Big Red Chili

Chili simmering all day. The house smells like football. It will be perfect by pre-game.

GO BIG RED(NOT BLACK)!

No Peek Game Day Roast

I add some Ginger Ale to mine but here is the recipe from Mommy's Kitchen...

This roast is going to be done at noon today!

GO BIG RED!

Easy Bake

Mmmm...This popped out of the oven last weekend. Hope something equally good pops out this weekend. This was mostly eggs, a little Bisquick, onions, garlic, bell pepper, and good mushrooms (not from a can). All but the egg mix was sauteed in the pan. Poured in the egg mix, seasoned it up and baked for 20 minutes. Just in time to eat up and get outside and shovel!

Going to Hitchcock Nature Center to snowshoe with friends later this morning.

Sometimes I just need to take pictures of the food I'm about to eat.

I took Pete for a walk, scraped ice off the driveway and worked up an appetite. There was left over chili, crescent rolls and hotdogs in the refrigerator.

Saturday Morning CB Ride - 09/05/09

It's grown by a few riders for the last three Saturdays. Three new riders today were Chad (and his Classic Chucks), Andy and Dennis L.
We rode around CB and added Carter Lake again this week for a 31 mile ride. I took the bus downtown this AM. Jodi joined us on the back patio at the "The Matt" for the ride debriefing. She and I caught the end of the Farmers Market and picked up this ten pound strawberry pie. Maybe it's not quite 10lbs. but it's husker red!

Bacon Ride

Met Chris and Dale at Platte River S.P. this morning for the Bacon Ride. This was my second time on this ride. It was good to get more familiar with the single track at Platte. The cool cloudy weather was a bonus. The breakfast at the lodge and the company was great too!

Pre-Thanksgiving

Emma has been frying her eggs for the past couple weeks. Today she got it right!

We took a little trip to Bellevue today. We parked at the cemetery by Jewell and found some geocache sites. Cali and I have been Geocaching twice before. This was Emma's first time and she proved herself a worthy geocacher by finding three of the four we searched for.



Geocaching made us hungry so we headed north to Downtown Omaha...
...Ummmm Spaghetti Works!

Chili, Hot Dogs and Huskers

Oct. 25, 2008 - My Mom and Dad drove up from Lincoln for Chili, Hot Dogs and Husker football on TV. The weather was great for late October. At half time we walked down to Tranquility to survey the trails.


After watching the 32-20 win against Baylor we drove downtown to checkout the new pedestrian bridge.


Nice Day!

Veggie Enchilada Recipe

Veggie Enchilada Recipe

These are good if you are looking for a meatless dish. Made some for friends recently and they asked for the recipe. I decided to post it here too. Enjoy!

1 can (10 oz) mild enchilada sauce (I like to use the green chili kind)

1 cup sour cream

1 tablespoonPure Olive Oil

1 medium onion, chopped (1/3 cup)

1 green pepper, chopped (1/3 cup)

3 cloves garlic, finely chopped

1 package (8 oz) sliced fresh baby portabella mushrooms

1 box (9 oz) frozen spinach, thawed, squeezed to drain

1/3 cup chopped drained roasted red bell peppers (from 7.25-oz jar)

2 tablespoons taco seasoning mix (from 1.25-oz package)

1/2 teaspoon ground cumin

1 cup shredded pepper jack cheese

2 cups shredded mozzarella cheese

8 flour tortillas (Use the large size)

1/2 cup shredded pepper jack cheese to put on top

DIRECTIONS

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with Non-Stick Cooking Spray.

2. In 1-quart saucepan, heat enchilada sauce and 1 cup of the sour cream over medium heat 2 to 3 minutes, stirring occasionally, until warm. Spread 1/4 cup of the sauce mixture on bottom of baking dish. Set aside remaining sauce.

3. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion, green pepper and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Stir in mushrooms; cook 7 to 8 minutes, stirring occasionally, until mushrooms are tender.

4. Transfer vegetable mixture to food processor bowl with metal blade. Add spinach, roasted peppers, taco seasoning mix, the cumin and 1 cup pepper jack cheese and 2 cups of the mozzarella cheese. Cover; process with on-and-off pulses 3 to 6 times or until mushrooms are coarsely chopped.

5. Spoon 1/3 cup vegetable filling down center of each tortilla. Roll up tortillas; place seam sides down on sauce in baking dish. Pour remaining sauce evenly over tortillas; sprinkle with remaining 1/2 cup pepper jack cheese. Spray sheet of foil with No-Stick Cooking Spray; cover baking dish tightly with foil, sprayed side down.

6. Bake 35 to 40 minutes or until thoroughly heated.