photo by amy twomey

photo by ann west

photo by ann west

photo by amy twomey

{grabbing greens} Wimberley Lettuce Wrap

Wimberley is truly a little piece of heaven. If you do not know where Wimberley is it is in the heart of the Texas Hill Country on the flowing Blanco River. It is a little hidden gem. Not only is it an artsy little community where Artisan's make their dreams come true, but it has wonderful food, and one day we will live on a little piece of land and build new dreams. One day.


Bruce Collie calls Wimberley home with his beautiful wife and 13 children. Bruce has made a huge impact on our 9 year old son. Our son now wants to have 11 children! I sort of worry about him finding a wife(not really). We met Bruce, his wife, and their bundle of children at the local flea market about 4 years ago when we were seriously contemplating turning it all in and moving to Wimberley for a simple life. They were so nice, sharing their stories and homeschooling experiences. If we had moved there we would have looked forward to getting to know the Collie family better. Their kids were all so well mannered and well rounded and a pure inspiration.

Did I mention Bruce Collie won "two" NFL Superbowl's in the 80's & 90's playing for the San Francisco 49ers. When we recently made it back to Wimberley for an escape from city life something brought us back to Bruce and his wonderful family after all these years...and it was their gluten free pizza. Bruce opened an amazing pizza place in town called Brewster's. He brews his own beer and makes his pizza dough from scratch. He is a true cook. Unfortunately, he was out of his gluten free pizza dough made of pinto beans which I can not wait to go back and try! But he made me an amazing lettuce wrap that I now have cravings for. I still haven't figured out exactly what is in it but here is my adaption to Bruce Collie's amazing gluten free Lettuce Wrap.

Wimberley Lettuce Wrap

by amy twomey adapted from brewsters

ingredients

romaine lettuce

fresh spinach

sun dried tomatoes

garlic

olive oil

lemon juice

oregano

salt + pepper

mozzarella cheese

tomato sauce

Lay the romaine lettuce flat on a plate. Coat with tomato sauce and add a layer of melted mozzarella cheese. I put mozzarella on a sheet of tin foil and place in the oven until melted and transfer into the wrap. In a separate bowl mix 1/2 c. olive oil, 2 T. lemon juice, 2 cloves of chopped garlic, salt & pepper to taste and 1 t. oregano. Set mix aside. Add handfuls of fresh spinach leaves over cheese adding the sun dried tomatoes and add the dressing mixture. Wrap it all up, take a bite and you feel like you haven't missed out on the pizza one bit. Delicious. Totally worth a trip to Brewster's! Next time we visit Bruce said they will be offering a new gluten free beer! Did I mention what a true inspiration Bruce and his family have been for us? They are the real deal.

*oh and thank you Bruce for letting our older kiddos try on your super-bowl ring! I think we heard about that for a week after we got home (they have told ALL of their friends). Huge highlight for them. Thought I'd say an extra thanks!

**Be sure to check out page 44 of The Advocate this month too. What a fun surprise, had not idea they were writing a little blurb about me in their magazine.

photo by amy twomey




photo by ann west

photo by ann west



photo by amy twomey

{companions} peachy peppers

So I figure since I live in Texas I should at least give the peach its due. Peaches are one of my favorite fruits (don't I say that about all the fruits come to think of it?) But really. A truly good - just ripe peach ... hard to beat.

In Texas this year, I hear it is suppose to be a "bumper" crop. That - for us lay people - means a good year for peaches. Oh I can't wait.... peach pie (a must), peach preserves, some peach salsa, peach ice cream, peaches in salad. There are just so many ways to celebrate the peach.

But really. When they are ripe, at room temp and you bite into one... and the juice is just running down your arm. Oh... and your tempted to lick it off because it is sooooo sweet and good. Now that is the way to eat a peach!

