco_de_Mayo . I always enjoy the exciting colors and flavors associated with this Mexican celebration.
Below, you'll find my take on blending the bright fiesta colors with the Dia de los Muertos (Day of the Dead) sugar skulls into colorful, quilted place mats with matching double-sided fabric napkins. I'll be putting these little beauties in my shoppe, http://www.artfire.com/ext/shop/studio/charmingelegance later this morning so check it out for further details.
Subscribe to:
Posts (Atom)