• 1 pkg Puff Pastry Shells
• 1 chicken breast
• 1 tbsp thyme
• 1 tbsp rosemary
• Pinch Parsley
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1/2 onion chopped (this time i used 4 pearl onions)
• 1 can chicken broth
• 3 tbsp butter
• 3 tbsp flour

• 2 potatoes, cubed into 1″ squares
• 2 tbsp oil
• 2 tsp lawyres seasoning salt

• 2 cups instant white rice
• 1 1/2 cups water
• 2 tbsp oil
• 2 stalks fresh celery, sliced thinly
• 2 carrots, sliced thinly
• 1 onion, sliced and diced to 1/4″ pieces
• 1 pepper, sliced and diced
• 1 stalk broccoli, chopped
• 2 stalks fresh chives, chopped
• ham, sliced and diced
• 1/4 cup soy sauce
• 2 tbsp sugar
• 1 tbsp ginger
• 1 tsp lemon pepper
• 1 tsp garlic powder

• 2 cups instant minute rice (white)
• 2 tbsp butter
• 1 can rotilla diced tomatoes
• 1/4 can enchilada sauce
• 1/2 onion, sliced and diced
• 2 small peppers- sliced and diced
• Cumin – to taste

Ingredients:

• 4 cups fresh rhubarb
• 1 1/3 cups white sugar
• 6 tbsp all purpose flour
• 1 tbsp butter
• 2 puff pastry pie shells (any pie crust will work but these are extra flakey, you can find them in the frozen section of the grocery store next to the pies)

1. Preheat oven to 450 F
2. Unwrap the pie crusts and let them thaw at room temperature, when thawed place one pie crust in pie pan.
3. Mix sugar and flour together in a bowl.
4. Sprinkle 1/4 of the mixture onto the bottom of the pie crust.  This will help give it a nice crisp texture as the sugars carmalize while the pie bakes
5. Fill pie with rhubarb
6. Sprinkle the rest of the sugar mixture over pie.
7. Cut the other pie crust into thin strips
8. Weave the strips on the top of the pie to make a nice pattern and dot or brush with butter.  This will give the pie crust a nice golden color and help keep it from drying out.
9. Serve hot with some vanilla ice cream!

Ingredients:

• 2 lbs Tri-Tip Steak
• Lemon Pepper to taste
• Garlic Powder to taste
• Lawry’s Seasoning Salt to taste
• 1/2 cup worcestershire sauce
• 2 tbsp dried, minced onions
• 1 tbsp soy sauce

Ingredients:

• 2 lbs cubed beef
• 1/4 cup flour
• 1 tsp pepper
• 1 tsp salt
• 1 clove garlic, minced
• 1 bay leaf
• 1 1/2 tsp pepricka
• 1 1/2 tsp worchestier sauce
• 1 chopped onion
• 2 cans beef broth
• 2 potatoes sliced and diced
• 2 stalks of celery sliced
• 6 carrots sliced

Directions:

1. Place meat in large crockpot.
2. In a small bowl mix together flour, pepper, and salt.
3. Coat meat with flour mixture.
4. Add all the rest of the ingredients to the crock pot.
5. Set on low heat for 10-12 hours or high heat for 4-6 hours

ENJOY!

valdez, glacier with water fall

Valdez, Alaska….its such a beautiful place!  A year ago my new husband and I went on a short day cruise to enjoy the sights.  These are just a few of my favorite shots from the trip.

wildlife in valdez

glacier on ocean

Now my husband and I eat mexican three or four times a week for dinner.  We had a mexican buffet for our wedding, catered by our favorite mexican restraunt.   We love our onions, peppers, taco meat, enchiladas, cheese, sour cream, tortilla shells….

Naturally when we got home I had to whip up something mexican.  The first thing I made was some Fajitas!  This is a healthy, tasty dinner.  Just don’t over due it on the sour cream and cheese

Fajitas Seasoning:

• 1 tbsp Cornstarch
• 2 tsp chili powder
• 1 tsp salt
• 2 tsp paprika
• 1 tsp sugar
• 1 cube chicken boullion, crushed
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp cumin

Fajitas:

• 1 lb beef cut into strips
• 1 large onion, sliced
• 1 large red pepper
• 1 large green pepper
• 2/3 cup water
• 2 tbsp olive oil
• tortilla shells
• cheese, sour cream, and mexican ketchup for toppings

Directions:

1. In a small bowl mix all the seasonings together, set aside
2. In a large frying pan heat up oil.  Cook the beef strips until medium rare.
3. Remove from heat
4. In a large frying pan cook the onions until soft and some what translucent.  Add peppers.
5. Once peppers are tender add the meat back to the pan.
6. Sprinkle with seasoning
7. Add a little water at a time.  Cook until seasoning is nice and thick
8. Serve in a tortilla shell with toppings of your choice

ENJOY!