Weddings and Births

There are two events in people's lives that you have to be there to celebrate, their wedding and having a baby.  People will remember for the rest of their lives who was there at those times.  I know that I do.   I think this is the case for more than just the first baby too, doing something special for the second or third on down is important. 

The Mom's and kids. 

So, a couple of weeks ago, I threw a baby shower for my friend who was expecting her second.  She wanted the husbands and kids to be able to come too and so we made a party of it.  As a mom of two, there are so many kid centered events that I attend that I wanted to make this one a little more grown up.  I did candles (yes, even with all those little ones, and they did great!), I did a more grown up menu of enchilada's and mexican food.  Who would have thought?  Me, the absolutely reluctant hostess, putting together a party with decorations and even a favor (thank you Christy for inspiring caramel apples for everyone to take home).  If you had said this to me years ago, I never would have guessed. 

We held it out on our beautiful deck.  Officially my favorite part of the house!

Amy, standing up!

The whole crew

I was pleased with how it all turned out and I think everyone had a good time.  So happy to celebrate little Lucas! 

I thought I'd share some recipe's because I am always on the hunt for new great recipes and these two are ones that I cook all the time. 

Black Bean Spread (from Cooking Light)
I make this one all the time.  It's quick to whip up and so delicious.  Even the kids like it!  When I make it just for us, I usually half the recipe and just do one can of beans.

Ingredients

3 garlic cloves, peeled 

1/2 cup chopped fresh cilantro 

2 tablespoons fresh lime juice 

1 1/2 tablespoons extravirgin olive oil 

1/2 teaspoon salt 

1 (15-ounce) can black beans, rinsed and drained 

1 (15-ounce) can black beans, undrained 

Cilantro sprig (optional) 

With food processor running, drop garlic through food chute; process until minced. Add fresh cilantro and next 5 ingredients (through undrained beans), and process until smooth. Garnish with cilantro sprig, if desired.

Beatrice Johnson's Chicken Enchiladas (a Grantsville recipe)
Never half this recipe.  Ok, just kidding, it's so delicious you will really want them all and it will make a ton.  I often freeze a pan when I make this.  They taste just as good coming out of the freezer. 

Combine and set aside
1 pint sour cream
1 7 3/4 oz. can green chili, Ortega
3 cups chicken breasts, cubed and cooked
2 10 3/4 oz cans of condensed cream of chicken soup

Cook in a pan until soft/tender
1 cup water
1 onion chopped
1 cup celery
2 cups carrot (really!  Vegetables in the recipe!)

2 1/2 cups grated cheese
1 package tortillas

Prepare vegetables to cook and place in water to cook for 45 minutes.  When thoroughly cooked, mash or pulverize.  Boil chicken (I usually use canned chicken or a cooked rotisserie chicken from Costco).  Assemble the sour cream, chilis and cream of chicken soup, add the chicken, the cooked vegetables and the cheese and mix.  Scoop ingredients to a tortilla and roll.  Place in pan.  Bake at 350 degrees for 30 minutes covered.