There are lambs and goats to pet everywhere you look.
And calves that were only born a few days ago.
There are contests to join.
This one was an animal sound contest.
When asked what animal sound she was going to make, Teaghyn replied "Unicorn".
And ponies to ride.
Look at that smile.
She said "This is the best day ever"!!
When we got home I made Chicken Quesadillas for dinner. I love making Quesadillas because they are fast, easy and delicious. They are also a great foil for whatever you happen to have in your fridge and a great way to use up leftovers. Each time I make them they are a little different depending on what is in season and what is in my fridge and pantry. Here is today's version.......mmmmmmmm, tasty!!
8 large flour tortillas
2 c. shredded Mexican Blend Cheese (or whatever cheese is in your fridge)
1 T. olive oil
1 skinless, boneless chicken breast half (or 1 c. leftover chicken, shredded)
1 t. fajita seasoning
1/2 small onion, sliced
1/2 red bell pepper, sliced
1 small yellow summer squash, seeded and sliced
1/2 an avocado, sliced
Jalapeno, if desired
Dice chicken breast and sprinkle with fajita seasoning. Saute in oil over med heat for a few minutes, then add vegetables and continue to cook until chicken is no longer pink and vegetables are tender. Remove from heat and set aside.
Heat griddle or skillet to med high heat. Place a tortilla onto the hot surface and sprinkle with 1/4 c. cheese, 1/4 of the chicken/vegetable mixture and another 1/4 c. cheese. Top with another tortilla and cook until bottom tortilla is crispy. Flip and continue to cook until cheese is melted and top tortilla is crispy. Repeat making 4 Quesadilla's. Cut each Quesadilla into 6 pieces, garnish with Avocado Slices and serve with Sour Cream, Salsa and Jalapenos. Print Recipe
Quesadillas are so easy, fast and simple that I am sharing them at Simple Supper Tuesday. Take a trip over there to see more simple meal ideas.