Monday, August 26, 2013

Living and Dyeing

Our friends, Jack and Lee Ann, are having an art exhibit, "Living and Dyeing", at Crowder College in Neosho. The show is very impressive. . .

Jack and Lee Ann are incredibly creative individuals and we feel proud to have them as friends. If you get a chance, go see this great show!

Saturday, August 24, 2013

52 Soups/Salads in 2013

  Combine the ranch dressing, salsa and cilantro

Cover and refrigerate the dressing

Season chicken with taco seasoning
 Cook chicken on both sides until deep golden brown

Cool chicken for 10 minutes and cut into cubes

Chop and saute the green pepper

You can use diced avocados for the salad but we decided to mash and add McCormick's Guacamole seasoning mix

Add taco seasoning to the refried beans

 Drain the black beans

 Thinly shred the lettuce and chop the tomatoes

 Ready to eat!

 Chuck's chicken taco salad

 Rita's version
On a scale of 1 - 5, we rated Salad #29 Chicken Taco Salad: 4.35
Very tasty chicken taco salad! So many different combinations of ingredients can be used to please everyone.
Chicken Taco Salad
(adapted from Pioneer Woman's recipe)
3/4 cups Ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like)
3 Tablespoons finely minced cilantro

Chicken and Green Pepper:
2 whole boneless, skinless chicken breasts
2 Tablespoons seasoning (taco seasoning, or your own mix)
1/4 cup vegetable oil
2 Tablespoons butter
1 green pepper, chopped

1 head green leaf lettuce, shredded thin
3 whole Roma tomatoes, diced
1/2 cup grated Pepper Jack cheese (we used cheddar cheese)
2 ears corn, shucked (we used frozen, grilled corn)
1 can black beans, drained
1 can fat-free refried beans
2 whole avocados, diced (or combine with packet of McCormick's guacamole mix)
3 whole green onions, sliced (we didn't use as we didn't have any)
1 can sliced black olives (we used chopped olives as that's what we had on hand)
Tortilla chips, crushed slightly


First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.

Next, the chicken and green pepper: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes. Add chopped green pepper to skillet and sauté until tender.

Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. We used grilled corn that we had frozen earlier.

To assemble the salad, pile crushed chips, shredded lettuce, chicken, green pepper, refried beans, black beans, tomatoes, cheese, corn, avocado (or guacamole), and green onion. Drizzle the dressing all over the top.

Monday, August 19, 2013

Somerset Ridge Winery

We spent a beautiful Sunday afternoon at Somerset Ridge Winery near Paola, Kansas.  

Grilled cheese with fresh tomatoes, pesto and goat cheese. Yum!



Wine, food, friends. . .doesn't get any better!

Thursday, August 15, 2013

August on Quincy Street

 Welcome to Kansas. . .lots of grasshoppers this year!

And lots of dragonflies




 Our favorite spot

Quincy's favorite spot!