Monday, March 10, 2008
So, we did make an effort on this day to make it crazy, but frankly, most days do not look that much different!! Most fun stuff shown here is from Krystal Hartley. The page template is from Anna Designs at ScrapArtist.com. Alpha from Shabby Princess Promise.
Happy this is one day post-blizzard. Yikes, I do not recall the roads staying so bad for so long since the 70's perhaps!Pin It
Friday, March 7, 2008
Pretty cool digi goodness from Big Huge Labs. I wish that lower blue block showed her face a little better b/c I think it would be very cool framed and hung on a wall, BIG. Add that to my list of things to actually do, not just think about doing.
Crazy amount of snow here, we actually have a Blizzard warning for the overnight. That, coupled with the 4-5" we got earlier, and below freezing temps, has us at home instead of at the Broadway edition of High School Musical. Only Olivia and I had tix, so I just could not muster up the nerve to take such a chance driving downtown, just the two of us. She is pretty disappointed, and I am too especially about forfeiting the money for the tix. Everything else in the city, EVERYTHING, is closed due to weather. Even the other shows or events at the venue are closed, all but that one. Oh well.
We still have a busy weekend ahead so I hope things clear out early enough tomorrow to allow us to do those things.Pin It
Wednesday, March 5, 2008
On the topic of just plain delicious, I made a recipe called "easy cordon bleu" tonight and it was terrific. The recipe I followed was very much like this, but it called for cream of chicken soup instead of the cheddar cheese soup in this one. Pin It
Tuesday, March 4, 2008
As promised, here are some recipes from the other night. I think I have posted all of them at some time or another but here we go again:
Black Bean and Corn Salsa
13 oz can black beans (drained)
15 1/2 oz can sweet corn (drained)
1/4 cup cilantro (chopped)
4 cloves garlic (minced)
2 tbsp fresh lime juice
1 tbsp honey1 tsp ground cumin
1 tsp tobasco
1 tsp rice vinegar
Mix together and refrigerate. Serve with chips.
1 lb. ground chuck
1 small onion, chopped
1 c. cream style cottage cheese (small curd)
1 (10 ounce) can diced tomatoes and green chilies
1 (8 ounce) can tomato sauce
1 (4.5 ounce) can chopped green chiles (optional, I omit this)
10 6 inch flour tortillas
2 c. shredded Mexican Cheese blend
COOK ground chuck and onion in a large skillet over high heat, stirring until beef crumbles and meat is no longer pink; drain. Return to skillet, stir in cottage cheese.
PROCESS diced tomatoes and tomato sauce in a food processor until smooth. Stir in chopped chiles if desired.
SPOON 2 to 3 tbs. ground beef mixture down the center of each tortilla; top each w/ 2 tbs. tomato mixture and 1.5 tbs. cheese. Roll up tortillas and place seam side down in lightly greased 13x9 baking dish. Pour remaining tomato mixture over top, top with remaining cheese.
BAKE enchiladas at 350 degrees for 20 minutes or until bubbly.
Prep: 20 minutes Bake: at 350 degrees F for 23 minutes Cook: 10 minutes
4 Tbs. unsalted butter
1 onion sliced
1 lb. boneless, skinless chicken breasts, cut into small dice
1 can (4 ounces) diced green chiles, drained
3 ounces cream cheese
1/2 tsp. salt
1/3 cup vegetable oil
10 fajita-size flour tortillas
1/3 cup half-and-half
1 cup grated Monterey jack cheese
1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Melt butter in a large nonstick skillet over medium-heat. Add onion and cook for 5 minutes, stirring occasionally. Add chicken and cook 5 more minutes. Stir in chiles, cream cheese and salt. Turn off heat and stir until smooth.
3. Place oil in a small skillet and heat over medium-high heat. Place a tortilla in the oil and cook for a few seconds until tortilla becomes limp. Remove to a paper towel lined tray and repeat with the remaining tortillas.
4. Spoon about 1/3 cup of the filling down the center of each tortilla. Roll and set seam side down in baking dish. Pour half-and-half evenly over the top and sprinkle with the grated cheese.
5. Bake uncovered at 350 degrees F for 23 minutes or until top is golden. Allow to cool slightly before serving.
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Dixie’s Veggie Tacos
sauté: ½ zucchini, sliced + cut into pieces
½ carrot, grated
½ onion, chopped
¼ green pepper, chopped
add: 1 cup canned corn, drained
½ cup salsa (mild)
½ can (8 oz) stewed tomatoes, cut into pieces
½ can (8 oz) kidney beans
mix together and heat. fill heated taco/tortilla shells. add shredded cheese (any kind) and sour cream. makes ~4 servings. Pin It
Sunday, March 2, 2008
Something quick. Shelby had this special day last week. I think she wore it all here, and once she was at school, everything went in her backpack. She is too busy to fiddle with such nonsense!
The February frame is from DigiTreats.
Anna Russel Paper. Page template: Blue Flombingo.
Alpha: Fat Alpha from Nikkie at Faith Sisters.
I hosted my Mexian fiesta for my 4 girlfriends on Friday night. It was such a good time! Two thumbs up for the premade Margaritas in the bottle, both varieties were very taste. I liked the Jose Quervo Gold the best.
I made several dishes from scratch but Blogger is not letting me cut and paste right now. Look for recipes tomorrow.