Layered Taco Dip

I love furniture!  My favorite thing is to go to antique stores and consignment stores to find old furniture that has character.  Preferably the cheap kind!  I see the value in old expensive furniture, but our budget just doesn't quite match up.  I had been looking for a corner cabinet to go in our dinning room.  My mother in law found this one which was perfect!  It just needed a little touching up to update it.

Before:  ugly wood and silver hardware.

Close up of silver hardware.

I painted the inside with the same color as our dinning room walls and spray painted the hardware with oil rubbed bronze (my new favorite can of spray paint)!

The finished product before it was staged.

Spay painted with ORB

Close up

This is a typical layered dip.  It fulfills my Mexican cravings quite well.  Just try it for yourself and make it your own!

Layered Taco Dip

Ingredients:

• 1 can of Frito's bean dip
• Guacamole
• 1 cup sour cream
• 1 cup mayonnaise
• 1 packet of taco seasoning
• Shredded cheese (I prefer white cheddar)
• Salsa
• Pickled Jalapenos
• Optional layers:  diced tomatoes, black olives, green onions
• Serve with tortilla chips

Layer dip in ~8X8 dish.  Layer bean dip, guac, mix together next three ingredients in a separate bowl (mayo, sour cream, and taco seasoning) and add on top of guac, shredded cheese, salsa, and pickled jalapenos.  Enjoy!

Roasted Garlic Hummus

Sadly, I took horrible pictures of this hummus dip.  So you will just have to use your imagination and know that it was awesome if you are a garlic lover, which I am!

I feel like I have been struggling with my food photography lately.  I think I am either in a hurry or super hungry.  I just assume one will turn out good, and lately they have not.

Enough complaining!

Our small group had an outing at the shooting range the other week.  Yes, I actually enjoy to shoot my husbands guns.  He has always loved this hobby. I have always been terrified by guns!  I hate that they are all over our house. I feel like they are an accident waiting to happen...until recently.  I finally went with him one afternoon to the range.  After getting acquainted with the gun and over my fear, I loved it!  My husband was so excited that we could finally go shooting together and have a really good time.

Trying my best to not look afraid.

Old pro right here

He looks good in action!

SMALL GROUP PICTURES

Beth shooting Alex's AR15

Jordan with his new gun.  I love that I caught the "fire" in this shot.

Mark and Mary showing off the cool gear we got to wear.  Safety first:)

My hot husband showing off again.

Lauren patiently taking instructions from Jon

And she is off!

Roasted Garlic Hummus

Source:  Annie's Eats

Ingredients:

• 2 heads of garlic, intact
• 2 tbsp. olive oil
• 2 cloves of garlic, peeled and sliced
• 3 tbsp. freshly squeezed lemon juice
• 1/4 cup water
• 6 tbsp. tahini
• 14 oz. can of chickpeas, drained and rinsed
• 1 clove of garlic minced
• 1/2 tsp. salt
• pinch of cayenne pepper
• 1 tbsp. fresh parsley, minced

Directions:

Preheat the oven to 350˚ F.  Remove the papery outer skins of the garlic heads, leaving them otherwise intact.  Chop off the top quarter of the head so that all of the cloves are exposed.  Wrap the garlic in foil and bake until very tender, about 1 hour.  Meanwhile, heat 2 tablespoons of the olive oil in a small skillet over medium-low heat.  Add the sliced garlic cloves and cook, stirring occasionally, until golden brown, about 15 minutes.  Use a slotted spoon to transfer the garlic to a paper towel-lined plate, reserving the cooking oil.  Set aside.  Once the roasted garlic is cool enough to handle, squeeze the cloves from their skins (you should have about ¼ cup).

In a small prep bowl, combine the lemon juice and water.  In another bowl, whisk together the reserved garlic cooking oil and the tahini.  In the bowl of a food processor, process the chickpeas, the roasted garlic puree, the remaining clove of garlic, salt and cayenne until the mixture is finely ground, about 20 seconds.  Scrape down the sides of the bowl.  With the machine running, add the lemon juice-water mixture through the feed tube in a steady stream.  Scrape down the bowl and process for an additional minute.  With the machine running, add the oil-tahini mixture through the feed tube in a steady stream.  Scrape down the bowl and continue to process until the hummus is smooth and creamy.  Transfer to a serving bowl, drizzle with olive oil, top with toasted garlic slices and minced fresh parsley, if desired.

Thai Chili Sauce

This is not my finest photography!  I promise it taste good!

I know I talk about my small group A LOT, but they are just such an awesome group of people!  We never get tired of hanging out with these smiling faces.  

In the beginning of August, Mark and Mary rented a lake house on Lake Burton for all of us to enjoy for a long weekend.  We had so much fun!  You can't beat being on the water for a whole weekend.  We cooked at home, ate some great meals at resturants on the lake (taking the boat to dinner might be the coolest part), playing games (this got a little interesting:)), riding in the boat, skiing and wake boarding, and just floating in the lake with good friends.  Can we go back, please?!

The view from the upper deck

My handsome hubby about to wake board 

He's up

Showing off his skills

Skills that I do not have!

All the girls in the boat ready for dinner

I could go to dinner like this each night

Hostess with the mostest, Mark and Mary

Jordan and Tara

My favorite person in the world, my husband!

Jon and Lauren

Speaking of Mrs. Lauren...definitely check out her blog.  She is doing an awesome blog link up with photos each week.  

I couldn't resist this one of my sweet dog, Jackson.

I hosted a little get together last month.  The menu consisted of a Mexican dip (it wasn't exactly healthy so I haven't posted it yet:)), roasted garlic hummus (recipe coming soon), sweet thai chili sauce over baked chicken, and a few other things that I have already forgotten.  This sauce was easy to make and gave a great kick to the baked chicken.

Enjoy!

Sweet Thai Chili Sauce

Source:  She Simmers

Ingredients

• 3 large garlic cloves, peeled
• 2 red jalapeno or serrano peppers (I deseeded mine and they still had a lot of heat, but the more seeds you leave the hotter it gets)
• 1/2 cup sugar
• 3/4 cup water
• 1/4 cup white vinegar
• 1/2 tbsp. salt
• 1 tbsp. cornstarch or potato starch
• 2 tbsp. water

Directions:

Puree all the ingredients, except the last two, in a blender.  

Transfer the mixture to a saucepan and bring to a boil over medium-high heat.  Lower to medium and simmer until sauce thickens, ~3 minutes.

Combine last two ingredients.  Whisk in the cornstarch mixture until well blended and simmer for 1 minute.

Remove from heat and place into glass container.  Store in refrigerator until ready to use.  

Spinach Parmesan Dip

Bad picture, but it sure was yummy!

Where did this week go?  We were so busy over Memorial day weekend, that we have spent all week recovering!  Here is a highlight of all the fun we had.

Friday night I picked some veggies to cook up for the weekend.  I forgot how great home grown veggies taste.  I am going to have to get creative with cooking zucchini and squash because I have more than I know what to do with right now!

Here is a little peak of what came off the vine.  

Saturday, I spent the day running errands.  Then we headed over to Brody's 2nd birthday party.  I can't believe he is 2!  Check our Lauren's blog for all the party details and pictures (I was bad about taking pics because there were so many "photographers" already capturing the big day).

It was great to spend time with Ms. Molly Kate (MK) and Nicole (her mom).  Nicole and I went to PT school together.  I don't get to see them nearly as much as I would like!  MK is still trying to figure out who I am and why I have this crazy camera in front of my face.  

Saturday night we celebrated Susan's birthday.  Again, no pics:(  Dinner consisted of grilled pork tenderloin with a simple dry rub of salt, pepper, and garlic powder, salad, and grilled veggies.


Sunday, I headed to the pool with my work friends while Alex helped a good friend build a fence.  It was nice to just relax in the sun.

This is Jake's, my boss, daughter Abby.  She might be the cutest thing ever!

I finally finished a book that I have been reading since our Mexico trip.  I highly recommend it for all women.  It is Beth Moore's So Long Insecurity.  I don't consider myself an insecure person, but after reading the cover it caught my attention.  I am so glad I read this book.  It really opened my eyes to areas I am insecure and ways to deviate away from those feelings.  I think most women have times, even if only for a day or two, that they feel insecurity in some way.

In an attempt to be frugal, I scanned the book shelf for something I haven't read yet.  I found this Donald Miller book that Alex read a few years ago.  I enjoyed his other book, Blue Like Jazz, so I thought I would give this a try.  I will post a review when I am finished.  

Monday, Memorial Day, finally rolled around and we were off to the lake.  Alex and I had a great time with his parents and close family friends.  

Just hanging out!

Check out this awesome boat that Matt made.  Yes, he made it!  I am super impressed.

Dakin got to ride too.

The ladies went out on an evening "cocktail cruise" on the pontoon boat.  

I made the dip for the "cocktail cruise", but we finished it long before when we got hungry for an afternoon snack.  I love garlic so I added two cloves vs. one when I made this.  Looking back, one would have been plenty.  It was a little too strong with two, even for my taste.

