Monday, April 06, 2009


Happy Monday, everyone :) (I love Mondays...that fresh start thing, I guess)

So much going on right now...I think April and May are busier than November and December in our family. I'm prepping 300 kits for Inspired, doing the scheduling for a school event involving 200 families, planning Easter, a birthday party, just went cub scout camping, and Noah has a Taekwondo belt test this week. It's nuts around here.

I took a couple of photos just so I'd have something to post today. Just two of the containers on my shelves in my crafting room. One is a metal basket full of old postcards, papers, photos, etc. The other is a silver beaded jewelry box with button cards, millinery flowers, and berry stems. Very exciting, huh? lol (You can click on the photos if you want to see larger versions.)

I hope when life slows down I'll have time to write more. Making King Ranch Chicken for dinner tonight. (recipe below) Have a good night!

Jennifer’s King Ranch Chicken

1 1/2 lbs. boneless, skinless chicken breasts
1 med. Chopped onion
1 small chopped green pepper
1/2 tsp. chopped garlic
1 Tbsp. oil
8-10 corn tortillas
1 tsp. chili powder
1/2 to 1 c. milk
1 can cream of mushroom soup
1 can Rotel diced tomatoes and chiles (drain 1/2 of the liquid off)
2 c. shredded cheddar cheese
salt and pepper to taste

Preheat oven to 350 degrees. Add the oil to a large saucepan or pot over medium heat. Add the chopped onion and garlic and saute’ until onions are soft.Add the chicken breasts to the pan with the onions and garlic and saute’ about 7 minutes on each side or until well-browned. Sprinkle each side of the chicken with salt, pepper and a little chili powder as you turn them over. Remove chicken from the pan, shred the meat on a cutting board, and put the meat into a bowl; set aside. KEEP the other contents of the pan set aside, also. Add a little bit more oil to the pan and saute' the tortillas in oil, just about 10 seconds on each side. Drain on a paper towel. (You just want them SOFT, not greasy. ) In a rectangular baking dish sprayed with cooking spray, layer the tortillas to cover the bottom of the pan. Add chicken on top of the tortillas. Blend remaining ingredients (except cheese) in a large bowl with the onions and garlic, stirring well. Pour over the chicken in the baking dish. Top with cheese and bake for 30-40 minutes, or until cheese is bubbly. Serves 6-8.