Easter follow up

Easter was great, beautiful morning at church with the family. Pastor Henry and Dan baptized me, many people stayed to watch the baptisms. We had 9 people at the late service all being baptized it was an incredible experience.

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Then I came home and before I could start dinner I took poor Echo to the vet.

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She had a bordatella shot last week and it seems like she has kennel cough symptoms now 😦 Luckly the new vet I found is amazing and wonderful, they were open Easter Sunday and only charged their regular price. The vet and staff were so sweet and attentive, and they even called the next day to see how she was doing. I’m so thankful to have found them, and Exho seems to be doing much better.

After all that I finally got to making Easter dinner! I didn’t get many photos but we had:

Spiral Ham glazed in Brown sugar and Pineapple
Mac & Cheese

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Gluten Free Mac & Cheese

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Stuffing

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Sautéed Red potatoes

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After Dinner, we waited for the food coma to pass and celebrated my Sister’s and James’ Birthdays

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Plus I got to see moms little dogs that I don’t get to see often anymore! That’s Noni and Cooper. I didn’t get a pic of Coco but she’s a tiny Maltese that is my dads little girl.

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How was your Easter weekend? Did you celebrate ? Cook? See family ?

Also check out:

Filmmaking & Cookiebaking’s Instagram

Sister site: Craft Making and Drag Racing

Lindsey’s Jewelry: Hard Wear by Lindsey (Awesome stuff)

Rustified.com – Lifestyle Inspirations from a Renaissance Man (I love his blog- 365 page book for this year, recipes, & daily inspirations)

Rusty J’s Music Site

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Lindsey’s Cheesy Cheez-Its Chicken & Bottle Cap Wreath Ornaments

Hello, faithful followers! The Infamous Lindsey here for a guest post. I recently, and very happily, made some breaded chicken with a twist (that I came up with myself!) and bottle cap wreath ornaments (that I found on Pinterest)! I kinda forgot to take pictures of the chicken though… heheh, oopsy. Anyways, on to the goodies!

Lindsey’s Cheesy Cheez-Its Chicken

Breading:
½ box of Cheez-Its (or your favorite cheesy crackers); smooshed to bits
3 tbsp grated parmesan cheese
1 tsp dill
½ tsp garlic salt
pepper to taste (I used Montreal steak seasoning, but it’s up to you)

Oil:
3 tbsp oil
2 tsp garlic oil (or a clove or two of minced/smooshed garlic)
1 vegetable Knorr® Homestyle Stock™

1) Preheat oven to 350° F. Mix oils/garlic with the stock starter and pour into the baking pan that’s gonna fit your chicken making sure to cover the whole bottom. Add extra oil as necessary.

2) Combine breading ingredients in a dish or container and cover chicken with it. Place chicken in the pan and put some extra crumblies on top to make sure it’s well covered and ready to be crispy. If you want, some shredded parmesan on top is super scrumptious.

3) Bake for 20 minutes, flip chicken (maybe add more parmesan… yum!), and bake for another 20 – 25 minutes or until chicken is done.

That’s all there is to it! Super easy and super tasty. I recommend scraping all the gooey Cheez-Its leftovers off the bottom of the pan and snacking on them before anyone else can! My dad actually said it was awesome. Normally he just grunts and shrugs like a teenage boy… Proof that this is the bestest chicken ever! On to the crafty goodies!

(UPDATE FROM DANIELLE @ Filmmakingandcookiebaking-
Lindsey and I made this last week for a small dinner party and my house.

Here is the yummy, yummy chicken.

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Sharp Chedder Mac & Cheese (with a little of the cheez-it breading on top.)

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Sautéed zucchini squash with garlic, pepper, seasoning salt, & dill)

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Loaded mashed red potatoes.

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Ceme brûlée Cheesecake.

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—————————————————————–
Bottle Cap Wreath Ornaments

glue gun
7 bottle caps (all the same or mix it up)
¼ inch thick ribbon that matches or contrasts (whatever floats your boat)

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1) Arrange and tack together caps with a dot of glue on the back. Flip over and tack between caps as well for a bit of strength. Try not to make it seen, but if it is the ribbon will cover it later.

