Paint Rachel's bed
Make Rachel's bag
paint chalkboard rocks
make fall wreath, saw on Thrify Decor Chick
Gather leaves to put in bowl
Fall door hanger - bookmarked.
Tuesday, August 31, 2010
Monday, August 30, 2010
Chicken and Pesto French Bread Sandwich
1 loaf french bread
2 T olive oil
2 chicken breasts
freshly cracked salt and pepper
1 1/2 t minced garlic
1 large white onion
1/3-1/2 C pesto
2 C mozzarella cheese
1 C shredded Parmesan cheese
1. Cut your chicken into 1 inch chunks with some kitchen scissors. Heat up a large skillet and add your 1 T of the oil. When it's nice and hot throw in your garlic, and then your chicken. Season it up with the salt and pepper. Let the chicken and garlic cook until it has a nice golden look to it. Set the beauties aside.
2. In the same hot skillet put the other T of oil in along with your onions. Let them cook until they are nice and golden as well.
3. Cut your loaf of french bread in half, right on through the middle. Don't just go cutting it in half from top to bottom now. That's just going to give you two chunks of bread. We want it nice long area to put our toppings on.
4. Spread the pesto over each half.
5. Layer the chicken, onions, and then sprinkle with the cheese.
6. Throw the lovely concoction into a 400 degree oven and let it bake just until the cheese is all bubbly and the bread is heated through. About 10-15 minutes. Enjoy! You deserve it!
2 T olive oil
2 chicken breasts
freshly cracked salt and pepper
1 1/2 t minced garlic
1 large white onion
1/3-1/2 C pesto
2 C mozzarella cheese
1 C shredded Parmesan cheese
1. Cut your chicken into 1 inch chunks with some kitchen scissors. Heat up a large skillet and add your 1 T of the oil. When it's nice and hot throw in your garlic, and then your chicken. Season it up with the salt and pepper. Let the chicken and garlic cook until it has a nice golden look to it. Set the beauties aside.
2. In the same hot skillet put the other T of oil in along with your onions. Let them cook until they are nice and golden as well.
3. Cut your loaf of french bread in half, right on through the middle. Don't just go cutting it in half from top to bottom now. That's just going to give you two chunks of bread. We want it nice long area to put our toppings on.
4. Spread the pesto over each half.
5. Layer the chicken, onions, and then sprinkle with the cheese.
6. Throw the lovely concoction into a 400 degree oven and let it bake just until the cheese is all bubbly and the bread is heated through. About 10-15 minutes. Enjoy! You deserve it!
Black Bean and Corn Salsa
Black Bean and Corn Salsa
Time: 20 minutes (15 if you are a fast chopper)
Yield: a big fat bowl full (about 10 Cups)
Recipe adapted from Ember Storrs and Valerie Gardner
6 C fresh tomatoes
1 white onion
2 green peppers
2 avocados
1/2 C chopped cilantro
1 C corn (frozen or fresh is best, but canned with do as well)
1 can black beans, rinsed and drained
1 lime
1 T minced garlic
1/2-3/4 bottle Zesty Italian Dressing ( I use fat free or light)
1/2 t cumin
1/2 t sugar
salt and pepper to taste
1. Chop up your tomatoes, onion, peppers, avocado and cilantro. Save your avocado pits.
2. Put your veggies, including the avocado pit, into a large bowl. Add the corn and black beans.
3. Pour about 1/2 the bottle of Zesty Italian into the bowl. Add the lime juice, cumin, sugar, and salt and pepper. Stir the pretty bunch all together...give it a taste. Add more dressing or salt and pepper as needed. Serve with chips and refrigerate any leftovers.
Time: 20 minutes (15 if you are a fast chopper)
Yield: a big fat bowl full (about 10 Cups)
Recipe adapted from Ember Storrs and Valerie Gardner
6 C fresh tomatoes
1 white onion
2 green peppers
2 avocados
1/2 C chopped cilantro
1 C corn (frozen or fresh is best, but canned with do as well)
1 can black beans, rinsed and drained
1 lime
1 T minced garlic
1/2-3/4 bottle Zesty Italian Dressing ( I use fat free or light)
1/2 t cumin
1/2 t sugar
salt and pepper to taste
1. Chop up your tomatoes, onion, peppers, avocado and cilantro. Save your avocado pits.
2. Put your veggies, including the avocado pit, into a large bowl. Add the corn and black beans.
3. Pour about 1/2 the bottle of Zesty Italian into the bowl. Add the lime juice, cumin, sugar, and salt and pepper. Stir the pretty bunch all together...give it a taste. Add more dressing or salt and pepper as needed. Serve with chips and refrigerate any leftovers.
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