Randomness

Sometimes you've got lots you want to talk about but there's not really any connecting thread.  That's kinda what today's been like.  Enjoy the rambling journey thru my thoughts.  :)

- Dinner was AWESOME!  Beef enchiladas are a definite favorite ours.  I found the recipe in a Southwestern cookbook.  Here's a PDF of it.

Koenig Touches:  Add 1 can of corn, drained & 1 can of black beans, drained.   I use both red & green peppers.  Use ground beef rather than strips.  Tonight I added some Ancho Chili & Chipotle Chili powder to it - yum!  Use can of diced tomatoes - faster and easier.  :)  Put some cheese inside the enchilada before the filling.  Be generous with the cheese on top.  Tonight in addition to the cheddar there was Cotija cheese - we'll be using that a lot more I can tell you!

- How cool that Danielle gave me a shout out on her blog today?!  And used one of the Spellbinder die cut witch boots I airbrushed at a recent demo.  Gotta love the super cute card she made, the cute die cut and airbrushing. 

- I managed (finally!!) to get some things listed on Craig's List.  This has been on my to do list for way, way to long.  If you, or someone you know, is interested I listed some Copic markers & Accucut dies.

- And speaking of to do lists, I updated my Etsy shop with a number of notepads and cards.  All perfect for gift giving.  And I'm happy to combine shipping.  ;)

- Happy to have a feeling of accomplishment because I got a lot of stuff done today.  Including not only giving Davis her medicine but her shot too.  I don't know why this has become a challenge for me.  For the first 6 months I was like clockwork.  Gotta get back into the groove or we'll never be able to tell if it's helping.

- And if only my desk were clear I might feel like playing.  Feel like it or not, I've got the first Papertrey Playhouse challenge to do as well as create a card for one of the group members. 

- The new ipad is lots of fun.  I've already read one book on it and can totally see this getting expensive!  But how cool to be able to read anywhere, anytime, nearly anything??!!!

Success at Last!

Have you ever eaten something in a restaurant and wished you could make it at home any time you wanted?  After a trip to Buca de Beppo earlier in the year Mel & I have been trying to figure out how to make Spicy Chicken Penne.  The best Bucca server in the world, Hannah, said we'd like it.  She knows us too well.  :)  With a change of pasta and hold the peas, a new favorite was born.  We've had a semi-successful attempt at re-creating it but hadn't been able to get it just right.  Enter Mel & his peeps (aka. Google).   After some consultations Mel found it, in of all places, on a Nashville, TN tv station's website.  Thanks to me, you won't have to search so long or so hard for it.  :) 

BUCA SPICY CHICKEN RIGATONI

1/4 c oil  

1/2 T crushed red pepper

1/8 t salt                                                   

1/8 t ground black pepper

1 T chopped garlic

6 oz chicken, sliced

3/4 c. Marinara sauce

1/2 c Alfredo sauce

2 t butter

1/4 c peas

1 lb Mezzi Rigatoni pasta, cooked according to package directions

Additional 1/2 t crushed red pepper (for garnish)

In a sauté pan, heat oil over medium heat.  Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.

Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°.  Turn off flame, add butter and peas and incorporate into sauce.

Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

HELPFUL HINT:Add Marinara to the pan before Alfredo Sauce. This will help keep the Alfredo Sauce from breaking down.

Koenig Touches: switch from rigatoni to penne pasta, ditch the peas, add fresh grated Parmesan or Mozzarella cheese on top, use more garlic than recipe calls for (we're all family right??!), marinate chicken with garlic & grill, use a 26 oz jar of Marinara & a 15 oz jar of Alfredo & increase all other ingredients accordingly 

 Bon appétit!