If your family is like mine, we love Mexican food. Tacos, Fajitas, Quesadillas…you name it. My husband and I especially love Enchiladas but after cooking the chicken, waiting for it to cool so I can shred it, then filling the tortillas…well I don’t make them very often. Until now. Thanks to a rotisserie chicken, this recipe is quick and easy to pull together. I served it alongside some Mexican Rice and a small salad.
1 rotisserie chicken, removed from the bone and shredded
1 small onion, chopped
1 tablespoon butter
1 small can Enchilada sauce
1 cup cheddar cheese, shredded
1) Preheat oven to 350 degrees.
2) Over medium heat, melt butter and saute onions until transparent and slightly brown.
3) Place shredded chicken into the bottom of a greased 8×8 pan. Sprinkle cooked onions over chicken. Top with Enchilada sauce. Stir until chicken is covered evenly.
4) Sprinkle cheese over chicken mixture.
5) Bake for 15-20 minutes or until bubbly. Top with sour cream and green onions. Enjoy!
This recipe was adapted from The Key Ingredient.
Thanks to everyone who attended our Girls Night Out event tonight! Even with the yucky weather, we had a nice turnout of wonderful ladies. Everyone seemed to enjoy our two tastings tonight so I thought I would share the recipes.
Caramel Apple Dip
16 individually wrapped caramels, unwrapped
1/4 cup water
8 oz. cream cheese, softened
1/2 cup brown sugar
1 teaspoon vanilla
In a medium pan over low heat, melt caramels with water, stirring constantly. Once completely melted, remove from heat and set aside.
In a medium bowl, blend together cream cheese, brown sugar and vanilla (My Kitchen-aide mixer worked perfectly for this). Once the caramel mixture has cooled slightly, fold it into the cream cheese mixture.
Serve with apple slices.
I also served the dip with graham cracker pretzels (available locally at Penton’s Farm Market or Miller’s Apple Hill). Here’s a tip for you — after you cut your apple, soak them in 7-up or Sprite to keep their bright white color. This recipe was originally posted by the blog How Sweet It Is.
Apple Cider Sangria
1 bottle of Pinot Grigio
3 cups fresh apple cider
1 cup club soda
1/2 cup ginger brandy
2 large apples, chopped
Combine all ingredients, except apples, and stir. Refrigerate for several hours. Right before serving, add apples. I would recommend freezing some of the extra apple cider in ice cube trays. This will keep your Sangria cold without diluting it.
This recipe was adapted from its original post on Chef-In-Training.
Over the last six years, the #1 thing guests have requested is a room with multiple beds. With so many families visiting for reunions, weddings or to tour Oberlin College, a two+ bed suite was necessary!
The new Sandstone Suite is perfect for families, longer stays or as a vacation rental. The suite is located kitty-corner from the main house so it has lots of privacy and functionality. The first bedroom features a queen-size pillowtop bed while the second bedroom offers two twin beds.
The suite also includes a private kitchenette with fridge, coffee maker and microwave. You’ll enjoy breakfast in the privacy of your suite with fresh muffins, breads, cereal, yogurt, fruit and more provided each morning.
$169/night (two night minimum) – This room offers an exclusive discount: stay five nights and your sixth night is free!
- Bedroom 1 offers a queen size pillowtop bed and sitting area with 42″ flatscreen TV, DVD player and over-sized chair
- Bedroom 2 offers two twin beds and 40″ flatscreen TV with DVD player
- The two bedroom suite has a shared bath with shower
- Kitchenette with fridge, microwave and coffee maker
- Luxury Bed Linens & Towels
- Antique Dresser
- Ceiling Fans in both bedrooms and kitchen
- Large closet area to store suitcases, clothes and coats
- Hair Dryer
- Alarm Clocks
- Central Air
- Cable Television in both bedrooms
- Free Wireless Internet
- Iron and Iroining Board
- Enjoy a freshly prepared continental breakfast each morning in the comfort of your suite