unplanned polka dot

polka_dot_shirt_1One of the last things I think about right before drifting off to sleep is what I am wearing the next day. This speeds up my getting ready time considerably (and saves me a sigh or two from the husband). On Saturday I woke up with somewhere to go, no clue of an ensemble and of course was already running late. In times like these a girl has got to keep things simple. For me that means messy tucked blouse, sensible heels, shrunken jacket and accessory free. Unless of course you open your makeup bag and discover your eyeliner and eyebrow brush missing – then you throw on some sunnies (and wonder if you’ll ever find all the things your toddler has squirreled away).polka_dot_shirt_2 polka_dot_shirt_3 polka_dot_shirt_4 polka_dot_shirt_5|WEARING|Forever 21 jean jacket/polka dot blouse similar/H&M jeans (my DIY inner ankle zip pair)/ZiGiny pewter pump/beige tote similar

brandyjsig

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crunchy black bean tacos

crunchy black bean tacosI have a friend who finds Mexican fare to be far too simple.  He proclaims “it is merely beans and cheese with random other ingredients held together in a flour or corn vessel.”  While I adore my friend I do not think he could be more wrong.  The beauty of this cuisine is that you indeed can use the same ingredients over and over but it’s how you prepare them that makes them special.  My family, like so many others, is obsessed with Mexican food – having a fiesta weekly at the very least.  I am happy to say these crunchy little gems have been added to the list of possible main courses.crunchy black bean tacos

Crunchy Black Bean Tacos
 
Prep time
Total time
 
Serves: 8 tacos
Ingredients
  • 2 cans of black beans, drained and rinsed
  • ¼ cup red onion, minced
  • 1 garlic clove minced
  • 1 jalapeno seeded and minced (keep the seeds if you like it hot)
  • 1 tsp cumin
  • 1 tsp paprika
  • juice of ½ lime
  • 2 Tbsp cilantro, chopped
  • 4-6 ounces pepper jack cheese, grated
  • 3 Tbsp olive oil
  • Pinch of salt and pepper
  • 8 corn tortillas
  • salsa, guacamole, sour cream and/or lime wedges for serving
Instructions
  1. In a medium bowl, add beans with red onion, garlic, jalapeno, cilantro, spices and lime. Add a pinch of salt & pepper and lightly mash all of the ingredients together with a fork. Taste and adjust seasonings if need be.
  2. In a large, non-stick skillet, cast iron skillet or stove top griddle, add oil and heat over medium-high heat.
  3. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about ¼ cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.
  4. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape. It’s alright if a little filling spills out – it will form a crispy and delicious treat on the edge.
  5. Cook each taco for about 3 minutes* per side until they are nicely browned and crispy (be sure to go towards the fold when flipping with a spatula to the other side). You will be able to do more at a time on a griddle which is what we use.
  6. Serve tacos with toppings like salsa, guacamole, sour cream and/or lime wedges.
Notes
*Corn tortillas are resilient to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.
Nutrition Information
Serving size: 4

recipe inspired by Endless Simmercrunchy black bean tacos

Last night was the second time in less than a week we have devoured these tacos (not ashamed).  And a little tip from me to you – make EXTRA because heating one up beside your egg in the morning is nothing short of pure breakfast taste explosion heaven.  Topped off with some salsa and you have a pretty amazing version of huevos rancheros.  So there you have it – dinner, cocktails, dessert and breakfast.  De nada.

brandyjsig

 

 

 

Crunchy Black Bean Tacos
Posted in Cinco de Mayo, recipes, what's cooking | Tagged | 27 Comments

jalapeño cilantro margarita

jalapeno_cilantro_maragarita_1Earlier this week Shan showed off her tantalizing tequila lime cookies. Lime, coarse salt and booze – not exactly a “wash down with milk” kind of treat. If you went through all the trouble of making cookies (and there’s a tequila bottle open) you deserve a cocktail, at least that’s the rule in my limited baking kitchen.

I am somewhat of a margarita snob (I know, so pretentious). Honestly what I thought was so yummy back in my early 20s I have come to realize is a very generic version of what a margarita should taste like. Many are far too sweet with artificial lime flavor – a true margarita should be light, refreshing and above all FRESH. I love this recipe because it not only gives homage to an authentic margarita but it adds the perfect twist of cilantro and jalapeno (don’t be scared, it only adds a touch of heat).

jalapeno_cilantro_maragarita_3

Jalapeño Cilantro Margarita
 
Ingredients
  • ½ oz cilantro syrup (1 cup water, 1 cup sugar heated until sugar is dissolved. Steep a cup of cilantro leaves in syrup for 10 minutes, cool and store for up to a month in refrigerator. Or use simple syrup you have on hand, heat and add cilantro.)
  • juice of 1 lime – plus more for garnish
  • 2oz of GOOD tequila (Patròn is my absolute favorite. I would do a shot of it even at my lightweight level – I would probably regret it later but at least it would taste better than crappy tequila.)
  • fresh jalapeño strips – plus more for garnish
  • salt to rim glass
  • ice
  • cilantro sprigs for garnish
Instructions
  1. Rim glass with lime than dip in salt. Fill glass and cocktail shaker with ice.
  2. Add cilantro syrup, juice of lime, tequila and jalapeno strips to shaker – shake vigorously for at least 20 seconds. Pour through shaker strainer into salt rimmed glass and garnish with lime wedge, jalapeno ring(s) and cilantro sprig. This makes one 4 oz cocktail – adjust to glass size and amount of margarita consumption necessary.

recipe inspired by today’s nest

jalapeno_cilantro_maragarita_2Margaritas are of course especially yummy on a warm day, but fire up a mexican feast and they become a year round concoction. This gets me thinking… we already have the cookies and Cinco De Mayo is just around the corner, seems like we may need to post something in the form of a taco. Maybe, we’ll think about it.

