Thursday, December 31, 2009

Chipotle Rice

Patrick has been making this rice the last few times we have had chicken and rice, including our Christmas Eve dinner. For New Year's Eve we are having a Chipotle style potluck for the Murder Mystery event. Patrick and I volunteered to provide the chicken, beef and rice and everyone else brought the toppings. Here is the recipe for the Chipotle rice.

Chipotle Rice

Chipotle Rice

1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

Source: Chipotle Fan

Wednesday, December 30, 2009

Spicy Chili

Since we are still recovering from all the food and sweets over the various Christmas celebrations it was good to eat a meal at home. The chili was a perfect solution. We had some Christmas returns to make, so we put it in the crockpot before we left and when we got home supper was ready. Oh and doesn't the chili look good in the new bowls Patrick got me for Christmas.

Spicy Chili

Spicy Chili

Ingredients:
1 lb. ground turkey breast
2 cans chili beans in medium chili sauce
1 (28 oz.) can diced tomatoes with juice
1 can tomato paste
½ yellow onion, chopped
1 green pepper, seeded and chopped
2 jalapenos, chopped
2 T. chili powder
1 ½ t. soy sauce
1 ½ t. minced garlic
1 ½ t. dried oregano
1 t. cumin
½ t. basil
½ t. salt
½ t. black pepper
½ t. cayenne pepper
½ t. white sugar
shredded cheese

Directions: Heat a large stockpot over medium-high heat. Crumble the turkey into the hot pan and cook evenly until brown. Add all ingredients except shredded cheese. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. You can also a crockpot to simmer the chili for 2-4 hours on low. Remove from heat, ladle into bowls and serve topped with cheese.

Adapted from: Annie's Eats

Tuesday, December 29, 2009

Adventures at Mom & Dad's

After our night of Mario, we were ready to explore the new fallen snow. My mom was insistent that we take the snowmobile for a ride on Saturday morning, so Patrick and I geared up in old Carhartts, oversized boots and mismatched mittens. Luke had already taken a few spins around by the time we got outside, so he just handed us the snowmobile and we were off. Well we got about halfway up a hill with knee deep snow and we were stuck. We ended up spending the next 15 minutes trying to get it unstuck. Lucky for us, Luke was shoveling off the roof and saw our struggles and made the trek through the field to rescue us. He got us out, but we decided the snowmobile probably wasn't powerful enough for two people in the deep snow. After Patrick dropped Luke off at the house, I got a ride back as well and decided I would rather take pictures than ride the snowmobile. Here are some pictures from the day.

Snowy Barn

Snowy Tree

Snow at Mom & Dad's

Snow Shoes

Monday, December 28, 2009

Christmas Day Dinner

After Patrick shoveled us out we headed to Mankato for the Haefner Christmas at my aunt Karen's. The ride wasn't too bad until Belle Plaine, but then the snow started coming down like crazy and the roads were only plowed on one side so we decided to get off in Le Sueur and skip going to Karen's and just go to my parents' house instead.

Here are a couple pictures that we took our on detour through Le Sueur. It was pretty crazy how big the snow flakes were and how fast they were coming down.

Le Sueur

Bridge in Le Sueur

That night we had our family Christmas at my parents' house. Mom & Luke made the Christmas tree table decorations the night before. For dinner we had salad, crab legs, ham & roasted potatoes. Mom and Dad also made homemade Bailey's Irish Cream. It was pretty tasty, much better than our glogg we had the night before.

After dinner we opened presents. Nathan and Nickie got the new Super Mario game for the Wii for Christmas so after the presents Nathan, Luke and Patrick played the game until one in the morning. The game is pretty fun, but I am not sure it is fun enough to play for five hours straight.

Christmas Dinner

Salad

Sunday, December 27, 2009

Christmas Day Snow

We woke up Christmas morning to more snow. I haven't seen this much snow since I was a kid. Patrick worked on shoveling the wet heavy snow, while I made the salad we planned to bring to my aunt Karen's for lunch. After I was done making the salad, Patrick was still shoveling. It ended up taking him close to an hour and a half to shovel the driveway and the deck. Here is our backyard covered in snow.

