Nothing new

Still feeling terrible. I haven't been off of the couch long enough to do anything/go anywhere so I have absolutely nothing to blog about. Instead, I'll leave you with two pictures Chad took with his phone last night.

P.S. I'm loving the cooler weather we've had! A/C is off, windows are open...my favorite season is on it's way. I love fall!

Toilets & Enchiladas

Lately I've been feeling like this:

No fun, especially when Chad's been out-of-town for a few days. The kids have been fending for themselves and the house shows it. Such a mess.

As soon as I'm feeling better, I'm going to make the Pioneer Woman's white chicken enchiladas.

Here is her recipe:


■2-½ cups Cooked, Shredded Chicken
■2 cups Reserved Broth From Chicken
■3 Tablespoons Canola Oil
■12 whole Corn Tortillas
■1 whole Large Onion, Diced
■3 whole 4 Oz Cans Whole Green Chilies, Diced
■1 whole Jalapeno, Seeded And Finely Diced
■1 teaspoon Paprika
■½ cups Heavy Cream
■2 Tablespoons Butter
■2 Tablespoons Flour
■1 cup Sour Cream
■2-½ cups Monterey Jack Cheese, Grated
■Salt And Pepper, to taste
■Picante Sauce (optional)
■Cilantro, Chopped

Preparation Instructions

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

Serve with picante sauce, if desired.

Well, look who decided to show up!

I've decided to resuscitate this baby. I spent a 1/2 hour reading old posts, from the very beginning to end and had to fight the urge to delete some things. What I realized, though, is that it was a great way to keep track of life, especially for the girl since she doesn't have a baby book yet...or ever.

My computer crashed last week (I'm going to loose all of my recent pictures - wah!) so I'm using Chad's work laptop. As soon as I get my computer back, I'll be able to start adding pics again.