Sunday, February 28, 2010

What's Cooking

Monday-Sour Cream Chicken Enchiladas with Spanish Rice
Tuesday- Out of cooking
Weds- Pork Chops stuffed with sun dried tomatoes and spinach served with broccoli
Thurs- Chicken Cordon Bleu with Fresh Green Beans
Fri- Apple Butter Pork Loin with Asparagus
Sat- BBQ Shredded Beef with beans
Sun- Crock Pot Burgundy Beef with Lemon Mashed Potatoes
I'm going to try to come back on and update this with all the recipes since I've had some people asking, but if I don't get around to posting a recipe you are interested in, then just ask and I'll get it to you!! If I am not following someone elses recipe then it takes me a while to put it together because I rarely meausre and I just toss everything together! I'm going to make some type of yummy dessert, probably on Weds so I'll add that once I decide on it!
Sour Cream Chicken Enchiladas(burrito style)
This recipe was shared with me from my mother in law.  I have made some adaptions, but the basic recipe is from her so I have to give her credit of course.:)
1 Block of Cream Cheese Softened
Half a Pint of Sour Cream
1 small diced onion
2-3 Cups of Shredded Cheese
Shredded Chicken(about 25 oz if you use canned)
Salt, Pepper and Garlic Powder to taste
1-2 Cans of Rotel
2 small cans diced green chilies
1-2 Cans of Green Sauce
About 2 dozen tortillas (i prefer the burrito size uncooked from costco)
First drain your chicken if you use the canned kind and add it to a medium sized mixing bowl, season it to taste with the salt, pepper and garlic.  Next add the sour cream and cream cheese, mix well.  Add about half the shredded cheese, the green chilies, onion and a can of rotel, mix well to incorporate all.  Set the mixture aside.  Cook your tortillas if you chose the uncooked brand, while you cook the tortillas you can heat up the green sauce in a saucepan and set aside.  Once all tortillas have been cooked you are ready to assemble!  First heat the oven to 350 and spray a glass baking dish with non stick cooking spray.  Take your tortilla and dip in the green sauce, spoon a few tablespoons of the mixture into your tortilla and roll it up just like a burrito, place it the baking dish and repeat until all tortillas have been filled.  If you have extra filling left over you can freeze this!  Once your baking dish is full, take any remaining green sauce and pour over the top, take the other can of rotel and sprinkle this along with the remaining cheese on top.  Place in the oven for about 20-25 minutes, until cheese is melted and sauce is bubbly! Serve with chopped lettuce, tomatoe, sour cream, hot sauce, rice and beans! ENJOY!
Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

  • 1 Tablespoon olive oil, plus 1 tablespoon
  • 2 cloves minced garlic
  • 6 sun dried tomatoes, diced
  • 1 (10 ounce) bag of frozen spinach. Thawed and excess water squeezed out
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon fresh ground pepper
  • 1/4 Thyme
  • 1/4 cup of white cheese of your choice, i like feta
  • 1/3 cup reduced fat cream cheese
  • 4 (4oz) center cut pork chops
  • 1 1/2 Cups chicken broth
  • 1/2 lemon zested
  • 2tablespoons lemon juice
  • 2 teaspoons dijon mustard
Warm the 1 tablespoon oil in a medium sized saute pan over medium heat.  Add the garlic and cook until gragrant, around a minute.  add teh sun dried tomatoes, spinach, salt, pepper and thyme.  Cook until combined, just a couple minutes.  transfter the mixture to a medium sized mixing bowl.  add the cheeses, stir to combine and set aside.
Using a sharp knife , cut a pocket into the thickest portion of the pork chop.  Stuff each pocket with 1/4 of the spinach mixture and close the chop around the stuffing.  You can season the outside of the chop with some additional salt and pepper.
In a small bowl combine the chicken broth, lemon zest, lemon juice and mustard.
Warm the other tablespoon of oil in a large heavy skillet over medium to high heat.  When the pan is hot add the chops.  Cook until golden and cooked trhough.  Transwer them to a side dish and tent with some foil to keep warm.  Add the chicken broth mixture to the skillet over medium high heat.  Scrape up the brown bits from the pan as the broth simmers.  Reduce the broth by about half to make a light sauce, around 10 minutes.  Spoon some over the pork before serving!
Chicken Cordon Bleu
  • 1 cuup milk
  • 1 cup dry bread crumbs
  • 6 boneless skinless chicken breasts, pounded to about 1/4 inch thickness
  • salt and pepper to taste
  • 6 slices cooked ham
  • 6 slices swiss cheese
  • 2 tablespoons veg oil
  • 1 (10.5 oz) can cream of chicken soup
  • 1/2 cup heavy cream
1. Preheat oven to 350. Put milk and bread crumbs into two seperate shallow dishes.
2. season the chicken with salt and pepper.  Place one slice of ham and cheese on each piece of the chicken.  Roll and secure with toothpicks.
3. Dip each chicken roll into milk, and then into the breadcrumbs.
4. Heat oil in a large skillet over medium to high heat.  Brown the rolled chicken on all sides.
5. Arrange the chicken in a 9x13 inch baking dish.
6. In a small sauce pan over medium to high heat, blend the soup and heavy cream, season with salt and pepper to taste.
7. Pour over the chicken and bake in the oven for about 15-20 minutes, until no longer pink and juices run clear!
Apple Butter Pork Loin
  • 2 (1.5 pound) Pork Tenderloins
  • Seasoning Salt to Taste
  • 2 cups apple juice
  • 1/2 cup apple butter
  • 1/4 cup brown sugar
  • 2 tablespoons water
  • 1/4 teaspoons ground cinnamon
  • 1/4 teasopoon ground clove
  1. preheat the oven to 350
  2. season the pork with seasoning salt and place in a 9x13 baking dish or small roasting pan.
  3. pour apple juice over the pork, and cover the dish with a lid or tin foil.
  4. bake for 1 hour in the oven.
  5. while the pork is baking, mix the apple butter, brown sugar, water, cinnamon and cloves.
  6. after the hour, remove pork loins from the oven, and spread the apple butter mixture over them.
  7. cover and return to the oven for 2 hours or until fork tender!

