this is our happily ever after

red sangria

This recipe is adapted from a Bobby Flay recipe and it's delicious! 

Download Red Sangria

3/4 cup simple syrup (equal parts sugar and water)

2 bottles red wine, I used an inexpensive Shiraz

3/4 cup brandy

1/2 cup triple sec

3/4 cup orange juice

1 orange, sliced

1 lemon, sliced

1 lime, sliced

1 green apple, cored and cut into thin slices

1 cup strawberries, hulled and halved

1 cup fresh pineapple

 

Make simple syrup by dissolving the sugar in boiling water.  Let cool.  Combine all ingredients in a large pitcher or jar and refrigerate, covered, for at least 2 hours and up to 2 days.  Serve over ice with a few pieces of fruit in each glass.

 

 

Fresh Mozzarella, Avocado, Roasted Corn and Grape Tomato Salad

So this salad is very high on the YUM scale.  I served this to our company on Saturday and they enjoyed it.  This recipe is originally from the Fresh Everyday cookbook, but I used a different dressing and adapted it a bit.  I also used bocconcini from Costco that comes in a marinade, but you could certainly use bocconcini from your grocery store that comes in a container with water.  We grilled some corn last night and I plan on making another batch of this today for lunch!  It's SO delicious!!!

Download Fresh Mozzarella Salad with Avocado

2 ears of sweet corn, husks removed

8 oz fresh bocconcini, small mozzarella balls (found in gourmet cheese section of market)

1 ripe avocado, halved, peeled, and cut into slices

½ pint grape tomatoes or other small tomato variety

8-10 fresh Basil leaves, cut into thin strips

Sea Salt and Fresh Ground Pepper to Taste

Several Handfuls of baby greens

Italian vinaigrette (I make Italian dressing using the Penzey’s Italian dressing base)

Preheat oven to 400 degrees F. 

Soak the corn in a bowl of water for 10 minutes.  Place corn on baking sheet and roast for 20 minutes, until the kernels are tender.  Cool to room temperature and then cut kernels off the cob.  You could also used grilled corn

Add the mozzarella, tomatoes, basil, salt, and pepper in the bowl with the corn.  Drizzle ¼ cup of vinaigrette over mixture and mix.  On a platter create a bed of baby greens.  Top with mozzarella mixture.  Top with avocado slices and drizzle with a touch more vinaigrette. 

 

2012 Project Life (week 12)

Having 12 weeks of life documented feels really awesome.  I may behind on years past, but I'm caught up on 2012!  I'll take little celebrations where I can get them! 

This week I used components from both the Clementine and Cobalt kit, along with a partial Design B Page Protector.  I can't seem to go a week without an insert these days.  I just look at it as having a very blessed life with lots of stories to tell. 

Full Layouts

Left Page--upper right picture is a snapshot of our tax return noting that we now have a son...this made me smile...as did the ability to claim a dependent AND get our adoption tax credit!!  I also added another piece from my Mary Englebreit daily calendar and a tiny example of Karsten's birthday party invitations which I ordered from Tiny Prints

details

Insert--the front of the insert are some of my favorite photos taken during Karsten's 11 month photo shoot, which was taken 2 weeks late (bad mommy).  The other side of the insert are photos of the gorgeous flowers I got at the Farmers Market on Saturday.  I'm kind of obsessed with flowers right now...I blame it on my word of the year!

Right Page--

Details

meal plan monday

Monday--Grillin Out---brauts, sausage, and veggies with leftover Greek Orzo Salad

Tuesday--Taco Night with ground beef, pinto beans, guacamole and the fixins

Wednesday--BBQ Short Ribs (I'm going to do them in the crock pot), Mashed Potatoes, Cole Slaw with Tri Color Bell Peppers

Thursday--Pasta with Pesto, Tomatoes, and Pinenuts

Friday--???

Saturday--Angela out of town....Brian and Karsten--Beer and Pizza, well at least one of them will likely have beer and pizza!

Sunday--Carry Out

 

Dear Karsten (11 months old)

Dear Karsten---

Time if flying by...way too quickly!  You're actually 11 1/2 months as I write this, but I hope you'll forgive me.  Daddy and I attempted at getting some good photos yesterday, but you were more interested in putting your toys in your mouth.  You must be getting some molars in because you're always chewing on something and have been running a low grade fever on and off for the past week. 

We are in full swing of planning your birthday party.  Which I know will be fun for all of us.  You are certainly a great reason to celebrate! 

This month you have begun talking more and more.  You consistenly say "Da da da da dy" and "Key ca" which means kitty cat.  You're also babbling more and more, especially in the car.  You've also discovered that your voice can be LOUD and you think it's funny to shriek now and then. 

You continue to be a pretty good eater, but are hesitant to pick up foods with a slimy texture like, bananas, mango, kiwi, etc.  You love turkey, string cheese, strawberries, raspberries, and of course puffs, and cereal bars.  You eat Greek yogurt mixed with baby food fruit and cereal for breakfast.  You're great at feeding yourself, but don't want to hold your cup up to drink. 

You love to play and will play by yourself as long as we're not in the room.  If we're there, you want our attention.  You love crawling all over us, using us as your personal jungle gym.  You still enjoy watching Baby Einstein videos, jumping in your Jumperoo, looking at books, playing with your toys, and walking in your walker. 

