take my word for it wednesday.. it's time to say good bye to summer and hello to fall..


this time of year is always bittersweet.. while i love love summer and spending time at the lake and admiring these amazing animals i also love fall.. and camping, roasting marshmallows by the fire pit and trips to the mountains.. so with a heavy heart i say good bye to long summer days and warm nights.. and hello to chilly, brisk mornings and cozy cuddly evenings on the couch watching movies..

we had an end of the summer bbq with the family.. 

i made green chile mac and cheese {recipe below}

at our bbq we grilled hot links, brat wurst, hot dogs and polsa kielbasa...

i love these faces..

we made s'mores and instead of hershey's chocolate we used york peppermint patties..

we took ollie on the boat and he loved it.. he kept saying go faster teo pete go faster!!

the sun and fun wore amelia out..
well since summer is over the summer blonde is gone and red is in..

our poor fish had to much fun at the bbq and passed away :(
so we got a new little guy.. meet chum lee

our last sunset on the lake for the year.. good bye.. until next year.. 

green chile mac and cheese {recipe inspired by simply recipes}

prep time: 20 minutes
cooking time: 45 minutes
servings: 6-8


2 cups macaroni {pasta}i used shells for the bbq and then bow tie pasta for another dinner
1.5 cups low fat half and half
2 tbsp. unsalted butter
2 tbsp. flour
1 cup pepper jack chesese, shredded
1 cup sharp cheddar cheese, shredded
salt and pepper
2.5 cups chopped, roasted, seeded green chiles {or 4 4 oz. cans diced roasted green chiles} i took a 1/2 cup of the green chiles and processed through a mini food processor.. 
1/3 cup panko breadcrumbs


cook pasta according to package directions.. drain and set aside.. in a dutch oven, melt butter over medium heat.. when butter is melted and bubbly add flour and make a roux.. continue to cook and stir for about 2 minutes.. add half and half a little at a time stirring constantly with a whisk.. continue to whisk until thick and creamy add then 1/2 cup of the processed green chiles to the creamy mixture.. add cheese a little at a time and continue to stir until well incorporated after each addition of cheese.. add salt, pepper, the pasta and then the diced green chiles and stir until well combined.. top the mac and cheese with panko breadcrumbs.. bake uncovered for 25-30 minutes at 400 degrees {f}, or until the panko are lightly browned.. remove from the oven and allow to cool for 10 minutes before serving.

enjoy and get cook'n!!


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