Snowy Backyard

Our pine tree weighted down in snow and the garden trellis covered in snow.

Christmas Tree & Garden Arch

Backyard

The tree in the front yard and a garden pot covered in at least a foot of snow.

Front Yard Tree & Garden Pot

Maple Tree

Saturday, December 26, 2009

Christmas Eve

Christmas Eve was pretty uneventful at our house. Neither of us had to work, so it was nice to just take a day to relax. When we left for church it was still snowing outside, so we weren't sure how long it would take to get there. It didn't end up taking too long, most of the roads were just wet. Here is our church all covered in snow.

Church on Christmas Eve

After church, we went home and made chicken and rice for dinner. We have made this Chipotle rice a couple times now and tastes very similar to the stuff from the restaurant. I will share the recipe in a seperate post.

Chipotle Rice & Chicken

We also attempted to make glogg a warm Scandinavian drink. When Patrick was in college he went with his friend Rickard to Sweden over Christmas and Rickard and his family drank glogg after dinner. The drink is red wine and brandy with almonds and raisins in it. We almost burned the house down making it, as the you were supposed to light the brandy and sugar on fire. To extinguish the flame you were supposed to put the cover on the pot, I forgot about this important step in the recipe for a minute or so and the flames were almost out of control at this point. Luckily, we got the cover on the pot and extinguished the flame just in time.

Ornaments and Presents

After our glogg adventure, we opened presents. We both got some fun new things. We decided to go practical this year and buy things that we both would end up buying soon anyway. Patrick got a new skiing helmet and some new shirts. I got a set of white square plates and dishes and some new tennis shoes.

Monday, December 14, 2009

Fudge

While I was making cookies, Patrick was at home making fudge. We were having Rickard & Melissa over for dinner on Saturday night and we had to bring something to our church get together on Sunday. He ended up making 2 pans of fudge, one for each occasion.

Since we cooked up a huge meal of beef tenderloin, spuds, green beans, salad and bread for Rickard & Melissa there wasn't much more room for fudge. We ended up taking the rest of that pan to the church party. We still had another pan left, but luckily I had volunteered to make something for the bake sale at my work on Tuesday. That worked out perfect since we had our last volleyball game of the season on Monday night and ended up going out to dinner at Buffalo Wild Wings afterward.

Fudge

Fudge

3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg. (12 squares) Semi-Sweet Chocolate, chopped
1 jar (7 oz.) Marshmallow Creme
1 cup chopped walnuts
1 tsp. vanilla

Instructions:
Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.

Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Source: Kraft Foods

Sunday, December 13, 2009

Christmas Cookie Baking

On Saturday morning, I went to my aunt Rosie's house to bake cookies with my cousins Frannie and Jolene and my aunt Jean and her granddaughter Allie. We have been getting together to make Christmas cookies for the last few years. It is a great way to get a ton cookies baked in a short period of time. We ended up making chocolate chip cookies, snickerdoodles, Reese's pretzels, peanut butter stars and spritz.

Snickerdoodles

Peanut Butter Stars

Peanut Butter Pretzels

Spritz

Thursday, December 10, 2009

Halibut with Lemon Shallot Butter

We still have a couple packages of halibut left from our Alaskan adventure, so we figured it was time to use some of it. I saw this recipe for the lemon shallot butter sauce and I knew it would be a great compliment to the fish. We served the fish with steamed carrots and broccoli, which was a great addition.

Halibut with Lemon Butter Sauce

Halibut with Lemon Shallot Butter

6 ounces, weight (to 7 Ounces) Piece Of Halibut, With Or Without The Skin On
3 Tablespoons Butter
1 whole Medium-sized Shallot, Minced
1 whole Lemon, Zested And Juiced
3 Tablespoons Canola Oil
Kosher Salt And Fresh Ground Pepper (to Taste)

Heat the over to 375 degrees. Bake the fish in the oven for 15-20 minutes.

