Archive | October 2014

Something Blue

I LOVE this mans voice and music.

And yes… I did see him in concert many years ago.

Loved it!!

Thank you Neil for a wonderful song and not only helping to promote shelter dogs but adopting two of your own!

And now to bring a smile upon your face:




Greek Chicken Tacos With Whipped Feta

I know….
Another recipe

I’m busy.
Really busy.
Really really busy.

In addition to running a full house, working full time, learning/playing guitar, playing with my Cricut (not much time for that lately), being a pirate I am now making our own hard cider and mead.

For now you will just have to be satisfied with……recipes.
Next week we are supposed to go (if it doesn’t rain) to the pumpkin farm.
I promise I will take pictures and post them.
We always have a blast.


As pirates we will be at the Haunted Nightmare this Saturday night………hiding…….scaring…..making you wish you didn’t come.

But for today….
You get another recipe.

I’ve made something like this before so this may sound familiar.
It’s very good and easy to make and since it is light it makes you feel like your eating healthy!

Greek Chicken Tacos With Whipped Feta


1 lb chicken cut into small pieces
1 tsp Italian seasoning
1 tsp dill
¼ tsp salt
1.5 c. feta divided
8 oz light cream cheese
½ c. non-fat Greek yogurt
2 cloves garlic diced
1 c. diced tomatoes
1 cucumber seeded and diced
½ c. red onion diced
8 small corn tortillas
1 lemon cut in wedges
non-stick spray


In a hot skillet sprayed with non-stick spray, add your pieces of chicken, Italian seasoning, dill and salt. Cook 6-8 minutes, until no longer pink in the center.

Meanwhile in a medium bowl, add the cream cheese, garlic, 1 c. feta and Greek yogurt. With an immersion blender or food processor, blend the mixture until it is creamy and smooth. Set aside.

Spray each of the corn tortillas with non-stick spray. Place them in a separate skillet over high heat and cook for 30-60 seconds on each side, just until warmed and softened.

In each tortilla, layer a generous amount of whipped feta, grilled chicken, tomatoes, cucumbers and red onions. Garnish each taco with a wedge of lemon and a sprinkle of the remaining feta. Serve immediately.




Beef And Bean Chimichangas

I made these last night and they were wonderful!!!!
A hit with the whole family!!!
They take just a little bit of extra time but well worth it.

I did not use canned whole tomatoes but instead used canned diced tomatoes with garlic.
Instead of using just one cup of refried beans I used a whole big can.

Top these bad boys with shredded lettuce, sour cream, guacamole and shredded cheese and you have an entire meal!!

Beef And Bean Chimichangas


1 pound ground beef
2 tablespoons Vegetable Oil
1 medium onion, chopped
2 cloves garlic, minced
1 small red bell pepper, diced
1 (16 oz.) can whole tomatoes, drained and chopped
1/3 cup salsa
1 1/2 teaspoons chili powder
3/4 teaspoon ground coriander
1/2 teaspoon ground thyme
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup refried beans
1 cup cooked black beans
6 (8-inch) flour tortillas, warmed according to package directions for easier folding
Vegetable  Oil
3/4 cup shredded Monterey Jack cheese
Shredded iceburg lettuce (optional)
Additional salsa (optional)
Guacamole (optional)
Sour Cream (optional)


Brown ground beef in medium skillet over medium high heat. Drain. Remove beef from skillet; set aside. Add oil to the same skillet.

Add onion, garlic and red bell pepper. Cook and stir over moderate heat until onion is tender. Stir in cooked ground beef, tomatoes, salsa, chili powder, coriander, thyme, salt, cayenne and cumin.

Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened. Remove from heat.

Stir in refried beans and black beans.

Place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla toward center over beef mixture. Fold ends toward center; secure with wooden pick. Chill 15 minutes.

Heat 2 inches oil in deep-fryer or large saucepan to 375°F. Fry 1 or 2 chimichangas at a time 1 1/2 to 2 minutes or until golden brown. Drain on paper towels. Sprinkle top of each chimichanga with 2 tablespoons Monterey Jack cheese.

Serve immediately on bed of shredded iceberg lettuce with salsa, guacamole and sour cream, if desired.