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2) Snip approximately ¾ inch long bits of ribbon. You’ll need 7 of them. Glue as shown in the next picture… Not entirely sure how to explain it, but it works I swear. If the ribbon is taut, it keeps the wreath together better than just the glue.

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3) Loop ribbon at wherever the top of your wreath is for a way to hang it all ornament-like and secure it with glue. (This pic is actually from the finished product so you can also kind of see how I wrapped and secured the ribbon… kind of… as well as the nifty gift tag I made)

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4) Wrap ribbon around wreath between the caps to cover any glue dots that may be seen on the front and strategically glue in place on the back as you go. The back doesn’t look entirely too pretty after, but the front is adorable.

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5) Add a bow to the front and you’re done. I cheated and made the bow by tacking the ribbon with glue instead of trying to tie it. I added a clear piece of really thin plastic (card stock or construction paper would work too) to the back for a gift tag, but that’s only necessary if it’s a gift or you want to record the year it was made.

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Well, folks, that’s all I’ve got for ya today. Hopefully I’ll be back soon for another guest post or for more kitchen adventures with Danielle. Until then, happy cooking and crafting to all and to all a good night. ;P

Homemade Garlic Aioli for Burgers

This past weekend we decided to BBQ again, relax, and do some baking! To go with the burgers we BBQ’ed Lindsey and I made a garlic parsley aioli. Super easy, here’s how!

1- Get out your food processor

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2- Add fresh peeled Garlic, 1 Tb Dijon Mustard (it aids emulsification), 1 egg.

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3- Pulse to start mincing the garlic.

Here’s what it looks like once pulsed.

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4- Chop some parsley and have it standing by.

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5- Turn on, VERY Slowly pour in your oil. Very, very, very slowly!

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Once all your oil is in, it should be very creamy and thickened a bit.

6- Add salt, white pepper (if you have it), and parsley.

7- Pulse a couple times to combine

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All done! ENJOY

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All the burger fixings ready to go!

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Now to go cook the burgers. Gotta go!
( Ground turkey with parsley, garlic, and grated cheddar cheese)

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PLEASE NOTE: since this contains raw eggs, please be aware of the dangers and warnings that come with eating raw egg. Please discard any leftover, this is best eaten fresh.
You can used pasteurized eggs but they are hard to find.

Labor day weekend and Sunday afternoon Chilaquiles

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This weekend we didn’t go out of town, we decided to spend it here at home going out to dinner and enjoying random things the south bay has to offer.

Saturday we went to get coffee with friends, swam for a short time, then decided to go to Mulligans and play Mini Golf. Which turned out to be a lot of fun!

Here’s the guys riding the go karts.

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Sunday we spent more time at home, I made pancakes for breakfast (because I wanted to use my fresh farmers market blueberries), made chilaquiles for lunch, and saw 2016 Obama’s America.

So on to the chilaquiles, I had never had chilaquiles until about 6 months ago. Now I have had it a few times and I really like it. I decided to make mine with some extra veggies i had from the farmers market.

#1 – Cut up veggies ( I used mushrooms, bell pepper, and squash)

#2 РSaut̩ with a little oil, season to taste. ( I used salt, pepper, garlic salt, and chili powder)

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#3 РWhile that is saut̩ing, whisk eggs with a little salt and pepper and set aside.
(I love these Rhode Island Red eggs I got from the farmers market)

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#4 – When the veggies are cooked to your liking remove them. (they will be added back in later)

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#5 – Add a little more oil to your hot pan.

#6 РAdd day old tortilla chips. Saut̩ for 3-5 minutes in the oil.

#7 – Add your favorite tomato sauce or salsa and cook 3-5 more minutes.

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#8 – Scooch the chip mixture over in the pan…

#9 – Add your eggs. Carefully scramble.

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#10 – While doing that I added a little hot sauce to the chip side.

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#11 – Keep gently scrambling eggs till set.

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#12 – Now that the eggs are set, mix with chips mixture.

#13 – Add the veggies back in, and mix.

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#14 – Add lots of cheese and mix in.

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#15 – Top with more cheese and a little fresh green onions.

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#16 – Enjoy!!

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How did you spend your Labor Day weekend?? Share as a comment or link up your blog post!