May 5- Cinco de Mayo Festivities

My husband and I have been married for exactly 18 months and it has been incredible! Each day I learn more and more about myself, my husband,  and what it means to truly love someone. It's even taught me more about what it means to follow Christ and be his bride. What a cool picture.

We're really lucky to have several married friends that we can hang out with as couples! My husband and I didn't double date much before we were married, but since our wedding we've seemed to connect with several other married couples that we can hang out with, laugh with, and encourage.

We had already made plans to host some of our friends over on Sunday for dinner, before we realized that it would be Cinco de Mayo. We're always looking for reasons to celebrate, so we decided to host a Mexican fiesta!

 

Cinco de Mayo Menu

Pinto Beans

Mexican Rice

Warm tortillas

Chips

Homemade guacamole

Homemade salsa

Roasted Mexican Vegetables

Carne Asada 

Apple Enchiladas ala mode 

Roasted Mexican Vegetables

1 yellow zucchini, sliced

1 medium onion, chopped into chunks

1-2 bell peppers

2 tomatoes, chopped into wedges

4 garlic cloves, minced

1 tsp garlic powder

1 tsp salt

1/2 package of taco seasoning

4 tsp cumin

4 tbsp olive oil

In a ziplock bag, mix all ingredients so that the vegetables are coated. Bake at 375 for 25-35 minutes or until vegetables are tender. 

Homemade Guacamole

2-3 avocados

1-2 tbsp sour cream

lemon juice, to taste

garlic salt, to taste

Mash avocados. Add sour cream and stir through. Season with lemon juice and garlic salt to taste. 

Homemade Salsa

6-8 medium or large tomatoes

1 bunch green onions

1 bunch cilantro

4-5 yellow chilies

2 small green chilies

1 small can tomato sauce

1 can (tomato can) water

salt to taste

Using a food processor, shred all ingredients. To ensure desired consistency, pulse separately and combine in a bowl. 

Carne Asada

Compliments of the husband of the century.

 Apple Enchiladas ala Mode

Compliments of the Hedrick Family.

April 22- Hummus

I'll admit it. I am a hummus snob.

When we were college students, my husband and I each had the opportunity to travel abroad and taste delicious, authentic, made-with-love hummus. Store bought hummus just hasn't been the same ever since. We were thrilled when I found this recipe.

Authentic, easy, delicious hummus, created with ingredients purchased at the local middle eastern market.

Hummus

1 16oz can chickpeas

1/4 cup liquid from can of chickpeas

3-5 tbsp lemon juice (vary for taste)

1 1/2 tbsp tahini

2 cloves garlic, crushed

1/2 tsp salt

2 tbsp olive oil

Drain chickpeas, saving some liquid. Combine all ingredients in a food processor and blend/pulse on low until smooth. Serve in a bowl, topped with a sprinkle of paprika, additional olive oil, and parsley. 

August 19- Salsa Explosivo

This recipe was given its name for a reason. No, it is not for the spicy firework of a kick that goes off in your mouth (although you can make the recipe as hot as you want, depending on how well you seed the peppers). In reality, this tasty little dip was named for the way the mom's original recipe blew up in my face (not literally, thankfully) when I tried to make it on my own. 

A few lessons learned in the process...

1. When making salsa, be sure to test your food processor before you chop your veggies. This will ensure that your food processor works. 

2. When you receive a kitchen appliance as a wedding gift, be sure to use it within 90 days of purchase so that you can return it if it does not work. 

3. The troubleshooting hotline for most kitchenware companies are closed on the weekends. 

4. Blenders are good for more than smoothies and breakfast shakes.

5. When disaster strikes, put on a smile and make do with a good backup plan. 

Despite the blowup, it tasted good in the end. 

A little thinner than I usually prefer, but the flavor was still right. 

Bueno. 

