Tuesday, May 28, 2013

Memorial Day Weekend

 We have had a busy spring, and we are looking ahead to a busy summer. This 3-day weekend is exactly what I needed to recharge before our next wave of craziness begins. Saturday morning we headed to the lake with Fletcher's family. 


I caught up on my magazines that have been stacking up for the last two months. And I started a book that has been sitting on my bedside table for a month. 


Fletcher tried to force LuLu to enjoy swimming...
But I think she won that battle...

We came back home Sunday afternoon and I enjoyed a quiet Monday at home. Three day weekends are good for the soul. I am rested and recharged. We are in such a full season of life right now. It is definitely a fun season, but sometimes I just need a little R&R. 


Tuesday, May 21, 2013

BBQ Meatballs

This recipe is one of my sister's pioneer woman favorites. She made this recipe for us when she was here, and Fletcher loved it. I took note of his subtle commentary and decided I should try the recipe myself. It did not disappoint. 
 Mix together meatball ingredients. Roll into a ball and place on a cookie sheet in the freezer for 5 minutes (this will make the next step easier). While the meatballs are in the freezer, mix together the ingredients for the sauce. 
 
When you take the meatballs out of the freezer, you immediately coat them with flour. Heat 3 Tbsp. of canloa oil in a heavy skillet. just until brown. Cook meatballs in the skillet, just until brown on both sides. Place into a baking dish.  Cover the meatballs with the sauce and bake at 350 for 45 minutes. 
This recipe is going into the "comfort food" tab in my brain. A good, husband-pleasing staple. 

Pioneer Woman's BBQ Meatballs:
1 & 1/2 lbs ground beef
3/4 cup oats
1 cup milk
3 Tbsp. finely minced onion
1 & 1/2 tsp salt
Ground pepper

Sauce:
1 cup ketchup
2 Tbsp. sugar
3 Tbsp. vinegar
2 Tbsp. worcestershire
4-6 Tbsp. minced onion
Dash of tabasco

For browning the meatballs you will need about 1 cup of flour and 3 Tbsp. canola oil

Friday, May 17, 2013

Noonday Launch!





I have a happy announcement today! I am excited to tell y'all about a new chapter I am beginning as a Noonday ambassador. When I was introduced to Noonday, I could not stop thinking about it. I immediately fell in love with the vision and the product.

When I saw the catalog, I wanted everything! All of the jewelry and accessories sold through Noonday are handmade with love by artisans all around the world. By purchasing Noonday products, you are providing economic opportunity and sustainable income for the poor, oppressed, and vulnerable. Your purchase through Noonday makes you an agent of change.


 I believe that we all have a part to play in God's plan of redemption. Noonday gives me a way to express my creativity while impacting the lives of the oppressed and sharing their stories with others. You can see all of the Noonday collection on my website:
I have started to book shows in the Birmingham area. If you are interested in hosting a show or learning more about noonday, please leave your email address in the comments and I will send you more information. I am excited to start this journey!

Friday, May 10, 2013

A Summer Favorite - Orzo w/ Tomatoes and Feta

Happy Friday! Today I'm sharing one of my FAVORITE summer recipes. This recipe is my "go to" for cookouts, lake weekends, beach weekends, etc. When the weather warms up, I start craving this orzo recipe. It is great for serving a crowd. However, I like to make it for just the two of us, and keep it on hand to eat for lunch for the week. 

Orzo with Tomatoes & Feta
6 cups chicken broth
1 lb. orzo
2 cups red grape tomatoes, halved
1 package (7 oz.) feta
1 cup chopped basil
1/2 cup pine nuts, toasted*
*the pine nuts toast quickly, just takes about 3-4 minutes

Vinaigrette:
1/4 cup red wine vinegar
1/2 cup oil
2 Tbsp. lemon juice
1 tsp. honey

Whisk together vinaigrette and set aside. Bring chicken broth to a boil, stir in orzo. Reduce heat to medium, partially cover, and boil until tender (10-12 minutes). Drain. Transfer to large wide bowl, tossing until cool. Mix tomatoes, feta, and basil into orzo. Once cool, add in vinaigrette and toss to coat. Season with salt and pepper. Add pine nuts and toss once more. Serve at room temperature.