My kitchen smells sooooo good right now! I am attempting to make banana bread (for the first time) with a few over ripe bananas. I’m also attempting to type this post with Gracie’s mouth on my hands with a ball in her mouth, so I apologize for any typos.
ANYWAYS. Before I go into this weekend and a new recipe, I’ll go back and talk about my trip to Chicago from a couple of weeks ago.
I arrived Wednesday afternoon to set up for a client event and as soon as that was over, I headed to Wrigleyville to meet with one of my besties for dinner.
How cute is this neighborhood?! Reminds me a little bit of Greenwich Village in New York City (The Village is still my #1 though).
And when she told me she lived behind Wrigley Field, I thought she was kidding. Nope! Her backyard.
I’ve never been to Wrigley Field before and this was as exciting as it could be for a huge Cardinals fan.
After dinner, we said our good-byes and I headed back to my hotel because I had to get up bright and early for a client event the next day. After a long day of working at Navy Pier (not too shabby, I suppose), I met up with my OTHER bestie for nothing other than DEEP DISH PIZZA.
Now I’m drooling. And my banana bread doesn’t even sound good anymore. Hmph.
Anyways – while my trip to Chicago was great, you can’t imagine how happy I was to be back in Des Moines with my little family.
We had a blast last weekend as it was our first weekend together in more than a month, but this weekend wasn’t nearly as exciting. Kevin had to work this weekend ( ), but we managed to sneak in some fun when he wasn’t at work!
Yesterday we went to the dog park and I caught some rays with a friend by our pool.
And today we took Miss Grace to Saylorville Lake for some swimming and hiking.
And now I’m crunching numbers to see how I can buy a boat.
When we got home, Grace got a bath and slept all afternoon.
And now she’s CRAZY!
But enough about her right now…I have a new recipe!
And it’s Mexican! Surprise? No? Okay.
Behold – Fiesta Black Bean Chicken Quesadilla. Why “Fiesta”? I don’t know. Sounds cool.
First, I put Kevin to work by cutting limes and tomatoes.
The ingredients I used for my “fiesta” black beans.
Next I made Mexica Crema, which is similar to sour cream, but better.
Assembly time! On my quesadilla, I used: tortilla, shredded cheese, grilled chicken breast, fiesta black beans, tomato and crema.
After a few minutes in the pan this baby was calling my name and it was DEEEEE-lish.
Fiesta Black Beans
- 1 can of black beans
- 1/2 tsp cumin
- 1/2 tsp Arizona Dreamin’ Penzey’s spice
- 3 dashes of Tabasco sauce
- 1 tsp salt
- 1 tsp pepper
- Juice of 1/2 a lime
- Mix everything together in a small pot over medium heat until warm
(Typically Mexican Crema is made with heavy cream, but I didn’t have any so I used a very small splash of half and half.)
- 1/2 cup of sour cream
- Small splash of half and half
- 1 tsp salt
- 1 tbsp of lime juice
- Combine in a small bowl
- Mix until thin
And now I shall go get my banana bread out of the oven that smells oh-so good and watch the latest Food Network Star and Mrs. Eastwood and Company episodes. Don’t I have such great taste in TV?