This past Thursday was my 27th birthday…it’s hard to believe how quickly time flies. After last year’s elaborate Palm Beach mommy/daughter birthday vacation mixed with an extremely busy year thus far, I wanted 27 to be much more low key. It turned out exactly how I envisioned. B and I hit up one of my favorite local Mexican restaurants (No Mas! Cantina) on my actual birthday and rounded off the weekend with an intimate Saturday afternoon grill-out complete with my closest family and friends (and of course, everyone’s fur-babies).
Hello, lovelies! It has been quite the busy time in the Chaney hizzy…from in-laws and out-of-town friends visiting, to a sick kitty, then a weekend of Independence Day ‘Merica celebrations. We will be heading out of town Thursday for one of my best friends’ weddings in the oh-so beautiful Savannah, followed by a mini vacation on Tybee Island. I’ll be taking the time to recoup and write, but will be back in full force later next week. Just wanted to give an update to let you know I’m not fizzling out on ya. 😉
This recipe has been a go-to for B and I since college. It is super easy (which favors my lack of cooking ability), quick, and a major crowd pleaser! Pairing it with celery sticks or Fritos Scoops! are our personal favorites, but you can mix and match it with anything that tickles your fancy (from traditional tortilla chips to sliced bell peppers).
To make it even more simple, prepare ahead of time, refrigerate, then pop in the oven 30-ish minutes before your departure. This could be later the same day or even allow you to prep the night before, guaranteeing it will be toasty and fresh when you arrive to your festivity! Continue reading “Buffalo Chicken Dip”→
In the spirit of Cinco de Mayo, along with my best friend Cameron’s fiesta-themed engagement party on Saturday, one of mine and B’s absolute favorite home meals is tacos!
I thought I’d share our ‘how to’ for a fun and festive at-home taco bar. It is super easy and can be entertaining, yet simple. We have come to really enjoy the Old El Paso Taco Dinner Kit that you can pick up at most local grocery stores. It typically comes with 10 shells, taco sauce, and seasoning mix – all you are responsible for is meat and toppings.
With kale chips becoming all the rage lately, I decided to try my own version. Brussels sprouts have become a new regular veggie in our kitchen. I love to roast them as a side when B grills steak or as a healthy alternative to fries with turkey burgers. During the process of preparing the Brussels sprouts to roast, I cut the tip off of each sprout. As a result, several of the leaves shed and end up as scraps. This recipe puts these extra leaves to good use! Continue reading “Brussels Sprout Chips”→
I haven’t always been a super fan of champagne or sparkling wine, but I’ve recently adored the presence it creates for a simple toast or an intimate celebration. After several years of “growing up” (post college days), I began to value the presence it created for celebration. B proposed on June 3, 2013 and bubbly began to present itself on a routine basis. I gradually became romantic with the idea of it, and ended up falling in love. Continue reading “Peach Bellini”→