Leftover Chicken and Homemade Tortillas

Yesterday was one of those days where I didn't want to put effort into cooking, but I recently made a goal to try to cook one new recipe a week. So I got my lazy behind in gear and opened my fridge to see what we had. As was expected it's pretty much empty-it's been a week since I've been grocery shopping so we're down to the bare bones. The only thing truly edible was grilled chicken from last night, so I turned to the cupboards to get some inspiration. After some searching and a bruised toe from dropping a can of beans, I finally came up with chicken tacos. Since the chicken was cooked I thought I'd be ambitious and try to make homemade tortillas (the recipe said it was easy and it was except for the part where the tortillas are suppose to be round).

First of all I figured I'd start with the rice. While I was preparing the rice cooker I had this great idea to cook the rice and beans together. I didn't have a recipe so I winged it. Here's what I did:

Rice Cooker Rice & Beans
(I'm so creative with names-don't you think?)

• 2 cups White Rice
• Water (I filled to the 2 line-read your rice cooker instructions to determine how much water to rice ratio)
• 2 smashed Bouillon Cubes
• 1/3 C Dried Onions
• 1/4 teaspoon Cumin
• 1/4 teaspoon Coriander
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 TBSP Lemon Juice
• 1 can of Black Beans

Mix all ingredients together and cook according to your Rice Cooker's instructions. Mine took about 30 minutes to cook. Once it rings-fluff and serve!!!

I love rice cookers they are so easy and come in handy. The best part is with mine all I do is push a button and forget. Once it's done it will automatically switch to warming, so it will stay nice and warm until I'm ready for it :)

Flour Tortillas
This recipe came from Our Best Bites and they have an amazing tutorial w/lots of pictures on here. (Side note- if you don't have their cookbook you're missing out)

Here's how mine turned out. The most frustrating part was trying to get them to be circles. If you are a perfectionist I would recommend store bought tortillas :)

The recipe says the dough should be the consistency of play dough- I wasn't allowed to play with it as a kid (result of my mom being a bit of a clean freak-I'm sure I'll be the same way) so I wasn't sure what that consistency was. I just guessed.

I was so happy when I saw them bubbling :) I made Nathan come and look at them.

Here's the final result. I just added the grilled chicken, rice & beans, cheese and some green salsa. Yum!!! The rice & beans were lightly flavored so they didn't overpower the dish and the tortillas were worth the stress of trying to make them circular. Nathan said it was a keeper, however I may trick him by buying the uncooked tortillas from the store.

~Bobbi

Sunday Quiet Books

I have been wanting to make my cute little nephews a quiet book for church, but I've never found one I liked and more importantly I'm scared of the sewing machine (I've actually tried conquering that fear and I'll show you my attempts soon). Anyways I recently came across this fabulous idea from a guest post on the blog I Am Momma-Hear Me Roar and I couldn't wait to try it out. For full details visit the post here.

Plus I was so excited to use these...

Washable Dry-Erase Crayons- How cool are those? Kinda makes me wish I was a kid again :)

Here's what you need:

• 1" Binder (which are on sale pretty much everywhere since it's back to school)
• 1 pack of Dry-Erase Crayons
• Clear sheet protectors (they have to be clear)
• Coloring pages- you can print activities from the Friend by clicking here, or pull from coloring books
  
• Pictures (only if you want to turn them into coloring pages Tutorial here)
• Little munchkins that like to color

and that's it...well now you have to put it all together, but then that's it. Here's the final result!!!

Love the coloring page on the right- it's my dad and Tyse. It was a lot of fun doing these pages, I've always wondered what I'd look like in a coloring book :) Here's my tip-pick a picture that has a clear view of their faces and has little in the background. I'm not perfect at it, but I'd be happy to help. I also quickly came up with a title page that I can easier change and send to anyone who is interested.

Well that's about it for these books. Sorry my pictures weren't the best, I'm still learning how to take photos for blogs, plus I was so excited to give them to the boys that I took the pictures late the night I finished them.

Make sure you visit I Am Momma-Hear Me Roar for the full tutorial, and tons of other great projects and ideas!!!

Welcome

Welcome to my new blog! I've posted a few older posts from my personal blog so if anyone comes across this blog you'll have something to look at. I'm currently working on several craft projects that I will be posting in the next few days. Until then please look around and feel free to leave me any tips!