Spinach Parmesan Dip

Source: Real Simple

Ingredients

•          1 10-ounce package frozen chopped spinach, thawed
•          1 cup sour cream
•          1/4 cup grated Parmesan
•          1 garlic clove, minced
•          kosher salt and black pepper
•          dippers (such as carrot sticks, tortilla chips, pita chips)

Directions

1.     Squeeze any excess liquid out of the spinach.

2.     In a medium bowl, combine the spinach, sour cream, Parmesan, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the dippers.

Spicy Queso

Saturday was a super fun day.  It gave me a little taste of summer, but I am not ready to wish away spring just yet.  We went to Mark and Mary's house and laid out by their pool during the day.  Mary and I made yummy snacks to enjoy while soaking up some sun.  I brought along this queso and of course Alex's favorite salsa.  The queso is super flavorful.  I just put it all in my mini crock pot and plugged it in at the pool to keep it warm.  It reheated great for an appetizer for Mother's Day on Sunday.

After our time at the pool we headed over to the Verizon Wireless Amphitheater for the Zac Brown Band concert. I was a little disappointed in the show.  They jammed out a lot vs. playing the songs I love.  I get bored with those kind of concerts.  Alex says I don't truly appreciate the music:)  If you went Friday night, I heard the show was much better.

Mark and Alex hanging out before the concert.

Mary and I are ready to go!

We've got our seats and are enjoying people watching

These two clowns couldn't take a normal picture if they tried.

The whole gang!

Spicy Queso
Source:  Southern Living May 2011

Ingredients

• 1 small onion, diced
• 1 tbsp, oil
• 1 garlic clove, minced
• 1 16 oz. package of Velveeta pepper jack cheese, cubed
• 1 10 oz can diced tomatoes and green chilies
• 2 tbsp. chopped fresh cilantro

Serve with tortilla chips

Directions:

Cook onion in hot oil in a large nonstick skillet over medium high heat 8 minutes or until tender.  Add garlic, and cook 1 minutes. Remove from heat.

Combine cheese, tomatoes, and onion mixture in a large microwave safe glass bowl. Microwave on high for 5 minutes, stirring every 2.  Stir in cilantro.  (You can also heat it up in a crock pot bowl and serve in crock pot to keep warm).

Spring Salsa

What a fun Easter weekend!  We started it off on Friday night with our anniversary dinner at Hal's.  Alex and I agree, it was the best steak we have ever had.  I had the filet with crab meat and a side of hollandaise sauce.  Alex had something with a bone in it:)  Mine was definitely better.

Doesn't he look so cute!  I love getting dressed up for a fun dinner.  Alex is more of a shorts and flip flops kind of guy.

Do you think he has changed in the past 5 years?

Saturday, I took care of stuff around the house while Alex worked.  We went to dinner that night with our friend's, Lauren and Jon.  This was a "make-up" dinner from a few weeks before, when Jon didn't feel so good.  We ate at INC on the Roswell square.  Dinner was awesome!  Lauren and I split the Tacos Al Pastor. They are pork tacos with pineapple, YUM!  I tried these for the first time when we were in Mexico.

Most of the restaurants on the square have outside seating.  Perfect for this time of year.

Lauren and Jon

Sunday morning we went to the 9 o'clock service at North Point Community Church.  Andy gave an amazing sermon.  Each year I think it can't get any better than this, and then it does.  We came home and got to work on the yard (by we I mean Alex) and went grocery shopping (that would be just me).  While I worked on this salsa and dessert (coming soon), Alex gave my car a much needed wash.  

"Best husband ever" award!

Jackson, resting his head on the window seal while Alex worked in the yard.  He is such a daddy's boy.

Yesterday evening, we went to Alex's parent's house for Easter dinner.  Susan prepared yummy BBQ, green beans, apples, and potatoes.  After dinner we sat around watching Tini and their dog, Makaya, play.  

 Makaya

Tini stole Makaya's bed

Now Tini is posing on the fire place for some BBQ.

This salsa was easy to make and had a great flavor.  Super fresh for this spring weather.  Enjoy!

Spring Salsa

Adapted from Southern Living

Ingredients:

• 1 1/2 cups of grape tomatoes, seeded and chopped
• 1 cup of shoepeg corn (canned or frozen, thawed)
• 1/4 cup chopped red onion
• 2 tbsp. chopped fresh cilantro
• 1 garlic clove, minced
• 1 jalapeño pepper, seeded and minced
• 2 tbsp. fresh lime juice
• 1 tsp. garlic salt
• Additional salt and pepper to taste
• Serve with tortilla chips or on a grilled chicken wrap

Directions:

Mix all the ingredients together.  Chill and serve.