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!

Creamy Chicken Taquitos

Topped with all the good stuff!

Alex and I are blessed to have the best married small group ever!  We meet on Tuesday nights and enjoy growing stronger in our faith with these amazing people!  They are such a great support group, especially with all we have been through.  I love that we have found a group where the guys and girls equally enjoy each others company.  You know what I mean?  It seems like up to this point it was always a group of "Alex's friends" or "my friends", but these are definitely "our friends"!

Small group girls:  Mary, Tara, Lauren, Beth, and Me in the Roswell Square after dinner at Ceviche (highly recommend)

We had the group over for a cook out a few weeks ago.  The weather was AWESOME!  It was like a small sneak peak into fall, my favorite time of year.

Brody was just chillin' in the grass...

Grace wanted to see what was so fun...

Such a sweetie pie!

Scott and Alex vs. Jordan and Jon

The Musselman family...love them!

I know I have posted a few different taquito recipes, but I do believe this is by far my favorite!  Enjoy!

Creamy Chicken Taquitos

Source:  Adapted from Annie's Eats

Ingredients:

3 oz. cream cheese, softened

¼ cup salsa

1 tbsp. freshly squeezed lime juice

1 tsp. chili powder

½ tsp. cumin

½ tsp. onion powder

2 cloves garlic, minced

3 tbsp. chopped cilantro

1-2 green onions, chopped

2 cups shredded cooked chicken

1 cup shredded white cheddar cheese

10-12 corn tortillas

Cooking spray

Kosher salt

Directions:

Preheat the oven to 425˚ F.  Line a baking sheet with parchment paper.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese.  Mix thoroughly until well combined.  

Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-30 seconds.

Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet.  Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.  

Bake 15-20 minutes, until crisp and golden brown.   Serve with sour cream, shredded cheese, and salsa, if desired.

Fresh Salsa

Alex is my lovely hand model here

Goats


Alex and I had a impromptu date night a few weeks ago.  We went to dinner at Party Chic, one of my favorites. I love their chicken salad!


One of our favorite hobbies is driving around looking at homes that we will never be able to afford.  Alex had recently trained a client in a part of Roswell that I have never been to.  On our way we found these cute little guys.  Who says Roswell doesn't have "country" like aspects.

"Feed me!"

Alex letting them nibble his hand.

"Really, you just wasted my time because you have no food."

We had so much fun petting them through the fence.  They quickly decided we were no fun since we did not have any food for them.


Alex and I have always wanted goats.  We think they are so entertaining when they ram each other.  One day we will need a farm for our dogs, goats, and the chickens Alex wants for their eggs.


Do you guys have any random things you do with your husbands, like our house hunting?  What animal would you like to have that isn't a practical house pet?


I made this salsa for our small group along with the caramel popcorn.  It was fresh and made a ton!  I still think the other salsa is my personal favorite, but this one is a little milder.  


Fresh Salsa
Source:  I can't remember where I found this one:)


Ingredients

• 2 fresh jalapeno peppers, seeded and very coarsely chopped
• 4 cloves garlic, halved
• 2 large vine-ripened tomatoes
• 1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
• 2 tbsp. red wine vinegar
• 1 tbsp. cumin
• 1/2 sweet yellow onion, coarsely chopped
• 1/4 tsp. salt
• 1/2 tsp. ground cayenne pepper
• 1/4 cup fresh cilantro
• juice of one lime

Directions:

In the food processor, combine the jalapenos and garlic.  Process until finely chopped.  Scrape down the sides of the bowl.  Add all other ingredients to the food processor.  Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it).  Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Migas

This is my Father's Day blog. (Finally.)

I am so grateful to have an amazing father and father-in-law.

My dad has always been the person to give me words of encouragement when I am down.  He is my biggest fan in any new task I choose to accomplish.  He has a golden heart.  He always looks for the best in everyone and will lend a helping hand whenever physically possible.

We have had a few health scares with him over the past few years which makes this day even more special for me.  I never take for granted the time I have with him.

Dad, Cari (step-mom), Me, and Alex

Being introduced at the reception

Singing to me at the Father-Daughter dance

Dakin, my father-in-law, has been in my life for 10 years now (Alex and I started dating 10 years ago yesterday!!!)  He has been an amazing role model of patience, kindness, and support.  He has shown us unconditional love even when we are making crazy decisions.  I feel so blessed to have him as part of my family now!

Dakin, Me, Alex, and Susan

Susan and Dakin being introduced at the reception

So, this one is for you, dad and Dakin, HAPPY FATHER'S DAY!  Hope you had the best one yet!

I am sure you were dying to know what I made for Father's day:)  We settled on doing brunch which consisted for Migas, fresh fruit, and zucchini muffins.  It was a crowd pleaser!

Migas are a tex-mex dish that takes your traditional scrambled eggs to the next level.  You add some corn tortillas, cilantro, and other yummy ingredients.

Migas
Source:  The Pioneer Woman Cooks

Ingredients:

• 1 medium onion
• 1 red bell pepper (I omitted because I don't like peppers)
• 1 green bell pepper (above)
• 4 tomatoes
• 1 or 2 jalapenos (I did two since I didn't use bell peppers)
• 10 to 12 large eggs (we used 12)
• 1/4 cup half and half
• salt and pepper to taste
• 4 corn tortillas
• canola oil for frying tortillas
• 1 tbsp. olive oil
• 1 tbsp. butter
• 2 cups grated Mexican cotija, Monterrey jack, or pepper jack cheese (we used pepper jack)
• 1/4 to 1/2 cup chopped cilantro
• 1/4 cup sour cream

Directions:

Roughly chop the onion, bell peppers, and tomatoes.  Finely dice the fresh jalapeno, removing the white membranes and seeds (this is where the heat is).

In a bowl lightly beat (with a mixer) the eggs and half and half. Season with salt and pepper.

In a small skillet, fry the corn tortillas in canola oil until they are barely crisp.  Remove from pan onto a paper towel to drain oil.  Cut tortillas into strips then large squares.  Set aside.

In a skillet over medium high heat, cook the onion and bell peppers in the olive oil and butter until they begin browning (you don't want then soggy and soft).

Next, add the tomatoes and cook for 1 minute.

Add tortilla squares and jalapenos.  Stir and reduce the heat to low.

Next pour in the egg mixture.  With a spatula,  very gently fold the mixture together, allowing the eggs to cook slowly.  Do not stir the mixture; just turn it lightly.  

When the eggs are cooked, throw in the cheese and chopped cilantro.

Add more cheese, salt, and pepper to taste.  Top with sour cream and serve with fresh fruit.

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).

Chicken Taquitos

I am back!  Back to the blogging world and back from MEXICO!  Sorry for my absence.  We had so much going on before our trip.  Blogging would have just stressed me out.

In the taxi on the way to the resort after our airport issues.

We flew in on separate flights because Alex used Delta Sky Miles points and Air Tran was cheaper for me to buy a ticket on.  Everyone told us we could just meet at baggage claim.  Well, little did we know that Delta and Air Tran fly into two separate terminals.  So Alex was waiting patiently at his terminal for my flight to arrive and I am frantic at my terminal when I find out that Delta doesn't come there!  God definitely was in control of the situation because he got me to Alex's terminal just before he left to head over to mine.  What a mess that would have been if he left before I got to his. We did not find it very funny at the time, but we can laugh now.  Lesson learned, we will never fly separately again!  

We made it to the resort, now it is time for lunch.

We went to Playa del Carmen and had the most amazing and relaxing vacation.  The weather was perfect and the resort was beautiful.  It was built into a jungle like setting.  Everything was open and exposed to all the fun sites and animals.

Can you see the flamingos in the distance?

Alex and I were there by our selves for a few days then our friends Mark and Mary joined us.  It was great vacationing with people you love to hang out with.

This little guy hung out with us while we were waiting for the restaurant to open.

We also celebrated my 28th birthday while down there.

I don't want to overwhelm this blog with tons of pictures, so I will give you a few with each entry!

I felt it was appropriate though to start back with a Mexican recipe in honor of our trip:)  This meal is super quick to make.  You can bake the chicken ahead of time so it is just ready to go.

Chicken Taquitos

Ingredients:

• 3/4  cup salsa
• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1 tsp. taco seasoning mix
• 2 chicken breasts
• 12 corn tortillas
• Toppings: salsa, sour cream, guacamole, shredded cheese

Turn on oven to 350 degrees.  Bake two chicken breasts until meat thermometer reads 165 degrees.  

Heat oven to 375 degrees.  Shred chicken breasts using a fork.  Mix shredded chicken with salsa, sour cream, cheddar cheese, and taco seasoning.  Set aside.

Place a damp paper towel on plate.  Place corn tortillas on top and cover with another damp paper towel.  Heat for ~1 minutes in microwave.  Remove and keep covered.  

Spray baking sheet with non-stick spray.  

Remove one tortilla and place ~2 tbsp. of shredded chicken mixture in the middle.  Gently roll up and place seam side down on baking sheet.  Continue with the rest of the chicken mixture.  

Bake for ~15 minutes or until golden.  Serve with desired toppings.  

Bean Tostadas

Candle lit dinner because the power was out!

Atlanta and the surrounding cities were hit hard on Monday with some crazy storms.  Alex and I were out doing some shopping for our trip to Mexico in less than TWO weeks!  We had one last stop when the sky turned gray and the bottom fell out.  We heard the weather sirens and decided we should head home because Tini freaks out with storms.  

