Flake Fun

22 January 2017 - If the radar is at all correct, you guys are getting the same storm that is hitting our area right now.  It snowed yesterday and a little bit today which has been really fun.  We had a very relaxing day yesterday and stayed home, nearly the entire day.  We did have to run out to the store really quickly but that was as much as we left the house!   I made Mom's creamy potato soup for dinner and it hit the spot. 

Scott was down in Chandler for a conference for a day and was driving back on the day that the storm was scheduled to hit.  He didn't have bad weather though which was a good thing.  I have been getting messages 1-2 times a day from my boss with status updates on the storm and have been on emergency standby all weekend. 

We did quite a bit on the house and actually showed it on Friday but the man wasn't able to get out of his current lease so we are still tenant-less. 

In answer to Emma's quandary about what to do this summer, I think everyone should look for summer jobs in their areas for her.  Just to give her some options!

Other than that, life is pretty much the same here in Snowflake.  Hope that you all have a great week!!

Oh, as for recipe ideas, the soup was delicious, as I said but we also had pepper stuffed chicken breasts with quinoa which were yummy.

Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken
Serves: 4
Prep Time: 15 minutes
Cook Time:  35 minutes
Total Time:  50 minutes

Ingredients:
4 boneless skinless chicken breasts
8 ounces fresh mozzarella, sliced into 8 slices
1 12 oz jar of roasted red peppers sliced into 1 inch pieces (about two whole red peppers if you roast your own)
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
1 tablespoon Italian seasoning
Salt and pepper for seasoning

Directions:

Preheat oven to 400 degrees.  Grease a 9x12 casserole dish.  Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side.  Lay chicken breast in casserole dish opened up.  Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper.  Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken.  Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary.  Sprinkle with the remaining Italian seasoning.  Bake chicken for 30-40 minutes (until chicken is no longer pink).  Pull chicken out of oven and turn the oven to a high broil.  Top chicken with remaining mozzarella slices and sprinkle with Parmesan cheese.  Broil until cheese is browned and bubbly, about 5 minutes.