Fresh Aqua

Saturday, August 27, 2011

Some of my favorites...
Oliphant Design
Z Gallerie Table Runner

Santorini Necklace by

An Etsy pick for a sweet little one.

Kitchen Aid Favorites 

Pottery Barn

Aqua by Essie

Delicious Summer Vegetable Soup

Sunday, August 21, 2011

Okay... this is an amazingly wonderful recipe that you should make TONIGHT....

3 medium zucchini, chopped into bite-size pieces
4 medium tomatoes, chopped into bite-size pieces
2 tablespoons minced fresh parsley
1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
2 tablespoons butter
1 medium onion, chopped
¼ cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups low-sodium chicken broth
1 teaspoon lemon juice
1 (12 oz.) can evaporated milk 
(can use fat-free or low-fat)
1 ½ cups frozen or fresh corn kernels
1/4 cup freshly grated Parmesan cheese
In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

I love it because it was...
1. Healthy
2. Delicious
3. Easy
4. Dying for winter comfort food, and could still get away with a "summer" soup.

I got it from one of my favorite sites, melskitchencafe. Make and enjoy :)

Mt. Airy Forrest

Thursday, August 18, 2011

Who knew that the nations largest urban forrest was located in Cincinnati, pretty close to where we live. We went for a gorgeous walk the other night, and saw...

Driving Range

Saturday, August 13, 2011

Luke and I decided to...

 I hurt my back, and was AWFUL! We did have fun though! 
Then we crossed into NKY and went here...

It was written up in southern living... DELISH! My parents treated us, and then came back and spent the night. We had such a great time and were blessed by their visit.

Church Camp and Chicken with Spinach and Melted Mozerella

Sunday, August 7, 2011

I spent last week as the camp Nurse at our 4th and 5th grade church camp. It was SUCH a blessing to create relationships with so many sweet people. I am so mad at myself for only getting my camera out for one night...

and then our dinner last night (taken with my phone)...

1. Grill a boneless skinless chicken breast.
2. Sautee some baby spinach with some EVOO and garlic.
3. Top chicken breast with spinach and sprinkle with mozzarella cheese and roasted red peppers. 
4. Place on baking sheet and bake in the oven at 400 for 7 mins or until cheese becomes golden.

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