The weekend was sunny and bright. In preparation for a week of rainy days ahead, yard work was on our agenda… again. It seems like mowing grass is about all we get done in the spring.
Yesterday, mowing was more difficult than usual.
I mow most of the yard on the rider. I push mow the dog area, the hill on the south and west side of the barndo, and out near the road (because I’m chicken to do hills and ditches). That still leaves the area directly in front of the wood boiler and into the woods around a ditch for Perry.
Not quite finished, he got the lawnmower stuck. It was buried in mud up to the deck, but Mr. Pesky saved the day by pulling him out with his Jeep. Since I was totally removed from that mishap, I made a new dish from a recipe I found online.
Mexican chicken something or other.
The picture isn’t great, but the dish was really good!
Here’s the recipe:
- 2 cans enchilada sauce
- 2 cups minute rice
- 1 can cream of chicken soup
- 2 pounds chicken tenderloins
- Packet of taco seasoning
Mix together and put in 9×13 baking dish. Cover in foil and bake at 340° for 1 hour. Top with Mexican cheese and bake for 10 minutes.