Vintage Weekend Picnic

As the end of Summer falls upon us. (Pun intended, man I crack myself up sometimes!) Why not head out this weekend for a picnic? Vintage style, of course!

P.S. and as always you can find all of these lovely items on…. you guessed it, ETSY!

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I’m Back Like Salt and Pepper

I am telling. you. what. August has definitely had it out for me this year! I’m hoping Septemeber brings pure bliss after this sh** storm month! So after a sad break up, a move, and having my appendix out two weeks ago. I am finally back my fellow porcupine lovers! And I am ready to start September off with a bang and with this darling salt and pepper shaker set!

Spinach – Mushroom Gnocchi in Alfredo Sauce paired with Baked Asparagus

I threw this together on a whim last night and all I have to say say is holy yumm! The asparagus pairs so well with it too.

What You Need:

* One Package of Gnocchi
* One Jar of Light Alfredo Sauce ( your choice )
* One Cup Fresh Spinach Chopped
* One Cup Fresh Mushrooms Chopped
* Quarter of a Cup Finely Chopped Pecans
* Half a Pound of Asparagus

Preheat oven to 375 degrees
Prepare Asparagus buy cleaning, cutting off ends and arranging in a glass baking dish
Drizzle asparagus with Olive Oil and sprinkle with salt and pepper
Pop in the oven for about a half hour or until stalk is soft and ends are slightly crisp

Over low heat saute spinach and mushrooms until soft
Add a teaspoon of butter to the skillet
Add gnocchi
Turn heat up to low-medium stirring occasionally until gnocchi is slightly browned
Add Alfredo sauce to skillet and turn heat up to medium and cook to thicken for about ten minutes

Plate Gnocchi and Asparagus, sprinkle with Pecans and Enjoy!

Pretty Darn Good for you Chicken Enchiladas

I had been craving these for a while and finally took it upon myself to make them! Enjoy!

What You’ll Need:

* 1 Pound Natural Chicken Breast
* 1 Large Peppers
* 1 Large Yellow Onion
* 1/2 Pack Button Mushrooms
* 1 Small Can Embasa Mexican Salsa
* 4 Flax Wraps
* 1 Large Can Old El Paso Enchilada Sauce
* 1/2 Pack Low Fat Mexican Style Shredded Cheese
* Shredded Lettuce
* Sour Cream
* Salt
* Pepper

* Preheat Oven to 350 degrees
* Chop onion, pepper, and mushrooms into thin strips
* Cut up chicken into strips arrange on a baking pan sprinkle with salt and pepper and bake for 25- 30 minutes or until cooked through
* Over medium heat saute peppers, onions and mushrooms in light butter add a pinch of salt and pepper
* After chicken is cooked through shred into fine pieces
* Turn up oven heat to 375 degrees
* Add chicken and Salsa to skillet with vegetables and cook for 10-15 minutes
* Cover the bottom of a small casserole pan with enchilada sauce
* Take chicken and vegetable mix and roll up into 4 Flax Wraps
* Place roll ups into casserole dish and cover with the remanding enchilada sauce
* Bake for 20 minutes
* Add cheese to enchiladas and bake for another 10 minutes or until cheese is nice and melted
* Serve with lettuce and sour Cream

Photo’s of Food: Part One