dog themed party idea
Stay Golden Supper Club- Dog Party Ideas

Hi Friends! I get a lot of questions about the Supper Clubs that I host at our home for my teenage daughter and her friends. It is one of my favorite things that we do, and I am happy to share the ideas with you! My daughter and I usually come up with a theme together- and this one came about soon after we adopted our 2 Golden Doodles…

Photo by Lydia Menzies

It was an easy theme to choose and the details were fun to plan! We knew we wanted to use balloon animal dogs in the decorations because it was just too cute and perfect. Camille made all of the balloon dogs for us!

I often have to be careful about using flowers in our home because my son is very allergic to certain ones. I decided to try to make the balloon dogs look like they were running through grass instead of adding the balloon animals to flower arrangements. When I went to Lowe’s to find grass that I could use, it was very expensive…and so I decided to go with potted lettuce instead. I had gold glitter balls that I tucked in the grass to give the effect of the dogs chasing the (golden) balls.

I left the lettuce in the pots that I bought them in and placed them in a lined, wooden tray- which meant I needed to find a way to hide the pots. I found a colorful puppy dog printed fabric at Hobby Lobby and used it to cover all of the unattractive pots. I love how the fabric added an extra layer of interest and color to the main centerpiece on the table. I also really like the texture of the lettuce! On the second table that we set, the table was much narrower than the other table. Instead of a large centerpiece, I used individual pots of lettuce leaves down the center and added a balloon animal dog to each one by gently using a wooden skewer- be sure to place the pointed tip in the pot and the dull end on the balloon.

I transferred the potted lettuce from the original plastic container into a terra cotta pot and wrapped the colorful dog fabric around each one. I secured the fabric by tying a ribbon around the fabric. You can also see that the table was set with a white tablecloth and a fabric topper with golden polka dots. I used colorful plates on top of white chargers and matched each cup color to the plate color. The dessert cups were actually white with gold metallic dots, but the plate under the dessert cup reflected onto the metallic dots and made each cup look like it matched the plate. That was a cool but unintended detail. I will show you a photo later in the post that shows the gold color of the dessert cups so that you can see what I mean!

For dessert, we had 2 options. Camille made “Puppy Chow” that we put in the cups with a DIG IN sign. We topped the Puppy Chow with Scooby Snack graham crackers shaped like bones. It was such an easy recipe to use to tie in the theme. We used the recipe that I always made for my roommates in college- I think it came straight from the Crispix cereal box, but I am not sure where I got the first recipe. (As a side note, this recipe is also one that my kids make every year when we decorate our Christmas tree- we just rename it “Snowflakes”. It has also been a favorite of our elves and Santa Claus through the years! You should bookmark it for Christmas, minus the dog bones, of course!)

CRISPIX “PUPPY CHOW”

INGREDIENTS

6 cups Crispix cereal

6 oz. semi-sweet chocolate chips (I like Ghiradelli)

1/4 cup peanut butter

1 cup powdered sugar (add a little more if needed)

DIRECTIONS

  1. In a large, microwave-safe bowl, melt chocolate on high for 1 minute. Stir and heat another 30 seconds on high or until melted.
  2. Stir peanut butter into melted chocolate.
  3. Add Crispix cereal into mixture and stir gently until cereal is well-coated.
  4. Pour powdered sugar into a 2-gallon ziplock bag and then add cereal mixture into powdered sugar. Gently toss the cereal and sugar mixture until well-coated.
  5. Store in airtight bag or container and place in the refrigerator or freezer (we prefer keeping it in the freezer).
  6. Serve after candy has chilled and set.

If you prefer, you can use a double boiler to melt the chocolate instead of the microwave.

The other adorable option we had for dessert…cookies from Tara of Bambella Cookies. Tara wows me every single time I order from her! I sent her a photo of our pups, Tuck and Blue, and asked her to put their faces on cookies. She did, and they turned out to be so cute! I also wanted to incorporate “Stay Golden” onto the cookies, and so Tara whipped up some fancy writing in gold, of course!

Of course, we didn’t only have dessert to eat! We couldn’t pass up the chance to have a “DOODLE DINER” and serve hot dogs with fun names for each hot dog… we served this as a hot dog bar.

