Tissue Paper Flower

So for Tay's birthday I may have gone a little overboard with the present.

I stuck a giant tissue flower on it.

I couldn't resist.

Also, I'm sorry they are bad pictures, it was late.

And sometimes when I get a craft idea in my head, I have to do it or else it drives me crazy.

WHAT YOU NEED

5 sheets of Tissue Paper in desired color

1 twist-tie or thin wire about 2-3 inches long

Scissors

STEP 1

Fold individually each Tissue Paper in half like a hot dog.

Then fold it like a fan in about 1'' folds.

STEP 2

One at a time cut the corners off of the the fans.

Making each color shorter then the other by about an inch.

So the longest one is your bottom, shortest one is the center color on top.

STEP 3

Stack paper on each other so that the folds match up as well as you can make them.

And squish it back together.

STEP 4

Pinch the middle together and wrap the twist tie around. 

Squish the wire flat while bringing out the sides into a circular shape.

STEP 5

Fluff!

Separate the tissue papers from each one layer at a time. Starting from the top.

This creates volume and a more circular look.

Isn't it cute!

Tay loves our tradition of a French Toast Kneader's breakfast.

(and so do I)

Grilled Moroccan Salmon Kababs

Kebabs. Another perfect summer dinner.

For Tay-Tay's birthday a couple weeks ago we did a little bring your own meat

barbecue with friends, and one of them brought salmon kabobs.

I was so jealous and I have been craving them ever since.

Any other good summer dishes I should be trying out?

INGREDIENTS

2 medium Zucchini (green or yellow), sliced into rings

2 medium Bell Peppers, cut into 1'' pieces

1 large yellow Onion, sliced and separated into 1'' pieces

1 lb small mushrooms, or less if pre-sliced mushrooms

2-3 Salmon filets, cut into 1'' cubes (easier to cut when still semi frozen)

About 10 large wood skewers (soaked for at least 30 min. in water)

 1/2 C Olive Oil

1/2 C Lemon Juice

6 Garlic cloves

2 tsp ground Coriander

1/2 tsp ground Cumin

2 tsp Paprika

1/4 tsp Chili Powder

1 Tbsp Salt

1 tsp Pepper

1 bunch fresh Cilantro

1 bunch fresh Parsley

STEP 1

Place Olive Oil, Lemon Juice, Garlic, Coriander, Cumin, Paprika, Chili Powder, Salt, and Pepper

in a food processor, or blender, and pulse until mixed well

STEP 2

Add fresh Cilantro and Parsley, pulse a few times to mix in, but keep a little chunky

STEP 3

Put all Vegetables, Salmon and Marinade into a bag or bowl. Mix together.

Let marinate for 4 or more hours in the fridge.

STEP 4

Take skewers and marinated fish and vegetables.

Slide vegetables onto skewers one at a time.

Place them so they're touching but not squished together.

STEP 5

Cook them on the grill on medium-low heat.

Rotate every couple of minutes until cooked.

About 10-15 minutes.

ENJOY!!!! 

Adapted from: Natasha's Kitchen

Chinese Chicken Lettuce Wraps

Okay, it may have lettuce but it is not healthy

even though I really really want it to be.

It's so good!

Feeds 2-3

INGREDIENTS

3 Tbs Cooking Oil

3 medium sized Boneless Skinless Chicken Breasts

1 can (8 oz.) Water Chestnuts, diced (pea sized pieces)

2/3 C Mushroom, diced (pea sized pieces)

3 Tbs Chopped Onions

1 tsp minced Garlic

4-5 leaves Iceberg Lettuce

SPECIAL SAUCE

1/4 C Sugar

1/2 C Water

2 Tbs Soy Sauce

2 Tbs Rice Wine Vinegar

2 Tbs Ketchup

1 Tbs Lemon Juice

1/8 tsp Sesame Oil

1 Tbs Spicy/Hot Mustard

2 tsp Water

1-2 tsp Red Chile Sauce

STIR FRY SAUCE

2 Tbs Soy Sauce

2 Tbs Brown Sugar

1/2 tsp Rice Wine Vinegar

STEP 1

Heat Oil in large skillet or wok to high.

Add chicken breasts and cook on high 4-5 minutes on each side

or until cooked.

Set chicken aside to cool, leave extra oil in pan.

STEP 2

Make Special Sauce. Mix 2 tsp Water with Mustard and Red Chile Sauce. Set aside.

Dissolve Sugar in Water in a small bowl.

Add Soy Sauce, Rice Wine Vinegar, Ketchup, Lemon juice and sesame oil.

Mix together and add Mustard/Chile mixture mix well and refrigerate.

STEP 3

Make Stir Fry Sauce by mixing together Soy Sauce and Brown Sugar together

in a small bowl. Mix in Rice Wine Vinegar.

STEP 4

Chop chicken into pea sized pieces.

Heat skillet to medium-high heat.

Add Chicken, Water Chestnuts, Garlic, Onion, and Mushroom to skillet.

Add Stir Fry Sauce.

Mix together and heat for about 5-6 minutes until heated thoroughly.

STEP 5

Make the wraps!

Take one lettuce leaf and fill with Chicken Mixture.

Top with Special Sauce and enjoy!

Oh don't mind me. Just enjoying my wrap. Yum!

Mediterranean Chicken

So, decided to try out this Delicious Recipe.

Bonus, easy to clean dishes. :)

Plus, Taylor loves Olives and Artichoke Hearts.

Bonus Bonus

Colorful and Healthy!

INGREDIENTS

2 Tbs Olive Oil

Salt and Pepper

4 Chicken Breasts

2 Shallots (or onions-small)

6 cloves Garlic, minced

1 C Chicken Broth

1 Tbs White Wine Vinegar

2 Roma Tomatos, cubed

1 pkg. Frozen Artichoke Hearts, thawed

1 C pitted Kalamata Olives

1 C pitted Green Olives

2 Tbs Oregano, divided

STEP 1

Pre-Heat oven to 375 degrees.

Heat Olive Oil in large skillet over Medium-High Heat

Cook Chicken for 5 minutes on each side.

STEP 2

Remove Chicken Breasts and place in a 9x13 cooking pan

Sautee Garlic and Shallots(Onions) for 3-4 minutes

STEP 3

Pour in Chicken Broth and add White Wine Vinegar

Mix with Garlic/Shallot mixture and scrape off the brown bits on the bottom.

Add in Tomatoes, Artichoke Hearts, Kalamata and Green olives and 1 Tbs Oregano

Simmer/Sautee for 3-4 minutes

STEP 4

Pour into Pan with Chicken Breasts

Cook for 30 minutes

Sprinkle with remaining Oregano and Serve

ENJOY

Adapted from: SouthernBoy Dishes