One of the best things about having a destination wedding was that we could play up the destination. All the credit for our party favor idea goes to Paul. A few weeks before the wedding (when I was so stressed with last minute wedding details and the bar exam that I could barely avoid the wine and ice cream I was supposed to be outlawing to fit in my dress), Paul suggested we get Yellowstone souvenirs and set up a postcard station.
We’d discussed the souvenir idea a few times before, but we honestly didn’t think it would be in the budget. We called a few souvenir stores in Gardiner to see if they may be able to get us a deal and just when we thought it would never happen, my sister came to the rescue. My sister was working her second summer in Yellowstone and took advantage of the employee discount sale mid-July to stock up on souvenirs. Our idea was some cheesy/typical souvenirs that everyone could enjoy: key chains, playing cards, keepsake cups, stickers, mini calendars, etc. Thanks to my sister, we were able to get more than enough to make a “grab-bag” and not break the bank.
My favorite idea of Paul’s was the postcard station. He had been to a brewery in Colorado that allowed the tourists to stick a postcard in the mail after the tour. Once Paul had the idea, I decided we had to “make it cute.” We picked up a metal mailbox and I painted “P.S. I Love you” on it. We got a 4 foot folding table, covered it with burlap and pinned bunting from Blossom Hill.
We got a chalkboard from Hobby Lobby to set up and label everything, grabbed a basket from around the house, put stamps on the envelopes and were ready!
People ended up loving the postcards and Paul and I came up from our honeymoon with a few postcards waiting here for us. Thanks for spreading the love, peeps!
Back in Texas, one of my very favorite restaurants was the New Mexican place called Chuy’s. It was a go-to when we visited my uncle and cousins in Austin and when it recently began expanding the chain, we got one in Waco. So, it became a law student staple for happy hour and the perfect stop when my family came to visit.
My very favorite thing there were the Green Chili Chicken Enchiladas. They were stacked enchiladas with blue corn tortillas and a fried egg on top. OMGSHHHH. So delicious. The kind of meal that you can’t resist ordering. And then you can’t resist finishing every. last. bite.
And then you need to hit the gym. ; )
I wanted to recreate these for a weeknight meal; something a little quicker and easier. Nachos came to mind. And they didn’t fail.
Green Chili Chicken Nachos
2 chicken breasts, cooked and shredded
1 bell pepper, chopped
1/2 white onion, chopped
2 tblsps. extra virgin olive oil, divided
1/2 cup corn (I used frozen)
2 aneheim peppers, chopped
1 small can of green chillis
8 ounces shredded mexican cheese
Blue corn tortilla chips (at least half of a large bag)
1 avocado, chopped
1 tblsp chopped cilantro
Preheat oven to 350.
Saute bell pepper, onion, and aneheim peppers in one tblsp of olive oil in a skillet over medium high heat.
Layer chips over large baking sheet. Sprinkle shredded chick, green chilis, sauteed veggies, and corn over top. Then, sprinkle cheese over top. Place the tray in the oven for about 15 minutes, or until cheese is melted.
While the nachos are baking, add 1 tblsp of extra virgin olive oil to a pan. Fry each egg to desired doneness….but I’d leave the yolks nice and runny. ; )
When the cheese is melted, pull the nachos out of the oven. Place fried eggs over nachos, garnish with avocado and cilantro, and serve. Preferably with a margarita!