Saturday Reads: What’s in your E-Reader?

Saturday Reads: What’s in your E-Reader?

Saturday Reads

These are the last four books I read. One isn’t out yet, but you definitely want to pick up, Look Away by Jo Holatte! It’s REAL! #EnoughSaid

Next Up

These are next up on deck for me! Looking forward to both reads. What’s on deck for you?

Look Away

This is a must read! I loved every minute of it… Of course, I had to read it in the daytime!

The Sweet Gum Tree

I really enjoyed this book from beginning to end. Very endearing with all the feel goods! 

Drunk Dial

LOVED THIS STORY SO HARD!

Dear Bridget, I Want You

Laugh out loud moments, and swoon-worthy romance! HIGHLY RECOMMEND!

Giveaways and Free Books! Click the images for more!

Whatcha Cooking Wednesday #Food #Fun

Whatcha Cooking Wednesday #Food #Fun

What are you eating on Wednesday?

Tonight, I think it will be an easy night. Something light, and quick. I have to run to the grocery store, and when ever that happens, I’m too tired to cook! It’s a toss up between Tuna Sandwiches or, Breakfast for dinner!

Here is what other’s are either eating tonight, will eat soon, or ate earlier in the week… (Dare you to say that ten times without getting confused!)

Alexandra had Doner Kebab for dinner. She’s going to get us the receipe soon, but its a dish from Turkey. https://g.co/kgs/29hdtg From Wikipedia

Döner kebab (/ˈdɒnər kəˈbæb/, /ˈdnər/; Turkish: döner or döner kebap, [døˈnɛɾ ˈcebɑp], in English often spelled doner) is a type of kebab, originating 19th century Turkey. It is made of meat cooked on a vertical rotisserie, traditionally lamb but sometimes beef, or chicken.[3] Other versions cooked on a vertical rotisserie are the Arab shawarma and the Greek gyro.

Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, usually by an electric motor. It is placed next to a vertical cooking element, which may be fired by gas, electricity, or charcoal. The outer layer is sliced vertically into thin shavings as it cooks.

The sliced meat of a döner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or yufka, known as a dürüm. Since the early 1970s, the sandwich or wrap form has become popular around the world as a fast food dish sold by kebab shops, and is often called simply “a kebab”. Depending on location, the sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and typically various types of sauces.

Stephanie is giving us the recipe for Chicken Chorizo burritos smothered in white jalapeno queso What you’ll need:

2 green bell peppers sliced into strips
1 large yellow onion sliced into strips(like you would for fajitas)
2 cans rotell tomatoes
4 Boneless skinless chicken breasts
1 tsp. Cumin
1 tsp. Fiesta brand extra fancy enchilada seasoning
3 tubes pork chorizo
To prepare:
Put all ingredients into crock pot
Cook on high for 5 hours
Remove chicken breasts and shred then stir back into crock pot.
Continue cooking for 30 minutes

Queso:

2 small blocks of velveta white jalapeno
1/2 cup of pace picante chunky salsa(mild)
Melt on low heat

Sides: mexican rice and refried beans.
Season beans with Fiesta brand extra fancy pinto bean seasoning(about1/2 tsp. Or you can rub bacon grease on the inside of your pot and heat the refried beans in that.

To plate:

Scoop crock pot mixture into flour tortilla and roll up. Place in the middle of your plate then spoon on your melted queso. Then on one side place your rice. On the other side place your refried beans and sprinkle with mexican blend shredded cheese.

Leftovers:
You’ll probably have a lot left over. I made a casserole by layering the leftover ingredients with tortillas in a casserole dish. Top with shredded cheese. Bake covered at 400 degrees for 45 minutes. Remove foil and bake for another 20 minutes.

Alexandra is reading: The Secret of Excalibur by Sahara Foley

Stephanie is reading: Forest of Ruin by Kelly Armstrong