Wednesday, September 15, 2010
Rori's First Day of School :)
Miss Rori had her very first day of preschool last week :) Danny and I decided to make the day extra special for her. She got to pick out whatever she wanted for breakfast, which she picked waffles, it was my idea to cut them in heart shapes for her! I took her to school and she was so excited she just jumped out of the car and said, "bye mommy!" She had tons of prepping for how cool preschool was, and how I went to the very same school when I was her age! I got to pick her up after school too, and she was like, "mommy, preschool is sooooo cool!" So adorable! I decided to bake cookies with her when she got home from school to make it a little extra fun! She loved that too :) I'm so glad that she is enjoying new things so much, though it makes me sad that my baby is already in preschool and will be 4 in just a few weeks.
Wednesday, September 8, 2010
I know it's been awhile...
To say that it has been awhile since I have posted something would be a gross understatement I know... This summer has proved to be a little bit busier than we thought it would be! I do have tons of pictures to post though!
First of all... Danny and I found out in June that we are expecting our 2nd baby, due March 8th! Of course we are all extremely excited... miss Rori is so excited to be a big sister! At first, she wanted us to have 2 brothers and 2 sisters for her she said! LOL quite a task... but much to her dismay there is only one baby eventhough she is still convinced there will be more than one! This pregnancy has proved to be a little bit more difficult in the first trimester than with Rori, lots and lots of sickness and dizzyness. It does seem to be letting up a little bit, which is a good thing for all 3 of us, though we all know that our babies are worth every second of being sick to get them!
Secondly, we had 2 weddings this summer in 1 weekend! My sister got married in July, which was beautiful and I definetly have tons of pictures from it. Rori was the flower girl, though she was a bit cranky at the ceremony time because she got woken up from a nap in the car, which she never naps in the car! She looked adorable in her dress though, even though she ended up getting carried down the aisle because she was a little nervous and "didn't want to get the grass dirty with the pedals." Congrats to my sister and Kevin to many years of happiness! Danny was also in a wedding that Sunday as well which was beautiful! Rori loved going to the wedding as well and loves every second of going to weddings! Congrats to James and Lindsey as well :)
We have done a ton of other fun things this summer. Tons of going to the zoo, which miss Rori loves! We took her to the beach, she loved playing in the sand. She wasn't a big fan of the water because it had tons of seaweed in it, but all was well she still loved playing in the sand! Dan and Rori went sailing and she loved that as well! She went on her first train ride, and got to see a giant waterfall, and went blueberry picking all in one day! Tons and tons of other fun times were had this summer which you will see the pictures soon from!
Oh... and I have been trying to keep up on my cooking project which has proved to be more difficult than first planned. It is quite hard to cook every day with being as sick as I have been. You don't quite always want to cook when you know you won't be eating it, or when even standing makes you feel nautious. I promise I will keep up as much as I possibly can on my cooking project. I have done some here and there, not too many that have stood out since I haven't tried many complex recipes lately but I will let you know as soon as I make something delicious! Many plans had for Rori's birthday party coming up, tons and tons of Halloween recipes so there will definetly be some pictures coming too!
First of all... Danny and I found out in June that we are expecting our 2nd baby, due March 8th! Of course we are all extremely excited... miss Rori is so excited to be a big sister! At first, she wanted us to have 2 brothers and 2 sisters for her she said! LOL quite a task... but much to her dismay there is only one baby eventhough she is still convinced there will be more than one! This pregnancy has proved to be a little bit more difficult in the first trimester than with Rori, lots and lots of sickness and dizzyness. It does seem to be letting up a little bit, which is a good thing for all 3 of us, though we all know that our babies are worth every second of being sick to get them!
