Favors, Paper Supplies, etc ::
http://www.efavormart.com/
Everything Bridal Sites ::
http://www.brides.com/
Micheals Wedding Page ::
http://www.michaels.com/wedding
Saturday, February 27, 2010
Nik's Wedding Dress Idea
Minus all the lacy-detail around the edges, I am L-O-V-I-N-G the style of this dress. Maybe a drapey-scoop neck w/ spaghetti straps even.. Now, where do I find my dress??
2 Cool DIY Blog Posts I Found!!
How to Make a Vintage Apothecary Jar ::
http://totallytutorials.blogspot.com/2010/02/tutorial-how-to-make-vintage-apothecary.html
How to Make a Lamp froma Wine Bottle ::
http://totallytutorials.blogspot.com/2010/02/tutorial-how-to-make-lamp-from-wine.html
http://totallytutorials.blogspot.com/2010/02/tutorial-how-to-make-vintage-apothecary.html
How to Make a Lamp froma Wine Bottle ::
http://totallytutorials.blogspot.com/2010/02/tutorial-how-to-make-lamp-from-wine.html
Baked Halibut with Sour Cream, Parmesan and Dill Topping
Baked Halibut with Sour Cream, Parmesan and Dill Topping
2 pieces halibut or other mild white fish, thawed if frozen and patted dry with paper towels
salt and fresh ground black pepper to taste
3 T low-fat sour cream
1/4 tsp. garlic powder (can use 1/2 tsp. finely minced fresh garlic, but the garlic powder was easy)
1/4 tsp. dill weed (dried dill leaves)
2 T finely ground Parmesan cheese
3 T sliced green onion (about 3 green onions)
Thaw frozen halibut overnight in refrigerator, then place in baking dish and blot dry with paper towels. Let the halibut come to room temperature while you prep other ingredients. Preheat oven to 375F/190C.
Slice 3 T green onions, then measure 2 T and finely chop them. Reserve the other 1 T sliced onions to garnish the cooked dish.
In a small bowl, stir together the sour cream, garlic powder, and dill weed. Stir in the finely grated Parmesan cheese and green onions. When fish has come to room temperature, use a rubber scraper to spread an even coating of this topping over each piece of the fish, using all the topping mixture.
Bake fish until the internal temperature reaches 145F/62C, or until fish pieces feel firm but not hard to the touch. (Use a fork to press down to test.) Serve hot, sprinkled with remaining sliced green onions.
Timing will depend on the thickness and type of fish you're using.
2 pieces halibut or other mild white fish, thawed if frozen and patted dry with paper towels
salt and fresh ground black pepper to taste
3 T low-fat sour cream
1/4 tsp. garlic powder (can use 1/2 tsp. finely minced fresh garlic, but the garlic powder was easy)
1/4 tsp. dill weed (dried dill leaves)
2 T finely ground Parmesan cheese
3 T sliced green onion (about 3 green onions)
Thaw frozen halibut overnight in refrigerator, then place in baking dish and blot dry with paper towels. Let the halibut come to room temperature while you prep other ingredients. Preheat oven to 375F/190C.
Slice 3 T green onions, then measure 2 T and finely chop them. Reserve the other 1 T sliced onions to garnish the cooked dish.
In a small bowl, stir together the sour cream, garlic powder, and dill weed. Stir in the finely grated Parmesan cheese and green onions. When fish has come to room temperature, use a rubber scraper to spread an even coating of this topping over each piece of the fish, using all the topping mixture.
Bake fish until the internal temperature reaches 145F/62C, or until fish pieces feel firm but not hard to the touch. (Use a fork to press down to test.) Serve hot, sprinkled with remaining sliced green onions.
Timing will depend on the thickness and type of fish you're using.
Salmon with Tzatziki Sauce
SALMON WITH TZATZIKI SAUCE
Cook salmon, either on the grill (my favorite method) , in your stove top grill pan, or bake it, and then serve it with the Low-Fat Tzatziki sauce for a delicious combination.
Yummers!! This sounds SOOO good!! I'll let you know when I try it out!!
Cook salmon, either on the grill (my favorite method) , in your stove top grill pan, or bake it, and then serve it with the Low-Fat Tzatziki sauce for a delicious combination.
Yummers!! This sounds SOOO good!! I'll let you know when I try it out!!
Gt Xpress 101 Recipes
Gt Xpress 101 Recipes via :: Cathy Mitchell:
1 Box of Jiffy corn muffin mix (8.5oz.)
Small can of mixed vegetables or your choice
Perdue pre-cook chicken or leftover chicken
Pour small amount into wells then toss in the amount of vegatables and chicken.pour alittle more on top. then shut lid.About five minutes.
remove to plate
Mix hollandaise sauce and pour over.
1 Box of Jiffy corn muffin mix (8.5oz.)
Small can of mixed vegetables or your choice
Perdue pre-cook chicken or leftover chicken
Pour small amount into wells then toss in the amount of vegatables and chicken.pour alittle more on top. then shut lid.About five minutes.
remove to plate
Mix hollandaise sauce and pour over.
Subscribe to:
Posts (Atom)