it’s porch time, gang, where life takes on a slower pace. there’s nothing better than warm temps and a screened porch where you can plop on a chair and while the day away. don’t forget a glass of iced tea! when april arrives on the scene, we’re counting the days until we fling the windows and doors open wide and ease on into spring. what a glorious time of year.
oscar and ollie are on hand today enjoying life and ready to ring in the weekend. of course, i’m sharing a simple recipe with y’all that’s an easy take on nachos. the recipe is from skinnytaste one of my favorite food bloggers turned cookbook author. to date, i’ve collected skinnytaste One and Done, skinnytaste Fast and Slow, and The skinnytaste Cookbook.
the bar cart is prepping for the weekend too!
today’s recipe takes my love for nachos for a spin. this dish is easy to throw together and perfect for a warm spring night. the salsa and avocado mash are added at the end as well as the chopped jalapenos.
- 4 tostada shells
- 1/4 cup shredded cheddar cheese
- ½ cup reduced fat shredded Mexican blend cheese (I used Sargento)
- 1/2 cup mashed avocado (about 1 small)
- 1 medium lime, halved
- Kosher salt
- 1 cup chopped tomato
- ¼ cup chopped white onion
- 2 tablespoons chopped cilantro
- Freshly ground black pepper
- 7 ounces cooked boneless, skinless chicken breast, cubed*
- 1/3 cup canned drained black beans, rinsed
- 1 jalapeno, sliced thin
- 2 tbsp sliced black olives
- In a small bowl, combine the cheeses.
- In another small bowl, combine avocado, juice from half the lime, and a pinch of salt.
- In one more bowl, combine tomatoes, onion, cilantro, juice from the other lime half, ¼ teaspoon salt and black pepper, to taste.
- To assemble: Layer each with 1/3 cup chicken, 1 tbsp black beans, and sprinkle with 2 1/2 tbsp cheese. Broil for 2-3 minutes or until the cheese is melted. Top each with a dollop of avocado and a spoonful of the tomato salsa, jalapeno black olives. Top each with a small sprinkle of salt.
use only the freshest ingredients with your daiquiris. you’ll notice the difference right away. since i added cocktails to the blog, i have become ever vigilante about fresh ingredients. a great tasting cocktail requires the best ingredients. so don’t fudge by grabbing a pre-made mix.
- 1 cup sugar, plus extra for dipping the glasses
- 1 lime, cut in half
- 1 1/3 cups freshly squeezed lime juice (9 limes)
- 1 1/3 cups Bacardi Gold dark rum
- Very thin whole slices of lime, for serving
- Combine the sugar with 1 cup water in a small saucepan and heat until the sugar dissolves completely. Set aside to cool or refrigerate for up to 2 weeks.
- When ready to make the cocktails, rub the cut lime on the rims of 6 glasses and lightly dip the rims in a plate of sugar. Turn the glasses upright and set aside to dry.
- Combine the lime juice, 1 cup of sugar syrup, and the rum in a pitcher. Fill a cocktail shaker 1/4 full with ice, pour in enough cocktail mixture to cover the ice, place the lid on the shaker, and shake for a full 30 seconds, until very cold. Fill the prepared glasses 3/4 full with ice and strain the daiquiris into the glasses, garnish with the lime slices, and serve ice cold. Repeat until you've used all the cocktail mixture.
cheers to the weekend, gang! nothing better than ushering in friday with my crew on hand and sipping a cocktail.
today’s ootd is anchored in white. white girlfriend chinos in a size 8 from Talbots and a medium white mock neck muscle tee from Everlane. both items fit true to size. a lightweight gray duster size medium from Talbots is a perfect addition. and i love to pair brown leather accessories with white. it’s a chic summer color combo. sandals are from Tory Burch and similar belt from Ralph Lauren.
all right, ladies, it’s time to get this party started. oscar, ollie and i wish each of you a lovely weekend! cheers.