Easier said then done.  We get to Crabapple, which is the street we live off, and traffic was backed up all the way down Hwy. 92 to turn onto it.  We decide to keep heading down 92 to King Rd.  In a moments time we were in the middle of a hail storm.  It was crazy and very scary.  We made it home in one piece. It wasn't even raining once we got home.

I was hungry so I got dinner ready while Alex took care of the dogs.  The bean tostadas were super easy and healthy.  Right when we were about to serve ourselves the power went out.  Thank goodness for gas stoves:)  Alex went and grabbed a flash light and his head lamp to light the way.  

In the dark with his head lamp.

Dinner was awesome.  We will definitely be making this again.  Alex threw some left over steak into a pan with some chipotle pepper sauce and sauteed it to add to his tostada.  You can use this mix in a burrito or a taco.  

Bean Tostadas

Ingredients:

• 2 tbsp. olive oil
• 2 cloves of garlic minced
• 1 tsp chili powder
• 1 tsp minced chipotle in adobo sauce (found on the ethnic aisle)
• 1 tsp. ground cumin
• 1/4 tsp. kosher salt
• Dash cayenne pepper
• 1/3 cup vegetable broth
• 1-15 oz. can black beans, drained and rinsed
• 1-15 oz. can pinto beans, drained and rinsed
• 6 tbsp. fresh salsa
• Corn tortillas
• Optional Toppings:  Shredded cheddar cheese, diced tomatoes, sliced avocado, salsa, sour cream, green onions, lettuce
• (You could also add cooked chicken or steak if you want meat)

Directions:

Heat the olive oil in a skillet over medium-high heat.  Add the garlic, chili powder, chipotle, cumin, salt, and cayenne pepper; stir, cooking 30 seconds.  Add the beans and the vegetable broth to the pan.  Bring the mixture to a boil.  Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. 

While the beans are cooking place another small skillet over medium heat.  Brush olive oil on desired number of corn tortillas.  Place in skillet and cook on each side until cooked through.  Approximately 2-3 minutes.  

 Remove the bean skillet from the heat, stir in the salsa and mash the mixture with a potato masher.

Lay tortilla flat and add bean mixture.  Top with desired toppings and enjoy!

Mexican Mac 'n Cheese

How could I resist this recipe!  A Mexican twist on any recipe should be excellent.

This was super easy to make and had a great flavor.  It makes a ton so get ready for leftovers too.  I think I might actually have to freeze some since we have so much.

I served it with a simple salad.

My allergies have really kicked in this week with the warm weather.  That means I haven't been exercising like I should because I just feel drained.  Hopefully my body will adjust and I can get back out there this weekend.  Any tips of what you do when your feeling a little sluggish and do not want to exercise?

Hope you enjoy the recipe.

Taco Mac
Source:  Adapted from annies-eats.net

Ingredients:

• 1 lb. lean ground beef
• 8 oz. dry pasta (gluten free)
• 1 onion, chopped
• 1 garlic clove, minced
• 1-14 oz. can of diced tomatoes
• 4 tbsp. taco seasoning
• 3 oz. cream cheese
• 1/2 cup sour cream
• Salt and Pepper to taste
• Shredded cheddar cheese for topping

Directions:

Bring a pot of water to a boil for pasta.  Cook pasta according to package directions.  Scoop out a 1/2 cup of pasta water before draining.  Set aside.

While pasta is cooking, in a large skillet cook ground beef over medium high heat.  When beef is almost cooked through add chopped onions.  Cook until translucent and beef is done.  Next, add minced garlic.  Cook ~30 sec. or until fragrant.  Mix in tomatoes and taco seasoning.  Cook for 5 minutes over medium heat.    Stir in cooked pasta, cream cheese, sour cream, and reserved pasta water.  Stir until cream cheese is melted and sauce is well mixed.  Add salt and pepper to taste.  Simmer over medium-low heat 3-5 minutes to reduce sauce.  Top with shredded cheddar cheese and cilantro (I forgot this part:).  

Sour Cream Enchiladas

I love candles with dinner, even if we are in our PJ's!

You should have expected a Mexican dish to be coming soon.  It has been way too long.  Don't worry, we have had Mexican out the past two nights:)  I can't get enough of it.

We tried a new Mexican place called Pico Autentico that just opened in Roswell.  It was previously called Relish.  The owners closed Relish and decided to take on a Mexican flare.  I was nervous about trying it because the two reviews on Yelp were not good.  I was expecting the worst.  Alex and I thought it was great.  Good guacamole, cheese dip, and carne asada tacos.  Yum!

