Inspire. Create. Bake.: June 2011

Jaxon turns two

Another recent shoot with two year old, Jaxon. He's so full of energy. We spent a lot of time throwing the soccer ball around, and I'd capture him running after it. He's a very active little guy and I'm sure he keeps his parents very busy. With his adorable smile though, I'm sure it's all worth it. The Wasmund's recently added a baby girl to the family. I'm sure he's loving his big brother status.

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Little Ben

If you have followed my blog for awhile this little guy probably look familiar. He turned two a few months ago and we went to old town to take some shots of him in his super cute outfit. His momma really knows how to dress him. Besides the fact that Ben can't take a bad picture, I really loved how these photos turned out. The camera loves him, and well, I do too.

One of my very favorites above.

Those precious eyes.

I linked up at:

sweet shot tuesdays - life with my 3 boybarians
tuesdays around the world - communal global

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Oh brother

Only two weeks later and I'm finally posting about the brothers' photos taken together. If you need a refresher, the previous two posts are Colton and Cutter. Better late than never right? You can always tell how busy my home life is but how much I've blogged. I really enjoyed shooting these two.

The above image is one of my favorite captures I've taken thus far. I love their expressions.

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Colton

Yesterday I posted pictures of Cutter, and today it's his brother Colton. I think he did a great job. He tried to give me several fake smiles but I called him out on it. I think he's going to be a little charmer with the ladies when he's older. Colton was really fun to work with. Next up is the two of them together.

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Cutter

A recent photoshoot with the very fun-spirited Cutter. My good friend Jolynn asked if I would shoot some pics of her boys – of course I said yes. Cutter was full of laughs and funny faces. I captured both the funny and serious side of him. Tomorrow his brother Colton is featured.

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Wilted spinach salad with warm feta dressing

The title really says it all. I've had this recipe for several years and finally decided to try it. When I made the salad, I literally couldn't get it in my mouth fast enough. It's that good. I mixed just enough for my portion, and saved the rest for the next day. Honestly, it wasn't as good on day two. I'm all about leftovers, but something with warming the feta and onions up just wasn't as tasty as the first day. Next time I'll either cut the recipe in half or feed it to more people! Serves 4.

Wilted Spinach Salad with Warm Feta Dressing
INGREDIENTS
9 oz. bag fresh spinach leaves
5 tbsp. olive oil, divided
1 medium red onion, halved & cut into wedges
7 oz. feta cheese, coarsely crumbled
2 tbsp. Sherry wine vinegar

DIRECTIONS
Place spinach in a large bowl. Heat 2 tbsp. oil in a heavy large skillet over high heat. Add onion, saute until brown and softened about 10 minutes. Transfer to bowl with spinach; remove from heat. Add remaining 3 tbsp. oil and cheese to skillet. Stir to melt cheese slightly, about one minute. Stir in vinegar. Season with pepper to taste. Pour over spinach; toss to coat and wilt slightly.
Source: from Bon Appetit Dec. 07

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Chicken & sun-dried tomato orzo

Orzo is a pasta I don't tend to cook with too often, but I really enjoy its texture. It's similar to rice, but in pasta form. I've made this dish several times and keep adjusting the recipe to my liking. Overall it's a very light meal, which is often not the case for pasta dishes. It's full of a well-balanced combination of flavors; from the fresh marjoram to the sun-dried tomatoes. Serves about five people.

Chicken & Sun-dried Tomato Orzo
INGREDIENTS

9 oz. orzo
1/2 cup water
1/2 cup sun-dried tomatoes, packed in oil, chopped & divided
2 plum tomatoes, diced
1 cup vegetable juice, low sodium
2 cloves garlic, peeled
2 1/4 tsp. fresh marjoram, chopped & divided
1 tbsp. red-wine vinegar
3 tsp. oil from sun-dried tomato jar
1 tbsp. extra-virgin olive oil
4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 tsp. salt
1/4 tsp. freshly ground pepper
9 oz. artichoke hearts, from jar, chopped
1/2 cup finely shredded Romano cheese, divided
DIRECTIONS
In a large saucepan of boiling water, cook orzo until tender, 8—10 minutes or according to package directions. Drain and rinse.
Place 1/2 cup water, 1 cup vegetable juice, 1/4 cup sun-dried tomatoes, diced tomatoes, garlic, 1 1/4 tsp. marjoram, vinegar and 3 tsp. sun-dried oil in a blender. Blend until just a few chunks remain.
Season chicken with salt and pepper on both sides. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 5 to 7 minutes per side. Transfer to a plate; tent with foil to keep warm.
Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tbsp. cheese. Cook, stirring, until heated through, 2 to 3 minutes.
For each serving, slice chicken and place on pasta with 2 tbsp. of the reserved tomato sauce, a sprinkling of the remaining cheese and marjoram.
Serves 5.
Source: Adapted from Eating Well

I linked up at:

tasty tuesdays - for the love of blogs

sweet shot tuesdays - life with my 3 boybarians
tuesdays around the world - communal global

Read More 7 comments | Posted by Anonymous |

Graphic designer, baker and a photo taker. Inspired by Jesus, photography, stellar design, all things creative, cooking, the arts and funny stuff. I prefer to visually tell stories through photographs; whether a trip I was on, a dessert I made or a recent vintage find. Art is all around me, and I capture it whenever I can.

Jaxon turns two

Little Ben

Oh brother

Colton

Cutter

Wilted spinach salad with warm feta dressing

Chicken & sun-dried tomato orzo

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