Enjoying an empty cone...then she wanted the ice cream so we had to go back and get it in a cup.
5 days ago
Showing posts with label July 4th. Show all posts
Showing posts with label July 4th. Show all posts
Saturday, July 4, 2009
Happy 4th of July
We've had a great week in CO this week with Jeff's family. We will be heading home tomorrow. Landree will be staying with my mom and dad for the next 10 days and I'll go to pick her up when Jeff heads on mission trip. Here is just a sneak peek at a few of the pictures from today's parade. Thank goodness for my sister in law. I wasn't in the picture taking mood most days. Happy 4th!
Enjoying an empty cone...then she wanted the ice cream so we had to go back and get it in a cup.
Enjoying an empty cone...then she wanted the ice cream so we had to go back and get it in a cup.
Wednesday, July 9, 2008
July 4th Scrapbook Pages
Here are a few of my favorite pictures from the July 4th parade. I used the Shaby Princess Celebrate kit. The font is a freebie called I Do Declare! by Blythe Evans.
Scrap Challange
The Pixel Fairy Princess is having a challenge for another great word art she created.
Here's my page with a few of my favorite pictures from our picnic we had at Bear Lake in CO. I got so many cute pictures of Landree. She hiked up the side of the mountain BY HERSELF! Jeff would ask her if she needed help and she would say no, self! Oh and she held onto those flowers until we got home and laid her down for her nap.
Monday, July 7, 2008
A few new recipes...
One of the things we did all week was eat great food! There are only a few restaurants even remotely close to the condo. We ate one time at the Dog Bar (literally a bar where you can eat outside and bring your dog(s)-huh?) and we cooked at home the rest of the week. I am typically a pretty safe cook/eater. I don't like to try anything too wild i.e. pork with peaches...Jeff's mom on the other hand trys a new recipe every time we get together. I am always just hoping she makes my favorite mashed potatoes. BUT A BREAKTHROUGH HAPPENED (FOR ME)!!! Angie brought a stack full of new recipes and I tried them all (only a few restaurants remember) and I loved them all! I'm becoming such a grown up...trying new thing. Oh, and the pork with peaches was fabulous! Here are my favorites-enjoy!
Love Birds-Chicken in Puff Pastry (Rachel Ray recipe)
4 pieces skinless chicken breast, boned (about 8 ounces each)
Salt and freshly ground black pepper
2 to 3 sprigs fresh finely chopped rosemary
1 tablespoon extra-virgin olive oil
1 sheet puff pastry (11 by 17-inch),
8 slices Italian fontina cheese, slices should be 2 to 3-inches square and 1/4 to 1/2-inch thick, cut in 1/2
1/2 cup fig preserves
1 egg mixed with 1 tablespoon water, for egg wash
Preheat oven to 400 degrees F.
Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions.
Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces.
Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash.
Bake 12 to15 minutes, until golden.
We made entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes. We didn't do the heart shapes, but it was still yummy!
Mexicorn and Grits
(I don't even like grits...ok, so I've never really tried. I think they look gross-but these are good!)
4 c milk
1/2 cup plus 1/3 cup butter, divided
1 cup quick cooking grits
2 eggs
1 can mexicorn, drained (11 oz)
1 4oz can chopped green chilis
1 can shredded mexican cheese blend
1 teaspoon salt
1/4 teaspoon white pepper (I don't know if Angie used this...have you ever seen white pepper... I just copied the recipe.)
1 cup shredded parmsian cheese
In a large saucepan, bring milk and 1/2 cup of butter to a boil.
Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes.
In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constatly. Melt remaining butter, stir into grits. Add the corn, chilies, cheese, saltand pepper.
Transfer to a greased 2 qt baking dish. Sprinkle with parmesan cheese. Bake, uncovered, at 350 for 35-40 minutes or until a knife inserted near the center comes out clean
Glazed Pork Loin Roast with Peach BBQ Sauce
Sweat Pork in 1 T Olive Oil
add 1/2 cup onion diced
1 T garlic minced
1 T fresh ginger, mince
1/4 t red pepper flakes
1 1/2 cups peach juice or nectar
Stir in, simmer:
1 cup frozen sliced peaches
1/2 cup peaches or peach preserves
1/4 cup ketchup
2 T apple cider vinegar
1 T honey
2 t lime juice
1 cinnamon stick
Grill and Baste:
1 boneless pork loin roast seasoned with salt and pepper
Sweat onion, garlic, ginger, and pepper flakes in oil in a saucepan over medium-low heat until soft about 5 min. Add nectar and increase heat to medium-high and simmer until reduced to 1 cup about 10 min.
1. Stir in remaining ingredients (not pork) reduce heat to medium and simmer until sauce has thickened slightly; 10 min. discard cinnamon stick. Reserve 1/2 c sauce for basting the roast during cooking then transfer remaining sauce to a bowl, cook and cover with plastic wrap.
