Easter fun with sis!
All dressed up for Easter Sunday!
Mom and I are growing cherry tomatoes in a pot. They are so fun to pick and eat in a salad.
I have been cooking some, but not really anything new. I am working on a making a cookbook.
Monday, May 23, 2011
Busy
May has been super busy and I have neglected my blog. Finals were my life for a good two weeks. I am proud to say that I successfully completed my 1st quarter in grad school. I took one of the "tough" classes that is a pre-requisite for almost every class. Here is a tid bit what I have been up to.....
Easter fun with sis!
All dressed up for Easter Sunday!
Mom and I are growing cherry tomatoes in a pot. They are so fun to pick and eat in a salad.
I have been cooking some, but not really anything new. I am working on a making a cookbook.
Easter fun with sis!
All dressed up for Easter Sunday!
Mom and I are growing cherry tomatoes in a pot. They are so fun to pick and eat in a salad.
I have been cooking some, but not really anything new. I am working on a making a cookbook.
Sunday, May 1, 2011
Crawfish fettucini and peanut butter cookies!
Crawfish Fettucini
Ingredients
1 pint half and half
1 16 oz. block velvetta cheese
1 bag egg noodles
1 can rotel tomatoes
1/2 onion
1/2 bell pepper
1 can of cream of mushroom soup
1 lb of crawfish tails (can be frozen or fresh)
Directions
Start cooking egg noodles. meanwhile saute onions and bell pepper until onion is clear. Add Half and Half. Cook for 3 mins. Add cream of mushroom soup. Cook for 5 mins. Add tails and rotel. Cook for 10 mins. Gradually add velvetta cheese in cubes. Cook until melted stirring constantly. Add cooked egg noodles.
Number of Servings: 10
Recipe submitted by SparkPeople user MOMY2JOSH.
Number of Servings: 10
Found at Spark Recipes.com. I made it with leftover crawfish from our crawfish boil. It was a little too cheesy for me, but it was still good.
Peanut Butter Cookies
Ingredients
1 cup peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.
Number of Servings: 36
Recipe submitted by SparkPeople user LACYLOU85.
Number of Servings: 36
Found at Spark Recipes.com. They were delicious! :)
Ingredients
1 pint half and half
1 16 oz. block velvetta cheese
1 bag egg noodles
1 can rotel tomatoes
1/2 onion
1/2 bell pepper
1 can of cream of mushroom soup
1 lb of crawfish tails (can be frozen or fresh)
Directions
Start cooking egg noodles. meanwhile saute onions and bell pepper until onion is clear. Add Half and Half. Cook for 3 mins. Add cream of mushroom soup. Cook for 5 mins. Add tails and rotel. Cook for 10 mins. Gradually add velvetta cheese in cubes. Cook until melted stirring constantly. Add cooked egg noodles.
Number of Servings: 10
Recipe submitted by SparkPeople user MOMY2JOSH.
Number of Servings: 10
Found at Spark Recipes.com. I made it with leftover crawfish from our crawfish boil. It was a little too cheesy for me, but it was still good.
Peanut Butter Cookies
Ingredients
1 cup peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.
Number of Servings: 36
Recipe submitted by SparkPeople user LACYLOU85.
Number of Servings: 36
Found at Spark Recipes.com. They were delicious! :)
Wednesday, April 20, 2011
Project-kitchen table
Mom and I found an amazing table at a local consignment store and we decided to buy it and add a little love to it. I was told that it was a designer table and a great find not to mention great deal. Mom convinced me that it was a great buy and that she would help me refinish it. Here is the process:
Before:
We sanded it and then we re-stained it:
And the finished product:
alt=""id="BLOGGER_PHOTO_ID_5597871170631112402" />
I am thrilled about how it turned out. I can't wait to use my new kitchen table!
Before:
We sanded it and then we re-stained it:
And the finished product:
alt=""id="BLOGGER_PHOTO_ID_5597871170631112402" />
I am thrilled about how it turned out. I can't wait to use my new kitchen table!
