On a beautiful October afternoon under clear blue Texas skies, Lexi and Ethan were joined in matrimony, surrounded by those nearest and dearest to them, and celebrated with a moving ceremony.
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Life isn’t about waiting for the storm to pass, it’s about learning how to dance in the rain.
1. Combine apple cider and pork in a zip-top plastic bag; seal and marinate in refrigerator 8 hours.
2. Preheat oven to 400°.
3. Remove pork from bag; discard cider. Combine sugar and next 4 ingredients (through garlic); rub over pork. Roll pork in pecans. Place pork on broiler-pan rack coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 160°. Remove from oven; let stand 10 minutes.
Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.
Ingredients
Directions
Preheat oven to 350 degrees F.
In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, the almonds, pimento, mushrooms, and salt and pepper, to taste, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese. I change it up by adding one bunch of green onions chopped, one container of fresh sliced mushrooms instead of canned and extra chicken and the whole container drained of pimento. Bake for about 30 minutes, or until bubbly.
Ingredients
Directions
Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.
Cilantro Lime Dressing
Yard Egg Blender Frittata
Servings: 4 to 6 servings
Ingredients
Gather fresh eggs (8)
3 cloves peeled garlic
1/3 medium sweet onion
1/3 bag fresh baby spinach (2-3 cups packed)
Sea salt
Fresh cracked pepper
Dash cayenne
½ block cream cheese (softened)
1 tablespoon of olive oil for the pan
Handful fresh basil, plus a sprig or two more for garnish
1 ripe tomato
1 cup fresh grated parmesan or asiago
Directions
Seriously toss EVERYTHING, except the tomato and ½ cup of the grated cheese in the blender. Whir until well blended and fluffy. Pour mixture into a well oiled 14” cast iron skillet.
Bake at 400 for approx. 15 minutes.
When frittata begins to set, remove from oven.
Sprinkle liberally with cheese. Arrange tomato slices and thin slices of onion. Sprinkle on the rest of the cheese.
Crack a little pepper on top. Finish in oven until firm.
I like to broil the top for a few minutes when it is almost done.
Garnish with a little fresh basil.
Ingredients
Crust
1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
Topping
2 cups sweetened flaked coconut
1 cup sweetened dried cranberries
1/2 cup chopped pecans
3/4 cup firmly packed brown sugar
1/3 cup all-purpose flour
3 eggs
1 1/2 teaspoons vanilla
1/4 teaspoon salt
Directions
Heat oven to 350°F. Combine 1 1/2 cups flour and sugar in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 15 minutes or until edges are lightly browned.
Combine all filling ingredients in large bowl; mix well. Spread over hot, partially baked crust. Continue baking for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.
Ingredients
Preparation Instructions
In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Serve immediately.
10 eggs, beaten
½ cup flour
1 teaspoon baking powder
1 pinch salt
1 (7 ounce) can diced green chile peppers, drained
1 (16 ounce) container low-fat cottage cheese
1 cup shredded Cheddar cheese
1/4 cup melted butter
Preheat oven to 400 degrees F. Lightly grease a 9x13 inch baking dish.
In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F, and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.
Ingredients:
16 oz can | Peach Slices |
16 oz can | Pear Slices |
15 oz can | (or 2, 8 ounce cans) apricot halves (you may cut halves into slices |
15 oz can | Pineapple Chunks |
1 cup | Golden Raisins |
¾ cup | Light Brown Sugar |
½ cup | (unsalted) Butter, melted |
3 tsp | Curry Powder |
3 Tbsp | Freshly Squeezed Lemon Juice |
Directions:
Drain all fruits and place in a 2-quart ovenproof casserole with the raisins. (Save fruit juices for another use, if desired.) Mix last four ingredients and pour over fruit. Bake covered, about 1 hour at 325 degrees. Serve warm.
Ingredients
Preparation Instructions
Preheat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these ingredients into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters, raisins, and chopped pecans into the cinnamon-sugar mix. Once all are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets, raisins and pecans out evenly in the greased bundt pan.
At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.
Ingredients
Preparation Instructions
Add cherries to a saucepan with sugar. Bring to a slow boil and cook until cherries are soft and liquid is syrupy. Cool to room temperature.
Add cherries and juice to a blender or food processor. Blend until smoooth, stopping short of totally liquefying it if you'd like a little pulp. Add milk, cream, booze, and lemon juice and blend briefly.
Freeze according to your ice cream maker's instructions, then transfer to an airtight freezer container and freeze for at least 24 hours before serving.
Ingredients
Directions
Preheat crock pot on high.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.
1 oz Vodka
1 oz Kahlua Coffee Liquer
4 oz Half and half
1 scoop Vanilla Ice Cream
2 oz Cream of Coconut
Life is short, live it. Love is rare, grab it. Anger is bad, dump it. Fear is awful, face it. Memories are sweet, cherish it.
Decide what you want .. believe you can have it, believe you deserve it, believe it's possible for you!
Life should NOT be a journey to the grave with the intention
of arriving safely in an attractive and well preserved body,
but rather to skid in sideways -
Chardonnay in one hand - chocolate in the other -
body thoroughly used up, totally worn out and
screaming 'WOO HOO, What a Ride "!!!!
"Every man dies. Not every man really lives."
"Dream as if you'll live forever...
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