♥lollipops

InstaFriday

2012-02-24T08:40:00.001-08:00

lost my computer for a few days to the apple store

it needed a new graphics card.

needless to say i had a strange week;

short as far as iPhone photos...

a stop at "Moo Express" Mr. Boy calls it.

when he was 1 he thought pandas looked like cows and he called cows moo

well, because that's what they say.

he owns a giant stuffed panda so aptly named "Moo" :)

i believe my fortune is true. yes?

oh happy day. computer is home safe and sound and all fixed.

a lovely weekend we had.

we spent one day in Julian and the other

in Old Town. This is the road leaving Julian.

oh mom's pie was soooo very good!

how was your week?

xoxo,

krystina

February Group Sponsor Love

2012-02-23T08:03:00.000-08:00

please take a moment to stop by one of the cutest shops

- we love citrus -

i love these goodies. great for parties, the home, and for gifts :)

..........

Hello there! My name is Citlalli, and I am the over-caffeinated gal from Sew Beastly.

Sew Beastly is my creative business where I make unique, handmade accessories for the unconventional gals of this world. I also have a blog by the same name where I share my life, what inspires me, and the handmade goodness that surrounds me.

Stop by and let's connect!

-Citlalli

shoppe

blog

twitter

facebook

What I Love Wednesday {No.56}

2012-02-22T00:00:00.000-08:00

i am love, love, loving organization...

my mind is completely obsessed with every possible way to store, organize,

file, and compartmentalize my life at the moment.

1, 2, 3, 4, 5, 6

font is snell roundhand

next week i will share a special treat on WILW on the one thing that keeps me super organized, so be sure to check it out!

did you know we had exactly 55 linkies last week for what i love wednesday #55?!! yay!
let see if we can get 56 linkies today!

xoxo,

krystina

Sponsor Love {Sassy Lemonade}

2012-02-21T13:00:00.000-08:00

It's My Birthday and thought it would be fun to do a music list of songs through out my life.

They were either a #1 hit or what I was listening to back when.

1. It’s my Party and I’ll Cry if I want to by Lesley Gore

2. 50 ways to leave your Lover by Paul Simon was the #1 song in the US, when I was born.

3. Jessie’s Girl by Rick Springfield

Would listen to this song over and over till my Father took the tape away. HA!

4. Papa don’t Preach by Madonna - Majority of my 80's consisted all things Madonna

5. I'll be Loving you Forever By New Kids on the Block

NKOTB was my First Concert when I was 14 in Seattle!

6. Sabotage by Beastie Boys from my Middle School Days

7. Jump Around by House of Pain my High School Days

8. WannaBe by Spice Girl was #1 song on my 21st Birthday

9. Check on it by Beyoncé feat. Slim Thug was #1 song on my 30th Birthday

10. Someone like you by Adele

Right now Love all Adele's Songs, this is My Favorite.

.........

Happy Birthday Shannon!!

stop by sassy lemonade's shop today,

and leave your comments here to wish her a happy birthday.

what a fun way to celebrate with a upbeat birthday playlist ;)

enjoy the music player above.

xoxo,

krystina

Pretty Clever {No. 16} with guest Stacy Lynn

2012-02-21T00:00:00.000-08:00

DIY recycled tee shirt scarf.

This is a great project to do with kids and a great way to recycle those old t-shirts!

All you need is one t-shirt and a pair of scissors! There is no sewing involved and they only take about 10 minutes to make! Enjoy!

step one: Cut the bottom of the t-shirt off to get a clean edge.

step two: Cut 5 or more 3" strips across the bottom of the t-shirt. The more strips, the thicker the scarf. You can use two or more colored t-shirts for a totally different look! The options are endless! That's what makes these scarves so fun! You can also cut the strips 2" for a thinner look.

step three: Stretch and pull each strip so it sort of turns into a "noodle".

step four: Stack up all your strips and pull together.

step five: Cut out the ties. I made mine 2" wide x 12" long out of each color.

step six: Tie your stack tightly together. I used a square knot so it will stay put. You can also add a bow or decorate with your favorite pin.

These are so fun to make and great to give away. They are comfy to wear...

just like your favorite t-shirt!

Thanks for reading!
stacy lynn

stacylynnc.etsy.com
stacylynnc.blogspot.com

............

Stacy is one of my favorites! i love her style!

i have posted her several times on what i love wednesday

she's a hit at the queen bee markets and all the boutiques

i've had the pleasure of being a vendor with her at :)

she is super sweet and hilarious, she cracks me up!

so please stop by her shop today, she also makes lovely wares!

and don't forget to share your DIYs! i can't wait to see :)

xoxo,

krystina

This Week's Dinner Menu {week 3}

2012-02-20T00:00:00.000-08:00

it's the third week of the weekly menu planner!
i wanted to plan my recipes to make family life easier and
i decided to share each week's dinner menu with you.
these are recipes from old magazines and recipes from all around the internet.
this week includes some fun recipes that i hope are new to you!
most of these are new for our family to try.
i would love to hear how your family liked them.
if you use cozi menu planner click here for instructions
(you will want to click on the link to each individual recipe to be able to add it to cozi)

and if you're an email subscriber to my blog you just got a week's worth of
meals delivered to your inbox! yay!!

print recipes

print shopping list

Grilled Vegetable Salad

Prep Time: 20 min
Cook Time: 15 min

Ingredients:
2 medium red bell peppers, halved and seeded
1 1/2 pounds chinese eggplant, cut into 1/2-inch-thick slices
1 medium sweet onion, cut into 8 wedges
1 pint cherry tomatoes
1/2 teaspoon freshly ground black pepper, divided
3 Tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
1 Tablespoon white wine vinegar
1/2 teaspoon granulated white sugar
2 cloves garlic, minced
12 oil-cured olives, pitted and halved (optional)
1/4 cup fresh small basil leaves, chopped
1 Tablespoon finely chopped fresh chives

Directions:
1. Preheat grill to medium-high heat.

2. In a large bowl, combine peppers, eggplant, onion & cherry tomatoes. Drizzle with 1 Tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.

3. Place bell peppers and onion on grill rack coated with cooking spray. Grill until they become slightly charred, then turn and grill the other side. Add eggplant to the grill and do the same. As veggies finish grilling, remove them to a platter. Place tomatoes in a grill basket and toss until they are lightly charred, about 5 minutes. Remove to platter.

4. Slice bell peppers; place peppers and all other grilled vegetables in a bowl.

5. Combine 1/4 teaspoon salt, vinegar, sugar and garlic. Slowly whisk in 2 Tablespoons oil. Drizzle dressing over veggies and toss.

6. Remove vegetables to a platter; add olives (if using), and sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, basil and chives.
Tips:

*Chinese eggplant is the long, skinny type. This is easiest to grill for this recipe since the slices are bite-sized pieces.
*Multi-colored cherry tomatoes make this dish even more colorful!

Yield: 8 servings

Image and recipe source: Recipe Girl September 2009

Spicy Dr. Pepper Shredded Pork

Prep Time: 5 Minutes

Cook Time: 6 Hours

Servings: 18

Ingredients
1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.

Image and recipe source: The Pioneer Woman March 2011

Loaded Baked Potato Soup

Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Image and recipe source: Disneyland's Carnation Cafe

Asian Chicken Burgers

Ingredients
Cooking spray
1 small carrot
1 small red onion, halved
1 pound ground chicken
1/4 cup panko (Japanese breadcrumbs)
1/4 cup hoisin sauce
1 tablespoon grated peeled ginger
4 teaspoons low-sodium soy sauce
3 teaspoons hot Asian chili sauce, such as sambal oelek
8 ounces white mushrooms, thinly sliced
2 teaspoons toasted sesame oil
Juice of 1 lime
4 whole-wheat sesame hamburger buns

Directions

Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes.

Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl.

Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.

**Serve with homemade potato chips and avocado ranch dip - recipes follow**
Image by Antonis Achilleos. Recipe by Food Network Magazine

Homemade Potato Chips and
Avocado Ranch Dip

For Baked Potato Chips:

Ingredients

2 pounds potatoes
1/4 cup olive oil
sea salt

Directions
Preheat oven to 400° F. Using a mandoline or vegetable peeler, shave potatoes into very thin slices. Lay slices onto parchment-lined baking sheets. Brush lightly with olive oil on both sides and sprinkle lightly with sea salt.

Bake at 400° F for 15 minutes or until potatoes start to turn golden on one side. Flip the slices and continue baking for another 7-10 minutes. Flip again and bake until potatoes are golden brown and crisp, another 5-10 minutes. Cool slightly and serve warm or cool completely and store in airtight container.

Makes 6 cups potato chips

For Avocado Ranch Dip:

Ingredients

2 avocados
1 cup Greek yogurt
2 tablespoons lemon juice
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh flat-leaf parsley, minced
1 teaspoon dried dill
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
chips and vegetables for dipping

Directions
Peel and mash avocados. Mix avocados with Greek yogurt and lemon juice. Stir in chives, parsley, dill, onion powder, garlic powder and salt. Serve with homemade potato chips, pita chips or fresh vegetables for dipping.

Makes 3 cups.

Image and recipe source: Food for my Family

Black Bean Burrito With Carrots,
Zucchini And Cilantro

The key to this satisfying vegetarian burrito is a well-spiced mix of colors and textures, rounded out with chopped cilantro and plenty of melted Monterey Jack.
Ingredients
1 (15-ounce) can black beans, rinsed and drained
1 medium carrot, chopped
1 medium zucchini, chopped
2 green onions, white and tender green parts, thinly sliced
1/2 cup coarsely grated Monterey Jack
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon ground cumin
2 teaspoons ground coriander
4 large flour tortillas

Directions
1. Preheat the oven to 375F and put a baking dish on the middle rack. Prep the beans, carrot, zucchini, onions, cheese and cilantro.

2. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the carrots, zucchini and half the green onions. Leave them alone to brown on one side, 2-4 minutes. Sprinkle in the cumin and coriander. Cook, stirring occasionally, until the spices are toasted and the vegetables soften, 3-5 minutes.

