Cinco de Mayo Food, Family, and Fun – Recipe: Corn Salsa

Photobucket

We celebrate Cinco de Mayo with my sister’s family every year.  It is a tradition that we all love.  There is Mexican food, a pinata, decorations, a lot of laughter, and good, family fun.  Something special…or different…seems to happen each year that make me remember that specific Cinco de Mayo.  And, I love that.  I love that we have created a tradition for our family that is so much fun that the memories remain with us year after year.

100_1249

100_1245

100_1256

100_1251

100_1271

Another thing that I love…When I asked Gabriel if he knew what happened this weekend.  He smiled and said, “Cinco de Mayo!”  While sometimes a little bit of work goes into creating a lot of fun, it is so, so worth it to see that the memories we are creating make such a big impact on our children.

100_6004

100_6013-1

100_6012

100_6002

My sister and I had a quick phone call on Sunday that started with, “We  have not discussed our plans for Cinco de Mayo yet.”  I immediately told  her what all I wanted to make, as well as what decorations I already had.  And, she told me what she was headed to the store to buy.  Our plan was put into motion, and we were both giddy.  Yes, it makes people laugh when we tell them how much we love to celebrate Cinco de Mayo, but that is just part of the fun of it all.  It is a tradition that dates back to when Summer was just 3 weeks old, so this will be our 6th year to celebrate it.  It makes me excited just thinking about.

100_0143

100_0153

100_0151

100_0148

As I have been planning our menu, I thought of many different things that would be great.

Photobucket

Photobucket

Mexican Pizza would be a great appetizer.  You could make it into a rectangle shape and cut it into small pieces to serve.

Chips and Queso is always a hit,

Photobucket

Especially when you add in a little Pico de Gallo.

Photobucket

This Black Bean Dip is delicious, too. The last time I made it for a get-together, it was a huge hit.

Photobucket

We are having fajitas, and, if I have time, I really want to make these homemade Texas Flour Tortillas.

Photobucket

I really think that these Stuffed Jalapenos would be good inside a fajita. I might just have to give it a try.

Photobucket

And, I am definitely making this Corn Salsa. After drooling over it when I read the amazingly talented Jessica’s blog post, I knew that I needed it in my life very, very soon. I actually made it that weekend, and it was everything that I dreamed it would be. I am sure that you have visited How Sweet It Is on at least one occasion…or maybe you are like me and stalk it multiple times per week. I love her recipes and adore the humor in her blog posts. She creates amazing food, and this Corn Salsa is no exception. If it is making it to our Cinco de Mayo menu, then it must be pretty special, because we do not let just any food make the cut on a day that is so fun for our family.

Corn Salsa

Corn Salsa

Ingredients

1 12-ounce bag of frozen sweet yellow corn, defrosted and drained

2 jalapenos, diced

1/2 red onion, finely chopped

3/4 cup fresh cilantro, chopped

2 limes, juiced

1/2 teaspoon Kosher salt

1/2 teaspoon pepper

Instructions

  1. Combine corn, jalapenos, onion, and cilantro in a bowl, and gently mix together.
  2. Pour in the lime juice, salt, and pepper, and mix thoroughly.
  3. Serve with chips, fajitas, burritos, or tacos.
http://cookingformykids.com/2012/05/01/cinco-de-mayo-food-family-and-fun-recipe-corn-salsa/

Enjoy!

Pinterest Love – Recipe: 5-Layer Greek Dip

Photobucket

To wrap up my Greek week, I wanted to share one more recipe.  It is a Greek Layer Dip, and it is delicious.  You can serve it with your Chicken Gyros or as an after-school snack with some pita chips and/or vegetables for your littles.

Photobucket

Once again, I found this recipe on Pinterest.  It is at this point that I must confess that I am not sure how I made my weekly menus without Pinterest.  Whenever I am reading food blogs or just looking at other Pinterest boards, I simply pin or re-pin something to my various boards – breakfast, pasta, pizza, etc.  Then, when I plan my menu, I sit down with my computer and my big binder of recipes and start planning away.  If it something from Pinterest, I simply note the board so that I can find it on any given day.  I love it.  And, no, Pinterest did not ask for my endorsement.  I really just love how it has helped me to organize the things that I find online without having to print out or bookmark everything.

Photobucket

Okay, back to the recipe.  When I discovered it, I was directed to The Lovely Cupboard.  It was my first trip to Heather’s blog, and it is truly just adorable.  She blogs about organic food and her DIY projects.  Her posts are precious, and I am in love with how she displays her photographs on little chalk boards.  Her 5-Layer Greek Dip is simple and delicious.

