Saturday, May 9, 2009
Wooddale Women's Brunch
Monday, May 4, 2009
My Classroom's Culture Quilt
Tuesday, April 28, 2009
Under Construction
The basement is under construction still, but should be completed in the next couple months. We're going to build suspense and stop taking pictures of it until completed! Stay tuned.....
Wednesday, April 15, 2009
Sunday, April 12, 2009
Sunday, March 29, 2009
Easter with Matt's Family!
We celebrated Easter early with Matt's family!
Aubrey on her first Easter Egg Hunt! She wasn't too fond of the uneven grass. You'd be surprised at how many young kids have a phobia to grass! It's hard to walk on this stuff as a beginner-walker! She found all of her eggs, though!
Saturday, March 7, 2009
Saturday, February 28, 2009
The Vanity is Installed!
Saturday, February 14, 2009
Grouting the Walls
Saturday, February 7, 2009
Matt & Matt - The Cop Duo!
"Pull Over!" "No, it's a cardigan, but thanks for noticing."
Monday, February 2, 2009
I'm the most fabulous cook EVER!
Ingredients
- 1 large onion, chopped
- 1 pound boneless skinless chicken breast (cut off fat)
- 2 cups low-sodium chicken broth
- 1 green pepper, seeded and chopped
- 2 jalepeno chiles, seeded and chopped
- 1 3/4 tsp ground cumin
- 1/2 tsp cayenne pepper
- 3/4 tsp salt
- 1 can (14.5 oz) diced tomatoes with chiles, drained
- 2 cups frozen corn, thawed
- 2 cans cannellini beans, drained and rinsed
- 2 tablespoons stone-dround cornmeal
- Shredded Monteray Jack cheese for on top
Directions
- In a 5 to 6 quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalepeno, 1 1/2 tsp of the cumin, 1/4 tsp of the cayenne, and 1/4 tsp of the salt.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 tsp each of cumin and cayenne, and the tomatoes, corn and beans. Gently mash 1 can of the beans in the can before adding it in (this thickens it).
- Stir in the cornmeal and remaining 1/2 tsp salt. Let sit for a few minutes to soften the cornmeal.
- Serve sprinkled with a little of the Monteray Jack Cheese and cornbread on the side.
*If you only have a small 3 qt. crockpot like me, you can still cook all of #1 in your slow cooker, and then transfer it to a large chili pot when adding the other ingredients on medium heat.
*If you're in a hurry and can't wait the full 4 hours, you can just take the temp of the chicken, when it's at the right temp that's good enough.
Sunday, February 1, 2009
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