Friday, July 30, 2010

Summer Enchiladas

Today was the last day of normal class for my first semester of PA school. I have been studying for finals during this last week, but the crunch time is this weekend. Directly after my classes this morning, I went to the anatomy lab to study. I was there for about 2 hours, and needed a break. I came home to make lunch and remembered all the veggies I picked from my garden the other day. Because they were delicious, and because I want to push my procrastination just a little further, I present to you: Summer Enchiladas!
Summer Enchiladas:
8 chicken tenders
2 medium-sized zucchini
1 medium-sized summer squash
1/2 cup chopped onion
1 cup instant brown rice, cooked
4 cups cheddar cheese
2 cans (10 oz) green enchilada sauce
Sour cream
Cherry tomatoes

Cut the thawed chicken into cubes. Place in a skillet with olive oil, fresh black pepper and garlic powder, to taste. Begin cooking on medium heat.

Chop the veggies into small pieces and add to the chicken. Also add 1/4 cup of water to steam the veggies. Cover and simmer until chicken is cooked through and veggies are soft.

Meanwhile, cook the rice. When finsihed, add to the skillet. Also add one can of the enchilada sauce.

Heat your tortillas for 15 seconds in the microwave; this makes them soft and easier to roll. You can use any type of tortillas (flour, wheat, whatever suits your fancy), but I like to use low-carb wheat tortillas. Spoon two heaping wooden-spoonfuls in a line down the center of the tortilla. Cover with a handful of cheese. Half the cheese (2 cups) should be left after filling the tortillas.

Pour a 1/4 of the enchilada sauce in the bottom of a 9x13 pan and spread evenly. Place the tortillas fold side down in the pan and pack them tightly.

Cover the tortilla rolls with the remaining enchilada sauce. Cover with the remaining 2 cups of cheese.

Place in the oven at 350 degrees. Bake for about 15 minutes, or until the cheese is melted.

To serve, place on a plate and spoon sour cream on top. Cut up the cherry tomatoes and sprinkle over the sour cream. Enjoy!

Wednesday, July 28, 2010

First Harvest!

When I first moved into my apartment, Mom helped me create a little garden spot right off the corner of my deck. I planted a cherry tomato plant, a plum tomato plant, a bush zucchini and a bush summer squash...
Needless to say, it's grown a bit...kinda taking over the lawn....
And today was the first day I was able to harvest the fruits of my labor...


Wednesday, July 21, 2010

School Picture Day

Physician Assistant Class of 2012

Sunday, July 11, 2010

So Cheesy.

Mozzarella-Tomato-Basil Medallions
3 plum tomatoes, cut into thick slices
Fresh sweet basil
Fresh Mozzarella
Coarse salt
Cracked pepper
Garlic powder

Place slices onto a baking sheet. Sprinkle with cracked pepper, salt and garlic powder, to taste. Place fresh basil on top of tomato one layer just wide enough to cover the slice. Remove mozzarella from container. Fresh mozzarella is stored in water, so be sure to pat the pieces dry with a paper towel. Place a piece of cheese on each tomato, large enough to cover each slice. Place baking sheet in a 325 degree oven. Bake for 20 minutes or until cheese is melted and tomato is cooked through. Makes 9 medallions.

"Veggie" Cheese Burger
1/2lb extra lean hamburger
1 small zucchini, copped into small pieces
1/4 cup chopped red onion
3 tablespoons finely chopped sweet red pepper
Coarse salt
Cracked pepper
Garlic Powder
Fresh Mozzarella

Using your hands, mix veggies and meat in a bowl with spices (to taste).

Separate meat/veggie mix into 2 halves. Flatten each half into a large, thin patty. Place two well dried mozzarella slices into the center of each patty and fold the edges up over the cheese.

The resulting patties should be thick and the cheese should be completely hidden.

I grilled mine on a George Forman grill, but a charcoal grill, or even a pan, would work as well. This recipe makes 2 BIG burgers, but I eat one (without a bun) as my entire meal....meat and veggies all in one! I serve mine with a little bit of mayo and honey mustard on the side and place a few spinach leaves on the top of the burger.


Contact J. Crew....

This year's 4th of July celebrations took place in Traverse was perfect weather, awesome people and lots of laughs....Perfect weekend!

On Friday, Deirdre and I got into TC and met up with her friend Lexy on Lexy's boat. From there, the weekend became a blur of beaches, sun, adult beverages, more sun, good food, fireworks, more adult beverages, and even more sun

Me and Deirdre...It was a little breezy...
Me, Lexy, and Deirdre
Hah. So here's the story....we felt that the boat plus the wind, plus the grey dress made for a perfect J. Crew modeling shoot. Keep in mind, we were several margaritas deep.
More J. Crew.....
Quintessential Deirdre and Michelle moment.
Lexy's Dad makes the best margaritas EVER. The look on my face is proof.

We went home on Monday, to a huge pile of laundry and an even bigger pile of homework. *Sigh* Oh real world, I wish you were more sunny...and full of tequila.

Itty-Bitty Bit O' Fame....

Sooooo, Apprently people like me a little bit, (or at least one person does), cuz I was recommended for an interview as someone's favorite blog...
Check out my interview here:

Thanks a billion! Much love! :)