Fresh Kale Salad

I have to admit something to y'all: I used to hate kale! I tried really hard to get into it but just couldn't do it. Then I found out that Publix sold fresh kale instead of the bagged kale and my whole world was flipped upside down. The fresh kale tastes so much better than the bagged kale - even Stephen loves it! A friend made this salad once and we were hooked; it's so easy to make and so delicious!

Ingredients:

Salad

-Fresh kale

-Craisins

-Feta Cheese

-Shredded carrots

-Chopped walnuts

Salad Dressing

-2 tbsp honey

-1/2 tsp salt

-1/2 tsp pepper

-1 garlic clove, minced

-1/4 cup balsamic vinegar

-3/4 cup olive oil

Directions:

1. Mix all dressing ingredients together and shake to combine (I combine everything in a mason jar so it has a lid)

2. Assemble salad ingredients on top of the kale lettuce bed and then top with salad dressing

Linking up with Annie.

#hirstcoloradoadventure day 7

We've finally made it to our final day on our CO vacation (I bet y'all thought I'd never get there ;)). Breckenridge was the one city we didn't have any plans for - after all the planning for the other cities, we couldn't really come up with much to do but it ended up working out fantastic! We decided to sleep in and explore the town and it was the perfect town to explore. Breckenridge had the biggest "town" area compared to the other cities which made walking around so much fun. There were so many fun stores, restaurants and museums to wander through.

The view from our room

We had breakfast at a small French cafe

This was a fun little house museum - the town's history was super fascinating! 

I remembered that Katie highly recommended these crepes so we had to stop for lunch - oh my goodness, they were so delicious! 

After lunch, we weren't quite ready to head back to the hotel so we found an old mine to visit that was free. It ended up not really being a mine and all which explains the whole "free" part of it...

After the mine, we headed back to the hotel for some naps and to start packing up for the flight home the next day. We went back into town for dinner that night at the Warming House and then had to get a dessert crepe to split.

Saturday morning, we were up bright and early to get on our flight and of course, we had to get one last picture with the view! It was so weird driving out of the mountains and leaving them behind. I definitely miss those views every day but we had the best time and made so many memories!

See Day 1 Here
See Day 2 Here
See Day 3 Here
See Day 4 Here
See Day 5 Here
See Day 6 Here

Linking up with Jessi

#hirstcoloradoadventure day 6

We are coming to a close on our vacation to CO a few weeks ago. I honestly didn't expect to do a post for each day but there was too much to combine any of them! Only 2 posts left and since this weekend wasn't too eventful, I'm jumping right into our final days.

We left off on ending day 5 in Aspen and trying to see the Maroon Bells at night (which was kind of a fail). Since it was too dark when we got to Maroon Bells to get really good pictures, Stephen convinced me to get up early the next morning in order to try again. I'm so glad we woke up early to see the Maroon Bells during the day - it was so beautiful (and cold)!!

After seeing the Bells, we headed back to the hotel and walked to a nearby bakery for some breakfast pastries. It was so lovely eating our breakfast outside before most people were out and about.

After breakfast, we relaxed at the hotel for a few hours before making our way to Breckenridge. In order to get to Breckenridge from Aspen, you have to take Independence Pass. Stephen made this road sound like it was really scary but it wasn't too bad (thankfully!) and we even got some pictures at the top of the Continental Divide. On our way down, we stopped for lunch in Leadville which was a fun, old school town.

 

After lunch, we made our way into Breckenridge. We were so glad we had enough time to take a nap before meeting my friend from college and her boyfriend! I was so excited to get to see Brigitte in her own territory! She was so sweet and took us out on Lake Dillon before it started storming and thankfully we made it into the restaurant before the rain came down! It was so great catching up with her and I'm so glad Stephen got to meet her boyfriend :)

See Day 1 Here
See Day 2 Here
See Day 3 Here
See Day 4 Here
See Day 5 Here

Linking up with Biana

Peach Cobbler on the Grill

Even though today is Friday, I decided to just share the peach cobbler on the grill recipe we recently made. Summer is quickly coming to an end so I figured I needed to share this sooner rather than later, especially since my blog has been taken over by our CO trip.

A little while ago, I found a recipe in Southern Living for peach cobbler on the grill - part of me thought it didn't sound good and part of me really wanted to find an opportunity to try it. When my sister said she wanted a cookout during Labor Day, I asked if it'd be alright to try this new recipe. I wasn't sure how this would turn out since it was a sweet dish that was cooked on the grill but oh my goodness, it was SO delicious and better than I could've expected. We all agreed it was the best peach cobbler we'd ever had and every day after, it just got better!

Ingredients
Cobbler
-7 cups fresh peach slices or 2 (20 oz) bags of frozen slices peaches, thawed and drained (we cut up 5 peaches but I don't love a tons of fruit in dishes like this)
-3/4 cup granulated sugar
-2 tbsp all-purpose flour
-1 tsp ground cinnamon
-1/4 tsp salt
-1/8 tsp ground nutmeg
-2 tbsp butter
Biscuit Topping
-1 cup all-purpose flour
-1/4 cup granulated sugar
-1.5 tsp baking powder
-1/2 cup heavy cream
-1/4 cup butter, melted

Directions
1. Heat one side of the grill to medium-high (350-400 degrees). Place peaches in a large bowl

2. Stir together the sugar, flour, cinnamon, salt and nutmeg and sprinkle mixture over the peaches. Stir to combine and spoon peach mixture into a buttered 10-in cast iron skillet

3. Cut the 2 tbsp of butter into small pieces and place on top of the peaches. Cover the skillet tightly with aluminum foil and cook for 15 minutes until bubbly and hot

4. To make the biscuit topping, stir together flour, sugar and baking powder in a separate bowl while making a well in the center. Add the cream and melted butter into the well and then combine

5. Uncover the grill, discard the foil and dollop peaches with the dough mixture. Close the grill lid and grill until the biscuits are browned, about 15 more minutes (we had to go 25 minutes). Remove the skillet from the grill and let stand 10 minutes before serving

6. For extra deliciousness, serve with vanilla ice cream

Y'all have about 2 more weeks of summer so time to get grilling!!