We had a great weekend. The only thing that would have made it better is if Cally would have been home. Billy has been coming home on the weekends to help at the Knoll Top Tree Farm. Billy has worked at the tree farm since he turned 16. A few years back Matt started working at the tree farm with Billy. They work at the tree farm from 9 am until dark. So after a long day at the tree farm on Saturday Billy and Matt both came back to the house for dinner. It has been unseasonable warm around here so we were able to grill out hamburgers on Saturday.
Here are some pictures of Billy and Matt working at the tree farm. The customer cuts their tree and pulls it up to the barn. In the picture above our cousin Greg is pulling his tree up to the barn, Once at the barn the guys will put the tree on the shaker. It vibrates and shakes the tree so all the loose needles fall off then they put it through the baler which will put a netting around the tree. Lastly the guys help the customers put the trees in or on the vehicles.
We took our littlest beagle with us Saturday. He was excited to see Billy.
I saw a recipe on a blog awhile back for Creamy Chicken Enchiladas but when I went back to find it I can not. So this recipe is what I came up with. It was really good. I like that it was baked in whipping cream. The whipping cream kept them really moist. The Cilantro Lime Rice tasted just like the rice I have had at Chipotle. Also on the plate is refried beans with Taco Bell taco sauce and cheese on top. They taste just like Taco Bells pintos and cheese.
Creamy Chicken Enchiladas
2 C cooked and shredded chicken
1 8oz cream cheese
1 10oz can rotel tomatoes
1/2 C chopped onions
1/2 t garlic powder
oil, for sauteing onions and rotel tomatoes
1 C whipping Cream
8 oz Monterrey Jack cheese ( I used 4 cheese Mexican)
Saute onions and rotel tomatoes in oil until onions are tender. Add garlic powder and stir well. Add the cream cheese and stir until melted. Lastly add the chicken and mix all together.
Place 1/6 of the mixture on each tortilla and roll up to close. Place each tortilla in a greased 9x13 pan. Pour 1 C whipping cream over enchiladas and cover with foil. Bake in a 350 degree over for 20 minutes. Remove from oven and take off the foil. Sprinkle the cheese over top of the enchiladas and place them back in the oven until the cheese is melted
Cilantro Lime Rice
2 t fresh cilantro, chopped fine
1/2 salt (sea salt)
1 C long grain white rice
2 C water
Saute the rice in oil until almost translucent. Add water and bring to a boil. As soon as the water begins to boil, turn the heat down low. Simmer, covered for 15-20 min or until all water is absorbed. Turn off heat. Don't peek. Leave it covered for 30 minutes. This is what makes it fluffy. Remove lid, let some of the steam out. It may be helpful to transfer rice into a mixing bowl for the next step. Mix salt and lime juice together until salt is dissolved. Pout it over rice, fluff with a fork. Sprinkle in cilantro and toss will to evenly coat with cilantro and lime mixture.