Showing posts with label Guest Post. Show all posts
Showing posts with label Guest Post. Show all posts

Wednesday, September 12, 2012

Pretty Physicist!


Friends, I am SUPER excited to have a guest post today! Jess is my newest large sponsor, you can she her shiny button over on the right! I'm going to say it again, I'm super excited to have her here & can't wait to try out what she's shared with us today!

 Hi, I'm Jess, the Pretty Physicist


I am a 20-something physicist working as an engineer.
 I love reading, cooking, and shopping, and I live by the mantra: 
"Who says smart can't be pretty?"

My blog is about a little of everything, especially my day-to-day life. I am real and honest, and I hope you'll decide to come check it out. 
You can find me on:
  Facebook Twitter Pinterest Instagram



I love Mexican food, and I love spicy food. These enchiladas are from a recipe that I got from my best friend. Because they're so delish, I want to share the recipe with you. I will preface this by saying that I make 2 kinds - black bean for me and chicken for hubby - but I can make them at the same time with minimal difficulty. You can replace the chicken with any meat you like - ground beef or turkey, steak, etc. It is seriously a "whatever you like" enchilada.


Ingredients:

olive oil

1 chicken breast, chopped (2 if you're making chicken only)

1 can black beans, drained and rinsed (omit if making chicken only)

1 large can enchilada sauce

1 small onion, chopped

2 chipotles in adobo, diced

1 can diced tomatoes with jalapenos, drained

1 small can corn, drained (or 1 cup frozen corn, thawed)

1 small can diced chiles, drained

chili powder (to taste)

cayenne pepper (to taste)

crushed red pepper flakes (to taste)

12 tortilla shells (flour or corn - both work equally well)

shredded cheese



Directions:

1. Saute chicken in olive oil until cooked. Remove from pan, saute onion in same pan until soft and translucent

2. Add chipotles, diced tomatoes, corn, chiles, and spices and cook until heated through.

3. At this point, if you're me, you split the veggie mixture into two frying pans, add the chicken to one and the black beans to the other. If you're making all meat, just add the meat into the veggie mixture.

4. Spread a little enchilada sauce on the bottom of the baking dishes, put the rest in an empty pie plate.

5. Dip the tortillas (both sides) in the sauce, fill with approximately 1/2c of the mixture, roll up, and line up in baking dish. If there is any extra filling, I just put it around the enchiladas in the dish. Dipping the tortillas in the sauce keeps the tortillas from drying out and really helps distribute the flavors.

6. Sprinkle the tops of the enchiladas with shredded cheese and bake at 350F for approximately 20 minutes or until heated through and the cheese is melted.



This recipe makes 12 enchiladas - enough for hubby and I to both eat a good dinner and have left overs for lunch the next day!

Saturday, August 11, 2012

Meet the Juggling Act Mama



Hi, I’m Ang (as in, short for Angela). 


I’m a mother, wife, daughter, sister, auntie, and friend, attempting to do it all – because, well, I want to. I’m also a writer, crafter, scrapbooker, amateur photographer and Pinterest addict. Long before Pinterest, I developed addictions to books, snapping memories of my kids, and chocolate desserts... or chocolate anything...or...ok, just sweets in general - don't judge me! I love being creative.  


I’m married to my best friend & high school love (we've been together for more than half my life now, and married for 8 years). He's a very supportive albeit, handsome dorky guy - I have live-in tech support!  He can also make me crazy, and I'm not talking about the good crazy! I'm a multi-tasker that swears by lists; he's a realist that detests them. 
We have two beautiful children – ok, I’m biased, but who isn’t when it comes to their kids, right? Our sweet, silly, smart son, Ethan, is four, and our darling, dimpled, diva daughter Olivia (Livi) is one. Oh, and we have a cat named Pumpkin that wants nothing to do with our children, or anyone elses, and loves to drink out of my water glass in the middle of the night. 





I am the proud owner of an Etsy shop called AngelFlowers, where I sell some of my handmade hair accessories. Oh, and I also work full time at an awesome start-up, as an office manager, (this company has the potential to rock peoples worlds, in ways no one has imagined before).  So maybe I have my hands a little full... but don't we all?




I'm super excited to be visiting Sara today - and, since I know how much she loves her chocolate (a girl after my own heart!), I thought my Chocolate Chip Zucchini Bread recipes would be the perfect thing to share with you all. This recipe is adapted from Paula Deen, with a few healthy modifications.  I hope you'll enjoy this as much as we do!

Chocolate Chip Zucchini Bread

                     Ingredients:
2 1/4 cups all-purpose flour
1 cup whole wheat flour 
1 1/2 tsp salt 
tsp  freshly grated nutmeg
tsps  baking soda
1 tsp  ground cinnamon 
3 cups sugar 
1/2 cup vegetable oil 
1/2 cup applesauce
4 eggs, beaten 
1/3 cup water 
2 cups grated zucchini 
1 tsp  lemon juice Zest from 1 lemon
 2 squares Baker's semi-sweet chocolate
       1 cup milk chocolate chips 
           1 cup chopped walnuts 

                     Directions:


Preheat oven to 350-degrees, and crease and flour two bread pans. Grate the zucchini (I pulse mine in the food processor - skin on - to save time).  Chop the Baker's chocolate into tiny pieces and set aside.
In a large bowl, combine flours, salt, nutmeg, baking soda, cinnamon and sugar - use a whisk to blend.  In a separate bowl, beat the eggs, then combine with the oil, applesauce, water, zucchini and lemon juice.


Mix the wet ingredients into the dry mixture and fold in the walnuts, chopped Baker's chocolate, and chocolate chips.(Besides measuring the flour, this is my son Ethan's (4) favorite part - he loves sampling the chocolate chips, and mixing the batter.)  Pour into the pans and bake for 1 hour, or until a toothpick comes out clean. 
Once the bread has cooled completely, refrigerate it - it's best served chilled.  Speaking of chilled, these loaves freeze wonderfully.  I double freezer bag mine, and label it with a Sharpie.  Thaw it in the fridge overnight. 


I hope you'll try this delicious bread, 
and come visit me at Juggling Act Mama to tell me how you like it!
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