Tag Archives for vegetables

#photoadaymay wrap-up and kicking off #photoadayjune

the great news today is that it’s time to kick off #photoadayjune! I’ll be participating on  twitter and instagram, with weekly updates here and on pinterest.

already, june is off to a much better start than may. i’m proud to announce that i’ve stayed on track this week and actually posted a photo a day, as was intended. :) hooray.

here are the last few may shots and the june ones to date. enjoy!

day twenty-nine: number; sort of a number, sort of not. and really, sort of gross. this is casey’s new drink of choice – i’ll stick with diet, thank you very much.

day thirty: my personality; a little silly. this is how i amuse myself in the car when C is driving.

day thirty-one: beautiful; i love this quote – wise words.

june, day one: these are the flowers i received at work for helping with a project i was working on. click here to see what i did with them.

day two: empty. more on this later :)

day three: on my plate – roasted squash, potatoes, broccoli, onions, and mushrooms. holy yum!

day four: close-up; a cameo given to me by my grandmother. i wear it almost every day and a really love this photo of it. it may be a framer, what do you think?

in case you missed it, here’s the list for june! check back each week for my photos, the list looks like a lot of fun!

Sweet Shot Tuesday with Kent Weakley

roasted stuffed red peppers – yum!

yesterday, i featured a photo of my cinco de mayo dinner creation. my friend alyssa and i tweaked a chiles rellenos recipe she found in an old cookbook into something we thought we would enjoy. here’s our version:

stuffed red peppers

2 medium red peppers; seeds removed
2 boneless skinless chicken breasts; cooked and chopped
1 small onion; diced
1 can sweet corn; drained (you can use fresh, but we didn’t have any)
2 cups monterrey jack cheese; shredded

we started by grilling and chopping the chicken into little cubes. i sauteed the onions in a little bit of olive oil, then added the corn and chicken cubes. in a large bowl, combine warm chicken/corn/onion mixture with about 1 – 1&1/2 cups of cheese.
i used a large spoon to scoop the mixture into the red pepper and packed it in pretty good. we put both peppers in a small glass pan with a little water in the bottom (just enough to keep peppers moist) and baked for 30 minutes at 350 degrees.

we served with a simple fresh salsa (tomatoes, onion, corn, lime juice) and tortilla chips.

yum!