MATCH

This just in...Jonathan and I will be moving to IOWA!!! Why hello University of Iowa! Are you ready for us??

But seriously, we are so thrilled and thankful to God for allowing me to match at such a wonderful orthodontic residency program. We cannot wait to begin this new adventure together. We'll be moving there in June after I graduate from dental school. Woohoo!

Christmas Time!

Jonathan and I are already getting into the holiday spirit. Over Thanksgiving, my mother-in-law, sister-in-law, and I had girls' craft day and made yarn wreaths. I really liked how mine turned out! I hung it above our fireplace mantle:

On Sunday, we decorated our Christmas tree. Here's Jonathan using his height and long arms to put the star on top of the tree.


I can't wait for the weather to get a little colder so we can drink hot chocolate by the fire :)

Southwest Chicken Chili Mac

I spotted this recipe over at Picky Palate, and I knew I wanted to make it this fall. It was such a comforting, delicious meal on a cool fall night. I'm definitely adding it to my recipe box. It's funny because it calls for wagon wheel pasta (probably to please picky kid eaters), but I decided to live a little and get the wagon wheel pasta, too. It entertained this adult :) Here's the recipe:

8 ounces wagon wheel pasta noodles

2 Tablespoons extra virgin olive oil
1 cup finely chopped white onion
1/2 cup finely chopped yellow bell pepper
1 tablespoon minced garlic
2 cups cooked shredded chicken breast
1o ounce can Rotel diced tomatoes, mild
1 1/2 cups reduced sodium chicken broth
1/2 cup corn, drained
1/2 cup white beans, drained and rinsed
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon dry Ranch seasoning from packet
1/4 cup finely chopped fresh cilantro

Cook pasta according to package directions. Drain and run under cool water. Heat oil in 9 inch deep cast iron skillet (or a regular skillet if you don't have one). Add onions and peppers, cook stirring about 5 minutes. Add garlic and cook, stirring for 1 minute. Add chicken, tomatoes, broth, corn, beans, wagon wheel pasta, chili powder, cumin, Ranch seasoning and cilantro. Stir until well combined. Reduce heat to low and simmer until ready to serve.

Monkey Bread

Hello blog! I'm sorry I've neglected you lately :) I'm finally done with all of my orthodontic residency interviews, and I'm trying to get my life back to normal. This weekend, all that is on the agenda is RELAXATION. Woo hoo! Here's a recipe I've been meaning to post for a while:

I was hanging out with a few of my classmates the other day, and the subject of monkey bread came up. They looked at me like I was crazy, and I was astonished that they had never experienced the delectable treat. So I decided to whip some up for them, and it turned out great.

**Notice Jonathan holding the platter for me. He wasn't too happy that I was taking away the deliciousness to give it away at school :)

4 pack of 7.5 oz refrigerated biscuit dough
1 cup white sugar
2 tsp. ground cinnamon
1/2 cup butter
1 cup packed brown sugar
1/2 cup chopped pecans (optional, but in my opinion, so not optional)

Preheat oven to 350˚. Grease one bundt pan.

Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using pecans, arrange them in and among the biscuit pieces as you go along.

In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

Bake at 350˚F for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

Source: Pennies on a Platter