Secondly, we had 2 weddings this summer in 1 weekend! My sister got married in July, which was beautiful and I definetly have tons of pictures from it. Rori was the flower girl, though she was a bit cranky at the ceremony time because she got woken up from a nap in the car, which she never naps in the car! She looked adorable in her dress though, even though she ended up getting carried down the aisle because she was a little nervous and "didn't want to get the grass dirty with the pedals." Congrats to my sister and Kevin to many years of happiness! Danny was also in a wedding that Sunday as well which was beautiful! Rori loved going to the wedding as well and loves every second of going to weddings! Congrats to James and Lindsey as well :)
We have done a ton of other fun things this summer. Tons of going to the zoo, which miss Rori loves! We took her to the beach, she loved playing in the sand. She wasn't a big fan of the water because it had tons of seaweed in it, but all was well she still loved playing in the sand! Dan and Rori went sailing and she loved that as well! She went on her first train ride, and got to see a giant waterfall, and went blueberry picking all in one day! Tons and tons of other fun times were had this summer which you will see the pictures soon from!
Oh... and I have been trying to keep up on my cooking project which has proved to be more difficult than first planned. It is quite hard to cook every day with being as sick as I have been. You don't quite always want to cook when you know you won't be eating it, or when even standing makes you feel nautious. I promise I will keep up as much as I possibly can on my cooking project. I have done some here and there, not too many that have stood out since I haven't tried many complex recipes lately but I will let you know as soon as I make something delicious! Many plans had for Rori's birthday party coming up, tons and tons of Halloween recipes so there will definetly be some pictures coming too!
Saturday, June 26, 2010
So Dan had surgery Memorial Day weekend to get his wisdom teeth taken out and has been on a liquid diet ever since... he has found some ways around it but can only eat a few things. Yesterday I made him a delicious casserole called Hash Brown Casserole with Bacon, Onions, and Cheese, I didn't think Dan could eat the bacon so I replaced it with polish sausage. It was so delicious, I definetly will be making it again especially since Danny loved it too! Here's the recipe.
6 slices bacon, or polish sausage like I made it
1 cup chopped onion
2 garlic cloves, minced
1 package hash browns
1 cup grated cheese
1/2 cup chopped green onions
1/2 cup fat free sour cream
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 can reduced fat cream of mushroom soup
1. Cook bacon slices in large non-stick skillet. Remove bacon from pan and crumble, discard bacon drippings. Add 1 cup onion and garlic to pan, cook 5 minutes or until tender, stirring frequently. Stir in potato, cover and cook 15 minutes stirring occasionally.
2. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture, toss gently to combine. Spoon mixture into casserole dish coated with cooking spray. Sprinkle with remaining cheese. Cover with foil and refrigerate overnight.
3. Preheat oven to 350 degrees and cook for 3o minutes uncovered.
Delicious! I definetly would recommend making this recipe!
6 slices bacon, or polish sausage like I made it
1 cup chopped onion
2 garlic cloves, minced
1 package hash browns
1 cup grated cheese
1/2 cup chopped green onions
1/2 cup fat free sour cream
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 can reduced fat cream of mushroom soup
1. Cook bacon slices in large non-stick skillet. Remove bacon from pan and crumble, discard bacon drippings. Add 1 cup onion and garlic to pan, cook 5 minutes or until tender, stirring frequently. Stir in potato, cover and cook 15 minutes stirring occasionally.
2. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture, toss gently to combine. Spoon mixture into casserole dish coated with cooking spray. Sprinkle with remaining cheese. Cover with foil and refrigerate overnight.
3. Preheat oven to 350 degrees and cook for 3o minutes uncovered.
Delicious! I definetly would recommend making this recipe!
Visiting Nana Gigi!
We went to visit Danny's nana Gigi early last week... it's so great when we get a chance to get up to Edmonds to visit her :) Rori absolutely loves visiting her! It made it great that it was such a sunny day since she has a gorgeous view from her house of the Edmonds waterfront, so were able to enjoy dinner and nice conversation outside. Here are some pictures from when we were up there the other day!
