July 2010 Weddings
saisongbird
member
RIP Dr. Irving Fishman - 10/1/19-7/25/10 - thank you for holding on for me.
You made my wedding day complete.
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Tasty Tuesday?
I haven't participated in one of these, but I'm making a dinner tonight that I haven't made in awhile!
Onion soup Pot Roast
Brisket (we get the smallest we can find, which is about 2 lbs)
2 cups of water
2 packages of Lipton onion soup mix.
Pre-heat oven to 350. Line a deep oven tray in tin foil. Trim the fat from the brisket and place in foil. Cover with the 2 packages of soup mix and add water. Seal the pot roast in the oven tray with tin foil - this must be air-tight in order to make the gravy!
Bake at 350 for 3.5 hours. Serve with rice and veggies. For 2 people, this makes anywhere from 2-4 nights of dinner, depending on who is is eating it!
RIP Dr. Irving Fishman - 10/1/19-7/25/10 - thank you for holding on for me.
You made my wedding day complete.
Re: Tasty Tuesday?
hmm... sounds like something my DH would love!
Crock pot chicken enchiladas!
I combined a few recipes last week, and after an unfortunate incident (plugged in the food processor and not the crockpot), I tried this again and it was amazing!
Crock pot part
1-1.5 lb frozen chicken breasts (mine were from Trader Joe's)
1 can cream of chicken soup (I used fat free campbells)
1 packet taco/enchilada seasoning mix
1/2 cup enchilada sauce
a little extra cumin & chilli pepper, to taste
I mixed the soup, seasonings and sauce together in the crock pot then added the chicken. I cooked it on high for four hours (I didn't start this until 1pm on Sunday).
The chicken literally fell apart when I touched it.
I used salsa, chopped tomatoes, onions, cheese, sour cream as toppings.
Heated the tortillas slightly, combined them, and served.
Got this recipe in an email from MIL today-
Made this for dinner last night...the kids LOVED it. It cooks in one pot and is very tasty! Enjoy!One Pot BLT Pasta 1# bacon 4 cups chicken broth 2 (14 oz) cans petite diced tomatoes, undrained 1 large onion, chopped 3 cloves garlic, minced 1# uncooked linguine ? tsp salt ? cup fresh parsley, loosely packed, then chopped 4 oz. cream cheese ? cup Parmesan cheese, grated 1 pint halved grape tomatoes Cut the bacon cross-wise into 1 ?? pieces. Cook in a large pot until crisp. Remove and set aside. Drain all but 1 Tablespoon of bacon drippings and add onion. Saut? until tender. Add garlic and cook for 20 seconds. Add broth and diced tomatoes, simmer for 5 minutes. Add uncooked linguine and salt. Simmer covered for 10 minutes or until pasta is almost cooked but still firm, stirring occasionally. Remove pot from heat and add cubed cream cheese, grape tomatoes, parmesan and parsley. Cover and let stand for 5 minutes or until pasta is tender and sauce is thickened. Serve with reserved crispy bacon pieces.
Tonight China Dynasty is making me dinner. I had a pretty crummy afternoon at school.
But yesterday I made some yummy oven-baked enchiladas.
1lb of ground turkey
1package frozen spinach
1 medium onion
1 15oz can of plain tomato sauce
fajita size tortillas
2 cups mexican style cheese/taco cheese/monterey jack. Whatever the store has on sale.
Cumin
Garlic powder
Onion salt
Chili powder
Salt and pepper
Any leftover salsa or picante sauce
Chop onions and saute in a little olive oil on medium heat for 1 minute, then add ground turkey, and brown. When turkey is done, add de-frosted spinach (make sure to drain excess water from the spinach first), salt, pepper, and cumin to taste. Stir in just a little bit of the leftover salsa/picante sauce (~1/4 cup) and set aside.
Add tomato sauce and 2 or 3 tablespoons of leftover salsa to a sauce pan. Season to taste with garlic powder, onion salt, chili powder, and cumin. (I start with about a half a teaspoon of each and go from there). Stir and heat through.
Fill tortillas with meat mixture and roll up. Place in a 9x13 baking dish with a little bit of the sauce on the bottom. After dish is full, cover with tomato sauce mixture, then cover that with cheese. Bake at 350 for 20-25 minutes, until cheese is golden brown and bubbly.
Enjoy! This is a cheap and relatively healthy dish I made from pantry staples. It's not too intensely Mexican, although you can certainly add more spices to make it so if you'd like. Plus it makes tons of leftovers.
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