|Can't walk through the school anymore. (sigh)|
My oldest went back to college two weeks ago. My youngest leaves in a few days. The nest will be empty (and much quieter with less laundry) once again. LOL The boat ramp (after this weekend) will once more be a peaceful place for writing 8 hours a day. Gotta love that part! Also, the smoke from the fires is mostly gone. Lake Tahoe is beautiful again!
|Tara biking the Flume Trail|
|Kristen on Monkey Rock|
In the spirit of fall, I'm moving away from the grill and back into my kitchen for cooking (at least part of the time). Since I couldn't think of anything writing related to blog about, I thought I'd share an awesome chicken recipe. I hope you enjoy it!
Chicken Breasts with Cheese and Chiles
4 Boneless Chicken Breast halves lightly pounded to even thickness
1 cup shredded Jack (or Pepper Jack) Cheese
1 4 oz can diced green chiles
2 Green Onions chopped
4 slices Bacon cooked and crumbled
1 Avocado chopped
1/2 cup Sour Cream
Preheat oven to 375 degrees. Lay breasts in a baking dish and cover lightly with foil. Bake for 20 minutes or until cooked through depending on thickness. Mix cheese and chiles together. Cover each cooked breast, patting to hold in place. Sprinkle with green onion and bacon. Return to oven uncovered for 3 minutes or until cheese melts. Serve with avocado and sour cream. Yum!
If you're looking for something to read over Labor Day, check out my WEBSITE. Links to all my books are there. Have a great holiday weekend!