Thursday, October 27, 2011

Before and After

This is just one of the things we've been busy doing during Kevin's vacation.

Tuesday, October 25, 2011

Thursday, October 20, 2011

Easy Mexican Casserole

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
1. Preheat oven to 350 degrees F
2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

If you like mexican food (like my Kevin does), this is a very tasty, flavorsome dish!
Allyson just posted something cute on her blog!

Monday, October 17, 2011

Sunday, October 16, 2011

Friday pictures - homeschool meeting (H.E.D.G.E.)
  A day w/our homeschool of the kids painting pumpkins and playing the game Red Rover outside.
Saturday pictures
  We grilled out for lunch on this gorgeous Fall day.  Then in the afternoon, we met up w/our friends Rich, Jean, and their son Ben...Sam, Kristina, and their kids Lily and Sean at The Corn Maze and Pumpkin Patch at Oakes Farm.


Tuesday, October 11, 2011

Monday, October 10, 2011

Chicken Salad

I fixed this for a ladies luncheon. It is delicious. Even Caleb liked it. I meant to take a picture of it when I first had it done but forgot to do that. I made enough to fill a very large platter lined w/lettuce leaves. Now this is what is left. I doubled the recipe. I think it gets better w/age so make it about 2 days ahead of time. Very easy recipe. What is so good about it is you don't eat it on bread so fewer calories and very filling.

Chicken Salad Contessa

2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving
Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

Tuesday, October 4, 2011

Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

3/4 lb. bacon, cut into inch pieces
1 cup crumbled feta cheese
3 tbs sour cream
1/8 tbs oregano & pepper
3 skinless, boneless chicken breasts
2 eggs, beaten 
   flour and bread crumbs
4 potatoes, cubed(I use red potatoes & leave skins on)
1 Vidalia onion, chopped
2 tbs butter
3 tbs sour cream
1. Preheat an oven to 350 degrees. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
2. Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
3. Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees. (I laid a sheet of aluminum foil over the top of the chicken help hold the moisture in the meat.  Make sure you let your meat relax after it's done BEFORE really makes a difference.)
4. Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
5. While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.

I'm going to be taking a break from cooking time-consuming meals.  We are going to be eating beans w/fat back and easy crock pot meals for a little while.  Even though I won't be posting recipes for a time, I will still be looking forward to seeing what you guys are cooking up!  :)

Saturday, October 1, 2011

On Friday...Lula, our pastor's wife, and their three children Noah, Hannah, and Sara came over to our house...we played, ate, petted bunnies, road Honey Dew, visited...a fun afternoon!

This morning it was 48 degrees tonight, we decided to enjoy our first warm cozy fire in our living room.

Allyson is posting on her blog again.  She wants everyone to please go check it out!  The follow is the link in case y'all forgot: