Bo's Goodbye Party

It looks like the people in Pineview are going to miss Bo so much. They had the saddest party they could think of in honor if him.  It was an Emo party and it looks pretty sad indeed. 

Hunter's Favorite Drink

Santa and Cado

Mariah's Wrapping Marathon

We decided to wrap all the presents this year. Mariah watched three Hallmarks as she did.

The House is Decorated

Almost Like Old Times

 Emily Woolstenhulme had a basketball tournament at Uintah this past weekend.  So, Dave and Karen came out and we got to go watch games together.  It was just like old times and the years and years we spent sitting on the benches together.  Afterwards, we ran into the Nielson's and the Blake's so we all went to Plaza Mexicana and enjoyed the amazing food there.  We're pretty sure that this must be how Cado and Gavin are eating in Mexico and Ecuador on a daily basis!  LUCKYS!!!!

Chicken Tortilla Soup

Our Version of Cafe Rio’s Chicken Tortilla Soup

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Ingredients

• 1 onion, diced
• 1 Tbsp. vegetable oil
• ½ tsp cumin
• a dash (or two) cayenne
• ½ tsp. chili powder
• 5 c. chicken broth
• 3 Tbsp. fresh cilantro, finely chopped
• juice of ½ lime
• pepper, to taste
• .
• 2-3 boneless, skinless chicken breasts
• 2 Tbsp. taco seasoning
• 1 Tbsp. paprika
• vegetable oil (to taste)
• pico de gallo (click HERE)
• 2-3 avocados, diced
• 2 c. pepper jack cheese
• tortilla strips (Click HERE)
• cilantro (for garnish)
• lime wedges (for garnish)

Instructions

1. In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
2. Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
3. In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
4. In individual bowls layer chicken, about ⅓ c. pico de gallo, ⅓ c. diced avocado, and ⅓ c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.