Meanwhile make the lemon shallot butter sauce. Melting the butter over a medium-high heat. Add in the minced shallot and lemon zest. Cook over medium-high heat for a couple of minutes.

When the shallots have become a little softer, squeeze in the juice of 1 lemon. Whisk together and reduce the heat to medium until you’ve got an incredible-smelling sauce. (Skipping the shallots in this process will make a super-simple lemon butter sauce.)

Add the sauce to the fish before serving.

Source: The Pioneer Woman

Wednesday, December 9, 2009

Snow Storm

Last night was the first annoying drive home of the winter. My commute is normally 20-30 minutes and last night it took an hour and a half to drive 17 miles. As you can see I was a little bored staring at the tail lights in front of my so I took a couple pictures with my iPhone.

Snowy Ride Home

Today, Patrick worked from home and I took the day off to work on my photography website. I had another day to use before the end of the year so I figured I would save some time sitting in traffic by taking the day off. Patrick went out to shovel and I got a few fun pictures.

Patrick Shoveling

Patrick Shoveling 2

Sunday, December 6, 2009

Turkey Pot Pies

Although we ate most of the turkey in burritos and on sandwiches we still had some left. Patrick has been talking about making pot pies for awhile now so I decided this was a great way to use up the rest of the turkey. We really enjoyed this and it is sure to become and after Thanksgiving tradition in our house.

Turkey Pot Pie

Turkey (or Chicken) Pot Pies

4 tablespoons unsalted butter
1 medium onion, diced
1 large carrot, diced
1/2 cup all-purpose flour, plus more for work surface
kosher salt and freshly-ground pepper
4 cups low-sodium chicken broth (or, if you have it, homemade turkey (or chicken) stock)
3 cups cooked turkey (or chicken), cut or shredded into bite-sized pieces
1 cup frozen peas
1 1/2 teaspoons fresh thyme leaves
1 sheet frozen puff pastry, thawed
1 large egg yolk

In a medium sauce pan, melt butter over medium. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma and is the texture of cooked oatmeal, about 5 minutes.

Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in turkey (or chicken), peas and thyme; season with salt and pepper. Divide mixture among four 12-ounce baking dishes; refrigerate until room temperature, about 20 minutes.

Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 1/8-inch thickness. Cut into four equal squares, one inch larger than dishes; with the tip of a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 teaspoon water; top pot pies with pastry and brush with egg wash. Refrigerate 15 minutes.

Bake until pastry is deep golden and juices are bubbling, about 35 minutes.

Source: The Kitchen Sink

Wednesday, December 2, 2009

Wild Game

My cousin Frannie and her husband Will have season tickets to the Wild and before the season started they sold the games we weren't able to use. We bought tickets for tonight. It was a lot of fun. We went to Cossetta's for dinner before hand and then headed over to the game. During the game there was at least one good fight and the Wild ended up winning in overtime 5-4.

Cossetta's

Wild Game 2009

Wild Game

Sunday, November 29, 2009

Turkey Dinner

We were at the grocery store right before Thanksgiving and of course the turkeys were on sale so we decided to get one to make after Thanksgiving. I saw this dry brining method online so we decided to try it. I also found a recipe for this lemony thyme butter sauce in our Sam's Club ad so we combined the two to make our best turkey to date. The skin was crispy and the meat was really moist. Even the leftover turkey isn't dry. I am not sure which method made the turkey so good, but we will be making turkey like this in the future.

Turkey

Dry-Brined Turkey

1 (12- to 16-pound) turkey
Kosher salt
Several celery ribs, carrots, a quartered onion, several garlic cloves and several sprigs of herbs

Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you’d have 3 tablespoons).

Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You’ll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.

Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.

Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours (we didn't end up leaving the turkey uncovered in the refrigerator for 8 hours, so it is probably ok to skip this step).

