The winner of the Peoples Choice Quilt (recipe too)

This is the quilt that will be used next year for our advertising.  It  is so colorful it should be fun.  I already showed this one but wanted to show you who won. 

Beautiful.

We had many requests for the salad served on Friday.

Spinach Salad and Sweet and Sour Dressing

Raw spinach                                        1 cup fresh been sprouts

1 8 oz can sliced water chestnuts     8 strips crisp bacon

Dressing

1 cup oil                                                1 tsp. onion salt

¼ cup vinegar                                       ¾ cup sugar

1/3 cup catsup                                    2 tbsp. Worcestershire

Mix and serve over salad

Note* Pat says she uses 2 bunches of spinach and only ¾ cup of oil. 

Here is the Enchilada recipe from yesterday--Yay!

The lunch yesterday was sooooooo good I promised you the recipe for the  Enchiladas and here they are

Honey Lime Chicken (or could do pork)  Enchiladas

Ingredients:

6 Tablespoons honey

5 Tablespoons lime juice (1-2 large limes)

1 Tablespoon chili powder

½ teaspoon garlic powder

2 pounds chicken, cooked and shredded (3-4 boneless skinless chicken breasts)

8-10 fajita-size flour tortillas

1 pound Monterey Jack Cheese, shredded

16 ounces green enchilada sauce (like the Herdez brand)

1 cup heavy cream, sour cream or half-and-half

Directions:

Wisk together the first four ingredients in a small bowl.  Pour the marinade into a Ziploc bag (or other covered container) toss with the shredded chicken.  Refrigerate and let it marinate for at least ½ hour and up to 8 hours.  Lightly grease a 9 x 13 inch pan with nonstick cooking spray and pour about ½ cup of the enchilada sauce on the bottom of the pan.  Fill flour tortillas with chicken (save the leftover marinade) and shredded cheese, save about 1 cup of the cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade.  Pour sauce on top of the enchiladas and sprinkle with cheese.  Bake at 350 degrees for 30-35 minutes until brown and crispy on top.

Recipe fromMel’s Kitchen Cafe
I am sorry I did not get a picture of lunch yesterday so I went to the website where the recipe came from and used one of their pictures.  

Note*
This can be a freezer friendly meal.  Freeze them before baking.  To bake, preheat oven to 350 degrees and bake enchiladas covered, no need to thaw them, for 1 hour then uncover them and bake another 30 minutes.  Remember only if they are frozen do you bake them that long. 

Also fyi--the peach cobbler from lunch came from the new bakery in town.  Little L's bakery.  

I will get the recipe for today's salad dressing asap.

Opening day of the quilt show. There was so much going on it will take days to show you.

Here is a view from the balcony of the show.

While I was up there I got this shot of the lovely baskets that Mary brings to sale every year.  They are kind of irresistible.

I am just going to show a few of the quilts from  the show.  There were some really beautiful and fun quilts. 

 I had not seen the butterflies like this before.  Love it.

This one is called Echo's of the past. The lady who made it's last name is needles.  A great name for a quilter, don't you think?

 I will let this one speak for itself.

 More from the floor tomorrow and I will try to sneak in some of Cory Blunts Trunk show.

Quilt Walk this Week!

Besides all the things going on behind the scenes to make the Quilt Walk Festival run smooth, the whole town is getting ready.  

The Quilt Walk Park looks great.   Here is the  story of the Quilt Walk the Video  .

Store fronts are ready. 

The Daughters of the Utah Pioneers museum is one of the homes on the Red Brick home tour. 

Every street corner is decked out for the celebration.  

Hope to see you there.  If you come, I would love to visit with you.