I meant to get this post written Sunday/Monday but you know…life. It happens.

Per usual, it’s been hectic around these parts. Next week is my spring break and my job always seems to gear up and get even more crazy busy than usual before a break. I am definitely looking forward to the time off, as I plan to spend it in Tennessee with my family. My mom is actually flying in this weekend so we can attend the funeral of a good friend’s grandmother. Not the best circumstances for a visit, but I am excited to see her and happy to have someone to make the drive home with! Not that Renly isn’t good company, but he tends to sleep a lot in the car and doesn’t really talk back much.

 

I hope everyone had a great Easter weekend! My friend Caite got into town late Thursday night and we enjoyed a breakfast date (my favorite!) Friday morning followed by an afternoon spent in our bathing suits on a dock. It was just warm enough to be laying out and just windy enough not to be too hot, heavenly. We followed up our day in the sun with dinner at home and a late night visit to Hilton Head Ice Cream. Ice Cream is my weakness and if you are ever in HHI I suggest you give this place a try. All their flavors are homemade and chocked full of add-ins. Robert considers himself a cookies and cream connoisseur and he has deemed their Oreo ice cream “the best”. Believe it.

Robert left us Saturday to head to his aunt’s home in Charleston. I was sad to see him go but a girls night with your best friend is certainly not something that happens every day so I didn’t stay blue for long. We took Renly on a long walk around one of my favorite neighborhoods on the water and then took ourselves shopping. That night we tried out a new restaurant in town that’s been on my to-do list, Poseidon. The food was underwhelming but the drinks were good and it was a fun excuse to get dressed up!

Caite left early Sunday and I had a few hours to get the house back in order before Robert got home and we headed to a late Easter dinner to celebrate my brother in law’s 40th birthday. The kids had a great time hunting eggs and it was nice to catch up with my family since I had missed them over the weekend. As Caite was leaving Sunday we discovered an Easter surprise on the front porch….

Such a thoughtful husband I have, surprising me with wine and chocolate even when he is out of town Love that man.

 

Since I knew Caite and I would be indulging this weekend I tried to make our Friday dinner at home a healthy one. I found this delicious looking recipe a few weeks ago on one of my favorite food blogs and was instantly inspired. I am not yet a grill master (summertime goal) so Robert grilled up the chicken while I made the sides, ham wrapped asparagus (the only way I like asparagus, I’ll share the non-recipe soon) and roasted carrots (yep, can’t stop, won’t stop). Grilled chicken is pretty ho hum on its own,  but a topping/sauce can make it sing. In typical indecisive fashion, I couldn’t decide between trying Kristin’s artichoke salsa or making my favorite creamy chimi churri sauce, so I went with both. They don’t call me the condiment queen for nothing! *Full Disclosure Disclaimer: I just gave myself that nickname, like right now as I was typing, but I do really love sauces so lets just go with it.

 

Both condiments came out delicious! I topped the chicken with the artichoke salsa and used the creamy chimi churri on the roasted carrots. The artichoke salsa is fresh, spring-y and so flavorful! It will take your grilled chicken to the next level and would probably be yummy on fish or grilled vegetables (especially a portobella cap)! Give it a try next time you grill out! I slightly adapted the original recipe based on the ingredients I had on hand, but I loved the way it came out and will be following my modified version next time.

 

Hope you enjoy it as much as we did! Have a great week!

 

Balsamic Artichoke Salsa

Slightly adapted from Iowa Girl Eats

Ingredients:

1 can quartered Artichoke Hearts, drained and chopped

2 Tbsp Capers, drained

2 tbsp minced Red Onion

2 Tbsp Balsamic Vinegar

1 clove Garlic, minced

1/2 tsp dried Oregano

1/4 tsp dried Thyme

Salt and Pepper to taste

 

Optional: Feta Cheese, Diced Tomato

 

Directions:

1. Add all ingredients into a small mixing bowl and stir to combine. Chill in the fridge for a few hours or overnight.

*If using the tomato and feta, which I did, I suggest you wait to add it until just before serving as those ingredients wouldn’t hold up well and might get brown/mushy from the balsamic.

2. Use Salsa to top grilled chicken/white fish or eat with a spoon! Enjoy!