One Hot Day

I have officially decided that I do not like to sweat. Even glisten. After running many needed errands today, I look as if I ran a marathon-gotta love these hot, Georgia summers. I also revealed my true southern nature while in line at Chickfila. A little girl randomly came up to me after wandering too far from the play area and asked for "pop." It took me a couple of minutes getting her to describe what she meant for me to realize she was in fact a Yankee, and wanted "coke!" I was literally searching around for lollipops thinking that you never know what Chickfila has begun to offer for kids!

I am currently cooking up enchiladas for tonight's small group get together. I am using a new recipe and realize that I like to cook way more than I let on. I am also doing the whole, "a little of this sounds good, a little of that seems right." Look below for the recipe! Finding the time however is a whole nother' story folks! I am sure I am not the only one in this predicament.

I do not have much else for today. Lessons learned...stick to the men's section at Nordstrom (it ends up being cheaper when you meant to only pick up an item for your husband) and elderly ladies in Keds are about the cutest things I've seen in a while. Hope everyone is having a fabulous week!

Whitney's "Little Bit of Everything" Enchilada's

3c of diced chicken or 2 chicken in a can
4oz can of diced green chiles
1 10oz pkg yellow saffron rice
1 can black beans
2 tsp taco seasoning
1 15oz pkg pie crust
1 8oz pkg cream cheese

Preheat the oven to 400 degrees. Precook rice by bringing to a boil over the stove until soft (about 15 min). Mix cooked rice, chicken, chiles, beans, taco sauce, and cream cheese together in a large mixing bowl. Roll pie crust into 15" rounds. Use a pizza cutter to cut 3' rounds. Stuff each round with a spoonful of mix. Fold ends together and press gently with a fork edge. Place each on a greased cookie sheet. Paint edges of folds with water for a golden brown look. Bake in oven for 15 minutes. Enjoy!