Weekend Recap: Mothers Day

At work on Friday we celebrated the 6th of May, also known as the day after Cinco De Mayo with a Dip Party.  My co worker brought my favorite dip recipe and an old faithful for ANY gathering with the Peanut Butter Ball. You can snag the recipe here and make it for your next social gathering.  I promise you will get hounded for the recipe because it is THAT good.  

Rich's family came for the weekend to celebrate Mothers Day and to see our new place for the first time.  I got a little creative and ambitious and whipped up lemon buttercream icing for my homemade cupcakes from one of my favorite bloggers.  Want to try for yourself?  You can grab the details here on how to make this. 

We had our first grill out evening of the year.  So glad I have such a great grill master for the rest of my life!

A few months ago I taught Sophie to shake and high five. It is her favorite party trick.

I love setting a fun table.  For Mothers Day Rich made a great breakfast spread and we ate off our wedding china. 

I came home from ushering at church to find my father in law and husband sanding down some of our interior doors that wouldn't close.  Our house is almost a 100 years ago with glass door knobs so we have a few stubborn doors that cause us issues.  I am so excited to have working doors again. 

We were able to venture out to walk the beach for the afternoon.  It was a warm but breezy day and there were only a few people on the beach.  I am so grateful we still live near water. 

Sunday evening we cooked out again and enjoyed dinner outside on our deck.  I LOVE our deck and love the chance to share it with family and friends.  I hope we have so many more great memories on this deck.

One of my favorite pieces of the weekend are our new curtains!  My mother in law made them from some fabric we picked up at Joanns. 

Rainy, cold weather recipe

 We added a new rainy day favorite to our household cook book last night!  A one pot, chicken fajita dish with enough spices to cover your fall and winter cold weather needs!  This is a light meal but filling!  This recipe made us 4 servings, enough for dinner and a hearty lunch the next day-no side dishes needed! 

This recipe calls for:

1 lb boneless skinless chicken breasts, cut in bite size pieces seasoned with:

• kosher salt
• paprika
•  cumin
•  chilli powder,
•  garlic powder

1 large white onion, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
3 garlic cloves, minced
2 cups chicken broth (low sodium to cut those calories!)
1 can Mild Dice Tomatos and Green Chilis (7oz can is fine)
7 oz pasta

Optional topping additions:

• Avocado
• cilantro
• scallion
• sour cream

Directions:
Season the chicken and brown in a pot (5-6 minutes) and set aside on a plate

Add a bit of olive oil, on medium add the onion, peppers, and add additional spices, let cook for 10 minutes until soft.  Next, add the minced garlic until fragrant (30 seconds should do).  Set pasta mixture aside in same boil as chicken

Add broth, tomato and chili can, and noodles to pot.  Let boil.  When boiling, cover, and let cook for 15 minutes until most of the liquid is evaporated.  Add the chicken and veggie mixture, stir for two minutes.  Serve with your choice of additional toppings!