Picking paint colors…

Happy Thursday!

I’ve got paint colors on the brain.  Here are a few I am looking at for different areas in the house…

Sea salt for the downstairs bedroom….

A nice balmy blue for the upstairs bedroom and office perhaps

And grey with a hint of blue for the larger areas in the house (living room, dining, kitchen, etc)

This weekend I am determined to pick out paint colors for the house. My house has been boring white for a year now, and it is time for that to change.   Once I get my colors picked out and the painting complete, I’ll put up before and after pictures, and we can all ooh and ahh over the difference.  Another big task is finding someone to paint the house…

My ceilings are ginormous. There is no way I am taking on this project on my own. So, if you have used any painters in the DFW area and would like to recommend them, I’m all ears.

The weather in Dallas has been a bit on the dreary side this week. Rain, fog, etc. I had planned to make a quinoa salad, similar to the quinoa tabbouleh recipe from last summer, but really wanted something warm and cozy.  Thus the quinoa mexican casserole was born.  It really is just a hodge podge of veggies thrown together with mexican spices and cheese that worked out incredibly well.  Here’s the recipe:

Quinoa Mexican Casserole

1 cup quinoa
2 cup chicken stock
1 – 2 tsp Mexican spices

1 can Rotel tomatos
2 handfuls spinach thinly chopped
12 small aspargus stocks chopped
1/2 cucumber chopped
1/2 cup cilantro, chopped
Leftover chicken breast in small chunks
1/2 can black beans (or more if you prefer)
Juice from 1 lime
2 tsp mexican spices
1 cup Mexican cheese

Preheat oven to 350 degrees

Cook quinoa to package directions, but use chicken stock instead of water (more flavor).

In a medium size bowl, mix together all ingredients except quinoa and cheese.  Sprinkle with spices, lime juice, and salt and pepper.

Once quinoa is done, using a pyrex bread baker or something similar, layer quinoa then veggie mixture, sprinkle cheese over top. Repeat this process until bread baker is full. Bake for about 25 minutes.  Then sprinkle a little more cheese on top at the end and broil on high until cheese is nice and bubbly.

The beauty about this dish is you can use basically any vegetable you have on hand that you need to use up. Onions and squash would be wonderful in it.  And quinoa is a much healthier alternative to a rice, so give it a try. It is really yummy!

Coming later this week, I’ll have a recipe for an apple crisp with a secret ingredient.  It is very simple, and so yummy! And it’s primary ingredient is apples, so totally guilt free. Just forget about the sugar and butter in it. : )

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