Western Design Goes to Europe

Want to know what in the World is going on with the British Airways Face of Opportunity Contest that Thea won a place in?

Click and enjoy right here….Western Design Goes to Europe

Published in: on January 4, 2011 at 11:57 PM  Leave a Comment  

Christmas Tree Water Solution

I recently read that fake Christmas trees now outsell real trees. That is such a bummer because one of our family’s favorite Christmas time traditions is trekking through the snow-covered mountains to cut our own real tree (no we don’t buy ours either). In my opinion, no scented candle holds a candle to the smell of a real pine tree in your living room. Speaking of candles, however, don’t get the candle too close as you approach the new year. A dry Christmas tree can be set ablaze by many things making it a fire hazard, not to mention a pain to drag out of the house. My mother-in-law has the perfect “solution” that keeps your real Christmas tree fresh. This has kept our tree green long into the new year and has even produced new growth on our Christmas tree! Especially if you cut your own tree but even if you buy it at a lot, try this recipe for your tree. I think your tree will think it is very tasty!

Christmas Tree Solution

1. Cut bottom 1″ off of tree stump

2. Mix solution of:

1Gal warm water

2C Karo Syrup

4t Bleach

3. Add water to tree stand and monitor closely for the next several days. The tree will use larger amounts of water at first. Do not let the tree run out of water. This will cause the stump to reseal and it will need to be recut (this is complicated since you probably already have the ornaments on at this time).

4. Enjoy the beautiful sights and scents of the season!

Published in: on December 8, 2010 at 11:11 PM  Leave a Comment  
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Campfire Orange Cakes

Camping is a wonderful way to spend a weekend. Getting a good dose of vitamin C and removing the tv from the picture brings out a kids imagination. This weekend the posse of children camping with us created entire fortresses build for the little creatures they trapped with their homemade traps. It took all weekend to create a maze of trails complete with sticks and bridges. What tiring work! At the end of the day they could barely keep their little eyes open but I was sure these Campfire Orange Cakes would do the trick. How fun to have your own little individual orange flavored cake to spoon out of an orange peel!

Cake batter (I like yellow but chocolate would be good too)

Oranges

  1. Prepare cake batter according to instructions.
  2. Cut end off of orange (just enough to get to the meat and create a “lid”)
  3. Remove orange meat (insides)
  4. Spoon cake batter into hollowed out orange shells
  5. Replace end and cover with tinfoil
  6. Throw into campfire coals
  7. Leave 6-8 min
  8. Carefully remove and enjoy!

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on August 2, 2010 at 8:44 AM  Leave a Comment  
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Peach Crisp

This is an easy recipe for peach crisp. It is quick too which is always a bonus in my book!

2-15oz cans peaches

2 pkgs cinnamon & spice instant oatmeal, uncooked

1/3 C flour

1/3 C butter, melted

1/2 C walnuts, if desired

  1. Preheat oven to 425°F.
  2. Pour peaches into lightly buttered 2-quart baking dish.
  3. Combine instant oatmeal, flour and nuts in bowl then stir in butter.
  4. Sprinkle over paches.
  5. Bake 15 minutes or until golden brown. Serve over ice cream, if desired.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on July 2, 2010 at 12:00 AM  Leave a Comment  
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Quick Pasta Salad

Looking for a quick side dish to take to a barbecue? This pasta salad takes minutes to prepare and tastes delicious.

8 oz Tri-color Rotelle Pasta

Sliced Jumbo Olives

Cherry Tomatoes

1 med cucumber

1/3 C Parmesan Cheese

Kraft Zesty Italian

Pepper

  1. Cook pasta according to directions.
  2. Slice olives, cut tomatoes in half and slice cucumber.
  3. Combine all ingredients and toss with Italian Dressing. Season with pepper to taste.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 29, 2010 at 3:19 PM  Leave a Comment  
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Mandarin Orange Salad

I love the taste of this fresh, crisp salad. The almonds make it delicious.

Salad

1/2 head romaine lettuce

1/2 head iceberg lettuce

1 C celery (chopped)

1 small can mandarin oranges

1/2 C green onions (sliced)

1/2 C sugared almonds (see below)

Dressing

1/4 C salad oil

2 T sugar

2 T vinegar

1 T fresh parsley

Salt & Pepper to taste

Sugared Almonds

Cook on low heat 3 T sugar and almonds stirring constantly until almonds are brown and coated.

