hump day inspiration

For those who need some special encouragement today...

weekend recipes

First I want to say big HAPPY BIRTHDAY to my dad. I can't put into words how thankful I am for him!!  

I got such a great response last week from my recipe postings that I thought I would do it again.  Most weekends are not a 'gourmet' as the last two!

PINOT GRIGIO SPRITZER

This is SO good and refreshing.  Perfect for spring/summer.

INGREDIENTS

pinot grigio

sprite

crushed ice

strawberries

sliced limes

INSTRUCTIONS

Crush ice.  Add one part pinot grigio and one part Sprite (can also add peach schanpps..so good).  Add a couple sliced strawberries and a couple sliced limes.  Sit back and enjoy!

ORZO WITH ASPARAGUS, SPINACH, LEMON & FETA

serves 4 (I made for 16)

via two peas and their pod

INGREDIENTS

1 cup orzo

2 cloves garlic, finely chopped

**I used 2 tsp of pre-chopped garlic

1 tsp olive oil

8 asparagus spears, cut into 1 inch pieces

1 cup packed fresh spinach

1 large lemon, juice

1/3 cup feta cheese

salt and pepper to taste

INSTRUCTIONS

In a medium sauce pan, bring 4 cups of water to boil.  Stir in orzo.  Cook until tender, about 10 minutes.  Drain orzo and set aside.  

In a small sauce pan, saute garlic in olive oil.  Add in asparagus and saute for 3-4 minutes.  Stir in spinach.  Cook until asparagus is tender and the spinach shrinks down.  

Put orzo in medium bowl (or serving bowl) and add in the vegetables.  Squeeze in lemon juice over orzo and vegetables.  Stir, season with salt and pepper.  Add in feta.  Taste.  Add more lemon juice or feta if needed.  

weekend snapshots

Holy pollen.  It was a gorgeous weekend, covered in a large yellow haze.  Regardless we tried to enjoy the outside as much as possible, especially since the predicted rain held off!

Friday night was very boring.  Didn't leave work until 7pm.  DiGiorno pizza and bed before 10pm.  

Saturday we got up and went to the Habitat ReStore on Johns Island, hoping to find some pieces of furniture for my soon to be office in our guest room but no such luck.  We did find some nice granite if anyone is looking!

I took a little advantage of the sun and tried to get some color on my pasty white self but the pollen was just so thick I couldn't stay out.  Besides I literally was a little burned from less than 30 minutes out in the sun.  

Saturday night Chris and I grilled out.  I made a little spritzer and enjoyed the latest Southern Living.  Then we watched American Hustle which was GREAT.  Loved all of the characters and it was a lot funnier than I thought it was going to be.  

Sunday our supper club threw a shower for Kate and Grant and their soon to be bundle of joy, less than 30 days.  Thanks to Sally and Taylor for hosting on gorgeous Bohicket Creek!

All the girls, Alicia, Megan {fried green pickles}, Caroline {tupelo honey}, Sally, Kate, Me, and Emily

Grant was really excited for their gift, a breast pump!

GORGEOUS momma!  36 weeks today!  Boy or girl??

Chris and Me

We always have the best food!  I tried out Asparagus, Spinach, Lemon and Feta Orzo.  Recipe to come!

The 999ft. dock...thats 1/5 of a mile in case you were wondering.

HAVE A GREAT WEEK!

pretty little spring things

HAPPY FIRST DAY OF SPRING!

{and happy first birthday to our goddaughter, emmylou!}

VIA SOUTHERN LIVING

VIA

VIA

VIA PAWLEYS ISLAND POSH

 

VIA PIPERLIME {PIM + LARKIN}

VIA

VIA

VIA DAILY BURN

ITS KITTEN SEASON!

hump day inspiration

In honor of an awesome Wolfpack win last night here's just ONE of the great Jim Valvano's words of wisdom. #surviveandadvance

VIA

weekend recipes

I went to good old Pinterest for most of the recipes for our backyard bbq this past weekend and a lot of people have been asking for them.  Without further a-do...

CROCKPOT CHICKEN TACOS

SERVES 12

**disclaimer: i'm totally making these again for us to eat off all week...great for quesadillas, soup, etc.

VIA

INGREDIENTS

1 1oz envelope taco seasoning

6 boneless, skinless chicken breasts (thawed)

1 16oz jar salsa (I used Costco's 'real' salsa in the cold section)

INSTRUCTIONS

Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa.  Do not add water as you normally would with taco seasoning.  Cook on high for 4-6 hours or on low for 6-8 hours.  When done, the chicken will shred easily with speared with a fork.

