Saturday, July 25, 2015

Happy Dance in My Mouth

Some friends of ours invited us over to their house recently for dinner, games and some swimming in the neighborhood pool.  It was such a fun time.  Mrs Q made a great recipe for enchiladas.  They were very tasty. She shared the recipe with simple.

Shredded Pork Enchiladas
adapted from:

3 T butter
4 T flour
1 1/2 cups chicken broth
1 (10oz) can red enchilada sauce
3/4 t cumin
1/2 t onion salt
2 T brown sugar
2-3 cups shredded sweet pork
7 large tortillas
1-2 cups shredded Mexican cheese blend
1/2 cup chopped cilantro

Preheat oven to 400. In a saucepan melt butter; stir in flour until pasty. Whisk in broth, enchilada sauce, cumin, onion salt and brown sugar. Stir until thickened. Pour a little in the bottle of a greased 9x13 pan (just to coat the bottom). Fill the tortilla with shredded pork, a pinch of cilantro and a couple Tablespoons of cheese. Place seam side down in pan. Top with remaining sauce, cilantro and cheese. Bake 15 minutes until slightly browned.

Tuesday, July 21, 2015

Tasty and Delcious

Pulled pork is a favorite of my husband and me.  Usually it is drenched in a thick gloopy bbq sauce but this recipe is sweet but very savory.

Cafe Rio Sweet Pork
adapted from:

2 pounds pork loin
3/4 cup coke
1/4 brown sugar
Marinate overnight.

1 cup coke
1/4 cup water
1/2 t garlic salt
1/4 t onion salt
1/4 t chili powder
Add marinated pork to a greased crockpot (discard marinade). Pour above ingredients over pork. Cook on HIGH 3 hours.  Drain. Keep pork in the crock pot; shred.

3/4 cup coke
3/4 cup brown sugar
1/4 t chili powder
1 (4oz) can diced green chilies
1 (10oz) can red enchilada sauce
Pour over shredded pork and cook for an additional 30minutes.

Friday, July 17, 2015

Perfection For Friday

We have been trying to go meat free every Friday of the year.  Though it has been hard, it is rewarding.  I found a delicious egg casserole recipe...though BAP and SSP did not really care for it. They gagged down their leftovers for breakfast the next day.

Chiles Rellenos
adapted from: Fix and Forget It New Cookbook

8 oz can whole green chilies (10 chilies)
1/2 lb pepper jack cheese, cut into 10 strips
4 eggs
1 cup milk
1 t chili powder
1 t cumin powder
1/2 cup shredded cheddar cheese

Rinse seeds from chilies.  Stuff with cheese strips.  Place in a greased 8x8pan. Top with shredded cheese. Preheat oven to 350. Whisk together eggs, milk, cumin and chili powder.  Pour egg mixture carefully over chilies. Bake for about 30-45minutes until knife comes out clean. (You can alternately bake on HIGH in the crockpot for 3 1/2 to 4hours).

Sunday, July 12, 2015

Crazy Happy Summer

This summer has been a whirlwind.  We have done so much in the last month and a half.  Only a month and a half more.  The weather has been just warm and we have been outside as much as possible.  Here are a few glimpses of what we have done.

Being careful not to walk in the garden

Swimming at the (glorious) pond

Enjoying a free outdoor music concert
(Thank you Mom and Dad for taking the boys for the weekend!!)

practicing for swimming lessons

swim lesson time

Saturday, July 4, 2015

Shrimp On Barbie...Oh My!

As soon as this recipe was published I had to bookmark to make immediately.  It was so darn delicious.  I have to make them again but more of it.  MMM.... Even the non-shrimp lovers of our family enjoyed it.

Shrimp & Sausage Kebabs
adapted from:

2 lbs raw jumbo shrimp, peeled-deveined-detailed
2 lb Andouille Sausage, coined
3 T olive oil
3 T Cajun seasoning

Pat shrimp dry.  Toss with olive oil and Cajun spice mixture until well coated.  Skewer onto metal kebab sticks (or bamboo ones that have soaked for at least 30minutes) with a sausage coin in the curly part of the shrimp.  You should be able to fit 4-5 shrimp/sausage per skewer.  Put on a screaming hot grill.  Cook 1-2 minutes per side until shrimp is pink and cooked through. 

Dipping sauce
1 T Cajun spice
1/2 cup mayonnaise
1 T lemon juice

Combine in bowl.  Cover and refridgerate until serving time...longer the better. 

Tuesday, June 23, 2015

Then ... And .... Now

I love you SweetHeart!  It has been 8 years since we said "I  do." Each day I fall more and more in love with you. You are a great blessing from God. You are an awesome husband and father.   We have been through a lot over the past 8 years ; lots of ups and downs. I love you and always will.  Thank you for picking me to continue on life's journey with you.  As our first dance song says, "Oh, darlin'! I'm gonna love you forever, forever and ever, Amen!" (Randy Travis) 
Happy Anniversary!
Cheers to many more years.



Sunday, June 21, 2015

Perfect Steak

My dear husband loves steak, even as it "moos." Yuck I hate raw steak.  I thought I would try my hand at indulging his taste buds.  This steak was ...though I did have to ensure it was cooked all the way, since it is not a good idea to eat raw elk. I wish I would have marinated my meat longer, since it was a tad on the chewy side.
Happy Father's Day!

Preparing to open Presents

Teaching BAP and SSP how its done

Steak Marinade
adapted from:

1/2 cup oilve oil
1/4 cup worcestershire sauce
1/2 cup soy sauce (use LOW sodium)
3 T minced garli
1 small onion, diced
2 t black pepper
1/4 cup A1 sauce
2 T Montreal Steak Seasoning
4 round steaks (about 2 lbs worth)

Combine all ingredients in a zip bag. Let marinate in the fridge from 6-24hours. I did about 8; next time I will do longer.  Grill on the BBQ as desired.