Archive for the ‘BoyfriendNotes’ Category

Our house smelled just like a Mexican restaurant on Tuesday night!
Boyfriend and I had planned on making some enchiladas with some green sauce we had at home, my brilliant self decided we should look at the code date before we started and surprise surprise! We were over a year past due on those lil babies-so to the store we went! This girl had not eaten anything since breakfast, and even though it only took a short time to make them, it felt like hours and hours before I got to put our masterpiece in my face!


Yield:6  Prep time: ~1 hour  Cook time: 20 minutes
Preheat oven to 350 degrees


  • 1 Tablespoon Corn Oil
  • 1 Tablespoon All-purpose Flour
  • 1 jar (16 Ounce) 505 enchilada sauce (trust me)
  • 1 1/4 cups Chicken Broth
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 2 Tablespoons Chopped Cilantro


  • 1 pound Ground Beef
  • 1 whole Medium Onion, Finely Diced
  • 2 cans (4 Ounce) Diced Hatch Green Chilies
  • 1/2 teaspoon Salt


  • 6 Corn Tortillas (You might make a couple back ups in case they tear)
  • Corn Oil


  • 1 1/2 cups Grated Enchilada cheese
  • 1 1/2 cups Monterey Jack Cheese
  • 1 cup Chopped Green Onions
  • 1/2 cup Chopped Cilantro


(I’m yelling this because I didn’t, which made my wait time way longer than it had to be and I don’t want you to suffer.)
1. In a large saucepan over medium heat, add oil and flour and whisk together to make a roux, cooking for one minute. Pour in the enchilada sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Brown the meat with onions in a skillet. Drain off fat if desired or remembered. Stir in 2 cans diced green chilies and salt.

Over medium heat, use just enough corn oil to coat the bottom of a small skillet. Once oil is hot, one by one-using tongs- fry tortillas in oil until soft, not crispy. 20 seconds per side. Set aside on paper towel lined plate.
Pour a 1/2 cup enchilada sauce in bottom of medium-sized baking pan. Spread evenly to sides of pan. Dip (do not soak) each tortilla into enchilada sauce, then remove to work surface. Spoon meat, grated cheese, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat 6 times. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

20 minutes, top with remaining green onions and cilantro.

We didn’t want anything heavy with these so we had Salsa with “Hint of Lime” tortilla chips, but make it a fuller meal with beans and rice!


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The bitter truth my friends?  Before a little over a year ago…I had never tried cheesecake.  The logic of my five year old taste buds was-I like cheese….and cake is okay.  But CheeseCake? No thanks.

However, after learning to trust Boyfriends judgement- one day last year I tried a bite of a simple, ordinary cheesecake.
Last week at a Sushi place, I got a Creme Brulee cheesecake for dessert that was to die for.
This weekend-I made my first ever.

Needless to say, he made a believer out of me that cheese and cake do in fact–go perfectly together! Though I believe it’s really more of a pie than a cake so we’ll settle on “Pake” *cough* Drop Dead Diva*cough*


Behold my friends:

Chocolate Peanut Butter Cheesecake!

Let me warn you…this cheesecake is RICH RICH RICH!
It’s also very simple to make and in a whopping four days, every bite was gone.   So let me share:


I got the recipe from recipe.com


1 1/2  cups chocolate graham cracker squares, finely crushed

1/2 C melted Butter

2 tbsp sugar

2 8 oz packages cream cheese

1 cup creamy pb (I used natural-the BF doesn’t like jiffy or skippy-and it turned out just fine!)

1 lightly beaten egg (I didn’t read this and so, didn’t beat my egg.  Turned out a little dense but still delish)

1/4 C sugar

1 1/2 C semi-sweet chocolate chips

2 tbsp milk

~1/2 tsp vanilla (I always use a little more than called for)

2 eggs,  lightly beaten (again, missed this step)

Peanuts for Garnish (optional)

1.Preheat oven to 300 degrees F. In a medium bowl combine crackers, melted butter, and the 2 tablespoons sugar.
Press into the bottom of a 9-inch spring-form pan; set aside.
In a large bowl beat 1 package of the cream cheese with an electric mixer until smooth. Beat in peanut butter and the 1/4 C sugar until combined. Fold in the one lightly beaten egg; set aside.

2.In a small saucepan cook and stir chocolate pieces over low heat until melted.  Cut the remaining cream cheese into cubes; stir into melted chocolate until smooth-careful not to burn chocolate.
Stir in milk and vanilla. Fold in the two lightly beaten eggs. Spread half of the chocolate mixture over crust. Spoon peanut butter mixture over chocolate layer. Evenly spread remaining chocolate mixture over peanut butter layer.

3.Bake about 45 minutes-cool in spring-form 15 minutes.  Remove spring-form and cool completely.  Cover and let chill in refrigerator for 4 hours. Let it sit out for about 15 minutes before serving with coffee or milk!



