Came across this website: BridalCanvas.com via iDiY (my new favorite wedding blog - check it out!). It's a great way to view wedding inspiration boards created by other brides, or you can create your own by using the pictures on the website or uploading your own images! Here are a couple boards I borrowed from other users:
*I L-O-V-E the purple damask invites on this one:
ADORING the deep purple hydrangeas on this next one!!
Definitely looking at the B&W swirly fabrics and patterns :)
The invitations on this one are amazing!
Purple and Damask - this one is my theme to a T!
Ohhh, I like the addition of blue to the purple:
Or maybe add some orange to the purple? I do love both colors...
Throwing this one in there...I also love pink and orange together!
I also love this color combination...purple, fuschia, and navy:
These are good September colors, don't you think?
Baaah, now I'm more confused than ever about which colors to choose. Stay tuned...I'll upload my own canvas creation in the next few days!
August 18, 2010
August 15, 2010
{recipe} Sun-Dried Tomato Salad
Weekly Test Recipes: Week 29!
My sister made this salad for a picnic last summer. I went back for seconds and it was all gone! I decided to try making it myself this week.
SUN-DRIED TOMATO SALAD (Pioneer Woman)
1 jar (7 oz.) sun-dried tomatoes
4 cloves garlic (next time, I'll use 3)
3 Tbsp. red wine vinegar
1 c. extra-virgin olive oil
salt and pepper, to taste
16 oz. rotini pasta
1 pt. ripe cherry tomatoes, halved
1 jar kalamata or assorted olives, chopped (I bought a mixture of Kalamata, black, and green)
10 leaves basil, chopped or julienned
1 1/2 c. Parmesan cheese, freshly grated
For the dressing:
In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together. Can make the night before so flavors blend together.
To make the salad:
Cook pasta according to package directions. Drain and rinse with cold water until no longer hot. Pour 2/3 of the dressing over the pasta. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. Serve cold.
I liked this salad, but my fiance did not. The garlic was a little to intense for him. Next time I will use 3 cloves garlic instead of 4. I will also use just green and black olives next time. Also, this makes a HUGE amount. So unless you're bringing it to a pot luck or have a big family, a half recipe should suffice.
Rating: GOOD
SUN-DRIED TOMATO SALAD (Pioneer Woman)
1 jar (7 oz.) sun-dried tomatoes
4 cloves garlic (next time, I'll use 3)
3 Tbsp. red wine vinegar
1 c. extra-virgin olive oil
salt and pepper, to taste
16 oz. rotini pasta
1 pt. ripe cherry tomatoes, halved
1 jar kalamata or assorted olives, chopped (I bought a mixture of Kalamata, black, and green)
10 leaves basil, chopped or julienned
1 1/2 c. Parmesan cheese, freshly grated
For the dressing:
In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together. Can make the night before so flavors blend together.
To make the salad:
Cook pasta according to package directions. Drain and rinse with cold water until no longer hot. Pour 2/3 of the dressing over the pasta. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. Serve cold.
I liked this salad, but my fiance did not. The garlic was a little to intense for him. Next time I will use 3 cloves garlic instead of 4. I will also use just green and black olives next time. Also, this makes a HUGE amount. So unless you're bringing it to a pot luck or have a big family, a half recipe should suffice.
Rating: GOOD
{recipe} Summer Tortellini Salad
Weekly Test Recipes - Week 28!
I came across this recipe via The Sisters Cafe. They have a neat blog where all the 5 sisters in the family post recipes they've been trying as well as family favorites. It speaks to me because my five sisters and I have a private blog where we can keep track of each other's lives since we live all over the country. I love it. Here is the first recipe I tried from their website. I have many more bookmarked to test in the future.
SUMMER TORTELLINI SALAD (TheSistersCafe)
1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced and cut into half-moons
1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 c. ranch dressing (I suggest a little less than this)
Parmesan Cheese - to taste
Cook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside. Add vegetables to tortellini. Add dressing and top with grated parmesan cheese. Cover and refrigerate at least 2 hours before serving.
Makes 6 servings
This was so good! It is very refreshing, and I love the hint of cheese that comes with the tortellini. Definitely a keeper. Soo easy to make and great for summer!
Rating: EXCELLENT
P.S. I suggest you use a large enough saucepan for cooking the tortellini. I was afraid mine was going to spill or not cook evenly:
I came across this recipe via The Sisters Cafe. They have a neat blog where all the 5 sisters in the family post recipes they've been trying as well as family favorites. It speaks to me because my five sisters and I have a private blog where we can keep track of each other's lives since we live all over the country. I love it. Here is the first recipe I tried from their website. I have many more bookmarked to test in the future.
SUMMER TORTELLINI SALAD (TheSistersCafe)
1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced and cut into half-moons
1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 c. ranch dressing (I suggest a little less than this)
Parmesan Cheese - to taste
Cook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside. Add vegetables to tortellini. Add dressing and top with grated parmesan cheese. Cover and refrigerate at least 2 hours before serving.
