My New Logo!

My cousin has a blog ( http://craftypeacock.blogspot.com/ ) and when I first saw it, I wrote her and told her how much I loved her logo. She told me she made it herself and I begged her to make me one for my blog! Lo and behold, I get an email from her this morning and I swear I squealed when I saw the picture! It is beyond perfect and I am absolutely in love with it! A big thank you to Erica Peacock for her creative abilities and just plain awesomeness!

My Redone Dresser In Place!

Here is the finished (for now) product in it's place in the kitchen!

Dresser Re-Do Part 2 (Over a year later)

So, last year I decided to take on a furniture re-do of a dresser. I started it with good intentions and after the initial process, it took a break.........for over a year. Yes, I'm a slacker, I know. So, last week the hubby and I were cleaning out the garage and I saw my dresser sitting under a pile of boxes and told my hubby to get it out because I wanted to finish it! I am proud to say that the dresser is finally complete! I will most likely be making changes to it in the future but, for now, I am very happy with it!

Here is the original post: http://arockabillymom.blogspot.com/2010/04/dresser-re-do-part-1.html

And here are the after photos:





I know they're not the best pictures but you get the idea! Sorry I don't have any pictures of it in place in my kitchen, yet, but I will get to that this week!

The Best Eggplant Parmesan Recipe

I'm not being biased, that's actually the name of the recipe and I must say it did live up to it's name! I am very particular about my eggplant parmesan so when I found this recipe, I knew I had to try it just because of the name of it! It is a very long process so be sure to put aside enough time, I would even get the eggplant peeled and sliced the morning of the day you make it. I apologize for the picture quality, I took them with my iTouch.

16 Servings Prep: 1-1/4 hours Bake: 35 min. + standing
75
35
110
Ingredients
3 garlic cloves, minced
1/3 cup olive oil
2 cans (28 ounces each) crushed tomatoes
1 cup pitted ripe olives, chopped
1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil
3 tablespoons capers, drained
1 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

EGGPLANT:
1 cup all-purpose flour
4 eggs, beaten
3 cups dry bread crumbs
1 tablespoon garlic powder
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
4 small eggplants (about 1 pound each), peeled and cut lengthwise into 1/2-inch slices
1 cup olive oil

CHEESE:
2 eggs, beaten
2 cartons (15 ounces each) ricotta cheese
1-1/4 cups shredded Parmesan cheese, divided
1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil
1/2 teaspoon pepper
8 cups (32 ounces) shredded part-skim mozzarella cheese

Directions:
In a Dutch oven over medium heat, cook garlic in oil for 1 minute. Stir in the tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until thickened.

Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine the bread crumbs, garlic powder and oregano. Dip eggplant in the flour, eggs, then bread crumb mixture.

In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper.
In each of two greased 13-in. x 9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 10 minutes before cutting. Yield: 2 casseroles (8 servings each).

Nutrition Facts: 1 piece equals 562 calories, 38 g fat (14 g saturated fat), 138 mg cholesterol, 778 mg sodium, 31 g carbohydrate, 7 g fiber, 29 g protein.

Cool & Crunchy Chicken Tacos

Yes, this is another Pampered Chef recipe but they are so good and this one is awesome for summer! I did not have jicama and was too lazy to find a substitute so I just skipped it all together. Do not skip out on the fresh cilantro whatever you do! The recipe wouldn't be the same without it!

Ingredients:
12 hard yellow corn taco shells
1 small head romaine lettuce (about 2 cups/500 mL shredded)
1-2 limes, divided
1/2 cup (125 mL) mayonnaise
2 tsp (10 mL) ground cumin
1/4 tsp (1 mL) cayenne pepper (optional)
3 cups (750 mL) diced grilled chicken breasts
1/2 small jicama
1 small mango
1/2 cup (125 mL) loosely packed fresh cilantro
1/4 tsp (1 mL) salt
1 avocado, peeled and sliced (optional, although I strongly suggest it's use)

Directions:
1. Prepare taco shells according to package directions; set aside. Shred lettuce, zest limes with a fine grater to measure 1 tsp (5 mL), juice limes to measure 3 tbsp (45 mL). Place zest, 1 tbsp (15 mL) of the juice, mayonnaise, cumin and cayenne pepper, if desired, in a 4-qt./4-L mixing bowl; mix well. Spoon about 1/3 cup (75 mL) of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well using Classic Scraper.

2.Peel jicama and mango. Slice jicama and mango into 1/4-in. (6-mm) strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice into a mixing bowl; mix well.

3.Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over tacos.
Yield: 6 servings

Nutrients per serving: (2 tacos): Calories 370, Total Fat 21 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 24 g, Protein 22 g, Sodium 350 mg, Fiber 3 g

Cook’s Tips: To grill chicken in a grill pan, season 3 boneless, skinless chicken breasts (about 6 oz/175 g each) with salt and coarsely ground black pepper. Heat pan over medium heat 5 minutes. Spray pan with vegetable oil. Cook chicken 7-10 minutes. Turn chicken over; cook 7-10 minutes and juices run clear.

Mott's for Tots® Free Sample!

I am all about finding ways to keep sugar out of my kid's systems (like they really need to be more hyper!) so I love when companies get things onto shelves with less sugar and as a rule, I love free things! We love Mott's all natural line and we are definitely excited to try out this free sample! Mott's for Tots® is available in five yummy flavors: Apple, Apple White Grape, NEW Immune Support Fruit Punch, NEW Bone Health Grape, and NEW Mixed Berry!

Click this link and get your free sample!

Awesome giveaway from curbly.com!

If you haven't checked out curbly.com yet, now is the perfect time! This is one of my favorite websites for cool DIY stuff from some amazing people!

"Curbly is a Web community for people who love where they live. Curbly is the best place to share pictures of your home, find design ideas, and get expert home-improvement advice.

Everyone should have a happy, beautiful home. With the right tools and know-how, every person can create a place that fits their personality. Curbly helps you bring out the best in your home."