A happy day is coming up quickly...Flag Day, June 14th. That also happens to be my anniversary. So I created a happy colored collection in honor of our fine servicemen and women and our wonderful Vets. I always try to find lots of different styles of arts. This collection is filled with the beautiful work of ArtFire Artisans.
Thursday, May 31, 2012
Saturday, April 28, 2012
Smokin' Hot Peppers Collection
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
Wednesday, April 25, 2012
Hot Peppers Fiesta
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Wine Glass Coasters with waterproof liner to protect your furniture. Set of 4Luncheon 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
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