FRESH VEGETABLE BURRITOS FOR THE NEW HOUSEWARMING!

 

How is your summer going? Have you planned a fun-filled getaway yet? Do you have a festive July 4th planned? Or are you just chillin' at home this summer? That triple digit Texas heat is coming our way for the weekend and of course, we are gearing up to assist one of the boys move into their first new home. Do you recall how exciting you were when you purchased your first home and they handed you the keys? What a feeling of accomplishment and pride of ownership!

This home has wonderful features. It was a rare find to have such an amazingly wooded lot with it's own private lake in the backyard! I fell in love with the double bow windows featured in the front of the house! Stunning and you don't find these too often anymore!  Jenn is already planning a floral design for the front flowerbeds.

 

 

This is a view from the side yard. 

 

That's me snapping a shot of this adorable vintage light fixture. We agreed to exchange fixtures...this one is coming to my house and we are giving them a larger, more formal and updated chandelier from our home!

 

View of the lake from their deck

 

Another side view as the lake winds throughout the neighborhood. It was really lovely and in the Autumn, this is going to be absolutely gorgeous!

 

I LOVE this kitchen.
First of all, I have always been in love with white cabinets.

The corner sink has stunning views from the double windows
overlooking their expansive backyard and lake area!

This is the kitchen nook. The storage cabinets are to die for and oh, how they reminded me of some of the homes in our neighborhood in Jackson. This is a rare find! They have French doors that open to their deck which will just be a warm, sunny and peaceful spot to linger over morning coffee!

Congratulations! We are so happy, happy, happy for this beautiful couple!
Are we having a housewarming party?
You bet and I already have a delicious summer menu planned!
 

 

 

Cheesy Vegetable Burritos

2 T salad oil
2 cloves garlic, minced
1 large green pepper, seeded and cut into thin strips
2 large tomatoes, peeled and cut into thick wedges
2-1/4-oz. can sliced, ripe olives, drained
1/2 t ground cumin
1 large onion, thinly sliced
1/2 lb mushrooms, sliced
2 medium carrots, sliced thin
4 medium zucchini, cut into 1/2” thick slices
7-oz can diced green chilies
1 t chili powder
1 t salt
1 1/2 c cheddar cheese, shredded
1 1/2 c jack cheese, shredded
8-12 warm flour tortillas

Condiments

Fresh Guacamole
Sour cream
Thinly sliced green onions
Roasted sunflower seeds

Fresh Salsa

Fresh Cilantro

Heat oil in wide frying pan over medium heat. Add onions and garlic; cook, stirring until soft. Stir in mushrooms, green peppers, carrots, zucchini, tomatoes, chilies, olives, chili powder, salt, cumin and oregano. Bring to a boil; cover, reduce heat and simmer for 10-12 minutes.

Stir half of each cheese into vegetables.

Turn into a shallow baking dish and sprinkle with rest of cheese.

Broil 6" from heat until cheese is melted. Spoon some of the vegetables down center of each tortilla and sprinkle with taco sauce! Garnish with all the fresh condiments listed above!