Adiòs for now…

brandyjsig

 

Posted in cheers!, Cinco de Mayo, recipes | Tagged | 8 Comments

the sweetest surprise

A few days back, Adelynn and I were rummaging through some old books when I came across a floral journal that I hardly even remember owning.  I sat down, and began flipping through it and instantly realized what it was.  Words.  Emotions.  Excitement. Uncertainty.  Panic.  All spilled out onto those pages.  I rarely write in a journal, but there have been times in my life that I have felt compelled to.. and this was definitely one of them.  Flipping through those pages I quickly realized that I had not only found an abandoned journal, I had found an abandoned me.

shan_journal

Much of my life has been unplanned.  I didn’t plan on college not working out, moving to an island, or cosmetology school.  I didn’t plan on falling in love or then on getting pregnant when I was twenty one, still in school, and very recently single.  There I was, living on my own in Chapel Hill, NC, attending cosmetology school, and spending every ounce of my spare time with my long-distance boyfriend.  Our love was simple.  We took random roadtrips to the coast, had a silly folder of recipes we loved to make, and believed firmly in couch-potato Sundays.  He made me laugh, and I didn’t need much more.  As my time in Chapel Hill drew to a close, things started to seem more complicated.  The distance was getting old, and I felt turmoil in myself that I could not put my finger on.  So I ended things with Josh.  Meanwhile, I started feeling very “off”, and then, a day late on my period, decided to take a pregnancy test.

Those first few days were a complete blur.  An unplanned pregnancy is the strangest mix of emotions.  To be terrified, calm, uncertain and elated all at one time is quite a bit to take in.  Josh was strictly informed (screamed at) to give me some space, and I remember pacing in my living room for what felt like, and probably was, hours.  Where to even begin?  Who do you tell?  Our answer was someone that would be supportive, because that was all we could bear to hear at that moment.  Things will be okay.  Not all of those phone calls were happy ones.  Disappointment rang loud and clear in some, and the words “I’m not ready for you to be over” slipped from one of my very closest friends lips.

Those words lingered in my mind and had a larger impact on me than I am sure she intended.  In fact, I am positive I took them completely out of context.  Is that what having a baby means?  You have to be over?..  True to form, I took those words as a challenge.  I didn’t just want to be a good mom, I wanted to be an example of how full and happy life can be for this little babe.  Life is not over.  It is just beginning.

surprise_1

Josh and I decided that our relationship was worth the effort, and today I can not imagine things any other way.  The girl on those pages had not yet made the decisions that have so greatly impacted our lives today, and she had not yet felt the pure love of giving life to another.  The realization of the things that matter, and the things that don’t.
I knew that becoming a mother would change me, I just had no idea how much.  In the past two years I have figured out more about myself than the combined twenty one that came before her.  Has it been easy?  No.  But the laughter that rings off of our walls is genuine, and there is no where else in the world I would rather be than on this adventure.

surprise_2

shansig

Posted in the maxeys | Tagged | 13 Comments

tequila lime cookies for cinco de mayo

I have only experienced a tequila shot a few times in my life.  The first time, in a gross frat house- the second at a Mexican restaurant on my birthday, with a ridiculous sombrero on my head and people around me singing.  Clearly peer pressure was involved on both occasions,  and neither were anywhere near enjoyable.  I only like tequila in two forms: a tasty margarita or these tasty little cookies.   Cinco De Mayo is the perfect excuse to dust off the tequila, zest a few limes and make some liquored up cookies!

key lime cookies

key lime cookies

Tequila Lime Cookies
 
Ingredients
  • half stick unsalted butter, room temperature
  • ¼ cup vegetable shortening (Crisco baking sticks work great!)
  • ¼ cup powdered sugar
  • ¼ cup granulated sugar
  • 1 tablespoon Tequila
  • 1 tablespoon Roses lime juice
  • ½ teaspoon Triple Sec
  • 1 packed and heaping tablespoon fresh lime zest
  • 1 cup plus 2 tablespoons all-purpose flour
  • coarse salt for sprinkling
  • Tequila-Lime Glaze:
  • ¼ cup powdered sugar
  • 1 tablespoon Roses lime juice
  • 1 tablespoon Tequila
Instructions
  1. Preheat oven to 375F. Lightly butter a baking sheet or prepare with parchment paper.
  2. Add butter and shortening into a mixing bowl and beat until smooth. Beat in sugar. Add Tequila, lime juice, Triple Sec, and lime zest, and beat until combined. Add flour and mix well.
  3. Form balls from ½ teaspoon of dough and place on 2 inches apart on prepared baking sheet.
  4. Bake for 8 minutes.
  5. Meanwhile, make Tequila-Lime Glaze: Combine all ingredients in a small bowl and stir until sugar dissolves.
  6. Remove cookies from oven and immediately glaze. Cool thoroughly, sprinkle with salt and serve at room temperature.

key lime cookies

Itty bitty melt-in-your-mouth treasures to finish off your Mexican feast!!

Ole!

shansig

Posted in Cinco de Mayo, holidays, something sweet | Tagged | 5 Comments