Sweet Potato Blue Corn Breakfast Enchiladas

‎"I disregard the proportions, the measures,

the tempo of the ordinary world..."

~anais nin

I like to go against the flow.

Mix it up.

Live Fearlessly.

Sometimes I don't wear matching socks.

on purpose.

so what does one like me do to cozy up

when the chill of a brisk fall morning

has somehow seeped into the very marrow of my bones?

a steaming cup of french roast.

extra cream.

a dash of cinnamon.

and this...

Sweet Potato & Fontina Cheese

Blue Corn Breakfast Enchiladas

Smothered in Green Chile

with an Egg on Top

Ingredients:

2 Blue Corn Tortillas

4 Tbsp of Canola Oil

1 Tbsp of Butter

4 Tbsp of Fontina Cheese, Shredded

1 Sweet Potato, cooked & shredded

1/4 cup of green chile sauce *you may used a canned version, or, use my recipe which I will be posting next week!

1 egg, fried over easy/medium

salt to taste

a pinch of cilantro and 1 Tbsp of diced tomatoes for garnish

Directions:

Fry the tortillas in 3 Tbsp of oil, when they start to bubble on one side, turn over until it bubbles and remove promptly

lay on a plate with paper towel to drain

fry the cooked shredded sweet potato to crisp on both sides in the remaining 1 Tbsp of oil and 1 Tbsp of butter, as you would hash browns, salt to taste

take 2 Tbsp of fontina cheese with 2 Tbsp of Sweet Potato hash and roll up in each tortilla

smother with green chile sauce

sprinkle additional fontina cheese on top

heat in oven or microwave to melt cheese

fry an egg to over easy/medium and lay on top of enchiladas

garnish with a pinch of cilantro and diced tomato

mangia!

and now....the winner of The Vintage Pearl $25 gift certificate is......

Lisa Day of This, That and The Other Thing

Congratulations Sweet Bella!

Rain, Harvest Moon Salad & The Vintage Pearl

"Rain showers my spirit
and waters my soul."
~Terri Guillemets

I love days like this.

It is so moody and hypnotic with this drizzle of rain ~

splashes of blue fighting to stay noticed as the clouds keep rollin in

overtaking everything in its smokey path...

I wish u all could see it!

or, maybe some of you can and are

sitting under the same sky right now as I type

I'd like to think so.....

I'm reflecting on "change" this morning -

both on the seasons around me

and in the seasons of my own life.

I love watching the trees turn this time of year,

each leaf set free...one by one...

at it's appointed time....

I find myself pulling out sweaters...

cozy-ing up on the chaise lounge...

clutching soothing mugs of herbal tea....

hibernating....

discovering....

contemplating...

Life can just be so messy, can't it?

The questions get so loud that you can't hear yourself think...

But then you remind yourself of how blessed you truly are,

and the person you are becoming,

and of the process along the way...

priceless.

Such a beautiful thing when a soul begins to ripen...isn't it?

~~~~~~~~~

And with that Sweet Bellas,

I have a special treat to warm up your day.

Make that TWO special treats...

Treat #1:

Harvest Moon Salad with Cranberry Lime Vinaigrette

My recipe for a cozy salad that is layered with such texture & flavor, it just may make you bark at the moon!

2 cups of spring mix lettuce

1 small cooked chicken breast, shredded (turkey is a lovely substitute)

1 small cooked sweet potato, shredded (I microwaved mine before shredding!)

1 Hard Boiled Egg, peeled and sliced

2 Tbsp of diced purple onion

3 asparagus spears, lightly sauteed in olive oil

1 small gala apple, sliced

6 Feta Cheese Chunks, battered and fried in olive oil

(I used the large pieces from a container of crumbled feta, dipped in egg, then flour, then egg, then fried until golden on each side)

salt and pepper to taste

Assemble the first seven ingredients as shown, then make the vinaigrette (recipe below), and then fry the feta cheese so it will be warm and fresh and melt in your mouth.

Lastly, drizzle the vinaigrette on top and salt/pepper to taste.

Cranberry Lime Vinaigrette

3 tbsp of lime juice

1/2 cup red wine vinegar

2-3 tbsp of whole cranberry sauce

salt and pepper to taste

1 cup of olive oil.

In a blender, add first 4 ingredients, blend for 4 to 5 seconds, take lid off and add 1 cup of olive oil while blending appx 10 seconds more, pour over salad.

Mangia!

Treat #2:

In Honor of "Birthday Week"

I am absolutely delighted

to share some spoils with YOU!

The Sweet Bellas of

The Vintage Pearl

have graciously offered a $25 gift certificate

to one of my lucky readers (*details below),

and I couldn't be more thrilled to

introduce their incredible gifts and talents to each of you.

I was privileged to place a very special order of birthday gifts for some very special bellas in my life recently,

and I cannot express to you enough how very pleased I was with

the customer service,

the ease of ordering,

the timely delivery,

and the quality of product.

If you are pondering a unique customizable gift for a very special person in your life

than look no further!

The Vintage Pearl

is just what you are looking for...

click this link above and visit their website today!

Here's how to win:

simply leave me a comment below, winner will be chosen at random

using random.org

deadline to enter is this Sunday, October 24th, Midnight EST

(winner will be announced in the next post, and will have 3 days to respond via email)

36 and Counting...

"Grow old with me!

The best is yet to be."

~Robert Browning

"Birthday Week" has officially begun....LET THE SPOILS BEGIN!

Although a time to celebrate, it is also a time of introspection.

Looking back...

I am reminded of the richness 

of living and learning and losing and loving.

of endings and new beginnings.

I am reminded that life is 
so layered.

so complex.

so fragile.

so precious.

I'm reminded to prioritize.

I'm reminded to remember.

to ponder.

to listen.

and to LOVE. LOVE. LOVE.

I'm reminded of how fast it really all goes,

every bit of it.

And how important it is to make the time 

to stop and look around.

Going forward...

I'll make every effort to contemplate more beauty,

savor more moments,

be more spontaneous,

and never stop marveling.

I'll spend as much time as I can 

finding new ways to show mercy

and learning how to be more gracious.

I will continue to cherish the richness of truly FEELING.

To embrace every gray hair, and every new wrinkle, 
because it is part of the story of my life...

I will continue to rest in the Hands of Providence,

cherishing every step of this life journey...

and

I promise to always save a little room in my tummy

for an unexpected nosh...

you never know when a good friend, or,

a new friend will cross your path,

and it could very possibly be "the unpardonable sin" to be "too full"

to share a nibble with another soul :)