Baby girls room!

We went very pink! Lots if shades! Repurposed dressers, side tables, and rocking chair! Fun tulle left over from her baby shower.  The picture frames were from Goodwill and filled with paper, fabric and a pillow case! Loved every minute of putting it together! 

Painted the inside of the closet door!

Restaurant Good Broccoli Cheddar Soup

I have tried and failed Broccoli Cheddar Soup before...too watery....too oniony...too unhealthy...but I now have the perfect soup!  The recipe came from allrecipes.com but I tweaked it:)

Serves 8

1 small yellow onion (diced)

1/4 cup butter

2 16-oz packages of frozen broccoli (thawed)

About 3 cups chicken broth

1 pound Velvetta (small block)

2 cups milk

1 tsp garlic powder

1/2 tsp red pepper flakes (optional)

1 tsp salt

1/2 cup cornstarch

3/4 cup water

In a Dutch oven or large stalk pan melt butter.  Add diced onions to melted butter and cook on medium until onions are soft. 

Roughly chop broccoli.  Add chopped broccoli to butter mixtures.  Pour chicken stock over until the broccoli and onions are covered.  Let cook on low to medium  heat until broccoli is soft (about 10-15 minutes).

Dice cheese into medium cubes.  Add cheese and stir until melted.  Add milk, garlic, salt and pepper flakes and stir in. 

In a small bowl mix cornstarch and water.  Stir into soup until thick.  Let simmer until ready to serve. 

If its too thick after simmering add a little more milk.

 

Chicken Enchilada Casserole

Great recipe to clean out your pantry and to use up the rest of those tortillas from taco night.

2 cups shredded chicken (2-3 breasts)

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp garlic powder

1 tbsp taco seasoning

1/2 tsp salt

2 tbsp fresh cilantro

1 (15 oz) can black beans (rinsed and drained)

1 (4.5 oz) can diced green chilies (drained)

1 (10 oz) can red enchilada sauce

4 (8 inch) tortillas

2 cup shredded Mexican blends cheese (or cheddar with a little taco seasoning mixed in)

4 oz soft cream cheese

Sour cream and salsa 

Pre heat oven to 375 degrees.

Boil chicken (about 20 minutes til no longer pink), drain water and cool.  Once it is cool enough to touch shred it.   Add spices, cilantro, black beans and peppers. Mix and set aside.

In a 11x7 baking pan grease and spread out half of the enchilada sauce on the bottom of the pan.  Lay two tortillas in sauce and lay half of the chicken mixture over it. Dollop the cream cheeseon    mixture. Then sprinkle half of the cheese on top of that.  

Repeat with a layer of sauce followed by tortillas then chicken and cheeses. 

Bake for 40-50 minutes until cheese is melty and casserole is bubbling. 

Serve with a side of sour cream and salsa! Enjoy!