Strawberry and Lemon Curd Phyllo Cups

Original Recipe

4 phyllo pastry, thawed, covered with damp kitchen towel

1/3 cup butter

6 tsps. Dry white breadcrumbs

Lemon Curd

1 cup sugar

3 large eggs

1 egg yolk

1/2 cup butter, cut into pieces

6 Tbs. fresh lemon juice

2 Tbs. grated lemon rind

Strawberries, hulled and sliced

Fresh mint sprigs

Directions

Phyllo Cups

Preheat oven to 350 degrees. Place one sheet of phyllo on work surface. Brush with butter and sprinkle 2 tsp bread crumbs. Repeat with next two layers. Finish with last phyllo layer, just buttering the top one. Cut out 12 4-inch squares. Brush every other cup of 2 muffins tins with melted butter. Place 1 phyllo square in each buttered cup, pressing down in center gently and around edges to mold. Bake until just golden brown and crisp, about 10-12 minutes. Remove and cool completely. Can be prepared up to 2 days ahead and stored in airtight container.

Lemon Curd Directions

Whisk sugar, eggs, butter, lemon juice, and peel over low heat until butter melts. Cook until mixture thickens to consistency of light whipped cream, about 5 minutes. Pour into bowl and place plastic wrap directly on surface and refrigerate until cold. Can be prepared up to 2 days ahead.

Assembly

Spoon some strawberries into each phyllo cup and spoon lemon curd over them. Top with additional strawberry fans and garnish with mint.

Note: It is important to assemble just prior to serving to prevent cups from getting soggy.

Now for the short cut method...

Go to the freezer section in the grocery store and get prepared phyllo cups. At the same time, buy a jar of Lemon curd and stop at the produce section and buy hulled, sliced strawberries. Follow assembly directions.

Granted, the short cut method is not quite the same, and you don't have the satisfaction of starting from scratch...but it's still a quick impressive dessert:).

Smoked Salmon Egg Breakfast

Here is a breakfast that will make you forget you are on a diet.

Doug served this while I was in Indiana visiting... It was delicious and filling!! (pic will be posted soon...)

2 Slices of Toasted Ezekiel bread (Frozen food section)

2 eggs any style
2 slices Canadian bacon
several thin slices of Smoked Salmon
a Slice of red Onion (Optional)
1/2 of an avocado

Eat open faced - layered in order above.

As good as any breakfast at a 5 star eatery!!

Step Up for "Alex's Friends"

"Help us when we need help, but only enough help so we can finish what we were doing on our own." ~ Annie Forts

(Annie Forts was born with Down syndrome in 1967. She has gone on to be a nationally recognized motivational speaker and advocate for the needs and rights of people with mental disABILITIES.)

Dear Alex's Family and Friends,

Step Up for Down Syndrome (SUDS) is the major fundraising event of the year for the Down Syndrome Association of Greater St. Louis (DSAGSL). DSAGSL's mission is to benefit the lives of people with Down syndrome and their families through individual and family support, education, public awareness, and advocacy. This association has directly benefited our lives by providing us with access to resources, guiding us through an overwhelming amount of information so we can focus on what's most important and relevant, and connecting us with other beautiful families.

Aaron, Alex and I have formed a team to participate in this year's SUDS on June 3. Our team is called "Alex's Friends." In 2011, this event celebrated the many abilities of people with Down syndrome and hosted approximately 5,000 attendees. We're hoping to grow the number of attendees and donations so that DSAGSL can continue to extend its reach. We're asking for your help to make this year's event the best, yet.

We're simply asking you to - do what you can. There are many ways to get involved to support "Alex's Friends."

The first, is join the team! We'd love to have you join us on Sunday, June 3, from 9:30 am to 1:00 pm. The day starts with opening activities/check in, followed by a one mile walk, lunch, music and dancing and finishes with the closing ceremony. I promise you that the day will touch your life and leave you with a new perspective.

The second way to get involved is to donate. Again, we're simply asking you to do what you can. Anything you can offer will make a difference. You can donate by visiting our website (link below) or send a check to Aaron Weisenborn (we will compile all cash donations and write a single check made payable to DSAGSL). Our address is 12115 Old Big Bend Rd, Kirkwood, MO 63122.

Next, you can fundraise with your own networks. Expand your reach to benefit DSAGSL. Pass it on.

Lastly, and most importantly, learn something new about Down syndrome and share it with another person. At 9 months old, Alex sits up on his own, rolls over both ways, eats and drinks by himself, says a lot of words we don't understand and love to hear, loves to dance, plays with his Schnauzers, and gives the best hugs. Sounds pretty typical, huh. He works very hard to learn new things and has proven to be very focused and independent.

Thank you, for doing what you can. We are so blessed that God made Alex especially for us. He belongs to an amazing family and has amazing friends.

https://www.firstgiving.com/fundraiser/teamalexweisenborn/2012suds

Love,

The A Team

Aaron, Aimee and Alex

Grandma Boutain's Crepes

It took me several years to perfect this recipe.  Grandma Boutain making crepes for our entire family is one of my favorite memories of my childhood. Emma requests these for her birthday dinner every year .

