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| Aqua Pearl via Bon Appetit |
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| Lemonade Sparkler via Valley & Co. |
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| Peach Bellini via The Novice Chef |
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| Hurricane via My Life As A Mrs. |
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| Summer Fruit Sangria via Martha Stewart |
Wednesday, March 28, 2012
girly girl drinks
Monday, March 26, 2012
chili's copycat salsa
CHILI'S COPYCAT SALSA
image & recipe via Deals To Meals
Just made this last night and the Hubby has already requested some more before we leave for Spring Break! This salsa is delicious and super easy to make! And the way we go through salsa, this should save us some money as well. These go perfect with Tostitos flavored tortilla chips {my latest addiction}!
2 cans whole tomatoes, drained
1 small can diced or whole jalapenos (not pickled)--about 4-5 jalapenos (or less if you don't like a lot of spice)
1/4 c. yellow onion, cut into quarters
1 t. garlic salt
1/2-1 t. salt
1 small can diced or whole jalapenos (not pickled)--about 4-5 jalapenos (or less if you don't like a lot of spice)
1/4 c. yellow onion, cut into quarters
1 t. garlic salt
1/2-1 t. salt
1 t. cumin
1/2 t. sugar
1/2 t. sugar
1 t. lime juice
Cilantro (as garnish)
Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.
Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.
{Note: I didn't understand why you would drain the tomatoes, but if you don't it is a bit too runny. Also, I used a blender and I think I pureed it a bit too long...I would definitely just give it a few seconds to keep some of that chunkiness. Delicious regardless though!}
Friday, March 23, 2012
waterton canyon
Another great day in Colorado! Waterton Canyon had been closed for over a year, so this was our first visit. This 6 mile dirt road runs through the canyon along the South Platte River. It is a phenomenal spot for families (of all skill levels) to walk, bike or run together.
At about the 3-mile point was a spot for the kids to play in the river and throw rocks {the last photo shows a crying Drew after a rock thrown by his sister went amiss!}. Not to mention the herd of long horn sheep waiting for photo ops! There was a one-horned sheep that insisted on being petted. We realize that's a no-no, but he just kept following us until we paid attention to him and had his head rubbed! What could we do? Colorado, you never cease to amaze us!
Thursday, March 22, 2012
popular pinterest pin
I have been on Pinterest about a year now...still slightly addicted and loving every minute of it! Just noticed what my all-time most repinned pin is. This gorgeous fellow below, Channing Tatum, has been repinned 270 times {correction: 580 times!!!)! Think the girls like you Channing!!!
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| Channing Tatum |
Wednesday, March 21, 2012
junk gypsy crush
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| Harlow Wrap Bracelet |
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| Retro Double-Stud Cuff |
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| Spirit Beaded Stretch Cuff |
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| Maxi Parachute Skirt |
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| Guthrie Kid's Moccasins |
Tuesday, March 20, 2012
for the cowgirl side of me
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| image via Polyvore |
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| image via Polyvore |
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| image via Polyvore |
Monday, March 19, 2012
diy collapsible pup tents
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| instructions here Lindsay & Drew
What a great idea for the kiddos! I don't know about you, but I think my little boy has asked me to build him a fort about 5,325 times! Maybe this would quench his desire to be able to play under a sheet? Boys. This looks like an easy project (for my Hubby)...I'll add it to his list!
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Saturday, March 17, 2012
Friday, March 16, 2012
homemade cheez-its
image & recipe (adapted) via Christine's Cuisine
Cheez-Its are one of my many food downfalls. I ate countless boxes of Hot & Spicy Cheez-Its during my pregnancies. However, my family does not share my love of cheese crackers...they don't like the store-bought version or these! This recipe is quite good though and the cayenne pepper gives it a bit of a kick. Super easy to make and I would definitely make again (for myself!).
1 cup flour
4 Tbsp cold butter, cut into small squares
8 oz grated extra-sharp cheddar cheese
3/4 tsp. salt
1/4 tsp. cayenne pepper Kosher salt, for sprinkling
In a food processor, combine all ingredients (except extra kosher salt) and pulse until crumbly.
Bake for 25 minutes in a 350 degree oven. Remove from oven when crisp and brown. Allow to cool and serve or store in an airtight container.
Add cold water, 1 Tbsp. at a time, until dough comes together (I used 3 Tbsp. of water). Wrap dough in plastic wrap and place in refrigerator for at least 30 minutes until chilled.
Roll out dough between two pieces of plastic wrap or parchment paper (in two batches). Roll out to 1/8-inch thickness and place on parchment-lined baking sheets. Use a pizza cutter to cut into 1-inch squares. Sprinkle with kosher salt.
Tuesday, March 13, 2012
stuffed pasta shells
STUFFED PASTA SHELLS
image & recipe via 101 CookbooksWhat can I say about this recipe? Hmmm? It was DELICIOUS! Super easy to make and the taste is incredible...super rich tomato flavor. Ease up on the crushed red pepper flakes if you don't like too much spice, but it really was not bad at all. Adding this one to my short list of rotating recipes!
Zest of one lemon
Sauce:
1/3 cup extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes
Filling:
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup / ~5 oz grated mozzarella
1 bunch of chives, minced
25-30 jumbo dried pasta shells
Oil a 13 x 9-inch baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350F with a rack in the middle.
To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Let cool.
To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.
Cook the shells according to package instructions in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands - see photo.
Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.
Serves 4 - 6
Sauce:
1/3 cup extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes
Filling:
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup / ~5 oz grated mozzarella
1 bunch of chives, minced
25-30 jumbo dried pasta shells
Oil a 13 x 9-inch baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350F with a rack in the middle.
To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Let cool.
To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.
Cook the shells according to package instructions in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands - see photo.
Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.
Serves 4 - 6
springin' and a flingin'
Butterfly Garden by Spun by Subtle Luxury
Elina by Rebecca Taylor
Crochet Fedora by Jessica Simpson
Hazel Embroidered Tunic by Melissa Obadash
Originals Easy Rider by Timex
Friday, March 9, 2012
steve madden's ruckuss boots
Saturday, March 3, 2012
my make-believe {cute} farm
Okay, so maybe this is the farm girl coming out in me. Or a change in priorities. Maybe just a desire for a simpler life. Or my little girl's love for animals. Who knows. But lately, I have started to get the urge to have some "livestock" (of the adorable kind only)! So if ever I find myself with a few acres surrounding my charming and cozy country home (which currently doesn't exist either), these would be the animals I would have roaming on my range! How CUTE are these guys!?! I am in love with my future farm already...
