Showing posts from 2015

Rhinestone Monogram LOVE!

So, I've literally wanted to make something like this nearly my entire life! I was inspired by a 60's vintage jewelry Christmas tree artwork that my great aunt had hanging in her house. I remember seeing it there for the first time when I was 3, and later on at other relatives homes over the years. I always LOVED it and knew one day, I would have something like it, and maybe even better.  The day finally came, all my waiting, saving, brainstorming and ideas came together like "the perfect storm"! Here it is!!!

This "F" seriously makes me happy, just looking at it, and seeing in one instant so much. So many people, memories, and moments are all captured on this piece. I've saved so much jewelry over the years and finally rationalized with myself, and said, "this IS what I've been saving it for."

Now, let me tell you a little bit about why the details are so great.... About half of the jewelry on here has a special memory behind it. I've…

Shrimp, Mushroom Pomodoro Panna Pasta

A ligher version of tomato cream sauce is definitely my quick go to, always amazing sauce of choice.

Basic Recipe:
- Sautee 6 to 8 chopped cloves garlic in Olive Oil
- Mushrooms, sliced or whole
- Add 3 cans stewed tomatoes (or other variety - Italian, etc.)
- (Sautee shrimp in a separate skillet)
- Season to taste with sea salt, pepper, and a dash of sugar
- Add shrimp to mixture
- About 1/4 cup cream to taste, heat 1-2 min.
- Top with fresh basil

Bacon Blue Cheese Dressing

Bacon Blue cheese Dressing
1/2 cup sour cream
1/3 cup Greek yogurt
1/4 cup olive oil mayo
1/3 cup buttermilk
3 T "Better Than Good Bacon Jam" (found at HEB)
3-4 T crumbled blue cheese
1/2 t garlic powder
1/4 t salt
1/4 t pepper

Blend all ingredients in small blender until combined. Store extra in a glass air-tight container. Lasts about 5-7 days for best flavor, a little longer if all the ingredients are very fresh. I hope you like it! I love this on a home made chop salad.

Egg Frittata

Delicious Vegetable Frittata (Much healthier alternative to quiche.)

7-8 organic free range eggs
3-4T whole milk
Handful spinach
1organic potato, sliced at 3/8" thick
1/2 cup artichoke hearts, chopped (Costco)
1/4 cup sun dried tomatoes (Costco)
1/2 Swiss or other mild cheese
3T dried onion
1 t garlic powder
2 T olive oil
Salt & pepper

Use a metal pan with no plastic! This will cook in the oven, so this is key! Heat pan on low to medium heat, add olive oil. Slice potatoes with a mandolin or by hand. Once oil is hot add potatoes in a thin layer to the skillet and add salt and pepper. Let cook for about five minutes, sliding slightly & flipping if needed. While the potatoes cook begin prepping the other ingredients. In a bowl whisk together eggs, sun-dried tomatoes, artichokes, a little additional salt & pepper, dried onions and garlic powder.
After about 10 minutes the potatoes should be tender enough to add the remaining ingredients. Be sure that each potato can sli…