Tuesday, April 22, 2014

Southwest Chicken Salad with Jalapeno Popper Dressing


(not sure why the chicken looks so pink here, I promise it was fully cooked!)

With promising sunshine and delicious seasonal produce, salad season is upon us again! (I mean winter salads are great too but there is something about summer flavors!) This salad features my favorite southwest flavors with ingredients that I can easily reuse in other recipes. Plus, jalapeno popper dressing pulls all of the fabulous tastes and textures together into creamy, spicy bliss. 

This isn't a very healthy salad but you can easily lighten yours up by using grilled chicken and fat free ingredients in your dressing!  


What You'll Need:
for salad:
one serving chicken 
mixed greens
1/2 avocado, sliced
1/4 cup diced red onion 
sliced grape tomatoes 
charred corn on the cob
1/4 cup black beans, rinsed
crumbled tortilla chips 
for dressing:
  • 1/2 cup cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1/4 cup jalapenos
  • 1 clove garlic
  • 1 green onion
  • 1 tablespoon cilantro
  • salt and pepper to taste

What To Do:
Combine all of the dressing ingredients in a blender and blend until completely smooth, adding one jalapeno at a time until desired flavor is achieved (I used 2 fresh jalapenos in mine but peppers vary in heat so be prepared to adjust accordingly!). Refrigerate until ready to use. 

Prepare chicken as desired. Layer greens, avocado, corn, black beans, onion, tomatoes, and tortilla chips. Top with chicken and dressing.  Enjoy! 


Chicken recipe from Ruthie Hart
Dressing Recipe from Closet Cooking 

Tuesday, April 15, 2014

zoo day!

I was scheduled to be out of town teaching at a conference this past weekend, but due to registration, travel and attendance logistics, I ended up staying home. My sister convinced me to spend Saturday exploring the Fort Worth Zoo with her and I am so glad I did! It was a gorgeous day, with a perfect breeze and just enough sunshine. 


When we first pulled up to the zoo, ALL of the parking lots were full. Instead of giving up, we decided to take a detour to Target. I grabbed an iced coffee, Lindsey got popcorn, and we browsed all the pretty spring dresses, shoes and stationary. After exercising all our self control, we made it back to the zoo in time for most of the families to exit for nap time! 

pretty kitty

gotta be honest. he reminded me of the scary mutant monkeys from Catching Fire! Ah.


The gorilla habitat was especially large and well designed. This guy (below) watched us as we walked all the way around, and followed us down to this window, pausing to enjoy a moment with us before the crowds pushed in with their fancy cameras and big strollers. (not that there's anything wrong with fancy cameras or strollers ;) 


Lindsey matched this fun wall so well! 

the baby elephants were definitely a highlight- so playful and cute! 

Hey Aslan

the squirrels in the zoo had no fear, bobbing in and out of each enclosure, 
sneaking up to tourists to steal snacks. I wanted to take this one home :)


The penguins coupled off for snuggle time in the afternoon. Did you know there are only four species of penguins that live in cold climates? At least ten species of penguins live in warmer, more temperate climates! 



Look at this swift fox. Oh! That face. 

And the otters are always my favorite. They have so much fun! 

After a long afternoon of strolling around the zoo, Lindsey and I enjoyed the sunset and breeze at Clear Fork Food Park. She grabbed a burger and fries from The Smoke Wagon while I tried the duck tacos from Holy Frijole. Duck, with mushrooms and spinach, served with a mole sauce- they were pretty amazing, as you can see. I also got a glass of Good Karma Kitchen's freshly muddled strawberry basil lemonade. This combination was truly perfect at the end of our day, delicious and flavorful without being greasy or heavy! 


I couldn't resist trying Gypsy Scoops ice cream for dessert. I got a scoop of Gypsy Bride (vanilla ice cream with wedding cake and chocolate chunks) and a scoop of Chocolate Peanut Butter. The quality was outstanding- so rich and creamy! The Gypsy Bride flavor worked so well- I could've eaten a whole carton of it! I'll definitely be back this summer for more. 

