Top 5 Songs of the Week (theme: transitional shifting)

During the transition from winter to spring, there are often a lot of emotions that come up.  Winter represents a dormant time of rest, stillness, and death; while spring represents a season of birth, germination and an opportunity for a tiny seed to grow into a little bud. Though spring brings new life and resurrection, it can also be a reminder of what has been lost or what needs to be let go of in order to allow space for fresh sprouts to flourish.  As I take inventory of my personal losses and situations I wish could have been different in the past, I also continue to move forward towards a future of unbounded faith, while attempting to maintain an appreciation for every moment that comes my way… in the present here-and-now.

It’s quite easy to get lost in the clouds and dream of “better” days, however maybe the times we all long for are taking place right now; here on the ground and underneath our own two feet.  Perhaps heaven doesn’t exist in a far away land off in the distant sky.  Maybe glimpses can be seen and revealed in everyday moments with ordinary people.  So the question is.. what do you see in your life?  Are you able to see glimpses of heaven or are you living in a personal hell?  Sometimes the pendulum can swing pretty wide, and it’s often not always a black and white scenario.  Shades of gray mainly permeate the air and sometimes it’s hard to know how to navigate.  However, instead of trying to take control of a situation and jump in the driver’s seat to get to the next destination or solve the existing riddle, perhaps allowing oneself to float within the spectrum of overcast pigments can allow room for a kaleidoscope of colors to shine through. 

All this to say that spring is arriving, I’m stoked about it and here are a few songs I’ve chosen to represent this time of transitional shifting and change.

Just discovered these guys. Super sweet song.
Jamestown Revival – Golden Age

Recently went back to re-discover the tunes of this leading lady.
Alison Krauss & Union Station – Paper Airplanes

Our local Seattle hometown heroes.
The Head & the Heart – 10,000 Weight in Gold

This duo is hilarious. That’s all.
Shovels & Rope – The Devil is All Around

Super epic worship band. This is a great acoustic version of this anthem.
Hillsong United – Oceans

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Chicken Enchilasagna

Here’s a fun and tasty recipe that’s guaranteed to be a party-pleaser.  I guess you could call it a Mexican spin on an Italian classic.

Enchilasagna

Ingredients
boneless chicken breast (1 lb)
corn tortillas
three-cheese blend
roasted corn
black beans (1 can, drained)
red bell pepper (chopped)
tomato sauce (1 can)
white onion (chopped)
garlic (1 bulb)
chili powder
oregano
cumin
garlic powder
olive oil
vegetable oil
flour
brown sugar
salt
tortilla chips (optional for garnish)

The chicken..

  • In a large stock pot, heat approximately 1 tbsp. olive oil on medium heat.
  • Add garlic cloves and chopped white onions.
  • Add approximately 1 tbsp. of chili powder and oregano.
  • Slowly saute onions, garlic and spices together (stirring frequently).
  • Add boneless chicken, fully coating chicken with oil and spices. Lightly brown, then add 4 cups of water.
  • Cover and boil for 25-30 minutes, or until chicken is cooked thoroughly.
  • Remove chicken from broth and pull apart with two forks. Set aside.

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The enchilada sauce..

  • Heat approximately 1 tbsp. of vegetable oil on medium heat.
  • Add approximately 3 tbsp. of chili powder and 1 tbsp. each of cumin, garlic powder, and oregano.
  • Stir together to create the flavor base for about 2-3 minutes.
  • Add one can of tomato sauce. Stir on low to medium heat.
  • Add 1 tbsp. of brown sugar and salt.
  • Add sprinkles of flour to create a smooth consistency.
  • You want the sauce to taste sweet with a hint of spice.
  • Keep stirring on low to medium heat (you don’t want the sauce to burn).

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The casserole…

  • Preheat oven to 375 degrees.
  • In a 9 x 14 baking pan or casserole dish, coat bottom of pan with a layer of enchilada sauce.
  • Take the remaining sauce, and mix it with the pulled chicken in a large bowl. Make sure the chicken is fully coated with sauce.
  • Cut corn tortillas in half. Layer the halves on top of the sauce in pan.
  • Add one package of roasted corn, one can of black beans and a layer of chicken.
  • Add another layer of tortilla halves, enchilada sauce and chicken.
  • Add chopped red bell peppers and a layer of cheese (3 cheese grated blend).
  • Bake uncovered for 35-40 minutes.
  • Let cool for 5-10 minutes, slice and serve! Also stores well for leftovers the next day.
  • Optional: garnish with tortilla chips around the border and call it good.

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