Future Fuzz Butts Coming Soon!

     So this Saturday, March 24th 2012, the next additions to my favorite feathered flock will be hatching. I'm so excited. I currently have 12 eggs sharing space in my friend's, Krisann, incubator. Started out with 16, but 1 broke in shipping and it looked as if 3 were not fertile when candled. So, I'm hoping for a 95% hatch rate. This is supposedly the average from the lady I bought the eggs from. She also stated she has a 98% fertile rate with my purchase being 80%. It might even be less than that because the Marans eggs are too dark to properly candle. I would be grateful for a 75% hatch rate. This might even be on the high side, but with the good chance that I'll get a 50:50 ratio with the sex, I'm crossing my fingers I get 5 females. My luck all hatchlings will be roos.

    The breeds I have baking are 3 Marans, 2 Cochins, 1 Silkie, 2 Yokohama, 1 Silvered Phoenix, 1 Americana or Araucana (we will see if it hatches rumpless or not), and 2 unknown breeds. I'm hoping the unknowns are a blue/lavender breed and preferably an Orpington. Krisann has about 11 eggs from her flock baking along with mine.

     Krisann plans on streaming the hatch live online all weekend. Stop by and check what's hatching. I'm sure one of us (or both) will post when its up and running. So stay tuned...I will definitely be blogging and posting pics of our new fuzz butts!!

Vegetarian Sincronizada

Sooo... A while ago, one of my great friends, Krisann,  introduced me to the vegetarian sinconizada from a Mexican restaurant she loves. Since then, I was hooked and every time I craved one of these delicious creations, hubby and I went out to eat. Then it hit me, why not make it at home? Duh!! So, I examined my meal, made note of the amazing ingredients and headed to the grocery store to see if I can mimic a homemade version. Well... I did it. It wasn't rocket science, but I'm quite proud of myself.

In the U.S. the sincronizada is commonly confused with a quesadilla. Traditionally, a quesadilla is made with a corn tortilla that is folded over, while a sincronizada is made with a wheat flour tortilla and made with two resembling a sandwich. Another difference is that the "signature" ingredient in a sincronizada is a slice of ham, but since this is vegetarian, that is eliminated.  While the sincronizada and the quesadilla are extremely similar, they are considered completely different dishes.

Now that the history lesson is over, lets get to the recipe!

Serving size: 1
Servings per recipe 2


Ingredients:
4 whole wheat flour tortillas
1 teaspoon olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
1 cup bell peppers (green, red, yellow)
1/4 cup sliced jalapeno peppers 
1 cup chopped spinach
1/2  cup chopped mushrooms
1/2 cup diced tomatoes (optional)
1/2 cup of shredded mozzarella cheese (divided)
1 avocado

In a large skillet, saute onions and garlic in olive oil until onions begin to soften. Add bell peppers and continue to saute for approximately 5 minute. Next add the jalapeno peppers (I buy the jarred version and add some of the juice from the jar) and the chopped spinach. Heat thoroughly and then add the mushrooms and tomatoes. Saute for approximately 5 minutes.  Add half the mozzarella cheese to combine ingredients.

This is the part of the recipe I am experimenting with: You can either heat and flip the tortilla on an oiled skillet, or you can put on a baking sheet and bake @ 350 for 15 min. I've done it both ways, and had more success with the skillet version, but either way works.

  Place 1 tortilla in skillet (or two on baking sheet) and sprinkle some of the remaining cheese on the tortilla. Half the mixture equally and place on tortillas. Slice avocados and lay on top of mixture, sprinkle more cheese and top with other tortilla. If you decide to do it on the stove press down so when you flip it, the inside doesn't go flying out (I've had this happen). If baking, remove when tortilla begin to golden.

 

Serve with alone or with Mexican rice. Sour cream is optional as well. Enjoy!!

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