Monday, April 14, 2014

baked french toast



Although living alone has some definite perks, it also requires some creativity when food is involved. Last week I happened to have a beautiful loaf of bakery bread with no possible way to eat it all before it got stale. So instead of gorging myself on sandwiches, I added some apples and blueberries and baked up this delicious french toast! 

This recipe will yield quite a large batch of this yummy brunch bake. I only made about half of it for myself. It lends itself easily to adaptation, meaning you can sub in whatever fruit or milk products you have on hand! And oh my goodness, the way this smells as it cooks? Out of this world. You can also prep everything at night and refrigerate until you're ready to bake and serve in the morning, making it a fantastic option for when you have guests! 




What You'll Need:
  • 1 loaf Crusty Sourdough Or French Bread
  • 8 whole Eggs
  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 3/4 cups Sugar
  • 2 Tablespoons Vanilla Extract
  • 1/2 cup All-purpose Flour
  • 1/2 cup Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1 pinch Nutmeg 
  • 1 stick Cold Butter, Cut Into Pieces
  •  Fresh Fruit (optional)

What To Do:

Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.

Recipe from The Pioneer Woman 

Friday, April 11, 2014

life lately

It has been a while since I updated here about what is actually going on in my life so here's an overview of some of the fantastic things the Lord has been doing since last year!  (I'm sorry this post runs so long, there's just a lot to catch up on!)

In November I officially accepted the position of girls ministry associate at First Hurst. Since then I've been working alongside the student ministry staff to develop relationships, plan events and work towards in depth discipleship for our students. I have really loved getting to learn from the fantastic leadership and to work with the students. I even taught on a Wednesday night about the gospel and Frozen! :) 


My holidays were crazy and included a lot of work, the flu and then hosting Christmas in my one bedroom apartment. I'm so grateful that my parents made this year special. Even without extravagant gifts or meals, their presence made my little space feel like home! 

After an absolutely insane day barista-ing on Christmas Eve, we attended the midnight candlelight service at church, showering peace and perspective all over my weary heart. 




Thankfully I had Christmas Day off so we enjoyed brunch, bowling and the annual event where I force my family to watch It's a Wonderful Life.

In January I taught two sessions at the SAGE girls conference in Tyler! I am so blessed to be part of the SAGE team, which equips women to effectively lead girls and creates fabulous events for girls to come together and learn more about Christ and who they are in Him.  (BTW if you're in Central or Southeast Texas check out the website ASAP for awesome events coming up near you!)



In February we held a brunch and clothes swap for the girls- which was super fun! I'll be sharing more about this soon because it was truly a labor of love! It combined my absolute favorite things- Jesus, thrifty fashion, iced coffee, waffles,  and pink + gold. 


In March I was able to leave my barista job to fully focus on school and ministry. Although it makes budgeting much much tighter, I am so grateful for the extra time to do classwork, actually sleep all night, do much needed household tasks like laundry and grocery shopping, and to rest in the Lord. I really enjoyed my time at Starbucks and love all of my coworkers, but I am so glad to be able to fully pursue these passions the Lord has placed in my heart! 


 Over spring break, I visited my love in the valley and hung out with Kerrie and Wade in Mexico for a couple of days! I will share more about this later but it was just such a refreshing week, relaxing with David's family- thrifting, puppy sitting, eating delicious food, getting to know his sisters better- and watching God at work in the colonia with Kerrie and Wade!




After Spring Break, Annie came and spent the week before Hope Spoken with me! Although I was basically just working and doing homework all week it was so fun to have her here.


I  began sharing about my weekend at Hope Spoken and will definitely share more later :)


And this past weekend, we wrapped up Youth Ministry Lab, a conference to train, equip, and refresh anyone who works in student ministry. YML is hosted by my school (swbts) and planned and organized completely by grad student volunteers. This year I was a committee chair and took on a lot more responsibility. At the end of the weekend, though, seeing so many student pastors, girls ministers, wives, volunteers and even student leaders walk away refreshed and challenged made all of our hard work worth it! I'm a huge supporter of this event. It was such an effective training conference for me when I was serving as our full time student minister, and I'm grateful that now I have an opportunity to give back!



