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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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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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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Mango Vinaigrette

Our recipe today is the second in a series by Chef John Lynch. This is a fabulous dressing that goes well with yesterday’s salad, Green Salad with Goat Cheese and Spicy Pecans. It’s a party for your palate.

½ Cup cider vinegar

2 tsp of Dijon mustard

½ tsp minced garlic

1 ½ tsp honey

1 tsp freshly squeezed Lime juice

1 ¼  Cup diced mango

1 ½ cups olive oil

½ cup minced cilantro leaves

1 jalapeno pepper seeded and deveined

2 tablespoons thinly sliced scallions

Salt and freshly ground pepper to taste

Put vinegar, mustard, garlic, honey, lime juice, and mango in a blender. Blend at medium speed till smooth. While motor running, remove lid and slowly drizzle in the oil. The mixture should be thick and emulsified. Fold in the cilantro, jalapenos, and scallions. Add salt and pepper. Serve at once or store dressing in a air tight container in the fridge for up to a week.

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 15, 2010 at 10:07 AM  Leave a Comment  
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Green Salad with Goat Cheese and Spicy Pecans

This fantastic salad is our first recipe in a series showcasing Chef John Lynch. Each day this week we will be featuring a different course in a meal created by him. John is also the creator of the Cripple Creek BBQ sauces.

6 Cups of baby spring mix lettuce

1 Cup of Mango vinaigrette (recipe follows)

1 2/3 Cup of soft goat cheese (about ½ pound)

1 ½ Cups Spicy Pecans (recipe follows)

Salt and Fresh ground pepper to taste

Place the greens in a bowl and add dressing. Toss to coat evenly. Divide evenly to 4 chilled salad plates, drop teaspoons of goat cheese around the edge of the plate. Using about 1/3 Cup for each serving.  Sprinkle the salads with the pecans, season each with the salt and pepper.

Spicy Pecans

4 Cups pecan halves (about a pound)

½ Cup of honey

¼ C Brown Sugar

1/8 tsp Cayenne Pepper

½ tsp salt

Toast the pecans in a 350°F oven for 6 minutes on an sheet pan sprayed with pan spray or wiped with olive oil. While warm toss with remaining ingredients and return to oven for 6 more minutes. Prior to them being completely cooled, stir the nuts to ensure they release from the pan.

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 14, 2010 at 8:45 AM  Leave a Comment  
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