New Name and a Long Story Short

Once upon a time I was given a beautiful book to write in. It was bounded with metal and perfect for recipes. Then I found blogspot and started experimenting. I called my collection "Pregnant" and stopped using the book all together. Then I had this beautiful baby.


And coudn't quite call myself pregnant anymore.
Find more beautiful photos by Ewa Chang at Mamique Phtography HERE.

Stuffed Miniature Potatoes

Can't say enough about these adorable little buggers. Creamy on the inside and crispy on the outside. Bite sized and incredibly delicious. Serve with steak as a side dish or can also be an easy to prepare appetizer. Maybe try a bacon version next time.




Boil Yukon Gold potatoes. However many you like. Boil until fork tender. Cut in half. Scoop out one side to stuff. Collect insides in a bowl with cut off tops. Add a tablespoon or so of cream cheese and fresh garlic (butter is optional but recommended). Mash. Mix in green onion and cheddar, salt and pepper to taste. Fill potatoes. Top with more cheese. Bake at 350 for 20-30 minutes or until desired crispiness.

Photos:Shawn Campbell

Sweet and Spicy Slow Cooker Chicken!!

Just 4 ingredients! In a slow cooker! Of course you could get all fancy on this dish and add a bunch of fancy beans and such, but that would take all the four ingredient fun out of it. Sometimes dinner tastes better when you know how simple it is to make.



3 chicken breasts
1 can of diced tomatoes(Drained)
1 third cup brown sugar
1 T. crushed red pepper flakes

Cook in crock pot until chicken is easily shred. Serve in tortilla with any taco topping you like.

Source: My Kitchen cafe

Honey Lime Enchiladas

Cooking is a little different with a newborn running around. Some things burn and others are under cooked. Then these cute and easy enchiladas came along. Super quick with a really neat balance of sweet and spicy. I used one of those BBQ chickens you buy at the grocery store and shredded it and soaked it in the marinade. This is a twisted version of My Kitchen Cafe's recipe here. I added veggies and beans and a few extra spices. De-lish.

4 Large Tortillas
1/2 cup Sour cream
1/2 cup Salsa Verde

1 Cup Montery Jack

2 Cups shredded chicken

MARINADE:
6 T. Honey
Juice of 2 limes
1 t. Dry corriander
1 t. cumin
2 T. Chilli powder
2 Chopped garlic cloves (Or Mel uses garlic powder)

1 Sliced green pepper
1/2 Sliced onion
1 Can white beans
1 t. Salt
1 t. pepper

Marinate chicken in above ingredients(Or dont and just coat it). Saute peppers, onions in oil with salt and pepper. Add beans. Wrap inside tortillas. Lay in casserole dish. Mix Salsa Verde with Sour Cream(Use more sour cream if your wimpy with spice) Pour on top. Layer with Cheese. Bake for 1/2 an hour at 350. Makes 4-6 servings.

Photos:Shawn Campbell