Yes, we all spend lots of time on the family room floor!
Stella likes to gnaw on Shaun...
She'll conk out just about anywhere!Saturday, August 29, 2009
More Stella antics!
Yes, we all spend lots of time on the family room floor! Stella likes to gnaw on Shaun... She'll conk out just about anywhere!
Friday, August 28, 2009
Our 3rd Anniversary!
We celebrated our 3rd anniversary with dinner at Buca di Beppo (where we had our rehearsal dinner - very nostalgic!!)!Wednesday, August 26, 2009
Cork Tray
We can't really take credit for this masterpiece - most of the corks came from my parents!Playin' in the living room...
Chewing on her "Canvas Squeaky Dog" (that's what it says on the side!)
How could you not love that face?
Bright Stella!
Conked out on my lap
Sunday, August 23, 2009
Steak and Potato Kabobs
Steak and Potato Kabobs
(from bhg.com/recipes)
Ingredients
1 boneless beef sirloin steak, cut 1 inch thick
1/4 cup bottled red wine vinegar and oil salad dressing
2 tablespoons snipped fresh thyme or 2 teaspoons dried thyme, crushed
2 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
2 medium green and/or yellow sweet peppers, cut into 1-inch pieces
1 medium red onion, cut into wedges
1/2 of a 20-ounce package refrigerated potato wedges (about 32 wedges)
1. Trim fat from steak. Cut steak into 1-inch cubes. Place steak cubes in a resealable plastic bag set in a shallow dish. For marinade, in a bowl combine salad dressing, thyme, Worcestershire sauce, and garlic powder. Pour over steak; seal bag. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.
2. Drain steak, reserving marinade. On eight 10-inch metal skewers, alternately thread steak, sweet pepper, onion, and potato wedges, leaving a 1/4-inch space between pieces.
3. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals until meat is desired doneness, turning once and brushing occasionally with reserved marinade up to the last 5 minutes of grilling. Allow 12 to 14 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Discard any remaining marinade. Makes 8 kabobs, 4 servings.
**Can use new potatoes, boiled x 10 minutes and cut in half, instead of refrigerated potato wedges**
(from bhg.com/recipes)
Ingredients
1 boneless beef sirloin steak, cut 1 inch thick
1/4 cup bottled red wine vinegar and oil salad dressing
2 tablespoons snipped fresh thyme or 2 teaspoons dried thyme, crushed
2 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
2 medium green and/or yellow sweet peppers, cut into 1-inch pieces
1 medium red onion, cut into wedges
1/2 of a 20-ounce package refrigerated potato wedges (about 32 wedges)
1. Trim fat from steak. Cut steak into 1-inch cubes. Place steak cubes in a resealable plastic bag set in a shallow dish. For marinade, in a bowl combine salad dressing, thyme, Worcestershire sauce, and garlic powder. Pour over steak; seal bag. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.
2. Drain steak, reserving marinade. On eight 10-inch metal skewers, alternately thread steak, sweet pepper, onion, and potato wedges, leaving a 1/4-inch space between pieces.
3. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals until meat is desired doneness, turning once and brushing occasionally with reserved marinade up to the last 5 minutes of grilling. Allow 12 to 14 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Discard any remaining marinade. Makes 8 kabobs, 4 servings.
**Can use new potatoes, boiled x 10 minutes and cut in half, instead of refrigerated potato wedges**
Friday, August 21, 2009
More Stella antics!
Shaun's lap is the perfect place to nap!
As you can see, Stella loves her toys!
Chewing on her hedgehog behind Shaun's head! As you can see, it's often we can only take Stella's picture while she's sleeping. She's too busy and too fast to catch her while she's awake!
Apples Grilled in Parchment Paper
From Weber's Big Book of Grilling
Yield: 4 servings
2 granny smith apples
1/2 cup dried cranberries
1/4 cup pure maple syrup
2 teaspoons light brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, divided
Prepare a medium fire for direct grilling. Quarter the apples through the core. Remove and discard the core, then cut each quarter into thin slices. Place the slices in a medium bowl. Add the cranberries, maple syrup. sugar, and cinnamon. Stir to combine.
To make the packets: Cut four pieces of baking parchment paper, about 12 by 15 inches each. Spoon one quarter of the apple mixture into the center of each piece of paper and dot with one quarter of the butter. Bring the two long ends of each paper together and fold them over several times to seal the top of the packet. Twist the other two ends of the papers in opposite directions to close the packets.
Grill the packets over direct medium heat for about 10 minutes. Serve in packets or pour the apple mixture from each packet into a separate bowl. Either way, serve warm with ice cream, if desired.
(Shaun made this for his parents' anniversary BBQ - it was delicious!)
Yield: 4 servings
2 granny smith apples
1/2 cup dried cranberries
1/4 cup pure maple syrup
2 teaspoons light brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, divided
Prepare a medium fire for direct grilling. Quarter the apples through the core. Remove and discard the core, then cut each quarter into thin slices. Place the slices in a medium bowl. Add the cranberries, maple syrup. sugar, and cinnamon. Stir to combine.
To make the packets: Cut four pieces of baking parchment paper, about 12 by 15 inches each. Spoon one quarter of the apple mixture into the center of each piece of paper and dot with one quarter of the butter. Bring the two long ends of each paper together and fold them over several times to seal the top of the packet. Twist the other two ends of the papers in opposite directions to close the packets.