Thanks~Bobbi

Chicken Noodle Soup

I'm pretty sure this soup is the reason my husband wanted to marry me. I grew up on this soup and I never realized how easy it was. I'm pretty sure the recipe came from the Lion House Cookbook and it's so easy to make.


Lion House Chicken Noodle Soup

• 2 tsp chicken soup base, or 2 bouillon cubes
• 3 cups canned chicken stock (broth) -I usually just make 3 cups of broth from bouillon cubes
• 2 Cups chopped carrots
• 3/4 Cup Chopped Onion
• 2 cans (10.5 oz each) Cream of Chicken Soup
• 1/4 C evaporated milk or 1/2 C Whole Milk -I use skim milk
• 2 Cups cooked diced chicken
• 2.5 oz (about 4 Cups) cooked noodles -egg noodles are great

Heat chicken soup base (or bouillon cubes ) and stock together. Add carrots, celery, and onion, and simmer until vegetables are tender. Add cream of chicken soup and milk. Then add cooked chicken and noodles. Salt and pepper to taste. Makes about 2.5 quarts or 10 one cup servings.

Love this recipe. It's so good on a cool night or when you're not feeling well.

Bobbi

Baked Lemon Pasta & Chicken

This dish was really good... and it was even better as leftovers. I've been a fan of the pioneer woman for a long time, but I've never been daring enough to make any of her dishes. I finally decided I'd try one. I found a Lemon Pasta dish that I knew (if I could make it right) Nathan would love it.

Baked Lemon Pasta

Added by Ree on June 19, 2009 in Main Courses, Pasta

Prep Time 15 Minutes Cook Time 30 Minutes

Servings 6

Difficulty Easy

Ingredients

• 1 pound Thin Spaghetti
• 4 Tablespoons Salted Butter
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 whole Lemon, Juiced And Zested
• 2 cups Sour Cream
• ½ teaspoons Kosher Salt, Or More To Taste
• Plenty Of Grated Parmesan Cheese
• Flat-leaf Parsley, Chopped
• Extra Lemon Juice

Preparation Instructions

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over

LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained sp

aghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Serve with crusty French bread and a simple green salad.

I figured in order to pass this as a full mea l, I better add some chicken to it. So I went to Smith's and bought the pre-seasoned lemon pepper chicken breasts. I cut them into smaller pieces and cooked them in the oven at 350 degrees for about 25-30 minutes (until done). I added the chicken to the pasta and sauce and then dumped them all into a square baking dish. After it was baked I was a little nervous about the parsley, but it was my favorite part so don't skip it. :-)

Here's how mine looked. Nathan said it tasted a lot like Alfredo but with a lighter lemony flavor :-)

Bobbi

Photoshop Projects

I'd love some feedback. I'm thinking about offering to personalize and sell them, but I have no idea if people would want to buy them and for what price.

Lemon Chicken & Broccoli

Spring is getting closer and I'm so excited for warmer weather :) However I tried on my capris from last year and they're a little tight, because of that and since Nathan and I have a big trip coming up we decided we needed to start eating healthier! So we've both been cutting back on portion sizes and trying to cut out sweets (as much as possible). In the last 2 weeks for me and 5 days for Nathan we've both lost about 5 lbs :) Wahoo- I'm so proud of us. I can't wait to go swimming this summer!!!

I've mentioned before that Nathan LOVES lemon flavored food, so I figured this was going to be a winner and it was. I served it with brown rice (first time I used the rice cooker we received as a wedding gift- and it was perfect).

Lemon Chicken & Broccoli (from Weight Watchers only 9 points plus with 1/2 C of rice)

(Stolen from Weight Watchers website- I forgot to take pictures
-as always mine did not look like this but tasted great)

Ingredients

	2 Tbsp all-purpose flour
	1/2 tsp table salt, divided
	1/4 tsp black pepper, freshly ground
	12 oz uncooked boneless, skinless chicken breast, thinly sliced
	2 tsp olive oil
	1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided
	2 tsp minced garlic
	2 1/2 cup(s) broccoli, small florets
	2 tsp lemon zest, or more to taste
	2 Tbsp parsley, fresh, chopped
	1 Tbsp fresh lemon juice

Instructions

• On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.
  
  
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.
  
  
• Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.
  
  
• In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat.
  
  
• Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through.
  
  
• Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.

*One side note when I make this again I'm going to try lemon pepper in the flour instead of regular pepper. The chicken needed a little bit more flavor.