Salsa Explosivo

6-8 medium-large tomatoes

1 bunch green onions

1 bunch cilantro

4-5 yellow chilies

2 small green chilies

1 small onion

1 small can tomato sauce

1 cup water

salt to taste

Use a food processor (or your faithful blender) to shred ingredients. 

To ensure desired chunkiness, shred ingredients separately and combine into large bowl. 

June 1- Cherry Berry Summer Smoothie

Once June rolls around, I finally feel like I can celebrate the arrival of summer. Nothing says summer like a light, refreshing fruit smoothie.

My dad got me hooked on smoothies when I was about five or so. When my mom would work late, I used to beg him to make chocolate-banana frappes and perform a puppet show (Who could resist those little puppy dog eyes?). Ever since I was old enough to operate a blender, I started to experiment with different frappe combinations. Every blend seems to turn out different...It's always a surprise.

Tonight I was inspired by blazing heat and produce sales. What a delicious and refreshing way to welcome the month of June.

Cherry Berry Summer Smoothie

1/2 cup almond milk

1/2 cup orange juice

1/4 cup nonfat cottage cheese

4 strawberries

8 fresh cherries, pitted

5-6 ice cubes

1 tsp vanilla

Blend, pour, enjoy. 

May 28- Homemade Pizza

Happy Memorial Day! Today is a special day for several reasons. Reason number one, it is a great opportunity to give thanks for the men and women who have fought to defend our country. Reason number two, I spent a relaxing day off grocery shopping, hitting the gym, organizing the home, watching morning television, cooking...ahhhh. Reason numero tres, pizza success. 

Chris had been craving pizza and suggested that we have homemade pizza for dinner. Immediately I was inspired to go all out and make this thing from scratch. I feel that today marked a momentous occasion as I rose from Hopeless Rookie to Novice Chef. After looking through countless pizza dough recipes I decided to be brave and try my own. As long as I followed the measurements for the water, yeast, and flour, what could go wrong? Call it a minuscule achievement, but I am proud to have mastered my own little pizza crust.

Of course, the real test would come when my husband and I took the first bite.
"Any suggestions or constructive feedback?" I asked, after he took the first bite.
He swallowed, smiled, and said, "Nope. It's good!" and took another bite.
We will definitely be having this again. 

Kristin's Pizza w/Homemade Crust

One 1/4 oz package of yeast
1 cup hot water
2 1/2 cups flour
2 tsp olive oil
1 tsp salt
1 tsp dried oregano
1 tsp parsley flakes

1. Combine yeast and water. Stir until dissolved. Add remaining ingredients and mix well.
2. Let sit at least 5 minutes. I used this time to prep my toppings.
3. Ross out to desired size and shape.
4. Add tomato sauce. Sprinkle dried onion and crushed red pepper flakes as desired.
5. Top with cheese and favorite toppings.
6. Bake at 450 for 15 minutes or until golden brown.

Pizza Toppings as Shown

Spinach

Olives

Pineapple

Sun-dried Tomatoes

Pepperoni

Other Suggestions:

Bell Pepper

Chicken

Onion

Sausage

Bon appétit!

March 3 Snack- Baked Apple Chips

Today was officially inspired by Pinterest. These Baked Apple Chips from Delighted Momma looked so good, I just had to try them. A tasty Saturday snack. 

Baked Apple Chips

2 apples

cinnamon

Preheat oven to 275. Remove core and slice apples into thin slices. Lay on a baking sheet and sprinkle with cinnamon. Bake 2 hours (flip about half way through baking). 

Snack away!

February 5- Frozen Yogurt Banana Bites

Not exactly dinner, but definitely worth sharing!

This afternoon I wanted something sweet and decided to try something new...These little treats were absolutely delicious (and healthy)!

All you need is 1 banana and 1 individual container of yogurt (I personally like Yoplait Light Vanilla). Slice bananas, dip in yogurt, and lay on a flat surface. Drizzle remaining yogurt over slices.
Freeze approx. 1 hour.

YUM!