DOODLE DINER MENU

TODAY’S SPECIAL- GOLDEN DOODLE HOT DOG (Just Mustard)

THE BULLDOG (because we live in Athens, home of University of Georgia Bulldogs) Ketchup with Black Olives

THE DACHSHUND- Just the Weiner!

THE HUSKY- Chili Dog

THE CHIHUAHUA- Salsa Dog

THE GREAT DANE- A Hot Dog with Everything

SIDES~ CURLY FRIES (because Doodles are curly)

GOLDEN NOODLES- Pasta Salad

DRINKS- WATER AND SODA PUP

DESSERT- PUPPY CHOW AND DOG TREATS (COOKIES WITH DOGS ON THEM)

We also decorated with gold balloons that light up- they cast a pretty golden glow on the serving table. One other simple detail that I quickly made was a welcome sign for the front door using typical dog commands…

COME (In)

SIT (Anywhere)

STAY (Golden)

As always, we enjoyed hosting everyone and look forward to the next time! We took a group photo after it was dark, but I am just happy we remembered to take one!

If you have questions that you would like to ask about how we plan our Supper Clubs, please let me know! I am happy to share! Thank you for reading- and stay golden! 🙂

xo,

Lydia

infused water
Refreshing Drinks for Summer

The summer heat always makes an ice cold drink taste so much better- and I want to share some ways to amp up your regular liquid refreshment. From mixing up an easy cocktail to getting creative with a glass of water, these drink ideas will put a little spark in your normal routine. Try one or try them all- and tell me below which one you think you will enjoy the most!

If you follow me on Instagram (and if you don’t, you can click here to follow!), you may have seen the live video that I did with my fun friend Ellen. Ellen and I created this drink for Mother’s Day and it turned out so great!! We were pretty impressed with ourselves with the finished product. Ellen figured out the proportions that we needed while I worked away at squeezing all of the lemons in the house!

As you can see from Ellen’s notes above, we started with 4 ingredients- but then decided to add a fifth ingredient. We added a lemon-flavored sparkling water to top it off. We really loved the flavor that the sparkling water added, but you may prefer it without. It is totally up to your preference, but I think it complements the flavors nicely and ties it all together! Ellen also wanted to use a flowery flavor and so she chose St. Germain to mix with lemon juice, a simple syrup, and vodka. It’s a perfect combo!

Ellen’s Elderberry Lemonade Cocktail

Makes 2 drinks

INGREDIENTS

8 oz. of fresh-squeezed lemon juice (about 6-8 lemons)

2 oz. of Vodka (we used Tito’s)

2 oz. St. Germain Elderflower Liqueur

2 oz. Simple Syrup* (sugar and water)

Lemon-flavored Sparkling Water to top off

Shaker with ice

DIRECTIONS

*Make simple syrup (it really is simple!) by heating 1 cup water with 1 cup sugar and stirring until sugar dissolves. Remove from heat and let cool before using in your drink.

Juice the lemons and pour the juice into cocktail shaker.

Add vodka, St. Germain, and simple syrup

Close shaker and shake.

Pour liquid into glasses filled with ice.

Top with desired amount of lemon sparkling water.

Garnish with lemon slice and a flower and enjoy!

INFUSED WATER

For another simple but delicious way to add a little oomph to your summertime drinks, try infusing water with some of your favorite fruits or veggies. There is a reason a spa always adds a little cucumber or lemon to the water that they make available- it is refreshing and healthy! I love this method for adding flavor to water while also adding nutrients!

For my family, I first tried 3 different variations in 3 different pitchers. These were our favorites in order of our favorites. 🙂

  1. Celery and Cucumber (adult favorite)
  2. Apple Grape (kid favorite)
  3. Kiwi Pear

To infuse water, all you have to do is chop the desired fruits and/or vegetables. Place the fruits and veggies in a pitcher of drinking water and let set for 2-8 hours. I usually make it at night and then it is fully infused in the morning.

After the water is infused, remove the fruits and veggies as they will have absorbed water and will not be so great to eat. My kids didn’t believe me and wanted to taste the water-logged fruit- they are believers now. 🙂 I did add freshly cut fruit and veggies to the glasses just before pouring to serve. A striped straw adds an extra fun touch and some extra color!