Turkey Dinner

Lemony Thyme Butter

Zest of large lemon
4 garlic cloves
1 cup butter, room temp
2 tbsp. Dijon mustard
Juice of 1 large lemon
1 bunch scallions, finely chopped
2 tbsp. chopped fresh thyme leaves
2 tbsp. paprika
2 tsp. salt
1 tsp. freshly ground pepper

3 lemons cut into 1/8-inch-thick slices

Lemony Thyme Butter: Blend lemon zest and garlic in a mini-processor (or a regular food processor) until finely chopped. Add butter, mustard, lemon juice, scallions, thyme, paprika, salt and pepper, and process. The butter can be made two days ahead. Bring to room temperature before using.

On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven or a gas grill to 425 degrees. If using a gas grill with three burners, light the side burners only. If using a gas grill with two burners, light only one burner.

Starting at the neck end of the turkey, carefully slide your hand between skin and meat of the breast, thighs, and upper drumsticks, to loosen the skin. Spread the Lemony Thyme Butter over the meat of the thighs and drumsticks, below the skin, on both sides. Arrange a few lemon slices under the skin. Spread the remaining butter over the breast meat, below the skin. Fill the main cavity with any remaining lemon slices. Tie legs together loosely to hold shape. Tuck the wing tips under.

Line the bottom of a roasting pan (Use a sturdy disposable pan, if using the grill) with the celery, carrot, quartered onion, garlic cloves and herb sprigs, which will serve as a make-shift roasting rack. Place the turkey breast-side down on the vegetables in the roasting pan; put it on the grill (over the unlit burner) or in the oven. After 30 minutes, remove the pan from the grill or oven and carefully turn the turkey over so the breast is facing up (it’s easiest to do this by hand, using kitchen towels or oven mitts).

Reduce the grill or oven temperature to 325 degrees, return the turkey to the grill (again, over the unlit burner) or oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.

Remove the turkey from the grill or oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

Brining Source: The Kitchen Sink
Lemony Thyme Butter: The Neely's via Sam's Club ad

Saturday, November 28, 2009

Christmas Decorating

We spent a good majority of the day on Friday putting up the Christmas lights on our house. The actual putting of the lights on the roof went really fast, as Patrick had made a very detailed diagram last year documenting how the lights needed to be put up.

The problem with the lights was that half of them no longer lit up and we spent the better part of Saturday replacing bulbs and checking for loose bulbs. That is why the pine tree in our backyard has no blue lights lit up, we couldn't fix the top ones to light up, so we made the bottom blue ones not work. In the end it all worked out, but we may have to invest in new lights a lot sooner than we anticpated.

Christmas Decorating

Here is the end result.

Our House

While we were at Lowe's getting supplies, we found a tree that we liked. While Patrick was fixing the lights on the roof I went back to get the tree with my car. We went much smaller this year than last year. I was able to get the tree inside of my car, where as last year it had to be tied to the roof. This year we have the love seat upstairs and the room still feels much less crowded.

Christmas Lights & Tree

Friday, November 27, 2009

Brownie Bites

I wanted to make something simple that traveled well for Thanksgiving, so I decided these little brownie bites were a good solution. These were simple to make, the biggest pain was finding the muffin tins at the store. I went to Rainbow, Target and Michael's before I finally found them at Lund's. Also, I would suggest not using a brownie mix with chocolate chips in it as it makes it difficult to put the peanut butter cups in the brownie mix. Everyone at Thanksgiving loved them, so they may end up being a go to dessert in the future.

Brownie Bites

Brownie Bites

Note: Your Reese's Peanut Butter Cups don't have to be frozen, but they're less likely to turn into a melty, gooey mess if you freeze them ahead of time. Also, they're easier to unwrap!

Ingredients:
1 box brownie mix
eggs, water, and vegetable oil (in the amounts listed on your brownie package)
25-30 mini Reeses cups, frozen, then unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins

Directions:
Preheat oven to 350 degrees. Place approximately 30 foil liners on baking sheet.

Combine brownie mix, eggs, water and oil. Stir with spoon until well blended. (about 50 strokes)

Fill each liner with 1-2 tablespoons of batter. You want them to be about 3/4 of the way full.

