Friday, June 3, 2011

Tequila Lime Chicken

Servings 4

Prep Time: 35 mins

Total Time: 50 mins



Mexi-Ranch dressing (i usually double this recipe bc my family devours it as dip before the meal)


  1. 1. Marinate 2-3 hours.
  2. 2. For mexi-ranch blend all ingredients in blender.
  3. 3. Grill chicken on outdoor or indoor grill. When done, place in casserole dish.
  4. 4. Top with mexi- ranch dressing and cheese. Bake at 350 F until cheese is melted.
  5. 5. Arrange on dinner plates on top of crushed tortilla chips. Seve with extra mexi- sauce.

Read more:

Thursday, June 2, 2011

Peach Enchiladas

Servings 10-12

Prep Time: 15 mins

Total Time: 1 hr


  • 2 (8 ounce) crescent rolls
  • 1 cup butter
  • 1 1/2 cups sugar
  • 1 teaspoon cinnamon
  • 2 (11 ounce) canned peaches
  • 1 (12 ounce) can Mountain Dew soda


  1. 1. Melt butter and add sugar and cinnamon, mix well.
  2. 2. Unroll crescent dough and place 1-2 peach quarters on each crescent.
  3. 3. Roll dough around peach, the same way you roll the dough for the crescent shape.
  4. 4. Place in 9 x 13 pan.
  5. 5. Pour the melted butter mixture over the rolls, then pour in the Mountain Dew.
  6. 6. Bake at 350 for 45 minutes, uncovered.

Read more:

Wednesday, June 1, 2011

Welcome to the world Baby Benona!

So sorry that I have not updated this. It takes a lot of time and a small village to raise a kid.

Everyone welcome Lucas:

He was born on Friday April 15th at 1:02 pm.

8 lbs and 2 oz
20 inches long

Sorry I havent wrote my birth story but to make a long story short (the long story is more of a vent than anything. The hospital staff were awful!):

This in a nut shell:

Go to the hospital on Thursday 4/14, get induced about 8pm, 9ish labor starts. Got the epidural around midnight-ish or 1am (Great stuff). Tried pushing a couple times and didnt come down.

At noon (4/15) the nurses and doc wanted to do an emergency c-section on me because he is stuck and every time i pushed his heart rate went down. Wheeled me off, placed me on the table, and pulled Lucas out (DH looked like he was going to faint. Later DH told me he felt so helpless and angry that i was on the table and he couldn't do a thing. And if anything happened to us he would burn down the hospital).

When they pulled him out my uterus incision tore into a L shape and lost a lot of blood (later found out it was about 2 pints of blood) according to the doctors so I had bag upon bag of IV (about 7 bags) to get me started again. When they were sewing me back up I was screaming o n the top of my lungs because I could feel them sewing me up. From that point I blacked out and when I woke up I was back in my labor room. At 1am on 4/16 I was rushed to take x-rays and a CT-Scan of my kidneys because I was not peeing enough (that is another story and mega vent).

After throwing up on the CT-scanner and bouncing me around a bit I finally peed enough to discharge to the post-recovery suite. The nurses wanted to do a blood transfusion on me due to all the blood lost but I refused. Was discharged on that following Monday morning and recovering a lot better and faster at home.

Monday, April 11, 2011

Baby Bump Progression

4 weeks

12 Weeks

20 weeks

24 weeks

Mommy view at 27 Weeks

30 weeks

37/38 Weeks

Mommy view at 37/38 weeks

39/40 Weeks

Monday, January 31, 2011

3D Picture of Baby B

BB at 29.5 weeks
Still a boy (gave us a good couple money shots)
Was being a shy one or stinker because his hands were always on his face
Sending mad love to "Sneak Peek Ultrasound" The tech was super sweet and was determined to get a picture of his face. She really worked hard and earned every $. Plus her prices are awesome!

Monday, January 17, 2011

Shepard's pie by Gordon Ramsay

I made this twice and I have to post it now because its so good. Tip though: If you use lamb meat its called Shepard's pie. If you use beef its called cottage pie. I have done both and came out really good. For the beef I used the leanest ground beef i could find:

The fastest I did it was in 1 hour but I was pooped! Makes about 4 very large servings. Makes awesome leftovers!


The Filling:

  • Olive Oil (2 Tbsp)
  • Ground Lamb or Beef (about 1.5 lbs)
  • 1 Large Carrot (grated)
  • 1 Large Onion (grated)
  • Fresh Rosemary
  • Fresh Thyme
  • Minced Garlic (I used 4 cloves)
  • Salt
  • Pepper
  • Worcestershire Sauce (2 tablespoons)
  • Tomato Puree or Paste (2 tablespoons)
  • Red Wine (about 1 cup or a mini bottle of Merlot)
  • Chicken Stock (1 1/2 cups)

The Mash:

  • Golden Potatoes (about 1.5 lbs)
  • Heavy Cream ( 1/4 cup)
  • Butter (3 1/2 Tbsp)
  • Salt
  • Pepper
  • Egg Yolks (2)
  • Parmesan Cheese (1/4 cup, minimum)

Prep Work:

  • Dice the garlic
  • Separate your herbs from the stems
  • Separate your Egg Yolks
  • Peel and Slice your potatoes into even pieces
  • Open your wine if it’s not already
  • Open your can of Tomato Paste

Cooking the Potatoes:

This part is easy as pie (no pun intended), just boil some water, throw some salt and your potatoes in (diced up for faster cooking), and set a timer for 15 minutes – start on your filling. Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm (your filling should be about done by this point).

If you really want to cheat you can make instant mash BUT used one with herbs and butter. Make sure they are very stiff. Then add egg yolks and cheese.

Cooking the Filling:

Pour Olive Oil into a hot, rather large pan, then add meat. Stir meat as if your life depends on it for a few minutes so it’s nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more. Drain meat and set aside on a plate. Quickly add your Carrot, and Onion, stir till the onions and carrots are soft and browning. Add back the meat; The idea at this point is to get everything to a minced consistency.

Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for a minute or two. Almost back to a dry state again. Add chicken stock and cook till its a dry moist texture. Which takes about 15 on high heat or 30 mins on a med. heat.

Final Instructions:

Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look. Add a pinch of salt and pepper to the top; stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie.

Serve it up hot!

If you want to see how its made you can watch this video: