I am celebrating early today--I just realized this is my 350th post AND I checked today and I have had 500 unique visitors to date. And I didn't even start analytics until almost a year into my blog PLUS I lost it TWICE for two weeks.
I am MOST proud, however, that 33% of you are "regulars" to BGR (200+ visits) and another 33% of you are semi-regulars (50+ visits). The rest of you, for the most part, are horny garden porn seekers, but you are welcome, even still. (If you are relatively new to BGR, go HERE for the garden porn seekers backgrounder--it's quite the hilarious story!)
So, THANK YOU to all my peeps out there--I really do appreciate you coming here and being a part of BGR. I never, ever thought when I started BGR it would be anything more than an online journal to share with a few friends and family members. Now, I have met and made friends through this blog, and had new experiences that I otherwise would not have had. YOU COMPLETE ME. OK, enough of the touchy-feely shizz. Onto the cooking.
Last night, I made some crackalicious enchiladas based on a "recipe" from Jen on the Edge's hubs, Petes. So, a shout out and props to the Petes for bringing the yumminess. Here's how it went down.
First, I mixed together 16 oz. cottage cheese, 8 oz. shredded colby-jack and the remaining roasted chicken, diced, from earlier in the week. I thought about mixing in some extra chilis and spices, but decided that my gallbladder would surely revolt in the worst way.
Next, I took my Great Value corn tortillas (fresh AND cheap!)....
I put about a half-inch of oil in the bottom of my Dutch Oven and, per Petes, let them cook individually, about 5-10 seconds each side.
Then, I spread green enchilada sauce in the bottom of a casserole, about half a large can.
I prefer green sauce to red and this brand was really good...I gots it at Walmart.
After the shells were cooked (see, they are just a tiiiiny bit golden around the edges), I put a heaping tablespoonish full of the meat and cheese mixture in the middle and rolled up.
Place in casserole and cover with remaining sauce and cheese. Cook 20-30 minutes at 350 degrees until hot and bubbly.
Mmm....goldeny goodness. I actually made TWO casseroles full, or 16 enchiladas from the amount I had. So we had plenty for dinner and a shayt load of leftovers.
Here they are plated (I served with small red beans). They were even BETTER today reheated. Though my bitch of a gallbladder is not very happy, I think it was worth it. YUM.
In other news, Savannah thanks everyone for the birthday wishes and wants you to know that we treated her to a ground beef dinner and lengthy bedtime belly rub. As far as tonight, we are pretty much staying in with a few friends, noshing and playing games. I am not a big New Year's person--just not a fan of forced frivolity. Unfortch, there will be NO alcohol drinking on my part which sucks the big one.
I have been meaning to do some type of resolution-y post about 2010 goals but have not got around to it yet, but maybe tomorrow. Top of that list might should be "stop be an aimless, procrastinating loser." On a TOTALLY unrelated note, I am officially obsessed with the song "Bad Romance" by Lady Gaga (rah-rah-ahh-ahh-ahh). Which I am now going to put on repeat and dance to while I clean Casa Bunny.
HAPPY NEW YEARS, PEEPS! Be careful, be happy, be good (or good at it). XO, B.