Sunday, March 23, 2014

Holly Jolly Christmas and Armadillo Eggs!

Over Christmas, we loaded up practically everything we own including tons of presents and headed to Louisiana for Christmas. Our car was packed to the fullest and poor Garcia barely had a spot to ride in but we made it and had everything we needed for our week long jaunt!

First stop was Basile! The Mayeux family celebrated together...

and the babies all woke up in their matching jammies together on Christmas Eve morning.
Us sisters played all day, acted silly the entire time (including making a few of our very own home music videos to Timber by Pitbull) and the men just looked at us like were were nuts and the kids played happily! We went to Christmas mass...decked out to the nines, took a thousand family pictures in the front yard!

Of course there was food and we enjoyed yummy appetizers after church to celebrate before we went on to the in-laws. My contribution was Armadillo Eggs...only fitting with our new Texas culture. So I chose this recipe because my man loves anything jalapenos stuffed with cheese. It is kind of his love language. Well, what I wasn't expecting was the HEAT in the jalepenos that I happened to pick out. I am not even going to lie. My fingers flipping burned for DAYS! But everyone seemed to like them:)

Off to the in-laws we went and we got to wake up on Christmas morning at the Welch house. We headed to Glenmora for Christmas lunch and it was delicious and a wonderful time with our family.

Collins fell in love with Paw Paw's dessert and even entertained us with her dancing skills to "Single Ladies" by Beyonce. She is kind of a natural:) My contribution for lunch was Spinach and Feta Crostini...yummy, delicious, Christmas joy!

We spent the next few days seeing friends and family including our new Louisiana natives Kelly and James,
 making more yummy dishes like Barbecue Chicken Salad in Tortilla Cups (AMAZING!) and then Jason and I ended back in the town of our Alma Mater of Natchitoches, Louisiana at the Christmas Lights for our belated anniversary trip.  It felt so good to be back and did I mention it was just the two of us? 
The grandparents shared custody of our CC and Jason and I were like wild college kids again. Well, not quite but we sure felt wild without having a napping schedule to work around:) Our dear friends, Jessica and Blaine happened to be in Natchitoches too so they joined us for was the Fab 4, back in Natchitoches eating at Mama's Oyster House like zero time had passed! 
I may or may not have taken FOUR bubble baths in the huge tub at our B&B while indulging in my latest book..all in the same day...just because I could. It was a busy and blessed week! So much to be thankful for and I am deciding to forget the bad part of having Collins get so sick that we almost went back to Houston mid-week ready to forget about our deposit at the Bed and Breakfast. But we didn't and prayers were answered for our baby to improve enough that we could get away and celebrate our belated anniversary...7 years and going strong! 
Armadillo Eggs
15 fresh medium jalapeno chilis
4 oz. monterey jack cheese, slivered
8 oz. breakfast sausage
8 oz monterey jack cheese, shredded
1 1/2 cups biscuit mix
2 envelopes shake and bake mix
2 eggs, beaten

Cut the jalapeno chilies lengthwise into halves. Discard the seeds and veins. Soak in cold water in a bowl for a milder flavor if desired. Stuff each jalapeno chili half with the cheese slivers and press the halves together.
Combine the sausage, shredded cheese and biscuit mix in a bowl.
The dough will be stiff so knead with hands to mix. Pat the dough into 1/4 inch thick rounds large enough to enclose the jalapeno chilis. Shape 1 round around each jalapeno chili and roll between hands into the shape of an egg. 
Roll each jalapeno chili in shake and bake, dip in beaten eggs, and coat again with shake and bake. Arrange on an ungreased baking sheet. Bake at 325 degrees for 20 to 25 minutes or until light brown, turning several times. Cut each crosswise into 5 slices. Serve with salsa. 

Spinach and Feta Crostini
 1 (10oz) package frozen chopped spinach, thawed and well drained
2 plum tomatoes, coarsely chopped
1 small onion, coarsely chopped
1/2 crumbled feta cheese
1/4 cup mayonnaise and sour cream
1 garlic clove, minced
pepper to taste
1 loaf French bread, cut into slices

Combine the first 8 ingredients in a bowl. Spread on 1 side of each bread slice. Arrange the bread slices on a baking sheet. Bake at 350 degrees for 15 minutes or until lightly browned. 

Barbeque Chicken Salad in Cups

3 cups chopped cooked chicken
3/4 cups drained black beans
3/4 cups drained whole kernel yellow corn with red and green bell peppers
1/4 cup finely chopped onion
1/2 cup barbeque sauce
1/4 cup light mayonnaise
1/4 cup light sour cream
1/4 tsp. salt
1/4 tsp black pepper
Bowl shaped tortilla chips (Can use baked!)
Fresh cilantro

In a medium bowl, combine chicken, black beans, corn and onion. 
In a separate bowl, combine bbq sauce, mayo, sour cream, salt and pepper; stir to mix well. Combine chicken mixture and bbq sauce mixture, stirring to mix well. Cover and refrigerate.
To serve , spoon chicken salad into tortilla chips, and garnish with fresh cilantro, as desired. 

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