There are so many options of what to add to water to infuse it- from herbs to berries. I would love to hear some of your favorite choices! Leave me a comment and tell me what sounds good to you!

PITAYA SPARKLING WATER

Mmmmm…just typing that heading makes me wish for a glass of pitaya sparkling water right now! I have been so happy to discover pitaya powder to add to my drinks and recipes. The color is fabulous and all-natural- it kind of just makes you feel happy when you make it and drink it! This is truly as simple as it gets- and the return on time spent making this is almost foolproof- it always seems to be a hit! It is as easy as adding a pinch or a 1/4 teaspoon to a glass of sparkling water. Pitaya powder has a sweet flavor and so you can start there and add more as you like to discover just how much you like to add.

Another option is to make ice cubes using water with pitaya powder. Simply mix pitaya powder (1 teaspoon to start and add more if you like) in a small pitcher of water and stir well. Taste and add more pitaya powder if you would like. Pour the water mixture into ice cube trays and freeze. When the ice cubes are ready to be used, place them in a glass and pour sparkling water over the cubes and watch the color magic happen. Add a paper straw in a pretty design, and sip away!

What is pitaya powder you ask? And, where do you find it?

Pitaya is also known as dragonfruit. It has a bright pink natural color and is full of nutritional goodness. It is as healthy as it is beautiful! Pitaya is full of Vitamin C, Vitamin B proteins, fiber, and essential acids. It is known as a “super fruit” and helps with digestion, the immune system, and with metabolism. I buy mine at Suncore Foods. The ladies that run the company are wonderful to work with and really love what they do! If you would like more examples of how I use pitaya powder, I will share more soon.

I hope these ideas inspire you to perk up a plain drink or serve something creative and fun at your next get-together! I always love greeting guests with something fun to sip – and I enjoy making something special for my family on a regular night at home, too! Variety is definitely a spice of life and so I encourage you to spice it up with a simple tricks that turn ordinary into extraordinary! You know I love to hear what you think! Leave me a comment below and share any feedback or ideas that you have!

Happy Sipping!

xo,

Lydia

lemon white bean dip with rosemary
Lemony White Bean Dip with Rosemary

This white bean dip is so perfect for a quick appetizer to serve at home or to take to a party. My family always asks me to triple the recipe when I make it for us- they love it that much. I love how simple it is to make!

There was an Italian restaurant in the town where my husband grew up that served a dip similar to this. I always ordered it and so my husband and I started trying to replicate it at home without knowing the exact ingredients or measurements. I love how it turned out! It was coarsely chopped rather than mixed in a food processor when made at the restaurant. I share the way to adjust to the more authentic Italian way at the end of the post, if you would like to try it that way, too! Here are the ingredients you will need for either way…

I use reduced sodium white beans (you can also use Cannellini beans) and then add salt as I like. Regular beans work just as well- I just use less salt if I am serving with a salty cracker or bagel chip.

The first step to making this lemony white bean dip is to put the can of beans, 2 cloves of garlic, and 2 Tablespoons of lemon juice in a food processor.

Blend on low until beans are coarsely chopped, and then pour in 1/4 cup of extra virgin olive oil and continue to blend until desired consistency- usually just a few seconds.

After the beans, garlic, lemon juice, and olive oil are well-blended, remove the mixture from the food processor and transfer to a medium serving bowl. Next, you will add 1/2 teaspoon to 1 teaspoon of lemon zest and 2 teaspoons of minced, fresh rosemary. Stir well.

A side note about using an actual lemon zester…I actually prefer to use a cheese grater to zest the lemon for this recipe. Simply, rub the lemon on the cheese grater over a plate or bowl. The pieces are very tiny and are so good in the dip without being overpowering. The zest gives the extra punch of lemon flavor that I love in this recipe!

I like the citrusy, lemon taste and so I use one teaspoon of lemon zest. If you prefer less, that will work too! Adjust to suit your tastes, but I highly recommend the lemon flavor if you’re a lemon lover!

