Well it’s time to get back to the daily grind or that thing most of us call work. This weekend was a lazy weekend of not doing much of anything and just getting as much rest as possible. I played golf, cleaned some house (minimal at best, laundry) and cooked. Jamie made time to make this weeks sweets! They are yummy so you will definitely want to come back to check them out.
So this week we are going to bring you so yummy sweet treats and also another crock pot wonder. I am going to start off with something that will go along with the great crock pot recipe we will share later in the week. This coleslaw combines the taste of mayonnaise and vinegar all in one. It’s kind of a tangy coleslaw one which I think will go great with the crock pot recipe that we’ll share with you later.
1/2 head of of cabbage, shredded
1 cup of carrots, grated
1 half of a dill pickle, grated
1 tablespoon of fresh dill, chopped
3 tablespoons of apple cider vinegar
2 tablespoons of dill pickle juice
1/2 cup of mayonnaise
Salt and Pepper to taste
Using a food processor (yes, I know it is easier buying the bag of coleslaw but trust me fresh is much better), shred the cabbage, carrots and the pickles. In a large bowl, whisk the dill, apple cider vinegar, dill pickle juice, mayonnaise, salt and pepper. Add the shredded cabbage, carrots and pickles to the bowl and toss to combine.
Have you ever had fruit salsa? It’s such a delicious and refreshing snack for kids and adults. I had to call my mama, Jan, this week and get the recipe for the fruit salsa she made a couple years back. I called her and she said “I don’t remember making that. If I did, it was 3 or 4 years ago.” I really don’t think it was 3 or 4 years ago but whatever. Later she sent me the recipe via text message and I tweaked it a little bit but not much.
This fruit salsa is great for breakfast, brunch, snacks, baby/wedding showers. It’s a very versatile recipe and it’s so easy to make. You can use the fruits of your choice based on what’s in season. You can change the recipe up each time you make it by changing the fruits and changing the jams, jellies or preserves that you add to the fruit.
Dice the fruit into bite-size pieces and put in a large bowl.
Stir in your jam, jelly or preserves and place in the refrigerator for at least 2 hours.
Cut one flour tortilla per person into 8 triangles and sprinkle each triangle with cinnamon sugar. Bake at 350 degrees for 10 – 12 minutes. Serve with the fruit salsa.
2 kiwi, peeled
2 golden delicious apples
8 oz of blueberries
8 oz of strawberries
1 mango, peeled
1 tablespoon of light brown sugar
2 tbsp of sugar
3 tbsp of fruit preserves (I went strawberry preserves but anything you like will work here)
1 freshly squeezed Lime
Dice all of the fruit into bite-size pieces. Stir all ingredients in a large bowl and place in refrigerator for at least 2 hours.
Cinnamon Sugar Chips:
1 flour tortilla per person
Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Cut the tortilla(s) into 8 triangles and place on the greased baking sheet. Spray the triangles with cooking spray and liberally sprinkle the triangles with the cinnamon sugar. Bake in the 350 degree oven for 10 – 12 minutes (until crispy).
Serve the cinnamon sugar chips with the fruit salsa and enjoy!
Happy National Tequila Day!!! It worked out perfectly that National Tequila Day fell on a Thursday since we try to have a happy hour theme for Thursdays. Down in the south it is HOT and humid right now but these pops will be sure to cool you down.
For National Tequila Day, we made Tequila Pops. We made an adult version with tequila for us big “kids” and a kid version (alcohol free) for the little kids.
For this recipe, we made 8 adult tequila pops and 8 kid pops.
You’ll start by combining the juices and pouring about 2 tablespoons of the juice mixture into 16 small plastic cups. Then freeze for an hour.
After an hour, remove your juice cups from the freezer and pour your tequila/orange juice mixture evenly into 8 cups. This is the adult tequila pops.
For the kid pops, pour the orange juice and diced apple mixture evenly into 8 cups.
Cover each cup with tin foil.
Then poke your “popsicle stick” through the center of the tin foil of each cup. Put back in the freezer for 6 to 8 hours and then enjoy!
1/2 cup of cranberry juice
1/2 cup of apple juice
1/4 cup of lime juice (fresh)
4 tablespoons of agave nectar
1 1/2 cup of orange juice
1/2 cup of tequila
For the kids:
1 3/4 cups of orange juice
1/8 cup of lime juice
1 golden delicious apple (diced into bite size pieces)
Stir the cranberry juice, apple juice and lime juice in a bowl. Evenly distribute the mixture in 16 small plastic cups (3 oz. cups). It should be about 2 tablespoons of the juice mixture per cup.
Freeze the pops for about an hour.
For the adult version, stir the orange juice and tequila together in a large measuring cup or medium bowl. Evenly pour the mixture into the cups and then cover with tin foil and then stick the stick or whatever you have on hand through the center of the tin foil of each cup.
For the kid version, pour the orange juice into a large measuring cup or medium bowl and add the diced apple to the orange juice. Use a ladle or measuring cup to pour the orange juice mixture evenly into each cup.
Enjoy and Happy National Tequila Day!!!
The inspiration for this dish came from one of my co-workers. Since Jamie and I started the blog, my co-worker has been asking me about making a simple crock pot meal so I decided this could be a perfect time.
I had some ideas of what I wanted to make but I was not 100% sure what until I remembered it was National Tequila Day tomorrow. After a lot of research (10 min or so), I came across a bunch of Beef Barbacoa recipes. I thought this was so perfect because 9 out of 10 times when I go out for lunch, I go to Chipotle and I always get their beef barbacoa bowl or tacos. I love it!
For this recipe, you can serve it in a variety of ways. You can make a burrito, burrito bowl, taco or have as topping on salad (which is what I did). I think it would also be amazing on a sandwich adding grilled onions and peppers along with some Monterrey Jack cheese and some guacamole.
This recipe does have a kick so you can alter it to suit your taste.
To make this recipe, start with the sauce.
Pour chicken stock into the pot with your sauteed veggies.
Then use a hand blender (immersion blender) to blender the ingredients to make the sauce.
Place your seasoned meat in the crock pot.
Pour the sauce over the meat and cook on high for 4 – 6 hours.
2 1/2 lbs of beef round roast
For the Sauce:
1 Tablespoon of EVOO
2 poblano peppers diced
1 1/2 cup of chicken stock
1/4 cup of apple cider vinegar
1 medium onion finely chopped
1 clove of garlic, minced
2 chipotle peppers from adobe sauce *seeded to reduce the heat*
2 tablespoons of adobe sauce
2 small hot jalapeno type peppers *optional*
3 medium tomatoes
1 tsp of cumin
1 tsp of oregano
1 tsp of ground chipotle pepper
1/2 tsp of salt
1/2 tsp of pepper
dash of cayenne, if desired
the juice of 1 lime
Dice up the Poblano peppers and put them in a sauce pan with no oil. You will cook these for about 5 minutes or so until they get sort of char color on them. At this point you will add the chicken stock in the pot and bring to a boil. Simmer and let stand for as long as it takes you to complete the next steps.
In another pan add the oil and slice the onions. Cook the onions until tender and then chop the garlic and add in garlic. Let the garlic cook for a minute and then add the chipotle peppers, adobo sauce, tomatoes and jalapeno peppers. Cook these until tender and add 1/4 cup of apple cider vinegar, salt, pepper, oregano, ground chipotle, and a dash of cayenne, if desired.
At this point you will combine the chicken stock with pepper and onion mixture. If you have a hand blender, use to blend together. If you don’t have a hand blender, just use a regular blender and mix everything together. Set aside.
At this point you will salt and pepper the meat thoroughly and place the meat in the crock pot. Pour the sauce in the crock pot and turn the crock pot on high. Cook for 4-6 hours or until the meat is tender and you can shred it with a fork.
I hope you try this recipe as it was fairly simple to prepare and very, very good. I hope to start providing some new crock pot recipes in the future. I’d also like to hear what kind of recipes you’d like to see from us. Let us know and we will definitely give it a go!
Starting off the menu this week is a corn and black bean salsa. Salsa is one of my favorite things to have around the house. It can be used in so many ways and there are so many different variations of salsa out there. This is one that I think goes great with the main course that I am going to share on the blog tomorrow. This is a quick and easy recipe to make. It’s also healthy and affordable. Plus, I don’t think you could mess this recipe up if you tried.
This is one of those recipes where you just drop all of your ingredients into a bowl and stir to combine and voila! It’s done!
This Corn and Black Bean Salsa would also be delicious on a salad with a vinaigrette dressing.
If you don’t have an ear of corn, you can use 1/2 cup of frozen corn (thawed) or 1/2 cup of canned corn.
1 can of black beans (rinsed and drained)
1 ear of corn
1 small poblano pepper, diced
1 small onion, diced
1 medium tomato, diced
1 small hot pepper (optional), diced
2 tsp of cilantro, chopped
1 small clove of garlic, minced
pinch of salt and black pepper
the juice of 1/2 of a lime (about 1 tbsp)
Pour all ingredients into a medium bowl and stir to combine. Chill in refrigerator until ready to serve. This is best served after chilling overnight. Serve with your choice of tortilla chips or on a salad.