3. Add the black beans and 1/4 cup of water, and simmer the vegetables until most of the water is gone, 2-4 minutes. Remove the pan from the heat.

4. Put the tortillas directly on the oven rack for 30 seconds or so, until they're soft and easy to work with. Remove the baking dish from the oven and drizzle a little olive oil into it. Use a paper towel to coat the bottom and sides.

5. Spoon equal amounts of the filling onto each tortilla, then top with cheese and cilantro, reserving half of the cheese for later. Fold one side of the tortilla over the filling, then tuck in the two sides. Fold the tortilla over the rest of the way to close it and seal in the ingredients.

6. Put the burritos side by side in the baking dish. Cook them for 10 minutes, until the tortillas toast and the filling is heated through. Mix together the remaining cheese and green onions. Remove the burritos from the oven and sprinkle the cheese and green onion mixture over the burritos. Put them back in the oven for another 5 minutes or so, until the cheese melts.

Image and recipe source: cookthink

Soba Bowls

Yields: 4
Ingredients
1/4 cup high-temperature cooking oil, such as safflower orcanola
About 1/2 pound shitake mushrooms, thinly sliced
About 1/4 pound maitake (hen of the woods) mushrooms, thinly sliced
2 carrots, peeled and cut into matchsticks
1 large parsnip, peeled and cut into matchsticks
2 medium leeks, trimmed and cut into matchsticks, washed and well drained
2 inches fresh ginger root, peeled and grated
3 to 4 cloves of garlic, thinly sliced
1 red Fresno chili pepper, halved, seeded and thinly sliced
Salt and black pepper
2 quarts chicken or vegetable stock
4 to 6 tablespoons Tamari sauce, to taste
1/4 pound enoki mushrooms, separated
1 package soba or 1/2 pound whole wheat spaghetti or thin spaghetti
Chopped shiso leaf or cilantro, for garnish
Chopped scallion greens, for garnish

Preparation
Heat oil in a soup pot or Dutch oven over medium-high to high heat. Add shitake and maitake mushrooms. Brown mushrooms until nutty and fragrant then add vegetable matchsticks, ginger, garlic and chili; season lightly with salt and liberally with black pepper. Stir-fry a minute or 2 then add stock and bring soup to a boil. Season with 4-6 tablespoons of Tamari. Add soba or spaghetti and cook to just tender. Stir in enoki.

Using tongs, fill bowls with noodles, mushrooms and vegetables. Ladle broth over top and garnish. Serve with chopsticks and a large spoon for slurping.

Image and recipe source: Rachael Ray Show February 2012

Grilled Chicken & Pineapple Quesadillas

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Servings: 6

Ingredients
8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce

Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Image and recipe source: The Pioneer Woman May 2010

print recipes

print shopping list

xoxo,

krystina

InstaFriday

2012-02-17T00:00:00.000-08:00

this week, as you'll see, began sweet, mellow, and fun and ended on a sad note...

this is a wonderful mother/daughter Valentine's making party

we attended over the weekend

i like this mom, she knows how to get her craft on...

i was happy there were other moms in my new town

who could sit and craft all day like myself :)

this is for my man ;)

on Valentine's day i set up a tea for my girls :)

i whipped up nutella croissants, and brought out my new vintage china from france

(wait then if it's from france is it still considered 'china'??)

all i know is it's so stinkin pretty and i got it for a steal!

steeping and stirring

the surfer guy came home and surprised us girls with some very lovely

(and very unexpected) gifts!

next day: a text i wrote to him.

2 days after Valentine's day i wake to this.

no it's not a new designer striped wallpaper - it's vertical lines

going down my screen and it's frozen there.

i am *mostly* backed up. i will be taking it in to get fixed.

i am only working on a blog re-do and

a new and very complex website, no big deal.

i am blogging to you from the surfer guy's laptop...

thank God! otherwise i would die if i couldn't post for you.

((hugs))

send prayers ;)

this is where i create, learn, share... pin.

k? i need this made in china piece of machinery to be working asap.

(wait if it's made in china, is this china?)

te-hee hee, just checking if you are still reading or if you fell asleep!

have an amazing 3 day weekend friends!

xoxo,

krystina

The Power of Vulnerability

2012-02-16T00:00:00.000-08:00

this Brené Brown. i love this talk. she rocks!
press play, take notes, sip tea, be enlightened. that's how i roll ;)

xoxo,

krystina

What I Love Wednesday {No.55}

2012-02-15T00:00:00.000-08:00

so many things i love and the day right after the day dedicated to love
is tough to beat, however, i think we could all use a giggle or two.

i love a good laugh...

via

via

all of these just crack me up!

via

i hope you got a chuckle in :)

i can't wait to see your loves!

xoxo,

krystina

Pretty Clever {No. 15}

2012-02-14T00:00:00.000-08:00

did you see these lovely linkies from last week?

super fun!

this very inspiring coffee cozy from absolute mommy

adorable room redo from fairly fabulous

teacup pincushion from casa de luna

i can't wait to see your DIYs today!

and for St. Valentine's Day my girls and i are

hanging out in the kitchen together and making...

