taco night

happy labor day! it was a partly cloudy labor day here in knoxville, but i still got to spend some time next to the pool with the vogue september issue in my hand.

tonight was taco night at my apartment! i had some of my sorority sisters over so they could see my apartment and so i could cook for them. i made tacos because its easy to feed alot of girls with them and i mean who doesn't love mexican? i made ground beef tacos, mexican rice, Mountain Mama Cook's blender salsa, homemade refried pinto beans (recipe below) and homemade guacamole. they brought the cheese dip, chips and margaritas! for dessert i made Peanut and Pepper's s'more rice krispie treats. i love cooking and it is so fun to cook for a crowd rather than just for myself and we are planning on doing supper together where i cook for them at least once a month!

everyone who has tried these homemade refried beans has absolutely raved about it. i love them because they are not the runny mush you get at mexican restaurants and they aren't the high-fat, high- sodium ridden canned refried beans from the grocery store. you can also smush them to the consistency that you prefer as well - i like mine thicker and not totally mashed.

homemade refried beans

serves 3-4 

2 (15 oz) cans pinto beans, drained and rinsed

2 cloves minced garlic

1 tbsp olive oil

1/2 c water

cumin, red pepper, onion powder, garlic powder, etc. to taste

1. heat olive oil and garlic in medium-sized saucepan until garlic begins to sizzle.
2. add spices, beans and water to saucepan. increase heat to medium and stir. smash beans against sides of saucepan until desired consistency. 
3. serve warm. 

(slightly modified from A Dash of Sass) 

rather than use the package, I prefer to make my own taco seasoning. it is incredible how much sodium is in one of those packets. by making my own, I easily avoid excess sodium and can adjust the spices to suit my taste (aka I make it spicier!). this recipe made just enough for 2 pounds of hamburger meat.

homemade taco seasoning

2 tbsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp crushed red pepper flakes

1 tsp paprika

1 tbsp cumin

1 tsp black pepper

1. combine ingredients in small bowl and mix together. store in an airtight container (you can also just mix them together in the airtight container).  
2. add 2 tbsp of mixture plus 1/2 cup of water to each pound of cooked meat. simmer over medium heat, stirring until there is little to no liquid. 

(slightly modified from Rachel Cooks)

i guess today brings the official end of summer. however, here in tennessee, we will still be sweating through the end of the month. labor day makes me sad because i have to say goodbye to some of my favorite pieces of clothing. everyone has a different opinion when it comes to post-labor day fashion so here are the rules i personally go by:

1. white bottom, white dress, white shoes and accessories season is easter through labor day. (exception to this rule is while on vacation in a tropical location, white is acceptable year-round)
2. seersucker season is easter through the tennessee-alabama football game (this rule comes from Southern Living).
3. linen bottoms are acceptable through September depending on color (obviously no whites, but no light, summery colors) 

of course, there are exceptions to these and even i have been known to break my own rules. nonetheless, the white jeans, shorts and dresses went to the back of the closet today and will be brought back out next spring. though it is still hot as blue blazes outside, i am looking forward to some of the early fall outfits i have planned! i will be sure to keep the OOTDs coming!

xoxo,
clp