Southwestern Enchiladas

Are you looking for something easy and exciting for your Mexican Night. Here is one of my newest recipe called Southwestern Enchiladas this was inspired by my students cooking class at school. So check it out my Hubby was truly happy with this recipe. I hope you enjoy it like we did!

Printable Recipe

Wilton Course1 Class 2

Here is my cake from tonights class. My hubby said I did good of course I feel as though I can do better. Love taking the class glad my sister is there and I am making new friends. Looking forward to next week cupcakes we all know that's something I can do well.
Let me go stop my diabetic husband from cutting another slice of cake he says it's really good it has a chocolate vanilla pudding filling.

Strawberry Lemonade Cupcakes

Some how after a long day I found the Inspiration to make these and prepare my Sunday dinner. My hubby is in for a treat stuffed porkchops black eyed peas yellow rice and corn bread. These lovely cupcakes for dessert sounds good to me.

My First Private Dinner

This past weekend "WE "did my first private dinner.
Special Thanks to Ashley of Divine Designs by Ashley for giving me the opportunity.
Divine Elegance is available for hire, do you need a Personal Chef for the Evening. Let us plan your romantic night.

 

First night of Wilton Class Cookies

Last night was my first class for the Wilton Decorating Class Course 1
I really enjoyed it in our lesson we learned a lot and practiced on cookies so funny where my mind was. My hubby thought they were cute and tried to eat them all but I had to stop him cause I'm all the sugar he needs.

Rosemary Chicken in Mushroom Cream Sauce Recipe

ROSEMARY CHICKEN  IN MUSHROOM CREAM SAUCE RECIPE    This recipe was a favorite from  last week's cooking class 2 - BONELESS SKINLESS CHICKEN BREAST, BUTTERFLIED       SALT AND PEPPER TO TASTE ½ CUP ALL PURPOSE FLOUR 1 LB MUSHROOMS, SLICED CRUSHED 2 CLOVES GARLIC 1 QT HALF AND HALF 2 THINLY SLICED SCALLIONS SALT AND PEPPER BUTTERFLIED CHICKEN BREAST AND LIGHTLY DREDGE IN FLOUR. PLACE A LARGE SKILLET ON MED HEAT AND ADD  3 TBSP BUTTER AND TBSP OLIVE OIL. ALLOW PAN TO COME TO TEMPERATURE AND LIGHTLY SAUTE THE CHICKEN. REMOVE CHICKEN FROM THE PAN ADD 3 TBSP BUTTER, MUSHROOMS AND GARLIC. SAUTE UNTIL MUSHROOMS HAVE BEEN PARTIALLY COOKED. LOWER HEAT AND ADD HALF AND HALF. COOK UNTIL SAUCE BEGINS TO THICKEN.  ADD CHICKEN TO STOCK, COVER AND COOK TILL CHICKEN IS DONE, BUT NOT OVERCOOKED. SERVE OVER COOKED YELLOW RICE WITH ALMOND SLIVERS, BABY GARDEN PEAS, AND SLICED SCALLIONS

BROWNS KITCHEN CENTER  2551 CAPITAL CIRCLE NE TALLAHASSEE, FL  32308 850.385.5665  www.brownskitchen.com

Go Fight Win Cheerleader Team Gifts

Grandma #1 Cheerleader

Country Club Panthers