Sunday, December 19, 2010

Semi-Homemade Holiday Cookies & Pretzels

Everyone knows that I love to bake, but having just had carpal tunnel release surgery I decided to be smart and do the semi-homemade thing. 

I purchased ready to bake cookies, candy melts, peppermint candies, 
slivered almonds and mini chocolate chips and pretzel rods!

Let me tell you it made my life much easier!

Saturday, December 18, 2010

Please vote for my Shotgun Shell Angel

Click here to vote>>>  Shotgun Shell Angel

Sunday, December 12, 2010

Toxic Roses

This is my latest photography work.  I just love this one!  To order a print follow this link.

Wednesday, December 8, 2010

Dinner Tonight... Almond Encrusted Chicken Breast

Almond Encrusted Chicken Breast

4.5 ounces, boneless, skinless chicken breasts
4 Tbsp cornstarch
1 cup liquid egg substitute
4 Tbsp finely chopped almonds

Sprinkle each side of chicken breast with cornstarch. Dip breast into egg substitute to coat and sprinkle with almonds. Coat small nonstick skillet with olive oil and heat over medium heat. Saute chicken 5 minutes on each side or until coked through. Slice breast diagonally and place on top of Spinach Salad.

Monday, December 6, 2010

Dinner Tonight...Tracey's Enchilada Casserole on a Whim

I've been wanting tacos but didn't have lettuce or tomato, which I have to have for tacos, I mean come on you just have to have your veggies for tacos!  So I took a look in my pantry and fridge  and came up with the following...  [remember I'm still working with only one hand so Joe (the hubs) did all chopping, shredding, opening and assembly. :)]

Tracey's Enchilada Casserole on a Whim

1 lb extra lean ground beef (brown in large skillet)
1 small onion (chopped and added to browning beef)
1-2 cups shredded Cheese  (whatever you have on hand) (save for topping)
Corn tortillas (mine were packaged for  tostada's so they were crispy already, you can fry your own or even use tortilla chips)

1 Can of Enchilada sauce (I prefer homemade red chili but I had this on hand and no red chili)
2/3 cup Olives (I had green olives on hand, but black would have worked  just as well)  Just squish, no need to use a knife.
1/2 cup Cheese Sauce (I had a 'Mexican' 4-cheese dip on hand, worked great)
1 can refried beans  (can substitute any kind of canned or prepared beans)
1/4 Cup dry red wine (totally optional, we just had it on hand and my hubs likes to cook with it a lot!  *lol*)

Add all ingredients to browned ground beef and onion in skillet cook until everything is mixed.   Alternately layer corn tortillas and mixture, last layer is corn tortillas then top with shredded cheese.
Cook in preheated oven at 350 degrees for 25 minutes.

Serve hot.  Can top with taco toppings if desired (and on hand).