5-Layer Greek Dip

Ingredients

Kalamata olives, sliced

Red bell pepper, diced

Hot house cucumber, diced

16 ounces hummus

Fresh dill

Feta cheese

Instructions

  1. 1. Finely chop olive, bell pepper, cucumber, and dill.
  2. 2. Spread hummus about 1-2 inches thick in the bottom of a wide serving dish.
  3. 3. Sprinkle the vegetables evenly over the hummus.
  4. 4. Crumble feta cheese on top.
  5. 5. Sprinkle bits of dill and serve with warm pita slices, pita chips, or vegetables.
http://cookingformykids.com/2012/01/05/pinterest-love-recipe-5-layer-greek-dip/

I shared this recipe at Cooking with Karyn, Miz Helen’s Country Cottage, Somewhat Simple, A Glimpse Inside, It’s a Keeper, Delightful Order, A Creative Princess, Domesblissity and Fireflies and Jellybeans.

Challenges – Recipe: Jalapeno Popper Dip

Photobucket
I am not going to lie.  It has been a challenging semester.  I texted my mom yesterday and said, “I do see the unicorns and rainbows, but, man, it has been a rough semester at times.”

Photobucket

The fact that Ethan has been so sick and has had so many appointments has been difficult.  Not knowing what was going on with his little tummy was stressful.  Now that we are starting to receive some answers, we are starting to see that rainbow in the clouds.  And, wow, it is beautiful, one that is very fitting for my handsome, amazingly awesome little boy who is truly beautiful both inside and out.

Photobucket

The other rainbows have come in the form of amazing teachers for my boys.  Honestly, I do not know if I could have made it through this semester without them.  Because….I will be honest…there have been times when I have wanted to just keep them at home, try my hand at homeschooling, and never let them out of my sight again.  But, each time I had that thought, I would picture the amazing women who teach my angel boys, and I would feel total peace about their education, their safety, and their happiness at school.

Photobucket

Photobucket

I know that it might seem hard to believe since I have a personal blog.  But, Sean and I have always been very private people.  And, we have protected our children quite fiercely.  We have done everything in our power to make sure that nothing has been written in any of Ethan’s files that we were not comfortable with, and even when we have had to back down, at times, we never did so without making our opinions/our views clearly stated.  So, deciding to start this blog was definitely not a decision that I took lightly.  There are still times when I question how much information to disclose, but, at the end of the day, my decisions have been driven by two things.  First and foremost, I want people to know our story because I truly believe that it is a beautiful one.  And, secondly, I believe that the more people who know our story equals more people who are thinking about and praying for my sweet Ethan and our family.  Those are both huge positives that seem to balance out any negatives at this point.

Photobucket

And, while I would not consider myself a “blogger”, I do believe that I am more in that world than I was 4 months ago.  It is an interesting one because, especially at this time of the year, it is hard not to get caught up in the fact that there are bloggers doing give-aways, winning sponsored vacations, or signing book deals.  And, it is often hard not to think, “Wow, I wish that was me.”  Well…guess what?  That is where the unicorns and rainbows come in.  How amazing is it that normal people, people who one day just decided to start a blog, are now enjoying the sweet success of their hard work and dedication.  Many of those bloggers made the commitment to stay at home with their children, and, I believe, they are now being rewarded for their dedication to their family.  Totally unicorns, rainbows, and maybe even some fairies in there somewhere, too.

Photobucket

One of my favorite blogs, both for its recipes and for the two ladies who run it is Our Best Bites.  When I am looking for a last-minute recipe, I know that I can go there because they have a little bit of everything, and it is all perfectly organized.  So, when I was trying to come up with one more Thanksgiving appetizer, I jumped over to their blog, and, as always, I was not disappointed.  I found this Jalapeno Popper Dip, and I knew that it would be good and perfect in every way.  And, it was.  If you are looking for just one more Christmas gift for someone, check out their calendar.  When I looked at it and thought of their success, I could not help but smile.  Yes, there are challenges in life, but there are also unicorns and rainbows all around us, too.

Jalapeno Popper Dip

Jalapeno Popper Dip

This recipe is by Our Best Bites. They recommended using 1/2 of a 4 ounce can of jalapenos. Since I wanted to make something that the littles would be able to eat, I took that recommendation. The spiciness level was perfect, and everyone enjoyed it.

Ingredients

2 8-oz. packages cream cheese, softened

1 c. mayonnaise

1 c. Parmesan cheese

2 cloves garlic, pressed or finely minced

1 4-oz. can fire roasted green chilies

1/2 4-oz. can diced jalapeno peppers, drained

1-2 sourdough baguettes, sliced and crackers

Instructions

  1. Preheat oven to 350.
  2. Combine cream cheese, mayonnaise, parmesan cheese, and garlic, stirring until smooth. Add jalapenons and green chilies.
  3. Spread dip into a 9? pie plate or a small baking dish.
  4. Bake for 20-25 minutes or until dip is bubbly and golden brown.
  5. Serve with baguettes and/or crackers.
http://cookingformykids.com/2011/11/30/challenges-recipe-jalapeno-popper-dip/

Enjoy!

I have shared this recipe at This Chick Cooks, My Sweet and Savory, Blue Cricket Design and The King’s Court.