Monday, August 27, 2012

Italian Style

Hi there again! I apologize, yet again, for my absence on here. Between finishing up summer courses, working extra hours, and just the general daily happenings I haven't even thought about blogging. On a more positive note though I am officially the first day into my FINAL semester (woo hoo)!! I couldn't be more excited or ready to be done with my Bachelors in just a few short months. I've certainly travelled down a much different path than most to get to this point, but in the end I'm just excited to almost be done and have that diploma to hang on the wall :)

In other news, Mitchell is almost two months into Phase III, and I can't believe it. He soloed the T-38 last week, so exciting, of which I was only able to snap a few photos before I had to leave. Hopefully when he solos again here in a few more weeks I'll be able to stay longer and can actually get some proper photos like the other spouses ;) I also can't believe that in only 5 short months we will be dropping, graduating, and getting ready for our next great adventure.

Life here in Texas is going just fine for the Etheridges, and we are still enjoying our time together as a little family in the slow moving town of Del Rio. I can't really complain any more about the town, I've actually come to really enjoy the slow pace of life, but not necessarily the lack of good food. Being from the south I think we were engrained with a desire for culinary greatness wherever we live...

Little Winston is not a fan of bath time...

We've actually gotten a little bit of rain here...

Drop night for our sweet neighbors...I sure am going
to miss them a lot! 
Speaking of food, I wanted to share a recipe I found last week. I was able to host the lovely ladies I have bible study with each week and had to figure out something to feed a larger group than I'm used to preparing food for! Naturally I went straight for an Italian dish and researched a meatball reciepe. Mitchell isn't generally a huge fan of them, so I didn't have one on hand to whip up. Long story short, I found this delicious recipe from a fellow blogger and gave it a was delectable and very easy to make. Enjoy!

4 eggs, slightly beaten
1/4 cup water
1 cup buttermilk
1-1/2 cup unseasoned bread crumbs (I use whole wheat)
4 teaspoons minced garlic
1 medium onion, finely minced or grated
1 cup fresh Italian parsley, chopped
1 cup grated Parmesan cheese
1 tablespoon dried leaf oregano
2 teaspoons kosher salt
1 tablespoon ground black pepper
1-1/2 lbs. ground pork
3 lbs. ground beef

Preheat oven to 375 degrees. Combine eggs, water, buttermilk, and breadcrumbs in a bowl; let rest for 10 minutes. The mixture will thicken as the bread crumbs absorb the liquid. To this thickened mixture, add garlic, onion, parsley, cheese, oregano, salt, and pepper; stir until combined. In separate large bowl, combine ground pork and beef. Mix meats with fingers or a large fork using a light touch until 2 meats are combined throughout. Add bread crumb mixture to meats. Mix these together, again using a light touch with fingers or large fork. Combine ingredients well, but do not overmix. Form meatballs with hands, or use a scoop. For larger meatballs, use 1/4 cup meat per meatball or use a generous 2" scoop. For mini meatballs, use 1 to 1-1/2 tablespoons per meatball or a generous 1-1/4" scoop. Place meatballs on baking sheets. Bake large meatballs for 30 minutes and mini meatballs for 15 minutes, until no longer pink in center.

The Etheridges

Wednesday, August 1, 2012

Dollar Days...Round Two

I literally JUST pulled this delicious concoction out of the oven and wanted to share it with you guys as soon as possible. No it's nothing fancy, and NO it's not earth shattering, but I just get so gosh darn excited when I find a recipe that is not only easy, but not super fattening and most importantly quick and delicious! Per usual I found it while I was pursuing through Pintrest the other day. Without further ado...

2 whole Boneless, Skinless Chicken Breasts
4 cups Cooked Brown Rice¾ cups Frozen Corn15 ounces, fluid Can Black Beans, Drained And Rinsed1 cup Plain Greek Yogurt (or Sour Cream)4 ounces, fluid Can Green Chilis½ cups Salsa1 cup Low-fat Cheddar Cheese, Plus More For Topping2 Tablespoons Fresh Cilantro For Garnish

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

*I used sour cream (shhh don't tell the hubs, he'd never let me get away with either sour cream or greek yogurt) and brown rice. I'll say it here and you can quote me on it, we are without a doubt a white rice family. No matter how hard we try to eat and "like"brown rice, it just aint' gonna happen! If you like brown rice though then go for it, but next time I will probably make it with white.

In other news, Mitchell had his Dollar Ride today, aka his first flight in the T-38. As it is a night flying week, meaning they go in around noon or so and don't get home till 10 or 11, I haven't heard how it went other than a quick phone call, but I'm sure he had a blast and everything went great! Winston and I have enjoyed getting to spend more quality time together at night eating dinner and watching gushy romantic movies which I never get to indulge in with the hubs home ;) Besides the hubs Dollar Ride this week it is also drop week for our amazing friends and neighbors. I seriously cannot wait until Friday night to celebrate with them as they find out where they will be going next and what planes their sweet husbands will be flying in the future! Sending them lots of love, prayers, and well wishes!

Little Winston sure does love frisbee time!

Taking the hubs dinner all week reminds me of when he was
at USAFA and I had to drive up to the Academy
a few times a week for dinner ;)

Until Next Time...

The Etheridges