The bitter was that my nephew, Jordan ( a.k.a "Joe" to the family), was involved in a very serious car accident that sent him to the hospital in critical condition. I was scared. I prayed a lot. I immediately called and had his name put on the temple prayer rolls. I'll share more details later (when the legal stuff is done), but so you're not left hanging, his surgery for a broken femur went well, and he's no longer in critical condition. :) We love you, Joe.
The sweet was that our little granddaughter, Madilyn, turned four years old and came from Idaho to share her birthday celebration with us. (I'll share more on that in another post.)
The entire weekend was filled with noise and messes--oh, big messes--and craziness and laughter. It was perfect. We loved that we had so much family time together.
Here's my favorite recipe.
2 chicken breast, cut into strips
1 red onion, cut into strips
1 red pepper, cut into strips
Mission brand multi-grain tortillas (or your own favorite)
lots of avocado
1/4 c. lime juice (2 fresh or use bottled)
1/4 c. olive oil
1 tsp. honey
2 cloves garlic, chopped (I used minced garlic in a jar)
1 tsp. chili powder
1/4 tsp. oregano
1/2 tsp. salt
fresh ground pepper
Marinade chicken breasts in a ziploc bag about 30 minutes. Add a little olive oil to a large pan and saute onions and red peppers on high heat until browned. Remove from pan and set aside. Add chicken and marinade and saute on high heat until cooked through. Add cooked onions and red peppers.
Heat tortillas by wrapping and wet paper towel and put in microwave for 30 seconds. Layer chicken mix, cheese, tomatoes, sour cream and avocados in tortillas.
Keep the chicken cooking at high heat. It takes a little while to cook the marinade down. Towards the end, the marinade will begin to turn clear. Leave a little in the pan so the chicken doesn't dry out and you can coat the peppers and onions.
I usually use one chicken breast per person and have leftovers for lunch the next day.
I linked up this recipe here: