Saturday, June 7, 2014
Tri-Bowl
Loving this triple bowl set - especially the colors inside each bowl! A great gift for yourself or as a hostess gift for your summer parties! Found this at Target...online only.
Friday, June 6, 2014
Snacks for All
Helping our kids move this weekend, we need some snacks for energy! These include brownies, pretzels rods dipped in peanut butter and rolled in peanuts, crunchy apples, and homemade granola bars from Giada DeLaurentiis!
Thursday, June 5, 2014
Cherry Almond Scones
Most things I post are recipes made from scratch, but these scones were from a box, and my husband made them this morning! They are super delicious! We got the mix from Sur La Table.
Wednesday, June 4, 2014
A Bag for Carrying
A great find today at Ross! This bag was under $8 and is a cute print for beach trips or just for carrying items anywhere!
Tuesday, June 3, 2014
Flashy Flautas
Tasty flautas were easy to make!
Heat 1 inch of oil in a frying pan, while you prepare the tortillas.
Mix 2 cups of shredded cooked chicken with 1 cup Monterrey Jack Cheese (shredded) and 1/2 cup green chili salsa in a bowl, with 1/2 tsp salt. Heat corn tortillas wrapped in a towel, in the microwave for 1 minutes. Roll the mixture into the tortillas and place seam side down in the hot oil. (Hold there until the rolled tortilla stays - otherwise it may unroll and all your mixture spill out!) Turn once, then drain on paper towels. Even if some of the chicken mixture does fall out into the oil, it's great crumbled atop the flautas.
Mix 1/3 cup sour cream with 2 T lime juice and season with salt. Use this for dipping!
Heat 1 inch of oil in a frying pan, while you prepare the tortillas.
Mix 2 cups of shredded cooked chicken with 1 cup Monterrey Jack Cheese (shredded) and 1/2 cup green chili salsa in a bowl, with 1/2 tsp salt. Heat corn tortillas wrapped in a towel, in the microwave for 1 minutes. Roll the mixture into the tortillas and place seam side down in the hot oil. (Hold there until the rolled tortilla stays - otherwise it may unroll and all your mixture spill out!) Turn once, then drain on paper towels. Even if some of the chicken mixture does fall out into the oil, it's great crumbled atop the flautas.
Mix 1/3 cup sour cream with 2 T lime juice and season with salt. Use this for dipping!
Monday, June 2, 2014
Hibiscus Peach Tea
Hibiscus peach tea - it's a great summer drink - and adds a little "something" for your guests when they arrive after a long, hot day!
Whisk 1 cup sugar, 1/4 cup lemon juice and 1 cup warm water in a bowl til sugar dissolves. Add 8 hibiscus tea bags, cover the bowl and steep 5 minutes. Remove tea bags. Fill a pitcher with ice and sliced peaches (1 1/2 cups). Pour in tea and 7 cups cold water. Stir and serve!
Add little paper umbrellas - easy to find in the party goods section of the grocery store!
Whisk 1 cup sugar, 1/4 cup lemon juice and 1 cup warm water in a bowl til sugar dissolves. Add 8 hibiscus tea bags, cover the bowl and steep 5 minutes. Remove tea bags. Fill a pitcher with ice and sliced peaches (1 1/2 cups). Pour in tea and 7 cups cold water. Stir and serve!
Add little paper umbrellas - easy to find in the party goods section of the grocery store!
Sunday, June 1, 2014
Edamame/Avocado Dip
This called eda-mommy dip - not sure why - but it's from Real Simple Magazine - it was a great appetizer!
Cook 2/3 cup edamame and puree with 1/2 ripe avocado, 8 basil leaves, 1 T olive oil, 1/2 tsp lemon zest, 1 T lemon juice, and 1/4 cup water in food processor til smooth, about a minute. Season with salt, and serve with crostini or veggies. (keeps in fridge for a couple days). I found it tasted better after it was refrigerated - not warm.
Cook 2/3 cup edamame and puree with 1/2 ripe avocado, 8 basil leaves, 1 T olive oil, 1/2 tsp lemon zest, 1 T lemon juice, and 1/4 cup water in food processor til smooth, about a minute. Season with salt, and serve with crostini or veggies. (keeps in fridge for a couple days). I found it tasted better after it was refrigerated - not warm.
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