Grill the packets over direct medium heat for about 10 minutes. Serve in packets or pour the apple mixture from each packet into a separate bowl. Either way, serve warm with ice cream, if desired.
(Shaun made this for his parents' anniversary BBQ - it was delicious!)
Sunday, August 16, 2009
Stella goes for a walk!
Stella enjoys going for walks around the neighborhood and enjoys the park close to our house.
Saturday, August 15, 2009
Kathy & Monty's Birthday/Anniversary BBQ
Jeff ("Granddad") & Stella
Linda & Kathy
Sarah & Grandma Pearl
Monty & Shaun
Jeff & Debbie (& Stella!) We celebrated Monty & Kathy's Birthdays and 40th Anniversary with a BBQ! We had a blast and Stella had fun getting to meet her Great Grandma Pearl and Great Aunt Linda :) Stay tuned for Shaun's awesome grilling recipes...!
Monday, August 10, 2009
Summer Shortcakes (Dad's Birthday Dessert)
SUMMER SHORTCAKES
Makes 8 servings
*Grate the fresh lime peel for the filling before you squeeze the limes for the juice*
Shortcakes:
½ c. old-fashioned oats (measure after grinding)
1 ½ c. white/whole wheat flour
¼ c. packed brown sugar
2 t. baking powder
¼ t. baking soda
¾ c. milk or buttermilk
3 T. canola oil
1 egg
Berries/Fruit:
5 - 6 c. mixed berries (strawberries, blackberries, blueberries, raspberries) -or- mixed stone fruits (peaches, pears, apricots) – rinse, stem, peel, etc.
2 T. sugar
2 T. fresh lime juice* (from 2 small limes)
Filling:
4 oz. cream cheese, softened
1/3 c. confectioner’s/powdered sugar
1 c. (6 oz. container) plain yogurt
1 t. grated fresh lime peel* (from 2 small limes)
· Prepare shortcakes: Preheat oven to 425° F. Spray a large cookie sheet with nonstick cooking spray. Place oats in blender/food processor and blend until finely ground (then measure ½ cup).
· In a large bowl, combine ground oats, flour, brown sugar, baking powder, and baking soda until well blended. Break up lumps of brown sugar if necessary.
· In a small bowl, with a wire whisk, mix milk/buttermilk, oil, and egg until well blended. Add milk mixture to the oat mixture and stir until blended.
· Spoon dough by ¼ cups onto prepared cookie sheet, 3” apart, making 8 mounds. Bake 12 – 14 minutes, or until firm when pressed. Transfer shortcakes to wire racks to cool.
· Meanwhile, prepare berries or fruit: In a medium bowl, combine fruit, sugar, and lime juice. Set aside.
· Prepare filling: In another medium bowl, with a mixer at medium speed, combine softened cream cheese, confectioner’s sugar, and yogurt. With a rubber spatula, gently fold in lime peel.
· To serve: Split shortcakes in half. Place bottom half on a shortcake in each of 8 dessert bowls. Top with filling and berries, replace shortcake tops. (Can be made ahead of time and refrigerated.)
Makes 8 servings
*Grate the fresh lime peel for the filling before you squeeze the limes for the juice*
Shortcakes:
½ c. old-fashioned oats (measure after grinding)
1 ½ c. white/whole wheat flour
¼ c. packed brown sugar
2 t. baking powder
¼ t. baking soda
¾ c. milk or buttermilk
3 T. canola oil
1 egg
Berries/Fruit:
5 - 6 c. mixed berries (strawberries, blackberries, blueberries, raspberries) -or- mixed stone fruits (peaches, pears, apricots) – rinse, stem, peel, etc.
2 T. sugar
2 T. fresh lime juice* (from 2 small limes)
Filling:
4 oz. cream cheese, softened
1/3 c. confectioner’s/powdered sugar
1 c. (6 oz. container) plain yogurt
1 t. grated fresh lime peel* (from 2 small limes)
· Prepare shortcakes: Preheat oven to 425° F. Spray a large cookie sheet with nonstick cooking spray. Place oats in blender/food processor and blend until finely ground (then measure ½ cup).
· In a large bowl, combine ground oats, flour, brown sugar, baking powder, and baking soda until well blended. Break up lumps of brown sugar if necessary.
· In a small bowl, with a wire whisk, mix milk/buttermilk, oil, and egg until well blended. Add milk mixture to the oat mixture and stir until blended.
· Spoon dough by ¼ cups onto prepared cookie sheet, 3” apart, making 8 mounds. Bake 12 – 14 minutes, or until firm when pressed. Transfer shortcakes to wire racks to cool.
· Meanwhile, prepare berries or fruit: In a medium bowl, combine fruit, sugar, and lime juice. Set aside.
· Prepare filling: In another medium bowl, with a mixer at medium speed, combine softened cream cheese, confectioner’s sugar, and yogurt. With a rubber spatula, gently fold in lime peel.
· To serve: Split shortcakes in half. Place bottom half on a shortcake in each of 8 dessert bowls. Top with filling and berries, replace shortcake tops. (Can be made ahead of time and refrigerated.)
Jet-skiing @ Cherry Creek
Good times! It was a little chilly to start (only 63 degrees @ 8:30 AM...) but we had a blast!
Sunday, August 9, 2009
Monday, August 3, 2009
Stella, meet Stella...
Stella is so famous someone decided to name a beer after her...! Don't worry - no puppies were intoxicated with the taking of this photo.
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