EAT: VEGETARIAN MEXICAN CASSEROLE.

Hello, hello!
This has become one of our favorite recipes. I made it for the first time a few weeks ago and have probably made it 4 times since. It's my three favorite things in a meal: vegetarian, inexpensive, and produces lots of leftovers. I love leftovers. Enjoy!
Cheers,
Savannah Marie

Ingredients:
1 can corn
1 can black beans
8 ounces sour cream
8 oz salsa
2 cups shredded colby jack or mexican blend cheese + plus a small portion to sprinkle on top before you bake it
1 can rotel
2 cups cooked brown rice
1/4 tsp pepper
1-2 green onions

Directions:
1. Cook two cups of rice.
2. Mix all the ingredients together and spread into a greased pyrex dish.
3. Sprinkle cheese on top.
4. Bake 50 minutes at 250.

this is my kind of fiesta.

hello, hello!
happy tuesday! it's a quiet night here at camp ebv. the kiddo is in bed; the boy in the rock & roll band is in the recording studio; and me...i'm doing what i do best...sorting through loads of vintage lovelies & preparing for this week's photoshoots. i've got a lot scheduled for this week! some stuff scheduled in birmingham in the next couple of days & friday, i'm headed to atlanta to shoot with one of my good friends & one of the very first faces of ebv. i haven't seen her in quite a while & am super excited to play catch up...and dress up! the important part? there's about to be a whole crapton of new vintage pieces for sale in the shop. 60+ items listed right now, probably closer to 100 by sunday!
aside from all of that, i wanted to share a little piece of our night last night with you guys. the boy & i were home alone last night & we made one of our favorite recipes...mexican cheese soup. we shared a bottle of wine in front of the fireplace, ate soup, & watched about half of a really crappy movie before i fell asleep. you have to try this recipe!
cheers,
savannah marie

MEXICAN CHEESE SOUP
Ingredients:
1/4 cup butter
1/2 cup diced green pepper
1/2 cup minced onion
1/3 cup all purpose flour
2 (10.5 ounce) cans chicken broth, undiluted low sodium
4 cups shredded monetery pepper jack cheese
1 (4.5 ounce) can chopped green chilies
2 large cans white meat chicken
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper
1 cup half & half

Directions
Melt butter in a large sauce pan over med-high heat; add bell pepper & onion & saute 3 to 4 minutes or until tender. Add flour, and cook, stir constantly about 2 minutes or until thickened. Reduce heat.

Stir in (shredded) cheese, chilies, chicken, & spices. Simmer, stirring often about 5 minutes. Stir in half & half & simmer for another 5 minutes or so until heated. Makes about 6 cups. Garnish with blue tortilla chips & enjoy!

sunday loves. yummy edition.

happy sunday, sunshines!
it's my favorite day of the week & it's time for something i've let slide a little lately...my sunday loves post. i love sundays. i love to talk about things i love on sundays. what's it gonna be this sunday??? food.
for those of you that follow my personal facebook page, you know i was super excited this week when my sweet mama stopped by to go grocery shopping with me & brought me a present...a crock pot! a crock pot is one of those things i've wanted for awhile and never can seem to remember to buy. she also shared some recipes with me that i've loved since i was a kiddo & that she makes for my kiddo when she gets to keep her while we travel. recipes are something i've long been meaning to add to my blog & i promise to include more in the future. (now you super chefs be patient with me. i'm quite the novice, so most of these recipes are going to be crazy simple.)

recipe #1: the vintage lady's mama's incredible meatloaf.
ingredients:
1 envelope lipton recipe secrets beefy onion soup mix
2 lbs ground chuck
1/2 cup italian style bread crumbs
1 slice of white wheat bread torn into TINY little pieces
2 eggs
3/4 cups water
1/3 cup hunt's ketchup

directions:
1. preheat oven to 350 degrees. combine all ingredients.
2. in 13 x 0 baking or roasting pan, shape into loaf.
3. bake one hour or until done. let stand 10 minutes before serving.

8 servings.
prep time: 10 minutes. cook time 1 hour.
enjoy!

recipe #2: the vintage lady's mama's yummy bbq pork sandwiches. (*crock pot recipe)
Ingredients:
boston butt (3 to 4 lbs)
garlic powder
onion powder
bottle of bbq sauce

directions:
1. sprinkle garlic powder & onion powder on the meat.
2. put it into the crock pot fat side down. (white part=fat)
3. cover in 1/2 bottle of bbq sauce.
4. cook on high setting 6-8 hours (have to check it pretty frequently)
5. when you can fork it apart pretty easily, change to low setting for 1-2 more hours.
6. take it out, scrape off fat.
7. pull apart for sandwiches & enjoy!

prep time: just a few minutes
cook time: 8 to 10 hours. (put it in when the kiddos leave for school)

let me know how your dinners turn out ladies!
cheers,
savannah
p.s. we've got some great vintage ending in the shop all this week, so you probably should go have a look.

here are some dinners i'd like to be a part of. source.