Wednesday, June 23, 2010
The other day I asked Rori what she wanted for dinner after I got off work, her response was "mmm how about some soup mommy?" After trying to explain to her that soup really isn't the best for the summer time she was still insistent so I told her I would try to whip something up. So here's my recipe... I came up with it all on my own but it was delicious!
2 cans white beans
1 can black beans
2 cans low sodium chicken broth
2 grilled chicken breasts
1.5 cups roughly chopped carrots
1 cup chopped onion
1 small zucchini chopped
3 cloves garlic
1 container cherry tomatoes quartered
olive oil
salt
pepper
3 teaspoons italian seasoning
.5 teaspoon basil
So I started out grilling the chicken on the bbq just seasoned with some salt and pepper, cooked about 6 minutes on each side or until done. I put about a tablespoon of olive oil in a large pot and added the carrots, onions, zucchini, cherry tomatoes and garlic. Let cook about 3 to 5 minutes until veggies begin to soften. Add chicken broth and all beans, rinsed and drained and slightly mashed. Bring pot to boil and let simmer for about 15 minutes. Add chicken at the very end.
Rori loved this soup so much she wanted some the next day for lunch. I served it with a simple green salad and some toasted sourdough bread!
2 cans white beans
1 can black beans
2 cans low sodium chicken broth
2 grilled chicken breasts
1.5 cups roughly chopped carrots
1 cup chopped onion
1 small zucchini chopped
3 cloves garlic
1 container cherry tomatoes quartered
olive oil
salt
pepper
3 teaspoons italian seasoning
.5 teaspoon basil
So I started out grilling the chicken on the bbq just seasoned with some salt and pepper, cooked about 6 minutes on each side or until done. I put about a tablespoon of olive oil in a large pot and added the carrots, onions, zucchini, cherry tomatoes and garlic. Let cook about 3 to 5 minutes until veggies begin to soften. Add chicken broth and all beans, rinsed and drained and slightly mashed. Bring pot to boil and let simmer for about 15 minutes. Add chicken at the very end.
Rori loved this soup so much she wanted some the next day for lunch. I served it with a simple green salad and some toasted sourdough bread!
Sunday, June 20, 2010
So I have been busy the last few days helping my sister plan her wedding, shopping the Gymboree sale for miss Rori and taking a trip to Meeker Days in the rain! But I still have been cooking, mind you I did miss a few days meaning Tuesday and Friday due to shopping and planning but.... here are my delicious recipies!
Wednesday I made the most fantastic dessert. They were called raspberry-lemon whoopie pies, it was a recipe I got from one of my Martha Stewart catelogs. Now... if anyone knows me they know I love raspberry and lemon and also Martha Stewart so all three things aside I just had to make these. I couldn't get a good picture as the glare was too bright but here is the recipe anyways. Definetly would recommend making this recipe but only when you are going to eat them right away, they did not store so well I am thinking because of the whip cream.
Raspberry-Lemon Whoopie Pies
Makes 15 pies
1/2 cup (1 stick) butter, room temperature
1 cup plus 3 tablespoons light-brown sugar, divided
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract
1 large egg
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup whole milk
3/4 cup heavy cream
1 cup fresh raspberries (4 ounces)
1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
2. Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, about 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
3. In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes. Serve.
This morning my mom, sister, and I made my dad brunch for Father's day. My mom made these delicious pancakes that were called "cloud cakes"... definetly will be making those one day and will post the recipe when I do because they were so good and I normally am not even a fan of pancakes. I decided to make this recipe called Scrambled Egg Nests because they just sounded so cute and so delicious. I did change the recipe a little bit though because my mom is not a big fan of peppers and I wanted everyone to like them so I substituted mushrooms for the peppers, if you really like musrooms and peppers I'm sure you could put both in there! Here's the recipe!
