I experienced two treats today. The first was Mama saying, “I want to try and get a shower today and wash my hair.” Music to my ears because she hasn’t even felt like sitting up long enough to sit in the shower for many days. Baths have been in her bed. So, I helped her to the wheelchair and into her tiny bathroom we both went. It’s tight in there, but we got’er done! The oxygen seemed to help keep her dizziness at bay, enough for us to finish her shower. She was exhausted when we got her back in bed, but she was fresh and clean and dressed in summer pajamas and she felt good about that. A shower… don’t ever take it for granted. I love her so much.
The second treat for Thursday: King Ranch Chicken from Crockin’ Girls.
Don brought home five perfect avocados and I whipped up fresh guacamole:
5 avocados; season salt to taste; onion powder to taste; garlic powder to taste; cayenne pepper to tastes; 2 tablespoons of medium Picante sauce all mashed up with a potato masher (the Ninja is down in the RGV in the Q )
Don never goes exactly by a recipe. Do you? Recipe calls for half a chicken. Don used a whole rotisserie chicken (de-boned) that he purchased at the grocery store last night.
#9 on Nicole’s Top 10:
Version 1: King Ranch Chicken
Bag of corn chips
½ whole chicken, cooked and de-boned or 3-4 boneless skinless chicken breasts, cooked
1 can diced tomatoes with green chilies
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1 small onion, chopped
2 cups shredded cheddar cheese
Directions for Version 1: King Ranch Chicken
Place a single layer of corn chips on bottom of the slow-cooker. In a bowl, combine chicken, diced tomatoes with green chilies, both soups, chicken broth, onion and mix until combined. Place half of the mixture on top of the chips. Then top with half of cheese. Repeat layers ending with cheese. Cover and cook on LOW for about 6 hours. This dish can cook faster on HIGH for 3 hours.