But just in case you want to expand your horizons... here I have married the heat of jalapeno, with the coolness of cream cheese and the sweetness of the peach and of course the bacon ... well it speaks for itself.

peach jalapeno poppers by ann west

6 -12 jalapenos

8 oz cream cheese

handful of chopped cilantro

pinch or two of smoked paprika

applewood smoked bacon

1-2 peaches (slightly firm) peeled and sliced

preheat oven to 375 degree. Mix the cream cheese with the paprika and chopped cilantro. Slice the jalapeno length wise and again across the top and deseed and devein. Stuff the jalapeno with the cream cheese mixture and one slice of peach. Wrap in bacon and skewer with tooth pick. Place all of the stuffed peppers on a baking sheet lined with foil and cook in oven for 30 minutes or until done.

enjoy!

photo by amy twomey

photo by ann west

photo by ann west

photo by amy twomey

{the dish} cheesy-easy enchiladas

This is my go to recipe for an easy to prepare meal that takes all but 5 minutes to put together and nobody would know you didn't slave away in the kitchen for hours! My kind of meal. Summer has been a beating so far...first week into it and already I am pulling my hair out. We are busier now then during the school year. Summer camps, swimming, grilling out with friends. I am finding it hard to slip away from the three kiddos to stock up on food for the house. Not a ton of cooking going on this week, so my cheesy-easy enchiladas will be had...for sure.


cheesy-easy enchiladas
by amy twomey

Prep ann's avocado salsa verde the night before. I actually try to always have it on hand because it is great on everything from eggs to enchiladas.

1 bag of shredded cheddar cheese, or monterey jack, either is great
bag of corn tortillas
avocado salsa verde
sour cream
buttermilk or whipping cream
salt to taste, optional

Coat the bottom layer of your casserole baking dish with Verde sauce. Heat a pile of corn tortillas on a layer of paper towel and microwave it for 1minute until warm, hot. Lay them on counter and begin adding shredded cheese to inside of corn tortilla an droll up tight adding it to dish. Continue to do until dish is full. Pour buttermilk or whipping cream on top on enchiladas and then another layer of Verde sauce and top with a generous amount of cheddar cheese. Bake in the oven set at 350 uncovered for 25-30 minutes until bubbling hot. remove, and serve with rice and a big salad. Easy meal, and the kids will love it. You can add onions too if your kiddos will eat them.


When you are not as rushed and can give yourself an extra 10 minutes to prep for dinner, be sure to try my chicken cream cheese enchiladas too.

photo by ann west


photo by amy twomey

photo by amy twomey


photo by ann west

{companions} & {in the glass} a bowl full of cherries

fresh cherry pico & cherry limeade! by ann west

I remember when my mother would buy cherries. It was such a treat. I would just sit in front of that bowl... figuring out just the best way to de-pit the cherry... and nearly make myself sick they were so good!

There are soooo many ways to enjoy cherries. Here are two easy fun ways to enjoy the fresh cherries of this season!

fresh cherry pico...

I don't really have any tips for pitting cherries... but I love the color my fingers turn. I have a hard time resisting tasting as I go. But try to... because the end result is worth the wait. The perfect blend of heat and sweet!

fresh cherry pico by ann west

a handful of ripe delicious red bing cherries - pitted and chopped

1/2 small red onion

1 jalapeno - deseeded and chopped fine

1 handful cilantro chopped fine

1 lime

Mix all of the ingredients and squeeze the lime over and toss. We liked this best on our fish tacos or plain with chips. I also thought it would be fun right over a little cream cheese with some crackers for a quick app. enjoy!

fresh cherry limade (for Claire) by ann west

My daughter, like me loves a good cherry limeade. The sweet mixed with the tart... all of those bubbles... its just a fun drink. And since in Dallas it is going to be over 100 degrees rather refreshing too!

fresh limeade by ann west

1-2 limes cut into wedges

1 small handful of cherries - pitted

1-2 tbls sugar

ice

seltzer water or club soda

Muddle the cherries with the sugar and squeeze the limes over. Add ice to the top of the glass and fill with seltzer. Stir. Sit back relax and be cherry refreshed! enjoy.

cherrio!

photo by ann west

photo by amy twomey