My birthday was last week so over the weekend Luke and I went to my hometown so I could see my family. Saturday morning, my mom and I made doughnut holes for breakfast and then we went shopping. I bought a few things for myself (Happy belated Birthday to me), a few things for Luke and some gifts for a few other people. Saturday night, we celebrated my birthday with Marco’s pizza and my favorite chocolate cake.
This is my favorite cake of all time! It’s actually my mom’s, my Memaw’s, my Aunt Rita’s and Luke’s favorite cake. It’s a recipe my mom created many, many years ago. It’s been my birthday cake since I was about 6 or 7 years old. It’s a chocolate cake with chocolate chips and cream cheese and chocolate icing. I can’t even begin to tell you how incredibly delicious it is!
Me with both of my adorable grandmothers.
I also wanted to share some pictures from my parents’ farm. Isn’t this the sweetest face!! This is one of my parents’ miniature donkeys. When the miniature donkeys see us, they walk right over to the fence so we can pet them. They are such sweet animals!
My mom said these donkeys are the best of friends which I think is so sweet.
More precious donkeys.
My parents also have goats. This goat is more like a dog. He loves to be petted and talked to just like a dog. If you’ve ever been around goats, you know how unusual this is because most goats aren’t interested in interacting with people. Several of the goats had babies recently, and I was hoping to get pictures of the 8 babies but they were all resting in the shade.
Get ready for some fun, easy and delicious recipes this week to celebrate National Tequila Day which is Thursday. This weeks recipes will be recipes you can make for your fiesta so check back with us tomorrow for the kickoff of National Tequila Day!
First things first, today is Jamie’s birthday so we are going to celebrate with a wonderful, easy Margarita! This is our go-to drink in the summer. Easy, quick and great tasting. One of the best things about this drink is that you can change this recipe up by changing the flavor of the simple syrup by adding different fruits to it. You can also use Orange Curacao or Blue Curacao instead of Triple Sec to change the look and/or flavor of the drink. Jamie prefers the taste of the Orange Curacao but if you want a “pretty margarita”, you can go with the Blue Curacao.
This is Jamie’s margarita with the Orange Curacao.
This is the “pretty margarita” with the Blue Curacao.
All you need are 2 or 3 Limes, Simple Syrup, Triple Sec (or Orange Curacao or Blue Curacao) and Tequila. Jamie found this Tequila called Altos which is a really good tequila!
2 1/2 oz of freshly squeezed lime juice
2 oz of tequila
2 oz of Triple Sec
1 oz of simple syrup
Salt the rim of your glass (optional)
Pour the lime juice, tequila, Triple Sec (or Orange Curacao or Blue Curacao), and simple syrup into a shaker with ice. Shake to combine and then pour into your margarita glass (or your glass of choice). If you prefer a frozen margarita, you can definitely do that too. Enjoy!
Time for a challenge! Jamie was in the mood for some scallops so I had to put my thinking cap on and use some imagination to come up with this meal. I decided to make this a challenge and add some bacon to my scallops as I was going for the same effect of a bacon wrapped scallop.
Start by placing your scallops on a piece of tin foil.
These are Jamie’s scallops…I made her’s without the bacon, of course.
These are my scallops…with lots of crumbled bacon.
Since I made two different recipes, I made two pouches. For each pouch, placed the scallops in the center of the tin foil and then fold the edges of the tin foil up until it looks like little pouch. I like using tin foil especially when I am grilling the smaller Patagonian Scallops (which is what I used for this recipe). The tin foil keeps the scallops moist and tender. Plus, you don’t have to worry about the scallops falling through the grate.
For the pasta sauce, I used fresh ingredients…no canned stuff.
This meal is super fast and super easy. The scallops will take all of 10 minutes to cook and prep and sauce is very easy to put together. So let’s start with the sauce.
4 – 6 tomatoes, diced
1 small onion, diced
1 small bell pepper, diced
1 clove of garlic, minced
1 small cayenne pepper (hot pepper) ***OPTIONAL***
salt and pepper to taste
1 tbsp of extra virgin olive oil
In a large cooking pot, cook the angel hair pasta according to the package instructions.
In a medium pan, heat the EVOO. Chop the onion and bell pepper and saute until tender. Mince the garlic and stir in with the onion and bell pepper. Cook for another minute or 2. Dice up the tomatoes and put in the pan with the mixture. Chop up the cayenne pepper (optional) and add into the pan and cook for another minute. Then toss in the cooked angel hair pasta. Once combined, plate the pasta and top with the scallops.
Scallops without bacon.
1/2 lb of Patagonian Scallops
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tbls of Olive Oil
Dash of Cayenne Pepper to taste
Squeeze of half a lemon
4 – 5 fresh basil leaves, cut into ribbons
Combined all ingredients on tinfoil and then you will fold into a pouch and seal it tight. Cook for 6 – 8 minutes on a hot grill.
