Tuesday, June 1

Vacation with the Hills

This past weekend we went to Savannah, Ga to visit with Wesley's family. The weather surprised us and was perfect the entire time, it was even cloudy the day we left- the exact way you want it to be when you have to leave the beach! We spent Saturday and Sunday on Tybee Island at the beach. The boys played a new frisbee game, that was really cheap and fun! All it takes is 2 PVC pipes stuck in the sand and a beer bottle, or in our case (no glass allowed) a sand filled water bottle on top, and a frisbee. You just try to throw the frisbee at the pole and knock down the bottle. The team has to catch the frisbee and the bottle before it hits the ground.

You just have to make sure you CATCH the frisbee and it doesn't CATCH you in the nose...

The girls would have played more if we weren't such horrible frisbee throwers....I'm going to start practicing so I can play next time. We also played beach golf with our own man-made holes and putters.

I got my sunscreen!

AND This is what happens when your chapstick gets too hot...

The perfect beach lunch... Tex Mex Chicken Salad Sandwich, Fresh Fruit, and some Chips!

Two days in the sun finished with an amazing dinner at Pearl's Saltwater Grille . It was like a Hidden Gem, if you ever go to Savannah you have to try it. AMAZING!

I always love our time with The Hill Family and cant wait until our next trip.

Here is the recipe for the Tex Mex Chicken Salad

For the dressing:
2 Tbs. sour cream
1-1/2 Tbs. fresh lime juice, more as needed
Generous pinch ground cumin
For the salad:
1/2 ear fresh corn, browned under the broiler or on a grill, kernels removed (about 1/3 cup)
1 cup chopped or shredded cooked Chicken
1/3 cup medium-diced cherry tomatoes
1/3 cup small-diced avocado
2 Tbs. thinly sliced scallions (about 2 scallions)
2 Tbs. chopped fresh cilantro
1 tsp. minced fresh jalapeño or serrano
Kosher salt and freshly ground black pepper
In a small bowl, combine the sour cream, 1-1/2 Tbs. lime juice, and cumin and mix well. In a medium bowl, combine chicken, corn, tomatoes, avocado, scalllions, cilantro and jalapeño. Add dressing and gently fold all ingredients together. Season to taste with salt and pepper.
Refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and lime juice to taste.

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