Friday, April 8, 2011
lately
Over the past few weeks:
-I have successfully gotten through my 1st grad school test and presentation (in the same night...welcome to grad school). Prayers needed for the 2nd test that will be on Tuesday. You know its gonna be hard when the study guide is.....read the entire book. Hm....that sounds like death (book is 300+ pages)
-I have snagged an awesome nanny job for the summer. The kids are great, the parents are great and the activities are already in the works. PS the little girl has an easy bake oven...SCORE!
-Kyle has started a new job (2nd job actually). He is the interim youth minister at a church nearby. (Sorry cant give more details...call for more details). We are both so excited for the opportunity and cant wait to see what God is up to. I always said Kyle needed to be a youth minister.
-Mom and I have been working on a project. Ill post pics and tell more when we are finished :)
-I have been contemplating running a 1/2 marathon next year. So prayers for me to be able to continue running and not die from my lungs exploding. EKKK!
-I have been cooking...but kinda the same old things. Tonight I made sugar free brownies. They were delicious and I was quite impressed. (PS they are in a box...so check them out) I have been trying to cook sugar free bc I swear everyone in my family is pre-diabetic. But then again who isn't a little pre-diabetic these days.
-I have become obsessed with Steve Madden shoes. Esp their sandals! Thank goodness they are affordable.
-I have the wedding bug. But then again who doesn't have it in the spring time. Please pray for me for patience bc I know Kyle knows what he is doing as far as time lines on getting married.
I think thats all for now. I promise when life slows down that I will post more recipes.
PS Mom and i are going to the beach next weekend and I am super thrilled. Too bad my reading will consist of a book about concentration camps and a crazy theorists. What can I say....I love extra credit books! :)
-I have successfully gotten through my 1st grad school test and presentation (in the same night...welcome to grad school). Prayers needed for the 2nd test that will be on Tuesday. You know its gonna be hard when the study guide is.....read the entire book. Hm....that sounds like death (book is 300+ pages)
-I have snagged an awesome nanny job for the summer. The kids are great, the parents are great and the activities are already in the works. PS the little girl has an easy bake oven...SCORE!
-Kyle has started a new job (2nd job actually). He is the interim youth minister at a church nearby. (Sorry cant give more details...call for more details). We are both so excited for the opportunity and cant wait to see what God is up to. I always said Kyle needed to be a youth minister.
-Mom and I have been working on a project. Ill post pics and tell more when we are finished :)
-I have been contemplating running a 1/2 marathon next year. So prayers for me to be able to continue running and not die from my lungs exploding. EKKK!
-I have been cooking...but kinda the same old things. Tonight I made sugar free brownies. They were delicious and I was quite impressed. (PS they are in a box...so check them out) I have been trying to cook sugar free bc I swear everyone in my family is pre-diabetic. But then again who isn't a little pre-diabetic these days.
-I have become obsessed with Steve Madden shoes. Esp their sandals! Thank goodness they are affordable.
-I have the wedding bug. But then again who doesn't have it in the spring time. Please pray for me for patience bc I know Kyle knows what he is doing as far as time lines on getting married.
I think thats all for now. I promise when life slows down that I will post more recipes.
PS Mom and i are going to the beach next weekend and I am super thrilled. Too bad my reading will consist of a book about concentration camps and a crazy theorists. What can I say....I love extra credit books! :)
Wednesday, March 23, 2011
Love/Hate Relationship
Last Saturday was THE day. THE day that I have been training for since January. The KD Shamrock 5K was here and ready to be completed. My sweet trainer was gracious enough to stay with me the entire race. I was determined to try my best whether I walked some during the race. I had only ran the full 3.2 miles one time beforehand and I walked some of it. So I was SUPER nervous. My goal was 45 minutes. Here are some pics.....
Before:
Ladies ready to run!
Ready to run our 1st 5k!
After:
My AMAZING trainer/friend that stayed with me the entire time! We did it! :)
And my time was..........
38.55 minutes! Hooray!