Season with salt (pepper, too, if you like) and drizzle the dip with 1 extra tablespoon of olive oil to top it all off. I like to swirl it around and then garnish with a sprig of rosemary. You could also add a slice of lemon as a garnish.

Serve immediately with bagel chips, crackers, or a sliced baguette. You can also make this ahead of time and keep in the refrigerator for 2 or 3 days. I actually love the way the flavors taste after it has been made for a few hours. I never get a chance to put it in the fridge- the crew at my house eats it all in no time! I hope your family and friends enjoy like mine do!

And, if you prefer the beans to be more coarse rather than pureed, you can achieve that by using a potato masher. I really like the bean dip when it is made with the potato masher- that was the original way that I made it. The food processor just makes it really fast and easy- and with less chopping because you can put the whole cloves in the food processor to be chopped. But, if you don’t have access to a food processor or just like the more authentic, Italian way- give the potato masher a try and see which way you like better! Just remember to mince the garlic. 🙂

LEMONY WHITE BEAN DIP

Ingredients~

1 can (15 1/2 oz) of Great Northern White Beans (or Cannellini Beans), drained and rinsed

1-2 teaspoons Grated Lemon ( also known as lemon zest)

2 Tablespoons Fresh Lemon Juice

2 (small to medium) Cloves of Garlic

1/4 cup Extra Virgin Olive Oil

I Tablespoon Extra Virgin Olive Oil (for topping the dip when finished)

2 teaspoons Finely Chopped Fresh Rosemary

1/4 teaspoon Salt (add more or less according to your taste preference)

Pepper to taste

DIRECTIONS TO MAKE LEMONY WHITE BEAN DIP

  1. Place the rinsed and drained beans, lemon juice, and peeled garlic cloves in a food processor and pulse until the beans are coarsely chopped.
  2. Add 1/2 cup extra virgin olive oil and pulse in food processor until well combined.
  3. Transfer bean mixture into a small/medium serving dish (this recipe yields about 2 cups).
  4. Mix in lemon zest and minced rosemary. Add salt and pepper to taste.
  5. Drizzle remaining 1 Tablespoon of olive oil over top. Garnish with rosemary and/or a lemon slice.
  6. Serve right away or store in refrigerator (covered) for 2-3 days. Serve with bagel chips, pita chips, crackers, sliced baguette, veggies.

Enjoy!

xo,

Lydia

P.S. My friends Lance and David came over for a quick lesson on making this bean dip- you can see our LIVE video here!

Pots de Creme

If you love a rich and creamy chocolate dessert, then this one is just for you! The name alone- Pots de Creme- sounds very fancy, but you will be surprised at how easy it is to make this decadent and delicious dessert! My college roommate and forever friend gave me the recipe after she impressed me with her fancy dessert on one of my visits to see her and her family. Her husband is half French and so he suggested this treat. She knew me well enough to know that it would be a big hit, and that we would basically eat all of the servings in one night just like our college days!

For this recipe, you only need a handful of ingredients. It is quick and easy to make- you only need to allow time for it to chill. You can find more elaborate recipes- I know they used to add in a step called a “water bath” to finish the recipe, but it just isn’t necessary to achieve the same result. I have also used a double boiler to melt the chocolate and mix in the cream, but I have found that letting the heated yolks and milks melt the chocolate in the blender is the best method for keeping it simple. As you can see in the photo below, it whips up to be so thick and rich… and so small serving sizes are ideal. I use 4-ounce ramekins and a small amount of homemade, fresh whipped cream to top the chocolate goldmine. Of course, you can use larger serving sizes and add more whipped cream plus any other topping you like. Raspberries and strawberries are always a perfect way to up the delish factor, but I am a purist when it comes to chocolate pots of cream.

