Pottery Barn, Oh Pottery Barn

Dear PB,

Please tell me why I can't afford your living room furniture and decorating accessories?  My home/living space has some pottery and (some may think) similar looking to the inside of a barn, but it's definitely not popping out of any luxury home catalog.

After weeks of becoming obsessively bored with my living room and the want for new decorating ideas, I find myself browsing the websites like PB, Crate & Barrel, West Elm and Hardware Restoration, just to name a few.  And after browsing, I come to the realization I may never afford these items... Are they kid-friendly? and will these beautiful pieces cooperate with a 70 lb. boxer?

Down and out for no apparent reason, I felt the need for some retail therapy.  During my lunch break today, I found a great steal at TJ's  - a vintage, over-sized glass wine bottle for only $5.50!  So, I'm thinking its a start?  It's not the Buchanan Sleeper Sofa for $1300 that I feel could be a necessity to any living room, but it's a definite start!

Enchilada Review

It's amazing what ingredients I couldn't find when I got home... so I had to omit the red onion and flour.

Nevertheless, I was super excited to try an alternative to boiling the chicken (before shredding). I added a final picture just to prove my hard work, and I have to say the picture didn't come close to showing the extraordinary flavor the chicken had to offer - the enchiladas, topped with a dollop of sour cream, were muy bueno!

52 and Sunny

Only one more hour until I am sitting in traffic, finding my way home... 

I have nothing on the menu for tonight's dinner and I'm hoping something comes to me quick. 

I know we have frozen chicken, pork loin and possibly, steak, potatoes and pasta.  (Oh how I can't wait for summer and fresh produce!)

I'm serving a man, myself, and a three year old who eats like a man.

What about?  

Chicken Enchiladas

Recipe courtesy Tyler Florence

Prep Time: 1 hr 0 min

Cook Time: 15 min

Serves: 16 enchiladas, 8 servings

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

For my family of 3 - I will be cutting this recipe in half.  YUM!