Saltine Toffee Candy aka Cracker Candy aka Christmas Crack via mommy's kitchen

yea, i know it's not Christmas, however, this sounded good for a special i ♥ u day.
and i thought you might like the recipe :)

1 1/2 - sleeves saltine crackers
1 1/4 - cups butter, not margarine
1 1/4 - cup light brown sugar
1 - 12 oz package chocolate chips or
1 - 8 oz package milk chocolate toffee bits
1 - cup chopped nuts (pecans, walnuts or almonds)

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Lay crackers out on sheet in one layer. In a medium sized saucepan melt the butter and the brown sugar. Stir often and bring to a full rolling boil. After the mixture comes to a full rolling boil set your timer and boil the mixture for exactly 3 minutes.

Pour over the saltines and bake for 5 minutes. Remove from oven and sprinkle with chocolate chips and wait until they are almost melted then spread the chocolate evenly all over all the saltines. Sprinkle on the nuts all over the top as evenly as possible. Refrigerate for two hours and then break up into pieces and store in a air tight container.

Note: If using the Milk Chocolate Toffee Bits (Heath Bits) omit the nuts and the chocolate chips. After pouring the brown sugar mixture over the crackers and baking for 5 minutes. Remove and sprinkle the milk chocolate toffee bits all over the caramel mixture. With this version you do not have to return the cracker candy back to the oven to melt. Just leave it like it is and refrigerate for two hours.

This Week's Dinner Menu {week 2}

2012-02-13T00:00:00.000-08:00

welcome to the second week of the weekly menu planner!

i wanted to plan my recipes to make family life easier and

i decided to share each week's dinner menu with you.

these are recipes from old magazines and recipes from all around the internet.

this week includes some fun recipes that i hope are new to you!

we usually eat turkey, fish, and chicken we rarely eat beef or pork.

i usually substitute beef and pork with chicken or turkey.

a few of these are family favorites, and a few new for us to try.

i would love to hear how your family liked them.

if you use cozi menu planner click here for instructions

(you will want to click on the link to each individual recipe to be able to add it to cozi)

and if you're an email subscriber to my blog you just got a week's worth of
meals delivered to your inbox! yay!!

print recipes

print shopping list

Rigatoni With Sweet Potato, Oregano,

and Parmesan

Ingredients
4 medium sweet potatoes
1 pound rigatoni
4 tablespoons olive oil
3 cloves garlic, sliced
6 to 8 fresh oregano stems
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan

Directions
Preheat oven to 375° F.
Rinse the sweet potatoes and prick their skins several times with a fork. Place them directly on rack in oven. Bake 1 hour or until soft; set aside.
Cook the rigatoni according to the package directions. Drain, reserving 1/3 cup of the cooking water.
In a small skillet, heat the olive oil over medium-low heat. Add the garlic and sauté until just golden. Add the oregano and sauté about 1 minute, until fragrant and slightly crisp.
Place the rigatoni in a large bowl. Scoop the potato flesh into the bowl of pasta. Add the olive oil mixture and pasta water and toss. Sprinkle with the salt, pepper, and Parmesan.

Source: Real Simple. Image by Antonis Achilleos and recipe By Cyd McDowell, November 2004

Chicken Chilaquiles

For an authentic touch, use fresh Mexican cheese (queso fresco)

or aged (queso anejo) in place of feta.

Ingredients
1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 ounces) whole peeled tomatoes, in puree
2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
Coarse salt
1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups (about 3 ounces) tortilla chips
1/4 cup reduced-fat sour cream
1 3/4 ounces feta cheese, crumbled (about 1/4 cup)

Directions
Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.

Source: Martha Stewart Everyday Food, April 2006

Tuna Burgers with Ginger and Soy

Ingredients
1 1/2 pounds fresh tuna steak
2 cloves garlic, chopped
2 inches fresh ginger root, minced or grated
3 tablespoons tamari dark soy sauce
2 scallions, chopped
1/2 small red bell pepper, finely chopped
2 teaspoons sesame oil -- eyeball the amount
2 teaspoons grill seasoning blend (recommened: Montreal Steak Seasoning by McCormick) or 1 teaspoon black pepper and 1/2 teaspoon coarse salt -- eyeball it
1 tablespoon light-in-color oil, such as canola, safflower or peanut oil
1/2 pound shiitake mushrooms, coarsely chopped
Coarse salt
4 sesame kaiser rolls, split
1 jar, 8 ounces, mango chutney
4 leaves red leaf lettuce
1 jar, 8 ounces, wasabi mustard (recommended: Stonewall Kitchen brand) -- Asian sweet-hot mustard, available on the condiment aisle as well as in Asian foods section of larger markets, may be substituted
Exotic root vegetable chips (recommended: Terra brand), to pass at table, optional
pickled ginger, optional plate garnish

Directions
Preheat a nonstick griddle or a grill pan to high heat.
Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.

Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler.

In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper.

Open up the rolls and lightly toast them under the broiler. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.

