may is tomorrow.

April 30th, 2015

Another reason to loathe May… Bailey is officially moving out tomorrow.  He will be living in an apartment close to his work (sad face). I will miss the late night talks, the morning talks as we are both running around to get ready for the day, all the help he is with lifting Isabelle and carrying her to bed or from bed, and just knowing he is here. He is a great son and I will be sad to have him living away from home.  That is two now that have and are flying away from the nest. I love to see how well they have grown up and how they are productive members of society. They are considerate of others, thoughtful of the people and things around them, responsible and trustworthy. I know when they were born and my job as a mom began this was the ultimate goal, to raise healthy adults to start the cycle again. Honestly tho, I could live in a huge house with all my kids and be happy. As a young mother I remember loving the days when they were headed to school on the bus and was allowed a few hours of quiet time. I still love a little quiet time, but I do not celebrate the times they leave home, rather I celebrate internally when I look around the dinner table and see all their faces smiling and talking to each other. Those are the happy times. After Isabelle’s <near> drowning I became very nervous about leaving home or anyone leaving home, scared of the unknown because the bitter taste of tragedy was so strong. It took some time and prayer to realize that I could not create a safe bubble for my family, but had to let go and trust that they would be okay. So now, almost 11 years later, I do not fear for them going into the world and being away from home. I just really like them and enjoy them when they are home.

I was reminded by Melanie that I haven’t blogged in months. I looked and it was January when I last blogged. February we celebrated Bailey’s 21st birthday. In March Emelia turned 17 years old. In April Izzy got her new wheelchair that is staying at school until a)summer or b) i figure out how to get a wheelchair van. She also went to the local special olympics which is always fun for her. We ordered cute t-shirts that say team izzy and are ordering more this week in gray with zebra print this time. Other than daily seizures, she has been very healthy. I would love to start her on the CBD oil.


bailey21

 

em17

 

dallas

 

aso1

 


aso2

I am getting excited to finally graduate from college this summer. It has taken so long to get to this point I almost feel like it has lost the excitement it may have gotten had I finished a long time ago.

Here is a recipe we’ve been having a lot lately. Everyone likes it!  I put avocado slices and squeeze lime juice on top of each serving and make a double batch.

ONE PAN MEXICAN QUINOA

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!

INGREDIENTS

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapenos, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

  • Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.

  • Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.

  • Serve immediately.

 

christmas and after that…

January 5th, 2015

How did Christmas come and go so quickly?  It seems like it was Thanksgiving Day last week.  I’m getting sick of this “time flying” stuff!  We had lots of fun Christmas parties.  Isabelle received some fun gifts this year.  The Isabelle American Girl doll and a wheelchair for her doll, along with a target version of the AG doll named Evelyne (which I love for obvious reasons).  *sidenote: I dreamed of Marmar all night last night!*

Matt is back on his vegan-ish kick so I’m helping by finding good healthy things to cook.  The top recipe so far is a black bean taco recipe, the best part is the avocado cilantro lime sauce.  So good I ate some on a corn tortilla alone.  I can see using that for a lot of mexican type recipes.  The next in line is a lentil chili.  Matt says this isn’t close to the first, but I disagree.  I did not miss the meat in the chili one bit and it was really good!

Black Bean Tacos with Avocado Cilantro-Lime Sauce

Vegan, gluten-free

Makes about 8 tacos (can easily cut in half if desired)


Ingredients

Two 15 oz. cans black beans

1 cup salsa (restaurant-style or other)

1 tsp. cumin

Corn tortillas

Toppings of your choice: lettuce, tomato, onion, roasted red peppers, corn, avocado, cilantro, etc.

 

{For the sauce}

1/2 ripe avocado

3/4 cup cilantro, stems removed

Juice from 1 lime

1 clove garlic

1 Tbsp. olive oil (I used coconut oil melted)

1 tsp. agave/honey

1/8 tsp. salt

 

Directions

Make the avocado sauce: in a food processor or blender, add all sauce ingredients and blend. Add a touch of water to thin if necessary, and tweak seasonings as desired. Set aside, or refrigerate if making ahead of time.

