This is post is long overdue, I can’t tell you how many times I’ve started to write only to get distracted by life and put it on the back burner. May has flown by! I’ve recently been obsessed with garage sales and hunting down great kid toys and clothes. I’ve found so many awesome deals and classic toys for little J. The quality of these older toys far surpasses what can be found on retailers’ shelves today and for a fraction of the cost.
Little J is playing with my $4 Little Tikes Waffle Blocks find! These classic building blocks are great for little hands and I love that I can throw them in the dishwasher to sanitize a few times a year.
Our wonderfully warm spring weather has made me want to spend every possible moment outside enjoying the sun. We have our garden planted and started working on our summer yard project. Last year we started pulling the overgrown brush from our side yard and we are just about ready to lay down a stone edging and landscape. Here is what it looks like now, ill post a reveal picture as soon as we are finished!
Little J has enjoyed being outside and helping water the garden and flowers. I can’t wait to let him pick the squash, tomatoes, green beans, jalapenos and cucumbers from the garden. Summer is so much fun!
A few weeks ago I tried a new recipe and I wanted to share. I seem to gravitate to the warm hardy winter recipes. Soups, casseroles, oven baked cheesy goodness, so I am always on the look for yummy summer dinner ideas. I had some frozen tilapia fillets that needed to be used and was inspired by the recipe found here and made a few adjustments. We grow jalapenos in our garden and this will be a great recipe to make once they are ready to harvest!
Cilantro-Lime Slaw Ingredients:
- 6 tablespoons mayonnaise
- fresh lime juice from ¼ of a lime or more to taste
- 1/4 teaspoon rice vinegar
- 1 teaspoons minced garlic
- 1 teaspoons Sriracha
- 2 teaspoonssugar
- 1 1/2 tablespoons finely chopped fresh cilantro
- 1/8 red onion, very finely minced
- about 2 1/2 cups slaw mix (bagged cabbage and carrot shreds)
Mix together mayonnaise, lime juice, rice vinegar, garlic, Sriracha, and sugar. In a separate bowl toss together the cilantro, onion, and slaw mix. Slowly add the dressing mixture to the slaw, tossing occasionally until veggies are coated. Cover and chill a few hours up to a day in advanced.
Sriracha Aioli Ingredients:
- 1/4 cup mayonnaise
- 1 tablespoons Sriracha
- fresh lime juice from ¼ lime
- 1/4 teaspoon cumin
- 1 teaspoon sugar
- pinch salt
Mix together all ingredients. Cover and chill until ready to serve.
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon brown sugar
- 1/2 teaspoon salt
- 1 pound tilapia or fish or your choice
- 1 tablespoons olive oil
- 8-9 tortillas
- chopped cilantro
- sliced jalapenos, for topping
Mix together cumin, chili powder, brown sugar, and salt. Rub spice mix on the fish. Bake in the oven on cook in a skillet with a bit of olive oil.
Assemble tacos by placing fish on tortillas, add slaw, a drizzle of Sriracha Aioli and top with sliced jalapenos.