We are having an odd cool front this weekend. The temperatures this morning are in the 50s, but tomorrow we will be back in the 70s and 80s. That's Texas weather for you. LOL
Swim lessons are progressing. I managed to kick off the wall and swim a few feet underwater. It's kind of funny that I was able to do that because I haven't mastered the "deadman float" (face down floating). I have been using fins and a kickboard to do laps in the pool and learning to keep my face in the water and blow bubbles. Just a few weeks ago, I couldn't even do that. I know my baby steps probably sound silly to most people, especially those who know how to swim, but I'm proud of myself. I'm getting more comfortable in the water and figuring out how to coordinate my body in this new environment. Also, the exercise is great for me!
I'm working to finish Surviving Ivy this week. This is definitely the longest of any of the Bryant Station Curves books. I'm tentatively setting the new release date as May 23.
I have the book cover and am thinking about having a cover reveal on May 10. If you're interested in hosting a book cover reveal on your blog, website, etc. send me an email.
We all have foods that we turn to make us feel better when we are down. More often than not, the comfort foods we pick are things our parents made for us. Chicken and dumplings is one such dish for me, and when the weather starts getting colder, it's one of the first dishes I think about cooking.
Over the years, I've cooked a lot of different foods. Two of my current comfort foods are dirty rice made with ground beef and chicken casserole.
The chicken casserole is one of my favorites. Many years ago, a friend gave me the recipe. I don't know where she got it from, and different versions can be found on the Internet. It is definitely a comfort food for me, and leftovers are even better the next day.
Here's the version I make.
You will need:
2 large cans of premium white meat chicken
1 regular size bad of Doritos (nacho flavor) crushed
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can of diced green chili
1 can of evaporated milk or about 1 cup of regular milk (I've used both with no difference.)
1 small sour cream
about 2 cups of shredded cheese (your choice or mixed)
salt, pepper, and garlic to taste
Mix all ingredients, except for about 1 cup of shredded cheese, in a large bowl. Pour mixture into a 13 x 9 inch greased baking dish. Sprinkle the remaining cheese on top. Back in a 350F oven for about 20-30 minutes. I usually leave it in there until the cheese on top starts to crisp.
Add a salad and there's the meal.
It's quick and easy. And the best part is that most of the ingredients are things that I already have in my pantry and refrigerator.
Like I said before, I don't know where my friend got the original recipe. When she gave it to me, she recited it from memory. And there are a lot of different versions on the Internet.
I hope you enjoy.