CREAMY CILANTRO-LIME SLAW

SERVES 6-8

VIA EPICURIOUS

INGREDIENTS

1/3 cup fresh cilantro

2 garlic cloves 

**I used minced garlic

8 cups green cabbage 

**I used one bag precut coleslaw

1/4 cup green onions, minced

1.5 tsp lime peel

1 serrano chile

**I used a jalepeno

3 tbsp fresh lime juice

1/2 cup mayonnaise (Dukes)

1/2 cup sour cream

INSTRUCTIONS

Mix garlic, lime peel, chile, lime juice, mayonnaise and sour cream together.  Add slaw, cilantro and onions to mixture and blend together.  Let chill for 4-6 hours before serving.

BLUE CHEESE SLAW

SERVES 2-4

VIA KACEY'S KITCHEN

INGREDIENTS

2 cups precut coleslaw mix

1/4 cup mayonnaise (Dukes)

1/4 cup sour cream

2 tablespoons grainy mustard

**forgot mustard at the store so did not use

1 lemon juice

salt and pepper to taste

1/4 cup crumbled blue cheese

**I used Publix brand

1 handful chopped parsley

INSTRUCTIONS

Mix the mayonnaise, sour cream, mustard, lemon juice, salt and pepper, and cheese in a bowl.  Add coleslaw mix and combine together.  Cover and let chill in fridge for 4-6 hours before serving.  Garnish with parsley.

MOMMA JEAN'S HASHBROWN CASSEROLE

VIA MY MOMMA

SERVES 10-12

INGREDIENTS

2 lbs frozen hashbrowns (thawed)

1 can cream of chicken soup

1 pint sour cream

1/2 cup white onion, peeled and chopped

2 cups grated cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

INSTRUCTIONS

Preheat oven to 350 degrees and spray an 11x14 baking dish with cooking spray.  Mix all ingredients together, place in prepared pan, top with extra cheese, and bake for 45 minutes or until brown on top.  **We make this all the time in Virginia with family.  Its inexpensive and feeds a large group.

MEXICAN RICE

SERVES 4-6

VIA JUST A PINCH

INGREDIENTS

1 can chicken broth

1 cup sour cream

4oz can diced green chiles

1 cup shredded monterey jack cheese

1 can canned yellow corn

1/4 cup cilantro, chopped

1 cup uncooked white rice

INSTRUCTIONS

In a large pot, bring rice and chicken broth to a boil.  Reduce heat to low, cover, and simmer 20 minutes.  Preheat oven to 350 degrees.  Spray 1.5 quart casserole dish with non-stick spray.  Mix the sour cream, green chiles, 1/2 cup monterey jack cheese, corn, and cilantro with the cooked rice.  Season with salt.  Transfer to the casserole dish, top with remaining 1/2 cup of cheese.  Bake uncovered for 30 minutes, until cheese is bubbly and lightly browned.  

EASTERN NORTH CAROLINA VINEGAR BARBEQUE SAUCE

(I.E. THE ONLY BBQ SAUCE THERE IS)

SERVES 10

INGREDIENTS

1 cup apple cider vinegar

1 tablespoon salt

1/2 teaspoon cayenne pepper

1 teaspoon crushed red pepper flakes

1 tablespoon brown sugar

INSTRUCTIONS

Mix all ingredients together in bowl (I use a salad dressing shaker/bottle).  Let sit for a couple of hours before serving on pulled pork or chicken.  

weekend snapshots {cheers to 30 years & time to dance!}

If you follow me on Insta you already know about the 30th birthday bash at our house on Saturday night.  I do not exaggerate when I say I am so blessed with my husband, family, and friends.  It may sound cliche but the love I have felt while celebrating the 3-0 has had me quite emotional and I have been saying multiple prayers a day, in gratitude to the Lord for life's blessings.

I took Friday off as a birthday present to myself and ran errands.  My sister, her boyfriend, and my parents came in town on Friday to celebrate my birthday.  We ordered yummy pizza from Fiore's and watched the Wolfpack beat up on Syracuse in the ACC tourney.  

Saturday, my in-laws came in town to celebrate my birthday and we spent the day preparing the house for 40+ people.  On the menu was a pulled pork and chicken taco bar with cilantro-lime coleslaw and creamy Mexican rice and then a comfort food bar with pulled pork, green bean casserole, hash brown casserole, blue cheese coleslaw, and multiple sauces (including vinegar based, aka, the BEST).

Special thanks to my talented sister for capturing the night.

Chris and I basically ate and slept all day on Sunday.  A BIG HAPPY surprise came Sunday night that the Wolfpack are going DANCING!!  Congrats on a NCAA Tourney bid!