My kids and I are home from a week at my parent's home. It was so much fun!
We took our dog for the first time and he loved walking in the woods and even spied a black snake creeping over the path. I kept him on a leash as we walked... being a city dog, he tends to bolt at the first sign of freedom. I learned that the hard way Monday morning when he got away from me and shot across the field like lightning. I could hear him barking in the woods for a while. I was so thankful when he came back into the yard. I don't know what I would do without that silly dog!
If you read last week's post, you will be happy to know that Little Polka Dot's ankle has healed! Hooray! No more crutches or wheelchair for her!
Over the weekend, we celebrated our 17th Anniversary. We were young... 23...one year out of college...he still makes me smile:)
I'm back in the kitchen this week!
Monday- Baked Rosemary Chicken with rolls and peas.
Wednesday- Sweet and Spicy Bacon Chicken with rolls and salad.
Friday- Tomato Pie (see recipe below) and a salad.
Sunday-Lightning Fast Black Bean Quesadillas with a salad.
Tomato Pie (from my friend, Martha)
1 9" pie crust shell, unbaked
5 large tomatoes, peeled and sliced thick
1/2 tsp. black pepper
3tsp. dried basil
garlic to taste
3/4c. of mayonnaise
1 and 1/4c. grated cheese (I use chedder)
Bake pie shell for 10 min. at 375. Remove from oven. Layer tomatoes in shell and sprinkle on seasoning. Combine cheese and mayo. Spread over tomatoes. Bake at 350 for 35 min. Let stand before serving. Makes 6 to 8 servings. Best with home-grown tomatoes straight from the garden. (I'll be using fresh tomatoes from my Aunt's garden!)
Hope you all have a great week! What's cooking in your kitchen? I'd love to know!
p.s. I'm linking up with Menu Plan Monday!