October 15, 2009

Two in One.

I wasn't able to blog yesterday so I'll be giving you two for one today. I'll talk about a recent news event and share a craft project and/or recipe.

New Flash: I just read the story of a model, Filippa Hamilton, being fired because she was "overweight". This is not something new in the modeling world. However, they continued to use the model's image but not before photo-shopping her into a strange stick figure. What message is this sending girls? How low will the next generation's self-esteem be? The model in question is a gorgeous thin girl. Why turn her into something that looks like a breeze would knock over. Ralph Lauren should be ashamed by their actions. I'm jealous of Ms. Hamilton in her other photos. Yet, in the ad by RL I want to adopt her and feed her cheeseburgers.

Read the story here: http://shine.yahoo.com/channel/beauty/was-the-photoshopped-ralph-lauren-model-fired-for-being-overweight-525248/

Recipe of the week:
Chicken-and-Cheese Enchiladas

1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 Serrano Chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterrey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese
Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Disclaimer. I haven't personally made this dish yet. As soon as I do I'll add my own review. I'm dying to make it tho.

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