We kinda let June get away from us and found ourselves scrambling at the last minute to orchestrate this dinner party. In all fairness, June has been a crazy month.
Emmanuel started his new job at Nationwide on the 4th, turned 32 on the 5th, and celebrated Father's day on the 17th.
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| Emmanuel's new office |
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| The birthday cake |
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| Father's Day |
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| Father's evening |
I have been deep in the coursework of my specialist degree, and attended a few extra work days to gain a better understanding of this roll out of new standards the state of Georgia is implementing this fall.
Mix that in with pool dates and zoo days...and you have our month. Here, some pictures:
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| Cold water! |
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| We love playing with other children's toys! |
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| Giraffe |
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| The crew. And a fingerprint on the lens. |
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| Roar! |
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| Totally an educational experience. |
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| Hey look! It's Pop Pop! |
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| Snack break |
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| Exhausted. |
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| What's in there? |
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| Time to cool off |
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| Loving the zoo |
So anyhow, on the last day of June, we had our friends the Burks over for dinner and I whipped up some chicken nachos with a side of Mexican rice that filled us all to the brim!
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| Yummy nachos! |
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| It was very filling. |
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| The lovely Burk family: Matt, Lily, and Heather |
And here's the recipe:
Chicken Nachos (serves enough for a party)
Ingredients
Tortilla Chips (Tostitos and On the Border brands are gluten free)
Refried Beans (Old El Paso is gluten free)
Chicken, cooked and shredded or diced, seasoned with taco seasoning (Old El Paso is gluten free)
Mexican cheese blend, shredded
Fresh tomatoes, diced
Directions
- Preheat oven to 375 degrees. Line a 9x13 baking dish with foil (easy clean up).
- Arrange a layer of chips on the bottom of the dish.
- Top chips with dollops of refried beans (use about half of the can)
- Next, add half of chicken and cheese blend
- Add a second layer of chips and top with refried beans, chicken, and cheese blend
- Bake in oven for 10-15 minutes or until cheese is melted.
- Top with diced tomatoes.
Mexican Rice (serves 4-6)
Ingredients
1 1/2 cups long grained white rice 1 Tbsp butter
2 cloves garlic, minced
1 tsp salt
1 can chicken broth (Swanson is gluten free)
1/2 can canned diced tomatoes (Del Monte is gluten free)
Fresh cilantro, chopped for garnish
Directions
- Saute rice in the butter over medium-high heat just until it begins to brown.
- Add the garlic and continue to saute for 1-2 minutes.
- Add remaining ingredients and stir. Bring to a boil.
- Reduce heat to low and simmer until liquid is absorbed (about 30 minutes).
- Fluff with fork, then garnish with cilantro.
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