Tuesday, January 12, 2016

Creamy Shrimp Enchiladas

When you're in the mood for seafood AND Mexican but can't choose (who can?!) then this recipe is the perfect compromise. Creamy, cheesy, seafood-y. 

Creamy Shrimp Enchiladas

Ingredients

1 lb shrimp, peeled and deveined
1 small onion, diced
1 jalapeno, seeded and diced
2 medium tomatoes, diced
2 cups heavy cream
1/2 cup sour cream
2 garlic cloves, finely chopped
8 flour tortillas
5 ounces Monterrey Jack cheese, shredded
Salt and Pepper


Preheat oven to 350 degrees.

Heat some oil in a large cooking pan and saute the onion, jalapeno, and tomatoes with a pinch of salt.
 


Once the vegetables are soft, whisk in the heavy cream, sour cream, and garlic. Add shrimp and cook over medium high heat, until shrimp is cooked through. Season with salt and pepper to taste.

With a slotted spoon, scoop out some shrimp and vegetables (draining most of the sauce) into a tortilla. Roll up and place in 9X13 baking dish. Repeat with remaining tortillas. 



Pour sauce over enchiladas (I had some shrimp left over from filling enchiladas) and sprinkle cheese over the top. Bake for 15- 20 minutes. 


Saturday, December 12, 2015

Chalk Christmas Tree Activity

It's 80 degrees today in Louisiana. Even in the deep South, this is unseasonably warm for this time of year. We took advantage of it, however, and spent the day playing outside. One of our activities today was drawing with chalk; with a Christmas twist.

I drew a huge Christmas Tree outline and instructed the kids to decorate it. They spent a solid hour drawing the garland, ornaments, wrapped presents, and, of course, the star on top. And since the tree was so big, all five kiddos were able to decorate it at the same time.

So if you're looking for a way to entertain the kiddos outside in this totally weird, warm-weather spell, add this to the list!



     

Saturday, November 7, 2015

Easy Cheesy Chili Mac Tutorial


Louisiana is being weird right now. Even though we are almost halfway through November, it's still running about 70 degrees and higher outside. 

I'm beyond ready for cooler temperatures because my favorite things happen once it gets cold outside. For example: unlimited hot chocolate and tea breaks, crackling fire in the fireplace (even though the downdraft fills our house with smoke momentarily), AND not leaving my house for days on end. 

Another favorite thing is warm and cozy comfort foods, like soup, gumbo, and casseroles...and Chili...and Chili Mac. 

So in direct violation of my imaginary food/weather code, I made Chili Mac for dinner even though it was 80 degrees outside and it was glorious. I threw some stuff together and it was delish!

Easy Cheesy Chili Mac

Ingredients

1 lb ground beef, cooked and drained
1 can of chili
1 can of Ranch Style Beans
1 can of corn, drained
1 lb elbow macaroni, cooked and drained
1 lb Velvetta Cheese, cubed






Combine all the ingredients and heat through. That's it!

My kids were big fans of this and even requested the leftovers for lunch (and dinner) the next day. I was cool with that because, for some reason, when I don't have to cook dinner for the kids, I forgo the dinner thing completely, make hubby a sandwich, and I eat cereal.