I owe you guys a huge apology for falling off the face of the earth. Not literally, but one minute life is moving along with hubby earning a steady paycheck at a not very fulfilling job, and the next BAM….he’s opening up his own law practice! Yeah….pretty big deal. It doesn’t happen everyday, and sort of took us by surprise. In fact, it seemed so “meant to be” that what normally takes several months to line up fell into place within a week’s time. That’s not to say it hasn’t been a lot of work, but it’s been so exciting and such a blur I can hardly keep up with the days. Forgive me?
So I have a new job description…….a few actually……
You can add “office manager” and “secretary” and “marketer/promoter” to my other roles of wife, mom, homeschool mom/teacher, budgeter & bill payer, overall house manager, dishwasher, chef, laundry gal, housecleaner, pet keeper, errand runner, grocery shopper, therapist/mediator and mom taxi. I’m sure you all can relate!
And I never want to neglect my place here so don’t forget all the hats that a food blogger wears! Food blogging is such a fun part of my life. In fact, a few fun foodie events have taken place in my life these past few weeks, so I’ll have new posts regarding those thrown in among the recipes. Another huge announcement…..
FALL HAS ARRIVED HERE IN SOUTH FLORIDA!!! Everyone that lives here knows this announcement is worthy of all CAPS!!! I’m excited about jean and jacket weather as well as all the fun fall foods we get to make and blog about. I’ve got some great recipes lined up so make sure you keep popping in, and join in on the conversations over on my Facebook page. It’s fun getting to know each other…and I love to hear what you guys are up to and what’s cooking in your kitchen! I’m SO excited about the holidays!!
This mexican layer bake, for lack of a better name, popped up one night last spring when I was looking for something quick, easy and tasty. We all love recipes that meet those requirements, right? It’s also a good one when you’re in the mood for mexican food without the hassle of individual tacos or enchiladas. Since I kinda just threw it together…..the amounts are guesstimates, but I’ll put it all in a recipe card for you anyway. You can add or adjust for your tastes. You know I can’t follow a recipe to save my life, so take a walk on the wild side….adapt it, you may never go back. Cooking is fun that way!!
- 1 - 2 chicken breasts, cooked and shredded, sprinkled with cumin, salt, & pepper
- 8 - 10 corn tortillas, torn in chunks
- 1 can black beans, or 2-3 cups if you make fresh
- 1 can mexican rotel, or chopped tomatoes
- 2-3 cups colby jack cheese, shredded
- green onions, optional
- black olives, optional
- sour cream and salsa to serve, optional
- Preheat oven to 350 degrees.
- In a 9 x 13 or larger dish layer ingredients above in anyway you desire. Have fun with this!
- Cook in oven for 15-20 minutes or until cheese is melted.
- *If making vegetarian, just leave out the chicken