June 29, 2008
June 25, 2008
2 large chicken breast - cooked and cubed
2 cups mozerella cheese
8 oz ricotta cheese
1 tube refrigerated crescent dough
1 jar of Ragu - or you favortie brand
Mix chicken, 1.5 cups mozerella, ricotta and a dash of rosemary together in large bowl.
Roll out crescent dough and seperate
Put a scoop of chicken mixture on each dough triangle and bring the corners together to enclose the chicken mixture.
Brush each crescent ball with egg and roll in bread crumbs.
Place on baking sheet and bake at 350 for about 15 minutes...the crescent should be begining to brown.
To serve pour a scoop of warmed Ragu over each roll and top with the remander of mozerella.
June 23, 2008
Team Tanner: Top Row (L to R) - Jeff Carpenter, Brad Olsen, Reed Chase, Mike Ekstrom, Jeff Bickel, Marc Metcalf, Nate Heward. Bottom Row (L to R) - Mark Erickson, Rob Anderson, Adam Tullis, Tyler Ploeger, James Hinkel
Here's a picture of my dad giving me a nice motivational speach before my Midway run. As motivational as it was, it didn't help! Sorry!
And I'm off! I borrowed a Garmin watch that showed me my pace and distance. It was a pretty cool watch to let me know when I needed to pick it up!!!
Here's a picture of me and James "the Peach" Hinkle at the finish in Park City.
Another picture at the finish line of me and Adam Tullis. It was about this time that I vowed never to run again!!!
June 18, 2008
June 16, 2008
Sweet Green Enchilladas
I made these last night and they were the best they have ever been.
1 lb pork roast
1 cup salsa
1 cup brown sugar
1 package spanish rice
1 cup cheddar cheese
2 cups mozerella cheese
1 10 0z. can mild green enchillada sauce
-Mix together the salsa and brown sugar. Put this mixture and pork roast in a crock pot and simmer on low for 8 hrs ( you can also cook on high for 4 hours). Use forks to shred apart the meat.
-In a skillet make spanich rice ( you won't need all the rice) according to the intructions.
-Divide the pork, rice, and cheddar and half your mozerella cheese among 6 toritllas and roll.
- Place in casserole pan.
-Cover with half of your enchillada sauce
- Top with the remander of mozerella
-Cook about 15 minutes at 350
Serve with sour cream and pico de gallo
Mmmm, is it to early for leftovers?
June 08, 2008
A few picts I took before church. Kaylie looked so cute in her polka dots and she is learning to smile for the camera. I also wanted a family picture...the only ones I had had either Kaylie in a blessing dress or me in a hospital gown. So here we are dressed for church. We tried to get Toby in the pict, but he wouldn't cooperate.