Sorry I'm late updating my space, this last few days have been a blur... My dad and stepmom were here on their way to Atlanta for the month of June. A holiday always messes me up on my days and then I had jury duty today, but I was released!!!! (After sitting there from 8am until 2:30pm)
Charley is growing like a weed and is learning, but still has trouble with some of the things he should and shouldn't do. He is so cute, we have a hard time getting mad at him sometimes.
I get to take Kaid to his swimming lesson tomorrow - what a hoot! Then on Saturday, we will be keeping Justin and Kaylynn for the afternoon. It is JL's birthday and their Stake Conference.
Anyway, that is what I have this week. Enjoy the recipe, it is good.
skip to main |
skip to sidebar
Favorite Bloggers
Recipe of the Week:
Chicken Pasole (a really good Mexican chicken soup)
1 large onion, chopped
2 tsp dry oregano leaves
2 Tbsp olive oil
2 cans (4oz each) diced green chilies
6 c chicken broth
1 can sliced black olives (9oz)
1 dozen tortillas (corn or flour)
2 cloves garlic, minced
1/2 tsp ground cumin
1 rotisserie chicken, skinned and shredded
2 cans (15oz) white hominy, drained
salt and pepper to taste
2 limes, cut into wedges
Pick the chicken from the bones and shred.
In a 6 quart pot over medium heat, stir onions, garlic, oregano, cumin ad oil until onion is limp, about 4-5 minutes. Add broth, chilies and hominy to pot and bring to a boil. Cover pot and simmer on medium for about 10-15 minutes, then add shredded chicken and cover. Remove from heat and let stand about 20 minutes. Add olives. Bring mixture back to a boil and then serve hot with warm tortillas and lime wedges!
1 large onion, chopped
2 tsp dry oregano leaves
2 Tbsp olive oil
2 cans (4oz each) diced green chilies
6 c chicken broth
1 can sliced black olives (9oz)
1 dozen tortillas (corn or flour)
2 cloves garlic, minced
1/2 tsp ground cumin
1 rotisserie chicken, skinned and shredded
2 cans (15oz) white hominy, drained
salt and pepper to taste
2 limes, cut into wedges
Pick the chicken from the bones and shred.
In a 6 quart pot over medium heat, stir onions, garlic, oregano, cumin ad oil until onion is limp, about 4-5 minutes. Add broth, chilies and hominy to pot and bring to a boil. Cover pot and simmer on medium for about 10-15 minutes, then add shredded chicken and cover. Remove from heat and let stand about 20 minutes. Add olives. Bring mixture back to a boil and then serve hot with warm tortillas and lime wedges!
1 comment:
Busy, busy, busy. Unfortunately I didn't copy the briscuit rec. I will have to get it later. I need to see a new picture of Charley!
Post a Comment