Monday, February 28, 2011
Vow Renewal, Wedding Part Deux, Whatever You Want to Call it.
We have been planning our wedding day since the day we got engaged Thanksgiving Day 2009. We asked our girls and guys to stand up with us on that day. We booked a reception hall, dj, etc. I even bought my wedding dress! Then, on June 13, 2010, our lives came to a complete stop. We found Kristian's orders on our doorstep after a whirlwind weekend in Michigan. After a few sleepless nights (probably mostly on my part, I couldn't imagine my main man being half way around the world), we decided to get married in an intimate ceremony knowing full well we would have some kind of celebration with our family and friends when Kristian returned. It has definitely turned into a "vow renewal and celebration". We want to recommit ourselves to each other and our life together. We want to share this with our family and friends that couldn't be there the day we legally got married. In the midst of planning this shin dig, I was looking up articles on vow renewals. I started to hyperventilate a little when I read (in almost every article) that this is not the time for a white dress, bridesmaids, bridal showers, bachelorette parties, etc. My mind started racing.."What?! I don't want people to think we are doing this just to get gifts or money. We are doing this so that we can renew our commitment to each other in front of our family and friends!" My question for all of you is: What is your take on this?
Saturday, February 26, 2011
Spinach Chicken Piccata
I came across this recipe in the Detroit Free Press and decided to try it! It was SUPER easy, fast and only took a couple of dishes! **If you don't like spinach, don't use the whole bag. I would also recommend to use a little less lemon juice than it calls for. Next time I am going to add more chicken (I used about a pound).**
Ingredients:
1 to 1 1/4 pounds boneless, skinless chicken breast
1 Tbsp. EVOO
Salt and black pepper to taste
1/4 Cup all-purpose flour
1 Tbsp. chopped garlic, or to taste (I used about 3 medium cloves and used the garlic press)
1 package (12 oz) frozen leaf spinach
8 ounces sliced mushrooms (I used fresh)
2 Cups grated zucchini, optional (I did not use zucchini)
1 Cup fat free milk
1/3 Cup lemon juice
4 Cups whole wheat penne pasta (I used a whole box)
1 Tbsp. capers, drained, rinsed well (I didn't use capers, but wished I would have)
1/4 Cup grated parmesan cheese
Directions:
1) Cook pasta according to directions. Rinse and set aside.
2) Cut the chicken into 1-inch cubes. Set aside.
3) In a large nonstick skillet, heat the olive oil over medium heat. When hot, add the chicken cubes and cook until lightly browned and no longer pink. Season with salt and pepper to taste. Sprinkle flour over the chicken, stir it in and cook about 1 minute. Add the garlic, spinach, mushrooms, and, if using, the zucchini.
4) Continue cooking until the spinach is wilted and mushrooms are partially cooked. Add the milk and simmer until the sauce thickens, stirring periodically. Stir in the lemon juice and simmer about 5 minutes.
5) Place 1 cup of cooked penne pasta in a serving dish and top with the chicken mixture. Sprinkle each serving with a few capers and top each with about 1 tablespoon of Parmesan cheese. **I tossed the pasta and spinach/chicken mixture together in a big pasta bowl, then added the cheese and tossed it again.**
Ingredients:
1 to 1 1/4 pounds boneless, skinless chicken breast
1 Tbsp. EVOO
Salt and black pepper to taste
1/4 Cup all-purpose flour
1 Tbsp. chopped garlic, or to taste (I used about 3 medium cloves and used the garlic press)
1 package (12 oz) frozen leaf spinach
8 ounces sliced mushrooms (I used fresh)
2 Cups grated zucchini, optional (I did not use zucchini)
1 Cup fat free milk
1/3 Cup lemon juice
4 Cups whole wheat penne pasta (I used a whole box)
1 Tbsp. capers, drained, rinsed well (I didn't use capers, but wished I would have)
1/4 Cup grated parmesan cheese
Directions:
1) Cook pasta according to directions. Rinse and set aside.
2) Cut the chicken into 1-inch cubes. Set aside.
3) In a large nonstick skillet, heat the olive oil over medium heat. When hot, add the chicken cubes and cook until lightly browned and no longer pink. Season with salt and pepper to taste. Sprinkle flour over the chicken, stir it in and cook about 1 minute. Add the garlic, spinach, mushrooms, and, if using, the zucchini.
4) Continue cooking until the spinach is wilted and mushrooms are partially cooked. Add the milk and simmer until the sauce thickens, stirring periodically. Stir in the lemon juice and simmer about 5 minutes.
5) Place 1 cup of cooked penne pasta in a serving dish and top with the chicken mixture. Sprinkle each serving with a few capers and top each with about 1 tablespoon of Parmesan cheese. **I tossed the pasta and spinach/chicken mixture together in a big pasta bowl, then added the cheese and tossed it again.**
Friday, February 25, 2011
New shoes and a foam roller
I finally got my new shoes today, the Nike Lunar Eclipse's. I've been running in Asics the past year and a half and have been pretty satisfied, but last spring I started having on and off again knee issues. This fall on a run my knee started clicking and its been like that ever since. It hasn't been painful, just an annoyance. I'm self diagnosed it as IT band syndrome which can be cause by over training, weak quadriceps, and over pronation while running. My new Nikes are suppose to help correct my pronation and have extra cushioning inside. My first run today felt good, 7 miles on the treadmill. I ended my workout using my other new toy, a foam roller. I read that these are suppose to help massage the tissue and will aid in recovery. So trying to correct my knee problem, I bought one. I have to say, for something called a foam roller, it was kind of painful to use. It did make my legs feel a lot better though and helped to stretch out my IT band. Who knows, maybe in a month my problem could be corrected, at least I hope so.