Push a peanut butter cup into the center of each "brownie cupcake."

Bake for 15 minutes and remove from oven.

Cool 5-10 minutes in pan and then move to cooling rack to cool completely.

Source: Heather Drive

Thursday, November 26, 2009

Thanksgiving

On Thursday, Patrick and I took the trip down to Mankato for Thanksgiving at my aunt Carolyn's house. We got there a little before lunch time so we got to help out with some last minute preparations. Patrick was in charge of carving the turkey, which really consisted of picking the meat out of a bowl since the turkey was cooked in a bag the meat was falling off the bone just from touching it. I was in charge of the stuffing, Stove Top, so nothing too tough.

Thanksgiving

We stayed there most of the day. We read Black Friday ads, played with Katie's little girl Ella, played games, watched football and ate some more. Patrick and I played Scrabble and as you can see he kicked my butt.

Thanksgiving at Carolyn's

Tuesday, November 24, 2009

Spaghetti & Turkey Meatballs

Tonight we were in the mood for a little old fashioned spaghetti and meatballs. In order to make the meatballs a little healthier we started making them with ground turkey sometime last year. Last time we made meatballs we didn't cook the meatballs in the oven first and it basically ended up as a tomato meat sauce. This time we cooked the meatballs in the oven first and it seemed to work well without having to fry the meatballs in oil first.

Spaghetti Dinner

Spaghetti with Turkey Meatballs

Sauce:
2 tablespoons olive oil
1 small onion diced
2-3 cloves minced garlic
1 cup diced fresh mushrooms
1 tablespoon Italian seasoning
1 tablespoon soy sauce
1 teaspoon sugar
1 28 ounce can regular diced tomatoes
1 12 ounce can Italian style diced tomatoes
1 small can Italian style tomato paste

Meatballs:
1 lb ground turkey
1/4 cup Italian bread crumbs
1/4 cup grated parmesan cheese
1/2 cup finely chopped onions
1-2 cloves minced garlic
2 teaspoons soy sauce
1 egg
salt & pepper
chopped parsley

1 lb angel hair pasta

Instructions:
Preheat oven to 425 degrees.

In a large stock pot or dutch oven saute the garlic, onions and mushrooms in olive oil for 3-5 minutes. Add soy sauce and Italian seasoning until fragrant. Add in the diced tomatoes, tomato paste and sugar. Bring to a boil and then simmer for 30 minutes.

For the meatballs combine all the ingredients in a small bowl. Shape the meat into 1/2 inch sized balls and put them on a greased cookie sheet. Bake meatballs for 10-12 minutes or until no longer pink.

When the meatballs are cooked, add them to the pasta sauce and continue to let them simmer in the sauce while you cook the pasta.

Top with parmesan cheese and serve.

Sunday, November 22, 2009

Chicken Tortilla Casserole

Last night we were busy looking at computers for Patrick so we ate dinner at Big Bowl in the mall. That made tonight was our first official meal post Chipotle Challenge. In order to wean Patrick off Chipotle we had a Mexican casserole. It was really good and it will definitely be making it into our regular meal schedule.

Chicken Tortilla Casserole


Chicken Tortilla Casserole

Ingredients:
2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2 tbsp. vegetable oil, divided
1 shallot, minced
2 cloves garlic, minced
1-2 tbsp. minced chipotle peppers in adobo sauce
1¾ cups chicken broth
5 cups tortilla chips, broken into large pieces
2 tomatoes, seeded and diced
1 small can sliced black olives
1 cup sharp cheddar cheese, shredded
2 green onions, thinly sliced
2 tbsp. chopped fresh cilantro

Optional Additions:
black beans, corn or diced jalepenos

Directions:
Pat the chicken breast halves dry and season with salt and pepper. Heat 1 tablespoon of the vegetable oil in a 10-12 inch oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until golden brown on both sides (chicken does not need to be fully cooked at this point.) Transfer to a plate and set aside.

