The title says everything you need to know. Say it slowly with me. Mango. Guacamole. Feel the words as they bounce from your lips. Mango. Sweet, light, tropical. Guacamole. Rich, creamy, delicious. Now put them together. You know it’s going to be unbelievable.
Do you remember counting down the days til your birthday? Yeah, it’s been a while since I’ve done that too. But every year I try to put myself back in that childhood mode when the countdown started the day after your last birthday. Turned 4 last week? You are TOTALLY almost 5. In my opinion, a kid’s birthday should be the most amazing day of their entire year. I get a little crazy at birthday time. My son’s big day just happens to be smack in between Thanksgiving and Christmas. A most inconvenient time to add a big birthday bash to our calendars. However, I recognize that this is not his fault, and so every year I attempt to make his day truly special in the midst of all the holiday bustle.
I think of butter mints alongside turkey and stuffing, not hearts and flowers. Thanksgiving always meant butter mints when I was a kid. My Nanny (English grandmother, not baby-sitter) would have a bowl of them sitting on top of her giant TV, temptingly out of reach. It was the best turkey day ever when I was tall enough to reach up and help myself to sweet buttery goodness that dissolved on my tongue. I’m not sure what made it pop into my head to make my own mints, but when I realized how EASY it is, I couldn’t wait until next fall. I decided to make some for Valentine’s Day (season). Which, as you may or may not know, runs from the second week of January until mid-February. It’s true. Just ask Hallmark.
In general, my kids are very good at eating their vegetables. But I’m always looking for ways to make them more appealing. Although they’ll both eat asparagus with just a little olive oil, salt n’ pepper – they certainly don’t gobble it down like they did these crunchy flavorful asparagus fries. Yum yum! These would be great with any poultry or pork tenderloin or even as an appetizer for your next party. Bet you’ll even get those picky eaters to like asparagus with these beauties!
These pinwheels are easy, delicious and totally adaptable to your tastes. I’ve made them with various cheeses, veggies and even put ham or turkey in them occasionally. You can also use spinach, tomato or herb tortillas for a festive platter. Make them the night before and let the flavors blend overnight in the fridge. Slice and enjoy! Perfect! Continue reading
Holy cow. I feel like I was just run over by a truck.
I stayed out until 2am hanging with my sisters last night. We had a dance party in the living room, played twister, had a puzzle face off (two teams of two working on identical puzzles to see who could finish first), ate a delicious dinner and a decadent dessert and just in general had a superb time together. I knew today’s workout was going to be rough because of last night. But geez. I had no idea it would be this bad. Let me show you what I mean. I decided a photo would speak better than any description of how much Jillian kicked my butt today. Continue reading
A special shout out to my Aunt Nola – who brings this amazing salsa to family functions. I got the recipe from her and made it today for our small group’s football party. So awesome. Serve with “scoops” style chips — you’ll want big bowl chips to scoop up all the goodness in this stuff! Nola’s original recipe calls for a can of black eyed peas with jalapeños, but since I couldn’t find those at the grocery store, I did regular black eyed peas and added in some fire roasted chiles.
1/4 cup Red Wine Vinegar
1 ½ teaspoon Tabasco hot pepper sauce
2 Tablespoons Olive Oil
2 Cloves Garlic, crushed
3/4 teaspoon Salt
1 teaspoon Cumin
Pepper to taste
1/2 pound Roma Tomatoes, diced
1 ripe Avocado, peeled, pitted, and diced
2/3 cup sliced Green Onions
2/3 cup chopped Fresh Cilantro
15 ounce can Black Eyed Peas, drained
11 ounce can Shoepeg Corn (or sweet white corn), drained
1/3 c diced fire roasted green chiles
Combine all ingredients in a large bowl. Refrigerate until ready to serve.
Football party today! Go Seahawks! These were terrific little bite sized (have I mentioned I love all things bite sized?) snacks. Perfect for popping in your mouth while watching your favorite team dominate the opposition.
*Had to take this photo with my iPhone – forgot the camera and they were disappearing quick!
Tomato Bacon Bites
6 slices bacon, chopped
3 roma tomatoes, chopped
1/2 cup green onion, chopped
3 ounces shredded cheddar cheese
1/4 cup mayonnaise
1 teaspoon fresh basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
- In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. In a medium mixing bowl, combine bacon, tomato, green onion, cheese, mayonnaise and basil.
- Open can of biscuits. Cut each biscuit into quarters. Place each quarter into one of the cups of the prepared mini muffin pan. Press into the cup and up the sides. Fill each biscuit cup with the bacon mixture, about a teaspoon per cup.
- Bake for 10 to 12 minutes in the preheated oven , or until golden brown.