Christmas Village Invasion

In the lovely little Alpine Village under my tree
there has been an invasion...

Did I mention I have a son?







When my girls were little there were no invasions of Alpine Villages.

Delicious!

I am not one of those people, like my husband, who love left over Turkey.
Once is enough for me...

So this new recipe was a great way to use up those last remains of
our Sunday turkey dinner, which we made just so my husband could have left overs!



Turkey Enchiladas
my way
- I don't follow directions well.
The original recipe is from Taste of Home

• Yield: 8 servings.

greased 13-in. x 9-in. baking dish
Prep: 40 min. Bake: 40 min.

Ingredients

• 3 cups cubed cooked turkey (you could really used any meat)
  

• 1 cup chicken broth (Why? I have turkey broth.)
  
• 3 plum tomatoes, chopped (reserve 1 for topping)
  
• 1 medium onion, chopped
• 1/2 cup canned chopped green chilies (I used the hot ones.)
  
• 1/2 cup sour cream
• 1/4 cup sliced ripe olives
• 1/4 cup minced fresh cilantro (Plus some for topping)
  
• 8 flour tortillas (10 inches)
• 1 can (28 ounces) green enchilada sauce, divided (I couldn't find this in my market so I used Salsa Del Rio from Desert Pepper Trading Co.)
  
• 2 cups (8 ounces) shredded Mexican cheese blend, divided
• 1 cup cooked long grain rice

Directions

• Cook rice, spread on grease baking dish. I mixed it with a little broth to keep it moist during baking.

• In a large bowl, combine the first 8 ingredients. Mix well. This is the turkey mixture.

• Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in the baking dish over top of the rice. Pour most of the remaining enchilada sauce over top; sprinkle with remaining cheese.
• Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.

After removing from oven spread remaining sauce over the top
Mix together last tomato & cilantro, sprinkle over baked enchiladas.

I served with guacamole and sour cream.

A huge hit with the family.

Favorite Things of the Season

My husband and I are both half German and half English...
the English going back to the Mayflower!
We have a little secret we keep about that.
(Trish...don't you tell!)

Anyway, our German ancestry is closer at hand...
my husband's paternal grandparents immigrated from Germany and
my great great grandparents on both sides immigrated from Germany.
And there has been no other nationality in there that I can find.

So we decorate for Christmas in German style...
these are some of my favorites:

I collect German wooden ornaments,
mostly Steinbach
Here is the first one I ever bought long before I was married to a German.
Long before I knew I would be collecting them.
I fell in love with them.
Now my tree is filled with their happy little faces.



And German smokers...
this is my favorite.
My nephew bought it for me when he was in Germany.





And the German pyramid
spins when the candles are lit.
o-k, I spun it for you to see.



And of course German nutcrackers



All these creatures come out in November to bring on the holiday cheer.

Oh, and look who was getting into trouble with tissues
while I was distracted taking photos...
my favorite little pup.

I should get him reindeer antlers for this.

Click here for more of My Town Shoot Out

25 Years and Still Counting

25 years ago today I married the best husband ever.



The bridesmaids wore blue!



Link up to Midweek Blues here:

Boys Will Be Boys

Trouble's Comin'















Yes, boys will be boys.