Chocolate Pots de Creme

Ingredients

12 oz. bag of Ghiradelli semi-sweet chocolate chips (you can also go with darker chocolate if you like)

1 1/2 cups heavy cream

1 1/2 cups whole milk

6 large egg yolks

5 tablespoons of granulated sugar

1/4 teaspoon salt

1 Tablespoon confectioner’s sugar

1/4 teaspoon vanilla extract

Directions to Make…

  1. Whisk the egg yolks, 1 cup of the cream, the milk, granulated sugar and salt in a medium-sized saucepan over medium heat. Continue cooking and stir constantly for about 5 minutes until it is almost boiling. The mixture should be thick enough to coat the spoon or spatula.
  2. Place the chocolate chips into a blender and then pour the milk mixture over the chocolate chips. Use care with the hot milk mixture. If using a food processor, cover the open spout with a cloth to prevent the hot mixture from contacting skin. Blend until smooth– scrape the sides as needed to be sure it is all mixed smoothly.
  3. Pour the chocolate mixture into ramekins and place in refrigerator to set. The pots de creme should be chilled in 2-3 hours.
  4. When ready to serve, whip the 1/2 cup of heavy cream with confectioner’s sugar until soft peaks form. Fold in vanilla. Spoon a dollop of whipped cream on the top of each ramekin. Top with berries, if desired. Serve and enjoy!

If you would like to be more authentic in the way you serve this dessert, look for antique pots de creme serving dishes at antique or vintage shops. You can also find sets or individual pots online. The sets are tiny cups with one handle and a lid. A small spoon is used for eating from the small pots- usually a demitasse spoon. If I were to buy a set for our family to have, I would choose these…


Aren’t they so pretty? I also love the new set made by Mottaheda. The neutral color works for every occasion. But, clearly the decadence of the dessert itself stands alone no matter what you choose to serve it in- a simple ramekin works just fine, too!

I always love to hear how you like the recipes that I share! Leave a comment below and give me your thoughts. Also, if you have egg whites that are left over from making this dessert, you can use them to make this Pavlova! Sometimes it is helpful to be able to make 2 easy desserts at once for special occasions. Happy Baking!

Best Pavlova with Strawberries

I don’t know what it is about egg whites and sugar being baked at a low temp, but it creates magic in the form of meringue- and this meringue cake called a Pavlova. This dessert is named after the famous Russian ballerina, Anna Pavlova…and I can see why! Light, airy, delicate, lovely, sweet, and beautiful~ does that sound like a ballerina to you? That also describes this easy yet fancy dessert! I am no ballerina, but just the thought of this dessert makes me want to twirl. :). I made this dessert as part of our Mother’s Day celebration- my mom LOVES strawberries and so I always love setting a strawberry themed table for Mother’s Day in her honor!

I doubled the recipe so that I could show you how beautiful the large Pavlova is as a main event (shown above) and how pretty and dainty mini pavlovas look for more individualized servings (shown below).

As a child, I grew up with my mom baking meringue cookies each Christmas and they were always my favorite. I remember how she would tell me that you could never bake meringue on a rainy or damp day- and so it would make it extra-special to have to wait for the right day. The humidity will ruin a batch of meringue- I have tested the theory many times out of impatience in hopes that each time my mom would not be right. But we all know that mom is always right- and yes, baking meringue on a rainy or otherwise humid day does not work out well. So, please keep that in mind when you decide to make these. Damp weather makes for flat and chewy meringues- I speak from experience! And so, I want to share the Pavlova recipe that is a version of the meringue cookies I fell in love with as a child. Follow the recipe below for an impressive-looking and somewhat fancy desert! It is so much easier than it seems!

I love the look of the big pavlova – and I would love to know which one you prefer (the large or the minis?). The biggest difference to me is in serving them. Below, I show you the Pavlova after it has been sliced. Expect the crust to crack and break a little when the dessert is cut. It gives it a rustic feel and is definitely not like cutting a flour-based cake.

Individual servings make the actual act of serving the dessert easier- it really depends on your guests and the feel you want to achieve. If it is more formal, I would suggest individual servings. If you are wanting a more casual feel, go ahead and make the show-stopping large version and don’t worry one bit when it cracks as it is cut. It is delicious either way!

This dessert is great for anytime of the year- but my very favorite time to make and serve Pavlova is during strawberry season. There is nothing like topping the dessert with freshly-picked strawberries and adding in other berries of your choice. I go with blueberries, raspberries, and blackberries along with the strawberries, but I am a berry girl. Choose your favorites or stick with just strawberries. If you want to continue with the strawberry theme, add strawberry touches to your place setting. This is really perfect for a Mother’s Day gathering. I love it when strawberry season and Mother’s Day collide!