Scallops with bacon version:
Use the same ingredients as above but instead of using basil, crumble 1 – 2 pieces of cooked bacon on the scallops before you grill the scallops.
You will cook the scallops as you would the other batch (about 6 – 8 minutes on a hot grill).
I love doughnut/donut holes! They’re perfect for breakfast, a quick snack or dessert. Until my mom and I made these, it had been years since I’d eaten a doughnut hole. I didn’t intend on going that long without eating a doughnut hole, but I never go into doughnut shops so I never buy them and to be honest, I never thought about making them at home.
Over the weekend, my mom and I made the most delicious doughnut holes. This is Kelly’s recipe at Just a Taste. Her recipe is perfect the way it is. Honestly, these doughnut holes were some of the best I’ve ever eaten. Plus, they’re really quick and easy to make. They’re incredibly moist and cakey and so delicious!
I knew this recipe was going to be winner the minute I saw the dough. It was light and fluffy and it smelled like donuts!
These doughnut holes don’t need anything extra because Kelly’s recipe is perfect the way it is, but when my mom and I cook, we always change the recipe up a bit. While we were frying some of the doughnut holes, my mom made the comment that chocolate filled or cream-filled donuts would be yummy too, so I suggested we fill some of them with hot fudge sauce. My mom’s face lit up and her response was “yeah, let’s do that!” So we did! I have to say, they were outrageously delicious!
First, we fried the doughnut holes and then set them on a paper towel to cool for a couple of minutes. Then we tossed the doughnut holes in the glaze and set them aside to dry. Once the glaze was set, we filled about half of the doughnut holes with the hot fudge sauce.
We ended up running out of the glaze but instead of making more, we tossed the remaining doughnut holes in cinnamon sugar. These were delicious too! You just can’t go wrong with Kelly’s recipe!
I wish I’d taken the time to take better pictures…I guess I’ll have no choice but to make these again so I can take some decent pictures to share with you.
Check out Kelly’s blog for her delicious doughnut hole recipe!
I hope you all had a great weekend! My mom came to stay with us to help me with somethings that I had going on. It was great having her around. It’s always so hard on me when it’s time for her to go back home. We always have so much fun together. She’s the easiest person to talk to and she always has the best advice. She’s such a sweet and comforting person. She has always been my best friend, and I feel so blessed to have such a wonderful, loving and understanding mom. I love you, Mom!
Since we didn’t post any recipes for the end of the week last week, I had to post something today! Last weekend, I made a cucumber appetizer(s) based on a picture I saw on Instagram. I’m not sure what the Instagram recipe called for but the recipes I came up with were pretty tasty!
The picture on Instagram was sliced cucumbers with a dollop of cream cheese or Greek yogurt and each cucumber was topped with a piece of salmon. For my recipe, I picked 2 medium cucumbers out of Luke’s garden and bought a package of sliced, smoked salmon in the grocery store.
For one of the recipes, I stirred a couple of tablespoons of capers and a couple of tablespoons of dill in 3 ounces of cream cheese and topped each slice of cucumber with about a tablespoon of the mixture. Then I tore strips of smoked salmon and rolled each strip and place them on top of each of the cucumber slices.
For the second recipe, I stirred about 3 tablespoons of capers into 3 ounces of cream cheese and topped each slice of cucumber with about a tablespoon of the cream cheese mixture. Then tore strips of smoked salmon and rolled each strip and placed them on top of the cucumber slices.
Each recipe makes 8 cucumber appetizers (16 total).
3 oz. cream cheese, softened
2 tbsp fresh dill, chopped
2 tbsp capers
1/8 tsp pepper
1 small cucumber, peeled and sliced
2 oz. smoked salmon, torn into strips
In a small bowl, stir the cream cheese, dill, capers and pepper together. Peel the cucumber and slice into about 1/2 inch slices. Spoon about a tablespoon of the cream cheese mixture onto each cucumber slice. Take a piece of smoked salmon and roll it up. Then place the smoked salmon on top of the cream cheese mixture.
3 oz. cream cheese, softened
3 tbsp capers
1/8 tsp pepper
1 small cucumber, peeled and sliced
2 oz. smoked salmon, torn into strips
In a small bowl, stir the cream cheese, capers and pepper together. Peel the cucumber and slice into about 1/2 inch slices. Spoon about a tablespoon of the cream cheese mixture onto each cucumber slice. Take a piece of the smoked salmon and roll it up. Then place the smoked salmon on top of the cream cheese mixture. Keep refrigerated until ready to serve.