A late post from last Tuesday...Preparing our hearts

Let me just start by saying that this week has been one of the hardest weeks we've had in a while. Our dear friends who are like family to us here at Fort Hood are about to walk through the most difficult thing they have ever experienced. Trevor and Dale have been friends pretty much since they joined the USAF and have been stationed together for 3 different assignments around the U.S. When Trevor and I first started dating, Quinn I became close, very quickly! I remember when Trevor told me he wanted the 4 of us to have dinner together, I immediately started "stalking" her on Facebook and Trevor thought I was nuts and threatened to tell her about my craziness. Little did I know, Quinn was doing the same "stalking" as I was...all that stalking ended as we very quickly became close! They were a huge part of our dating relationship and me getting used to being in the Fort Hood area and were our only friends when we got married and I moved her. Dale was the best man in our wedding and they were a huge part of our special day. Once we moved here, we all became even closer having "family" dinners once a week. Their precious girlies, Isabella and Sophia very quickly became like our own little girls. We got to experience being the first "friends" to Izzy and got to see a lot of Sophia's "firsts"...steps, talking, etc...what a blessing it has been to have those girls in our lives :)

I remember in Dec/January Quinn had just not seemed herself. I started getting a bit concerned because we hadn't seen them nearly as often. Then one night, Quinn called me in a panic. She told me that they finally took a pregnancy test to see if she was pregnant and sure enough she was...since she was on the IUD, she began freaking out because of the possible effects of getting pregnant on it. She told me that her and Dale were heading to the ER to find out what the next step was. To make a long story short, it turned into a long journey for the next 9 months.

It's now Sunday and I wrote this blog on Tuesday with every intention of finishing it before Lilianna was born. Unfortunately I didn't, and now I'm not quite ready to blog about this weekend. I was so emotional on Tuesday that I broke down in tears 3 times and felt sick to my stomach all day. So I am going to end this blog how I started it... I started it by giving some background to our friendship with Dale and Quinn and I'm going to end it by saying that best friends are very hard to find. We are so blessed to say that we have found best friends here and we have now shared some the most intimate moments of our lives together. We are so incredibly grateful for their friendship. To be continued... I have to end by simply saying that God is so good to us.

Sour Cream Chicken Enchiladas

This was a recipe of my mama's that I made for the first time this week...delicious! :) 

Ingredients

12 Corn tortillas

4 cups green chili sauce

3 cups minced chicken

1 lb Monterrey Jack

3/4 cup onion

1-2 cups sour cream

1/4 cup olive oil

1 tablespoon flour

1 cup water

1 garlic clove

1 cup green chiles

Sauce: Saute garlic and onion in olive oil. Blend in flour, add water, and green chiles. Add salt. Bring to boil, then summer for 5 minutes.

Casserole: Heat tortillas in oil until flexible. Mix chicken with 1 cup chile sauce. Put 1/4 cup of mixture on each tortilla and roll up. Place rolled tortillas in baking dish. Cover with shredded cheese and onion. Pour rest of sauce over enchiladas and bake @ 350 degrees for 20 minutes. Top with sour cream and bake an extra 10 minutes. 

Makes 6-8 servings :) Enjoy!

Taco Salad Shells

Ingredients

1 (10 inch) flour tortillas

1 piece aluminum foil (12-inch)

Warm Water

1/4 teaspoon olive oil

                   

Directions:

1
. Set 2 empty food cans 3 to 4 inches apart foil lined baking sheet.

2. 
Fill a bowl (one that's at least 3/4-inch deep) or another appropriately rimmed container with about 1/2 inch of warm water; add 1/4 teaspoon of olive oil.

3. Quickly cover a tortilla in the water, then lift out and let drain.

4. 
Drape the damp tortilla over the foil on the empty food can (if you place it slightly off-center the shell with have a dramatic higher flair to one edge).

5. 
If you have room on the pan for another tortilla, add another 1/4 teaspoon oil to the water, dip a tortilla, and drape it over the other can.

6.
Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.