Makes 6 servings
Rating: EXCELLENT
P.S. I suggest you use a large enough saucepan for cooking the tortellini. I was afraid mine was going to spill or not cook evenly:
August 9, 2010
{recipe} Pound Cake
Weekly Test Recipes - Week 27!
A couple months ago, my sister Laura sent out a post asking if any of us had Mom's pound cake recipe. Between us we figured out which recipe was the right one, and a challenge was put forth - make the pound cake and post your results! I haven't brought any treats into work lately because there aren't many summer birthdays, and strawberries were on sale so I decided to make the Pound Cake!
MOM'S POUND CAKE
1 cup butter
1 2/3 cup sugar
5 eggs
1/2 tsp flavoring (vanilla, almond)
2 cup flour
heavy whipping cream (whip in bowl with a shake of sugar and a splash of vanilla until thick)
fresh sliced strawberries
Work butter until creamy; beat in sugar and eggs, one at a time. When creamy, fold in flour with spoon. Spread in buttered and floured loaf pan. Bake 1 1/2 hours at 300 degrees. Serve topped with whipped cream and strawberries.
Pros: yummy yummy yummy goodness.
Cons: baking something in the oven for 1.5 hours on a 90* day
Pros: yummy yummy goodness
Worth it! I knew this recipe was EXCELLENT, but I've never tried making it myself, and haven't had Mom's pound cake for a few years. The first taste was so refreshing and familiar and brought me back to my parents' house on the farm back in MN :)
A couple months ago, my sister Laura sent out a post asking if any of us had Mom's pound cake recipe. Between us we figured out which recipe was the right one, and a challenge was put forth - make the pound cake and post your results! I haven't brought any treats into work lately because there aren't many summer birthdays, and strawberries were on sale so I decided to make the Pound Cake!
MOM'S POUND CAKE
1 cup butter
1 2/3 cup sugar
5 eggs
1/2 tsp flavoring (vanilla, almond)
2 cup flour
heavy whipping cream (whip in bowl with a shake of sugar and a splash of vanilla until thick)
fresh sliced strawberries
Work butter until creamy; beat in sugar and eggs, one at a time. When creamy, fold in flour with spoon. Spread in buttered and floured loaf pan. Bake 1 1/2 hours at 300 degrees. Serve topped with whipped cream and strawberries.
Pros: yummy yummy yummy goodness.
Cons: baking something in the oven for 1.5 hours on a 90* day
Pros: yummy yummy goodness
Worth it! I knew this recipe was EXCELLENT, but I've never tried making it myself, and haven't had Mom's pound cake for a few years. The first taste was so refreshing and familiar and brought me back to my parents' house on the farm back in MN :)
{recipe} Smoothie with a Twist
Weekly Test Recipes - Week 26! (The year is half over - GASP!)
I've fallen away from my smoothie addiction in recent weeks. But this week we had an abundance of fresh fruit in the fridge and needed to get rid of some of the strawberries before they went bad. On a whim, I decided to throw in some extras and use up some veggies in the fridge as well. Similar to V8 fruit juice. It was so good and I couldn't even taste the veggies.
SMOOTHIE WITH A TWIST* (one serving)
6 oz. yogurt of choice (I used strawberry banana this time, but usually use vanilla. Peach is good too. Any kind really!)
splash of orange juice
splash of lemon juice
1 ripe banana, sliced (freeze it first to add thickness)
handful fresh strawberries (I used 6 medium ones)
3-4 chunks fresh pineapple
*5 baby carrots (gasp, I know!)
1 Tbsp. flax seed (optional)
Place yogurt and juices in blender and blend until mixed. Add other ingredients a little at a time, blending between additions, until mixed. Serve immediately. (I ended up adding a few ice cubes to this smoothie to add thickness. If you use frozen fruit, ice won't be necessary.) I've heard of adding spinach to smoothies as well, and have such a recipe bookmarked to try in the near future.
I've fallen away from my smoothie addiction in recent weeks. But this week we had an abundance of fresh fruit in the fridge and needed to get rid of some of the strawberries before they went bad. On a whim, I decided to throw in some extras and use up some veggies in the fridge as well. Similar to V8 fruit juice. It was so good and I couldn't even taste the veggies.
SMOOTHIE WITH A TWIST* (one serving)
6 oz. yogurt of choice (I used strawberry banana this time, but usually use vanilla. Peach is good too. Any kind really!)
splash of orange juice
splash of lemon juice
1 ripe banana, sliced (freeze it first to add thickness)
handful fresh strawberries (I used 6 medium ones)
3-4 chunks fresh pineapple
*5 baby carrots (gasp, I know!)
1 Tbsp. flax seed (optional)
Place yogurt and juices in blender and blend until mixed. Add other ingredients a little at a time, blending between additions, until mixed. Serve immediately. (I ended up adding a few ice cubes to this smoothie to add thickness. If you use frozen fruit, ice won't be necessary.) I've heard of adding spinach to smoothies as well, and have such a recipe bookmarked to try in the near future.
