PS. The girls are wearing their wonderful Miss Plunkett hair accessories!
www.missplunkettboutique.com
Tuesday, January 25, 2011
Just us!
PS. The girls are wearing their wonderful Miss Plunkett hair accessories!
www.missplunkettboutique.com
Wednesday, January 19, 2011
Cluff Girl's Reunion in Vegas
Last week, 10 of the 15 Cluff girls (including mother in law) met in Vegas for an annual girl's reunion. We had so much fun. We ate at plenty of yummy places, made crafts, had a surprise baby shower for Michelle (a sister in law), shopped, ate some more, visited the Body Exhibit (no, I didn't puke), ate some more, and stayed up late chatting (thanks Trina..yes Trina!) It was so much fun to see all those that came. We had so much fun. Thanks Pam for everything!
Lunch with Carter (brother in law, working in town that day).
Dinner at the Cheesecake Factory...it was a little too dark...this is Jackie!
All the Pregnant Sister in laws....at the mall.
Michelle's Surprise Baby Shower
The craft I did...
Corie, Jackie, & Me with Miss Plunkett Accessories on!
The Bodies Exhibit
The Bellagio
The Venetian
Also, we are blessed with so many talented Sister in laws in this family...and we have one (Lori) who has started her own business...Miss Plunkett! Super cute hair accessories for little girls, babies, and women! She was nice enough to bring us all a ton of stuff to take back to our little ones and well, wear ourselves, lets be honest! The least I can do is tell you how super cute they are and insist you check out her website...because it is cool!
http://www.MissPlunkettBoutique.com
Here is a pic of Sienna...the girls have worn them everyday, but I can't seem to get a picture fast enough...so for now, this one will do. :)
Thanks Lori!
Lunch with Carter (brother in law, working in town that day).
Dinner at the Cheesecake Factory...it was a little too dark...this is Jackie!
All the Pregnant Sister in laws....at the mall.
Michelle's Surprise Baby Shower
The craft I did...
Corie, Jackie, & Me with Miss Plunkett Accessories on!
The Bodies Exhibit
The Bellagio
The Venetian
Also, we are blessed with so many talented Sister in laws in this family...and we have one (Lori) who has started her own business...Miss Plunkett! Super cute hair accessories for little girls, babies, and women! She was nice enough to bring us all a ton of stuff to take back to our little ones and well, wear ourselves, lets be honest! The least I can do is tell you how super cute they are and insist you check out her website...because it is cool!
http://www.MissPlunkettBoutique.com
Here is a pic of Sienna...the girls have worn them everyday, but I can't seem to get a picture fast enough...so for now, this one will do. :)
Thanks Lori!
Sunday, January 9, 2011
For the Lack of Posting....
Today I made the yummiest dinner! I was too hungry to take pictures, so sorry, scarffed it down! :) Here's the recipe! YUM!
Johnny Carinos Lemon Rosemary Chicken
A marinated and grilled chicken breast deglazed with fresh lemon and rosemary. Served with angel hair pasta tossed with fresh Roma tomatoes, spinach and garlic.
Serves 4
Ingredients
Chicken, 8 oz Breast 4 each
Italian Vinaigrette Dressing 2 cup
Rosemary, Fresh Chopped 1/8” 2 tsp
Lemon, Fresh 1 each
Salt & Pepper to taste
Olive Oil, Extra Virgin 2 oz
Garlic, Fresh Chopped 2 tsp
Spinach, Fresh Baby Leaf 3 cup
Roma Tomatoes, Diced ½” 1 cup
Angel Hair Pasta, Dry 10 oz weight
Parmesan Cheese, Shredded 2 tsp
Rosemary Sprig, 2” 4 each
Lemon Wheels, Thin Sliced 4 each
1. Using a sharp knife, lay the chicken breast on its side and place a cut through the center of the breast going from side to side. Do not cut all the way through, leaving enough of the chicken breast connected so that you can open up the breast to ‘butterfly’ it creating a heart-shaped breast. Marinate the 4 chicken breasts in 1 cup of the vinaigrette dressing for a few hours before preparing the meal.
2. To a heated grill, place all chicken breasts down to form grill marks. Turn the chicken after 2 to 3 minutes to form diamond grill marks. Repeat this process to cook both sides of each chicken breast. Cook the chicken to 165 Degrees Fahrenheit for 15 seconds.
