Archive | May 2014


If you love dogs…
Specifically ‘pit bulls’ then you will love this project.

Please help educate people, specifically children, on the fact that NO BREED is more dangerous than the next.


So who is Galunker????

(taken from website)

Galunker is a pit bull. He looks really mean,but is about as threatening as a marshmallow.
The dog catcher is determined to capture Galunker, and bad guys want to make him fight.

But Galunker just wants a home!

While Galunker is above all an entertaining story along the lines of Dr. Seuss, with beautiful illustrations, it is also an effort to address the “aggressive breed” bias towards dogs like German Shepherds, Dobermans, and most recently, pit bulls.

Galunker is first and foremost a children’s book, with a heartwarming story about a friendship between 3 underdogs. But it also includes at the end an essay aimed towards parents to help further educate with science instead of superstition, to help make an informed decision about whether or not to introduce ANY breed of dog into the family home.

Now comes your turn to help.

You can help fund their Kickstarter campaign AND get the book when it’s done (I did!).

It looks like they have 32 days to go and will most certainly reach their goal….it would be fantastic if they dramatically surpassed the original amount as this could mean a series of books.

Make sure you watch their video!!




Not Enough Time

So in looking at my last several blog posts it must seem like I do nothing more than cook and eat!

I’m doing way more than that…..
I just don’t have time to post as often as I probably should.

So let’s see…..

We had to get a new hot water tank.
Few things compare to getting up at 3:30 am and having to take a very luke warm shower.
This is a thing of beauty.

New Hot Water Tank






Writing……I wrote poems a hundred years ago back in high school. Then life got in the way. Over the last year and a half I have picked it back up again and have probably written about 30 or so. Some day I may share them here. I did put them on Facebook. Some are good, some not so much.

Playing Guitar……As much as I can. Right now I’m lucky to get 2 hours a day….I need 3. I have a wonderful teacher that I adore and see this as being a long-term project. At the moment I play accoustic however I also have an electric that I can hardly wait to learn. There are several Volbeat songs I’m dying to learn!!!! I can honestly say I have ‘guitar’ on my mind all….the…time.

Steve and the grandkids…As always they love it when he plays!







I have a Cricut Expressions 2 and LOVE it. Especially working with vinyl and glass blocks. I just don’t have enough time to play with it. I made these for the 4th of July. I plan on making a set for Hula Moon in August (a yearly celebration/bbq at our house…..loads of fun!!)






Working in the Yard…..I FINALLY got the side yard all done this last weekend (weeded and barked) This coming weekend the old plastic picket fence is coming down in the back yard. There is only a couple of sections left over from the remodel last year. Once that is done then we will need to figure out what to do with the last piece of the yard. We want a deck of sorts to put the bbq on then we need to decide what to do with the ground…leave it as grass or ???

Steve has been working on his coupe and my 56 so he has been busy as well. Both rods are very very close to firing up. I CAN’T WAIT!

That’s pretty much what’s been going on.

Not enough time to do the things I want to do and it’s almost June already!



Honey Lime Chicken Enchiladas With Avocado Cream Sauce

This is OMG good but it takes a little time to make.

I used chicken breasts and cooked them early in the day and I used WAY more than the called for 2 1/2 cups!
I think I used 5 or 6 breasts so this made ALOT (we ate it again the next night for dinner) and I’m having one for lunch today….
The ‘marinade’ didn’t make a whole lot so next time I will double it….of course that could be because I used so much chicken!

Note: You need to cook and cool the avocado cream sauce so you might want to do that ahead of time.

Honey Lime Chicken Enchiladas With Avocado Cream Sauce


⅓ cup honey
Juice from 2 limes
1 tsp. minced garlic
2½ cups cooked and shredded chicken (I use a rotisserie)
1 cup corn, frozen
1 cup black beans, drained and rinsed
2 cups Monterey Jack cheese, divided
10 (8-inch) flour tortillas
1 (28 oz) can Green Chile Enchilada Sauce

Avocado Cream Sauce
¼ cup butter
¼ cup flour
1½ cups half and half
1 cup chicken broth
½ tsp. garlic salt
½ tsp. onion powder
½ tsp. salt
2 avocados, peeled, pitted and diced
¼ cup chopped fresh cilantro
juice from one lime


In a small bowl, combine honey, lime juice and minced garlic and stir until well combined.

Place cooked and shredded chicken in a large zip lock bag and pour sauce over the top.

Seal up the bag and toss/shake gently to coat all the chicken.

Place sealed bag in fridge and let marinate for at least 30 minutes.

After chicken has marinated, preheat oven to 350 degrees F.

Dump marinated chicken into a large bowl.

Add corn, black beans and 1½ cups shredded Monterey Jack Cheese and stir to evenly combine.

Spray a 9×13 pan with cooking spray and then pour about ¼ cup of green chile enchilada sauce evenly over the bottom of pan.

Pour remaining enchilada sauce into a large bowl.

Dip tortilla into the enchilada sauce and gently squeegee off the excess sauce with fingers.

Place 1/10th of chicken mixture into the center of tortilla and spread out evenly length wise.

Roll up the tortilla enchilada style and scoot to the edge of the pan.

Repeat for remaining tortillas and filling.

Make the Avocado cream sauce:

In a large skillet over medium heat, melt butter.

Once butter has melted, add flour and stir to combine and continue stirring over heat for about 2 minutes.

Slowly and gradually add in half and half and chicken broth.

Continue stirring over medium heat until sauce has thickened.

Remove from heat and add garlic salt, onion powder and salt. Stir to combine.

Let sauce cool down completely then pour sauce in blender.

Add avocado, cilantro and lime juice.

Cover and beat/pulse until smooth consistency.

Pour sauce over the top of the enchiladas.

Sprinkle remaining ½ cup of Monterey Jack cheese over the top of sauce.

Bake at 350 degrees for 25 minutes.



Look Up

Technology is a wonderful thing however at times it seems like it has taken over our lives.

Look up and live.

Put the technology away.

See what you are missing.



Baked Sweet and Sour Chicken


It’s THAT good!

I served this with Rice a Roni’s Fried Rice as I wasn’t sure just how much sauce this recipe would have.
I think if you doubled the sauce recipe it would be enough to serve over white/brown rice.
I however loved it not over anything.
Can hardly wait to make this for our next get-together!!

Baked Sweet and Sour Chicken


3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs, beaten (I used Egg Beaters)
1/4 cup canola oil (I used olive oil)

Sweet and Sour Sauce:
1 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt


Preheat oven to 325 degrees.
Cut chicken breasts into bite-sized pieces and season with salt and pepper.
Place cornstarch and beaten eggs in separate bowls.
Dip chicken into cornstarch then coat in egg mixture.
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.
Place the chicken in a 9 x 13 greased baking dish.
In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.
Pour over chicken and bake for one hour.