Three Layer Tex-Mex Dip

Our family has been in and out of suitcases lately. I love being able to travel, and it was especially nice without our little one tagging along. My husband and I enjoyed many long conversations  that weren't interrupted by a diaper or feeding or baby kiss-a-thon.

One of my favorite aspects of traveling is experiencing the different foods that make their way into the culture of the city and state, or even country. However, no matter how incredibly delicious the food of the region is, I always crave Tex-Mex upon landing on Texas soil. Something about the heat radiating off the pavement and the wide open skies calls me to eat all the chips and salsa, fajitas and empanada's in sight.

Needless to say, Tex-Mex has been on the menu for the past couple of weeks in our household. I whipped up this quick and delicious three layer dip to go along with my Texas Stuffed Peppers and I'm even snacking on it now as I type. I love the tang of the goat milk yogurt along with the spices of the black beans. This is definitely going on my list of favorite appetizers and snacks.

I'm over at My Cooking Spot today sharing this easy recipe! Join me there to get the details :) Happy weekend, friends!

Balsamic Glazed Carrots

We had our sweet neighbors over for dinner last night and I finally got around to making these carrots again. Sautéing them prior to baking makes them sweet and chewy. It's such a simple side dish, and could go with just about anything from breaded fish to a roasted chicken. 

Serves: 2 

Ingredients:

Coconut oil
4-5 carrots

Salt and pepper
Cinnamon 

Balsamic vinegar

½ cup brown sugar

Preheat oven to 400 f

Heat up some olive oil in a large skillet over high heat. Meanwhile peel and cut your carrots in half, then in half again, like you’re cutting them up for a snack. Season with salt and pepper and a shake of cinnamon. Sauté until tender and starting to brown. 

Transfer carrots to a baking dish and turn your heat to low. Cover the pan with balsamic vinegar and a big dollop of coconut oil. I know oil and vinegar don’t typically mix, but let me tell you, when there’s a will (and a whisk) there’s a way! Whisk the two together vigorously until totally combined. 

Add your brown sugar, sprinkle a bit more cinnamon, and mix well. Turn up heat to high until it starts to bubble and reduce down into a glaze. 

Immediately pour over carrots and bake in the oven for 30 minutes. 

Seriously, why don't we just call this a dessert? They really ought to be. 

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Oven Roasted Sweet Potatoes

"God never meant man to be a purely spiritual creature. That is why He uses material things like bread and wine to put the new life into us. We may think this rather crude and unspiritual. God does not; He invented eating. He likes matter. He invented it." - C. S. Lewis, Mere Christianity 

I recently discovered Oh Simple Thoughts and am jumping in on her #breadandwineproject to share recipes and life with other bloggers. She prompted us to think on this quote and the implications of it on our lives. I think it's easy as a Christian to get locked into an "only spiritual" reality, neglecting the day-to-day graces that God gives us. Like awkward interactions with your Target clerk, cooking a meal for a friend, or changing a dirty diaper. There are seemingly small happenings throughout the day that if seen with the right lenses, can easily turn into opportunities to bless and learn. 

God uses bread and wine to put the new life into us. 

He invented eating. He thought it up. Like every other good thing (Target clerk, dirty diaper...) He thought it up. This wasn't our idea. It wasn't my grand plan to feed my family and nourish souls. No, God Himself in human flesh - Jesus - gathered His closest friends around a table, broke bread, poured wine, blessed the Father, and ate. They shared life, stories, joys and hurts. He modeled gathering around the table like no one else could. 

We're heading to Port Aransas today for family vacation and I'm really looking forward to spending a few days away with our sweet family. It's hard to say what I'm most excited about, but I think being able to unplug, spend time outside and laughing with the sibling-in-loves would definitely top that list. 

AND this is Reaghan's first time at the beach! AND I get to cook a few meals for my family. Could it get any better? 

Before we go, I want to share this simple but delicious recipe for sweet potatoes with you. They have become quite the side dish staple in our household as of late. When I first started cooking up sweet potatoes, my husband was like "What are, these are sweet, they're orange...???!!"

I think I've converted him to the sweet-potato-loving-world, and I couldn't be more proud. 

Serves: 2

Ingredients:

2-3 sweet potatoes

¼ cup water, room temp

2-3 glugs of olive oil
A few shakes of:

• chili powder
• garlic powder
• cinnamon
• salt and pepper 

Preheat oven to 425 f 

Peel and slice sweet potatoes into ¼ inch rounds. You can sub white potatoes here as well, and they'd be delicious! Mix potatoes, seasonings, a couple glugs of olive oil and about ¼ cup of water in a bowl, fully coating the potatoes. Pour evenly onto a baking sheet and bake for 25 minutes.

“Oven Roasted Sweet Potatoes” is part of a blog relaunch series entitled 
"31 Days of Responding to Him" 

Follow along here