Here comes the Bride... and a baby?

So it has been a while since I shared my last recipe, but a lot has been going on.  A quick recap:

1. My best friend is getting married this Saturday (yay!), so a bachelorette party was underway May 20-22.

2. I am pregnant!  That's right, baby Pank is on the way and due to make his/her first appearance December 25!  Think of all the Christmas cookies I will be craving...

So I guess that's about all, but those are 2 very big things!  So far I have been feeling great, just needing a little more sleep.  I am 11 weeks this weeks, so almost in the clear for the nausea, etc.  Therefore, I have still been cooking, just an assorted array of items that don't make a lot of since to share on here.  However, more related to #1 on my list of recent endeavors, I did put together quite a spread for the bachelorette attendees who traveled all the way from my old Kentucky home to celebrate in Indianapolis for the weekend.  With the help of my lovely co-matron-of-honor, Miss Emily B., we had a little fiesta (you might call it) to welcome the guests when they arrived late in the evening on Friday.  Along with sangria, skinny girl margaritas & mojitos, we served taco dip, chips and salsa, fruit and, a favorite recipe of mine, weeknight enchiladas.  This recipe was given to me by the next bride-to-be in my life, Kate K.  So while I did not partake in any of the spirits, I certainly enjoyed the food.  Hope you enjoy the recipe!

Weeknight Enchiladas


3 cups chopped/shredded cooked chicken (I used my crock pot so it was super easy to shred, but a store-bought rotisserie would work just as well)
8 ounces shredded Monterey jack cheese
1/2 cup of sour cream
1 (4 1/2 oz can) of chopped green chiles
1/3 cup of chopped fresh cilantro
1/2 teaspoon cumin
8 small flour tortillas
1 (10 oz can) enchilada sauce

Preheat your oven to 350 degrees.  Mix the first 6 ingredients together and spoon the mixture evenly into the tortillas.  Lightly grease a 9x13 inch baking dish.  Roll up your enchiladas and place them seam side down into your baking dish.  Pour the enchilada sauce over them and pop them in the oven for 35 to 40 minutes.  Serve up with you favorite Mexican sides and enjoy!

COMING SOON! I just dropped some hard earned cash on some fabulous new cookware and a new cookbook today, so I will be back on the blogging bandwagon full time very soon.  This baby is loving home-cooked food!

Talk Derby to Me

So this weekend Louisville, KY will be home to the world renowned Kentucky Derby.  Unfortunately, I will not be in attendance this year, but many of you may.  Even if you aren't attending, perhaps you are celebrating at a Derby party.  Either way, I wanted to share a few of my favorite accessories for the most exciting 2 minutes in sports.

1. A must have from Louisville Stoneware for your Derby Pie (although that phrase is copyrighted so the dish refers to it as a Kentucky pie).  Love it!

2. A tabletop for the whole horse racing season from Pomegranate Inc.  P.S. I scored this table cloth on sale at Von Maur a couple of weeks ago... get 'em while they're hot!

3. Finally, what would the big day be without a special mint julep.  If you can't get your collector's glass from Churchill, pick up one of these classic pewter julep cups from the Maker's Mark shop.  Be sure to fill it with it's namesake as well:)

That should get you started!  And don't forget, Derby isn't the only thing coming up this weekend... get ready to show some love for the mom's on Sunday!  More to come as I prepare for a special visit from my mom and mother-in-law this weekend!