Senioritis + White Chicken Chili.

Am I the only one that was dreading going back to school this semester? I feel like this is the first term since I’ve been in college that I really just didn’t want classes to begin. Sam and all my friends were so excited, but it’s taken me a little while to warm up to going back. Getting some new school supplies helped, and we got most of the wedding preparations done over winter break so I have less to worry about on top of classes and work. Unfortunately, poor Sam has caught the flu, so I’ve been spending the last couple of days nursing him back to health.  I’ve finally gotten sick of grilled cheese and tomato soup, so I pulled out some recipes from my Aunt Sharon and decided to try one I’ve had stored away for a while, it was so simple and came out even better than I expected so I knew I had to share with you guys, enjoy!

WHITE CHICKEN CHILI

INGREDIENTS: 4 cups cubed cooked chicken, 3 cups chicken broth, one cup of salsa, one small can of green chili, 1/2 large white onion chopped, 3 minced garlic cloves, 2 cans of Northern Beans, 1 can of Northern Beans blended in blender (for thickness), 1 teaspoon cumin, 2 teaspoon dried basil, 3 tablespoons of butter

DIRECTIONS: 

  • Melt butter in a large pot, add garlic and onions, cook for about 2 minutes.
  • Add remaining ingredients, simmer on medium heat for 25-30 minutes.
  • Serve warm. (We added a little shredded cheese and sour cream after dishing it up, optional but highly recommended)

 

Winter Is Coming.

Frosty Leaf..jpg

One of our favorite games to play when we step outside in the morning is deciding which season the air feels like that day, sometimes a spring day will surprise us in winter, or summer will put up a fight before giving over to fall. I love November’s transitional period between autumn and winter. The leaves are the same orange and brown, but there’s a little more nip in the air making everyone’s noses turn cherry apple red. Bundles get a little thicker and eating on the patio is no longer an option. It’s been rainy and cold here the last couple of days, and I can tell it’s going to snow soon.

I can’t believe the semester is almost over, I’m really going to miss my classes and professors I currently have. It’s the most bittersweet part of this time of year for me. I’ve decided to take a gap year in between graduating this spring and either going on to a master’s degree or doing a Montessori certification. When I was a ballet dancer, I felt like I was always in such a rush, because if I didn’t know exactly what I wanted to do and was actively working towards it, I felt like I was falling behind. It’s taken a long time for me to get out of that mentality, I still haven’t completely, so I think a break would give me some time to just enjoy finishing my bachelor’s.

I’ve been meaning to write about the pot roast recipe my mom gave us that we tried several weeks ago, it came out perfectly, with plenty of left overs for the rest of the week, so I’ll post it below if you want to try it out!

INGREDIENTS: 3 pounds of beef roast, 2 medium sized onions cut into half moons, 2 garlic minced cloves, 6 red potatoes sliced into wedges, one bag of baby carrots, 2 packages of brown gravy mix, one cup of water, a pinch of Italian seasoning, salt and pepper to taste

DIRECTIONS: 

  • Coat slow cooker with olive oil.
  • Place roast in slow cooker and surround by halved onions, baby carrots, minced garlic, and potato wedges.
  • Mix one package of gravy with a cup of cold water, then pour on roast and vegetables. Add Italian seasoning, salt, and pepper.
  • Cover, and cook on high for 6 hours.
  • One hour before serving, add second gravy package, mix well.
  • Cover, and cook for one hour.

Take care,
The Wiesenbears