3. To a medium heated large sauté pan add the remaining 8 oz of vinaigrette dressing, chopped rosemary, juice from one lemon and salt and pepper to taste. Place the fully cooked chicken breasts in the sauté pan and allow the dressing to slowly glaze over the chicken on medium heat. There should be no dressing left in the pan, it should be fully glazed onto the chicken breast.
4. To another heated sauté pan, add 2 ounces of olive oil, 2 tsp of chopped garlic, spinach, diced roma tomatoes, and salt and pepper to taste. Sauté until spinach is cooked and garlic is heated. Do not burn the garlic.
5. Cook angel hair pasta according to package directions. Drain excess water and then toss pasta with tomatoes and spinach in the sauté pan and reserve for plating.
6. Plate the pasta on the designated service plate ware and overlap each chicken breast over the pasta. Garnish each glazed chicken breast with a thinly sliced lemon wheel and rosemary sprig and enjoy!
And then for dessert:
Chocolate Chip/ Chocolate covered craisin cookies
1 cup butter
3/4 cup brown sugar
1/2 cup sugar
1 heaping tbs powdered sugar
1 egg
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 1/2 cups white flour
1 cup wheat flour
1/2 bag of milk chocolate chips
1 bag of chocolate covered craisins
Bake at 350 for 11 minutes.
Johnny Carinos Lemon Rosemary Chicken
A marinated and grilled chicken breast deglazed with fresh lemon and rosemary. Served with angel hair pasta tossed with fresh Roma tomatoes, spinach and garlic.
Serves 4
Ingredients
Chicken, 8 oz Breast 4 each
Italian Vinaigrette Dressing 2 cup
Rosemary, Fresh Chopped 1/8” 2 tsp
Lemon, Fresh 1 each
Salt & Pepper to taste
Olive Oil, Extra Virgin 2 oz
Garlic, Fresh Chopped 2 tsp
Spinach, Fresh Baby Leaf 3 cup
Roma Tomatoes, Diced ½” 1 cup
Angel Hair Pasta, Dry 10 oz weight
Parmesan Cheese, Shredded 2 tsp
Rosemary Sprig, 2” 4 each
Lemon Wheels, Thin Sliced 4 each
1. Using a sharp knife, lay the chicken breast on its side and place a cut through the center of the breast going from side to side. Do not cut all the way through, leaving enough of the chicken breast connected so that you can open up the breast to ‘butterfly’ it creating a heart-shaped breast. Marinate the 4 chicken breasts in 1 cup of the vinaigrette dressing for a few hours before preparing the meal.
2. To a heated grill, place all chicken breasts down to form grill marks. Turn the chicken after 2 to 3 minutes to form diamond grill marks. Repeat this process to cook both sides of each chicken breast. Cook the chicken to 165 Degrees Fahrenheit for 15 seconds.
3. To a medium heated large sauté pan add the remaining 8 oz of vinaigrette dressing, chopped rosemary, juice from one lemon and salt and pepper to taste. Place the fully cooked chicken breasts in the sauté pan and allow the dressing to slowly glaze over the chicken on medium heat. There should be no dressing left in the pan, it should be fully glazed onto the chicken breast.
4. To another heated sauté pan, add 2 ounces of olive oil, 2 tsp of chopped garlic, spinach, diced roma tomatoes, and salt and pepper to taste. Sauté until spinach is cooked and garlic is heated. Do not burn the garlic.
5. Cook angel hair pasta according to package directions. Drain excess water and then toss pasta with tomatoes and spinach in the sauté pan and reserve for plating.
6. Plate the pasta on the designated service plate ware and overlap each chicken breast over the pasta. Garnish each glazed chicken breast with a thinly sliced lemon wheel and rosemary sprig and enjoy!
And then for dessert:
Chocolate Chip/ Chocolate covered craisin cookies
1 cup butter
3/4 cup brown sugar
1/2 cup sugar
1 heaping tbs powdered sugar
1 egg
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 1/2 cups white flour
1 cup wheat flour
1/2 bag of milk chocolate chips
1 bag of chocolate covered craisins
Bake at 350 for 11 minutes.
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