Mile High Man Weekend

Chase's best friend Stephen and his wife Bethany moved out to Colorado not long after we all got married, and we miss them dearly. We've been trying to make plans to take a trip out there for a while but it just hasn't worked out. This year, Chase's fall break fell on a weekend when Bethany would be out of town so he and Stephen began plotting a man weekend in Denver. Chase spent 4 nights in the Mile High City. While there, they went hiking, did some sightseeing, and went to a playoff game.

Henry's Debut

Henderson (Henry) John Tucker arrived on Thursday, October 15th to a crowd so big we annoyed all the nurses. I was so busy with the video camera that I didn't get many pictures, but here are a few.

And I LOVE him. I mean I really love him, with a love that I have never felt before when holding other newborns. I can't think of any particular reason why I would feel such a strong connection, and an immediate love for a child, but it exists. I live an hour and a half away. And I miss him.

Crock On

Now that the temperatures here are beginning to drop, I've been bringing the Crock Pot out a lot more often. For some reason, I've also had a craving for Mexican food. I found the following two recipes on Tasty Kitchen (which I love). I've gotta give credit to my husband for preparing both of these while he had a few days off school. It was so nice to come home and not have to make dinner.

Slow Cooker Salsa Chicken

• 4 pieces Boneless, Skinless Chicken Breasts Frozen
• 1 envelope Taco Seasoning
• ½ jar Salsa
• 1 can Cheddar Cheese Soup (or Nacho Cheese Soup)
• 1 can Green Chilis

Add your chicken to the slow cooker and sprinkle the taco seasoning over the top. Add the salsa, soup, and green chilis. Give it a good stir, and walk away. Cook on High for 4 hours or Low for 8 hours. About 10 minutes before you're ready to eat, use 2 forks to pull the chicken apart and give it another good stir. This was SO GOOD! I served it over some hot Mexican rice, and we scooped it up with Tostitos.

Chicken Enchilada Soup

• 1 can (15 Oz.) Black Beans, Rinsed And Drained
• 1 can (14.5 Oz.) Diced Tomatoes (we used Ro*tel)
• 1 package (10 Oz.) Frozen Corn (we used canned corn)
• ½ cups Onion, Chopped
• ½ cups Red Pepper, Diced
• 1 can (10 Oz) Enchilada Sauce
• 1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
• 1-½ cup Milk
• 2 whole Chicken Breasts (we used tenderloins)
• 1 cup Pepper Jack Cheese, Shredded

In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture. In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.

Funny story...because I'm working on humility. Lest the devil get a foothold and I become prideful in my barely there domestic abilities, I recently made Panera Bread imitation Potato Soup from the blog, "A Year of Slow Cooking".

I apparently have not yet mastered the domestic craft of storing soup because the next day when I planned to serve it as leftovers it was no longer my rich, creamy potato soup. It had morphed overnight into one large bowl of mashed potatoes.

They were the best mashed potatoes I've ever had.