Sometimes a recipe post is brought about by sheer desperation.
I’ve had this recipe printed out on a piece of computer paper for, well, about 8 years. It was given to me, along with a full meal that included the dish, when my youngest was born. I’ve referred to it many times, so it’s covered in splashes and splatters, but the worse part is that one of my kids used it to make a Sharpie work of art on the back that almost obliterated the instructions.
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I’m finally coming out of my “summer is here” denial phase. It followed my “I refuse to help with any more homework” attitude that coated the last three weeks of school. But now that the kids are home, I’m looking at more fun things to do with them.
Of course, being summer, baseball season is also on us, which means us girls get a lot of time together at home. So we’ve been making it fun – last night the girls gave me a makeover (!), and tonight we made dinner together. Since my daughters are 7 and 9, I still like to keep it pretty simple. And pizzadillas was something I knew they’d eat and be fairly safe cooking, too.
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I hope you and your family had a wonderful Easter yesterday!!! The kids and I spent 5 days of Spring Break in South Carolina visiting my parents. On Saturday we made Empty Tomb Rolls, read the Easter story from the gospel of Luke, and went to services at our church. Sunday we hunted eggs, ate pancakes, and then spent the day with my in-laws and extended family down south. (Which just means further south down in Florida…there’s not a lot of the country further south than us!)
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OMG, I hate beets. I’ve tried a number of different “Even if you don’t like beets…” recipes for cooking them, and each one was a waste of whatever those evil little red tubers cost me.
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I freaking HATE beans. With all of my heart, mind, soul, and body. The smell makes me gag, even. If I go out for Mexican, I always ask for a double-order of rice instead of beans. (Refried beans are the worst…they look like someone already digested them for you. Ew.)
However….
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When we lived in Texas, our favorite restaurant BY FAR was Lupe Tortilla’s. It’s a fun family-friendly restaurant with good margaritas and great Tex-Mex food. Signs outside tell customers to expect a wait – if you are in a hurry you are encouraged to come back another time. The wait was always worth it, though, and each location has a children’s play area with sand and toys…conveniently located next to the outdoor bar. 🙂
Houston locals know not to bother with a menu. The regular food is good, but if you know the ropes, you order fajitas grandioso for two without bothering to look at the menu. (Heck, I even ordered them once when I dined alone, while traveling back to deal with bad renters in the house we still had there.) Honestly, these are the best fajitas you will ever eat. You can get chicken and/or beef in the restaurant, but beef is my favorite.
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Here’s my latest favorite way to down my veggies! This smoothie has two full servings of greens, plus a helping of fruit too. It’s packed with vitamins, and has a low glycemic index if you use unsweetened almond milk. Just don’t overdo the honey, which has lots of sugar.
Ingredients for Pear, Kale, and Spinach Smoothie
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Well I almost got through the entire Halloween season without doing ANY of the cute crafts and goodies I’d saved to my holiday board on Pinterest. But today I made these adorable Witch’s Hat Cookies – quick and easy and now I’m just waiting for the kids to get home from school to see how they like them!
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I have a soft spot for sweet, high-calorie dishes that are named “salads”, so we can eat them as a side dish, pretending they aren’t desserts, while saving room for cakes and cookies later on. This one is spot on, and was one my Granny use to make very often. It’s a bit of a surprise – lots of these things sound like they wouldn’t taste very good together. But the final result is a perfect blend of sweet, fruity, salty, and buttery. Yum!
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My husband and I lived in Houston, TX for five years. We LOVED to eat Mexican food there. The problem was that once we moved back to Florida, our TexMex cuisine hit a wall. The salsa at most restaurants around here tastes like ketchup with a little cilantro in it. The fajitas are dry and flavorless. And the margaritas all involve Jose Cuervo mix, as far as I can tell. But then we started attending a developer conference in San Diego every year, and…
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