Apparently I have not had enough because my mouth was watering on the way home to make these super easy enchiladas.  I altered the recipe by adding the remaining enchilada sauce before cooking.  After I put it in the oven I realized I had a can of black beans that would have been good to add into the sour cream mixture. I did top these yummy enchiladas with green onions and avocado.  The avocado is a must!

Alex enjoyed coming home late from work to this easy meal.  I hope you enjoy!

Sour Cream Enchiladas
Source:  Adapted from Pioneer Woman's Blog

Ingredients:

• 12 whole corn tortillas
• canola oil, for frying
• 1 can (20 oz) enchilada sauce
• 2 cups sour cream
• 3 cups sharp cheddar cheese, grated
• 1 cup sliced green onions
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• Optional: can of black beans (drained and rinsed), avocado, salsa, additional green onions for topping

Directions:

Preheat oven to 375 degrees.

Mix together sour cream, green onions, 1 1/2 cups grated cheddar, cumin, and cayenne pepper (plus black beans if you like them).

Heat canola oil in a skillet over medium heat.  Heat enchilada sauce in a separate skillet or saucepan.  Using tongs, fry tortillas one at a time, for only about 5-10 seconds per side (don't allow to crisp).  Remove from the oil, then dunk tortilla in enchilada sauce.  Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle.  Roll tortilla, then place face down in a 9x13 inch baking pan.  Repeat with remaining tortillas and sour cream mixture.
(if any of the mixture is left over use it as a dip for tortilla chips)
Pour remaining enchilada sauce over enchiladas and cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately.  Place a dollop of sour cream, avocado, salsa, and green onions on top of each serving as you desire.

Shrimp de Gallo

What a weekend!  Alex and I were gone from Friday night through Sunday morning at a weekend event called myLIFE.  We both lead a small group, mine 9th grade girls and his 9th grade boys.  With InsideOut there are three main events outside of our typical Sunday routine.  The first is The Walk held at the beach for 5 days during the summer.  Next, is Vertical Reality weekend held up in Jasper at Sharptop Cove in the fall.  Last, myLIFE held locally for a weekend.  All four campuses came together.  This meant 1,300 high school students in one place!  AHHH!

I am blessed to have about 22 girls that I lead.  Only 12 were able to make it for this amazing weekend.  They are great girls who really have a desire to grow in their relationship with Christ.  The theme of the weekend was to help them spend time deciding who they want to be and to realize who do they currently model their life after. Is it the pretty girl in math who seems to have it all, the sporty girl who plays volleyball and looks like a pro, is it the girl who can sing and might be the next American Idol?  By the end of the weekend they realized they have the most perfect model ever right at their finger tips, Jesus.  They discovered ways to learn more about Him and how to change their lives to live like He did.

This was the perfect weekend for these girls.  I am sure you remember what it was like to be in 9th grade and feel so lost and confused.  To find who you are at this age is a blessing.  I know some adults who are still struggling with this concept.

I was running late on Friday because I had to finish up at work.  My girls were told to hang out in the room we do small group time in at the church.  When I got there I found them being about as mischievous as 9th grade girls get...playing in an abandoned Target grocery cart.  We still have no idea why it was in our room or where it came from!  (Well, it obviously came from Target, but how did it get to North Point!).

What else would 9th grade girls do while waiting for the first session but play with each other's hair?  Get in line and let's start braiding!

The entire group!  What a beautiful group of girls!

Alex and I were more than a little exhausted when we got home Sunday morning, so when Susan (my mother-in-law) invited us over to watch the Super Bowl and eat chili we jumped at the offer.  I ran out to the grocery store after we got home to grab the ingredients for an appetizer to bring.  I knew once I hit the couch I wouldn't be able to move until it was time for dinner.

This dip was easy to throw together and healthy too.  I figured there would be enough of your typical super bowl food.  I was disappointed that Trader Joe's didn't have any ripe avocados.  I think it would have been a great addition.  The taste was good without.  

Shrimpo de Gallo

Source:  Pioneer Woman's Blog

Ingredients:

• 1 pound of cooked shrimp (tails removed), chopped
• 1/2 whole red onion, diced finely
• 1/2 cup green or black olives, chopped (I used green because I don't really care for black)
• 2 whole tomatoes, diced
• 2 whole fresh jalapeño peppers, minced
• 2 whole avocados, chopped
• 2 whole limes, juiced
• kosher salt to taste
• 2 cups cilantro, chopped (I don't think I used quite this much, just eyeball it)

Directions:

Combine shrimp, red onion, olives, tomatoes, and jalapeños in a large bowl.  Add lime juice and salt to taste. Add cilantro.  Stir gently with a spoon, taste to determine if you need more lime or salt.  (I also added about 1/2 tsp. of garlic powder to taste).  Chill before serving.  Add avocado right before you serve so it does not turn brown.    Serve with tortilla chips.