Tuesday, February 23, 2010

Kylie's Baptism

Kylie was baptized this past Saturday. The program was as follows:
Conducting: Bishop Slade
Piano: Aunt Kandra
Opening Song: When I am Baptized
Conducting: Grammie
Opening Prayer: Mom
Talk on Baptism: Grammie
Musical Number "Daughter of a King": Auntie Brooke
Baptism of Kylie by her Papa
Talk on Holy Ghost: Uncle Jared
Confirmation by Papa
Closing Song: The Still Small Voice
Closing Prayer: Dad
It was a very special day for Kylie and for us as we are so proud she made the decision to be baptized.  I truly think she understands the decision she has made for herself.  We love her so much!  Thank you to those who participated and attended to share this special time with all of us!

Monday, February 22, 2010

My Menu This Week

   So I didn't do too good with the menu last week, but it wasn't entirely by choice! I made Mon-Wed dinners and after that nothing! Thursday night I went to a bridal shower so the kids just got some quesadillas before I took off.  Friday, my back was out and I wasn't about to stand over any counter or sink and I can't even remember what we wound up having!  We got a pizza on Saturday from Bashas and it was just as good as Tiana told me it would be..ha ha!  I worked yesterday so brought home some mexican food for dinner. 
   This week I am going to do my absolute best to stick to the meal plan!  So this is how it is currently set to go..
Monday-Country Fried Steaks with mashed potatoes and gravy
Tuesday- Roasted Garlic White Pizza
Wednesday-Chili Dogs with potato salad
Thursday-Mexican Chicken with rice
Friday-Lasagna, salad and garlic bread
Saturday- Chili
Sunday- Apple Butter Pork Loin
   Now this is subject to change, but lets hope it doesn't!

Wednesday, February 17, 2010


I love to cook! I love to bake!  I don't love to clean up, but the process that leads up to it is very fun.  It's always so rewarding when you finish whatever it is you are preparing.  It doesn't even matter that most of the time you put so much time and effort into a dish and it's gone just like that.  I am pleased when my family is pleased with what they are eating!
I like to make a menu for the week so I have my dinners all planned out ahead of time and can prepare by gathering any ingredients from the store that I might not have on hand, and that is usually a lot of ingredients. LOL  I wish I had been saving all the menus from weeks past, but instead I just toss them at weeks end.  So now I am going to keep my menus posted on here and that way I'll always have something to keep track of.  I suppose if it becomes too much posting or whatever I can start a seperate blog, but then again it's not like many even read this ha ha!
So this week beginning with Monday, yes I know the week begins with Sunday, but I started it with Monday; we are having
Monday: Spaghetti with meatballs, salad and garlic bread
Tuesday: Jalapeno Chicken with steamed green beans
Wednesday: Steak Sandwiches
Thursday: Country Fried Steaks with mashed potatoes and gravy
Friday: Leaving this day open as for now, might not be home to cook!
Saturday: Roasted Garlic White Pizza
Sunday: Taco Soup
I usually aim to make one new recipe per week and this week that is the Taco Soup. 
I took a picture of last nights yummy dinner for you to enjoy...

Tuesday, February 16, 2010

Kylie has a big day ahead of her

Just a quick note to let everyone know that Kylie is being baptized this Saturday at noon! 

Wednesday, February 3, 2010

The Tooth Fairy

No, nobody lost a tooth.  LOL  I took Kylie and two of her friends to see the movie last night.  It was a belated Birthday party for her. I think I am grateful that the other 2 girls she invited were unable to attend because on the ride home I about lost my hearing from all the shrieking they were doing, LOL!!  They all loved the movie and then we had pizza afterward and came home.  Thanks to Grammie for keeping Tyler, Roo and Kennedy so I was able to focus all my attention on Kylie and her friends. 

And a quick picture of the Karissa and Kennedy sitting so nicely yesterday while I got my eyebrows waxed!