SBK2K15

The tall dr and I headed south for SBK, to the Dominican Republic!  We had an amazing time.  Most of our days were spent eating, drinking, reading and resting.  Our resort was beautiful and the staff were also great.  It was absolutely the perfect vacay!

I was so excited for some bright colors and new swimsuits!

We left B'ham at 5:00....it was early, but we were still all smiles!

Southwest flew us right into Punta Cana!

Upon our arrival, a cold beverage was awaiting us...El Presidente Light!

I tried to really embrace our tropical locale...thanks, Mom for my new fringe cover up!

OBSESSED with my turkish towel Sister got me for our trip...it's great for a cover up or towel!

The tall dr loved getting his read on...and no, that Cosmo wasn't his!  ;)

My daily view in Paradise!

We spent everyday at the "quiet pool" and got our zen on!

Loved seeing the tall dr be able to relax and rest!

We were in the building beside the bright yellow building!

The tall dr likes to take crazy pictures of me...this is to document my new swimsuit from the Easter bunny!

We LOVED this bar and the bartender, Julius!  We became fast friends and enjoyed talking with him and playing name that tune to '90s music!

This drink was the best of the trip...AMAZING pina colada!

We finally asked some strangers to take a pic of us one night after dinner! 

Selfie!

This was my view looking up from my chair one day...absolute heaven on earth!

Our room was massive!  Too bad we didn't need to cook anything in our state of the art kitchen!

The view to the quiet pool from our balcony!

Our resort looked like an old spanish town...so pretty!

He won't ever smile for the camera!

The tall dr made me a money swan on our plane ride home!

We got back from the DR on a Friday night, and then left for the beach on Saturday to celebrate the tall dr.'s birthday!  We stayed at my parent's house in Sandestin and our good friends Monica and Randy joined us as well.  Monica's birthday was also that week, so we had a blast celebrating them!

Before we left town, I grabbed a cake from Edgars for the Birthday boy and girl!

Our Easter Sunday was spent on the beautiful beach!

I got this YETI koozie for the tall dr as part of his birthday present, but I ended up using it more than him...it's AWESOME!!

To celebrate Monica's birthday, we had an amazing dinner at Paradis in Rosemary!

I think this one might be a framer!

We borrowed the Lucas' selfie stick for this pic...obsessed with it!

We stayed with our tropical drink theme and enjoyed some of Sandestin's finest beverages while on the beach!

We spent HOURS playing Spades with the Lucas'!  Had so much fun, but in the future, Monica and I need to not under-bid so much!  ;)

Right before he turned the big 4-0, we devoured a yummy meal at the Waffler!  Please disregard my purple teeth...there may or may not have been some vino consumed prior to this being taken!

Me: "Smile, it's almost your birthday!" And this is his reaction...such a party pooper!

The afternoon of his birthday, we hung out at Rum Runners and enjoyed doing a whole lot of nothing!

We went to Bistro Bijoux to celebrate his big birthday!  We enjoyed an amazing meal along with some pretty tasty drinks!

After dinner, we sat at their super cool bar for some more drinks and of course, selfies!

My favorite picture from the trip...love it and him!

When we got home, he was serenaded with my amazing singing skills!  

Make a wish!

March Recipe Club

Sister hosted us in March and she chose "green" and/or "irish" as her theme!

Amy's Spinach Balls

2 packages 10 oz frozen spinach

1 box stove top stuffing

1 cup grated parmesan

6 eggs

3/4 cup butter

Mix together and form into balls.  Keep in freezer until you are ready to bake.  Bake at 350 for 20 mins. (start checking around 15 mins)

Anna Kate's Mini Meatloaves

1 tsp olive oil

1 lb lean ground beef

1/4 cup plus 1 Tbs ketchup, divided

1/3  cup breadcrumbs

2 eggs, beaten

2 Tbs grated Parmesan cheese

Preheat oven to 375.  

Brush 8 cups of a standard size muffin pan with olive oil.

In a large bowl, combine the meat, 1/4 cup ketchup, breadcrumbs, eggs and cheese.

Divide mixture into 8 portions and press into oiled cups.

Evenly brush 1 Tb. ketchup on top of loaves.

Bake 25 minutes, or until meat reaches internal temperature of 165 degrees.

Caron's Green Beans and Tri-Colored Quiona

1/2 cup tri-colored quinoa

2-3 cups fresh green beans cut into 2-3in

1/4 cup sliced almonds for garnish

1 tbspn olive oil

1 tbspn lemon balsamic or regular balsamic vinegar

2 tbspn Orange juice

2 tsp agave or honey

Salt to taste

Directions:

Cook quinoa according to package instructions.

While quinoa is cooking, blanch green beans in boiling pot of water. You could also steam in microwave.

Once green beans are cooked, drain and mix with quinoa. Mix olive oil, balsamic, orange juice, agave or honey and salt well. Pour over green beans and quinoa. Garnish with almonds and serve immediately.

Sarah's Irish Bread

Whitney's Chicken Enchiladas with Salsa Verde

 cup chopped onion 

1/4 cup chopped fresh cilantro

2 garlic cloves, minced

1 (7-ounce) bottle salsa verde (such as Herdez brand)

2 cups shredded cooked chicken breast 

1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened 

1 cup fat-free, less-sodium chicken broth 

8 (6-inch) corn tortillas

Cooking spray 

1/4 cup (1 ounce) crumbled queso fresco

1/2 teaspoon chili powder

4 lime wedges

Cilantro sprigs (optional)

Preheat oven to 425°.

Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.

Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.

Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

 Ashley's Salad with Beets

Melanie's Artichokes with Tarragon Butter

Artichokes

Lemon

Salt and pepper to taste

1/4 cup butter

1 3/4 fresh tarragon, chopped

Cut the stem and the top of the artichoke. With kitchen shears, snip off the sharp part of the leaves. Cut artichokes in half lengthwise for faster cooking. Boil artichokes in water, salt and pepper to taste, and the juice of one lemon for about 15-30 minutes. When a fork can be inserted easily into the bottom, the artichoke is ready. 

Melt the butter in the microwave. Add tarragon. Serve as a dipping sauce. 

*Can be served as an appetizer or a side dish. 

Virginia's Creme de Menthe Brownies

Brownie layer:

1/2 cup butter, softened

1 cup sugar

4 eggs

1 cup flour

1/2 teaspoon salt

1 (16 ounce) can chocolate syrup

1 teaspoon vanilla

Mint layer:

1/4 cup butter, softened

2 cups powdered sugar

2 tablespoons creme de menthe liquor

Chocolate layer:

6 ounces chocolate chips

1/4 cup butter

Directions:

1. Cream butter, add sugar; beat until fluffy.  Add eggs, one at a time, beat well after each addition.  Add remaining brownie ingredients and mix well.  Pour into greased 13x9 baking pan.  Bake at 350 for 25 minutes.  Cool completely.

2. Cream 1/4 cup butter in small bowl.  Gradually add powdered sugar and creme de menthe, mix well.  Spread over cooled brownies. Cover and refrigerate for 1 hour.

3. Combine chocolate chips and butter in small pan.  Slowly melt on low heat, stirring until smooth. Spread over brownies.  Cover and refrigerate for 1 hour.

4.  Cut into squares and enjoy.