In a pan over medium heat, add black beans (rinsed and drained), salsa, and cumin. Heat for about 5 minutes stirring occasionally, until heated through. (Optional: mash beans after heating for a creamier filling.)

While the beans are heating, chop and prepare your toppings. Warm the tortillas if desired.

Assemble the tacos: spoon the black bean mixture in the center of the tortillas, drizzle a small amount of avocado sauce over the top, and add your toppings.

 

I preferred these small and rolled up…

 

Lentil Chili

INGREDIENTS
2 Tbsp. olive oil
1 medium onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, minced
4 tsp. chili powder
1 (16 oz.) bag of brown lentils
2 (14.5 oz.) cans no-salt diced tomatoes
1 bay leaf
2 (32 oz.) cartons vegetable stock or chicken stock
? cup fresh chopped cilantro
sea salt and fresh ground black pepper
Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado

INSTRUCTIONS
In a large soup pot, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until onion is soft and lightly browned.
Stir in garlic and chili powder; cook for 1 minute.
Add lentils, tomatoes, bay leaf and vegetable stock. Bring to a boil, lower the heat to medium-low and simmer partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Adjust salt and pepper as needed.

I added a can of two different beans at the end for more texture, like black and kidney.
Stir in cilantro and serve.

I mostly post these recipes so I can find them later, but they are worth trying.

 

Happy 2015.

absent blogger.

December 6th, 2014

Yes, I know it’s been too long since I updates.  Sorry.  There has been so much going on it is hard to stop long enough to post anything on the blog. But, like I’ve said before my number one purpose of this blog is to look back at what was happening at different times and have those memories down for remembering.  Amanda and I both talk about searching the blog for favorite recipes etc.  It is a resource I enjoy and don’t want to completely let go.

It’s crazy that this year is almost half way over!  I will graduate this summer and I’m so excited to have a break from school.  I had a final and two huge assignments due the weekend of Thanksgiving.  That was not fun!IMG_5388 (1)IMG_5673IMG_5706IMG_5702 (1)

We did a theme halloween dress up … me, iz, mr. bates, and chevy were bees and Brandy was the bee keeper!  It was a fun night.  Iz was a super cute bee.

Bailey is wrapping up this semester at UCO and still loving his job at clevyr.  He went deer hunting on accident and totaled his car.  Thankfully he and Faith were both fine.  The deer was not.

Matt has been making sour dough bread.  Everyday.  We are all enjoying the hot bread and getting a little spoiled!  We are also all going to the gym a little more to make up for the bread! ha.

 

august…

September 8th, 2014

I know, I skipped July… so many good things happened in July like Izzy turning 12 years old and having a great birthday party at Cheesecake Factory; and Amanda had a great birthday with Lorenzo back from Colorado.

This was a great August.  As I get older (still hanging on to the illusion of 29) I am developing a love/hate relationship with my birthday month.  I LOVE birthday celebrating and gifts (who doesn’t?).  The month started with a girls trip to Lake Tenkiller.  Izzy’s beloved para who has moved on to student teaching came along too.  We spent hours boating swimming and grilling.  We stayed in a cabin on the lake and it was beautiful.  The first boat trip out I flipped off of the tube when I was trying to get on and landed face first on the back of the boat.  I came up thinking I would have a black eye but trying to get back on the tube and noticed everyone was looking at me funny.  I busted my eye open right on my eyebrow and was bloody.  After a little rest and some super glue I was good to go the next morning!  Izzy loved being on the boat and got a lot of good vitamin D.

I had a great birthday and felt very special on that day.

Later in the month I flew to San Diego to meet up with my near drowning mom friends.  We had a great weekend staying by the water in downtown San Diego.  We spent a day at the San Diego Zoo, ate at really fun places downtown, encountered really weird people, walked a lot, laughed even more, and talked almost all night long a couple of nights.

zoo

 

zoo2

Izzy also started middle school in August.  She’s officially in sixth grade!  Time flies, for real though.

Emelia is now a junior who drives herself to school.  She’s actually a very good driver so that’s all good.

Amanda is settled in their new place in Norman, enjoying her job and new puppy Dingo aka Angel.

Bailey is in school at UCO this Fall and working now as a real employee not intern doing what he loves – programming!

