Motivational Monday … less stress

Remember, most of your stress comes from the way you respond, not the way life is. Adjust your attitude, and that extra stress is gone.

You cannot direct the wind, but you can adjust the sails!

Motivational Monday … Be YOU

And while you may not be everyone’s cup of tea, you don’t have to be. Tea has never apologized for not being coffee. … Kirsten Corley

heading to Ireland to drink lots of tea, so I thought this was apropos!

You cannot direct the wind, but you can adjust the sails!

Foodie Friday … No Recipe Pasta Puttanesca

I got these gorgeous tomatoes from my friend, the Harts, and I really felt like having pasta. I always have capers and kalamata olives in my pantry, so why not throw together a Pasta Puttanesca. I learned about “no recipe recipes” from the NY Times, so this is my version of an impromptu Pasta Puttanesca.

You’ll need olive oil, garlic, anchovy paste, capers, kalamata olives, diced fresh tomatoes (or a can of petite diced tomatoes works fine too), salt, pepper, your preferred pasta shape and shredded parmesano reggiano. I also had a little flat parsley that I used for garnish at the end. I, weirdly, didn’t have any pasta, so I walked over to the nearby market only to find out they now close at 7!! Thankfully my sister lives right down the street and saved the day with a box of fusilli (perfect for catching all that sauce!)

Heat the olive oil, throw in a few cubes (I use the frozen TJ ones) or a clove or two of garlic and a small squirt (maybe a tsp) of the anchovy paste. Saute that for a minute or two, throw in the tomatoes and let them get a little soft…maybe 2 or 3 minutes. Add the kalamata olives (I halve some of them), some capers and a little salt & pepper. Bring it to a simmer, reduce the heat and partially cover it (I just put the cover on eskew) and let it simmer for about 25 minutes.

While it’s simmering, make your pasta according to the pkg directions. When the sauce has been simmering for about 25, minutes and it looks pretty done and thickened, add the cooked pasta and stir completely to coat every inch of it!

Voila! Add some parmesano reggiano (or just plain parmesan is fine too) and you’ve got a delicious, flavorful meal.

Buon Appetito!

You cannot direct the wind, but you can adjust the sails!

Motivational Monday … future

“If memories are all we have in the end, what happens when we become consumed with some at the expense of others? How do we turn to gaze fully at the future if we cannot recognize the difference between accumulated (past) debris and progress?” … Maaza Mengiste for the NY Times Style Magazine

You cannot direct the wind, but you can adjust the sails!

Early Foodie Friday (Cinco-de-Mayo) …. Chicken Enchiladas

I got this recipe while watching Magnolia Table and decided to make it, with a few of my own tweaks, for my friends who were coming down to play mahjongg last night …. perfect pre Cinco-de-Mayo meal. I love entertaining and, since my old neighbors make the trek down here to play mahj, I always make dinner for them. I think one of the things I missed most during the pandemic was entertaining and cooking for a group of friends. Here you go ….

Sour Cream Chicken Enchiladas

  • Cooking spray
  • 2 (10 oz) cans mild green enchilada sauce
  • 1 (10 oz) can condensed cream of chicken soup
  • 1 (8oz) container sour cream
  • All the shredded meat from a store bought rotisserie chicken (about 4 cups)
  • 1 (4oz) can diced green chiles
  • 1 (14oz) bag of grated cheddar or Mexican blend cheese. I used both. (Joanna uses mozzarella)
  • 10 (8 inch) soft whole wheat flour tortillas
  • 1 tomato, chopped
  • ½ cup chopped fresh cilantro
  • cotija cheese crumbles (optional…not in Joanna’s recipe)

Preheat oven to 350 and coat a 9×13 deep baking dish with cooking spray.

Whisk together the enchilada sauce, soup and sour cream. spread 1/2 cup in the baking dish. I just spread some on the bottom of the dish … no measuring!

Combine the chicken and chiles (including the liquid)

Sprinkle about 2 heaping TBS cheese on a tortilla, add about 1/3 cup of the chicken/chile mixture. Tightly roll it up and put seam side down in the baking dish. Continue with the rest of the tortillas, really nesting them against each other.

Pour the reserved enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle with remaining cheddar or Mexican cheese on top. Bake until cheese is melted about 15 minutes, or pop it under the broiler to get it a little browner.

I put it under the broiler a bit more before serving to get the cheese brown and bubbly!

I put the tomato, cilantro, lime and cotija in separate bowls on the side so people can add to their dish if they like it. Not everyone does.

Everybody loved it! …not the best food styling pic!

I served it with chips and homemade salsa, a boxed Mexican rice (super easy) and a Mexican Caesar salad … just romaine, pepitas, cotija and store bought El Torito cilantro pepita caesar dressing.

Happy Cinco-de-Mayo!!

You cannot direct the wind, but you can adjust the sails!