The Girls!

Isn't this a great picture?! I think it's pretty darn cute. It was taken at the wedding (I know, you couldn't tell, right?). That is Lake Tahoe in the background. The girls looked so beautiful that evening (well, they looked more beautiful) so it's fun to have this great picture of them. Enjoy!

Cutting the Cake!

Here are Crista and Jerrad cutting their beautiful wedding cake! They did a good job and didn't even smash each other when feeding each other. Good thing too, cuz Crista HATES cake! (I don't know how that happened, she might have been switched at birth....) I'll post more pics soon! (Well, soonish....)

Soup Season

It's the season for soup so I thought I would share some recipes! These are so yummy!

White Chicken Chili

1 lb boneless skinless chicken breast cubed (or 1 rotisserie chicken torn into small pieces)
½ med onion, finely chopped
1 ½ tsp garlic powder
1 T garlic powder
1 T vegetable oil
2 (15.5 oz) cans of Great Northern beans, drained
1 (14 oz) can chicken broth
1 (7 oz) can green chilies chopped
1 tsp salt
1 tsp dried oregano
¼ tsp cayenne pepper
1 c sour cream
1 tsp ground cumin
½ tsp pepper
½ c whipping cream

In a large pot sauté chicken, onion and garlic powder in vegetable oil, cook until chicken is no longer pink (or if using rotisserie chicken, cook until chicken is heated all the way through). Add beans, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for approx. 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve immediately. Top with cheese, green onions and sour cream.


Potsticker Soup

5 cups chicken broth
8 – 10 shrimp (or desired amount)
8 potstickers (or desired amount)
Frozen stir-fry veggies
1 – 2 cups fresh asparagus
Cut up chicken
Green onions to sprinkle on top
1 c. cooked rice

Boil broth and add stir-fry veggies and fresh asparagus until soft. Cook the potstickers in a separate pot, add to veggies. Cook shrimp, until just pink, and add at the very end.