Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer


I cut this out of a wedding line. I must take more pictures of her.

Wednesday, March 25, 2009


I found this on this week and cooked it last night. I changed a few things because my husband would not touch the green peppers or the onions. This is my version. It is very simple and quick to put together (a great leftover rotissere chicken dish) and I thought it was very tasty. I will make it again.

Ingredients1 T. oil
2 Cloves of Garlic – grated
2 10-3/4-ounce cans cream of chicken soup
1 10-ounce can diced tomatoes with green chiles (I used the ones with jalepenos), undrained
1-1/2 teaspoon chili powder
1 tsp. cumin
1/4 teaspoon black pepper
12 - 6 inch corn tortillas, cut into thin, bite-size strips
2-3 cups cubed cooked chicken
2-3 cups shredded cheddar cheese or a mexican blend. I added a little more because my hubby likes more and it was good.
1. Cook the garlic in the oil until it starts to brown add everything down to the tortillas.

2. To assemble, sprinkle about one-half of the tortilla strips over the bottom of an ungreased 13x9x2-inch baking dish . Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle 1 1/2 cup of the cheese and another one-half of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture and half of the remaining cheese.

3. Bake, uncovered, in 350 degree oven about 35-40 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese the last 5 minutes. Let stand 10 minutes before serving. Serve with Salsa, Sour Cream, Guacamole, Green onion or as is. Makes 8 servings.

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