Crafting, DIY and LIfe
The love for Tex-Mex and Mexican food in our house is pretty obvious! You can see it week after week in my What to Cook Wednesday weekly menus. Plus, we’re regulars at our local Mexican restaurant and you’ll always find salsa in the house.
Typically, I focus on more traditional salsa and guacamole {although, I have been known to make the guacamole with bacon!}, but I decided I wanted to try my hand at a salsa verde recipe for something a little different.
Happy Wednesday!
I love that our Wednesdays here on the blog are filled with delicious recipes. Putting together a weekly menu is so much easier when you can find inspiration all around blog land. One of my favorite parts of the week is looking through all of the recipes I find and narrowing them down into a menu for the week. I guess that is how this little What to Cook Wednesday series has made it to 100!
Let’s see what the 100th edition brings us in terms of food…
Sunday: You can add prosciutto to just about anything and I am happy. That probably a big reason why chicken with prosciutto, argula and fontina caught my eye.
Monday: We don’t traditionally do pasta on Mondays but, as a meatless option, I fell in love with the idea of lemony spinach and goat cheese linguine.
Happy Wednesday!
I love that our Wednesdays here on the blog are filled with delicious recipes. Putting together a weekly menu is so much easier when you can find inspiration all around blog land.
Sunday: A stew might sound a little heavy for our warming temperatures but I loved the idea of a red lentil stew so I had to add it!
The boozy baking continues here at Just Us Four. I couldn’t just stop with the whoopie pies so I decided to try out some cupcakes too. After all, cupcakes are where my love of boozy baking originated.
After a few {dozen} texts with Liz, I settled on trying red velvet cupcakes first. She was very supportive and assured me that I couldn’t really mess this up. I mean…I was using wine and nothing is bad with wine 
Wow…we almost to 100 weeks of sharing a weekly menu plan with you! I hope, along the way, you’ve discovered some awesome recipes to make. I know I have found great resources for dinner ideas while putting the weekly menu plan together for this series.
Let’s see what I found this week in my online searching…
Sunday: We don’t cook very often but I would like to try and incorporate it into our diet more. What better way than adding it to the weekly menu? This week’s attempt: Pan seared salmon with bacon molasses vinaigrette
So, I was born in a Virginia…rural Virginia…where fried chicken, corn on the cob and biscuits rule. Sweet tea…it was my equivalent to milk/juice most kids drink. I didn’t have sushi or a million other “ethnic” foods until I was well into my teens. There were definitely no Cinco de Mayo recipes made in our house growing up either!
BUT, I am convinced my mother must have lived in Texas or Mexico for some portion of her pregnancy because my love of Tex-Mex and Mexican food runs deeps. Like…I’ll drive an hour each way in traffic to get to my favorite Mexican restaurant without so much as a complaint. Once I started to fall in love with cooking, it is all Tex-Mex…all.the.time. Hence the reason, I felt the need to take a traditional “American” dish and take it South {and a little West}.
By now, I am sure you guys are all thinking that I am some kind of super wine-o with all of the boozy baking going on around here! I mean, we’ve had boozy whoopie pies and now I am bringing you a new cupcake with wine!
These cupcakes are different though…it is sparkling wine after all 
I have a sweet tooth…a big one. Some days, I think all my teeth are sweet because my cravings are that strong. One of my absolute favorite things is salted caramel sauce. I love it on ice cream, in desserts…with just about anything sweet.
Yesterday, as part this flashback series, I shared one of my favorite warm weather snacks. Today, I’m going to unearth this one from the archives so I can share with you my favorite Asian slaw salad. It is made at least once a week at our house once the weath turns warm because it goes with just about anything we grill!
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Ok, you know I’m all about sharing with you tasty {but easy} recipes! I’m bringing this one out just in time for all the upcoming Spring and Summer picnics and potlucks. Why?
Because it P-E-R-F-E-C-T for them.
It’s an easy to throw together salad that holds up well!
What do you need to make it?
Cabbage (I use a mixture of napa and green. Or, when I’m lazy, I just pick up a bag of cole slaw mix)
Slivered almonds
Green onions
Sesame seeds
1 package of oriental flavored ramen
1/3 cup rice vinegar
2 Tbsp sugar
1 Tbsp sesame oil
Now, let’s get cooking!
With spring {finally} here, I’ve been planning to make these frozen yogurt bites and store them in the freezer for a fun snack for the kids. Ever since we discovered them last year, they are a favorite in our house.
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I’ve been kind of busy around here so I haven’t spent quite as much time on Pinterest as I usually do. One thing caught my eye recently though…you might have seen it:
My little ones L-O-V-E yogurt so I thought this would be a fantastic summer treat for them that was also fairly healthy. So, I thought it would be a perfect candidate for a Pinterest projects feature.
