Grilled Mexican Lime Chicken

All of the girls at Leo & Katie's engagement in October 30, 2011 at Mira Vista Country Club

My friend, Leo, who I met my senior year of high school, called me on October 28, 2011 and asked me if I could "keep a secret."  Having so many friends who have recently gotten engaged, I knew immediately what his secret must be.  I teared up right there in the middle of Chick-Fil-A on Hulen as Leo told me the plan.  He was going to go play golf with his girlfriend, Katie, that Sunday.  On the Mira Vista golf course, the 18th hole is back up at the clubhouse, and Leo wanted all of their friends and family to be waiting at the clubhouse to surprise Katie.

Checking out what the flag said

When they got to the 18th hole, Leo asked Katie what the flag on the hole said.  "What? What are you talking about?  Just play!" was Katie's response.  Uh oh.  Well, after asking Katie repeatedly to look at the flag, suddenly Katie put two and two together and read the flag that said, "Katie will you marry me?"

Leo and Katie right after he proposed

We all greeted Katie & Leo back at the clubhouse and toasted to their future life together.  Two of my girlfriends and I decided we wanted to throw a wedding shower for Katie & Leo and immediately started planning.  A fiesta theme was chosen and the planning began.  So far (as I write this, it is a week and a half before the shower), I have most of the decorations finished and ready to be set up.  The two other hostesses are coming on Tuesday to help me finish with some decorations and setting up, and we are definitely ready for some "chippin, dippin, and margarita sippin" to celebrate Katie & Leo tying the knot!

The Future Mr. & Mrs. Sumner!

My other change that will have a longer-lasting result comes from the many house improvements that Andy and I have made.  We took down the awful florescent light in the kitchen, the 80's style brass and glass bulb light above the sink, and the chandelier that was falling out of the ceiling.  We now have a modern Tiffany-glass style light above the sink, and a very cool, vine-looking light above the kitchen island.  The chandelier was replaced with smaller, softer lights that accent the paintings in our sitting nook.  We rearranged the guest room to allow for more space and make room for my elliptical that I bought myself for my birthday.  And lastly, I framed out the builder-basic mirror in the master bathroom.  I'm not sure that any of that would have gotten done if it weren't for hosting the shower, so I'm extra-glad we volunteered!

Katie, Leo, and me at Fiesta themed Kickball

Wanting to eat-in a lot this past week due to all of the work on our plate, I was able to cook a few different meals.  Monday we had Mediterranean Chicken and Chicken Rice (recipe will come soon).  Tuesday we had Summer Beer Pork Chops (recipe to come soon) with Barbecue Grilled Asparagus.  And Wednesday, we had Grilled Mexican Lime Chicken with Wild Grain Rice and my Black Bean & Corn Side.  The rices were just from a box, nothing special, but it was great getting to use the grill so much! The oven just makes the house so dang hot, so it was nice to leave the cooking up to my Grill Master of a boyfriend!  This is a lot like my KITK Mexican Lime Chicken but with a little less tart, and a little more spice.

Katie & Me at Hawaiian Kickball

Katie & me at Michael's 25th Birthday at Little Bit of Texas, July 2011

Grilled Mexican Lime Chicken
www.food.com
Servings: 2; Weight Watchers PointsPlus Value: 4

Grilled Mexican Lime Chicken with wild rice and Black Bean & Corn Side

• 1 tsp salt
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/8 c oil
• 1/4 c fresh lime juice
• 2 chicken breasts

1. Combine first all ingredients for marinade.
2. Marinate chicken in mixture for at least 2 hours.
3. Drain chicken well and grill until done (appr 6 mins each side)

Keep on cookin'!
Katherine

New Orleans Shrimp

Baby Charleigh and me

April 23, 2012, was a big weekend for two of Andy and my favorite couples.  First off, as I check Facebook in the morning while grogg-ily laying in bed, I suddenly sat up wide-eyed.  My childhood friend, Chaney, had posted a Facebook status that said, "Prayers for a sfe and wonderful dlivery of sweet baby CHARLEIGH! Your mom and dad are ready to meet you!"  Full-well knowing there was only one Charleigh Marie en route, I quickly sent our friend, Thomas, a text, and asked him if Natalie was in labor.   (Thomas & Natalie are mentioned a lot on the blog, they're kind of awesome).  Thomas told me that, indeed, Natalie had gone in the wee hours of the morning, and their little bundle of joy should be arriving any time.  A baby to play with? Yes, please! I am so so excited for the McDaniels and their new baby girl.  Charleigh Marie came into this world on April 23, 2012 at 4:17pm.  She was 7 lbs 1 oz and 20.5 inches, "and both mommy and Char Char are doing great!!" Thomas' Facebook later pronounced.

