Eliza. “Grace.” Mexican Chicken Bake.

Hello! Happy Tuesday!

Well, probably not so much a happy Tuesday for Eliza.


She’s going in to the vet for a day of “beauty.” Why the vet and not the groomer, you ask? Well, you see, Eliza doesn’t like to be brushed except for that cute spot right on the top of her head. And, her fur is really long and kind of powdery and very susceptible to matting. Plus, she’s pretty lazy and can’t really be bothered with extensive grooming. So, basically, she’s a mess. Like her namesake, Eliza Doolittle. 🙂

Thus, the trip to the vet.

Don’t feel bad for her, though. She’ll be stoked later and she’ll feel better with all of those mats gone.

Random cat picture!


Yesterday’s CrossFit workout was fun!


C & J stands for Clean and Jerk.

It’s a speed workout. The goal is to get 30 done as quickly as possible, like this:

I can’t jerk 95# – YET – so I scaled down to 65#. Finished in 3:43. Phew!

Comfort food – day 2!

This dish takes slightly longer than 30 minutes but definitely comes together easy on a busy weeknight. Saucy, slightly spicy, baked chicken and corn served over rice (or pasta or whatever). Add a seasonal vegetable (or two!) or a salad and dinner’s on the table! Yum!


So, I brought up the definition of comfort food with my sailor last night. It’s always interesting to get other perspectives on how people define food or, sometimes, how food defines people. He agrees with my thoughts that comfort food makes you feel happy, safe, and loved. He also added – reminds you of growing up or your childhood. I agree with that, too! So, how do you define comfort food? What are some of your favorite recipes from growing up? Do you think comfort food is driven by weather? Tell me! I want to know! 🙂


Mexican Chicken Bake
makes 4 servings

1 pound boneless, skinless chicken thighs, cut into strips
2 cans (8 ounces each) tomato sauce
1 can (11 ounces) Mexican-style corn kernels, drained
1 1/3 cups French’s® Taste Toppers™ French Fried Onions, divided
2 tablespoons Frank’s® RedHot® sauce
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

1. Preheat oven to 350 degrees. Combine chicken, tomato sauce, corn, 2/3 cup Taste Toppers, RedHot sauce and seasonings in lightly greased 2-quart baking dish. Stir until chicken is well coated.

2. Bake, uncovered, 30 minutes or until chicken is no longer pink and sauce is hot. Stir. Top with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden. Serve with hot cooked rice, if desired.

3. Om nom nom!


– jennifer

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