Tuesday, October 25, 2011

Oven Barbecued Chicken & Oven Barbecued Chicken Enchiladas

 I don't know about you but I have always LOVED enchiladas! 
My mom used to make them with chicken and beef,
but chicken was always my favorite. 

 Recently I decided to try something new and boy am I glad I did ☺ 
 I was trying to save money at the store by not buying the chicken breast pack, priced at $9.00. I decided to buy the package with the WHOLE legs, it was $5.00 cheaper...5 DOLLARS!!!!! 

The only difference is that you have to actually skin the legs yourself and clean it up a little,  kinda icky if you ask me,
but my daughter had a great time watching me and that was well worth it!!!

SO, I got a recipe out of my Better Homes and Garden cookbook and made the
barbecue chicken...

Oven Barbecue Chicken

4 Whole Chicken legs, skinned
(you can use 4 chicken breast halves, thighs, or drumsticks if you'd like)
1/2 onion chopped, medium or large
1 clove Garlic, minced
1 tablespoon cooking oil
3/4 cup bottled chili sauce*
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon yellow mustard
1/4 crushed red pepper
*I use Valentina chili sauce,
if you don't have this in your fridge I HIGHLY recommend that you do, it is a GREAT marinade for chicken, slightly spicy so watch out with the little ones ☺

1. Skin chicken. Arrange chicken, bone sides up, in a 15x10x1-inch baking pan.
Bake at 375 degrees Fahrenheit for 25 minutes.

2. For the sauce. In a saucepan cook onion and garlic in hot oil until tender but not brown.
Stir in chili sauce, honey, soy sauce, mustard, and crushed red pepper: heat through.

3.Turn chicken bone sides down. Brush half of the sauce over the chicken. Bake for 20 or 30 minutes more or until chicken is cooked thoroughly.

At this point you could either serve your chicken with a nice side dish or two,
or you could do what I did...and turn it into.....

Oven Barbecued Chicken Enchiladas

First, Prepare chicken as directed above.
Let the chicken legs cool.

You will need : Monterey Jack Cheese,
refried beans, corn tortillas 
and remaining barbecue sauce from chicken recipe above.

Then, cut the drumsticks off the legs, we are not using these.
My kids LOVE them, so we serve them with the meal!!!

The rest of the chicken should be removed from the bones and placed into a bowl.
Cut the chicken up into small pieces using two knives in a scissor motion.
Preheat oven to 350.
Place chicken in skillet on low heat, 
Add a can of refried beans, or a bean of your choice
1/2 cup monterey jack cheese,
and a little less than 1/4 cup of the barbecue sauce saved from the chicken.
Heat until cheese is melted and all is combined well.
Divide the mixture into 10 even and spoon onto corn tortillas.
Roll them up as best you can, you will get a little messy ☺
Place them seam side down on a cookie sheet lined with foil.
Then once you have them all lined up,
 drizzle with remaining barbecue sauce and shred monterey jack cheese on top!!! 
Bake at 350 degress farenheit for 30 minutes
 or until cheese and edges are turning brown. 


On another note our Cereus Cactus bloomed!!
 It only blooms for one night per bloom ☺
It's so beautiful ♥

and our pink roses.....

Thursday, October 6, 2011

Bracelets by Jamie Leigh

Recently I was inspired to make some more bracelets!

  I love sitting down and picking through the beads..... 
all the beautiful shapes and sizes,  the colors and textures, some are iridescent, while others are see through.

I like to use dark and light beads to create a beautiful contrast,
so that each bead stands out on it's own!!

Here are my most recent bracelets, 
please let me know if you are interested in owning one of your very own ♥

Hematite Center
Jade, and Sodalite

I made two of the same here,
 for two beautiful little girls that are turning 6 tomorrow ♥
I hope they like it!!!

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