Later that night, as I was preparing this New Orleans Shrimp for dinner, I saw another Facebook post.

Keri and me with the Easter Bunny at the Fort Worth Boat Club
She's my oldest friend! We met when we were 4 on our boats, Cracker Jack and Keronca.

In fact, my phone had been going insane with alerts, so I wiped the chili powder from my hands and went to go see what all of the fuss was about.  My other childhood friend, Frances, had posted a status that said, "My best friend is engaged!!"  Fran was talking about yet another one of our childhood friends, Keri, who was currently on vacation with her boyfriend, Bradley.  (Side note: Bradley went to high school with Natalie and Thomas... small world!)  Bradley, Keri, and two of their friends had been spending the last few days lounging around Little Dix Bay with frozen concotions in hand, when Bradley suggested Keri and him "get dressed up and go watch the sunset."  I learned all of this, of course, when I frantically picked up my phone, ignored the fact that she was out of the country, and called my oldest friend to ask her the details about Fran's facebook post.

Bradley, Keri, me, and Andy at The Grove in LA, October 2011

Per Keri, she "threw on a little sundress, no makeup, of course," and told Bradley, wet-hair and all, that she was ready.  "What's the big deal?"  she thought, "We're on vacation in the islands, who cares what I look like!"  To Keri's surprise, once atop the mountain to watch the sunset, Bradley had a ring to put on Keri's finger and a photographer to capture the moment.  "I would've gotten more dressed up if I'd known there'd be pictures!!" Keri exclaimed to me.  Nah, capture the moment.  Even without "getting more dressed up," Keri looked gorgeous in the pics, smling away with a bright and shiny new piece of bling on her left finger.  My oldest friend is engaged!! I am so so excited for Keri & Bradley, and I am even MORE excited because this means my LA-stolen friend is going to be moving back home to good ol' Funkytown!

Bradley, Keri, me, and Andy at Keri's apartment in LA, October 2011

Andy and I talked about the baby and the engagement over our dinner of New Orleans Shrimp that night.  We boasted how proud we are of our friends for their happiness and blessings in their lives, and how happy we are that things have turned out so well for them.  I think we may have even cheers-ed to the four of you, too ;-) ...well, 5 if you count Charleigh! Congratulations to Natalie, Thomas, Keri, and Bradley- two couples and four friends who we are SO glad have had such happiness brought to them!

Bradley, Keri, me, and Andy with the Hollywood Sign in LA, October 2011

New Orleans Shrimp
Pinterest.com
Servings: 4; Weight Watchers PointsPlus Value: 6

• 1 tsp paprika
• 1 tsp ancho chili pepper powder *this is different than chili powder!
• 1 tsp cumin
• 1 tsp sugar (or sugar subtitute)
• 3/4 tsp salt
• 2 lbs shrimp- peeled & deveined
• 5 tbsp unsalted butter (or butter substitute, such as Smart Balance Light)
• 3 cloves garlic
• 2 tbsp Worcestershire sauce
• 1 tbsp lemon juice
• 3 scallions (aka little green onions)

1. Mix the paprika, ancho chili powder, cumin, sugar, and salt together in a large bowl
2. Add the shrimp to the spices and toss to coat evenly.  Set aside.
3. Melt butter over medium heat in a large skillet
4. Add the garlic & cook, stirring for 1 min -do not brown the garlic!
5. Add shrimp and continue cooking over medium heat, stirring frequently for 3-4 mins
6. Add the Worcestershire sauce, lemon juice, and 2 tbsp water 
7. Cook until shrimp are done (1-2 mins more)
8. Top with scallions

Serve atop rice, we prefer Zatarain's Jambalaya-Style rice.

Keep on cooking'!

-Katherine