Yesterday I shared a few bites about my weekend, but it was such a good couple of days away I have to share more! This past weekend I let my inner cowgirl come out. I went to the rodeo, a country concert and a ranch. Just call me the Pioneer Woman! A bunch of my good friends and I spent the weekend down south in Fort Worth. The city is so fun and I fall in love every time I visit. Luckily one of my best friends is from "The Fort," so I have excuses to take trips there.
The rodeo was Friday night. The fact that we had our hair done and make-up on was enough to make us stand out amongst most of the crowd. There were trick riders, barrel races, bull riding etc.
After the rodeo we went to Billy Bob's Texas. The country bar calls itself "the world's largest honkey tonk." My friend's mom was so excited to show us one of her favorite singers. Sadly, it was his last concert because he is retiring from the music life. Josh Weathers put on quite a last show. I danced all night to songs I didn't know as well as some of his amazing covers like " I Will Always Love You."
After a "big night in the city" we headed 90 miles outside Fort Worth to my friend's ranch house. We did nothing but eat (A LOT), play games and sit by the fire. Apparently the rule is there is "no diet at the ranch," so we behaved the rules.
This brings me to the recipe portion of this post. My friend's mom and I love talking recipes and cooking when we are together. She shared an awesome orzo chicken salad and this layered hummus dip with me this summer. Today I'm sharing a recipe for Avocado Verde Dip and Onion Soufflé. The avocado dip could probably qualify as healthy, as for the onion soufflé, not so much. It's so dang good though you just can't think about it.
First up the avocado verde dip.
Avocado Verde Dip
16 oz store bought verde salsa (we used this brand)
a bunch of cilantro
juice from 1 lime
1 garlic clove
Put all the ingredients in a blender and blend until smooth. Serve with tortilla chips or as a topping on tacos or enchiladas.
3 packages cream cheese
1/4 cup of mayonnaise
2 cups parmesan cheese
1 bag frozen onions, thawed and squeezed dry
Combine all ingredients then transfer to a pie dish. Bake at 400 degrees until the top begins to brown. This can be made ahead and put in the fridge until it's time to bake. Serve with Triscuits!
All of this was followed by our enchilada dinner. Mini chocolate chip cookies, ginger snaps, coconut bon bons and chocolate toffee were passed around for dessert. Like I said, there is no diet at the ranch.
After our dip frenzy some barre exercises were a must. It was hilarious doing push-pulls around the 2 ft. x 2 ft. countertop.
Here's to wishing it was still the weekend!