Friday, July 12, 2013
Thursday, May 2, 2013
Friday, March 22, 2013
Made over Bubble Up Enchiladas
Friday, March 15, 2013
Monday, March 11, 2013
Tuesday, March 5, 2013
Gorgeous right? It was a beautiful sunny albeit cold day! So we had a daytime bonfire...with beverages obviously.
Yes, I am wearing Carhart overalls. Judge me. They are warm.
Look at these
awfully pale cuties.
I'm such a horrible photographer. Halp me.
Jalapeno Popper Chicken Quesadillas
Thursday, February 28, 2013
So I'm back! I promise. Here to stay and don't look so disappointed.
This is a SUPER simple, fast, healthy recipe. It literally takes 5 minutes to prep everything and it has SO much flavor!
I love salmon and making it this way makes this an easy weeknight meal. I have posted a lot of 'sometimes' foods and I don't want you all to think I'm a 500 pound girl who eats butter and cheese with a side of wine.
If only you could stay skinny and do that.
Well here is my easy salmon. It's so flaky, yummy, garlicky, lemony, buttery...stop me I can go on!
You can use parchment paper if you like, but I personally like the sturdiness of foil and in the summer you can throw it on the grill instead of the oven.
Dear Summer: are you ever coming back?
I'm sick of hearing those commercials on the radio about sliding down the slopes on fresh fallen snow. Pure Michigan my ass. MELT ALREADY.
Tangent. But seriously.
H E A L T H.
Salmon en papillote...sort of
1 sheet of foil
3-4 slices of lemon
3 cloves of garlic, sliced
6oz piece of salmon
1T Dijon mustard
Preheat oven to 400.
Place foil on work surface. Slice lemon and lay in the center of the foil slightly overlapping. Sprinkle sliced garlic over lemon slices.
Pat salmon dry with paper towel and season with salt and pepper*. Place over lemon and garlic slices.
Using the back of a spoon, spread mustard over top of salmon. Dab pats of butter on top.
Fold foil around salmon creating an pouch so the salmon can steam.
Place pouch on a baking sheet and bake for 20 minutes.
Let pouch sit for a few minutes, open and serve! I had a little cous cous and veggies with mine...YUM.
*If you want your salmon to be crispy on the top place it in a pan with oil skin side up and sear for a minute. I was too lazy to clean a pan.
Tuesday, February 12, 2013
Yeah...living up to that is fun.
She is gorgeous, fun, and my best friend. She has always been my biggest supporter. I am so proud of the woman she is and feel lucky I get to call her my sister.
This is her beautiful family.
Uh. Yeah. They are real. Seriously.
Lars (the dog) looks a little shocked because he is about to have a brother tomorrow. And I am about to become WGA. World's Greatest Aunt.
Tomorrow will be spent at the hospital anxiously awaiting the arrival of the most perfect baby on the planet.
Seriously...look at them. The kid is gonna be a model.
I'm so excited to hold the little peanut and snuggle and love and kiss him!!! AHHHHH.
But the second thing that is exciting me the most is my sister being able to consume alcohol again. I know, shocking coming from me.
Before she got herself knocked up, Britten liked to party.
The wine glasses might have been as big as her head, but she will slam it.
Drinking is not really considered acceptable.
She may have her occasional glass of wine
with thousands of ice cubes to make it 'last longer'.
She has been a very responsible pregnant and stuck with the St. Julians.
Oh hey 5th grade New Year's Eve where we pretended to get drunk. I'm just kidding that never happened (nervous laughter).
Can you believe he's gonna wear these?!!!!!! I can't take it.
Monday, February 11, 2013
I never realized the magic of creamy ridiculous mashed potatoes at the bottom of a hearty pot of stew.
Seriously, anytime I have a soup or stew that calls for cubed potatoes. I'm gonna yell "screw you cubed potatoes!" and pour it over unbelievably creamy, buttery mashed potatoes.
Don't you just want to face plant into this???!!!! My mom and I did.
Here is the recipe. Head on over to Pioneer Woman to see the full step-by-step recipe and superior photography.
Salt And Pepper
Several Dashes Worcestershire
Salt And Pepper, to taste
Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.