Saturday afternoon, Hannah was taking her nap. I was piddling around in my craft room and my husband said that he was going to go outside and do a few things in the yard. I thought that maybe he’d pull some weeds or something. A few hours later, I looked out the window and this is what I saw:
I just never know what he’s going to do.
We had some photos taken by an amazing photographer a few weeks ago and I am super excited about the shots. I met with her last night and ordered my prints. I can’t wait to get them framed and displayed in my home. Here’s a sneak peek.
Speaking of great shots, I captured this pic of Hannah wearing the dress that my sister sent with a note that says, “Dressin’ Twinks like I like to dress – in pink and ruffles!” Who can’t appreciate that?
This week, I finally made two recipes that I have been wanting to try out. Surprise, surprise both of them have a Mexican flare to them! What can I say? This family loves anything Mexican! Note that neither of these recipes are necessarily healthy, but oh my yum!
The first one is called a Chicken Enchilada Ring.
3-4 cooked chicken breasts
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips
1. Shred chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.
2. Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet in a circle with longest length of each triangle ends overlapping in the center and points toward outside. There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 2 Tblsp. crushed chips.
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.
The next dish I made is simply called Mexican Chicken. Anything with the word “Mexican” in it and I’m sold.
3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel*
1-2 cups cheddar cheese
Package of corn or flour tortillas (small)
Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, Rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly. So easy and so yummy!
*I first experienced the wonder that is called Rotel while visiting my sister in Los Angeles. I have searched high and low for it here in Ohio. Apparently we don’t have the stuff in this geographic region, so we northern gals are left to make our own. Sigh. While it’s not as good, it worked just as well for this recipe. I mixed a can of diced tomatoes, a small can of chiles, about 1/4 cup of chopped onion and a splash of lime.
Happy Thursday, friends!