Here, I used a white tablecloth and then added green pagoda wrapping paper down the center of the table as a runner. The gorgeous paper is from A Pretty Paper Company/Ruby Stripe. I love being able to change up the look of a table setting by incorporating beautiful patterns from wrapping paper. It makes a difference at a fraction of the cost of a customized tablecloth. Clean up is also very easy! No washing, dry cleaning, or ironing necessary when you decorate the table with a paper runner. Ruby Stripe sent me their pagoda designs in green and in white. I used the green background for the table and the white background coordinated perfectly with a small gift at the table for Mother’s Day. The fabulous compote that I used in the center of the table in lieu of flowers is from Parker Kennedy Living and is a vintage piece. I added trendy plates from Kate Spade in a strawberry pattern and her bright yellow china pattern to tie it all together. The adorable serving dish with strawberries in it and bees on the outside is from PKL-The Cellar.

Add in touches of pastel pink, and it will ground the bright, vivid colors and bring it all together. I added pink lemonade and pink satin ribbon to the gifts to bring in the small touch of soft pink that the table needed. I really love mixing patterns, and I feel like it works best when coordinated with white and with a solid, pastel color.

Here is my favorite Pavlova recipe…it is different from what my family usually thinks of for dessert- and they all love it. It gets rave reviews from the adults and the teenagers. I literally hide the dessert from my son so that he doesn’t decide to taste test too soon. He has been known to polish-off an entire dessert all by himself when no one is looking (which is also how we discovered his tree nut allergy when he was a toddler). I hope you love this as much as my family does. It makes it into the dessert rotation as often as I can- it is truly delicious! It is perfect for everything from a ladies’ lunch, to Mother’s Day, to a birthday celebration. Tell me your favorite topping on a Pavlova by leaving me a comment below and tell me what your family thinks of this dessert! Happy Baking!

Pavlova

You will need…

4 egg whites (use egg yolks to make Pots de Creme)

1 cup granulated sugar (spin it in the food processor for a few seconds to make it fine and it will taste even better)

1 teaspoon cornstarch

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

Whipped Cream- made with…

1 cup heavy cream

2 Tablespoons granulated sugar

1/2 teaspoon of vanilla

Strawberries (plus blueberries, raspberries, blackberries if you like)

DIRECTIONS FOR MAKING THE PAVLOVA –

Preheat oven to 350 degrees Fahrenheit. You will reduce the temperature to 200 degrees after you put the mixture in the oven.

Line a baking sheet with parchment paper (I have tried using non-stick pans without parchment paper and it always sticks- you definitely want to use the parchment paper).

Using a mixer (handheld or upright), beat the egg whites until soft peaks form. This usually takes 5-7 minutes depending on your mixer.

Next, add sugar (one Tablespoon at a time) and continue to beat at high speed until stiff peaks form. The mixture will be thick and glossy.

Add the vanilla extract and use mixer to mix it in.

Combine the cream of tartar and the cornstarch in a small dish and then fold into the egg white mixture using a spoon or spatula.

Spread the mixture in an 8-inch circle onto the prepared pan. Or, spoon small sizes onto the pan to make individual servings. The sides should be higher than the middle of the circle so that you can add the whipped cream and fruit to the middle.

Place the Pavlova in the oven and turn oven temperature to 200 degrees (F). Leave oven door closed and let bake for 90 minutes.

After 90 minutes, turn off the oven and let the Pavlova completely cool inside the oven. This step is part of the trick to the perfect Pavlova- I leave it for a couple of hours or more and let it rest. When you remove it from the oven, the Pavlova should have a crisp outer crust and will be marshmallow-like in the center. When you are ready to serve dessert, add whipped cream (see below for homemade whipped cream) and berries to the top of the Pavlova. Serve immediately and enjoy!

HOMEMADE WHIPPED CREAM RECIPE

1 cup cold heavy cream

2 Tablespoons Confectioner’s Sugar

1/2 teaspoon vanilla extract

Using the mixer, begin to whip the heavy cream until it thickens.

