{quiet blog}

Wow – no posts since Sunday?!  What is my problem?  Just busy I guess. Sorry ’bout that. I have a big fun awesome kit coming out tomorrow, so I’ve been getting that ready to go! Would you like a little peek?

I’m SO excited to show it all to you guys. I think you’ll really like it.

Just a quick announcement about the Speed Scraps this week. One is tonight at 7pm Mountain time. The prize is a GORGEOUS alpha, so you’ll definitely want to come play. And then tomorrow afternoon there is a daytime speed scrap at 12 noon Mountain Time. The prize for this one is ANOTHER adorable alpha! haha Alpha-craze this week. Should be fun. I’m planning on doing both of them. Hopefully I’ll have time. 🙂

I made the YUMMIEST dinner last night! And its so super easy, which is totally my style. I’m not a great gourmet fancy cook. Yummy and easy it my thing. My friend Shantell gave me the recipe and now I’m going to share it with you! I definitely recommend it!

Chicken Azteca
1 15oz can black beans, drained
2 cups frozen corn kernels
1 garlic clove minced
½ tsp ground cumin
1 cup chucky salsa, divided
3 skinless, boneless chicken breasts
1 8oz pkg cream cheese
Cooked rice
Shredded cheddar cheese

1. Combine beans, corn, garlic, cumin and half of salsa in slow cooker
2. Arrange chicken breast on top and then pour remaining salsa on top of chicken
3. Cover, cook on high 2-3 hours or on low for 4-6 hours
4. Remove chicken and cut into bite-sized pieces then return to cooker
5. Stir in cream cheese
6. Cook on high until cream cheese melts
7. Spoon chicken and sauce over cooked rice
8. Top with shredded cheese
Yield: 4-6 servings

I am planning on having the leftovers for lunch today and I can hardly wait. This was just so good! Thanks so much Shan!!

I think that’s it for me today. See you ’round!!