Craft | Fish Handprint Craft for Daddy

My husband loves to fish.

In fact he has a shirt that says,

"You don't fish? I see no point in talking to you."

So when I came across this idea for Father's Day on Pinterest, I had to take a crack at it myself!

Although, as cute as hers was . . . I think mine is cuter.

But I'm a little partial to the hands that made it.

I honestly was going to use a square canvas when I started thinking about making this.

But something just didn't sit right with me.

Handprint craft for me?  Sure, canvas would work!

But that's not really my husband's kind of thing.

So, I took a trip down the "wood-crafting" isle at Hobby Lobby and as soon as I saw it, I knew it would be perfect!  It cost about $12 for the size I chose (I used my 40% email coupon on it!).  You can also buy these on Amazon.  Which I did, for another project.  However, I prefer going to Hobby Lobby for it because you can choose exactly the size and shape you desire.

I also decided to use acrylic paints.  I'm most fond of those.

My 4-year-old helped me paint the blue.

I added the sun.

Then I painted their hands orange and ever so carefully laid them down!

Once we made it through that part . . . the rest of the details were on me!

I painted the bobber first, then used a thin paint marker for the fishing line and hook, their names and ages, and to dot the year into the sun.

Then I added eyes with a fat paint marker.

I also had my older son try putting finger-print lips on the fish, before I let the younger do it!

Lastly, I had the younger son do his fingerprint lips and I stenciled "Hooked On Daddy".

(I had bought a stencil from Hobby Lobby as well.)

I tried a few techniques on a scrap piece of paper first.

I found that using my sponge brush and black (acrylic) paint, I could lay the stencil down and just dab it.  But I could only do one letter at a time, and just wait until it dried before I did the next.

It took awhile, but it wasn't too bad.

The results are worth it. :-)

Cook | Easy Mexican Rice

I discovered this recipe a few years ago.  

Ever since then, I don't buy the "Spanish" or "Mexican" box mixes anymore.

In fact, I don't even use Instant Rice anymore either.

It just tastes too mushy to me now.

This is good with white or brown long-cooking rice!

Brown rice just takes a little longer.

I got an enameled cast-iron dutch oven for Christmas several years ago from my mother-in-law.  

And I had no idea what I would cook in it.

My mom had never used one of these.

So I began looking up recipes for dutch ovens.

I tried a few, some with success and some that I'd rather not relive.

Then I discovered that it was not some ancient piece of cookware that needed special recipes.

Since that realization, I've used it a lot more.

For many different recipes.

One of my favorites to make in it is this Easy Mexican Rice!

(And chicken and noodles!)

Easy Mexican Rice

1 1/2 C Long-Cooking Rice - white or brown

1 C Salsa

       (I prefer the chunkier style!)

2 C Chicken Broth

**You can also add a can of black beans (drained and rinsed), if desired, at the end of cooking**

Directions:

1)  Combine all the ingredients in the dutch oven. 

         (I have also sauteed half an onion in a little oil prior to adding rice, then sauteed the rice a little, and then added in the other ingredients. I'm not sure it made much of a difference to me though.)

2)  Bring to a boil, stirring occasionally.

3)  Reduce heat to low and cover.  Allow to simmer for 20-25 minutes, stirring occasionally.

4)  At the end, you may want to add a little more chicken broth if it becomes too dry.  You can also stir in a can of black beans (drained and rinsed!) if desired.

I love to serve this alongside tacos, enchiladas, or even fish with mango salsa! YUMMY!

Chicken Enchiladas:

Fish with Mango Salsa:

Cook | "Skinny" Chicken Enchiladas

Chicken Enchiladas have sounded really good to me lately.

I started my search of enchilada recipes on Google - which lead me to several different popular recipe sites - and, of course, I checked Pinterest.

I wanted to use corn tortillas. 

That was my "must" because I had them on hand, and they are supposedly a better alternative to flour tortillas (which I figure equals the "evil" white bread when you are trying for something "healthy").

Don't get me wrong, we eat white bread too! Especially when it's homemade!!

Also, I didn't want to make my own sauce this particular time...although making it from scratch can be very, very rewarding... I searched for a recipe that also used canned enchilada sauce.

I found one that seemed to come pretty close to what I was looking for:

 Quick and Easy Enchiladas on About.com.

I don't seem to have the ability to follow directions... so I added my own flair!

Basically, you can make it "skinnier" or "fatter", especially depending on how much cheese, sour cream, or other toppings you add!

Pile on the lettuce, tomatoes, black olives, and salsa for best results! :)

It turns out pretty good!

You really can make this as simple or complicated as you'd like...

"Skinny" Chicken Enchiladas

1 1/2 to 2 C Cooked, Shredded Chicken Breasts

          (I used my Crockpot Mexican Chicken recipe, which results in flavorful, moist chicken!)
          (You could also use canned chicken! Or just poach or bake some!)

1 28-oz (Lg) Can of Red Enchilada Sauce    

12 Small Corn Tortillas - You could use flour tortillas if preferred though!! 
         (more or less, depending on how much filling you put in)

Oil 
          (You can spray, like I did, or brush on)

1-2 C Shredded Cheese - I used cheddar, but you could use Colby-jack, mozzarella, queso blanco, etc
          (again, more or less depending on how much you want to use!)

Directions:
1) (This step CAN be skipped, but I promise it's better this way!)
     Heat oven to 500.  Spray or brush oil onto both sides of each tortilla.  Lay them on a cookie sheet.  Bake for 7-8 minutes, flipping once halfway through.  Allow to cool to where you can hold them.

2)  Turn oven down to 400.


3)  Put your shredded chicken in a bowl.  If you use the Crockpot Mexican Chicken, you don't need to add anything else.  IF you use canned or plain, cooked chicken, stir in 1/2 C of the enchilada sauce.

4)  Pour some enchilada sauce in the bottom of a 9x13 baking dish - enough to cover it.

5)  Set up your assembly station: tortillas, chicken, and cheese!  Take one tortilla and put a spoonful of the chicken down the middle.  IF you want to, sprinkle on a little cheese.  Then roll both sides over the middle and place seam side down in the baking dish.

6)  When all the tortillas are filled and in the pan, pour the rest of the enchilada sauce over the tortillas.  Then you can sprinkle on a little more cheese (if desired!).

7)  Bake at 400 for 15 minutes...or until the cheese is melted and the dish is warmed through!

8)  I love to serve this over Easy Mexican Rice with black beans! Yummy!!

Let me know if this becomes one of your "regulars" too OR what changes you make!!