HappySnaps

happy snaps ll work hard stay happy

Welcome to HappySnaps. This is a new segment over here at WH,SH. It’s a quick and fun way for us to share some moments from our week that brought happy into our lives. So sit back and enjoy HappySnaps, little snapshots of what we have been up to.

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We took the Land Cruiser down a back road one afternoon, it was so beautiful back there and so fun.

happy snaps ll work hard stay happyRelaxing with drinks and fresh fruit. Always a win.

happy snaps ll work hard stay happy

Our two girls having some fun while I rearrange and clean the kitchen.

happy snaps ll work hard stay happy

We ordered a new couch last week too! I am SO excited for this!!

happy snaps ll work hard stay happy

And finally, Trae saying TGIF!

What brought happy into your life this past week?

Memorial Day fun

work hard, stay happy

Happy Memorial Day! Today is a day to celebrate and honor our veterans. We celebrated by spending the day by my mom’s pool, BBQing, and working on some upcoming projects. Mostly just having fun.

work hard, stay happy

work hard, stay happy

work hard, stay happy

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work hard, stay happy

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oh (dutch) baby!

work hard, stay happy

I am weirdly obsessed with Dutch Babies. They are just so beautiful and unique looking, but so simple to make. I also bet you wouldn’t believe me if I said this was a recipe from my Cooking Light cookbook. Well it is. So enjoy this one and don’t feel bad about it either.

work hard, stay happy

work hard, stay happy

work hard, stay happy

Dutch Baby, serves 1 – 4 people… depending on how hungry you are, or how generous you’re feeling.

1/2 cup flour

1/2 cup fat free milk

2 tbs sugar

1 tbs cinnamon (I wasn’t joking when I said I add this to everything)

1/4 tsp salt

1 egg

1 egg white

1 tbs butter

powdered sugar

Preheat oven to 425F. Combine flour, milk, sugar, cinnamon, salt, egg, and egg white in a medium bowl. Stir until moist. Melt butter in a 10″ cast iron skillet over medium heat. Pour batter into the skillet and cook for one minute. Do not stir. Carefully transfer to the oven and bake for 18 minutes or until puffed and golden (mine usually puff up HUGE and then deflate before my eyes. It’s pretty cool.) Dust with powdered sugar and serve.

work hard, stay happy

work hard, stay happy

YUM. This is Tyler’s first request on the weekends, even before pancakes. I serve it with berries and syrup. Sometimes I drop a few frozen blue berries on top and then bake it. The berries burst while it bakes and the flavor is incredible.

work hard, stay happyToday I just stuck with fresh black berries. Oh baby.

whiskey ginger

work hard, stay happy

So, lately we’ve been making a lot of Moscow Mules… but then we ran out of Vodka. We have been so busy lately and haven’t been to the store in too long. That’s when you get creative.

work hard, stay happy

Whiskey Ginger, makes one

3 lime wedges

2 oz whiskey

3 oz ginger beer (we tried the diet Bunda Berg, it was really flavorful for a diet drink and still had that zing of regular ginger beer)

Squeeze the limes into your glass, then top with ice. Add whiskey and ginger beer, stir, and serve.

work hard, stay happy

work hard, stay happy

I love simple drinks. And this is just that, simple. I feel kind of cheated when I spend a bunch of time on a drink only to suck it down in two minutes. Sometimes I get a wild hair and make something really complicated, but mostly I go for quick and easy.

chicken kebabs

work hard, stay happy

How fun are kebabs? They are a huge mess to make, but that’s part of the reason it’s so fun to make them. I also love how you can customize them to almost anything you want! This is my mom’s recipe for the chicken marinade, and it is so flavorful and amazing. These are good. Like, brag to your friends, good.

work hard, stay happy

work hard, stay happy

Mom’s Marinated Chicken Kebabs

1/2 cup olive oil

1/2 cup Trader Joe’s Goddess dressing

1 tbs rosemary

2 tsp salt

1/2 lemon 

1 tsp apple cider vinegar

1/4 tsp pepper

1 tbs white sugar

5 skinless, boneless chicken breasts, cut into 1″ cubes

fillers (onion, bell pepper, zucchini, potatoes, pineapple, etc.. get creative! I don’t have a measurement for these. If you have extra, just make a veggie kebab and use the left overs in a salad! Same with extra chicken!)

skewers!

