Tuesday, May 21, 2013

Blog Resurrected

Guess what!?!?!?!?!

I got a new computer. Finally. And it is awesome. And it is a Mac.

Jared said to me on Saturday, after purchase of said awesomeness, "Can I play with it a little bit too?"
I was always one, when after Christmas or a birthday, NO ONE, and I mean NO ONE, could play, touch or man-handle my new things until I had broken them in. I'm still like this. Perhaps not my best characteristic, but we all have things about ourselves that we are not proud of. So, sorry husband, you'll have to wait. I still love you.

Here is picture of me and my mum from the best Wednesday I've ever had. She came out to visit and we spent the whole day having a blast shopping, chatting, and laughing. I miss her already.

So, since I'm a foodie, and now I've got a great new computer, here is the most recent deliciousness we sampled. This is an old favorite my roommate used to make for our apartment, back when I was single.

White Chicken Chili 
makes 6 servings

1 lb boneless, skinless chicken breast cooked and shredded
1 Tb olive oil
1 white onion, diced
4 cloves of garlic
8 oz diced green chiles
2 15 oz cans Great Northern beans
4 C water
1 Tb "Better than Bouillon" chicken base
2 tsp cumin
2 tsp dried oregano
1/2 tsp cayenne pepper
1 tsp salt
1 C plain yogurt

chopped tomato
diced avocado
1 C Monterey Jack cheese

In a large dutch oven, or soup pot, heat oil on medium heat. Add the onions and garlic and sauté until translucent. Add the chicken, chiles, beans, cumin, oregano, cayenne pepper, salt, chicken broth (water and base mixed together). Simmer 30-45 minutes. Add the yogurt and cook another five minutes while stirring. Serve with cheese, avocado, and tomatoes. 

Note to chef: I boiled the chicken first, then reserved 4 cups of the water to use in the chili. 

And now for the  cornbread!
Preheat the oven to 400 F and place the cast iron skillet in the oven with 1 Tb butter. 

Sweet cornbread, tastes better than Jiffy+ cake mix
1 C all-purpose flour
3/4 C cornmeal
2 Tb sugar
2 1/2 tsp baking powder
3/4 tsp salt
2 eggs, beaten
1 C milk
1/4 C canola

In a medium bowl stir together the flour, cornmeal, sugar, salt and baking powder.  In separate, small bowl combine oil, eggs and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet. Bake for 15 to 20 minutes or until an inserted toothpick comes out clean. 

Also Haley came down from Logan so we could attend one of our best friends' weddings. This family has been our friends for the last 15 years or more so we were so happy to attend the wedding reception.
Sisters, sisters, never were there such devoted sisters

I'm gonna keep my eye on her

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