Image and recipe source: Rachael Ray 30 Minute Meals

Beer Can Roasted Chicken

You can also roast a chicken this way in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done (about an hour fifteen to an hour and a half for a 4 lb chicken). For an alcohol-free version of this recipe, just fill a pint mason jar halfway with chicken stock and use it instead of the beer. You can also use an open can of baked beans (remove the label) instead of the beer. The chicken juices will run into and flavor the baked beans, which you can then use as a side dish for the chicken.

INGREDIENTS
1 4-pound whole chicken
2 Tbsp olive oil or other vegetable oil
1 opened, half-full can of beer, room temperature
1 Tbsp kosher salt
2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme
1 Tbsp black pepper

METHOD
1 Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.

2 Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.

3 Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

4 Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

5 Carefully transfer the chicken to a tray or pan. I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Image and recipe source: Simply Recipes

Spinach and Chicken Pasta Salad

16 oz. bow tie pasta, cooked al dente
Dressing:1 cup vegetable oil
2/3 cup Yoshida’s gourmet sauce
2/3 cup white wine vinegar
6 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper

Salad consists of:
20 oz. bag of spinach
1 6 oz. bag craisins
3 cans mandarin oranges, drained
2 cans sliced water chestnuts, drained
1/2 cup parsley chopped
1 bunch green onions, chopped
1/4 cup sesame seeds, toasted
6 oz. peanuts
2 cups chicken, cut into pieces.

Blend dressing in blender. Mix dressing and pasta and marinade for 2 hours (in a ziploc bag). Combine rest and add pasta and dressing and toss
Image and recipe source: Your Homebased Mom

Jimmy Fallon's Crock-Pot Chili

This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon.

Ingredients
2 tablespoons olive oil
3 1/2 pounds ground chuck beef, ground for chili
Coarse salt and freshly ground pepper
1 large white onion, chopped
3 cloves garlic, finely chopped
1/2 habanero chile, seeded and very finely chopped
1/4 cup chile powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
1/3 cup chopped fresh cilantro, plus more for serving
1 (12-ounce) bottle amber beer
2 (15-ounce) cans kidney beans, drained and rinsed
Tortilla chips, for serving
Shredded cheddar cheese, for serving
Chopped tomatoes, for serving
Sour cream, for serving
Lime wedges, for serving

Directions
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.
Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.
In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.
Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings.

Source: The Martha Stewart Show, January Winter 2009

Maple-Roasted Chicken With Sweet Potatoes

Ingredients
1 3 1/2- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme

Directions
Heat oven to 400° F.
Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

Source: Real Simple. Image by Sang An. Recipe by Sara Quessenberry, December 2005

print recipes

print shopping list

xoxo,

Valentine Tic Tac Toe!

2012-02-11T21:42:00.000-08:00

last minute Valentine's fun!!!

play a game of tic tac toe!

the winner gets to eat the gumdrops! yay!!

grab your favorite bag of gumdrops

and these printables

print on white paper or card stock

wrap your gumdrops in a cello bag and add the printable with double stick tape

perfect for the party and for school mates :)

xoxo,

linked up to Tatertots & Jello

InstaFriday

2012-02-10T00:00:00.000-08:00

what a great week. the photos speak for themselves,

i almost want to leave this post wordless, almost...

nah.

granola, yogurt, and coffee to start my day.

yes :)

time for a new cookbook. it's 15 years old. paperback wasn't the best choice.

a sunny afternoon in the grass with anthro

yep, still exercising. yay!

feb photoaday: buttons. wine tag from my shop :)

she's going on pointe! so exciting!

naptime cuddles with Mr. Boy

feb photoaday: sun. more like sunset.

i love the silhouette of the tree branches :)

i made it to bible study. finally.

read yesterday's post for the backstory.

how was your week?

i hope you have a fabulous weekend!

xoxo,

fitting in

2012-02-09T00:00:00.000-08:00

via

i have a confession to make: for over 6 months i pondered this post and it took me this long to get the courage to share it. and as you'll read during those 6 months i grew in the process, i think this is the best time to write this post -where i'm at now in this journey...

keep up or give up?
tough to keep up with the jones's - i think the jones's are from here, in del mar. i say this because we are surrounded by maseratis, ferraris, porches, dolce gabbana, coach, louis vuitton... down the street a house just sold for $38 million... yes that's dollars (not stones, or grains of salt; dollars) most people won't make the annual property tax on that thing alone. imagine the down payment. i can't even fathom this kind of cash, as we squeeze into our cozy little condo on the side of a crooked hill. there is a natural psychological reaction in american women to being surrounded by this kind of wealth while they themselves have lower or middle class incomes. for me it went like this... first disgust, then anger, jealousy, seclusion - i felt very alone. depressed. complete and utter sadness...