Thursday, February 24, 2011
Mom's Chicken Pot Pie
Here is my mom's chicken/turkey pot pie recipe. She adapted it from another one she found. You will NOT be disappointed! It's great to make with leftover turkey!
Ingredients:
2 cans (10 3/4 oz can) cream of chicken soup
1 can Veg-All mixed vegetables, drained (or any can of mixed veggies, I may try frozen veggies)
2 Cups cooked chicken or turkey, diced (you can put as much or as little meat in as you like)
1/2 Cup milk
1/2 tsp. thyme
black pepper, to taste
2 9-inch prepared pie crust
**We like to add just a little bit of red pepper flakes for a little extra kick**
Directions:
1) Combine chicken soup, veggies, chicken/turkey, milk, thyme, black pepper (and red pepper flakes if using them).
2) Spoon into prepared pie crust in pie plate.
3) Cover with top crust. Crimp edges to seal (I pinch it with my fingers, then press with a fork all the way around). Slit top crust (I poke holes in the top with a fork).
4) Bake at 375 degrees for 40 minutes or until edges are golden brown. Cool 10 minutes before serving. **May need to adjust temp or time depending on oven**
Ingredients:
2 cans (10 3/4 oz can) cream of chicken soup
1 can Veg-All mixed vegetables, drained (or any can of mixed veggies, I may try frozen veggies)
2 Cups cooked chicken or turkey, diced (you can put as much or as little meat in as you like)
1/2 Cup milk
1/2 tsp. thyme
black pepper, to taste
2 9-inch prepared pie crust
**We like to add just a little bit of red pepper flakes for a little extra kick**
Directions:
1) Combine chicken soup, veggies, chicken/turkey, milk, thyme, black pepper (and red pepper flakes if using them).
2) Spoon into prepared pie crust in pie plate.
3) Cover with top crust. Crimp edges to seal (I pinch it with my fingers, then press with a fork all the way around). Slit top crust (I poke holes in the top with a fork).
4) Bake at 375 degrees for 40 minutes or until edges are golden brown. Cool 10 minutes before serving. **May need to adjust temp or time depending on oven**
Enjoy!
Who Needs Takeout?
I found this fried rice recipe on www.hungry-girl.com and knew I had to try it! You can find the original recipe on Hungry Girl's website, but I tweeked it a little. This is how I made it:
Ingredients:
Ingredients:
Uncooked chicken cut into small pieces (I used probably 1.5 to 2 cups)
2 Cups cooked brown rice (I used brown minute rice)
2 Cups frozen carrots and peas (you can buy them packaged together)
1 Cup chopped mushrooms (I used fresh)
Scallions finely chopped (as many or as little as you like)
1 egg (We used 2 because Kate really likes eggs)
1 packet of fried rice mix
1 Tbsp. low sodium soy sauce
1/8 tsp. garlic powder
1/8 tsp. ground ginger (we used about 1 tsp. of fresh ginger)
3 Tbsp. water
salt and pepper (to taste)
Directions:
1) Spray wok or pan with cooking spray. Add chicken to pan, sprinkle with salt and pepper, cook over medium heat. When almost fully cooked, add scallions, frozen carrots and peas, and mushrooms.
2) Cook rice according to directions. Put in fridge to cool.
3) Cook eggs in a separate pan and scramble.
4) In a small bowl, whisk together the fried rice mix, garlic, ginger, soy sauce, and 3 Tbsp. of water.
5) Stir rice and sauce mixture together. Add to wok with chicken and vegetables, mix.
2 Cups cooked brown rice (I used brown minute rice)
2 Cups frozen carrots and peas (you can buy them packaged together)
1 Cup chopped mushrooms (I used fresh)
Scallions finely chopped (as many or as little as you like)
1 egg (We used 2 because Kate really likes eggs)
1 packet of fried rice mix
1 Tbsp. low sodium soy sauce
1/8 tsp. garlic powder
1/8 tsp. ground ginger (we used about 1 tsp. of fresh ginger)
3 Tbsp. water
salt and pepper (to taste)
Directions:
1) Spray wok or pan with cooking spray. Add chicken to pan, sprinkle with salt and pepper, cook over medium heat. When almost fully cooked, add scallions, frozen carrots and peas, and mushrooms.
2) Cook rice according to directions. Put in fridge to cool.
3) Cook eggs in a separate pan and scramble.
4) In a small bowl, whisk together the fried rice mix, garlic, ginger, soy sauce, and 3 Tbsp. of water.
5) Stir rice and sauce mixture together. Add to wok with chicken and vegetables, mix.
Serve with egg rolls and edamame. Enjoy!
Tuesday, February 22, 2011
Dogs and Running
I'm pretty sure this article was written for Kristian and Ruby.
http://www.runnersworld.com/article/0,7120,s6-243-297--10585-1-1X2-3,00.html
http://www.runnersworld.com/article/0,7120,s6-243-297--10585-1-1X2-3,00.html
Tuesday, February 8, 2011
Our Wedding Website!
Please visit our wedding website and check out all the details of our special day part deux!
Subscribe to:
Posts (Atom)