Wedding Card and Scrapbook Pages

 Sketch Challenge, Princess loves her sleep and will sleep just about anywhere in various positions. The gray spots on the top and bottom is a gray mist, was hard to get a good scan of it on the layout.

 Flamingo's from the San Diego Zoo July 2012

 Princess, these are instagram photos I ordered online to be printed.

 My favorite animal at the San Diego Zoo - the Galapagos Tortoise, they are attracted to bright colors like the pink shirt I was wearing and they love when you pet them.

 A wedding card for my stash

Spring/Summer Door Wreath

 

 

I needed something for my door after I took down my Easter wreath, so I decided to make one since I had a styrofoam wreath just sitting in my craft closet. I got the rest of the supplies at Michaels, the flowers were on sale, the wood fence and birds were together in an aisle and I thought they'd make a great decorative accent to the wreath. I love the bright colors. The ribbon on top is to attach it to my door.

Michael Symon's Chicken Francaise

 

 

Michael Symon is one of my favorite chefs and I love his recipes. The only difference I did was I used minced garlic and didn't add capers (if you are a fan of capers you can add 1/3 cup to this recipe)

 

•  1/4 cup evoo
• flour for dredging
• salt and pepper to taste
• 3 boneless skinless chicken breasts ( I used about 6 small chicken thighs instead)
• 2 eggs + 2 tbsp water (whisk together)
• 3 garlic cloves, minced
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1 lemon zest and juice
• 6 tbsp parsley
• 3 tbsp butter

1. Heat oil in skillet over medium- high heat
2. Season flour with salt and pepper
3. Lightly coat chicken with flour and dip in egg wash
4. Gently fry until brown on both sides and cooked thoroughly. Remove chicken and set aside
5. Add garlic and deglaze pan with wine, stir with brown spoon.
6. Stir in broth and lemon juice, let reduce for about 2 minutes
7. Add lemon zest, parsley and butter, stir and add chicken back to pan for about a minute and serve.
   

Lemon Garlic Risotto

I made this to go with a Michael Symon Chicken dish I will post tomorrow night. I tried to match the flavors so they were similiar and went well together.

• 1 cup arborio rice
• 2 1/2 - 3 cups chicken broth
• 1/2 cup white wine
• zest from 2 lg lemons
• juice from lemons
• 1 tsp pepper
• 1 tsp salt
• 2 cloves garlic, minced
• 2 butter
• chopped parsley
• 1/2 cup grated parmesan cheese

1. Place butter, garlic and rice in lg skillet and cook about 2 minutes, stirring often.
2. Add wine, stir and let liquid reduce
3. Add chicken broth about 3/4 to 1 cup at a time, stirring and don't add more till liquid reduces
4. Add lemon zest, juice, pepper and salt.
5. Just before serving stir in parsley and parmesan cheese

Thank You Cards

I've had this stamp set for awhile, but they recently released the die cut set that matches it so I had to buy it. It's from the Stamps of Life and I love their stamps and die cuts. I made some extra so I have Thank You cards when I need them again.

Vanilla Cake with Vanilla Bean Frosting

We love having birthday parties at work so I made this cake for a recent party we had. I made this cake and icing I found on pinterest. The lettering I got at work along with the pearls. I figured it needed a little color so put pink sprinkles around the sides. Here is the link to this delicious cake:

http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/

Peanut Butter Fudge Cheesecake

I made this recipe a few years ago for my 30th birthday just like the blogger I got this recipe from did. I decided to make it again for Easter this year and decorate with Easter M&M's. Hope you try this cheesecake for your next upcoming party. Here's the link:

http://www.browneyedbaker.com/2010/03/25/chocolate-peanut-butter-cup-cheesecake/