Weekend Recap

On Friday, after hiding out from the tornados, Blake and I went to dinner at Valentinos. Valentinos is one of my favorite restaurants in Nashville. It has an old world Italian feel and the food is amazing! After Valentinos, we went to Tavern for some after dinner drinks. That is becoming one of our favorite hang outs! 

Saturday day was filled with errands and dragging Blake shopping. It was such a beautiful day that we stopped at Las Paletas for some ice pops.  Later that night, we went to a friend's engagement party. The party had such cute details and a delicious sweet tea vodka drink! I must get the recipe for that! 

Yesterday was a day of errands and getting everything in order. We cooked a big breakfast with pancakes and eggs. I went shopping to literally every store in the mall for a bridesmaid luncheon outfit. After a long search, I think I found something that will work! 

Sunday night, we made Crawfish Etouffee. It was our first time and I thought we might have some trouble, but it came out perfect! 

Here is the recipe:

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup margarine
• 1 cup diced onion
• 1/2 cup diced green bell pepper
• 1 tablespoon minced garlic
• 1 pound peeled crawfish
• 3 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 tablespoon dried parsley
• salt to taste
• ground black pepper to taste
• 
  
• Directions

1. In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
2. Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
3. Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.