Add the remaining oil, shallot, garlic, chipotle, and ¼ teaspoon of salt. Cook just until fragrant, about 30 seconds. Add the chicken broth, scrape the browned bits from the bottom of the pan, and bring to a simmer.

Stir in half of the tortilla chips. Nestle the chicken into the broth and cook over medium-low heat until cooked through (reading 160° F on an instant-read thermometer), about 10 minutes. Transfer the cooked chicken pieces to a cutting board and shred into bite-sized pieces when it is cool enough to handle.

Return the shredded chicken to the skillet with the tomatoes, olives, ½ cup of the shredded cheddar cheese, 1 tablespoon of the cilantro and the white portion of the green onions. Stir in the other half of the tortilla chips until they are incorporated and moistened.

Sprinkle the remaining cheese on top and place the pan under the broiler until the cheese is melted and browning, about 2-3 minutes. Top with remaining cilantro and green onion tops and serve, allowing the casserole to cool 5 minutes before serving.

Source: Annie's Eats

Is It Really The End of November?

On Friday, I took a walk around the Plymouth Creek Park and it looked and felt more like spring than the end of November. I am sure that winter is right around the corner, so I am not complaining.

fall flowers

fall berries

bird house

Saturday, November 21, 2009

Asian Chicken Noodle Soup

As Patrick was still on the Chipotle Challenge, I decided to try another soup with peas in it. I really liked this take on Chicken Noodle Soup. The crushed red peppers really add a kick to the soup that makes it a little more interesting than regular old chicken noodle. Hopefully, we can add this to our winter soup rotation.

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Ingredients:
1 tbsp. vegetable oil
2-3 cloves garlic, minced
1 tbsp. bottled grated ginger
3 tbsp. bottled lemongrass (or grated lemongrass in a tube)
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
3/4 cup frozen peas
3/4 cup matchstick carrots
1 lb. chicken breast tenders, cut into bite-sized pieces
4-5 oz. uncooked angel hair/thin spaghetti pasta
1/4 cup chopped fresh cilantro (or 1 tbsp. dried)
1 tbsp. fresh lime juice
1/2 tsp. salt
4 green onions, thinly sliced
1 red chile pepper, finely chopped (or red pepper flakes, to taste--I used about 1-2 tsp.)

Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes.

Add water and broth; add peas and carrots; bring everything to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done.

Remove from heat; stir in remaining ingredients. Let stand 5 minutes.

Source: Heather Drive

Thursday, November 19, 2009

Cities 97 Sampler

This morning I got up a little early to stop by Target to pick up this year's Cities 97 Sampler CD. I have gotten it the last couple years, and the line goes really fast at the Southtown Target by my work, so I figured I may as well.

Cities Sampler

Wednesday, November 18, 2009

An Eventful Saturday

On Saturday morning we were up bright and early. First on the list was the Mall of America and The Bodies Exhibition. We met Jachin, Kate, Shanna & Kasie at the mall for the exhibit. Choosing a Saturday wasn't the best idea, finding parking was ridiculous. The exhibit was really interesting, way beyond the skeleton from 8th grade science class.



Since we were at the Mall of America we decided to hit up a roller coaster. More specifically the Sponge Bob Square Pants Rock Bottom Plunge.

MOA

After our roller coaster adventure, we had to get home because my mom's sisters were in town for a Sister's Weekend and they were going to a play in Plymouth later that night and wanted to stop in and see us and our house.

Here are my aunts: Pat, Karen, Mary Lou, Mom, Donna, Carolyn and I.

My mom's sisters' weekend

Later on Patrick and I went to the Target Center to see the Trans Siberan Orchestra. The show was pretty crazy. 3 hours, no breaks, huge light show, tons of pyrotechnics, stages that lifted off space ship style, some crazy energetic violinists/guitarists/bassists/etc., a narrator who could make reading an eye chart sound mesmerizing, and a ton of smooth vocalists all equipped with long rocker hair and a striking resemblance to Fabio or a professional cheerleader depending on gender.

TransSiberan Orchestra 2

TransSiberan Orchestra 1