Kamikaze, Krazy Football Fan, and Blue Cheese Buffalo Bites

Unless you have been at the top of Mt. Everest the past 48 hours, you obviously either watched or heard about the unbelievable championship football games that took place yesterday.

My husband is still in shock (as many football fans also are).  The owner of the company I am with has Broncos box seats every year.  His brother that I also work with is a lifelong Packers fan.  As you can imagine, I was not a very popular person when I walked in the office door this morning...you see, as I live in Bronco land, we are the extreme Seahawk family.  I took our win very graciously and am so excited for the Super Bowl!!

I made my husband this custom sized, flannel tied blanket for his birthday this year.  Unfortunately our girls commandeer it all the time and snuggle in their rooms with it.  I have gave them strict orders, the blanket must stay in our family room for the next 2 weeks, through the Super Bowl...it is our special good luck charm.

I know I said last week that grown ups shouldn't do Kamikaze shots.  I caved on Sunday night...we were so overjoyed with excitement, we shared in special celebration and toasted our "hawks".

Kamikaze

1.5 oz Vodka
.75 oz Triple sec
.75 oz Lime juice

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass or divide between two shot glasses.

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These chicken bites are perfect for upcoming Super Bowl festivities or any other gathering.  I made them for dinner with a side salad as a light weeknight dinner that was super fast to put together.

Blue Cheese Buffalo Bites
Adapted from Buffalo Chicken Cupcakes by plainchicken.com

1 can refrigerated Pillsbury Crescent Seamless Dough Sheet
1-1/2 cup shredded cheddar/jack cheese blend
12 pieces frozen popcorn chicken
3/4 cup Frank's buffalo wing sauce
8 oz. container blue cheese crumbles

Preheat oven to 375 degrees.  Spray 12 regular size muffin cups with non-stick cooking spray.  Set aside.

Remove dough from can and press out to an 8 x 18 inch rectangle.  Cut dough into 12 squares.  Press squares into muffin pan cups.

Place 1 tablespoon of cheese blend in the bottom of each dough lined muffin cup.  Dip popcorn chicken in buffalo sauce.  Place one piece of chicken in each cup on the cheese. Sprinkle with remaining cheese blend.

Bake 15 to 18 minutes, or until just starting to brown. Turn off oven and remove muffin pan. Sprinkle 1 heaping teaspoon of blue cheese crumbles over each cup.  Return to oven until blue cheese is melted.

Bites can also be made without the buffalo sauce
and blue cheese crumbles, for those who prefer
a more simple palette.

One Year Ago:  Paninis

Turkey Chili

When I was a little girl my favorite song was "Raindrops Keep Falling On My Head" by B.J. Thomas.  I even had a little square glass wind up music box with a watercolor sketch on it of a little girl in her raincoat and galoshes under an umbrella that I would wind up and play over and over again.

Today, I still love that song and watching and listening to the rain...but no one warned me of a typical Colorado rain.  When it rains, it rains...and when it pours, it REALLY pours here.  We have had 90 degree days, a 4:00 pm cloud cover and rain and then right when we are going into our REM sleep, a flash in your eyes, a crackle in the clouds and the skies open up with the loudest rumble you could imagine.

It is virtually impossible to figure out what to wear each day, truly remarkable weather and certainly no drought or water shortage here.

The only drawback is we have been limited as to when we can enjoy our backyard to eat outside and let the dogs bask in the sun as they love to do so often.  The good news is my husband's tomato plants have taken flight and are well on their way to becoming homemade salsa!!

For those rainy, dreary afternoons you just want a warm bowl of yummy, so I dug up JoAnne's (my sister-in-law) friend's Turkey Chili recipe that we have been making for years.  JoAnne (a.k.a. Aunt Jo Jo) has a remarkable group of girlfriends that she has shared some their recipes with us.

Sandy's Turkey Chili

1 tablespoon olive oil
1 cup chopped sweet onions
1 tablespoon minced garlic
1/4 cup chopped yellow, red or orange bell peppers
1 pound ground turkey
1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar
2 cups low-sodium chicken stock
1/2 teaspoon garlic powder
1 teaspoon hot sauce (my husband likes "Frank's" Red Hot)
11/2 teaspoons sea salt
1 teaspoon dried basil
1/2 teaspoon dried oregano

In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.

Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.

Serve with sour cream and shredded sharp cheese.

Stay dry my friends....

Sour Cream and Chicken Enchiladas To Warm A Chill

I can honestly say that Fall is by far my favorite season of the year.  I bring out all my scrumptious candles that make the house smell so special and cozy...Apples and Cinnamon, Pumpkin Spice and every other wonderful scented piece I can find.  I start to curl up in one of my 17 throw blankets that I have collected over the years.....one or two of them, just aren't enough, don't you agree?

 

The days get a little shorter and the nights get a little bit more crisp, as the weeks go by.  The leaves start to make their magical changes from subtle greens, to bold and bright gold, red and orange.  As we leave for our day in the mornings now, I am noticing a tiny bit of chill on my windshield.

This past weekend was time to pick up our first load of firewood for the season.  My husband is so wonderful about having a nice, cozy fire for me almost every night when I get home from work.  He knows how much I absolutely love coming into the wonderful aroma and warmth of a fire each evening.

As we were coming back with the firewood, we also came upon the largest pumpkins I have ever seen and for the most unbelievable price - I can never pass up a great coupon or deal. We got one for each girl, so they can have a full canvas for their pumpkin carving this year.

Fall also is the time for making hearty and heart warming meals, cobblers, bread baking and hot tottie beverages.  As our community is still dealing with the aftermath of the devastating floods, our church reached out to everyone to see who could volunteer in one capacity or another.  I of course signed right up to make lunches and dinners for the clean up volunteers.  I figured if I am going to make dishes for the volunteers, I may as well double up on everything and now I have meals for the rest of the week.

It was time to bring back one of our family favorites to share with everyone.  My sister-in-law JoAnne used to make us her Sour Cream and Chicken Enchiladas when we lived in California.

 These could not be easier to make and a great meal to use up any leftover chicken, lingering cans of cream of chicken soup and that 1/2 container of sour cream looking for a home.

I am perfectly happy enjoying them on their own, but my husband has to put every kind of embellishment he can find on hand to take his plate up a notch, including but not limited to Pico Pica or Tapatio.

Sour Cream and Chicken Enchiladas
Courtesy of JoJo

2 Cups Cooked Diced Chicken
1 Dozen Flour Tortillas
2 Cans Cream of Chicken Soup
2 Cups Mexican Blend Cheddar Cheese, Grated
1 Cup Sour Cream
1 Small Can of Diced Green Chiles
1/4 Cup Chopped Green Onions

Preheat oven to 350 degrees.

Mix chicken, soup, cheese, sour cream, chiles and onions together in large bowl.  Spray pan on bottom and sides with nonstick spray.  Spoon a small amount of the mixture and spread on bottom of pan.  Place small amount of filling in tortilla, roll and place in pan.  Top with remaining filling, getting all sides well covered to prevent drying out.

Bake for 30-40 minutes until well heated and bubbling.

Serve with sour cream, your favorite hot sauce and sliced avocados.

We corked a wonderful, chilled white Soave Classico that paired beautifully with the enchiladas.