2 1/2 cups flour
1/2  cup sugar
1 t. baking powder
1/2 t. salt
4 cups milk
4 T melted butter
1 t. vanilla
8 eggs

Mix the ingredients together.  Use a 10 inch pan.  Pour approximately 1/4 to 1/3 cup batter in a heated non-stick pan sprayed with cooking spray or a very light coat of oil.  Swirl the batter around the pan so that it covers the entire bottom of the pan.  Flip the crepe and cook until golden brown.

Easy Overnight Cinnamon Rolls

This one is very easy.  They only take about 10 minutes or make.   Great for guests or holiday mornings.

18 frozen bread rolls.  I usually use Rhodes but any brand will do.
3/4 cup brown sugar
1 stick butter or margarine
1 T instant vanilla pudding
1 T cinnamon

Melt the butter/margarine, sugar, vanilla pudding and cinnamon in a sauce pan.  Do not boil.  Dip several frozen rolls at a time in the sauce pan. Make sure the rolls are covered by the sauce.  Place the rolls in a bundt pan sprayed with non-stick cooking spray.  Continue until all the rolls are covered with the sauce and placed in the bundt pan.  Pour the remaining sauce over the rolls.

Cover the bundt pan with plastic wrap and put in a cooled oven overnight.

In the morning remove the pan and plastic wrap.  Preheat the oven to 350 and bake the rolls for 20-25 minutes.

When finished let the rolls sit for 5 to 10 minutes then invert on a serving plate.

Note: A friend of mine put pecans in the bottom of the bunt pan prior to adding the rolls.  She said it turned out great.

Pesto Pasta

This is one of our families favorite recipes and it is very easy.

1 lb penne pasta
1 lb chicken cut into bite size pieces
1 jar Bertolli Garlic Alfredo sauce
around a 1/2 cup Pesto
mushrooms
roasted red peppers
red pepper flakes to taste

Cook penne pasta according to the directions.  Rinse and set aside.

Cook chicken in a small amount of olive oil.  When the chicken is cooked add the alfredo sauce and pesto. Add the mushrooms and roasted red peppers (you could use any vegetables you want) add the red pepper flakes to taste. Mix with the cooked pasta.

Alex's 1st Hair Cut - So Handsome

The Picture Project - 2012

As I mentioned earlier in The Kitchen - I'm working on a photo project for my entire 2012 season. I started Feb. 15 by taking one photo a day of something that makes my day special, unique, exciting or just something I want to capture - basically as a reminder to "enjoy the ride" - and, well, I figure if you guys know about it the more I will stay motivated to keep at it. 

So, here is where the project stands a little over one month into it. Enjoy! (And let me know what you think! I'm really just having fun with it - and thought this would be a fun way to share!).

Please keep in mind that this is not a finished product by any stretch ... and I know this is a little blurry, but it won't be when I'm finished. Hopefully when this is done I can someday share it with my kids and let them know that I wasn't always a boring old guy :)

Dill Macaroni Salad

It is unseasonably warm in Mount Pleasant (near 80 degrees today) so I'm anxious for my first taste of macaroni salad. Thought I'd post the recipe for all of you.

Dill Macaroni Salad

1 lb medium macaroni shells

1 cucumber

1 tomato

1 green pepper

1 bunch green onions

1 cup mayonnaise (not Miracle Whip)

1 cup sour cream

3 Tbs. sweet pickle relish

1 Tbs. dill weed

Salt and pepper

Cook and drain macaroni and mix with diced vegetables. Mix dressing ingredients. Add to macaroni mixture. I usually add a little more dill. Salt and pepper to taste.

This is usually the recipe that makes me feel like spring is here!

Enjoy.

Hearty Italian Bean Soup

Here's the recipe for the soup I made yesterday. I'm sure you've all had it at some point. I should have posted last month for the healthy recipe month. Grandma got the original recipe from Cooking Light Magazine. It's healthy, easy, and delicious!

HEARTY ITALIAN BEAN SOUP

1/4 lb. Cooked ham, in one piece ½ tsp. Dried basil

2 medium celery stalks 1/4 tsp. Pepper

2 medium carrots 1 (14-16oz.) Can stewed tomatoes

1 medium onion 1 (14-1/2 oz) can chicken broth

1 medium zucchini 1 cup packed chopped spinach

2 (15-19oz) cans white kidney beans grated parmesan cheese

(Cannellini) rinsed & drained

1 Tbsp. Olive or salad oil

Cut ham into ½ “ pieces; dice celery; thinly slice carrots; chop onion; dice zucchini. Remove 1 ½ cups white kidney beans to medium bowl; mash beans until smooth.

Heat oil in 5-qt. Dutch oven over medium-high heat, cook ham, celery, carrots, onion, zucchini, basil, and pepper until vegetables are tender and begin to brown, about 15 minutes.

