The Superior Express -

Not a whole lot is happening around here, just the normal. messy house, unruly children, work, bills, laundry...nothing eventful to speak of. I’m still not feeling myself. Waiting on doctors to call back is as eventful as watching the grass grow in the desert. George is under the weather as well. He seems to have caught a cold. I hate when he is sick. He seems to get the worst of the crud around here. It usually starts out with one of the kids catching something, then I catch it because I am taking care of them, then George, then back to me! I really hope I don’t catch this one! I have been sickly enough as is.

My oldest son, Robert, turned 20 last month, just two days before my 43rd birthday. That doesn’t even seem right! What happened to the last 10 years? I might reverse those numbers, LOL! It seems like a person should have accomplished more in 43 years on this earth. I guess I will have to leave it up to my offspring to become great!

I watched the groundhog festivities this morning for the first time in my life. I really felt bad for Punxsutawney Phil, being awakened in that way and held up for all to see. The groundhog looked a bit shaken and scared, maybe even angry. I have to say I woke up much the same this morning. The alarm went off much too early and I crawled out of bed on the wrong side so it seems. George asked if I was angry about something, and my response was yes! Although I really have no reason to be angry. I’m not the morning type, never have been. During my teen years, my dad threatened most every day to douse me with cold water in the mornings.

Recently I have grown tired of my cooking. I tease my mom that she only has about three recipes and the rest of her dishes are variations of those same recipes. Well, I am no better. I have the same three go-to’s! So I have been looking for new dinner ideas. I found this recipe online a few weeks ago and thought it sounded yummy! I tried it out this past week and it’s definitely a keeper. I’ll share it with you. It’s a little bland but you can spice it up to your liking. I used the chicken breasts I had in the freezer that were in dire need of using before they became freezer burnt. I didn’t have any chicken broth on hand so I pre-cooked my chicken and added garlic powder, cumin and onion to the water. The broth would have been better had I used a few thighs. The bone in chicken always makes a tastier broth.

That’s it for this week. Stay safe, stay healthy, and stay ornery! X’s & O’s.

Crock Pot Chicken Enchilada Soup

2.5 lbs of boneless skinless chicken breasts or thighs

28 oz can of green enchilada sauce

24 oz of chicken broth

1 cup half and half or heavy whipping cream

2 cups Monterey jack cheese

4 oz cream cheese, cubed at room temp

4oz salsa verde (green salsa)

salt and pepper to taste

1. In crock pot, add chicken breasts or thighs, green enchilada sauce and chicken broth. Cook on low for 6 to 8 hours.

2. About 30 minutes before serving, remove chicken and shred. Then add shredded chicken, Jack cheese, cream cheese, 1/2 and 1/2, and green salsa to the crock pot. Stir until cheeses are melted.

• You can add additional salsa for taste.

3.You can top with sliced avocado, cilantro, green onion, and sour cream, and add Crisp tortilla strips if you like!