Getting a Head Start

Summer is quickly approaching and I am soooo glad.  I know winter in Houston is not as bad as the rest of the country but I do prefer the humid hot weather of summer.  Typically, March is the best month to get outdoor projects completed.  By the time May hits days get muggy.

We decided to get a head start on 1 project because it is not an overnight project and hopefully it will be completed by March.

Our project?   A patio cover.

Until now we had a "temporary" cover.  A couple of years ago we bought a wrought iron cover with a canvas top.  We figured it would last about 2 years before the canvas rotted and we were right.  The UV finally took it's toll and it started to shred in the wind.

We ordered lumber from Lowe's which was delivered and placed on the drive-way.  Craig and Josh had to hand carry it all to the back yard which was a very daunting task.  They had to move 8-16 ft. cedar beams, 4-12 ft. cedar beams, 10-16 ft, 2x8's, 6 sq. of shingles, 10-4x8 pieces of plywood.   It was a lot of heavy lifting.

All construction has to meet hurricane codes, so before construction could start 4-3ft piers had to be dug so anchors could be placed in concrete.  

Last weekend, Craig was able to recruit several men he works with to help raise and place the corner posts.  They seemed to all have a good time and stayed around long after the posts were placed.  I think it was because they all got to use power tools and hammers.  (it's a man thing...Tool Time)

Yesterday, Craig and I placed 2 cross beams and were able to remove the cross supports so the cover is starting to take shape.

Don't expect updates any time soon but I will update as construction progesses.

What's for Dinner?

Last night I was looking for something a little different for dinner and came across this recipe. 

It was a hit! 

Slightly Fancy-Pants King Ranch Chicken Casserole

Ingredients:

1 1/2 pounds boneless/skinless chicken

6 teaspoons lime juice

1/4 cup olive oil

3 cloves minced garlic

4 Tablespoons butter

1/2 onion, diced

1 red or green bell pepper, diced

1 poblano pepper, diced

1 10oz. can Ro-tel

4 teaspoons Ancho chili pepper (or chili powder)

1 teaspoon cumin

1 cup chicken broth

2 Tablespoons flour

1/2 teaspoon cayenne pepper

1/2 cup Half and Half

1/3 cup sour cream

1/2 cup cilantro, chopped

3 cups grated cheddar jack cheese

10 corn tortillas

Other:

1 skillet

1 large saucepan

11x7 or 11x9 baking dish

1. Chop/dice onion, bell pepper, garlic and poblano pepper.  Set aside
2. Place chicken is shallow pan. Season with 4 teaspoons lime juice and 2 teaspoons Ancho chili pepper.
3. In skillet- heat Olive oil to medium heat.  Cook chicken for approx. 20 minutes. (10 minutes each side).  When chicken is done, shred chicken with 2 forks and set aside.  This can be done after chicken cools a bit.
4. Preheat over to 350.
5. In large saucepan-melt butter on medium heat.  Add onions, bell pepper and poblano pepper.  Cook 10 minutes.
6. Add-garlic, flour, cumin, cayenne pepper and 2 teaspoons Ancho chili pepper.  Cook 1 minute.
7. Add-chicken broth.  Cook on low a few minutes until mixture thickens. 
8. Stir in-Half and half and Ro-tel.
9. Cover and simmer for 15 minutes, stirring occationally.
10. After 15 minutes, Remove cover
11. Add-sour cream, 2 teaspoons lime juice and 1/4 cup cilantro. 
12. Remove from heat.
13. In 11x7 baking dish-ladle 1/2 cup of sauce to cover bottom of dish.
14. Make a layer of 1/2 of the tortillas on top of the sauce.  Cover entire dish.  Tear tortillas if necessary.
15. Place 1/2 of shredded chicken and 1/2 of the sauce, 1 1/2 cups of cheese and half of remaining cilantro on the tortillas.
16. Repeat the layer process to make 2 layers making sure the cheese is on top.
17. Cook uncovered for 30 minutes or until brown and bubbling.

Top each serving with sour cream and cilantro if desired.

Serves 6-10, depending on size of portion served.