Whew! I think that just about catches us up on what's been going on over here. It's good to be back, y'all!


Thursday, April 3, 2014

Chocolate Chip Cookie Dough Fudge


Although I do really love a good cookie, there's something about cookie dough that is SO much better. I love cookie dough! In my ice cream, in my cupcakes, and definitely in my fudge. 

This tasty treat is suuuuper sweet and perfect in small quantities. It would pair wonderfully with a cup of coffee or a glass of milk. And a major plus is that there's no baking involved. It's just mixing stuff together and sticking it in the fridge! 

Don't let the terrible photo fool you, this is a dessert that everybody will want to try!

What You'll Need:
cookie dough:
1/3 cup unsalted butter, softened
1/4 cup sugar
1/4 cup light brown sugar
1/2 tsp vanilla extract 
1/8 tsp salt
2 tbsp heavy cream
1/2 cup flour 
fudge:
1/3 cup light brown sugar
1/3 cup unsalted butter
pinch of salt
1/3 cup heavy cream
4 cups powdered sugar
1 tsp vanilla extract
1/2 cup chocolate chips 

What To Do:
Line an 8x8 baking pan with aluminum foil and set aside. 

To prepare cookie dough: combine butter and sugars in the bowl of a stand mixer. Beat on medium speed until it is light and fluffy. Mix in vanilla, salt, and cream. Add flour and mix until just combined, being careful not to overmix. Set aside.

To prepare fudge: in a medium saucepan, combine brown sugar, butter, salt and cream. Stir over medium heat until the butter is melted and the sugar is dissolved. Remove from heat and slowly stir in powdered sugar, a little at a time, until the mixture is smooth and well incorporated. Stir in vanilla. Add more powdered sugar as necessary for taste and texture (the more sugar, the sweeter and firmer the fudge will be).

Add cookie dough to the fudge base and stir to combine. Ensure that the mixture is at room temperature before stirring in the chocolate chips. Once combined, spread fudge into the prepared pan. Chill for four hours or until set. Cut into squares and enjoy with a glass of milk! 


Recipe from Sally's Baking Addiction

Tuesday, April 1, 2014

Hope Spoken

Over a year ago I sat on Casey's sofa, feeling unusually welcomed and loved by someone I have only ever known online, and first heard about the heart and vision for the Hope Spoken conference. I was so excited that it would be in Dallas, so close to me, and more focused on Jesus than anything else. Because honestly, what I need more than anything else is Jesus. 

I found a very kind woman who agreed to allow to buy her ticket from her in payments over six months. And although I had been planning to commute back and forth from Fort Worth, my boss surprised us by taking care of a hotel room for Annie, Lindsey and I. This weekend was just what I needed. I want to process and reflect before I share some of what the Lord spoke to me over the course of the conference. But until then, here are some things that I really loved about Hope Spoken.

1. Food. 
                              

When we arrived on Friday, a super cute dessert buffet instantly drew every Instagram addict in. French macarons, insanely tasty cake pops, cookies, and candy were all perfectly displayed. All of our meals were included in the conference ticket and were pretty dang delicious too. Every meal included dessert... and not just something easy like sheet cake. We had fluffy layered cake with strawberry filling and whipped cream, cheesecake, and sopapillas. In addition to scheduled meals, there was snack buffet on Saturday with popcorn, cookies and brownies! And then after worship on Saturday night, these saints (who obviously understand my love language) delivered donuts for our share groups to enjoy. So, the foodie in me was full and satisfied all weekend long. 

2. Aesthetics. 



It was evident from the start that great thought and care had been put into creating a beautiful space for the conference. From balloons and paper flowers to the handmade stage to the registration table, everything was cohesive and lovely. 

3. The humility of the leadership. The conference hosts, every speaker, every small group leader displayed such genuine humility throughout the conference. Most of the ladies were not professional speakers, writers or event coordinators, but they came together to show how Jesus is alive and at work in their stories- through the good, the ugly, the painful, the unexpected.

I am grateful for the opportunity to go to hope spoken and inspired by the courage in the women who spoke to us about their stories. I will be back to share more about the truth I gleaned from those stories! 





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