Happy Sunday, friends and welcome to Sunday Mornings at Home!
This is my weekly lifestyle post where I cover a little bit of this and a little bit of that.
We often attend church on Saturdays, and I enjoy Sunday mornings at home.
Especially today! We are going to have our first cold snap of the season and I am so excited.
Today, I will discuss more about the cold front…fall fun in the kitchen…fall decor from readers (including today’s feature photo)…and more.
There is much cozy fun on Sunday Mornings at Home!
So grab your cup of joy and let’s get started.
SUNDAY MORNINGS AT HOME – CRAZY FALL WEATHER
This photo is from my dear friend, Leigh Ann, who has been visiting all summer in Ohio.
The trees are stunning, and in the past I will see this in my own yard around mid to late November. However, this year, I am not so sure.
These are my trees…with their white blooms…LAST WEEK!
Every year until now, these trees bloom in March…not October. Mr. B & I were both shocked to see this.
So, now I am not sure, if they will turn their brilliant autumn colors this year as they usually do. Which would make me sad…I love it when they change.
I also loved the spring blooms in spring…so I guess I have to go with that and get accustomed to changes.
We also had a small tornado in town last week…which also is unique to this time of year.
Other tornadoes in October where associated with hurricanes that came into the Gulf of Mexico.
The good news…is there was lots of rain with it. (And yes, excessive blooms on the sage bushes predicted it)
Our summer was so brutal with excessive heat and drought, that I think the plants are all celebrating!
SUNDAY MORNINGS AT HOME: FALL DECOR FROM READERS
Barbara sent this lovely wreath she has on her front door. In my opinion, it has a simple, elegant touch, and we can say HI to her reflection!
Audrey sent two photos. The feature photo today is from her kitchen and I love it.
This is her front porch with many happy sunflowers.
Remember to send your holiday decorations (Thanksgiving, Christmas, Hannakuh, Winter, etc.) to me at email@example.com…and I will share them with this amazing audience.
Same for recipes…please send pictures!
And from my daughter, they wrapped the patio poles with autumn leaves and hung orange outdoor lights.
Nice work, family!
SUNDAY MORNINGS AT HOME: IN THE KITCHEN
Chicken enchiladas sounded good for celebrating the first cold front this year!
So, I headed into the kitchen ready to make something yummy.
I am literally a walking “slow cooker.” I believe that taking my time and steeping flavors together, at least a day in advance, makes for a better meal.
The first thing I did was make a delicious chicken stock. I tell you often that I believe the success is in the stock!
I do put a whole chicken, chopped onion, 3-4 garlic cloves, 2-3 chopped celery stalks, a chopped carrot, fresh rosemary and basil into a slow cooker.
Season it with salt, a dash of cayenne, and cook overnight.
This stock is the base for the enchilada sauce and for the chicken filling.
I like this recipe for the sauce: EASY ENCHILADA SAUCE….she specializes in Mexican cooking!
This sauce is very good, and I did make it a day ahead of time because I believe it tastes better when it “steeps.”
Mr. B just said that I needed to make more of it…that he believes it needed more sauce. So next time I will double the recipe.
The extra chicken stock has been frozen for other uses. I am freezing several things for when I am “laid up” awhile after foot surgery.
I took one jar of my leftover chicken stock and used to soften the tortillas.
It works great and adds more flavor.
The chicken filling was also made a day in advance and Is so simple.
I de-bone and shred the chicken that came out of the slow cooker.
Put a little olive oil in a stew pot, and add the chicken, a carton of fresh pico de gallo (it has the tomatoes, onions, jalepenos, and peppers already chopped together with lime and seasoning), and a quarter cup of chicken stock.
After I stir it together, I add a little salt and about a tablespoon of cumin.
It cooks for about 15 minutes, cools, and then goes into the refrigerator overnight….again to melt those flavors together.
I do warm it up the next day before I roll the enchiladas. I warm the filling and sauce since they were in the refrigerator overnight.
We prefer yellow corn tortillas, so I soften them in the broth, and roll with the chicken filling into a pan. Pour the sauce over them. Cover in a Mexican cheese mix.
Then cook for 30 minutes at 350 degrees.
It really is an easy meal and my sides are even easier.
However, I did take two bags of the beans…put them in a pot…seasoned with a teaspoon of Pinto Bean Seasoning…and 1/8 cup of chicken stock. I couldn’t resist a little touch up.
Let me know if you have questions…this is equally as good when it is left over.
We have covered so much today from weather to decor to cooking! I always love coming here on Sunday Mornings at Home…bundle up and….
By Pamela Lutrell
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