Add the sugar and vanilla extract and continue to whip until soft peaks form (don’t over beat the cream). You will have around 2 cups of fluffy whipped cream. It is best served immediately, but the whipped cream will typically hold its shape for a day if tightly covered and refrigerated. Just as a side note, the kids and I tried using Cool Whip as a substitute for whipped cream. Cool Whip was no match for the real thing- the Pavlova is so much better with homemade whipped cream and it is so easy to make!

xo,

Lydia

Freshest Salsa Mexican Recipe
The Three Best Recipes for Your Fiesta (or Taco Tuesday)

We all know that having good food can make or break a party! Today I am going to share with you my 3 best recipes for a fiesta. These are my go-to recipes for any party, to be honest. You definitely don’t have to save them just for a fiesta. The Black Bean recipe is one that I get asked to share over and over! And so, here you go! My absolute favorite party appetizers for a casual gathering! They are easy to make and they always disappear fast! I like to serve salsa in an individual bowl for guests if possible. Here I used cupcake cups that are made to hold liquid. They are from Party Hat Paper Company.

This is my husband’s recipe for Salsa! Ron’s recipes are always so good- it can be hard to get him to write down the measurements for what he makes because he loves to just “iron chef” it – but I have been convincing him to write it down lately. My kids love this salsa so much- and I do, too- and so I thought you guys might like to have it on hand! It is soooo good!

Best Ever Salsa Recipe

One small sweet onion 

¼ cup of fresh lime juice (add more if you wish)

2 teaspoons salt

½ cup of fresh cilantro

Fresh jalapeño in amount of preference (half of a medium size is what I use)

6 to 7 medium to large tomatoes

Chop all ingredients to place in a food processor.  You will probably need to process in a few batches then final mix everything together in a bowl.  Serve with bite size Tostito’s.

Freshest Salsa Mexican Recipe

My second easy recipe- which is great for Taco Tuesday ideas- is a burrito bowl. I can’t tell you how much I love how easy this is!! My husband and I just put out all of the choices and then everyone makes their own! I love serving them in small pots with a large lettuce leaf for the base just for the fun of it- but they are also great served in a taco bowl. Needless to say, it works equally as well on any bowl you have!

Best Burrito Bowl Ideas

best-burrito-bowl-recipe

Yellow Rice (you can choose any rice you like, but we like yellow rice for something different) Other good choices are Mexican Rice or white rice with your favorite spices. Cook as directed on package

Black Beans or Pinto Beans Cooked

Torn Lettuce or Spinach

Chopped Tomatoes

Shredded Cheese

Avocado Slices

Salsa (see recipe above)

burrito-bowl-recipe

I saved my very favorite recipe for last. This is called Cowboy Caviar but, for some reason, I have never liked that name. So, Black Bean Dip works just as well for me. Anyway, when my husband and I were engaged, my coworkers hosted a Fesita shower for me. This dish was one of the appetizers, but I didn’t actually have any at the party (I was too busy being the bride-to-be). One of my friends got the recipe and then gave it to me and told me that I had to make it. I didn’t take her too seriously but she told me again that I should make it for a party I was going to – and so I finally did! And, the rest, is history. It has become my go-to recipe for anytime I need to bring an app to a party. I even had a chef once ask me for the recipe! I thought that was funny and was quite a compliment. So, here is the recipe…

black-bean-dip-cream-cheese

Cowboy Caviar

8 oz. cream cheese (softened)

15 oz. can of black beans, drained and rinsed

4 oz chopped black olives

1 small chopped onion

1 clove chopped garlic

2 Tablespoons olive oil

2 Tablespoons lime juice

1/4 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon crushed red pepper

1/8 teaspoon black pepper

Mix all ingredients (except for cream cheese) together in a medium bowl.

Spread cream cheese on a serving platter

Add bean mixture to top of cream cheese

Garnish with lemon slices or pepper slices and cilantro.

Serve with bite sized Tostitos or blue corn chips.

Enjoy!

I hope this is a favorite at your house, too! My kids can’t stay away from it when I make it. There is something about all of the flavors together that are just so delish! Let me know what you think in the comments below! And, remember that you can easily double this recipe if you have a large crowd. No one will complain! 🙂 Have a great day!

XO,

Lydia