Ingredients
1 (3 1/2-cup) bag frozen shredded potatoes, defrosted
1/3 cup vegetable oil or butter
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2/3 cup milk
1/2 cup finely diced onions
1/3 cup finely diced bell peppers
3/4 cup diced cooked breakfast sausage Shredded Cheddar
Chopped parsley for garnish (optional)
Instructions
Heat the oven to 400°. In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper. Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes. Remove the nests from the oven and allow them to cool.
Meanwhile, whisk together the eggs and milk. Heat a large nonstick saute pan over medium-high heat. Add the remaining oil or butter to the pan and heat. Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes. Add the sausage and cook until heated through. Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste.
Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet. Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes. If you like, garnish each nest with a little parsley. Serve warm.
Again I did not have a picture because I forgot to take my camera to my mom and dad's house this morning. When I got home I felt a little adventurous still and wanted to try a recipe that I had been eyeballing since I wrote it down, it was called pecan crusted chicken. I definetly will not be posting that one as it was not good at all, I couldn't even finish it that's how bad it was. So if you come across a recipe called this and think it is going to be good, be leary because it just was horrible!
That's about it for now... I shall let you know as I keep cooking and definetly will try to get some more pictures up as well! I was also a slacker and forgot to take my camera to Meeker Days but Rori, my mom, my dad and I had fun anyways! And Rori caught her first fish in the trout pond!
Wednesday I made the most fantastic dessert. They were called raspberry-lemon whoopie pies, it was a recipe I got from one of my Martha Stewart catelogs. Now... if anyone knows me they know I love raspberry and lemon and also Martha Stewart so all three things aside I just had to make these. I couldn't get a good picture as the glare was too bright but here is the recipe anyways. Definetly would recommend making this recipe but only when you are going to eat them right away, they did not store so well I am thinking because of the whip cream.
Raspberry-Lemon Whoopie Pies
Makes 15 pies
1/2 cup (1 stick) butter, room temperature
1 cup plus 3 tablespoons light-brown sugar, divided
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract
1 large egg
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup whole milk
3/4 cup heavy cream
1 cup fresh raspberries (4 ounces)
1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
2. Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, about 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
3. In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes. Serve.
This morning my mom, sister, and I made my dad brunch for Father's day. My mom made these delicious pancakes that were called "cloud cakes"... definetly will be making those one day and will post the recipe when I do because they were so good and I normally am not even a fan of pancakes. I decided to make this recipe called Scrambled Egg Nests because they just sounded so cute and so delicious. I did change the recipe a little bit though because my mom is not a big fan of peppers and I wanted everyone to like them so I substituted mushrooms for the peppers, if you really like musrooms and peppers I'm sure you could put both in there! Here's the recipe!
Ingredients
1 (3 1/2-cup) bag frozen shredded potatoes, defrosted
1/3 cup vegetable oil or butter
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2/3 cup milk
1/2 cup finely diced onions
1/3 cup finely diced bell peppers
3/4 cup diced cooked breakfast sausage Shredded Cheddar
Chopped parsley for garnish (optional)
Instructions
Heat the oven to 400°. In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper. Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes. Remove the nests from the oven and allow them to cool.
Meanwhile, whisk together the eggs and milk. Heat a large nonstick saute pan over medium-high heat. Add the remaining oil or butter to the pan and heat. Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes. Add the sausage and cook until heated through. Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste.
Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet. Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes. If you like, garnish each nest with a little parsley. Serve warm.
Again I did not have a picture because I forgot to take my camera to my mom and dad's house this morning. When I got home I felt a little adventurous still and wanted to try a recipe that I had been eyeballing since I wrote it down, it was called pecan crusted chicken. I definetly will not be posting that one as it was not good at all, I couldn't even finish it that's how bad it was. So if you come across a recipe called this and think it is going to be good, be leary because it just was horrible!
That's about it for now... I shall let you know as I keep cooking and definetly will try to get some more pictures up as well! I was also a slacker and forgot to take my camera to Meeker Days but Rori, my mom, my dad and I had fun anyways! And Rori caught her first fish in the trout pond!
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