When I cut this piece out Boyfriend asked me “Have you ever seen anyone cut cheesecake before?” I ignored him and proceeded like sized servings–he was right-it was too much cheesecake at once!  But I still ate it.

Every bite.

Hope you enjoy!
Happy Trails

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HorseCountry 092

Hi friends!  As requested, here are the photos of Murphey’s trim job last weekend. The top photo is the before, the bottom photos are the after!

HorseCountry 100 HorseCountry 101

It may be difficult to tell the difference from the pictures, but he’s much more upright now and doesn’t walk on his bulbs (Heels).  He’s also moving faster and seems to be more comfortable in general.


HorseCountry 105HorseCountry 102

I also got Murphey in his brand new halter today, I think he looks very handsome.  In any case, it’s a whole world of difference compared to the ratty black one that I inherited when I bought him.


On another note, as promised, the pie that Boyfriend and I made a couple weeks ago.  This is my first pie I ever made. SO easy. So Good. And ALMOST good for you.  I got the recipe from ChocolateCoveredKatie.com







1 cup peanut butter
3 medium bananas
2 tsp almond extract (or Vanilla, I used what I had)
1/4 tsp salt
1/4 cup coconut oil
3 tbsp Stevia or 3-4 tbsp powdered sugar
1 no bake pie crust

1. MASH YOUR NANNERS! Also, blend all the other ingredients together. CCK recommends using a vita-mix or related, but all I had was a bowl and a potato masher and that worked out swimmingly.  You just have more banana chunks that way.

2. Pour into the pie crust, freeze until firm.
We found that once it’s been in the freezer initially, it holds up well in the fridge afterwards.

3. The recipe doesn’t call for it, but I melted about 1/4 cup of chocolate chips and put it on top and it hardened beautifully and made it just a touch sweeter. It really doesn’t need it though, if you just want to leave it as is.

I hope you guys enjoy!


We also made frozen yogurt as a side with this if you’re interested:

1 32 oz carton Greek Yoghurt
1 carton pudding mix (we used chocolate)

Mix together well, and freeze for 45 minutes.
After 45, stir, freeze another 45, stir, another 45, eat!

It was so good, and I don’t even like greek yogurt!

Yummy Trails to you!


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Sunday was a success!

We Finally got Murhpey’s front feet trimmed. I also learned that he’s a little clubby in this right front, but with proper hoof care that shouldn’t be an issue.

I was so very proud of my boy.  It took about an hour for the tranq to affect him, and even then because of the abundance of activity at the Ranch and because we had to move him once, it didn’t knock him as low as I’d expected.  He was still very much alert. All the more reason for me to be so proud of him.

I ended up holding his hoof and leg (and most of his weight) while my Farrier worked on his feet, another person held the lead rope, while the Boyfriend alternated between feeding him bits of timothy pellets and keeping Molly out-of-the-way.  Another student helped to balance Murph, and after many stops and starts-many near falls, a rearing up, and a lot of sore limbs later, we ended up with an inch-to an inch and a half off of his fronts.  We even managed to get a little rasping in.


He’s up off of his bulbs now and though he’s still back on his heels, he is already walking better. I’m curious to see if he’ll still hop like a bunny rabbit when he runs.



The mission now is to get him used to holding his legs longer, get used to the sound of a rasp, teach him to hold his foot up on the hoof stand, and most exciting! Get him out of his daily, old, worn out black halter and in to his brand new chocolate-brown halter.  Which he will NOT be wearing in the pasture.


For those of you who may not know, keeping a horse-donkey-pony haltered in pasture can lead to all kinds of things, the scariest of which is strangulation, a broken neck &/or death  if they can’t break away from it.

To say nothing of the other horses using it as a chew toy, a horse getting a foot through it, getting it hung up wrong around the head and neck, or even having it embed itself into your horses flesh and/or having his nose rubbed raw if it fits poorly.   There are a lot of reasons not to leave a halter on all the time, and if you’re like me, and it’s  a training issue-work on it as soon as humanly possible. I’ll keep you guys posted!

Happy Trails!

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Do you know how expensive it is to go out?  It’s rare to be able to get out of a restaurant for less than 40 bucks, and if you throw a movie on top of that?  You’re looking at an  easy hundred. Don’t get me wrong, I love to go out with my man and have a nice date night but I’m not the kind of girl who needs that every week.  On the contrary- I find our date days at home to be more satisfying. This past Monday after our adventures with Murphey on Sunday, by the time I dragged myself out of bed at 7:30 (That’s sleeping in for me)
I was too sore to function.  Who knew wrangling a 700+ pound animal would do that to a body?

I found the Boyfriend in the study doing boyfriend things,  so I wound my way to the giant comfy chair by his desk and nestled in with a book.  No plans to speak of led to a relaxing morning, myself nose deep in the Drums of Autumn by Diana Gabaldon and Boyfriend playing a rousing game of Diablo. Occasionally he would ask what we wanted to do for breakfast but to be quite honest, I only half heard him-lost as I was in the 1800’s, and before we knew it it was late morning and closer to lunch than breakfast.