{recipe} Tortizzas
Weekly Test Recipes - Week 25!
When I was growing up, we loved making a quick lunch or snack of mini pizzas using English muffins as a base. Spread with sauce, favorite toppings, cheese, and microwave or toast until yummy. My fiance said his family did something similar but used hamburger buns instead of English muffins (personally, I think the buns get a little too soggy for my taste). This next recipe is a fabulous idea that my fiance dreamed up as a compromise: personal pizzas made on tortillas! Yum, flatbread-ish, crispy, goodness. I call them Tortizzas!
TORTIZZAS
flour tortillas (we like whole wheat or multigrain)
favorite pizza sauce and toppings
shredded pizza cheese
pizza seasonings (i.e. oregano or italian seasoning; salt/pepper; minced onions; paprika; etc. optional)
Spread pizza sauce on tortilla, and layer on toppings. We like canadian bacon and mushrooms, or hawaiian, or pepperoni mushroom, extra cheese for me! Cook in 350* oven 8-12 minutes until cheese is melted and starting to brown. OR, last time we made them on the grill and they were also great. Quick, easy, and so good! Each person can personalize them with whatever toppings they would like.
When I was growing up, we loved making a quick lunch or snack of mini pizzas using English muffins as a base. Spread with sauce, favorite toppings, cheese, and microwave or toast until yummy. My fiance said his family did something similar but used hamburger buns instead of English muffins (personally, I think the buns get a little too soggy for my taste). This next recipe is a fabulous idea that my fiance dreamed up as a compromise: personal pizzas made on tortillas! Yum, flatbread-ish, crispy, goodness. I call them Tortizzas!
TORTIZZAS
flour tortillas (we like whole wheat or multigrain)
favorite pizza sauce and toppings
shredded pizza cheese
pizza seasonings (i.e. oregano or italian seasoning; salt/pepper; minced onions; paprika; etc. optional)
Spread pizza sauce on tortilla, and layer on toppings. We like canadian bacon and mushrooms, or hawaiian, or pepperoni mushroom, extra cheese for me! Cook in 350* oven 8-12 minutes until cheese is melted and starting to brown. OR, last time we made them on the grill and they were also great. Quick, easy, and so good! Each person can personalize them with whatever toppings they would like.
August 8, 2010
{recipe} Shrimp and Broccoli Pasta
Weekly Test Recipes - Week 24!
I loved the simplicity of this recipe when I came across it. Something new for me that came with this recipe was peeling/deveining shrimp. More on that later.
SHRIMP AND BROCCOLI PASTA (allrecipes.com)
2 cups uncooked bow tie pasta
1/4 cup chopped onion
3 garlic cloves, minced
1 tablespoon butter or stick margarine
1 tablespoon olive oil
2 cups fresh broccoli florets
1/4 teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
1/4 cup grated Parmesan cheese
Cook pasta according to package directions. In a large nonstick skillet, saute onion and garlic in butter and oil until tender. Add broccoli and salt; cook and stir over medium-high heat for 8 minutes. Add shrimp; cook and stir 2-3 minutes longer or until shrimp turn pink and broccoli is tender. Drain pasta; transfer to a serving bowl. Add the broccoli mixture; toss gently. Sprinkle with Parmesan cheese.
I didn't know the proper way to peel and devein shrimp, so a quick internet search led me to this helpful site: Peel and Devein Shrimp Let me tell you, this is a very unpleasant job, and really turned me off from the idea of ever doing this again. From now on, I'm only buying pre-peeled and de-pooped shrimp. Overall, the receipe was a MEH rating, and I'll probably never make it again. It was quite dry and needs some sort of sauce to add. Maybe some chicken broth or something just to add a little more moisture and pull all the ingredients together.
SHRIMP AND BROCCOLI PASTA (allrecipes.com)
2 cups uncooked bow tie pasta
1/4 cup chopped onion
3 garlic cloves, minced
1 tablespoon butter or stick margarine
1 tablespoon olive oil
2 cups fresh broccoli florets
1/4 teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
1/4 cup grated Parmesan cheese
Cook pasta according to package directions. In a large nonstick skillet, saute onion and garlic in butter and oil until tender. Add broccoli and salt; cook and stir over medium-high heat for 8 minutes. Add shrimp; cook and stir 2-3 minutes longer or until shrimp turn pink and broccoli is tender. Drain pasta; transfer to a serving bowl. Add the broccoli mixture; toss gently. Sprinkle with Parmesan cheese.
I didn't know the proper way to peel and devein shrimp, so a quick internet search led me to this helpful site: Peel and Devein Shrimp Let me tell you, this is a very unpleasant job, and really turned me off from the idea of ever doing this again. From now on, I'm only buying pre-peeled and de-pooped shrimp. Overall, the receipe was a MEH rating, and I'll probably never make it again. It was quite dry and needs some sort of sauce to add. Maybe some chicken broth or something just to add a little more moisture and pull all the ingredients together.
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