Weekend Update

After a very long week, the weekend is finally here! We spent Friday evening with my mom. We got dinner at North Shore Grill, and then walked on the beach for a bit. After that, we got some yummy ice cream for the Sugar Shack! (By the way, they have amazing pistachio ice cream!)

North Shore Grill on Tybee

Us cheesin, and mom in the background paying the meter :D

This morning, I made Southwest breakfast frittata which had eggs, home-made salsa and cheese. After breakfast, we looked at houses (just for fun) and went to the mall to walk around for a little bit. Bath and Body works has a really awesome sale on soap, so I stocked up on the last of the summer scents. For dinner, we wanted to try to use up some leftovers, so I made a chicken fajita casserole. 

Southwest breakfast frittata

Chicken Fajita Casserole

Ingredients

3-4 chicken breasts (depending on size)

1.5 cups home-made salsa

1 c. sour cream

flour tortillas

cheese (your preference, for mine, i used queso fresco and a little bit of 4 cheese mexican blend)

Directions

1. Cut chicken into 1 inch squares, and sprinkle a generous amount of cumin and a tiny bit of salt onto pieces. Cook in a non-stick pan until cooked through.

2. Mix chicken, salsa and sour cream together.

3. Slice tortillas into 2 inch strips, and cover the bottom of a casserole dish with half. Next layer half of the chicken/salsa/sour cream mixture, next half of the cheese. Repeat these layers.

4. Bake at 350* for 35-40 minutes.

Home-made Salsa

Ingredients

2 jars of diced tomatos with green chilis

1 can black beans

1 can golden corn

1/2 large vidalia onion

1 jalapeno

fresh cilantro to taste

salt and pepper to taste

Directions

1. Put tomatoes, onions, cilantro and jalepeno (seeds removed) into food processor.

2. Drain corn and black beans.

3. Mix everything together in a big bowl!