Dinner and Birthday

My brother had a birthday this past weekend and they came up to celebrate at Ichiban. Garyn had never been there and was entertained.....

He got a little scared at the first big fire, but then he kept saying " Momma, whats he doin?" "Is he being silly, Momma?" We really enjoyed the visit with them, as always. The last few years, we haven't really celebrated the "adult" birthdays, sounds weird saying that, but you know what I mean......

While he and Tyler played golf that afternoon, we decided to make him a cake last minute. Here is Karen stirring it up!

Somehow, the three of us (Karen, Lorna and myself), messed it up terribly. Karen put it on the bottom rack and I didn't think about it much until it burned. Although, we salvaged it some and it turned out pretty good, but wasn't pretty at all! So no picture was taken.

Garyn loves when "Lornie" and Lakelin come. He has asked everyday since Sunday where they are. He even called Lakelin once. I love that he loves them so, I want to see them as much as possible to keep them close.

Here is a new recipe I tried this week. It was really simple, but I have never made buffalo sliders, so its counting!

Got the recipe from Publix:

Black'nd Blue Buffalo Chicken Sliders-

6 chicken tenders

1/4 cup buffalo wing sauce

1 cup blue cheese salad dressing

2 tbls light mayo

2 tsps blackening seasoning

12 bakery dinner rolls (sliced)

1.Preheat oven to 425, cut tenders in half, then bake for 10-12 min. or until done

2. Toss hot chicken with wing sauce. Combine salad drsg, mayo, and seasoning

3. Spread the drsg mix on each bun then place chicken in.

Pretty simple! We actually didn't do the blue cheese, Tyler and I don't really like it so we used ranch instead. Fries were the Ore Ida frozen. I liked this simple dinner! It was easy to adjust to Garyn, we just didn't put the wing sauce on.

Another yummy, new recipe from Publix:

Baja Chicken Tacos-

1 lb boneless, skinless chicken (about 4)
1 avocado

sour cream

8 corn tortillas or taco shells

1 8 oz can pineapple

1/4 cup diced canned tomatoes

1/4 cup mild salsa

1. Preheat oven to 350, bake taco shells 8-10 min

2.Preheat grill pan, season chicken with taco seasoning then cook in grill pan

3. Slice avocado thinly

4. cut chicken into small pieces, combine with pineapple. Fill taco shells with chicken, avocado, tomatoes, sour cream and salsa

**These were super yummy and pretty easy, I cut my chicken prior to cooking and we used tortillas to do a roll up as well as the hard shells.

Then the chicken enchiladas from this post:

Enchiladas-

12 flour tortillas

1 rotissere chicken (about 4 chicken breasts if you'd rather)

1/4 sweet onion

1 bellpepper

mushrooms and squash for veggies if desired

garlic olive oil

chili powder

1/2 bar cream cheese

1 c. shredded cheese

Jalapenos to taste

salsa

1. Saute onion and bellpepper (and veggies if desired) with 2 Tabl. garlic olive oil and a healthy dose of chili powder.

2.When onions brown, add chicken.

3.Once hot, melt in cream cheese and 1/2 cup of salsa.

4. Roll mixture into flour tortillas

5. Place in greased 8x8 baking dish

6. Top with shredded cheese and jalapenos.

7. Bake at 350 for 10-15 min

8.Serve with salsa

Roasted Corn-

1/2 bag frozen corn

garlic olive oil

salt & pepper

Spread out corn in shallow baking dish. Pour garlic olive oul over corn (maybe 1/4 cup??) Season with salt and pepper. Bake at 400 for 20 min, stirring every 5 min or until golden brown.
I love this and made it with the Baja Tacos, very good! Thanks Meg!