by Lisa on February 29, 2012
My good friend Lindsay is a fantastic photographer. She has been taking photos of Caroline since before she was born!
And Lindsay was the first non-family member to take a picture of Caroline—she came to the hospital the day after Caroline was born.
Naturally, Lindsay took Caroline’s newborn photos too.
It’s so hard to believe, but our baby girl turned six months old this month and we had another session with Lindsay!
My mom saved a lot of my clothes from when I was a baby, this blue dress was mine!
Lindsay always captures amazing photos.
After taking some pictures at home, Caroline changed into a new dress and we headed to the Portrait Gallery in DC.
She is clearly our daughter.
If you live in the DC area and need a photographer, please contact Lindsay. You’ll be so happy you did! And tell her we sent you!
by Lisa on February 28, 2012
When I went back to work, Jeromy and I started splitting the dinner making duties. Jeromy gets pretty creative in the kitchen and luckily, I always love what he serves up. This dish was no exception!
by The Splattered Apron
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Keywords: bake entree salmon
- 2 handfuls of arugula
- 2 salmon fillets {I’m not sure of the size, I usually just ask the fishmonger for “enough to serve 2 people”}
- 1/4 cup goat cheese, crumbled
- 1/3 cup dried cranberries
- 1-2 tablespoons honey
- salt and pepper
Preheat the oven to 350 degrees.
Steam the arugula for 5 minutes to soften the leaves. Steaming is better than boiling because it doesn’t leach the nutrients from the arugula.
Squeeze the arugula to remove the excess moisture then roughly chop into pieces.
Chop or crumble the goat cheese, depending on the texture.
Mix together the arugula, cranberries and goat cheese. season with salt and pepper.
Line the baking sheet with tinfoil. This small step will save you a lot of time in clean-up!
Lay the salmon fillets so the skin side is down {we removed the skin but you could cook the salmon skin on if you prefer}. Spoon the goat cheese mixture on top then roll. Repeat with the other fillet.
Place both rolled pieces of fish on the baking sheet. Drizzle lightly with honey and season with salt and pepper.
Bake the salmon for 10-15 minutes, or until the salmon has reached your desired level of doneness {we err on the side of less done}.
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For less than 30 minutes of effort, we had a great dish packed with flavor and good for us ingredients. In this recipe, like the stuffed buffalo burger recipe, the stuffing accomplishes two goals: 1) it provides flavor in its own right, and 2) it moisturizes the lean protein.
It’ll be mighty convenient if these ingredients just happen to show up in our fridge again next week. Jeromy? Can you please make this again? Thanks!
Enjoy!
by Lisa on February 27, 2012
Sunday morning rolled around this weekend and even though I was staring at a to do list a mile long, I decided to remember one of my goals for 2012 and look for balance. To enjoy my time with my family. So I set my to do list aside for the morning and enjoyed spending time with my husband and our daughter. And I made some awesome pancakes.
by The Splattered Apron
Prep Time: 2 minutes
Cook Time: 6-8 minutes
Keywords: breakfast greek yogurt pancake
- 1 1/2 cups Vanilla 0% Chobani Greek Yogurt
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, beaten
- 3/4 cup almond milk
In one bowl whisk together all of the wet ingredients.
In a separate bowl, whisk together the dry ingredients.
Pour the wet into the dry and stir until just combined.
Pour 1/4-1/3 cup of batter onto a greased skillet or griddle pan over medium-high heat.
The pancakes are ready to flip when bubbles begin to pop. Flip and cook for 2-3 more minutes, until the pancakes are golden brown.
Serve with bananas, fresh berries and some real maple syrup!
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I loved these pancakes! The tanginess of the Greek yogurt really comes through and balances with the sweet maple syrup.
Using vanilla yogurt means there’s no need to add sugar to the batter, it’s perfect without.
I think our go to pancake recipe has been replaced.
Enjoy!
Recipe just slightly adapted from Chobani.
by Lisa on February 21, 2012
When I make pulled pork for just the two of us, we end up with a lot of leftovers. I was kind of tired of just buying extra buns and continuing to eat sandwiches until the leftovers were gone so I came up with a new way to use up pulled pork—quesadillas! Southern BBQ meets Mexican. If that’s not fusion, I just don’t know what is.
by The Splattered Apron
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: bake entree leftovers Mexican Southern
- pulled pork
- 4 tortillas {I used flour, but use what you like!}
- frozen corn
- bbq sauce
- colby jack cheese, shredded
Preheat the oven to 350 degrees.
On a lined baking sheet, place 1 tortilla.
Top the tortilla with pulled pork, drizzle with bbq sauce, sprinkle with corn and cheese. No hard measurements, just go by your preference {and level of hunger}.
Add the second tortilla.
Bake for 10-15 minutes, until the ingredients are heated through and the cheese has melted.
Cut into 4 triangles and serve.
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Jeromy was a little skeptical, but I absolutely love the flavor combination in this quesadilla!
Served alongside some edamame because it’s not a meal unless it includes something green. So I guess this whole dish is Southern-Mexican-Asian fusion?
Whatever you call it, it’s a quick and easy way to give a new life to leftovers.
How do you reinvent your leftovers?
by Lisa on February 20, 2012
This weekend, Jeromy and I took Caroline to the mountains for our annual weekend away with friends. This was the fourth year we’ve made the trip to central Virginia and we have such a great time each and every year. It’s crazy to think that the first year we went, only two of the four couples were married and none of us had babies. Now, not only are we all married but between us, there are six babies all under the age of 2.5. Needless to say, this weekend was much different than in years past. And it was fantastic!
We traded in hangovers for early morning playtime.
We left the babies for a much needed girls’ day at the spa.
We took Caroline for a quick walk in her first snow fall. She has seen snow falling but has never felt it fall on her face. She wasn’t the biggest fan, but I’m sure she’ll love it eventually.
After barely any snow or cold weather this winter, six inches of snow in the mountains was a very welcome addition to the weekend.
I’ll admit, I was a little nervous that ten adults, six babies and three dogs would add up to a not so relaxing weekend, but I was wrong. It was relaxing and after last week, it was exactly what I needed.
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The winner of my Chobani giveaway is…..
Congratulations, Sarah! Please e-mail me your address at thesplatteredapron@gmail.com.
How was your weekend?
