No, not me -- this week, Marc turned 26! To celebrate, I took Monday off and we headed to the snow for some long overdue tubing at Squaw Valley. This was our first trip to the snow together and we had a blast! I hadn't been to the snow since high school! The weather was beautiful. It was so warm that I ended up taking off my jacket and gloves and just tubing in my ski pants and a long sleeved shirt. Top it off with a little sunburn and the trip was a success!
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| Birthday boy! |
When we got home that evening, we decided to invite his twin brother over for some birthday dinner. Marc and I made a delicious meal! Mexican Tortilla Chicken with sides of Mexican rice and refried black beans. The chicken was totally invented on the spot and turned out delicious! The recipes are below if you want to recreate them! Unfortunately, I didn't take any photos - probably because we gobbled it up so fast - I found this photo on the internet and it looked sorta similar to this, but without the sour cream on top:
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| Allrecipes.com |
Mexican Tortilla Chicken:
3 chicken breasts
1 c. salsa
1/2 c canned corn
1 tsp cumin
hot sauce (to taste) – we like Tapatio
1/2 cup shredded cheese
1/2 cup crushed tortilla chips
Combine salsa, corn, cumin and hot sauce in a small bowl. Place chicken breasts in a baking dish. Top each breast with salsa/corn mixture, crushed tortilla chips and shredded cheese. Bake at 350 for 30 minutes, then broil for a few to get the cheese/chips crispy.
Refried Black Beans:
2 cups whole cooked black beans (or canned)
3 tbsp water
1/4 cup shredded cheese
hot sauce
Put black beans in a sauce pan on medium heat with water (use as much water as you need to make them the consistency you want), when it heats up, give them a good mash. After they're the consistency you like, add a little cheese and hot sauce and stir and let simmer for a few minutes to meld flavors. That's it!
Grammie's Mexican Rice:
Grammie taught me how to make this when I was just old enough to help in the kitchen. It never fails to impress dinner guests with my Mexican flair! :)
1 tbsp olive oil
1 cup white rice
1 chopped white or yellow onion
2 cups hot water
2 tablespoons Caldo de Tomate - tomato boullion powder (or 2 cubes)
In a sauté pan, heat olive oil. Add rice and onion, stir frequently until browned. This just gives it a little extra flavor, don't burn the rice! 5-10 minutes is plenty. While the rice is browning, dissolve caldo de tomate in hot water. Transfer rice/onion and broth to rice cooker (or sauce pan on stove top), push the button and let it cook!
Needless to say, it was a great birthday! I always say "thank you for being born!" because I always love an excuse to celebrate and do something fun!
Happy (belated) Birthday Marc!! <3
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