Catching up…

July 4th, 2014

My intention was to blog monthly more for myself to have a record or diary of what has happened.  You know life really goes by so fast it is sometimes hard to remember what happened even last week.  By keeping a blog I can look back at what was going on even a year or five ago and see what was going on in our lives.  I’m going to do a catch up recap and then hopefully I will be more diligent about keeping the blog updated. I left off in February…

The main things I remember about March were spring break and Emelia’s 16th birthday!  We celebrated her birthday at Melting Pot.  Another fun thing that happened in March was the arrival of Mr. Bates!  We rescued him from our local shelter.  He is a pug and I originally got him because it’s been Bailey’s dream to have a pug… but I fell in love with the little guy.  He is my shadow and so sweet.

emeliabday

 

embday

 

mrbates

 

mrbates2

April was a sad month.  Our friend Santana who also suffered a near drowning accident  passed away.  Lindsey, Santana’s mom has gone on the yearly retreats to Suncadia and we are friends.  I flew to Phoenix the week of his funeral and visited the funeral home while they discussed his clothes and hair.  I admittedly had a harder time the day of sweet Santana’s funeral.  It was a beautiful service in an all glass prayer center next to their church on a mountain.  So beautiful.  Everyone wore Superman shirts to honor this little super hero.  It’s amazing how our little non verbal angels are able to touch so many lives, and he touched MANY.   This family is fractured by the loss of their boy, keep them in prayer if you can…  I also met a fellow blogger while in Phoenix named Nancy Face.  She was a breath of fresh air and I was so anxious to meet her face to face after knowing her and her daughter Lauren through blogging for so many years.

lb

 

lb2

The month of May was busy busy busy!  The last month of school is just a fun time in Izzy’s class.  We all went to Stillwater for Special Olympics.  We had a great time, such a fun group.  Iz did great in her “events” and we were all so proud of her.  The end of May we moved Amanda and Lorenzo home from Norman.  Lorenzo has a fellowship with a Senator in Denver so will be gone for six weeks.  We were so happy to have them both here.  May also marked ten years since Isabelle’s near drowning accident.  I’m not sure why milestones seem to hit like a brick sometimes.  I think it’s just realizing how much time has actually passed and also where you are vs. where you thought you would be…

so

 

The class in our team shirts! Go TEAM MELANIE!

 

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Showing off her gold and silver medals!

 

so3

 

 

 

so4

 

Iz with Nini

 

so5

 

Gram and John came to cheer Iz on.

so6

 

Iz with Melanie, brandy and her special pillow they brought her for the day!

 

so7

 

At the torch parade.  Iz loved the sirens!

 

 

brandyandizzy

 

I love this picture of Isabelle with Brandy on fifth grade graduation day.

moving

 

Me and Amanda were busy instructing the guys where to put things during the move!

The highlights for the month of June were… Mom’s birthday, Matt’s Birthday, and our 25th Anniversary.  The month has been beating to a much slower tempo than the previous months.  We are enjoying days at home, walks at the park (and runs!), having all the kids home under our roof has been wonderful.  Amanda started working at JD Mccarty, Bailey is working at Clevyr doing programming and I am plugging away finishing my degree.  Won’t be long now!

mattbdaypoblano

 

Having Matt’s birthday lunch at Poblano Grill… looked down the table to see the kids glued to their phones!

annivflowers

 

 

Beautiful flowers for my anniversary.
anniv

 

anniv2

Amanda was so sweet to decorate for our anniversary.

bab

 

Izzy picked out this my little pony at build a bear!

bab2

 

Amanda had fun building a hello kitty with Lorenzo too!

Hopefully I will take time to give a full post on the happenings in July.

february… valentines day and lots of baking

March 2nd, 2014

Recently I posted about Izzy using her eye gaze device to say that she likes to cook… This month has been all about letting Izzy enjoy cooking.  Mom scheduled a day with her to make cupcakes for her class for Valentine’s Day.  She enjoyed it very much, especially using the electric mixer.

ninibaking

Brandy had the same idea and planned for izzy to make cheesecake (her favorite) for her fifth grade class.  Some of her BFF’s came to the room to help out and you can see by Izzy’s face she was really enjoying this.

baking7

 

Melanie sent pictures of more baking activities this week preparing for Ariana’s birthday celebration in their classroom.  Izzy got to follow all the steps to make cupcakes.

