... Levi {&} Emily ...: September 2010

9.23.2010

.Delish {9}.

.:Bacon & Eggs Over Asparagus:.

hold the bacon and add avocado!

Makes: 4 Main-Delish Servings
245 Calories per serving

What You Will Need:
8 Slice of Bacon-if you wish
1lb asparagus spears, trimmed
1/2 tsp fresh thyme leaves, chopped
8 large eggs
3 Tbsp packed fresh flat-leaf parsley leaves, chopped
1 Tbsp fresh dill, chopped
Avocado

1. Preheat oven to 475 degree's. (If using bacon) take a 18x12 pan and arrange bacon slice in single layer. Roast 8-9minutes or until brown and crisp. Transfer to paper towel and discard excess bacon fat.
2. {If you didn't use bacon, spray pan with cooking spray/olive oil} Add asparagus to pan in single layer. Arrange in tight single layer, sprinkle thyme and 1/4tsp pepper on asparagus. Roast 8-10 minutes or until asparagus is tender and browned.
3. Carefully crack eggs, without breaking yolks, directly onto asparagus spears. Carefully return pan to oven and roast 5-6 minutes or until whites are just set and yolks are still runny. Sprinkle with salt and pepper, parsley and dill.

Slice up avocado (if desired) and transfer to serving plates.
Total Time: 30minutes

9.22.2010

.Jylare Ann Photography.

The Mister and I have fallen in love with California.

What we love more? Our amazing friends who welcome us to stay with them anytime.

What makes it even better? This lovely lady and her amazing photo skills.

Thank You Jylare!!! We plan on continuing our family pictures with you from here on out!

{if you live in the Huntington/Newport area and are in need of new photo's, seriously check her out!}

I love my husband more and more each day and these pictures have "us" written all over them. Jylare captured the best moments that say more than just words.

9.21.2010

.Delish {8}.

Total Time: 30min. Makes: 12 pancakes/4 servings.

You Will Need:

*2 Ripe peaches

*1/2 pint Raspberries

*1 Tbsp. Sugar

*1/2 Cup All-Purpose Flour

*1/2 Cup Whole Wheat Flour

*1/2 Cup Quick-Cooking Oats (uncooked)

*2 tsp. Baking Powder

*1/2 tsp. Salt

*1 1/4 Cups Fat-Free (skim) Milk

*1 Large Egg

*1 Tbsp. Vegetable Oil

1. In medium bowl, combine peaches, raspberries and sugar. Stir to coat; set fruit mixture aside. 2. Meanwhile, in a large bowl, combine flours, oats, baking powder and salt-stir. Add milk, egg and oil-stir until flour mixture is lumpy.

3. Spray non stick skillet with cooking spray, heat on medium for 1 minute. Pour Batter by the 1/4 cups full onto skillet, making 4 pancakes at a time. Cook until tops are bubbly and edges look dry and flip until undersides are golden to platter. Cover and keep warm as you make the remainder of batter.

Delish Tip: Instead of drowing your pancakes in syrup (and adding the extra calories and sugar that we all don't really need!) top them with fruit to sweeten each bite more healthfully.

9.13.2010

.WINNER WINNER.

........Drum roll please........
And the winner for a FREE set of Glitz Glitter Toes by yours truly goes to.....

Congrats BETH!!!!

you've got my digits, text/call to schedule your appt

and don't forget to bring your bestie with because she get's them for $10! (1/2 off whoop whoop)

9.11.2010

.Delish {7}.

.:Ravioli with Ripe Tomatoes:.

Total Time: 30min

Makes 4 Main-Dish Servings

375 Calories Per Serving

What You Will Need:

4 cups Ripe Tomatoes, chopped

1/2 cup Packed Fresh Basil Leaves, chopped

3 Tbsp. Olive Oil

1/4 tsp. Freshly Grated Lemon Peel

Salt & Pepper

1 Bag (18oz) Cheese Ravioli

1/4 cup Parmesan Cheese

1. In a large bowl, combine chopped tomatoes, basil, olive oil, lemon zest, and dash of salt & pepper. Let stand at room temperature at least 15 minutes or up to 30 minutes to blend flavors.