(i know you are thinking, "how superficial, there's more to life"... please keep reading)

"why are we here?" i kept asking myself, my husband, even my kids (unfortunately). my kids don't need this stress, but maybe it's ok to get them thinking at this age (pre-teen), maybe it's ok for them to see that their mom isn't perfect. are we here on earth simply to work hard make money so we can send our kids to college so they can get good jobs? so they can work hard to send their kids to college...? we work hard to spend money, spend money, spend money. my husband is the hardest working person i have ever known in my life and sometimes even he is tired of working his tail off... just so we can "spend money"

money is the harsh reality - dr. appointments cost money, food costs money, fuel for our cars, clothing.
sometimes i just want to sell everything i own, move to a 3rd world country, live in a tent, and live life with my family and the surrounding community who aren't living for money. give up. the rat race is not for me as i am not a rat. i am an artist, mother, wife, child of God. i truly love to love deeply, live honestly, giggle, chase ideas, whisper in my children's ears, tickle, cuddle, sip wine, look at the stars, have meaningful friendships, create, inspire, read, pray, connect, run through the tall grass, swim in the ocean, help people, hug, and truly smile... essentially, be alive

money decides opportunities, money decides where you live, money decides your child's education. money decides so much it's hard not to let it define us, isn't it?

so then i realized that this last thing i feel is sadness for them. those who decide that money defines who they are.

Again I tell you, it is easier for a camel to go through the eye of a needle than for a rich man to enter the kingdom of God. Matthew 19:24 NIV

the worst part of all of this is i felt and still feel pathetic - we are healthy, we have more than we need, i really have nothing to complain about - i know so many are hurting and truly struggling right now. this weighs me down more, just the sheer thought of it alone. so i continue to try to dig myself out of the downward spiral.

it's been easier not to make friends, remain anonymous so i don't feel pressure to keep up... but, it's been long enough, the time has come for me to suck it up and move forward. life isn't going to invite me to the party, i just have to put on a dress and show up. so today i will be trying my very first ever women's bible study (i chickened-out back in september) please pray that i overcome intimidation and feel welcome and find some friends.

my goal is not to get you on my side or anger you but more to share my journey in hopes that it inspires you or maybe you have had a similar experience that we can connect with. thanks for reading :)

it's been a tough move to "so cal" and honestly i don't know

what i would have done without my blog friends through this. thank you.

via

i am with you on this thing called life :)

hugs.

What I Love Wednesday {No. 54}

2012-02-08T00:00:00.000-08:00

i love succulents.

little teeny, tiny, miniature succulents...

their vast colors and shapes in such amazing detail

is what captures my attention.

check out these DIYs to start yours:

1, 2, 3, 4, 5

i can't wait to start collecting.

i think i will have to have a live succulent frame on the wall!

i can't wait to see what you're loving today!

xoxo,

Pretty Clever {No. 14}

2012-02-07T00:00:00.000-08:00

candy conversatation hearts Valentine printable!

this is my favorite Valentine candy :)

ok so lets make some paper ones for garland and for Valentine's to hand out!

print your sayings onto pastel card stock and

cut out with Creative Memories' custom cutting system heart shape.

(if you don't have a heart shape cutter, don't fret there's a free printable!)

once you have all your shapes cut out (took me literally 2 minutes with my cutter)

then you can either hang them horizontal like a banner or like this...

i taped a thread to the cabinets above my bar and

i attached the hearts to the thread with tape -soooo high tech ;)

download the free printable here!

what i love about this little DIY, was something i hadn't planned...

since the paper is light and only attached at the top and the

hearts aren't touching anything *this garland rotates*!

the hearts slowly spin in different directions, like a sweet display of love.

you can add plain hearts to the back or hearts with sayings since it spins.

you could call these your paper candy heart-strings!

yay! happy day!

i can't wait to see your DIYs today :)

xoxo,

linked up to Tatertots & Jello

This Week's Dinner Menu {week 1}

2012-02-06T00:00:00.000-08:00

welcome to my first ever weekly menu planner!

i wanted to plan my recipes to make family life easier and

i decided to share each week's dinner menu with you.

these are recipes from old magazines and recipes from all around the internet.

this week includes lots of veggies + 3 meals with meat.

we usually eat turkey, fish, and chicken we rarely eat beef or pork.

i usually substitute beef and pork with chicken or turkey.

lots of these are family favorites, others are new for us to try.

i would love to hear how your family liked them.

if you use cozi menu planner click here for instructions

(you will want to click on the link to each individual recipe to be able to add it to cozi)

and if you're an email subscriber to my blog you just got a week's worth of
meals delivered to your inbox! yay!!

print recipes

print shopping list

Lasagna Soup

for the soup:

2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings: 8
Serve with a salad and garlic bread

image and recipe source: A Farm Girl Dabbles adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski’s magazine

Honey Lime Chicken Enchiladas

6 Tbsp honey
5 Tbsp fresh lime juice (1-2 limes)
1 Tbsp chili powder
1 tsp garlic powder
2-3 skinless, boneless chicken breasts, cooked and shredded
8 – 10 flour tortillas (depending on size)
1 lb of a Mexican blend cheese (monterey jack, colby, cheddar), shredded
1 large can of green enchilada sauce

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.

Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up. Place seam down in the pan. Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas. Pour enchilada sauce over the top of rolled enchiladas (reserve a little bit to add after they are baked) and sprinkle with remaining cheese.

Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.