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Last Monday was dress as a disney character in school.  Izzy’s friends from her fifth grade class came to her classroom at lunch and she talked about characters on her eye gaze.  She has a minnie mouse costume but made it clear that’s not the character she wanted to be.  When she was asked who she wanted to be she finally said, “Mr. Potato Head.”  At first this really didn’t make sense to me and I couldn’t understand why she wouldn’t choose a princess… but then remembered Amanda calls her little tato and has a stuffed mr. potato head that she has brought around before so it made a little more sense.  Brandy was Jessie and Teresa was Woody.  Together with Ariana as Mrs. Potato head they were a toy story group!

We had to go to hobby lobby for supplies for her costume…

potatohead3

potatohead2

 


potatohead1

image

Izzy seems to be so much happier lately, I think it has a lot to do with having the ability to express herself on the eye gaze.  She asked for sweet tea… said she was hungry… she can choose potato head!  Things I would never think she would want.

 

Sweet valentine…

valentine2

 

valentine

 

 

Monday I took Bailey to the eye doctor.  His vision is fine, but because he spends so much time at the computer he needed glasses for reading.  They are prism glasses…  We had a fun day getting glasses, lunch and groceries for him to take back to Stillwater. We went with nerd glasses.

glasses

 

Amanda and Lorenzo came down for the day and Amanda and I painted Izzy’s nails. It was a fun day!

amandanails

 

 

Emelia has been playing with her hair color again!  This is the new Emelia…. (she will be 16 in two weeks!)

emelia

 

 

 

That’s what’s been going on in February, as well as celebrating Bailey’s 20th birthday!  It’s been a great (cold, but great) month.  I am hoping to meet with handicapped van dealer in the next few weeks to start that journey.  It’s not something I have looked forward to, but it is becoming increasingly necessary.   Also I finished Business Law with an A!

eye gaze (prc)

January 26th, 2014

imageJust a quick update about the eye gaze device… Izzy is doing so great learning to communicate on her “talker.”  She actually asked Brandy some questions!  She asked, “how old are you?” “what are your hobbies?” “do you have pets?”  Brandy asked her each question and she said I am eleven.  I go to school, I like to color and I like to cook.  She said she has many pets.  So exciting to see her communicate.  We brought it home this weekend and Brandy came over so we could do software update.  She was sleepy but kept saying something was cold.  Brandy said is your drink cold? Izzy cleared it which means yes, you understand.

The next step is to get a bar to attach to her chair so she can talk wherever she goes!

 

food for the holiday!

January 9th, 2014

I was talking to Amanda about the blog and she said she looks up recipes we’ve had by searching mylifeasannie and the food on google.  I totally forgot to post a few of the good things we had to eat over the holidays …

I made the salted caramel cheesecake again this year but almost took all the salt out.  The recipe adds later in comments amounts are for kosher salt, which I use, but it was still to salty for this salt loving girl!  So salt at your own risk.

http://themodernapron.blogspot.com/2011/09/desserts-salted-caramel-cheesecake.html

