Chile’s 6th Birthday. The Cake.

I love Michelle's blog usually for her people food. However, when it came time to make Chile's birthday cake, she pulled through for that as well! :)


Our little Miss Chile turned 6 on New Year's Eve. It's crazy how fast time goes. Cancy & I got Chile a few months before we moved from Minnesota to Texas. After being an only child for about 5 1/2 years, we got her a puppy a few months ago. Chile, being the sweet dog she is, shared her birthday cake with Landon.

Peanut Butter Carrot Doggy Cake

1 cup whole wheat flour
1 teaspoon baking soda
¼ cup natural peanut butter
¼ cup vegetable oil
1/3 cup honey
1 cup shredded carrots
1 egg

Preheat oven to 350 degrees F. Grease an 8″ round cake pan or an 8×4-inch loaf pan.

Whisk together the flour and baking soda. Add the rest of the ingredients and, using a rubber spatula or wooden spoon, mix until thoroughly combined. Pour batter into pan and bake for about 30 minutes, or until a knife inserted in center comes out clean.

Mexican Chicken with Jalapeno Popper Sauce

If you have ever eaten with my husband and I, you know we love spicy foods. This recipe showed up in my Google Reader and it seems like a few people have been enjoying this one. I followed the recipe from Krista's Kitchen, but you can check out the links she has back to the original.


What a fast meal. It came together in about 30 minutes. And this will score you Manly Points too. Cancy LOVED this dinner. Enjoy!!

Mexican Chicken with Jalapeno Popper Sauce

3 Chicken Breasts

A Sprinkle of Cumin per Breast

A Sprinkle of Chili Powder per Breast

A Sprinkle of Salt per Breast

2 Cloves of Garlic, Minced

3 Jalapenos, Seeded and Chopped

6-8 Oz. of Cream Cheese

2 Cups of Chicken Broth

3 Slices of Bacon

3/4 Cup of Shredded Cheddar or Colby Jack

1 Tbsp of Fresh Cilantro, chopped + more for garnish

Fry bacon until crisp. Remove to paper towel-lined plate. Sprinkle chicken with seasonings while the bacon crisps. Add the chicken to the hot bacon fat in the skillet. Cook chicken, turning every few minutes, until juices run clear and no longer pink. Remove from skillet and keep warm. Add chopped jalapenos to the skillet and cook for a couple of minutes. Add garlic and cook for 30 seconds to a minute more, until fragrant. Add chicken broth, deglazing pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Add in shredded cheese and bacon, stirring until the cheese in melted. Turn off heat and stir in cilantro. Serve chicken on a bed of Mexican or Taco rice and topped with sauce. Garnish with additional cilantro if desired. 

Lemony Chicken & Rice Soup

A little while before the holidays, Cancy and I were both feeling a little under the weather. When you feel under the weather, nothing tastes better than chicken soup. We wanted something a little different though. I found this lemon chicken rice soup on JoElen’s page and knew it was the one.

This came together super fast and we were able to use what we had on hand. Give this a shot next time you’re not feeling that great and it will make you feel much better.

Lemony Chicken & Rice Soup

2 tablespoons extra virgin olive oil

3-4 cloves garlic, minced

1/2 large onion, diced

1/2 celery, finely diced

1/2 cup carrot, finely diced

4 bone-in chicken thighs, cut in half

1 cup long grain rice

6 cups chicken stock or broth

1/4 cup lemon juice

2-3 tablespoons heavy cream

1/2 cup frozen peas

In a dutch oven, add the oil and warm up over medium high heat. When the oil is hot, add the garlic, onion, celery, and carrot. Cook until softened.

Add the chicken and brown slightly and then add rice. Stir to toast the rice for a minute or two.

Add the chicken stock and lemon juice to the pot. Bring to a boil and stir. Lower the heat and allow it to simmer until the rice cooks completely. When the rice is cooked, allow it to continue cooking until the rice naturally thickens up the soup.

Add the cream, and frozen peas. Continue cooking until the peas have warmed up and serve.