Trying to keep cool

Watching big brother Silas

Weeeee....splash!
Lets see if I can do it too...Oh my this is hard work!

Veggie & Cheese Sub

I came a crossed this recipe the other day and thought, that looks yummy, its worth a try. I did a few alterations to the recipe, as I often do and it was delicious. I like to have a meatless meal once a week or so and this was perfect. Phil took one bite and said, "Wow, this is great!"

Here is my altered recipe:

1 zucchini cut into 1/2 inch chunks
1 medium onion cut into 1/2 inch chunks
1 large sweet red bell pepper cut into 1/2 inch chunks
1 small eggplant cut into 1/2 inch cubes
2 T olive oil plus more for brushing on rolls
1/2 t garlic powder
1 t dried italian seasonings
1/2 t salt
2 T balsamic vinegar plus more for drizzling
6 oz mozzarella/provolone mix cheese
4 large hoagie rolls

Preheat oven to 400. Cut up all vegetable and combine in large bowl with 2 T oil, garlic, italian seasonings, salt, and 2 T vinegar. Mix well to coat. Spread vegetable in a single layer on an oiled baking sheet. Roast for about 15-20 minutes or until tender. I also sauteed some in a large pan with a little oil, these came out just as good, so you can cook them either way.
Slice your rolls open and brush with little olive oil. Spoon the vegetables onto the rolls and drizzle some balsamic vinegar as much as desired) then top with the cheese mixture. Place rolls back into the oven open faced for about 10 minutes or until cheese nicely melted. Serve with a bowl of marinara sauce for dipping. Enjoy...these are delicious!

Easy Chicken Cordon Bleu

Here is a delicious recipe to try, much easier and faster to make then the traditional stuffed Chicken Cordon bleu. If you have everything prepared like the shredded cheese and the crushed crackers it should only take 30 minutes or so. Trust me.

Prepare 4 chicken breast, if they are too thick bang them down with a rolling pin or just slice them in half. Salt and pepper them and throw em in the pan.

Browned nicely and placed in a 9x13 pan1/2 t Dijon mustard spread over chickenCombine wine, tarragon, 2 t mustard and cream in the pan after chicken is done on medium low heat. Simmer until slightly thickened.Cover chicken with slice of deli ham.Top with 1/4 cup shredded swiss cheese.Sprinkle on the cracker crumbs or bread crumbs, press down so they stay in place.Pour the mustard sauce around chicken.Bake in 475 degree oven until chicken registers 160, about 15 minutes.Serve it up and take a bite!Easy Chicken Cordon Bleu from Cooks Country magazine

4 boneless skinless chicken breasts
salt & pepper
2 t vegetable oil
1 c heavy cream or half & half
1/2 c dry white wine
2 T Dijon mustard
1 T minced fresh tarragon or 1/2 t dried tarragon or marjoram or basil
4 slices baked deli ham
1 c shredded swiss cheese
16 ritz crackers, coarsely crushed

Move oven rack to lowest position and preheat to 475.
Slice chicken in half long ways if too thick, pat dry and season with salt and pepper.
Heat oil in large skillet on medium high and brown chicken 3 minutes per side and transfer to 9x13 pan.
Lower temperature to medium low and pour in wine, 2 t mustard, tarragon, and cream. Bring to a simmer.
Spread 1/2 t mustard over each chicken, then lay a slice of ham topped with a mound of swiss cheese ( about 1/4 c). Sprinkle cracker crumbs on top pressing to adhere.
Pour sauce around chicken and bake until chicken registers 160 degrees, about 15-20 minutes, depending on how thick your chicken breasts are.

Quick Chicken Salad Sandwich

Every time I make chicken salad it's never the same, just a little of this and a little of that, whatever I have on hand.
You could combine any of the following:

chicken diced or shredded, canned or leftovers
celery chopped
onion minced
chives minced
parsley, finely minced
apple chopped
grapes halved
cheese shredded
dried craisens
mayo
celery seeds
salt & pepper

To make the sandwich spread a nice thin layer of dijon mustard on your toasted bread, then a nice crunchy piece of lettuce, few thin slices of apple, and a good spoonful of chicken salad.

Trip to the Beach!

Yesterday we took Aunt Sarah to the beach...what a great day! It was cloudy and warm with a little breeze and the beach was practically empty. Perfect!

Silas was delighted!

Peek-a-boo

I'm stylish Mom!

Tia was not so sure of the cold rambunctious water.

Silas was ok as long as he was in Daddy's arms.

Until the big wave came...yikes get me out Dad!

Quality time with Aunt Sarah...Silas loved every minute!

Sun kissed & beautiful!

Trip to Cabela's

A few hours with Grandma Moo and the boys...then Aunt Sarah came home with us.

Here we are trying out the shooting range! Everyone had to have a turn.

Tomato & Feta Bruschetta

When looking for a good tomato bruschetta on the internet I came up with this well reviewed recipe. I changed the recipe a bit to use what ingredients I had on hand and it turned out amazing! Absolutely delicious! Great used as an appetizer.

Bruschetta & Feta Bites adapted from All Recipe.com

3 Roma Tomatoes, chopped
1 large garlic clove, finely minced
2 T Olive Oil
1 T Balsamic Vinegar
2 T fresh basil
1/8 t salt
1/8 t fresh ground pepper
crumbled feta cheese
1 french baguette

Combine the first 7 ingredients into a bowl and mix well. Slice the baguette into 1/2 inch pieces. Spoon onto the baguette pieces some crumbled feta cheese and top with spoon full of tomato mixture. Place slices on baking sheet and broil for a few minutes. I used my toaster oven and baked them at 400 degrees for about 10 minutes. Watch them closely, do not let them burn!