Today on DelmarvaLife:
We have an update on a man who was inspired by a previous guest. Rick Erline first came to us to let us know he was making a bike ride from Baltimore to Key West, Florida to honor his daughter lost too soon to cancer. We’re going to find out how that trip went and the lessons he learned along the way. Rick Erline is bicycle riding again for the Ulman Cancer Fund. You can donate by visiting his website.
Prom season will be here before you know it! We’ll show you some of the frocks that will be up for grabs for pennies on the dollar to help a local enrichment program called Horizons Salisbury. Executive Director, Joe Laque with Horizons tells us about the upcoming Prom Dress Drive, which will take place Friday, March 8th from 10 a.m. to 6 p.m. at Chick-fil-A in Salisbury and Ocean City.
We’re talking about stroke signs and symptoms. Plus, we have other viewer questions in “Ask The Doc.” PRMC Chief Informatics Officer and Hospitalist, Dr. Chris Snyder, joins us to answer those questions.
We can never thank our veterans enough, but you can do a lot to help them locally. We’ll tell you about an upcoming fundraising event here on Delmarva called Dinner For Veterans. We sit down with the Governor of the Moose Lodge in Salisbury, Gregg Bridges, and Junior Governor, Mike Yarema. For more information Contact – Mike Yarema 443-944-4751 or email him at myarema@wcboe.org
Spring for A Vet Benefit Dinner
March 24, 2019
Salisbury Moose Lodge, 833 Snow Hill Rd
Tickets – $15 per person
Proceeds Benefit Lower Eastern Shore Vets
Silent Auction
We’re making Chicken enchiladas today! We’re hanging out with Tide and Thyme food blogger, Laura Davis, in the Kirby and Holloway Kitchen to get the perfect recipe.
Chicken Enchiladas
- 1 medium onion , chopped
- 1 tsp. vegetable oil
- 3 medium cloves garlic , minced
- 3 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 can (28 ounces) tomato sauce
- 3/4 cup water or chicken broth
- 3 cups shredded chicken
- 8 ounces cheddar cheese, shredded
- 3 Tbsp. pickled jalapenos, chopped
- 3 Tbsp black olives, chopped
- 3 Tbsp fresh cilantro, chopped
- 12 (6-inch) soft corn tortillas
- Vegetable cooking spray
- Salt
- Adjust an oven rack to the middle position and heat the oven to 425 degrees. Spray a 9×13 pan with cooking spray and set aside.
- Heat oil in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 5 minutes. Stir in the garlic, chili powder, and cumin, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes. Season to taste with salt. Remove from heat and strain the sauce through a colander, reserving the onions and garlic.
- In a large bowl combine the chicken, reserved onion mixture, jalapeños, olives, and the cilantro. Toss to combine. Set aside.
- Working with 6 tortillas at a time, place them on a clean sheet pan. Spray both sides of them with cooking spray and place in the oven to warm for 2 minutes. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture and 1 Tbsp of cheese evenly down the center of each tortilla. Roll up and place in prepared baking dish. Repeat this process with remaining tortillas.
- Pour the sauce on top of the enchiladas, and top with remaining cheese. Cover with aluminum foil and bake in preheated oven for 25 minutes. Remove foil and cook for an additional 10 minutes until cheese starts to brown.
- Remove from oven and let stand for 10 minutes before serving.
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