Fox31 News Clips

 

Rockies Game

Shaun & Sarah at the game!

Thanks to Dad & Mom we had awesome seats!

Beautiful Colorado Sunday

Dinger

Military tribute

Mmm...cheesesteak...!

Yes.  This was a delicious brat.

Stella's First Birthday!

Turning 1 is exhausting!

Stella picks the best places to sleep...!

Much more interested in her rawhide than her birthday!

Happy 1st Birthday Stella!

May 30, 2010

Castlewood Canyon Hike

Stella was too scared to walk across the bridge, so Shaun gave her a lift!

Stella decided the water was okay

Beautiful day in Castlewood Canyon!

The Andersons

Aaron & Myrian's Wedding

Myrian Santos & Aaron Stewart

(and Groomsman JJ Stewart)

Shaun & Sarah after the wedding

Aaron & Myrian

05.22.10

Myrian's ready to toss the bouquet!

Hooray beer!

Hard at work brewin' in the kitchen

Bottled last weekend - should be ready in another week!

This is what happens when you let adults play kickball...

Wednesday night was theme night (80's t.v. shows), so "Fear the Mullet" became the A-Team...

Our team ain't called "Fear the Mullet" for nothin'

Hannibal and Murdock

Triple A and Face

Mullet wig + Mr. T jewelry = awesome!

Carebear stare!

Basil Orange Chicken

Ingredients

1 large navel orange
2 lemons
1/2 cups packed fresh basil leaves, chopped
2 tablespoons olive oil
Salt
Pepper
4 (1 1/2 pounds) skinless, boneless chicken-breast halves
1/2 teaspoon sugar
1 cups whole wheat couscous
1 package (8 ounces) stringless sugar snap peas
Grilled orange and lemon slices for garnish
 
Directions

1.From orange, grate 1 1/2 teaspoons peel and squeeze 4 tablespoons juice. From lemons, grate 1 1/2 teaspoons peel and squeeze 1/3 cup juice.

2.In medium bowl, combine 1 teaspoon of each peel and 1 tablespoon orange juice with half of basil, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

3.With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness. Add chicken to citrus mixture, turning to coat; set aside.

4.In small pitcher or bowl, combine sugar, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining citrus peels, citrus juices, basil, and oil; set aside. (Can be made to this point up to 8 hours ahead. Cover chicken and citrus sauce and refrigerate.)

5.Preheat large ridged grill pan or prepare outdoor grill for direct grilling on medium-high.

6.Meanwhile, prepare couscous as label directs. In 4 quart saucepan filled with 1/2 inch water, place a vegetable steamer. Heat to boiling on high.

7.Add chicken to hot grill pan or place on hot grill grate; cook 4 minutes. Turn chicken over and cook 3 to 4 minutes longer or until no longer pink in center.

8.While chicken is cooking on second side, add snap peas to steamer; cook 2 to 3 minutes or until tender-crisp. Fluff couscous and spoon onto large platter; top with chicken and snap peas. Drizzle sauce over all. Garnish with citrus slices.
 
-From Good Housekeeping May 2010

Chillin' like a villain...