Yay for me!

Although it has been a stressful last few weeks because of work and job searching, I did get some good news this morning. My paper was (finally) accepted for publication!
To celebrate, Jason and I went out to eat. We ended up at Abuelos.. which calls itself Mexico's food embassy. It was really good.
I had a Sangria and Jason started with a Margarita. Then we ordered way to much food.

Jason and his Grande dinner at Abuelos
it included:
a chile relleno
chicken enchilada
beef echilada
cheese enchilada
tamale
beef taco
beans
papas con chile
and guacamole
I had the Monterrey (I think I am trying to figure out where to start in the picture)
It was a chile relleno, chicken salsa enchilada, creamy chicken enchilada, spinach enchilada, avocado enchilada, chicken taco, beans, papas con chili, and guacamole.
AND we had dessert... tres leches cake.
And now I have not one but 2 boxes of food leftover!

Chicken Alfredo Pesto Pasta

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings, 1-1/2 cups each

2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 cups red pepper strips (about 1 large pepper)
1/4 cup KRAFT 100% Grated Parmesan Cheese
2 Tbsp. pesto
8 oz. (1/2 of 16-oz. pkg.) angel hair pasta, cooked, drained

HEAT oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through.
STIR in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.
ADD pasta; toss to coat.

KRAFT KITCHENS TIPS

Substitute
Substitute 1-1/2 cups roasted red pepper strips for the fresh red pepper strips.

Jazz It Up
For more intense flavor, stir in 1 Tbsp. grated lemon peel or 1/2 cup dry-cured olives along with the peppers, Parmesan cheese and pesto.

This recipe was from Kraftfoods.com. It was pretty good. We didn't have red pepper so I used a green and an orange pepper. It really needed salt but otherwise no complaints. The roasted red pepper and olives from the suggestions would probably be really good!

There must be two Easter Bunnies!

Today was a pretty normal Monday. We woke up and took the rental car back that I used for my trip to Iowa. Then it was a normal work day. When we got home, we had a package in our mailbox. It was an easter box/basket from Ken and Natalie. We now have even more goodies... some chocolate bunnies (I called dibs on the crispy chocolate bunny, Jason will have to make do with the milk chocolate one) and two carrot bags (Reese's Pieces), an Easter card and the special baseball section of Newsday.
For dinner tonight, we continued the Kraftfoods.com weekly menu (from last week) and made Chicken Alfredo Pesto Pasta and some more of my sister's homemade rolls.

Happy Easter!

Sorry I have been so bad about posting lately. Work has been crazy and on Thursday of this week, I headed to Iowa for a job interview and then spent Saturday with my family. It was a great trip, but its always nice to be home.
Thursday night and Friday were my interview. Then on Friday night, my mom, sister and I had dinner with my uncle Ed and aunt Catherine. Saturday we went shopping and Kohls (for almost two hours). I got a new sweater (only $7), a new bathmat and some new PJ's. Then I made a roundtrip to Leon to pick up my dad from work. We had Easter dinner last night. Andrea cooked.. it was all great. We had ham, homemade rolls, a casserole that my grandma used to make with macaroni and corn, green beans, 7-layer jello, and a strawberry dessert... I was so stuffed.
This morning before I headed back, my mom gave us easter baskets. Mom made some biscuits and gravy with some of the leftover ham and then I drove back to Madison. I made good time but I am beat!
Here are some pictures of our Easter goodies.. Jason's basket has a baster, a propane tank reader, lots of candy, and bunny poop. Mine was the same with the additional can colander and little whisk.

Friday Feast number 138

Appetizer
When you travel, which mode of transportation do you prefer?

If it didn't take so long and gas wasn't so expensive I would prefer driving... you get to see more of the trip.

Soup
Have you ever met a blogging friend in person?

Well I don't really have blogging friends that I didn't already know.. so I guess technically the answer is yes, but I would say no.

Salad
When was the last time you were really, really tired?

Now.. this week has been so busy.

Main Course
If you could have dinner with any one fictional character from a book or movie, who would it be?

Charlotte from Charlottes web... she was so smart!

Dessert
Fill in the blank: One day, I hope to see _______________.

Bora Bora in person.

The Friday Feast is a weekly meme intended to "feed your mind by asking thought-provoking, mind-stimulating questions."

Cheesy Meatball Subs

Jason made dinner tonight.. another recipe from kraft foods.com.

1 cup spaghetti sauce
1/2 cup water
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
12 oz. (3/4 of 1-lb. pkg.) meatballs
4 crusty sandwich buns, split
3/4 cup KRAFT Shredded Mozzarella Cheese

COMBINE spaghetti sauce, water and Parmesan cheese in large skillet. Add meatballs; stir gently to evenly coat. Bring to boil on medium-high heat.
REDUCE heat to medium; simmer 8 min. or until meatballs are heated through, stirring occasionally.
SPOON into buns; sprinkle with mozzarella cheese.

Great fast recipe.. really hits the spot for a meatball sub!

White Chocolate-Macadamia Nut Cookies

Mix recipe:
1 1/4 c. sugar
1/2 c. macadamia nuts
1 c. white baking chips
2 c. flour
1/2 tsp baking soda
1/2 tsp baking powder

Recipe:
1 Jar White Chocolate-Macadamia Nut Cookie Mix
1 cup butter, softened
2 eggs, slightly beaten
2 tsp vanilla

Preheat oven to 375. Cream butter, vanilla, and eggs in a large bowl. Add cookie mix and stir until the mixture is well blended. Drop by rounded tbsp and bake at 375 for 12-14 min. Transfer to wire racks to cool.

This is another mix recipe from my mom. Probably my favorite cookie recipe from her books so far.