This is one of my go-to recipes for entertaining, pot luck dinners or easy dinners at home. It is great with tortilla and pita chips or on top of a chicken fajita salad or tacos. And, it is a cold dip so it is so refreshing in the summer!
Most traditional Texas Caviar recipes include black eyed peas, but I prefer the taste of black beans so this version has a little more of a Tex-Mex kick!
- 1 can Rotel (mild or hot)
- 1 can strained black beans
- 1 can of corn
- 1 finely chopped jalapeno
- 1 chopped avocado
- The juice of one lime
- 1/3 cup of chopped cilantro
- 1/3 cup of finely chopped red onion
- 3 tablespoons Italian dressing
So easy: mix everything together and refrigerate! Since the dip is so easy to make I love making homemade tortilla chips to go with it! No real “cooking” required!
Its happening today! Hoping I can stop by early before anything sells out! Prices range from $34.50 to $150 – a steal for Trina!
There’s almost nothing better than decorating my home with flowers – especially when we are entertaining. I love using colorful seasonal flowers (like beautiful peonies that are in season right now!) and soon enough I’ll have my own little garden to grow my favorites for the freshest picked varieties!
For dining table centerpieces I adhere to the rule of keeping flowers either lower than eye level or above 18 inches, but every once in a while, I want to mix it up.
I recently saw an eggshell vase similar to below and it inspired me to compile a go-to list of other unique flower “vases.” I mean how cute is the eggshell centerpeice for brunch?
Some of my other favorites:
Antique mason jars = my favorite
In a chalice/ glass with dirt
Love using wine/ glass olive oil bottles
Pitchers are also one of my favs. This one is from an earlier post
Flowers displayed in a simple tin!
What’s your go-to anti-vase?
Warmer weather and sunshine gets me super pumped for springtime! Its time for some spring cleaning and some thoughtful spring shopping. I am loving the nude/blush hues, really soft palettes and peplum silouhettes. Of course, I always love navy stripes and cropped pants (classic take-me-to-the-beach attire!) and fun wedges.
I can’t quite get into all of the florals and mixed patterns but I might warm up to it as the weather does!
Wanted to share soome fun posts that caught my eye this week…enjoy!!
- Completely agree with Sandra’s thoughts about Phillip Lim’s new ’31 hour bag’…love! here
- Discovered my favorite new term for spring: turquoise & caicos here
- Saw these great photos from Free People’s limited edition dresses here
- Am now completely inspired to get a fun, bright pair of wedges here
I’m headed to Austin this weekend for SXSWi so have been super busy prepping and packing. Unfortunately, I will be attending back to back panels and won’t be able to relax and fully enjoy the city and some of my favorite spots like Uchi, Manuels, The Belmont and of course, the Driskell Hotel. If I could I would be trying to purchase and pack a few of these fun pieces!
There is nothing I look forward to more than a relaxing weekend brunch. Anything from a great mimosa on a patio to a fabulous French bistro or a quaint country diner works great for me! And, I love having friends over for brunch and cooking at home.
One of my favorite brunch meals is french toast. There is just something about the all-in-one classic breakfast meal that I crave. It could be topped with berries, smothered in creme fraiche or one of my personal favorites, served with gooey bananas and cinnamon.
I love serving my cinnamon banana french toast with a side of fresh blueberries and strawberries, some scrambled eggs and a giant cup of strong coffee!
- 4 slices of airy, eggy bread (I use the light honey whole wheat kind from the grocery but brioche or challah is soo delicious too!)
- 6 eggs (usually 4 full eggs and 2 egg whites)
- 1/2 tbs butter
- a splash of milk ( I use unsweetened almond milk but you can also use soy or 2 percent- even half and half)
- 1/2 tbs vanilla
- dash of cinnamon (for egg mixture)
- 1/2 tbs cinnamon (for banana topping)
- one banana (not too ripe)
French Toast directions:
- Mix the eggs, milk, vanilla and cinnamon together in a mixing bowl
- Melt the butter on a nonstick pan over medium heat
- Pour the egg mixture in a shallow square dish and one at a time dip the bread into the mixture allowing each side to soak for 30 seconds.
- Once the butter is melted and the pan is ready (I usually sprinkle a little water on the pan and if it “dances” off the pan, its ready!), place the french toast on the pan making sure each slice is placed on the heated flat part of the pan. I use a square griddle pan like this one but you can also use a wide sautee pan.
- Cook the toast until golden on each side, approximately 3 minutes per side. I usually peek under the toast with a spatula to make sure it is ready to flip. If needed, adjust the stove top temperature so the bread is cooking consistently and not too fast.
- As the toast is ready, transfer it to a paper towel over a plate. I usually place a paper towel between each layer of toast so they don’t get soggy.
- Slice the banana in half then length wise so you have approximately six thin banana slices
- Place the banana slices across a plate and sprinkle them with the cinnamon on both sides
- Microwave the bananas for approximately 45 seconds to 1 minute or until the bananas are soft and pliable.
Top one piece of toast with 3 slices of banana and place the second slice of toast on top, so the delicious ooey banana is sandwiched in between the hot toast. Guests love to add some powdered sugar or butter on on top to sweeten it up! I love eating mine with pure maple syrup or agave nectar! MMMM delicious!