I'm back! And hopefully I'll be posting more frequently, but I can't make any promises as wedding plans are officially in full swing. Between showers, girls-beach weekend and DIY weekends the next few months are packed full (oh, and that whole work thing too). Now to St. Patrick's Day…
Since the start of America Idol, a group of friends, Timothy and I have started a supper club. We all get together on Wednesday and Thursday to eat and watch American Idol. We rotate between four houses, which is awesome because each person only has to cook once every two weeks for the club. Well one of my nights fell on St. Patrick's Day Thursday and I decided to get festive with my cooking.
I decided to make Green Enchiladas and a Green Velvet Cake. The enchiladas were a hit, but I felt the cake was a bust! My friends were too nice and each ate a slice saying they did enjoy it, but I'm telling you something wasn't quite right. I'm wondering if it is possible that green food coloring vs. the traditional red food coloring made a real difference. It's not that it was horrible, but something wasn't 100% tasty. Who knows! It was a pretty cake though, and I've included pictures below.
Enchiladas first, start with a dry mix and a wet mix, then add half of the wet to the dry.
Dry Mix = shredded chicken, refried beans and shredded cheese.
Wet Mix = Enchiladas Sauce, 1 can tomato soup, 1 can cream of mushroom soup, 1 can of Rotel
Remember to combine half of the wet into the dry, spoon the mixture onto tortilla. (I used spinach tortillas as a St. Patrick's Day treat).
Before baking, pour the remaining wet mixture over the top of enchiladas.
Bake at 350 for 20 mins.
Bake at 350 for 20 mins.
I forgot to take pictures of the final product, but this recipe makes a huge batch and are oh so yummy!
Now to the cake, I didn't save the recipe word-for-word because I doubt I'll make it again, but here are the photo highlights...
It was very pretty, but according to me, that was about all - just pretty.
Kelly Anne