2. Grill pork loin first over direct heat to sear top side about 5 min.
3. Baste with 1/2 cup reserved sauce, then transfer to indirect heat. Roast, turning to baste every 10 min., until an instant read thermometer inserted in the center registers 155 degrees 45-1 hour. Move from grill lest rest 5 min. then cut into 1/2 thick slices. Serve with remaining sauce and veggies.
Does that make sense? I copied it, but it seems a little hard to follow...let me know if you any of these.
Oh, and what July 4th celebration would be complete without sometype of flag dessert. Here's ours: A cheesecake decorated with fruit. Ours doesn't look exactly like Martha's, but I think Petunia and I did a pretty good job.
Love Birds-Chicken in Puff Pastry (Rachel Ray recipe)
4 pieces skinless chicken breast, boned (about 8 ounces each)
Salt and freshly ground black pepper
2 to 3 sprigs fresh finely chopped rosemary
1 tablespoon extra-virgin olive oil
1 sheet puff pastry (11 by 17-inch),
8 slices Italian fontina cheese, slices should be 2 to 3-inches square and 1/4 to 1/2-inch thick, cut in 1/2
1/2 cup fig preserves
1 egg mixed with 1 tablespoon water, for egg wash
Preheat oven to 400 degrees F.
Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions.
Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces.
Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash.
Bake 12 to15 minutes, until golden.
We made entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes. We didn't do the heart shapes, but it was still yummy!
Mexicorn and Grits
(I don't even like grits...ok, so I've never really tried. I think they look gross-but these are good!)
4 c milk
1/2 cup plus 1/3 cup butter, divided
1 cup quick cooking grits
2 eggs
1 can mexicorn, drained (11 oz)
1 4oz can chopped green chilis
1 can shredded mexican cheese blend
1 teaspoon salt
1/4 teaspoon white pepper (I don't know if Angie used this...have you ever seen white pepper... I just copied the recipe.)
1 cup shredded parmsian cheese
In a large saucepan, bring milk and 1/2 cup of butter to a boil.
Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes.
In a small bowl, whisk the eggs. Stir a small amount of hot grits into eggs; return all to the pan, stirring constatly. Melt remaining butter, stir into grits. Add the corn, chilies, cheese, saltand pepper.
Transfer to a greased 2 qt baking dish. Sprinkle with parmesan cheese. Bake, uncovered, at 350 for 35-40 minutes or until a knife inserted near the center comes out clean
Glazed Pork Loin Roast with Peach BBQ Sauce
Sweat Pork in 1 T Olive Oil
add 1/2 cup onion diced
1 T garlic minced
1 T fresh ginger, mince
1/4 t red pepper flakes
1 1/2 cups peach juice or nectar
Stir in, simmer:
1 cup frozen sliced peaches
1/2 cup peaches or peach preserves
1/4 cup ketchup
2 T apple cider vinegar
1 T honey
2 t lime juice
1 cinnamon stick
Grill and Baste:
1 boneless pork loin roast seasoned with salt and pepper
Sweat onion, garlic, ginger, and pepper flakes in oil in a saucepan over medium-low heat until soft about 5 min. Add nectar and increase heat to medium-high and simmer until reduced to 1 cup about 10 min.
1. Stir in remaining ingredients (not pork) reduce heat to medium and simmer until sauce has thickened slightly; 10 min. discard cinnamon stick. Reserve 1/2 c sauce for basting the roast during cooking then transfer remaining sauce to a bowl, cook and cover with plastic wrap.
2. Grill pork loin first over direct heat to sear top side about 5 min.
3. Baste with 1/2 cup reserved sauce, then transfer to indirect heat. Roast, turning to baste every 10 min., until an instant read thermometer inserted in the center registers 155 degrees 45-1 hour. Move from grill lest rest 5 min. then cut into 1/2 thick slices. Serve with remaining sauce and veggies.
Does that make sense? I copied it, but it seems a little hard to follow...let me know if you any of these.
Oh, and what July 4th celebration would be complete without sometype of flag dessert. Here's ours: A cheesecake decorated with fruit. Ours doesn't look exactly like Martha's, but I think Petunia and I did a pretty good job.
Sunday, July 6, 2008
We're back!
We are back from CO and we had a fabulous time! A week of nothing...no plans no where to go-just fun hanging out with family. I only took about 500 pictures and couldn't wait to post a few. Landree had so much fun with her cousins-especially Petunia (not her real name). Aunt Krissy and Aunt Maggie brought their puppies and Landree was in LOVE! We heard Riley and Betsie the whole flight home (2 of the 6 dogs names she would repeat over and over.) Here are a few of my favorite pictures. I'll post more tomorrow. Oh, and Grandma has a new name...Mawma is what comes out when Landree says it. I love it! So cute!
Petunia and Landree
Landree and Daddy
The family!
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