Stir in stewed tomatoes, chicken broth, chopped spinach, mashed beans, and 2 cups water, using spoon to break up tomatoes. Over high heat, bring to boil; reduce heat to low; cover and simmer 15 minutes. Stir in remaining beans; heat through. Sprinkle each serving with parmesan cheese.

St. Patrick's Day

So, what is everyone making/having for St. Patrick's Day?

The Santoro's Check In!

Ok so I think I finally am up and running on this blogging thing! Funny thing happened today, I'm got a message from mom on my iPhone asking me "who's turn it is". I had to laugh as she was referring to our words with friends game;)! Who would have thought mom would get so hooked other new technology!? The news on our end is still pending. It seems that Charlie is torn between U of I and U of W-Madison. As these are both very good schools and choices for him, we are fortunate that there really is not a bad decision either way...except the out of state tuition:( Dale told me last week that Charlie should see who does better in March Madness and then make his choice...the only problem there is that Bruce Weber (U of I) was let go last Friday while Phil and I were with Charlie on campus because he did not even get an bid to that dance!!!!! Needless to say, the decision will come in the next few weeks either way. Natalie is busy with her latest production, "Hello Dolly" at the high school. She is also interviewing for her first job this Friday - send positive vibes;) she will be getting her liscense very soon. Joe is revving up for baseball season to begin on April 13th in the Quad Cities. He threw 74 mph with both arms on Sunday for the showcase...not bad for an 8th grader. Phil is enjoying his first batch of home brew...Aaron and Chad were kind enough to come and walk him through the process...it is actually really great tasting beer! I am thrilled for him as this is something he has always wanted to do and has not had the time until now. I am running I the "Shamrock Shuffle 5k" downtown this weekend and Phil is going to join me! We are excited to do it and hoping that the great warm weather holds up throughout the weekend for us. We are really missing everyone and cannot wait to see everyone sometime soon. Charlie's graduation will be May 31st. But we are planning on throwing a party for him a bit later in the summer whe. We figure out everyone's schedule...we will keep you posted on that. Love, Dina

All settled in!

Well, I'm all moved in and settled into the new apartment! Chase got here this weekend and seems to be adjusting to apartment life. Although I have to figure out how to calm him down every time someone walks past the window. It's great to have my buddy with me again! (I'm sure ken won't be too happy with that comment...LOL). We are adjusting to the commuting thing. Looks like Ken will try to get here twice a month and I'll bet back home twice a month.

The job is going great. I am loving the new position. I've been pretty busy...still getting acclimated but every week my head spins a little less than the week before...I think that's a good thing! LOL I'm hoping that I'll be able to take 2 days a week off soon. I've been working 6+ days a week since I got here.

That's the update from Grand Rapids... Hope everyone is doing well!

Alex started his day with bath time, which is always fun. He enjoyed his first Stout and Oyster Festival with his friends, Miriam and Thomas. We ended this beautiful day at Kirkwood Park and play time. Life is good.

Spring Break with Grandma

Snooze (Phil) and I traveled to Naples last Saturday to stay with grandma for a week. We are leaving in a few hours, but I thought I would share some pictures. Last night, we went to dinner at Noodles where Tracey and Javier work. Grandma has been spoiling us with home cooked meals and fantastic hospitality, as always. Couldn't have asked for a better spring break and we are sad to be leaving.

The Group at Noodles

Grandma and Emma at Noodles

                                          

Marco Island                                                                  

         

Sunset at Vanderbilt Beach

                                                       

Margarita Marinated Strawberries

I am so anxious for Spring to arrive!

A very simple, beautiful and delicious dish to make when hosting friends.

Equal parts powdered sugar and tequila mixed together. Place whole strawberries (with stems still on) on a nice serving dish. Pour mixture over strawberries. To finish squeeze lime wedges over dish and place for garnish. Let it marinade for approximately an hour. Enjoy!

*Note - If Grandma Marie is there, have a spoon available. She's been know to just sip on the marinade. Smile.

Spiced Walnuts & Salad Ideas

I wanted to share the spiced walnut recipe; great in almost any salad. They are also delicious to have around for a snack. Enjoy!

*Note - they don't smell very good when you're making them, but they taste great.

Ingredients

1 tablespoon honey

2 teaspoons olive oil

2 cups walnut halves

1 tablespoons sugar

1 teaspoon coarse salt

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

Directions

In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.

Sprinkle the sugar, salt, cumin, cinnamon, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.

Fall Salad:

Romaine lettuce

Spiced nuts

Apple (sliced)

Red grapes (cut in half)

Red onion (sliced)

Ken's Lite Olive Oil Vinaigrette

Summer Salad:

Romaine lettuce

Spiced nuts

Strawberry (sliced)

Feta cheese (crumbled)

Red onion (sliced)

Ken's Lite Olive Oil Vinaigrette OR make a simple vinaigrette with basil olive oil and strawberry balsamic vinegar

View from the Top

It's not the best picture in the world, but the view from the top of Camelback Mountain's Chulla Trail (in Scottsdale, Ariz.) this morning was pretty amazing. Not a bad way to start the day. Hope you are all having a wonderful day as well.