So we went to the store, picked up some spices and bananas and headed home to commence date day!

This is what we came up with for lunch & dessert.

Saucy Sausage Tortellini


2 tbsp olive oil
3 chicken sausages
2 teaspoons minced garlic paste
1 cup chicken broth
1 Jar Parmesan Reggiano  pasta sauce
1 cup heavy cream
1 13 oz package three cheese tortellini
salt and pepper to taste

1. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat.  Add sausage and cook until well browned, we like ours pretty crispy.
Add garlic and stir about 30 seconds. The smell will be uhmayzing.



2. Add broth, pasta sauce, cream, and tortellini,  stir to combine until simmering.

Displaying photo 2.JPG

3. Cover and simmer over low heat for 15 minutes until tortellini are HUGE and delicious. Or until tender and heated through 🙂


This recipe leaves a lot of room for experimentation between sausage styles, sauce styles, more soupy-more saucy, however you like it.
If you give it a try, let me know!  PS. Boyfriend said he would use MORE sausage next time. I agree.

I’ll post our dessert later in the week.

Happy Trails!


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I am sad to say that after trying my very best to out run it for weeks, the flu finally caught up with me.  Or snuck up on me rather.
Boyfriend and I had a nice date night at our favorite pizza place on Sunday, then we both went home with headaches and went promptly to sleep…only I woke up hours later with incredible nausea.   He was so sweet to put up with and take care of my pathetic self all weekend.  I pretty much managed to down some medicine and sleep, and eat only half a piece of toast, some milk, and half a bowl of cereal.

So yesterday when I fully recovered, I was more than ready for some real food, and while I was watching the Food Network the Pioneer Woman decided to tempt me into making:


Homemade Broccoli Cheese Soup

  • 1 stick 1/2 Cup Butter
  • 1 whole Onion, Diced
  • 1/3 cup Flour
  • 2 cups Half-and-half
  • 4 cups Whole Milk
  • 1 bag frozen broccoli florets
  • Good Dash of  Nutmeg
  • 3 cups Grated Cheese ( I used medium cheddar and white cheddar)
  •  Small Dash Of Salt
  •  Ground Black Pepper


Melt Butter over medium heat in large pot, then add onions and cook for 3-4 minutes.  Add flour and stir about one minute. Add half and half and milk, stir.  Add nutmeg, broccoli, salt, and pepper.


Reduce heat to low, cover and cook 20-30 minutes.

(With an immersion blender I pureed my soup because I felt my onion bits were too large, but in the future I would either puree my onion in the soup without the broccoli, or just not puree at all.  I like bigger broccoli chunks.)
But if you like your soup pureed by all means, proceed here!

Stir in cheese to soup, taste seasonings and adjust if needed.

Serve in bread bowl or just regular bowls or do like we did and serve over hot baked potatoes.


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Friends, I don’t know about your neck of the woods, but temps here haven’t been above freezing in over a week. I’m not built for this nonsense!

The upside though, is that nobody,  including the horses wants to work, meaning we didn’t have any appointments on Sunday so I got to spend the day with my man. I had the urge to cook while we lazed around so I asked him to pick a recipe from one of my boards on Pinterest (Yay Pinterest!) and I would make dinner  while he watched the game.

Well dinner ended up being lunch because this recipe is super quick and easy. I did have to improvise on a few ingredients but if anything it added it the taste. There were one or two things I would tweak:
First, the recipe called for sun-dried tomatoes or paste, we used sun-dried tomatoes and in the future I would seek out the paste. I think it would stand out more in the soup.
Second thing I would change would have been to not use onion bits. We were out of powder so I used the bits and Boyfriend liked them but I did not. I’d have even prefered real onion. Other than that though, this recipe is tasty, easy, and fast.  I will be making it again!

Creamy Tomato Tortellini Soup

(Recipe adapted from http://recipeswagger.blogspot.com/)


2 dollops garlic paste
2 Tbl Olive Oil
2 10 3/4 oz Cans of  Tomato Soup
2 Tbls Of Sun Dried Tomato Paste
2 cups Half-and-half
2 cups Chicken Stock
1 tsp Onion Powder
1 Tsp Basil
1 Tsp oregano
1/2 Tsp Garlic Salt & Rosemary* Optional
1/2 tsp Salt
1/2 tsp Pepper
1 whole 9 Oz Package Of Cheese Filled Tortellini
(we used chicken & bacon & cheese filled)
3/4 cup Shredded Parmesan Cheese, for garnish


1. Saute garlic with the olive oil in a large stock pot over medium heat until golden. Don’t let it burn.

2. When the garlic is done, add tomato soup, tomato paste, half and half, chicken stock and spices.
3.Bring to a simmer. Once simmering, drop tortellini into the soup.
Read Package for directions. Don’t cook too long or the tortellini will bust.
After tortellini are cooked, serve and garnish with parmesan cheese.

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