boozy bloody mary tomatoes

Boozy Bloody Mary Tomato Bombs

Ingredients:

1 pint of cherry tomatoes (grape tomatoes also work well)

1 cup vodka (regular, cucumber or pepper flavored)

1 Tablespoon Worcestershire sauce

1-2 Tablespoons Franks hot sauce

Dipping salt:

2 Tablespoons lemon pepper seasoning salt

2 teaspoons celery salt

 Directions: 

1. Poke a couple small holes into each cherry tomato with a toothpick.  Place them in a sealable jar. In a small bowl, mix together vodka, hot sauce, and Worcestershire sauce. Pour over tomatoes and seal. Place in refrigerator and let marinate for at least 2 hours and up to overnight.

2. When ready to serve, mix together lemon pepper seasoning and celery salt in a small dipping dish. Drain tomatoes and place with dipping salt and toothpicks. (Remember to save that vodka for a killer bloody mary!)

hand surgeon

This kid is a rockstar! He did awesome during his surgical procedure today! Huge thank you to the amazing hand surgeon we had! He and Luke quickly bonded yesterday over Star Wars and today he had a Star Wars soundtrack playing for the procedure room. At one point during the procedure, he told Luke it was a bit intense to listen to Star Wars while stitching someone up. The medical assistant quickly asked if she should turn down the music, the doctor responded no, he felt like a hero. Luke piped up, you are! You are saving my finger. Luke also was in awe of the hand occupational therapist!

Thank you Spectrum Health for truly seeing my kid and making today something memorable in a positive way.

finger...oops

THANK YOU to our village! From the amazing staff at Lincoln Heights who kept Luke calm and went above and beyond to update me, to my colleagues at MAISD who tracked me down when I was "untrackable", to Mom B who took Luke to ER and stayed with us, to the great medical staff at Greenville Spectrum Health to the love from our family and friends for Luke <3 span=""> He's going to be okay but he definitely broke a finger and has an open wound fracture. We are ready for Dad to be home from his work trip............

spring break

3 days in detroit
time at the red wings


does it get any better than the four of us <3 p="">

spicy asian lettuce wraps

Yield

4 servings (serving size: 3 lettuce wraps)

March 2005

RECIPE BY COOKING LIGHT

Use roasted chicken and rice noodles to fill these creative lettuce wraps for a no-cook weeknight meal. Serve with orange slices for a bright, refreshing dessert.

Ingredients

• 2 1/2 ounces bean threads (cellophane noodles)
• 1/4 cup minced fresh cilantro
• 1/4 cup low-sodium soy sauce
• 1 tablespoon chile paste with garlic
• 2 teaspoons dark sesame oil
• 2 cups chopped roasted skinless, boneless chicken
• 12 large Boston or Romaine lettuce leaves

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Nutritional Information

How to Make It

Step 1

Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.

Step 2

While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles and chicken to soy sauce mixture; toss well to coat. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf; roll up.

lemon herbed chicken WITH snap pea slaw

ngredients

Chicken:

• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon zest plus 3 tablespoons lemon juice 
• 2 tablespoons finely chopped fresh cilantro 
• 2 tablespoons finely chopped fresh parsley 
• 1 teaspoon finely chopped fresh rosemary 
• 1 teaspoon finely chopped fresh thyme 
• 1/2 teaspoon finely chopped fresh oregano 
• 1/2 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper 
• 3 cloves garlic, minced 
• 4 thinly sliced boneless, skinless chicken breast pieces (see Cook's Note)
• Vegetable oil, for oiling the grill grates

Apple, Celery and Snap Pea Slaw:

• 1/4 cup olive oil
• 1/4 cup lemon juice 
• 3 tablespoons white wine vinegar 
• 2 tablespoons agave nectar 
• Salt and freshly ground black pepper
• 1 cup sugar snap peas, cut in half 
• 1 cup fresh cilantro leaves, chopped 
• 3 green apples, cut into julienne
• 3 stalks celery, chopped 
• 1 jalapeno, thinly sliced 
• 1 red onion, thinly sliced 

Directions

Watch how to make this recipe.

For the chicken: Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon ziptop bag. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours.

For the apple, celery and snap pea slaw: In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper.

In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion. Add the vinaigrette to the bowl and toss. Cover and refrigerate for about 30 minutes.

Preheat a grill to high heat. Dip a wad of paper towels lightly in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until cooked through, 2 to 3 minutes per side.

Serve the chicken with the slaw.

visiting

today we spent time with old friends
a pedicure with vickie
swimming in the pool
pizza, breadsticks and laughter

quote

can't get this amazing quote out of my head:

"Invisible wounds are the hardest to heal, for their closure depends upon the love of others. On patience, understanding, and the tender gift of time.”

loving the show--call the midwife