Serve with a salad and spanish rice

image and recipe source: Your Homebased Mom

Vegetarian Black Bean Chili

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
Coarse salt and ground pepper
2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
2 carrots, thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cans (19 ounces each) black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 package (10 ounces) frozen corn kernels, thawed
fun toppings: avocado slices, halved cherry tomatoes, Monterey jack cheese, sour cream (or plain yogurt), green onions, and tortilla chips
Directions

In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.
image and recipe source: Martha Stewart
Mini Deep-Dish Pizzas
Olive oil, for muffin pan
All-purpose flour, for rolling
1/2 pound homemade or store-bought pizza dough, in 6 pieces
Coarse salt and ground pepper
1/2 cup shredded mozzarella (4 ounces)
1 large tomato, coarsely chopped
Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.

Cook's Note:
Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to b
urning. Place pans on a baking sheet to make them easier to get in and out of the oven.

image and recipe source: Martha Stewart

Grilled Veggie Kabobs

1 zucchini
1/2 of an eggplant
1 small onion, diced into large chunks
1 medium tomato, diced into large chunks
1/4 cup extra virgin olive oil
1 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. onion powder
Skewers

Slice the zucchini into 1/2" coins and then cut in half. Slice the eggplant into 1/2" coins and then cut into triangles. Toss all veggies together in a large bowl.

Mix the oil, garlic salt, pepper and onion powder in a small bowl. Drizzle over veggies and toss thoroughly, so that all veggies are coated.

Put veggies on skewers. Cook on grill 5-7 minutes or until tender.

Serve as individual skewers or pull veggies off skewers and put into a large bowl and serve.
(i like it with pita bread and hummus -krystina)
image and recipe source: The Creative Place

Portabella Mushroom Burgers

image by cooking 4 carnivores

Ingredients
3/4 cup light mayonnaise
1/4 cup fresh basil leaves
4 tablespoons balsamic vinegar
1/2 teaspoon garlic powder
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
6 onion rolls, split
6 large portabella mushrooms (1-1/2 pounds total), stems removed
6 slices (1/2 inch thick) tomatoes, from 2 large tomatoes
1 bunch arugula, cleaned

Directions

1. In food processor, blend mayonnaise, basil, 1 tablespoon vinegar and garlic powder. In small bowl, whisk together remaining vinegar, the olive oil, salt and pepper.

2. Heat grill. Grill onion rolls, cut side down, until toasted, about 1-1/2 minutes. Brush mushrooms and tomato slices with balsamic-oil mixture. Grill mushrooms 8 to 10 minutes per side and tomatoes 2 minutes per side, brushing with additional balsamic-oil dressing, or until tender.

3. Spread generous 1 tablespoon basil-mayonnaise mixture on each cut side of onion rolls. Evenly divide arugula among 6 onion roll bottoms. Top with a portabella mushroom, a tomato slice and onion roll top. Serve immediately. Makes 6 servings.

Serve with sweet potato fries

recipe source: Parenting Magazine 2002

Sweet Potato Fries
Ingredients
Olive Oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
Oil
1 tablespoon House Seasoning (recipe follows)
1/2 teaspoon paprika

Directions
Preheat oven to 450 degrees F.
Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

For the House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.

recipe source: Paula Deen

Chicken Stir-Fry Wraps

Ingredients
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

Directions
Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

image and recipe source: Martha Stewart

print recipes

print shopping list

xoxo,

InstaFriday

2012-02-03T00:00:00.000-08:00

what a busy week. we went to las vegas for a cheerleading competition

and got to tour around a little bit. we enjoyed a few buffets :)

i highly recommend the bellagio and the paris buffets for breakfast!

this is the year of the dragon celebration at the bellagio,

enormous statues covered in all flowers!

a ride in the canal at the venetian.

the gondolier sang lovely italian songs for us!

look who's on the other side of the gondola :)

poseidon and zeus in the forum shops at caesars palace

the newer part of the caesars palace has these gorgeous ceilings held by

four humungous statues (about 50 feet tall each)

time for tea while the boy naps

january photo a day inside my fridge (well mini-bar anyway)

cheer time. what a blast! the squad did so well, i am so proud of them!

no place like home... no place like home :)

-can't beat shag carpet in cozy socks with no cigarette smoke, slot machine noises, vegas etc-

ahh, an after workout yummy. i love eating like this :)

how was your week?

have a happy weekend!

xoxo,

linking up with:

Blog Etiquette - Bloggy Lessons {No. 02}

2012-02-02T00:00:00.002-08:00

i don't pretend to know everything about blogging manners, however,
i certainly try to be on my best behavior.

i use common sense and ethics from daily living. there's an entire book written on how to behave and why, it's titled The Bible. it's quite popular, in fact it's the most read book! you can probably even find yourself a free copy. one of the things the Bible points out is:

not to lie.

very simple. do not lie.

it just makes a mess of things and your life, hurts the ones you love and the ones around you. it affects more people and hurts more than you may realize. in the blogosphere your content and blog are seen by many, they are visual proof of your thoughts, ideas, beliefs, and right there on your blog is visual proof of what you share.

maybe i'm too strict? maybe i'm being nitpicky, maybe i'm expecting too much?

my blog is not perfect, neither am i. He is the only perfect one. yet i don't need to say i have big name sponsors when i just want to put their button in my sidebar -i can title that "inspiration" or "fun places" or "my reads", but not "sponsors" unless they ARE in fact sponsoring lollipops via payment or trade.