When I was finished I said....."I never want to run again. " Now I am re-thinking the whole thing. This helped change my mind....
http://espnwwos.disney.go.com/events/rundisney/princess-half-marathon/
I mean what girl wouldn't want to run a princess half-marathon! PS you even can get minnie ears! How stinking awesome is that. Oh and I would totally run it in a tutu....well maybe! :)
Before:
Ladies ready to run!
Ready to run our 1st 5k!
After:
My AMAZING trainer/friend that stayed with me the entire time! We did it! :)
And my time was..........
38.55 minutes! Hooray!
When I was finished I said....."I never want to run again. " Now I am re-thinking the whole thing. This helped change my mind....
http://espnwwos.disney.go.com/events/rundisney/princess-half-marathon/
I mean what girl wouldn't want to run a princess half-marathon! PS you even can get minnie ears! How stinking awesome is that. Oh and I would totally run it in a tutu....well maybe! :)
Monday, March 14, 2011
A few of my favorite things in Spring
A few of my favorite things in Spring:
1. Sandals -just arrived....some precious gold ones!
http://g.nordstromimage.com/imagegallery/store/product/Gigantic/18/_6263838.jpg
2. Girl Scout cookies- Samaos are my fav.
http://images.huffingtonpost.com/2010-02-24-2009_04_02Samoa.jpg
3. running outside- training for a 5k this weekend (wish me luck)
4. flowers blooming everywhere -especially the tulips on Tech's campus
5. spring colors- orange is my new fav
6. homemade smoothies- mango/pineapple is currently my fav
Have a great week! :)
1. Sandals -just arrived....some precious gold ones!
http://g.nordstromimage.com/imagegallery/store/product/Gigantic/18/_6263838.jpg
2. Girl Scout cookies- Samaos are my fav.
http://images.huffingtonpost.com/2010-02-24-2009_04_02Samoa.jpg
3. running outside- training for a 5k this weekend (wish me luck)
4. flowers blooming everywhere -especially the tulips on Tech's campus
5. spring colors- orange is my new fav
6. homemade smoothies- mango/pineapple is currently my fav
Have a great week! :)
Monday, March 7, 2011
Shrimp Fried Rice and Peanut Buter Cup Cookies
Shrimp Fried Rice Recipe
Make sure to use leftover, day old rice when making fried rice. Freshly made rice will make a fried rice that's mushy.
INGREDIENTS
8 ounces small raw shrimp, shelled and deveined
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 teaspoon cornstarch
2 tablespoons cooking oil, divided
3 eggs, beaten
2 stalks green onion, minced
4 cups leftover rice, grains separated well
3/4 cup frozen peas and carrots, defrosted
1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
1 teaspoon sesame oil
METHOD
1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.
2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.
4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.
5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.
Serves 4. Recipe from simplyrecipes.com
I have never made fried rice before and it turned out pretty great. I added more soy sauce and didn't use sesame oil.
Peanut Butter Cup Cookies
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Servings: 40 (1 cookie each)
INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered
peanut butter cups, unwrapped
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
I ended up using a cookie sheet instead of a mini muffin pan. They still turned out great. They are pretty rich too so be careful how big you make them.
Recipe from allrecipes.com
Make sure to use leftover, day old rice when making fried rice. Freshly made rice will make a fried rice that's mushy.
INGREDIENTS
8 ounces small raw shrimp, shelled and deveined
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 teaspoon cornstarch
2 tablespoons cooking oil, divided
3 eggs, beaten
2 stalks green onion, minced
4 cups leftover rice, grains separated well
3/4 cup frozen peas and carrots, defrosted
1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
1 teaspoon sesame oil
METHOD
1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.
2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.
4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.
5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.
Serves 4. Recipe from simplyrecipes.com
I have never made fried rice before and it turned out pretty great. I added more soy sauce and didn't use sesame oil.
Peanut Butter Cup Cookies
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Servings: 40 (1 cookie each)
INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered
peanut butter cups, unwrapped
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
I ended up using a cookie sheet instead of a mini muffin pan. They still turned out great. They are pretty rich too so be careful how big you make them.
Recipe from allrecipes.com
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