He's doing his "mysterious model" face here.
Here is a funny picture I took a few months ago when he fell asleep on the living room floor. He loves his "pee-low!"
Easy Homemade Chocolate Chip Coffee Cake
6 days ago
Monday, May 18, 2009
Do you think I got where I am by dressing like Peter Pan here? Forget about it!
Kyle has these rockin' jammies with Peter Pan on them. It is finally warm enough to let him wear them, cuz they're shorts. I couldn't resist doing a "photo shoot." He's so funny!
He's doing his "mysterious model" face here.
He's doing his "mysterious model" face here.
Thursday, May 7, 2009
When I eat beans, I sit in my own little cloud...
So, we had some good Mexi food on Cinco de Mayo. I'm not sure why I celebrate it; just an excuse to eat more Mexican food, I guess. But I found these wicked good recipes for refried beans (Kyle's fave) and chicken tostadas with avocado salsa. SOOOOO good! I thought I'd share.
Refried beans:
2 lbs. dried pinto beans
3 garlic cloves, chopped
3 beef boullion cubes (I used chicken flavor and it still tasted good)
1 T. salt
2 c. grated cheese
1/2 c. mild Taco Bell sauce (grab some from the restaurant, or they sell it in a jar at the store)
Soak beans overnight. Rinse and put in large crockpot. Cover with water and add garlic, boullion, and salt. Cook on high 6 hrs or until soft enough to mash. Drain off water about 2 inches below beans. Mix 1/2 beans with electric mixer and other half in blender until very smooth. Combine both with large spoon and add cheese and sauce.
Chicken Tostadas:
2 T. vegetable oil
2 lb. chicken tenders
1 clove minced garlic
1 (4 oz) can diced green chiles, drained
1/2 c. sour cream
In a large saucepan, heat oil over medium heat. Add chicken tenders and cook for about 10 min or until cooked through. Add garlic and cook until fragrant, about 30-60 seconds. Add green chiles and sour cream; stir well. Cook over low heat until hot.
Fry up some small tortillas and top with shredded lettuce, chicken cheese, tomatoes, and avocado salsa.
Avocado salsa:
3 T. oil (this was a bit much for me, you might want to tone it down)
2 T. lime or lemon juice
1/2 t. sugar
1/2 t. salt
1 avocado, peeled, pitted, and chopped
1 tomato, chopped
Combine all ingredients and stir. Cover and refrigerate for at least and hour.
Refried beans:
2 lbs. dried pinto beans
3 garlic cloves, chopped
3 beef boullion cubes (I used chicken flavor and it still tasted good)
1 T. salt
2 c. grated cheese
1/2 c. mild Taco Bell sauce (grab some from the restaurant, or they sell it in a jar at the store)
Soak beans overnight. Rinse and put in large crockpot. Cover with water and add garlic, boullion, and salt. Cook on high 6 hrs or until soft enough to mash. Drain off water about 2 inches below beans. Mix 1/2 beans with electric mixer and other half in blender until very smooth. Combine both with large spoon and add cheese and sauce.
Chicken Tostadas:
2 T. vegetable oil
2 lb. chicken tenders
1 clove minced garlic
1 (4 oz) can diced green chiles, drained
1/2 c. sour cream
In a large saucepan, heat oil over medium heat. Add chicken tenders and cook for about 10 min or until cooked through. Add garlic and cook until fragrant, about 30-60 seconds. Add green chiles and sour cream; stir well. Cook over low heat until hot.
Fry up some small tortillas and top with shredded lettuce, chicken cheese, tomatoes, and avocado salsa.
Avocado salsa:
3 T. oil (this was a bit much for me, you might want to tone it down)
2 T. lime or lemon juice
1/2 t. sugar
1/2 t. salt
1 avocado, peeled, pitted, and chopped
1 tomato, chopped
Combine all ingredients and stir. Cover and refrigerate for at least and hour.
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