In a medium bowl, mix together all of your ingredients, except the chicken & fillers. Let stand for five minutes. Pour the marinade into a large ziplock and add the chicken. Make sure the bag is sealed securely, then mush everything around to make sure all of the chicken is coated. Put the ziplock in the fridge and let it marinade at least 30 minutes, preferably over night. Now is a good time to start soaking your skewers in water. I soaked mine for 30 minutes, and it was plenty.

work hard, stay happy

work hard, stay happy

Meanwhile, chop your fruit and veggies into bite-size chunks. If you’re using potato, cut those on the thinner side because potatoes take longer to cook than most other veggies, and no one likes biting into an undercooked potato. When you have all your fillers chopped and ready, start threading! This is the fun (messy) part! Trust me, this will get everywhere, so expect to do some cleaning afterward.

work hard, stay happy

work hard, stay happy

work hard, stay happy

Time to grill these suckers! Have the grill on high for the first few minutes of cooking. This will give you those nice grill lines and sear the meat. Then reduce the heat to medium-low for about 10-15 minutes, turning a few times, until the meat is cooked through.

work hard, stay happy

work hard, stay happy

Yum……

work hard, stay happy

I served these with some wild rice. If you add enough veggies, you can get by without adding a side salad. What do you like in your kebabs?

almond butter cookies

work hard, stay happy

Buttery, sugary, almondy cookies. Need I say more? This recipe came from my bridal shower as well, and I am ashamed to say I am just now making it for the first time. I can’t believe we have been missing out on these cookies for three years!

work hard, stay happy

work hard, stay happy

Almond Butter Cookies, by Sharon Pfrang

1/2 cup softened butter (very!!! soft)

1/2 cup powdered sugar

1/2 tsp vanilla extract

1 tsp almond extract

1 1/4 cup flour

1/4 tsp salt

work hard, stay happy

work hard, stay happy

work hard, stay happy

Preheat oven to 375F. Cream together butter, sugar, vanilla, and almond extract. Mix in flour and salt and stir until you get a play-dough looking result. Chill in fridge for 30 minutes. Roll out the dough and cut with your favorite cookie cutter. Optional: Sprinkle with colored sprinkles… I didn’t, they were still delicious.

work hard, stay happy

Place cookies onto greased baking sheet. Bake for 8-10 minutes.

work hard, stay happy

These are so good. I promise you will like them. Especially because they are easy, but delicious. I think next time I will make some sort of jam or chocolate filling and make little sandwiches out of them.

easy french fries

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Mmmm… French Fries… Who doesn’t love fries? Really. I could eat French Fries at any time, on any day. Just give me some crispy golden fries and I’m happy. For how easy this recipe is, it’s funny to think that homemade fries are something I struggled to master for a few years. I tried so many techniques… soaking them in cold water, freezing them, frying them in oil, you name it. I tried it. About six months ago I finally figured out what I was lacking: patience. I wanted my fries and I wanted them now. Well guess what, potatoes need some time, and it is totally worth it.

work hard, stay happy

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Easy French Fries

potatoes (I do about 1 regular sized russet per person)

canola oil spray

garlic salt (to taste)

oregano (to taste)

Preheat oven to 475 degrees. Cut potatoes into French Fry shape. Spray with oil, toss with garlic salt and oregano. Remember that potatoes absorb a lot of flavor… like sometimes I recoat them half way through, so don’t be shy with your seasonings. Spread fries onto greased baking sheet. Bake for 25 minutes, then toss/flip. Bake for 25 more, or as much as needed to crispen them.

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work hard, stay happy

I always make these with garlic powder, but my other spices vary. Sometimes I sprinkle them with cheese for the last few minutes! This is a basic recipe with a lot of room to experiment. What’s your favorite French Fry flavor?