So my Aunt Dawn and Aunt B pointed out my slackness (is that a word?) with the blog. Aunt Dawn did note that I have a one year old so time is limited and I must say this is indeed true.
All of you moms can feel me on this point. You basically have 3-4 hours each evening to accomplish the world. Time to break out the cape Supermoms. And each night you have to carefully choose how you will use those 3 hours. Will it be to do practical things like laundry, emptying the dishwasher….work…cleaning? Or will it be to do fun stuff like work on my Project Life album, read magazines or blogs….write on my own blog? It is is such a tough choice.
Majority of the time-working on my scrapbooks wins. I just love it. Once we created the play room/ craft room I have really fallen back in love with scrapbooking. I think it is the ability to leave my project (or mess as NT calls it) out on the table that makes it so much easier.
Anywho–tonight I chose to use my 3 hours to watch American Idol, Blog and fold laundry.
I have three recipes that I want you to put on your “Recipes to Try” list.
FIRST-Crispy Southwest Chicken Wraps
This is from one of my favorite food blogs, Mels Kitchen Cafe, but I think my cousin is the one who told me about them. They were super yummy and very easy. Plus it got me to eat black beans which is somewhat of a miracle in it’s own right. You can find the original recipe by clicking here or I have also put it below.
Crispy Southwest Chicken Wraps
1 cup cooked rice
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced
1/2 green pepper, diced (or you could use red pepper)
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
Sour cream (optional)
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. I also did the option of adding 1 TBS of sour cream on top of the cheese to make it creamy. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps.
Neal said it tasted like Chili’s which in my book is a compliment.
THE NEXT MUST TRY RECIPE: Cheesy Chicken and Wild Rice Casserole
Winner Winner Chicken Dinner! (what does this saying even mean?) This is one of my favorite recipes I have tried from Pinterest. As you may know my husband HATES Casseroles. This really bums me out because honestly Casseroles are fabulous for a working mom (or any mom for that matter). You can prepare it ahead of time and then cook it later. Apparently Neal decided at the young age of 8 that he didn’t like leftovers or casseroles…awesome.
Well while Neal was gone to the Masters a week or so ago I was so EXCITED to make this casserole and it was everything I dreamed it could be. Wonderfully comforting. Sunny loved it too which makes it a soon to be regular item on the Triompo menu–I see PB&J in Neal’s future (love ya honey).
You can find the original posting by clicking here but I will also but the recipe below.
CHEESY CHICKEN AND WILD RICE CASSEROLE
3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups cooked white rice
16 oz prepared wild rice (I have this wild rice blend I like from Harris Teeter)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve and tell your husband it is a “rice bake” or “gratin” if he is deathly afraid of casseroles.