This weekend I flew to Napa for the wedding of one of my oldest girlfriends. Since Q had to work, my best friend and I were dates. The weekend was BEYOND beautiful and I couldn’t wait to share.
Sunglasses are Karen Walker/ Long-Sleeved Dress is Joie/ Black Lace Dress is Joie
1. Kitchen remodel is still coming along…. The dirty, dusty, gross part is almost over and the fun, decorating, cabinet installing part is about here. Living in a quarter of my house is getting old fast. (Oh ya, this bar/pass through area wasn’t there a week ago! Hellllo natural light!)
2. There have been so many slow cooker meals in my house the past three weeks, I don’t even know what I am going to do with an actual kitchen. I’ve decided that you can basically throw anything in a crockpot and it will turn out well. This recipe is a new easy favorite. (Me cooking in my make shift kitchen… It’s been interesting)
3. These shoes are my everything. I was SO hesitant to buy Birkenstocks because they remind me of mom shoes (no offense to my super cool mom). But these screamed my name, I bought them on impulse and literally where them every single day when I teach. My feet have never been happier.
4. I’m completely in love with our new Tuft & Needle mattress. A full, fun new bedding post coming soon, but spoiler alert- we’ve never slept better.
5. Ikea on the weekends is hell. This $10 orchid made the 90-minute drive and 2-hour shopping stint worthwhile.
6. I’m off to Napa this weekend to celebrate one of my closest girlfriends weddings. My two girlfriends are meeting me in San Fran and we are renting a car and driving up together- should be a fun adventure!
So this could be my new favorite weeknight meal. It’s basically all of the yumminess of Mexican food in a casserole. PS how Southern am I making casseroles? It is super simple to make and can be frozen or prepared in advance (don’t you love when you can do that?).
The base is a simple mix of onions, green bell pepper and turkey. Add in a mixture of beans and tomatoes, top with cheese and chips and bake. Viola. The casserole can have any toppings you want! I liked the addition of fresh tomatoes and some green onions to make it feel healthy (ha-ha-ha).
This quick and easy weeknight Mexican meal takes 20-minutes and is a guaranteed crowd pleaser!
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green pepper, diced
- 1 pound lean ground turkey
- 1 cup frozen corn kernels
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper or more to taste (optional)
- 2 cups (16 ounces) jarred chunky-style salsa
- 8 to 9 cups (about 7 ounces) corn tortilla chips
- 2 1/2 cups shredded Mexican cheese
- Assorted toppings such as sliced avocado, sliced green onions, sliced jalapeños, diced tomatoes, plain Greek yogurt. additional salsa, hot sauce
- Preheat the oven to 375ºF. Lightly mist a 9×13-inch baking dish with a cooking spray or oil mister. Set aside.
- To a large skillet over medium heat, add the olive oil. When the olive oil is hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the pepper. Cook, stirring occasionally, until tender, about 5 minutes. Add turkey. Season with a pinch of salt and freshly ground pepper. With a wooden spoon, break up turkey until almost cooked through (it is ok if some of it is still pink). Add corn, all of the beans, chili powder, cumin, paprika, oregano, cayenne (if using) and salsa. Stir to combine and cook until warmed through, about 3 minutes. Remove from heat.
- Spread half of the tortilla chips evenly in the prepared baking dish. Drop half of the bean mixture in dollops over the chips. Sprinkle evenly with half of cheese. Top with the remaining chips, then spoon on the rest of the bean mixture, and finally sprinkle on the remaining cheese.
- Bake until the cheese is melted and the casserole is hot throughout, about 20 minutes.
- Serve with desired toppings.
1. Oh hey friends- this kitchen reno is kicking my butt! It is all coming together SO well and hopefully the next 5-1000 weeks go by quickly :). I am sort of dying about the amount of dust that is in my house, but just taking deep breaths and looking myself in my bedroom whenever possible.
2. I have found the most fabulous gym down here, Novo Fitness. What I miss most about LA is the abundance of healthy options and workout classes. Well, Columbus finally has an amazing barre studio that I actually love going to each night. I’m still swimming, but adding this into the rotation.
3. Have you heard of Birchbox? They send you 5-6 samples of health/beauty goodies a month. I’m sort of obsessed, although my sample drawer is totally bursting at the seams! I’ve found so many great new products through the company and who doesn’t love getting a box full of fun, new goodies each month?
4. Job… oh about that. I have been searching high and low and far and wide for a fabulous teaching gig. Unfortunately for me, the jobs on the Army base are few and hard to come by and the ones in the public school district are even harder (they let go of 130 teachers this year). So, I’ve been subbing almost every day, putting my name out there and meeting principals. I’m staying busy and honing my craft and praying something fabulous comes my way soon.
5. Did I ever share this awesome cornhole set I had made for Q for his birthday? Cornhole is a very Southern game – basically throwing bean bags into a hole. I think these turned out fabulously and think they would be SO fun for an engagement or wedding gift. (This is the company who made them for us. They ship nationwide).
6. White after Labor Day? I’m a rulebreaker. What can I say? (Pants are J. Crew/ Bag is Kate Spade/ Shoes: J. Crew)