Picnic with Packit

Picnics always look so glamorous in the movies, but most of the time, your food is not fresh or cold when you finally get to the park and get settled in. We were BLOWN away by this freezable Picnic Tote, not only is it the cutest pattern ever, but it keeps your food cold for up to 10 hours! And the best part is that is doesn’t use freezer packs, the tote itself is the freezer pack. The tote folds up and fits nicely into your freezer and then is cold and ready whenever you need it. So, no need to hassle with ice or ice packs, the walls of the tote freeze to the keep your food and drinks cold. Does it get better than that?!

I honestly couldn’t believe how much space this tote bag has! The top part unzips and has space for utensils & napkins. Then the lower compartment has space for food and drinks with a back pocket that held our plates perfectly!

It is the perfect size and we plan on taking it everywhere this Summer – to BBQ’s, the pool, road trips & even the beach!

We brought champagne and strawberries to celebrate our 6th Wedding Anniversary. This has become a tradition for us, because at on our wedding night, our hotel had champagne and strawberries waiting for us in our suite! We used the Freezable Single Wine Bag to keep the champagne super cold!

Photography by Dede Raad Photography

We love this bag so much. We partnered with Packit and are hosting a giveaway for 2 people to win the same freezable picnic tote we have! Head over to our instagram to enter, the giveaway will end on 7/22/16!

Thank you so much for stopping by!

Fish Tacos with Mango Avocado Salsa

This recipe is incredibly simple and if you have read any of my recipe posts before then you will know that I like simple. Simple is easy and easy makes food taste better or maybe I made that up. The flavors mix perfectly in this dish with the boldness of the fresh mango and avocado and the extra subtleness of the cilantro that really finishes every bite.

Ingredients:

• Tilapia
• Lemon Pepper Seasoning
• Tortillas
• Shredded Cabbage
• Mango (1)
• Avocado (1 1/2)
• Cilantro (1/4 cup)
• Limes (2)
• Red Onion (1/4 cup)

Directions:

• Preheat oven to 400 degrees
• Line a baking sheet with aluminum foil and spray with cooking spray. Lay the tilapia on foil and then season with whatever seasoning you love. For this recipe we like to use a lemon pepper seasoning but feel free to try something you love.
• Bake fish for 20-25 minutes
• While fish are baking, begin to prep your salsa. Start by chopping up the mango into small chunks.
• Slice your avocado, red onion, and chop your cilantro as well.
• Combine all the ingredients into a bowl and add lime juice from one lime.
• Once mixed well cover and place in the refrigerator until fish are done baking.
• Once the fish are done heat your tortillas in the microwave for about 10 seconds to warm then up.
• Then just layer the tacos. first the fish, then the cabbage and then finish it off with the mango salsa.
• A great add but optional is some sriracha sauce or a chipotle mayo.

Thanks for stopping by and I hope you will enjoy these delicious fish tacos. Please feel free to add your own flair to them and share it with us #OMTfoodie. Enjoy your Taco Tuesday!

John

Cold Weather Chili

Ingredients:

1-2 lbs of beef or turkey

1 white onion

1 bell pepper

2 cloves of garlic

1 large can of diced tomatoes

1 large can of tomato sauce

1 can of rotel

1 teaspoon of salt

1 teaspoon of pepper

3 tablespoons of chili powder

3 tablespoons of either splenda or sugar (or more if you like it sweeter)

(Optional)

1 can of kidney beans

Fritos corn chips

Brown rice

In a large skillet, cook 1-2 lbs of beef or turkey and cook it until it is no longer pink.

You can save a little time by chopping all your veggies while the meat is browning.

Once the beef is brown, place it in a bowl and drain the excess grease from the pan. Then add the veggies, along with either pam spray or some OVOO, to the same pan the beef was in. This allows them so soak in some of that beef flavor and just adds the dish.

The onions will become a little brown, when this happens add the meat back into the pan. Stir andadd all of the remaining ingredients then mix it well and bring the chili to a boil over medium-high heat. Reduce to a medium-low and let it simmer for 1-2 hours, depending on your time but I lean towards the 2.

Stir the chili every once in a while, partially to mix it up but mostly to smell how amazing its going to be.

After the chili is done on the stove you have some options, you can serve it over fritos corn chips or one of my favorites, brown rice but hey get creative, it’s your life. Then you can add cheese and sour cream as a nice topping! There is also a very hard held belief and legend by an unnamed Father-in-Law, that if you let the chili sit for 2 – 3 hours then it will taste the best but I have yet to be able to wait that long to eat it.

I think I’m learning that one of my favorite parts about this whole blogging thing is that not only do I get to make and share my favorite foods with you guys but better yet, now someone has to eat all this chili! Thanks for stopping by and I really hope you enjoy this family classic. Let me know if I can help in any way.