Post #107: Finally!

So for now, I am in the quiet. The kids are off to school, the tile guys have left for a LATE lunch, the baby is napping, and FINALLY I have some quiet time for myself. Did I mention the quiet? There is nothing like repair work, is there?

Okay, so here is my savory before the sweet.

From Easy Enchilada Casserole

Easy Enchilada Casserole

1. Slow cook 1.5 lbs of chicken breast (thawed)  in a slow cooker Crock-Pot).  I stew my chicken with one 15-oz can of Mild Diced Tomatoes with Green Chilies, Two 15-oz cans of regular Diced Tomatoes, and One 8 oz. can of Tomato Sauce, and generous sprinkles of cumin and garlic salt. After this, if the chicken is not covered completely, I add chicken broth (or water) until sauce level covers all of the chicken. 
2. Give mixture a stir. Then, slow cook on high for 4 hours or on low for 6-8 hours. Remove cooked chicken and shred. Then, return back to pot and mix back in sauce.You can also use regular grilled chicken and add tomato mixture sauce or a pre-roasted shredded chicken and add the tomato mixture sauce.  Hey, we all get in time pinches, BUT the slow cooked is the best!
3. After your chicken mixture is ready, just layer your corn tortillas, chicken mixture, and cheese like you would lasagna (chicken mixture, corn tortillas (or flour),  chicken mixture, cheese, repeat from corn tortillas step, etc...).
4. When you are on the last corn tortilla layer (which should be the topping), then spread a generous amount of enchilada sauce over the layer. I add fresh or dried oregano to give this dish a little ooomph. Cover with a foil tent.
   
5. Bake at 350F for 30-40 minutes, depending on oven. At the last five minutes, uncover the casserole, and top with extra cheese and allow it to melt during the remaining time.
6. Remove from oven. Let stand for at least five minutes, then serve with sour cream and cilantro as sides (optional).

Some playing around tips, add spicier diced chilies/tomato mix. Substitute chicken with cooked small shrimp, scallops, and crabmeat for as seafood dish.

Here is how I did it:



Okay, now for the Sweet! Here are two of the cakes I have done recently. My quest towards improving my cake decorating skills is still on!

The first is a Storm Trooper Cake I made for my awesome friend, Linda's, son Carlitos' 6th birthday  party:

From Recent March Cakes

The second is a cake I made for a 21st Birthday Vegas-Themed Party.  I was supplied the photo from the wife who downloaded it from Pink Cake Box. We down scaled it of course!  Here was my version:

From Recent March Cakes

Okay, the guys are back to make some noise, so that means, the lil'  one will be awake soon, too. Have a great Monday!