Sponsor definition:

spon·sor [spon-ser]
noun
1. a person who vouches or is responsible for a person or thing.
2. a person, firm, organization, etc., that finances and buys the time to broadcast a radio or television program so as to advertise a product, a political party, etc.
3. a person who makes a pledge or promise on behalf of another.

from dictionary.com

i am pretty sure this means both parties are aware of the sponsorship - the blog and the sponsor.

makes sense, right? how would the Pioneer Woman, the Nester, or Tatertots and Jello feel if they were "sponsoring" your blog unknowingly. are you trying to convince readers to sponsor you because these big names supposedly are?

i am all for having a pretty sidebar, just title it appropriately.

lying can come in many forms, taking credit for an idea or photo that isn't yours is also lying.

sadly, it seems some don't know this. since it is clear to me, i will help those who are unsure. feel free to ask me if you are unsure about the ethics of something on your blog, send me an email and i will be glad to help. although your first clue will be that you need to ask...

if bloggers are going to lie, they can go ahead, i can't stop them, in fact it will help me to know what kind of person they truly are.

i try to keep an upbeat happy blog and try not to dispense too much unsolicited advice, but i wear my heart on my sleeve so honesty is unavoidable. i know i appreciate others sharing their help, beliefs, and values with me, so i hope you can appreciate me sharing with you.

what are your thoughts on blogging honestly?

xoxo,

What I Love Wednesday {No. 53}

2012-01-31T22:20:00.000-08:00

so infatuated with doilies...

1, 2, 3, 4, 5

font for numbers is called selfish

so versatile.
they easily add such a lovely look to anything.
i am looking forward to making a few little somethings for
Valentine's tea with my girls :)

can't wait to see what you're loving!

xoxo,

oh, how i love thee pinterest...

2012-01-30T00:00:00.000-08:00

but, soft! what light through yonder window breaks?

it is the east, and pinterest is the sun.

ok, maybe not a fatal love affair...

but a love affair nonetheless.

this recent article boasts that pinning and viewing

eye candy on pinterest reduces actual consumption.

sometimes pinterest makes me feel behind, overwhelmed, jealous, wanting.

sometimes it makes me feel like i have to buy everything i see.

so the verdict is still out whether or not it reduces my particular consumption.

i hope we can be full just on His word alone.
a little food, love, and God is all we need, really.

some days i completely avoid pinterest, as i know the space-time continuum
ticks forward all the faster when i am pinning and moments later it has been an hour.

yesterday i couldn't explain to my brother what's so addicting about it...

when he asked me i just sat and stared off into space thinking about it and drooling a little.

do you pinterest?

what's your user name?

i would love to see your boards

find me at lollipops

xoxo,

and the winners are...

2012-01-27T12:50:00.000-08:00

for the $20 credit to Sew Beastly's shoppe

the winner is

number 6 -the chatty mommy who said,

"Love the wristlet in houndstooth and teal."

looks like you're getting it lucky girl!

for the $25 credit to Sassy Lemonade

the winner is

number 18 -Rags to Stitches who said,

"If I won I would pick the Heather Angel wing to give to a friend who recently lost her baby."

i am thankful for the random number generator for choosing this random act of kindness.

can i get an amen?

xoxo,

InstaFriday

2012-01-27T00:00:00.000-08:00

i hope your week was lovely!

here's a peek of mine through instagram :)

home depot was having a huge rug sale. huge!

we got a little chocolate shag for the living room.

on a lunch date with Mr. Boy

homemade cookies for my girls :)

he brought me the clock and said, "it's time to go to the park."

he usually gets whatever he wants since he's so darn cute.

something i made for january photo a day created by fat mum slim

color for january photo a day

find me on instagram at lollipopscards

xoxo,

p.s. don't forget about the giveaways here and here ending today at noon!

linking up with:

Shop Talk {Move to Storenvy}

2012-01-26T00:00:00.001-08:00

here's why i moved to storenvy
it's free! no listing fees, NO selling fees! what? i don't know. yea, pretty awesome.
that was enough for me to decide right there.

i also love the storefront, they make my product photos look so awesome!
i easily added a pretty background.

i love the individual product pages

it's a social shopping experience...

great dashboard

if you want to pay, add your own domain and discount codes (still can't beat the deal!)

here's the bad
so far no orders.
really?
yes :(
help storenvy!
while i was with etsy i had my best sales out of the 3 places i have sold with.
is that just a coincidence?
not sure how to proceed other than keeping both etsy and storenvy
phasing out of bigcartel slowly as all my biz cards say bigcartel.
btw, just got an order through bigcartel last night! sooo, ahem.

for reference see my etsy vs bigcartel post here.

what do you think?

have you sold/shopped with storenvy?

xoxo,

What I Love Wednesday {No. 52}

2012-01-25T04:00:00.000-08:00

breakthroughs...
ah-ha moments.
i am loving those :)
it happens a lot when you are learning.
i love learning,
i love ah-ha moments,
and i love coding and designing websites on the creative arcade!!!

what are you loving today?

xoxo,