You love being outside and taking walks in your stroller.  You get SO relaxed on walks.  You just kick back and enjoy the ride. 

I'm guessing you're about 21 lbs, which is right where you should be based on what you weighed at birth.  I know you're healthy because your hair and nails grow really fast.  I had to give your hair a good trim the other day and now you look like a big, big boy! 

We love you little bug!

Love,

Mommy (and Daddy)

Karsten with his best buddy

love that drool!

and one with Momma and Bug after his bath

 

an overdue visit with the Lenehans

We live in the same city as Brian's Aunt Gail and Uncle Jim, yet sadly, we don't see them nearly often enough.  I think both parties have resolved that we MUST get together more often.  I remember the first time I met Aunt Gail and Uncle Jim early in my relationship with Brian.  I immediately loved them and I think the feeling was mutual :)  Now, we have a little boy that they adore so very much.  Since both sets of Karsten's Grandparents live out of state Brian and I realize how important it is for us to see Aunt Gail and Uncle Jim at least every couple of months. 

Usually we go to see them (they live about 50 minutes away), but this time they came to see us!  I love hosting people and I took special care to make a yummy meal and set the table to reflect the season.  All of these recipes will be on the blog this week.  I woke early and made a quick trip to the Bayou City Farmer's Market in order to get fresh beets and flowers. I made Roasted Beets with an Orange Vinaigrette, Fresh Mozarella Salad with Avocado, Roasted Corn, and Grape Tomatoes, Greek Orzo Salad, and Chicken Salad Sandwiches.  I also made a yummy, but strong, Sangria. 

Karsten napped through our lunch which allowed for adult conversation.  Once he was up we fed him lunch and then went for a little walk in our neighborhood. 

love this photo!

Thanks for a great day Aunt Gail and Uncle Jim...we'll see you in a few weeks for the Texas Bluebonnet Festival!

Herb Roasted Red Potatoes

Inspired by the homegrown red potatoes at the farmers market last week I threw these yummy spuds together to accompany the Grilled Chicken and salad with Green Goddess Dressing

Download Herb Roasted Red Potatoes

6-8 medium red potatoes or 10-12 small red potatoes

2 Tbsp fresh rosemary

2 Tbsp fresh thyme

2 Tbsp fresh dill

½ Tbsp kosher salt

1 tsp. freshly ground pepper

3 Tbsp olive oil

Preheat oven to 400 degrees.  Quarter medium potatoes or halve small potatoes and place in a bowl.  Finely chop herbs together.  Sprinkle herbs over potatoes.  Add salt, pepper, and olive oil.  Mix to coat the potatoes.  Place potatoes on a baking sheet in a single layer.  Bake at 400 for 20-25 minutes or until tender and golden brown. 

Green Goddess Dressing

Download Green Goddess Dressing

1 tsp anchovy paste (I buy mine in a tube in the Italian section or canned fish section of the grocery store)

2 small cloves garlic, peeled

2 green onions, including white and three inches of green, cut into 1 inch pieces

3 Tbsp fresh parsley

2 Tbsp fresh dill

1 tsp sugar

1 tsp salt

3 Tbsp red or white wine vinegar

½ cup sour cream or plain Greek yogurt

¼ cup mayonnaise (I use Hellman’s)

3 Tbsp olive oil

2 Tbsp half and half or milk

¼ tsp ground black pepper

 Place all ingredients in a blender and blend until smooth and combined.  If it seems a bit thick add a touch of milk or cream.  Place dressing in a mason jar or other clean container and refrigerate for up to one week.  Serve as a salad dressing, as a sauce for fish or chicken, or as a spread for sandwiches. 

**This a bit spicy.  If you are serving it to children I would cut the amount of green onion in half. **

 

 

Lemon Pepper Grilled Chicken

Today I'm going to be adding three recipes to the blog.  The first recipe is Lemon Pepper Grilled Chicken.  this is super easy and super yummy.  I am a good cook, and my lucky husband is used to being fed yummy food, so when he stops during dinner and comments about just how great something tastes you know it's really good.  I realize that not everyone has Penzey's spices...so I would recommend ordering some.  I use the Florida Seasoned Pepper and Fox Point almost every day. 

Download Lemon Pepper Marinated Grilled Chicken

1 Tbsp Fox Point Seasoning (from Penzey’s)

1 Tbsp Florida Seasoned Pepper (from Penzey’s)

1 tsp ground black pepper

Juice of half a lemon

3 Tbsp olive oil

2-4 chicken breasts

 Combine seasoning and pour over chicken.  Squeeze lemon over chicken and add olive oil.  Make sure all flesh of chicken is coated with marinade and refrigerate for at least 30 minutes up to 8 hours.  Grill on an outdoor grill or grill pan until fully cooked, about 5 minutes per side.  Let set for 10 minutes and serve with a side of roasted potatoes and salad. 

**Grill a couple extra pieces and use to top a salad or make a sandwich**

 

and the winner is....

Kelli W. 

Congrats Kelli...shoot me an email at [email protected] with your address and I'll get the goodies in the mail to you on Monday!  Thanks for playing everyone...check back every few weeks for another Project Life related giveaway!!!! 

Have a great weekend!!!