Adventures at Cedarmore

This past Sunday after church, our Lifegroup took a trip out to a campground called Cedarmore to cookout, play, fish and relax with all of our families. These are some of my favorite people and it was such a treasured time.

While the food was cooking on the grill we did a little fishing.

Well I didn't. Hooks in the mouths of slimy things kind of creeps me out; so I just watched.

That's our friend Patrick getting ready to get his fishing-on.

Patrick helping Simms fish for the very first time!

Pretty sure we'll have to take Simms to do this again. He hasn't stopped talking about it.

He told some strangers about it yesterday. They just smiled, nodded politely as if they understood, and then looked at me like I have one strange kid.

They're getting a bite.....

That's Simms' terrified-out-of-his-mind look.

Hands over the ears automatically equals terror for Simms. You'd think you'd cover your eyes, but not my son, it's the ears for some unknown reason.

There's the guy that's putting up such a good fight.

Now this is his I-cannot-wait-I-think-I-might-pee-my-pants-look.

Which as a matter-of-fact did not happen once on our little trip because he was so completely fascinated with peeing on a tree.

Which he proceeded to announce to everyone every time this occurred.

Yep, proud Momma right here!

This is his I'm-kind-of-grossed-out-but-I must-be-a-man-and-finish-what-I-started-face.

Terrified again.

Look at that big catfish!

Everyone is standing back at a safe distance just in case this is the man eating catfish we have all heard about.

Still considering if it's safe.

Hannah takes the first brave step forward.

Then Simms toughened up, not to be outdone.

Guess it's safe?

Probably thinking this is the best day of my 3 years of life by-golly!

Way to go Patrick!

Daydreaming of being a professional fisherman.

You can be whatever you want to honey!

If you can dream it then you can achieve it!

Well, I don't know about a fisherman?

I don't think there's much of a career in that in Kentucky. You would have to move you say! No way then!

Well, unless you got to go on Deadliest Catch. Then I would have a famous son so that would be kind of cool.

No, I'm sorry, that would be too dangerous.

Welcome to my head. It's a scary place.

Trying to fish again.

Still daydreaming.

Now he's ready to forget about moving to become a professional fisherman and go onto the next adventure for the day....

A nature hike!

Their paper bags are ready to be filled with nature hike treasures.

We didn't get a whole lot of hiking accomplished, as you can see above, but we did find this flowing creek.

The food was ready by the time we got back.

That's my Black Bean and Corn Salsa and Emily's potato salad.

I already ate my spicy brat that the guys grilled and forgot to take a photo amongst all the excitement, mainly from the goodness of the brat.

So just so you guys could see it I forced myself to eat another.

My dear friend Nina and her daughter Hannah having a picnic.

Hannah Mae, working it for the camera.

Me with my favorite little boy.

Sweet little Izzy.

Well, Simms gets mad at me if I call her that, excuse me it's Isabelle.

Simms directing all the women for a group photo.

That's me on the left then Emily, Nina, Abby, Sarah, and Erin.

Love them!

Perfect way to the end the day!

The kids are safe; I swear! They are playing right over there to the left.

Don't turn us in to child protective services, please! Thank you.

Salsa for the Wimpy at Heart

With my on-going Mexican addiction (I'm seeking therapy I swear!) I was craving chips and salsa and really didn't have the right ingredients to make my favorite Restaurant Style Salsa; so you know me, I improvised, the "Pennyless" way of course.

Welcome to my Black Bean and Corn Salsa extravaganza! You'll love it! It's easy, full of flavor and mild enough even for your wimpiest guests or kiddos, plus it's healthy! Pretty much a win, win!

Pennyless Black Bean and Corn Salsa

Ingredients:

1 can black beans, rinsed and drained

1 can Rotel

1 can white corn, rinsed and drained

1 tsp ground cumin

1 pinch of cayenne pepper (only if you can handle it!)

1 red onion, finely chopped.

1/2 lemon or lime freshly squeezed

salt and pepper

Directions:

Combine all ingredients in a large bowl. Mix well. Cover and chill for about an hour. Serve with tortilla chips. Told you it was easy!

Also works well as a relish.

Here's the chorus line. The lemon and salt and pepper are tardy.

Rinse the beans good.

I don't know the science behind it; just know you need to. So no grumbling, it has to be done.

Same thing with the corn.

Tear, sniff*, tear, sniff*

Add the can of Rotel. Love this stuff.

I always try to have it in my pantry.

Stock up on it when there's a sale.

Add lemon juice.

I would prefer lime, but this is all I had.

Salt and pepper it.

Add the cumin.

ONLY if you can handle it, add a pinch of Cayenne.

Mix, mix, mix.

Cover and chill for about an hour; if you can wait that long!

Ain't it purty?

And it's yummy!

Once You Pop You Can't Stop!

I've been wanting a snack lately. A snack that isn't too sweet, but not too salty, and a little spicy. It also couldn't be incredibly unhealthy because I'm trying to count calories. It sounds like I am picky about my snacks, but remember I have a refined pallet.