Salad

Mix dressing and pour over salad just prior to serving. Add almonds.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 25, 2010 at 12:00 AM  Leave a Comment  
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Squealing Santa Anna Buffalo Sliders

Today we are featuring a recipe from our friends at Scarlet Threads. Check them out at http://www.scarletthreads.org. They are on Twitter and Facebook too. Scarlet Threads is an organization “Empowering rural women through employment.” They sell aprons, primarily, made by women in rural Asia.
The clever name of this week’s recipe might be lost those of you unfamiliar with Texas history, however those who thought of it were impressed with themselves. You see, Santa Anna was the general of the Mexican army during the Texas Revolution, killed Davy Crockett at the Alamo, generally p.o.’d the Texicans (our team name), and was thoroughly routed at the battle of San Jacinto. Texas became its own country and there was much rejoicing throughout the land.
This past weekend was a the Growth Group Grill Off at our church. Seventeen teams participated. However, the winners of the grand prize broke their budget by serving ribs that were smoked over night in the church parking lot in a commercial grade smoker. That’s my story and I’m sticking to it. We, the Texicans, kept it real and represented the budget bbq category (burgers, et al) with this fabulous “slider” invented/refined by the Aaron and Eileen dynamic duo. Meredith and I wore our ST aprons to intimidate our competition! (Tons of compliments as always!)
In order to be a squealer, a burger must have ground bacon mixed in with the ground beef, or in this case bison. The perfect ratio is 4:1 bison to bacon. Bison, which is naturally lean and a little gamier than beef, benefitted nicely from the squealing addition — it became moist and juicy and all around tastier. Trust me, give this slider a try, you will not be disappointed.
4 lbs ground bison
1 lb thick cut bacon (food processed/ground, it looks strange, but trust me!)
4 jalapenos finely chopped
3 shallots finely chopped
1/2 to 3/4 c. heavy cream (or to preferred moisture content)
2 tbsp chopped garlic
cayenne pepper
black pepper
garlic salt
1 c. panko bread crumbs
Hand mix and form into patties… you are ready to grill! To this amazing patty, we added queso on one side and guacamole on the other! Then the whole thing goes on a bun and you are ready to remember the Alamo and celebrate the victory at San Jacinto. Poor Santa Anna.
For the queso, use this recipe. I can’t believe that I’m sharing it. I’ve been making it for years and it remains a favorite for all my friends!
1 block Mexican Velveeta
1 block cream cheese
1 can of Rotell Original green chilies and tomatoes
1/2 lb of ground beef sauteed with onion – seasoned with cumin, chili powder, paprika, garlic salt, and cayenne
Mix it all together in a crock pot and season to taste (with the above spices). Like I said, you won’t be disappointed.
Give Squealing Santa Anna Buffalo Sliders a try, it will impress everyone at your next back yard bbq. Did I mention we won our category?!
Published in: on June 22, 2010 at 11:35 AM  Leave a Comment  
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Grilled Pork Loin

This is the last in this week’s series of an entire meal by Chef John Lynch.

1 pound pork tenderloin(s)

½ Cup Cripple Creek Barbeque Dry Rub or another rub of your choice

Pat dry the tenderloin and rub with Dry Rub and allow to sit for 30 min

Pre-heat the grill to a medium high heat. Place tenderloin(s) on hot grill. Sear 2 minutes, then turn 1/4 (quarter) turn. Repeat every 2 minutes until all sides are browned.

Once all sides are seared, turn heat to low, close grill lid or cover with foil and cook until meat thermometer reads 145° F in the thickest part of the tenderloin.

Let tenderloin rest for about about 15 minutes before slicing.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 18, 2010 at 12:00 AM  Leave a Comment  
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Char Grilled Squash

Our fourth recipe from Chef John Lynch. Tomorrow completes the meal!

2 Zucchini squash

2 Yellow squash

2 tablespoons of olive oil

Salt and fresh ground pepper to taste

Wash and dry the squash. Cut off the root end and cut in half. Toss in olive oil, salt and pepper. Place on hot grill until good grill marks are developed then turn squash 45* and continue to cook until squash is fork tender, about 10 min total.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 17, 2010 at 3:55 PM  Leave a Comment  
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Garlic Mashed Potatoes

The third recipe in our series by Chef John Lynch, these potatoes are to die for!

2 pounds of russet potatoes

15 cloves of garlic peeled

5 tablespoons of butter

¾ Cup heavy cream

salt and fresh ground pepper to taste

Peel and cut potatoes into 1 ½ inch pieces. Place in a large pot and fill with cold water, enough to cover the potatoes by 2 inches. Put on medium high heat and bring to boil. Turn down to a rapid simmer and cook until potatoes are soft to the tip of a knife, about 20 minutes.

While the potatoes are cooking place the butter, cream and garlic into a sauce pan and put over medium low heat, to melt the butter and infuse the garlic flavor into the cream. When potatoes are ready, strain cream through a strainer and force the garlic through the strainer.

Drain and mash the potatoes while pouring the garlic cream mixture. Stir in the salt and pepper, and serve immediately.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 16, 2010 at 12:00 AM  Leave a Comment  
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