Aria hot tub by Hot Spring - Video

Aria by Hot Spring hot tubs

The Aria spa, a Consumers Digest Best Buy, sets the standard in energy-efficient hot tubs. 


Like every Hot Spring® spa, the Aria is certified to the highest energy-efficient standards, set by the California Energy Commission (CEC). 


The Aria includes exclusives like the Moto-Massage® DX jet and Tri-X® filters, along with special features like Precision® jets in the calf area of the lounge for enhanced hydromassage. 


The sleek cabinet profile adds a contemporary flair to any backyard.


And to complete the Aria spa experience, you can relax to the sound of your favorite song playing on an optional music system. 

How to Make a Restaurant Style Quality Steak at Home

Big Green Egg - Restaurant Quality Steak at Home

Egg-cersized Recipe #1 Chicken Enchilidas!

Egg-cersizing (def.) taking a great recipe and making it EVEN BETTER by cooking it on  the BIG GREEN EGG.

Chicken & Black Bean Enchilada Casserole

2 cups diced or shredded chicken breast meat (I used a rotisserie chicken for Schnucks)

½ teaspoon ground cumin  (I tripled this)

½ teaspoon ground coriander  (I tripled this)

Crushed garlic clove  (I tripled this)

2 Tablespoons chopped fresh cilantro

1 (15 oz) can black beans, rinsed and drained

1 (4.5 oz) can diced green chili peppers, drained

2 (10 oz) can red enchilada sauce  (I made my own..1 (28oz) can of stewed tomatoes, drained plus 1 Tbspoon chili powder,  1 cup Chi-Chi’s medium salsa – processed in blender until smooth. )

8 (6 inch) corn tortillas

2 cups shredded Mexican blend cheese (I doubled this)

1 (8 oz) container sour cream

Directions:

Preheat the oven (Big Green Egg) to 375°.  

Use a large skillet (I used the Big Green Egg Paella Pan). 

Spray with vegetable cooking spray or coat with enough butter/oil to keep food from sticking to pan.

In a medium sized bowl,  stir  the cumin, coriander, cilantro and green chilis into the chicken.

Spread half of the enchilada sauce over the bottom of the pan.  

Place 4 tortillas over the sauce, overlapping if necessary. Spoon the chicken mixture over the tortillas, and sprinkle with half of the cheese and all of the sour cream (spreading sour cream over shredded cheese does take a little patience!)

Layer 4 more tortillas over the sour cream. Spoon the remaining enchilada sauce over the tortillas. Add the last of the shredded cheese. Top with sliced jalapeno peppers, if desired.

Bake for 25-30 minutes in the Big Green Egg. 

NOTE: Do not place the pan directly on the grilling rack. Instead,  place on an elevated rack* or use a “Big Green Egg plate setter” to raise the cooking surface (to prevent burning.) 

 Let stand 10 minutes before serving.

*Elevate rack by placing two bricks (about 10 inches or so apart) on their sides on main grilling rack. Place a second rack over the bricks or just place the pan directly on top of the bricks.

This came out soooooo good! Thinking you could leave out the tortillas  and serve with guacamole and tortilla chips on the side for an incredible appetizer dip / meal!

Win a Hot Spring hot tub!

Win a Hot Spring hot tub!

Baracuda Automatic Cleaner