One of my favorite moments of the year so far
The joy on their faces is priceless
Category Archives: Preslyn
What’s Cookin’
I’ve been owing several of you many recipes and no time to blog them.
So! Here they are. Try them. Hope you love them like we did!
(the one pictured didn’t have any peaches)Bacon Cheddar Mashed Potatos
2 1/2 lbs. cubed peeled baking potato
1 cup (4oz) shredded extrasharp Cheddar cheese
1 cup 2% reduced fat milk
1/2 cup chopped green onions
2 tablespoons reduced fat sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and return potato to pan. add cheese and milk; mash to desired consistency. Cook 2 min. or until thoroughly heated, stirring constantly. Stir in onions and remaining ingredients. (makes 8 servings) (Cooking Light Cookbook)
Grilled Sirloin Skewers with Peaches & Peppers
Kebabs:
1 1/2 tablespoons ground cumin
1 1/2 tablespoons cracked black pepper
2 3/4 teaspoons kosher salt
2 lbs. boneless sirloin steak, cut into 48 (1 in.) pieces
4 peaches, each cut into 8 wedges
2 small red onions, each cut into 8 wedges
2 large red bell peppers, each cut into 8 (1 in.) pieces
cooking spray
Sauce:
1/2 cup chopped fresh parsley
1/4 cup red wine vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
3 garlic cloves, minced
Parsley Spings (optional)
Prepare grill. To prepare kebabs, combine first 7 ingredients, and toss well. Thread 3 steak pieces, 2 peach wedges, 1 onion wedge, and 1 bell pepper piece alternately onto each of 16 (12 in.) skewers. Place on grill rack coated with cooking spray, and grill 6 minutes or until tender, turning occassionally. Place on a platter, and cover loosely with foil. Let stand 5 minutes. To prepare sauce, combine chopped parsley and next 5 ingredients, stirring with a whisk. Spoon over kebabs. Garnish with parsley sprigs, if desired. (Cooking Light Cookbook)
New Saturday Morning Fave!!
Leek, potato & Gruyere frittata
3 Tbs. unsalted butter
6 oz. small red potatoes, sliced 1/8″ thick
salt and freshly ground pepper, to taste
2 leeks, white and lightly green portions, rinsed well and thinly sliced
5 eggs
3 Tbs. heavy cream
2 oz. Gruyere cheese, shredded
1 Tbs. finely chopped fresh flat-leaf parsley
In deep half of small frittata pan over med-high heat (i just used a small skillet), melt 1 Tbs. butter. Add potatoes, salt & pepper. Cover with shallow pan; cook flipping potatos occassionally about 8 min. Transfer to bowl.
In deep half of small frittata pan over med.-high heat, metl 1 Tbs. butter. Add leeks, salt and pepper. Cook, stirring occassionally, 6-8 min. Transfer to separate bowl.
In another bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, salt, pepper and all but 2 Tbs. leeks. Set deep half of small frittata pan over medium heat; melt 1/2 Tbs. butter. Add egg mixture; cook until just beginning to set, about 4 min.; using rubber spatula to lift cooked edges and allow uncooked eggs to flow underneath.
In shallow half of small frittata pan over medium heat, melt 1/2 Tbs. butter. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, 4 minutes. Remove deep pan; cook until eggs are set, 2-3 minutes. Skake pan to loosen frittata; slide onto plate. Garnish with reserved leeks. Serves 4-6. (william sonoma kitchen)
Preslyn’s 1st sink bath. She had salad dressing coated in her hair.
Hummus Sammy3Tbs. low fat mayonnaise
2 tsp. chopped kalamata olives
2 tsp. finely chopped scallions (green onions)
5 Tbs. hummus
4 slices pita bread
6 cucumber slices
2 tomato slices
2 Tbs. Shredded carrots
2 pieces romaine lettuce
Pitted olives, cherry tomatoes, cucumber for garnish
Mix together the mayonnaise, olives, scallions, and a pinch of black pepper in a small bowl and set aside. Spread hummus on two slices of pita bread and the mayonnaise mixture on the other two. Layer the cucumber, tomatoes, carrots, and lettuce on top of the hummus. Top each hummus slice with a mayonnaise one. Cut in half. Skewer together the olives, tomatoes and cucumber with a toothpick and serve on the side. makes 2 sandwhiches ( I doubled the recipe to make enough for all of us.) Perfect Sunday lunch!
I served it with
5 Cup Salad
1 11oz. can mandarine oranges, drained
1 8 1/2 oz. can pineapple chunks, drained
1 cup coconut
1 cup tiny marshmellows
1 cup sour cream
Combine, cover and chill several hours or overnight. Add marashino cherries and/or pecans if desired.
Going to get our free chick fil a meals. Team logo was required. Aren’t they the cutest little fans you’ve ever seen!?! Hayden, Preslyn & Ella
Are you guys able to see the differences between the twins yet???
Milestone!
Preslyn rolled over last night 🙂 She has actually done it once before a while back but she apparently (i wasn’t there to see) had a blanket sort of bunched behind her back that time…this time it was flat on her back and she worked and worked so hard and then over she went all of the sudden 🙂 It was so great to see!
We also went for Ella’s checkup with her surgeon this week and they are scheduling her for one test so they can look at her intestines before the surgery and that is in 10 days. So then the surgery will follow within the month after that. Be praying for a smooth situation for all of us as we prepare for this again. The good news was that she was released to have a little more milk!!! We can start very slowly increasing her feeds as we see she is tolerating it. So far she has not been dumping so that is great news and she is loving the extra 15mL in every bottle…AND we don’t have to waker her up every three hours if she is sleeping and not acting hungry. She usually is ready but in the night sometimes she will give us an extra hour or two so that is wonderful!!
Have a happy weekend and leap year!
Hey fans!
I’m sorry for the lack of posting, I’ve been getting calls requesting an update so here I am 🙂 We have had no internet since Saturday so I have been really behind on everything, plus we have all been under the weather a bit, except for Preslyn. She is as healthy as ever. I took her for her second round of synagis yesterday (that’s the shot to hopefully prevent RSV) and her weight check and she is 7lb. 7oz! Her big sister Ella is 8lbs.4oz. and progressing beautifully. Today she is up to 47cc’s per feed so she’s nearly3/4 of the way to full feeds. She needs to be at about 75 or so and tolerating them good in order to come home,which may be very close to the time she needs her second surgery.
I’m sorry I have no pictures right now but check back later today and I’ll try to get some up. I’m on a different computer and don’t have pictures on it to post.
Hayden started back to school for this month and then we are pulling her out for the rest of the semester. She loves it, but we just can’t risk her bringing home those nasty germs. So she will start back in the fall. She is such a little mommy to Preslyn and is constantly trying to help. They are doing well together and we are so glad we have had no problems with jealousy.
I promise to get pictures up soon! We’ve been busy little bees around here. Hope you all are doing well!
Preslyn is home!!!
We went and brought home the baby of the family today 🙂 We were so excited to finally get to bring one of our long awaited miracle babies home!!! Although it was a bittersweet day to leave Ella there alone. We did finally get to take a picture of the girls together for the first time ever.
Preslyn & Ella
Ella’s surgery is scheduled for Dec. 27th and the dr. thinks she will probably be there for 2 more months. We are really sad about that timeframe but we know she needs time to recover. I’ll update more when I get a chance.
Here are some pictures….Hayden was so so excited and keeps wanting to help any way she can. She is such a good big sister already.
This is my norm 