Foil packets on the grill!!!! I don’t have central air conditioning so it’s a bit warm in my house during the summer months and I HATE to turn my oven on. I found some “Grill Packet” recipes on Pinterest and gave one a try. This one is called “Southwestern Chicken”.
I mixed one can of kernel corn, one can of rotel w/lime, one can of black beans and 1 TBS. of taco seasoning. I did buy “grill” foil for these. I scooped some of the mixture onto the foil, added a chicken breast with some salt & pepper and also squeezed some lime on it. I preheated my grill too about 400 degrees. It was 3 of my burners lit to about medium.
I probably cooked them a little longer than needed but I was afraid of the chicken not being cooked. This was about 45 min. soooo 35 min. probably would have been enough.
After it cooked I added some cheese, guac and I thinned out some sour cream with fresh lime juice. I forgot to add the cilantro! It was yummy!!!
Here is the original link: http://www.dessertnowdinnerlater.com/southwestern-chicken-packets/
I had seen this idea on Pinterest and it works. I was going out of town and had recently purchased these lemons so I thought I’d give it a try. Nothing to loose cause they surely would have been rotten by the time I returned. I washed them first and then covered them in water in a wide mouth mason jar. I did this on July 4th, left on the 5th and returned to town on the 14th. I actually cut one of them last night – 3 weeks later and it was still perfectly fresh and juicy, great idea. Here’s the original link: http://www.thehappierhomemaker.com/how-to-keep-lemons-fresh-longer/
Slushes!! I picked up a couple of these drink mixes. You just add alcohol or wine, water & freeze! I’ll post later when I actually use them but I can tell you that the samples was quite yummy! You can find them on Facebook – A Perfect Cocktail.
Summer has arrived and it’s going to be in the 90’s this weekend! A bit hot for me but it is a good time for some homemade ice cream. Amie bought this Cuisinart for me a few years ago for Mother’s Day. There is nothing like homemade ice cream. I love this recipe and if you have a Cuisinart Ice Cream maker then you really need to give this a try. Here you go:
Chocolate Mint Chip
1 cup Whole Milk
½ cup Granulated Sugar
8 oz. Choc Chips of your choice (I used mint chips cause I had them & I measured out 1 cup of chips for the processor and add the rest of the bag to the final process)
2 cups (1 pint) heavy cream – well chilled
1 ½ teaspoon peppermint extract
In a blender or food processor fitted with a metal blade, pulse sugar & 8 oz of chips until the chips are finely chopped (easier to melt). Heat the whole milk until it’s just bubbling around the edges. Once milk is heated – add to food processor with the sugar & chips, process until well blended. Then transfer to medium bowl to cool completely. Once cooled, stir in the heavy cream and peppermint extract. Chill in fridge for 30 minutes or longer.
Turn machine on and pour chilled mixture into your freezer bowl through the lid spout. Let thicken about 25 minutes. Then I add the rest of my chips from the bag and let it thicken 5 more minutes. Eat it now or put into a freezer container to harden. ENJOY!
I’ve been wanting some knobs in my closet to hang clothes on. I had some pink crystally knobs I found clearanced at Hobbs a couple years ago. Had a couple knobs left over from the shelf I hung in my bathroom and bought a few more at Hobbs last week when they were 50% off (Hobbs = Hobby Lobby). Also found this pre-made wood slat hanger for $18 (using my 40% off coupon, of course, lol). It was worth $18 to me NOT to have to go buy the wood, chop the wood and sand the wood.
I painted every other slat with simple craft paint.
Then Modge-Podge’d scrapbook paper onto the other slats. Just squirted the Modge Podge on and smoothed it out with a sponge brush. Once the paper was down I added a Modge Podge coat to the top and also a coat to the painted slats so they all had the same matte finish. FYI – printed cardstock was a bit better to use verses regular scrapbook paper. The paper worked just fine but if you’re a picky – the paper can wrinkle (i thought it added more character) but the cardstock is thicker so it didn’t wrinkle.
Then I took it outside to my work table, better known as my picnic table and sanded off the edges and a bit off the top of the boards.
I wanted them to look a little aged so I added some “Burnt Umber” paint (it’s outdoor paint but I already had it). I watered it down a bit but that wasn’t enough. So . . .
I sponge brushed it on the edges (red board) and then used a wet paper towel to wipe it off – wiping over the whole board. The floral on right is already done.
These boards are brown washed. It’s kind of like scrapbooking when you rub the edges of your paper with a brown ink pad. The sheen is still on the boards from the Matte Modge Podge but the edges look a little worn with the brown paint.
Got my drill & paddle bit out and added my knobs! LOVE IT!!!!
Here are some close up pics . . . It’s a very easy, fun and not expensive project to do! This pre-made wood slat is about 30″ long but Hobbs has a great variety of pre-made wood projects. I want to make more!!!
Mom and Pete were up from Albuquerque for Belley’s party so thought I’d look into my “Dinner” Pinterest board to try something new. Voila . . . “Green Chili Chicken Bake”. It was yummy and super simple! Enjoy . . . . What do you think Uncle Lyndie?
- 3-4 Boneless skinless chicken breasts, trimmed
- 1 – 8 oz package cream cheese, softened
- 1 – 4 oz can chopped green chilis
- 1 cup monterey jack cheese, shredded
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- Heat the oven to 375F.
- In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed. The key here is just making sure that you are starting with nice softened cream cheese.
- Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese.
- Bake on the middle rack (uncovered) for 35-45 minutes or until chicken is cooked through and the juices run clear.
- The recipe suggests serving over rice but I didn’t feel there was enough sauce to do that so I’d just serve it as the main dish.
Here’s the original link: http://www.thepinningmama.com/green-chili-chicken-bake-recipe/
We have a new “Kneaders” in town and I’m in love with their “Chicken Salad”. I usually make my chicken salad a little sweet with grapes and walnuts. Their’s is a little more savory. I found this recipe on Pinterest but it didn’t include water chestnuts and dill which is in Kneaders Chicken Salad. When I make this again, I’ll half this recipe:
- 1/4 cup white vinegar
- salt (to taste)
- pepper (to taste)
- 1-1/4 cup mayonnaise
- 1-1/4 cup sour cream
- 4 stocks celery, chopped
- 1 bunch green onion, chopped
- (I added 1/2 teaspoon of dill & about 1/2 can of chopped water chestnuts)
- 4-6 boneless, skinless chicken breasts; cooked and shredded (I used two of those large cans of cooked chicken from Sam’s Club)
- 6-8 rolls or bread of choice (depending on your bread choice – I think it made more than this, like 12 sandwiches) (I would recommend croissants)
- Mix vinegar, salt, pepper, dill, mayonnaise and sour cream together.
- Mix celery, green onion, chicken and water chestnuts in separate bowl.
- Mix all ingredients together.
- Let set overnight or for a few hours for the best flavor.
YUMMMMMM – here’s the link that I found (just remember to add the dill & water chestnuts): http://tinyurl.com/lbnuzcs