Salted Caramel Cheesecake

Serves 2
Ha ha! Just kidding—I’ve served up to 20 people with one cheesecake. Ideally it probably serves about 10-12 people.
For the crust
About 15 graham crackers
3 tablespoons granulated sugar
1 stick unsalted butter, melted
1 1/4 teaspoons kosher salt (note: I reduced this from 2 teaspoons. A number of folks in the comments said they found it was too salty. I made this recipe 4 times before posting this, and checked the measurements pretty carefully, I thought. However, I made it for Thanksgiving 2011 and realized that they WAY the crust is distributed in the pan can make it seem quite salty–if there’s a significant slope between the bottom and the sides, that fairly dense piece of crust can be overpowering to the rest of the recipe. So I’m recommending the reduction to the salt to account for the possible variations in the way people make the crust.)
1. Preheat oven to 375 degrees F. In a food processor, grind graham crackers to crumbs. (If you’re using premade crumbs, you want about 8 oz or 2 cups, and you’ll want to do all these steps in a bowl.) Add sugar and salt and pulse to combine. With motor running, add butter through feed tube. Process for another few seconds until combined.
2. Transfer the mixture to a 9” or 10” (I have a 10” myself) springform pan sprayed with cooking spray. Pat crumb mixture into the bottom of the pan, and up the sides about 2”. Don’t worry if it’s not perfectly even around the top; you just want to be sure it’s deep enough to hold all the cheesecake mixture.
3. Bake crust until slightly brown. You’ll just be able to smell it. This will take anywhere from 10-12 minutes. Remove crust from the oven and allow to cool on a rack. Reduce oven temperature to 300 degrees F.
For the cheesecake
3 8oz packages cream cheese, at room temperature
1 13-14 oz. can dulce de leche
2 tablespoons all purpose flour
3 teaspoons kosher salt
1 ¼ cup granulated sugar
1 tablespoon vanilla extract
4 large eggs, at room temperature
1. In a stand mixture fitted with the paddle attachment beat cream cheese until smooth, add dulce de leche and beat to combine.
2. Add flour and salt, beat to combine, stopping to scrape down the sides as necessary. Beat until smooth and fluffy, about 5 minutes. There should be no lumps.
3. Add the sugar and beat to combine.
4. Add the vanilla, and then beat in the eggs one at a time until just combined, about 30 seconds each. Don’t overbeat once the eggs are added; the cheesecake will puff up too much while baking, and the top will crack.
5. Pour the cream cheese mixture into the cooled crust and smooth the top.
6. Bake at 300 degrees F for 55 – 65 minutes. The center will seem to be only slightly set, and will be wobbly if you nudge it. The sides will puff slightly.
7. Cool completely on a rack, then cover and refrigerate 8 hours or overnight (I have gotten away with a 5 hour cooling, but I was on edge that it wouldn’t turn out; overnight is really best). When I put it in the refrigerator to set up, I remove the ring from my springform, and put the cheesecake on a cake stand. You can leave it in the springform if you don’t have a cake stand.
For the caramel
½ cup granulated sugar
3 tablespoons water
½ cup heavy cream
2 tablespoons butter
1 teaspoon kosher salt
1 teaspoon vanilla extract
1. In a large saucepan over medium heat, combine the sugar and water. Swirl to combine. All those warnings about stirring caramel and brushing down the sides of the pan with a wet pastry brush to avoid crystal formation? I avoid all that by just never stirring it at all. If I need to move it around the pan, I just swirl it.
2. Continue cooking until the sugar turns golden brown, swirling occasionally. You’re looking for something that’s about the color of dark honey. The problem with caramel is that it goes from perfect to burnt in the blink of an eye, so just when you find yourself thinking, “Any second now…” pull it off the heat. It should take 3-5 minutes.
3. Off the heat, carefully add the butter, then the cream. Don’t wait until the butter is melted; toss in the butter, give it a whisk, then pour in the cream. It will foam up, seize, and otherwise look like a total failure. Persevere! Add the vanilla extract and salt and continue whisking.
4. Return to medium low heat and whisk until smooth. (Added note: if your caramel is too thin, let it cook for awhile over a low heat. I’ve actually let it boil a bit–unintentionally–and just when I thought I’d ruined it, it turned out to be perfect.) Allow to cool slightly, about 15 minutes.
5. Remove cheesecake from the refrigerator and pour caramel over the top. I try to encourage mine to pool in the middle, but if you’re more of a drip-down-the-sides type, you can go with that. I just think the drippy makes sort of a mess on my cake stand, but maybe that doesn’t bother you.
6. Return the cheesecake to the refrigerator to let the caramel set, about 30 minutes. To serve, cut in slices (it’s pretty rich) with a sharp knife, wiping the blade clean after every slice.

Now that was a long recipe huh?

The next one is easier.  I made this chicken in the crock pot and then also made some black beans and nacho cheese.  Mom brought regular taco meat… I had all the toppings and we had a do it yourself nacho/burrito/taco bar!  It was really good and I liked the chicken really well.

