FOOD

What does a 20 week pregnant lady do on her ice day?

Well, she cooks of course!

(And YES! I'm 20 weeks! Half way there! Can you believe it? I will post pictures later this week...)

My house smells fantastic right now because of this:



HOMEMADE BREAD! Be still my heart. I got a bread machine for Christmas and this was my first time to use it. My first batch was a major disaster, let's not even talk about it, so I dumped it all and started again. The results were...well....



spectacular!! Yum. I just can't even think about it without salivating. I had to restrain myself from eating the entire loaf. It is so good. And you are more than welcome to come over and have a slice.



I will slather butter all over it for you. Or jam. Or both. We had both. :)



Look at Husby spreading that butter! More, babe...more!

Why is bread so good? I just can't figure it out.

The little recipe book it came with has dozens of fabulous recipes. I can't wait to get wild and crazy and make something other than plain white. But oh, the white...it's just classic.

The first evening of the ice storm, I made Jalapeno Chicken Enchiladas. It is a favorite in our household and the recipe came from one of my friends, Cari. She combined several recipes and adapted it until it was just right, and I must say, they're perfect.





Husby was craving my Mexican Cornbread, so I made that to go along with it. Kind of a hodge podge fiesta, but it hit the spot and warmed us through and through. Just what you need in the middle of an ice storm.

Do you want the recipe? Sure you do. Let's all thank Cari for these enchiladas!

I have to warn you. For some of the items, there are not exact measurements. It's one of those dishes that you just prepare to your taste. Ya know? But I wrote in what I did for mine

Jalepeno Chicken Enchiladas

2 cans cream of chicken

2 cups sour cream

2 jalepenos, finely chopped (With seeds left in according to your preference - I like it hot, so I keep most in)

1/2 teaspoon onion salt

1/2 teaspoon black pepper (I used more than this, because I am a pepper addict)

Cooked chicken (I cut 2 large breasts into bite sized pieces and cooked in a skillet with salt, pepper and garlic powder to season)

Monterey Jack Cheese (I bought a large 1 lb block and used about 3/4 of it)

Flour tortillas (my pan made about 12)

In a large bowl combine soup, sour cream ,jalepenos, onion salt and pepper. Spread some on the bottom of a 9x13 pan

Fill each tortilla with soup mixture, chicken, cheese and then roll them up until the pan was filled. Spoon the remaining soup mix over the tortillas and cover with more cheese.

Bake at 350 degrees for 40-45 minutes.

Yum. They are really good reheated, too. Husby and I are out of school (him) and work (me) for another day! We celebrated with some yummy stew.

Aaaaand, another slice of bread.