Last weekend Leanne / Mom came down to visit us and help us paint some of the rooms in the house (pictures to follow). Friday we went to the airport where Jill had to drive around in circles 4 times before Leanne and I got her bags, but then we enjoyed a nice quiet meal at a Korean restaurant before heading home. Saturday we went to Loma Linda University Church followed by a light lunch of blue cheese and steak spinach salad. That evening Leanne and I created our golfing characters on Tiger Woods 07' that she and Pat had brought us as a gift, we eventually tied after 9 holes. We couldn't help but go to sushi that night at SGC in Corona and Kay Kay decided to come with us. Sunday was pretty much a full day of painting but we did manage to barbeque some burgers after long needed showers that night. Monday we went to the Redlands Country Breakfast (that's just what we call it) and then it was off to the "links". A beautiful day and the most crowded I've ever seen it. The greens were as hard as concrete which made for an interesting game, but we all had a great time.

Tuesday Date Night

Last week for date night we decided to just stay at home and cook something ourselves. Jill had to study so we couldn't really go out anywhere, so we dreamed up a our own recipe with things we had left in the fridge. I will have to say it tasted pretty good, so try it yourself. The picture doesn't do it justice.

Grilled Chicken with Quinoa Stuffed Peppers
(Serves 2)

Quinoa Stuffed Peppers:
2 yellow peppers
¾ cup chopped pepper (or pepper tops)
½ cup diced onion
2 Roma tomatoes seeded and chopped (about ½ cup)
1 Tb oil
½ tsp salt or to taste
¼ tsp dried basil
1 pinch fresh ground pepper
½ cup crumbled goat cheese
1 ½ cup cooked quinoa
4 thin slices fresh mozzarella

Chicken:
2 Tb oil
1 packet Archer Farms taco seasoning mix (@ Target)
2 chicken breasts`(thawed)

Cook quinoa as desired. Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Heat 1 Tb of oil in a nonstick skillet. Add onion, chopped yellow pepper, salt, dried basil, and fresh ground pepper. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes. Using a spoon, scrape the quinoa into the skillet and toss with the vegetables. Stir in the crumbled goat cheese. Place peppers upright in the baking dish and fill them with quinoa mixture. Bake 10 minutes. Meanwhile combine 2 Tb oil and taco seasoning in small bowl and coat both sides of chicken breasts. Place chicken breasts on preheated grill and grill for 15 min. over medium heat turning every 5 min. Pull peppers out of oven. Place 2 slices of mozzarella on top of peppers and place under open broiler. Broil 5 min. or until cheese is melted. Garnish with remaining tomato if desired. Serve chicken and peppers immediately.