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Hello September

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It’s supposed to be almost 90 degrees here today which doesn’t quite feel like Fall. We are now getting the summer we didn’t have. That’s ok. I just hope Fall isn’t extra short because of it.

Battered old pickup truck under autumn maple tree

I love Fall. With all it’s yellow and orange and red.

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And Golden

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Today Andy and I are building the firepit- well the firepit is there, we are making a real one, with stone that matches the stone we have on our fireplaces. I hope to use it many times this Fall.

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Snuggled under quilts.

Today Eva starts pre-k (well she only goes for an hour and I have to stay and fill out forms). Fingers crossed she loves her new school.

Gretchen P - Hope Miss E loves her new school! I’m sure she will have a great time!

Hannah - I hope E likes her new school, I know they will just adore her!

I really like fall, I just can’t get into it yet…it feels more like summer now than it has all summer. I’m just dreading winter. I can’t get past it. I think I was traumatized last winter ;)

But looking at these pictures makes me a little bit excited… I just hope I can carve out some time to enjoy it! I don’t have a single free weekend from now to November.

Lisa - Happy first day, Eva! :-)

Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Tried these enchiladas last night after finding the recipe here.

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They were SO GOOD!

I have been trying a few new recipes since I got my new stove last week and but I am only posting the ones that I loved and will for sure be making again and again.

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I used the leftover chicken we had from grilling out the other night which was awesome to start with- I don’t have the marinade used for that as one of my friends brought the chicken but I will try to get that from him soon.

Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

1 cup chicken broth
1 cup salsa verde
1/2 cup sour cream (or Greek yogurt)
2 avocados
1 jalapeno, coarsely chopped (remove seeds for less heat)
1 clove garlic
1 teaspoon cumin, toasted and ground
salt and pepper to taste
1 handful cilantro
1/2 lime, juice
4 cups cooked shredded chicken
2 avocados, diced
2 green onions, sliced
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
8 (7 inch) tortillas

Directions

Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.
Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.
Coat the bottom of a large baking dish with some of the remaining sauce.
Wrap the chicken and avocado mixture in the tortillas and place them in the dish.
Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.

Hannah - Sounds Awesome!

I love anything that is built around avocados.

Columbus Zoo

Eva and I went to the zoo last week for a quick trip. We didn’t have a whole lot of time so she checked the map and picked the things she really wanted to do.

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It was a hot one- we got a little sweaty

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She loves the aquarium where we can look at fish and sharks and manatees

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And drive the boat

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And the jeep

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And love on a dinosaur

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And take the dinosaur boat ride that always ends with her hiding from this big dude

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Hannah - Your zoo looks fun! I’ve been to the one in Cincy but not Columbus. Maybe I’ll have to visit it soon!

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Our first cookout on the new patio- it was a good one!

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