Monthly Archives: April 2014

Wedding Wednesday: Our Wedding Video!

Fowler-0616It feels like ages since I last posted a Wedding Wednesday. I suppose that’s no surprise given the fact that our wedding was almost seven months ago {wow, time flies}! Today, I’m beyond thrilled to share our wedding film {along with some photos from the amazing Tim Tab because I can’t help myself!}Fowler-0225Fowler-0301   Fowler-0316Every cell in my body smiles each time I watch it. I love how many moments it captures that I wouldn’t have otherwise remembered {like the fact that my gentleman of a husband thanked our officiant when he said he could kiss his bride haha!} Fowler-0937-2Fowler-0957Also, I don’t think I’ve ever mentioned this on my blog before: During our reception, my parents surprised us with a choreographed dance they performed. You’ll see a snippet of it in the video {including our stunned reaction!} My Dad and I are huge Dancing with the Stars fans. We text each other the entire time we watch. Inspired by our love for these shows, my parents spent weeks learning and practicing their dance and absolutely blew everyone away. It was the best.Fowler-1251We danced, too : ) Fowler-1216So here it is, folks. Our wedding highlight film. I hope you enjoy it! {Be sure to watch in full screen for the full experience.}

For more film fun, our honeymoon video.

BBQ Chicken Quesadillas

DSCN3695Happy Monday! I hope you all had a fabulous weekend!

Oh man, do I have something to make your Monday much brighter. HOW did I not think of this before? Ever since I discovered the joy that is quesadillas {check out my favorite grilled chicken quesadilla recipe here} I also realized that pizza and quesadillas aren’t so different. Pop your favorite pizza toppings inside a tortilla, heat it up in a skillet or grill pan, and it’s a delicious, quick, and slightly healthier way to enjoy everyone’s favorite food.

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When it comes to favorite toppings, BBQ chicken pizza is at the top of my list. So I had the grand idea to fit bbq chicken, red onions, cheese, and spinach {because I can’t help myself from putting greens in everything} inside a whole wheat tortilla. It was everything I dreamed it would be and so much more. I then dipped each bite in some bbq sauce and it took the experience to a whole new level.

Quesadillas are especially difficult to photograph, so I hope you’ll take my word for it. The recipe below doesn’t have exact measurements since it depends on how full you like your ‘dillas. Have fun and I hope you enjoy them as much as we did!

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BBQ Chicken Quesadillas

Ingredients:

  • Roast chicken, chopped (about 2-3 cups makes 6-8 quesadillas)
  • Your favorite BBQ sauce
  • Whole wheat tortillas
  • Shredded mozzarella cheese or shredded Mexican blend
  • Spinach (optional)
  • Red onion, sliced
  • Fresh cilantro (optional)

Preparation:

In a  bowl, mix chicken with as much BBQ sauce as you like.

Heat a cast iron skillet or grill pan over medium heat. Add tortilla to pan. Smear some bbq sauce on half of the tortilla. Pile on your toppings: Cheese, spinach, red onion, cilantro, and chicken. Fold the half of the tortilla without toppings over the half with toppings. Once the bottom is slightly brown, flip the quesadilla over. Cook until the tortilla is golden brown and the cheese is melted. Serve with BBQ sauce for dipping.

Coconut Lime Salmon with Cauliflower Rice

DSCN3669Well hello there! After a little blogging break I’m back and so excited to share what’s on my plate with you! Lately, I’ve been experimenting with some different styles of cooking. I highly recommend doing this if you find yourself in a food/cooking rut where you’re making the same things over and over again. That was totally me at the end of the winter and I knew something needed to change.

I turned to some current trends like Paleo and vegan to see if I could step outside of my comfort zone and learn a thing or two. And you know what? It’s working wonders for helping me rediscover my passion in the kitchen. Just to be straightforward, I don’t follow any of these diets nor do I plan to. Mostly, I appreciate that they both focus on eating whole foods. {Plus, I often like these recipes because they don’t involve cheese.} I’m loving incorporating a few Paleo and vegan meals into our weekly menus…even though I usually wash them down with a chocolate chip cookie or two : ) Balance, right?

I also love how they’re teaching me about new ways to use certain foods and ingredients. For this roasted salmon, for instance, I used coconut oil, which I absolutely love. I haven’t used it in many dishes so this gave me a new opportunity to experiment with it {total success}. I also made cauliflower rice, which has been a great replacement for brown rice lately. By the end of this winter, I was ready to ease up on the carbs a little bit anyway. {I’m also loving making zucchini noodles with my new spiralizer. Recipes to come!}

If you’ve never made cauliflower rice it couldn’t be simpler: Send the florets through your blender or food processor until it resembles rice. Pour it out onto a baking sheet and roast for about 15 to 20 minutes. I like to toss the “rice” with a teaspoon or two of sesame oil for flavor. Easy as pie, right?

I hope you enjoy this meal as much as we did. I’m excited to share some of my other recent cooking successes with you in the coming days and weeks!

Coconut Lime Salmon with Cauliflower Rice

Coconut Lime Salmon with Cauliflower Rice

Serves 2 (with leftovers)

For the salmon:

Ingredients

  • 2 to 3 salmon filets (about 6 oz each)
  • Salt & pepper
  • 1 1/2 to 2 Tbsp coconut oil, melted
  • Juice of 1 lime

Preparation

Preheat oven to 425. Place salmon in a glass baking dish and season salmon with salt and pepper. Combine the coconut oil and lime juice in a bowl and pour over salmon. Bake for 20 to 25 minutes until cooked through.

For the cauliflower rice:

Ingredients:

  • 1 head cauliflower, leaves and stems removed, cut into florets
  • 1 to 2 tsp toasted sesame oil

Preparation

Preheat oven to 425. If you’re using a food processor, add cauliflower florets all at the same time and pulse until it resembles rice and pour out onto a baking sheet. If you’re using a blender (I used a Vitamix) add florets about a cup at a time, blend just until it resembles rice (you don’t want to mash/pulverize it), then pour out onto a baking sheet, repeating until all of the cauliflower has gone through the blender. Spread “rice” into a single layer on the baking sheet. Bake for 15 to 20 minutes, tossing halfway through. Drizzle 1 to 2 tsp sesame oil onto “rice” and toss to coat evenly.