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Wednesday, January 19, 2011


Quote by~Mary Tyler Moore
You can't be brave if you've only had wonderful things happen to you.

Average adult produces about half a liter of flatulent gas per day.
Russian man who wore a beard during the time of Peter the Great had to pay a special tax.
Charles Osborne had the hiccups for approximately sixty-nine years.
New Zealand is the first country to allow women to vote.
Haiti, only 1 out of every 200 people own a car.

If you buy fresh cilantro or grow your own basil, you can use your microwave to dry out herbs
look at instructions

Mexican stuffed chicken
2 cups crushed corn flakes
1 tablespoon chili powder
1 (1.27 ounce) packet dry fajita seasoning
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped orange bell pepper
1/3 cup chopped fresh mushrooms
1/2 medium red onion, diced
4 Foster Farms Thin-Sliced Boneless Skinless Breast Fillets
1 cup shredded Cheddar cheese, divided
1/4 cup salsa
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. 2. In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion. 3. Dredge the chicken in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture. 4. Arrange the rolled chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.

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Thank you for coming to see me come back please.

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