I found this recipe in my cook book the other night. It’s been in there for years, but I don’t remember ever having made it. I was feeling in an extra garlicy mood , so I tried it out. It was really easy to make, and was really good. I bought a jar of the already minced garlic for this, since having to peel and chop a half cup of garlic by hand would not have been a fun job. So thank God for that. It turned out pretty salty. I probably shouldn’t have added any salt at all. But it was good none the less. Yum garlic.
- 1/2 cup minced garlic
- 2 tbsp butter
- 6 cups water
- 1 tbsp chicken bouillon granules
- 1/4 cup chopped fresh tomato
- 3 eggs, beaten
- salt and pepper to taste
Melt butter in a large pot over medium heat. Add garlic and cook until browned. Pour in water and bring to a boil. Stir in bouillon and reduce heat, simmer for 20 minutes. Stir in tomatoes and whisk in eggs. Season with salt and pepper. (I threw on some chopped green onions I had laying around.)
Many of you that have ever come to our house , you’ve seen for yourselves just how horrible the front “flower bed,” or better known as the crabgrass and weed bed, has been. It was bad. When we moved it there was a giant evergreen bush in it that was half dead and full of nasty bagworm things. Gross. So we had that torn out a few years back. I attempted several times to grow plants in the flower bed. But I kill most every plant I touch. So that didn’t work out. In between planting attempts, it has just overgrown with weeds and grass. Ugly, gross mess. So Kaden and I finally fixed it this week . He helped me hoe it and get all the crap out. It was hard work. Such a good helper.
After we got everything out, we went to Lowe’s and got that garden fabric stuff that you put down to keep weeds and stuff from coming up, and rocks. Lots and lots of rocks. We ended up going back about 10 times for more rocks. I severely underestimated just how many bags of rocks I would need. -_- Oh well. I now have some pretty nice arm muscles. I ordered a solar birdbath fountain thing and put that out there with a couple ceramic pots I got off craigslist for pretty cheap. I got a few flowers and planted them in the pots. Hopefully they last a while before I kill them. We got all the rocks spread out, and voila, rock bed! It’s still not as glamorous as I’d like, but since I lack plant skills, it’ll have to do.
Lately I’ve been itching to redo some old furniture, like really bad. But I didn’t have any old furniture to redo. So I found this old end table on Craigslist for 20 bucks. A pretty good deal, I think. I realized after I got it, that it smelled really bad like old cigarette or pipe smoke. Blah. But thank goodness all the work I did to it got rid of the stink. Kaden helped me sand it, then I took it all apart and painted it with black satin spray paint and a coat of clear sealer. The handles a spray painted as well, and then with a sponge brush lightly brushed on a thin top coat of a tan, off white-ish color I had leftover from on the the rooms I’ve painted. I think it looks pretty stinkin’ cute.
I made these again for the second time a while back, and like the first time, they were super. They are also really pretty simple to make, so that’s a plus. Everyone loved them, even Kaden, who normally wont even look at an enchilada. I topped mine with a packet of Taco Bell hot sauce. I am a taco bell sauce hoarder. I love that stuff.
- 8 burrito size flour tortillas
- 2 cups shredded Monterrey Jack cheese, divided
- 2 cups cooked chicken, shredded
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cups sour cream
- 1 (4oz) can diced green chiles
Preheat oven to 425 degrees. Mix chicken with 1 cup of the shredded cheese. Distribute the chicken and cheese mixture evenly among the tortillas. Roll them up and place seem side down in a greased 9×13 baking dish. Melt butter in a large saucepan. Wisk in flour and cook, stirring for about 1 minute. Add chicken broth whisking until smooth. Continue cooking over medium heat until sauce becomes thick and bubbly. Stir in sour cream and green chiles. Pour the sauce evenly over the enchiladas. Spring remaining shredded cheese on top. Bake for 20-25 minutes, until golden brown and bubbly.