Chicken Tacos

Ingredients:

1 package of 1 oz Taco Seasoning packet
1 package of 1 oz Ranch seasoning packet
6 chicken breasts
1 can of Chicken broth
1 can of Chicken or Turkey Gravy
1/2 can water (when I say can I am talking about the gravy can, fill it halfway with water)
Sour cream and cheese and guac
Any toppings you want in your tacos

Directions:

Add Taco seasoning, Ranch seasoning, chicken broth, water and gravy to crock pot and whisk together
Place chicken in crock pot
Cook on medium-high for 3 hours
Shred Chicken with forks and place shredded chicken back in the crock-pot
Let the chicken soak up the yummy juice in crock-pot for about 45 minutes.

 

I made this broccoli cheese soup in my big dutch oven not the crock pot like recipe calls for… but only because that worked for Christmas Day.  We had so much food, but his soup was yummy and every drop was eaten.

broc soup

  • 1/3 cup butter, sliced
  • 1 1/2 cups chopped yellow onion
  • 2 cloves garlic, minced
  • 6 Tbsp all-purpose flour
  • Salt and freshly ground black pepper
  • 2 (12 oz) cans evaporated milk
  • 5 cups low-sodium chicken broth
  • 5 cups small diced broccoli florets*
  • 1/8 tsp dried thyme
  • 1/2 cup heavy cream
  • 12 oz sharp cheddar cheese, freshly shredded
  • 2 oz parmesan cheese, freshly & finely shredded

Directions

  • Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 – 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 – 3 hours or low heat for 6 hours.

  • Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.

  • *From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.

And the last one I’ll share tonight is these cheesy chicken enchiladas.  I made these for New Year’s Day.  Our family spent the day with Izzy’s best boy and his family.  It was a fun time and lots of good food!

http://www.southyourmouth.com/2012/12/cheesy-chicken-enchiladas.html?m=1

 

 
Cheesy Chicken Enchiladas
3 large or 4 small chicken breasts
Water*
1 teaspoon salt
2 tablespoons olive oil
1 onion, chopped
1 8-oz. package cream cheese
1 1-oz. package taco seasoning
1 4.5-oz. can green chilies
6 10-inch flour tortillas
2-3 cups shredded White American cheese**
2 cups whipping cream
Salsa or pico de gallo

Poach the Chicken:
Place chicken in a large pot and cover by one inch with water. Add salt. Heat on medium-low heat, covered, until water begins to boil. Reduce heat to low and let chicken simmer (do not let water reach a full rolling boil) for about 10-15 minutes or until chicken is cooked through. Remove chicken and set aside. Reserve cooking liquid for rice if desired.

Make the Filling:
Sauté onion in olive oil until tender. Add cream cheese, taco seasoning and green chilies (with liquid) to onions. Reduce heat to low and stir until all ingredients are combined and cream cheese is melted.

Remove skin and bones from chicken if applicable (I highly recommend using bone-in breasts with skin any time you can as they are so much more flavorful and make a richer stock). Shred chicken with two forks and add to cream cheese mixture. Stir until thoroughly combined.

Assemble Enchiladas:
Spray a 13×9 backing dish with cooking spray. Fill tortillas evenly with chicken mixture and roll into enchiladas. Place enchiladas in prepared baking dish, seam-side down.

Sprinkle shredded cheese evenly over enchiladas. Pour whipping cream over cheese. Cover dish with aluminum foil and bake for 30 minutes at 350 degrees. Remove aluminum foil and continue cooking for 10-15 minutes or until cheese has started to brown.

Serve with salsa and/or pico de gallo.

I cooked the chicken in the crockpot more along the lines of the taco chicken posted above for more flavor… and knowing I would appreciate a short cut on New Year’s Day!

Happy 2014.

Christmas is over…

January 5th, 2014

This year (well technically last year since it is now 2014) I have heard more people than ever before say they did not want to decorate for Christmas.  I’m not sure if it had something to do with the later than usual Thanksgiving that left less than a month to get ready for Christmas, or if everyone is just too busy to do all that it takes to make Christmas the Christmas Pinterest causes us to aspire to.  I know I seriously debated decorating.  grinch

Who doesn’t love the Grinch and sweet Cindy Lou Hoo?  I think Christmas just seemed a little shoved down my throat this year.  Please Hobby Lobby do not put out Christmas ornaments at the end of the Summer!  I want the Christmas season to be set apart, special… not just a ploy for businesses to make a lot of money off of consumers.  So this was my train of thought as I was preparing to reminisce about our 2013 Christmas.  It was a bit BAH HUMBUG, until… I started swiping through the images on my ipad.  Looking at those pictures throughout the Holiday season reminded me that even though I may not have been in the right spirit, the right spirit was all around me like a big multicolored light fat santa hug.

