Just a little tip as we get into the warmer weather and you may start to convert your morning coffee to iced coffee…
We always take a little leftover coffee and freeze it in ice cube trays to make coffee ice cubes! That way, when the ice melts it’s coffee and not water melting into your drink. No one likes watered down iced coffee! Enjoy!
*In full disclosure this was totally my husband’s idea years ago
It’s a tough time of year – bathing suit shopping season. Shopping for “the one” is sometimes even worse than trying to find a needle in a haystack. And for me this year, trying to find a bathing suit for the first summer after having a baby…ugh.
Well, we were up in NH a couple weekends ago and popped into our favorite ski shop to see what sort of equipment was on sale and I came upon their bathing suit selection and poked around. I saw this really cute aqua and white striped tankini and decided to try it on. And miracle upon miracle it looked great, fit great so I bought it! Never in the history of bathing suit shopping season have I bought the very first (and only) suit I tried on…
It was really the ties that I loved the most (and the bottoms I bought have the same ties)…
I wish you luck in finding your “the one” this bathing suit shopping season!
In celebration of Cinco de Mayo this past weekend we made these Baked Chicken Taquitos that were just fantastic. Taquitos are a Mexican food dish consisting of a small rolled-up tortilla and some type of filling (usually beef or chicken) that is then deep fried. This recipe appealed to us because we could bake the filled tortillas instead of deep fry. We served with salsa and guacamole for dipping, warm black beans, and Coronas with lime. These can be enjoyed on Cinco de Mayo – or any day of the week!
Baked Chicken Taquitos
from WholeFoods Market recipes
1 Tbs olive oil, more for brushing tortillas
1 C chopped onion
2 cloves garlic, chopped
1 Tsp ground cumin
1 Tsp paprika
1/2 Tsp sea salt
1/4 C chopped cilantro
2 C shredded cooked chicken meat
2 C low-sodium, gluten-free chicken broth
12 (6-inch) corn tortillas (we prefer flour tortillas)
1 C crumbled queso fresco or shredded Monterey jack or cheddar (we used cheddar)
Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.
Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.
I thought starting today, every Friday I will share some fun things I’ve found throughout the week on the web…
I can’t believe she finds the time to do this every day…
I am so glad this blog is back!
Cinco de Mayo party how-to.
Try out this Ultimate Mint Julep Recipe.
Best idea of the week – pinata cookies!
Have a great Derby de Mayo weekend!
What are you making for Cinco de Mayo this Saturday? You have to have the norms – Corona and Margaritas…but for a snack I would recommend a little recipe I like to call “Nachos a la Yum.”
When my sister and I were young and needed a snack, we would get nacho chips, shredded cheddar cheese, and salsa, layer them on a plate and microwave for about a minute. And voila – Nachos a la Yum! We came up with that creative recipe name ourselves, can you believe it?
Well, for Cinco de Mayo on Saturday we’ll serve a little bit more mature version of the recipe and put some of our favorite chili on the layers of chips, cheese, and salsa and bake in a 350 degree oven for about 10 minutes. We will serve with sour cream and guacamole on the side.
Ole! What are your plans for Cinco de Mayo?
After a lovely weekend away in North Conway that included lots of eating out this past weekend, we needed a light dinner for Sunday to start the week off right. I found this recipe and thought it sounded good with the lemon apricot sauce…and it was! For the fish, we did our own version of the breading recipe because we like panko bread crumbs for a light and crunchy coating. We served this with steamed green beans and texmati rice.
Apricot Lemon Sole Recipe
1 Tbs water
1/2C corn flake crumbs
1/4 Tsp salt
1/4 Tsp paprika
1/8 Tsp pepper
4 small fillets of sole or flounder (we used cod)
2/3C Apricot Preserves
1 Tbs Lemon Juice
1 Tsp mustard (we used a grainy mustard)
1/2 Tsp grated lemon peel
1/8 Tsp salt
Coat baking sheet with nonstick cooking spray. In pie plate, combine egg and water. In plastic bag, combine crumbs, salt, paprika and pepper. Dip each fish fillet into egg mixture; drop into bag and shake to coat with crumbs. Arrange fish in single layer on baking sheet. Bake at 425 degrees F for 10 minutes or until fish flakes easily with a fork. (Do not turn fish.)
Meanwhile, in small saucepan, combine all sauce ingredients; heat until bubbly. Serve sauce with fish.