Tuesday, 10 July 2012

Baby Boy Drool Bandanas

Catch all your babies drool, while they still look stylish.  Adjustable velcro backs.
***Custom orders available. 

Thursday, 5 July 2012

Vintage Inspired Boys Accessories

Here are a few "vintagey" bowties, ties, and suspenders for little boys.

Gingham Tie in Turquoise, Khaki and White

Houndstooth Bowtie

Black and White Gingham Bowtie

Black Adjustable Suspenders (available in red, and navy as well)

Wednesday, 4 July 2012

Cheesy Potato Fries

I'm always trying to find new things to cook for dinner and to make for desserts, and I've got so many recipes that I've pinned on Pinterest, so I thought it was about time to start trying some of these out.    For dinner tonight, I tried these potatoes, I know they probably aren't the most healthy way to eat potatoes, but they were soooooo good.  I will be making these again.  :)  Healthy or not.  

They are oven fried, then smothered in a creamy ranch sauce, topped with bacon bits, cheese, and green onions, you can't go wrong with that combo!!!

photo:  http://www.ohsodelicioso.com/2012/01/cheesy-potato-fries.html


-4-6 Potatoes
-1/4 cup olive oil
-Sea Salt, Fresh ground pepper, your favorite seasoning salt

Sour Cream/Ranch Sauce:

-1 cup sour cream
-1/2 cup ranch dressing
-1/4 cup milk


-1 cup (or as much as you like) Shredded cheddar cheese
-1/2 cup shredded mozzarella cheese
-1/2 cup real bacon bits
-1/4 cup green onions

-Cut potatoes into wedges
-Place on foiled baking sheet.
-Drizzle with olive oil and lightly toss with tongs.
-Sprinkle salts and pepper over the potatoes.
-Bake 400 for 40 minutes or until fork tender

-In seperate bowl mix sour cream, Ranch dressing and milk.
-Wisk Together

-On a separate platter smooth out 3/4 of the sour cream sauce.
-Place hot potatoes on sour cream sauce.
-Drizzle remaining sour cream sauce on potatoes
-Sprinkle toppings.
-Place under broiler for a few seconds to re-melt cheese.
-It's going to be messy and delicious.

Tuesday, 3 July 2012

Summertime Spaghetti

I made this pasta for dinner tonight, and it was absolutely delicious!  You definitely need to try this one!

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (sliced into 1 inch chunks)

For the chicken marinade:
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

- Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).
- Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes
- Place sauté pan over medium heat and add butter and olive oil.
- Saute garlic until fragrant and soft.
- Add the flour and cook for a minute.
- Add chicken stock and simmer gravy until thickened then add the chopped basil.
- Season with salt and pepper.
- Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.
- Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings.