Thursday, December 30, 2010

Two Holiday Spritzers | Pomegranate Lime & Cranberry Ginger

We made these two drinks for our last Holiday event.

Pomegranate Lime Spritzer


1 gallon Pomegranate Juice
1 (2 Liter) Sprite or Sierra Mist
4-5 Limes
Pomegranate seeds (optional)


Mix the juice and soda. Add a few squeezed limes. Add lime slices and pomegranate seeds to decorate! Serve with ice.

Cranberry Ginger Spritzer


1 gallon Cranberry Juice
1 (2 liter) Ginger Ale
1-2 Oranges
1 Tbs finely grated fresh Ginger
Whole Cranberries to decorate


Mix the juice and ginger ale. Add finely grated ginger to flavor. Decorate with sliced oranges and whole cranberries! Serve with ice.

Tuesday, December 28, 2010

Phyllo Wrapped Salmon Hors d'oeuvres with a Lemon Caper Cream Sauce

I made this hors d'oeuvre for a dinner party La Lune Events hosted a few weeks ago. It's a hearty, warm appetizer that's great for parties any time of year.

Ingredients for 10-12 people

3 (6) oz. Salmon Fillets (skin removed)
1 package Phyllo Dough
1/2 stick of melted Butter

Ingredients for Lemon Caper Cream Sauce

3 TBS stick of Butter
3 TBS Flour
1 Lemon
2 TBS capers
1 tsp salt
1/2 cup heavy cream
1/4 cup milk

Fold one sheet of phyllo dough into a long strip.
Cut the salmon into bite size triangle pieces.
Wrap the piece of salmon in the philo to form a triangle at the end.

Brush each Salmon triangle with melted butter.

Bake at 350 degrees for 20-25 minutes.

Phyllo will be golden brown.

Combine 3 TBS butter and 3 TBS flour in a pan to form a roux.
 Whisk in cream and milk.
Simmer until the sauce thickens.
Add in Zest of 1/2 lemon and juice of 1/2 lemon.
(Cream should not curdle if sauce is hot and you whisk quickly)
Turn heat off.

 Spoon the Lemon Sauce over the phyllo triangle and sprinkle with capers and more lemon zest!

Sunday, December 26, 2010

Happy Anniversary Mom & Dad!

 December 26, 1987

My mom & dad have been married 23 years today!

They have been such a great example of how a successful marriage works! They have always been wonderful parents to my brother and I! And Kyle & I are so thankful to have mentors like my mom & dad in our lives. They are definitely more like best friends to us than parents! And they couldn't be more excited to be Nana & Grandad to their first grandchild!

We love you!

Hello Blogger Friends!

Merry Christmas to all of my blog readers!

I realize I have not been keeping up with my blog. I wish I could but with all the changes in our life in the last few months, I just cannot cook and write every day.

I don't really believe in "New Year's Resolutions" but I am going to make a better effort to update my blog a couple times a week! This means feeding my husband better, too! I have been terrible at making lunches and dinners for him!

Working full time and growing a baby inside of me really drains my energy level to empty by the time I get home at night. However, I am not complaining at all. I love my job and I love being pregnant!

Growing a baby has been easy so far! I'm lucky to not be experiencing the ill side effects of pregnancy! We have an appointment scheduled to find out if we're having a baby girl or baby boy in a little over a week! Kyle thinks its a girl...but he also really wants a little girl, too! I am really not sure what I think the baby is, but I will be happy with either gender!

I have some holiday recipes to share with all of you even though Christmas has passed us by! I'm hoping if you are hosting any New Years Parties you can use the recipes for that!

Sunday, December 5, 2010

Nana's Lemon Bars

Ingredients for Crust
1 cup Flour
1/2 cup Butter
1/4 cup Sugar

Mix the three ingredients together in a mixer. Pat into a 9x9 inch pan.
Bake at 350 degrees for 20 minutes.

Ingredients for Lemon Filling
1 cup Sugar
2 Eggs
1/2 TBS Flour
1/2 tsp Baking Powder
Juice of 2 Lemons
Zest of 1 Lemon


Mix all ingredients until combined. Pour lemon mixture over hot crust. Return to oven and bake for 25 minutes.
Sprinkle with Powdered Sugar.

Thursday, December 2, 2010

Chicken Wild Rice Casserole | Easy Week Night Dinner

2 cups Wild Rice
3-4 large Chicken Breasts
2-3 cups Broccoli
2 Can Cream of Mushroom Soup (You can use Campbell's or an Organic version works well too)
1 clove Garlic


Place 2 cups rice with 4 cups water in stock pot. Bring to a boil and then let simmer for 35-40 minutes or until tender.

Saute chicken in a skillet with olive oil and garlic.

Remove cooked chicken to cool.

Place broccoli in same skillet with 1/2 cup water. Place a lid on the skillet to steam the broccoli.

Dice the cooled chicken.

Mix the cooked rice, diced chicken, and steamed broccoli with cream of mushroom soup.

Place in a baking dish and bake at 350 degrees for 20-25 minutes.

You can top with white cheddar or any type of cheese if you'd like!