I have been intending (very best intentions) to update this blog for a while and being enrolled in school full time and all the other things going on around us it just hadn’t happened.  So I was prodded pushed by a small world encounter.  My long time bloggy friend Kari, who I have actually met I believe three times in real life happens to be cousins with my nieces very very special teacher of many years (Darlene Turner) who happens to be BFF’s with Izzy’s wonderful teacher Melanie!  So somehow my Melanie ended up somewhere with Kari and it was relayed to me that I have been a slacker blogger!

The first task for getting ready for Christmas is taking a family photo.  I had decided to skip this part this year.  Amanda decided we would not skip it!  It’s always been a little challenging to get a photo of everyone or all the kids and get a good picture of Isabelle.  This year she was a super trooper and did very well, we even got some bonus pics!  I was glad Amanda pushed for Chinese food and picture taking because it was a fun evening with all the kids.

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The last week before Christmas break was a week of parties for Izzy.  After school on Tuesday we all met up at her best boy’s house to celebrate Christmas with him & his family).  Izzy and Nathaniel always enjoy seeing each other.

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Wednesday mom and I took lunch to the class (taco chicken, rolls, cinnamon rolls, broccoli salad and salad).  After lunch we had the gift exchange.  It was so much fun to be with the class for the afternoon.  They are our people and we love them.

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Thursday we all went to Bass Pro for our annual Santa pics and activities.   Brandy and Izzy enjoyed shooting arrows and the three of us had fun riding on the carousal.  After lunch we all went to Abuelos and enjoyed mexican food.  Iz liked the flavored tea and the spicy mashed potatoes.

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We had several family Christmas celebrations…

One with the kids… opening presents and a taco bar.

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 Emelia made this reindeer sweatshirt for Amanda.

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Christmas Eve in Bethany.

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Christmas Day at home.

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And Christmas evening at my brother’s home.

All in all a very merry Christmas.  I hope you had a merry Christmas too.

 

 

october.

October 29th, 2013

We had a really fun weekend!  Bailey came home to spend the weekend, I had not seen him since before I went to Seattle.  Amanda and Lorenzo also came to stay the weekend with us.  I was mentioning to Matt that when the kids were little my fantasy was for them all to get on that big yellow bus and be at school all day, but now I love them to all be home with me!

We planned a fun day for Saturday.  I made baked potato soup(very fattening but worth the treat).  Paula (Gram) & John came down from Tulsa for the day and even Izzy’s bff Para Brandy came to spend the day with us.  Mom and dad delivered three pans of fluffy hot rolls.  We got pumpkins to carve and because it was a little rainy we decided to endure the mess inside.  It was definitely a mess but worth it.

Baked potato soup…

8 slices bacon
1 onion, diced
1/2 cup flour
3 (14.5 oz.) cans chicken broth
5 potatoes, baked, peeled and diced
1 teaspoon dried parsley flakes
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
salt & pepper to taste
Garnish
cheddar cheese
sour cream
chives
How to make it

In a Dutch oven cook bacon until crisp
Remove and crumble, reserving drippings
Saute onion in bacon drippings until tender
Add salt and pepper
Stir in flour and cook for one minute, stirring constantly
Slowly add chicken broth; cook, stirring constantly until thick and bubbly Add potatoes, parsley and half & half; cook for 10 minutes
Stir in cheese and sour cream.
Garnish with cheese, bacon, chives and sour cream.

Brandy helped with izzy’s pumpkin.  Izzy did not like putting her hand into the slimy pumpkin to scoop out the guts.  Everyone had an idea of what they wanted to carve.  Izzy had a hello kitty pumpkin, Amanda chose a minnie mouse design, Emelia chose Ariel and Matt went gangster old school carving.

I also made Bailey’s favorite pumpkin chocolate chip muffins, although not many were left to take back to college!

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