I am 210% in LOVE with this wedding!
How completely yummy…my heart is doing cartwheels!
I have a soft spot in my heart for Fall nuptials…
…and how cute is this pic taken yesterday of my tikes and their sweet friend, Emma.
For all my Sesame Street friends…”One of these things is not like the others…”
The three get along so well, though.
Hope your Monday is full of all things beautiful, friends & strawberries!
Wet your whistle this Summer (or this weekend. or tonight.) with this fun twist on a margarita.
It’s courtesy of my amazing friend, Meghan.
You’ll need:
1 can limeade, defrosted
1 can Sprite, Diet Sprite, Squirt….you get the idea!
1 bottle Corona or any Mexican beer….or any beer for that matter!
1 cup tequila
Fill a large pitcher with tons of ice.
Mix limeade (do not add water!), soda, beer and tequila.
That’s it.
No blender needed!
Super refreshing and a little bubbly from the soda!
{Photo: Google Images}
Then there is the “Hop, Skip and Go Naked”.
It’s the same gist…
1 can pink lemonade, defrosted
3 beers of choice (I use some cheap Bud Light…works fine)
1 can (use the lemonade can) full of vodka
Again, fill a large pitcher with ice and mix all 3 ingredients and let chill and dilute for a bit.
It sounds totally random at first, but believe me, you’ll be hooked…even if you think you don’t like beer!
The H,S&GN was our go-to beverage last Summer. I was introduced to it from some local SCV ladies and it’s sure to quench your thirst on the upcoming HOT Summer weekends!
Enjoy responsibly.
XOXO
Happy Cinco De Margarita Mayo!
{Photo Google Images}
Oh, how I’d love to sip one of these…
after 5pm, of course!
Enchiladas are something that I’ve never made much in the past. I am not a huge fan of the traditional red sauce variety. Since I’ve never met a white sauce that I haven’t loved, I’ve tended to lean towards this version and have found a couple recipes that I love…one being here.
Then, I recently came across a recipe that is a nice combination of the red and white sauces ~ like a creamy, spicy red sauce…the best of both worlds!
For this recipe I used 2 cups of chopped rotisserie chicken and added some chopped cilantro to the mix and topped with sliced jalapeños, too! I also used my new fave peach-pineapple salsa instead of the Pace. I decided to use light sour cream and light cheese and nothing was sacrificed ~ I promise!
Sorry, I don’t have a pic because these things flew out of the pan at our last minute backyard soireé with the neighbors this weekend! But I can tell you that they did look like the photo above!
So, if you’re at a loss of what to make on Wednesday for Cinco De Mayo, may I suggest these.
They’re muy, muy delicioso!
Happy Monday!
Adios!
Today is special for a couple of reasons…
We celebrated Holden’s 3rd birthday.
This is my 100th post.
I’ve been at this blog thing for almost 4 months now and already at 100 entries. Wow! I didn’t think I had that much to say!
I’m having a lot of fun with it and am looking forward to the next 100! If I stay at this rate, we will be at 200 around the first day of Summer. Another reason to celebrate.
Speaking of celebrations, today we had a houseful of astronauts, robots, martians and aliens. Hard to believe my little space cadet is already THREE.
This was Holden when the guests started arriving:
Oops!
It was a BLAST! (pun intended)
Thanks again to all our little astronaut friends for coming to our planet for an afternoon of fun!
Below are a few recipes and links to the extra terrestrial eats:
For the “taco bar” I just browned up a couple packages of ground turkey and chopped onion and added 2 envelopes taco seasoning and a little water. I set out crunchy shells and small flour tortillas with all sorts of toppings lined up ~ shredded lettuce, cheese, sour cream, mango peach salsa, sour cream, jalapeño rings, cilantro lime corn salsa & guacamole. Everyone created their own taco masterpieces ~ super easy!
Battlestar Bean Dip
2 cans Campbell’s Bean soup with bacon
1 pint sour cream
1 package taco seasoning mix
1 pound sharp cheddar cheese, grated
Mix all ingredients in a bowl and then transfer to an oven safe dish. Bake @ 350 for 30 minutes or until bubbly. Serve with Fritos Scoops or your fave tortilla chips. (Another yummy recipe from Melanie Corona!)
Pineapple Limeade (AKA Solar System Citrus Punch)
Alien/Martian Sugar Cookies
1 package Betty Crocker Sugar Cookie mix
McCormick NEON food coloring
1 small container (12 oz.) white/vanilla prepared frosting
Gingerbread man cookie cutter
“Red Hots” candies
Prepare cookies as directed on package for “cutout cookies”. Roll out dough, as directed, and cut out with cookie cutter. Place only about 8 cookies at a time on cookie sheet and bake for 7-9 minutes @ 350. Let cool and then frost with lime green frosting.
Lime green frosting:
I used about 25-30 drops of the green in one small (12 oz.) container of frosting. Frost cookies and then add Red Hots candies for the eyes!
OK, this will be the last of the recipe posts for a bit…I’ll be eating rice cakes and water for the next week and those two aren’t very blog worthy! I feel like ALL I’ve been posting lately is FOOD, FOOD, FOOD…so this next week, I am going to shoot for some calorie free topics. But……..
Today we had some neighbors over for the Superbowl and I tried to keep things simple with some quick and easy favorites, but I’ve been wanting to try these Cranberry Meatballs since the holidays, so I HAD to make them for the big game today. The verdict is that they were a hit because when I went to take a picture of them all nestled in the crock pot swimming in their sweet cranberry sauce, there were only about 5 remaining:
This recipe is a keeper and next time I may try them with turkey meatballs although they were just perfect with the beef variety. Super easy AND a big hit? That’s a good recipe in my book.
Then there was the always popular Sonoma Salad…
which again, when I went to the bowl to snap a pic this was all that was left:
This is a great salad because it’s so versatile and can be switched out with different goodness:
{switch out the butter lettuce with spring mix or baby spinach}
{substitute gorgonzola or goat cheese for the blue}
{use dried blueberries, cherries or raisins in place of the Craisins}
{honey roasted almonds can easily replace the glazed walnuts}
{pears can take the place of the apple}
The possibilities are endless and that is why I love this go-to salad! Again, thank you Melanie for bringing this to us almost 3 years ago when we brought our sweet baby Holden home! This salad also brings back happy memories every time I serve it!
And then there is the Artichoke Dip that tickled my taste buds so many years ago in the Qualcomm Stadium parking lot! I’ve loved it and made it LOTS ever since. No oven necessary!
Normally I use quartered artichoke hearts, but Albertson’s was fresh out of them this morning so I tried these artichoke bottoms and there was nothing sacrificed. I just chopped the bottoms in my mini food processor and that was that ~ not any real difference than with the quarters.
And there she is….served with a multigrain baguette and some Ritz crakers…sheer perfection on a carb! Can’t go wrong with this one folks, believe me!
I realize that my decor looks more like a bridal shower or Mother’s Day brunch and not reflective at all of Superbowl Sunday, but nobody seemed to care…these recipes are all a hit and I hope that you try them sometime soon! Whoever is on the receiving end will thank you!
We washed all these yummies down with a good ‘ol Cape Codder or vodka cran with lime!
It was a great game with a great menu spent with great friends….another weekend down! Bring on Monday!
I hope you have a “super” week ahead!