I searched my pantry and fridge for awhile and decided I didn't have anything that was going to satisfy. There were crackers, chips, cookies, but nothing that was going to fill that craving.

So after searching for several more minutes I decided I really wanted Party Mix; you know the kind with Chex Mix cereal. Well, of course, I didn't have Chex Mix, it couldn't be THAT easy (nothing seems to be lately), so I made up my own, maybe healthier version (you decide) of Party Mix. It's so good; fairly addicting, ok it's actually kind of like Pringles....."once you pop you can't stop"! I seriously couldn't stop. See if you can.

Once You Pop You Can't Stop Party Mix

(kind of obnoxiously long title, but it's mine and it works.)

Ingredients:

1 box Kashi Heart to Heart whole grain crackers

1 lb pecans

1 lb almonds

1-2 bags dried cranberries

1 stick butter/margarine, melted

1 tbsp Worcestershire or Liquid Aminos (that's what I had in my pantry)

1-2 tbsp Tony's Original Creole Seasoning

Directions:

This is super easy. Preheat oven to 325 degrees. Add Worcestershire to butter and mix well. Combine all ingredients, EXCEPT cranberries, in a large bowl. Mix well. Pour on a baking sheet. Bake for 25 minutes. Directly add cranberries. Combine and serve.

The chorus line.

Everyone is here and accounted for!

Pour pecans in a large bowl and begin to break up the crackers.

Pour in all broken crackers.

Add the almonds.

Melt the butter.

Mix in the Worcestershire.

Add melted butter mixture.

I'm no doctor, but this will not clog your arteries.

Don't be scared!

Add the seasoning! This will give it a nice kick.

If you can handle it, add the entire 2 tablespoons.

Mix real good. Get your hands dirty!

Or you can use a spoon if you must!

Pour on a baking sheet.

Spread out the mixture evenly.

Bake for 25 minutes. Your house will thank you for the smell.

When the timer beeps, add your dried cranberries.

They add the perfect amount of sweetness.

Then dig in! No need to wait!

Bet you won't be able to stop. Come on, bet me!

What happens when the chicken crosses the road....

So if even if you have only read this blog a couple of times you know that I am a freak for Mexican food; completely addicted. Seriously, I think I might need to go to rehab. Whenever I get ready to eat Mexican I tend to get shortness of breath and start to sweat a little. It's the embarassing truth. From my favorite local, authentic Tex-Mex joint Chuy's to Taco Bell. Not kidding. I could live off of Mexican. So thanks to inspiration from Ree's brother I did my version of his Chicken Tacos.

These are a hot mess, but totally worth it! I promise. Just get somebody else to clean up afterwards. Thankfully, Matt offered to do to the dishes. Even though there were splashes of oil still on the counter the next morning, it was worth not being a control freak to have him clean up after this meal.

Chicken Chulupas

Ingredients:

3 boneless, skinless chicken breasts

1 can Rotel

1/2 cup white corn

1 small red onion

2 cups shredded sharp cheddar cheese

lettuce, shredded

1 tbsp chili poweder

1 tsp cumin

1 tsp oregano

1/2 tsp cayenne pepper

salt and pepper

16 corn tortillas

Canola Oil

Hot Sauce

Directions:

Add about 2 tablespoons of Canola Oil to a hot pan on medium heat. Add chopped onion. Saute till tender. Add chopped chicken that has been seasoned with cumin, cayenne, oregano, chili powder, and salt and pepper to pan with onion. Saute till chicken is cooked completely through. Add Rotel and corn. Cover and cook till liquid has evaporated, about 15 minutes.

Use a deep skillet and fill with Canola Oil about 2 inches deep on medium to high heat.

Fill tortillas with chicken mixture and gently clasp it shut with a pair of tongs. Place in hot oil and fry for about 3-4 minutes or until golden brown. Fill chalupa with cheese, lettuce, and hot sauce.

My mouth is watering.

Here's the chorus line; the chicken must be crossing the road some where.

Chop that onion *tear, sniff, tear, sniff*

Add oil to your hot pan.

Saute till tender.

There you are! It seemed to have made it back to the other side.

Sorry buddy. Maybe you shouldn't have crossed the road.

Season to death. Literally.

I hope you don't have a pet chicken or work for PETA; I'm sorry if you do.

Cook that chicken all the way through.

Add your Rotel.

Next, the corn.

Mix together so everyone gets real happy.

Cover till liquid has evaporated.

Fill your tortilla with a couple of spoonfuls of this deliciousness.

Now here comes the good part. Fry that baby!

Let oil drain off on a paper towel.

Wrap it up in a paper towel to get off any access oil.

Fill 'em up with your favorite toppings.

Get ready to have an experience.

So good! You gotta try these.

WARNING: You may have shortness and breath and hot sweats due to excitement. Eat with caution.