Martha's BBQ Chicken Tenders

Ingredients

Serves 4

• Vegetable oil, for the grates
• 1 1/2 pounds chicken tenders
• Coarse salt and ground pepper
• 3/4 cup store-bought barbecue sauce

Directions

1. Heat grill to medium-high; lightly oil grates. Place chicken in a medium bowl; season with salt and pepper. Pour 1/4 cup barbecue sauce over chicken, and toss to coat. Divide remaining barbecue sauce between two bowls (1/4 cup each); use one for basting and the other for serving.
2. Grill chicken, turning and basting occasionally with reserved basting sauce, 8 to 10 minutes total. Remove chicken from grill; serve with reserved serving sauce.

The terrible storm that hit Boise yesterday

I wanted everyone to see the photos from the storm yesterday. We had high winds, heavy rain, hail, thunderstorms and flooding. I'm glad nothing severe happened with our house and sad that many folks here in town were affected by the storm. I have seen worse storms than this back east but this is pretty severe for Boise, Idaho. We even had reports where the winds were so strong that a few semi trucks actually blew off the roads and were on their sides. I did not take these photos. For more information and photos check out www.ktvb.com.

Dancing with the Stars: Finale Results

Kristi & Mark are the winners! They did a fabulous job and I'm thrilled that they won. I had a gut feeling that they would win in the end. Yay that they won. I'm very sad to see it end because I loved watching this season...

Photo Share!

We have had a wild storm here all day today. We've had rain, hail, terrible winds, thunderstorms etc... The power has been flickering so I hope I am able to watch all of Dancing with the Stars since tonight is the finale. Anyways, I looked out the slider window and thought this was a neat photo...

Coconut Macaroons

Ingredients
Makes 90
· 2 large egg whites
· Pinch of salt
· 1 can (14 ounces) sweetened condensed milk
· 2 teaspoons pure vanilla extract
· 2 bags shredded sweetened coconut (14-ounces each)
· Ice cream, optional for Icearoons
Directions
1. Heat oven to 300 degrees. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined.
2. Line 2 baking sheets with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
3. Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week. You can also make Icearoon ice cream sandwiches by spooning ice cream onto the bottom of one macaroon and topping with another macaroon.

Another great recipe and photo from www.marthastewart.com.

Where do you live now? Where did you live before?

There's only two places that I have lived that are worth mentioning... Boise, Idaho (well Meridian, Idaho actually) and Traverse City, Michigan. The idea of this tag is to find some photos that best reflect the towns that you live in...


Boise, Idaho

















Traverse City, Michigan





(The red dots indicate the general area of where I lived.)





Traverse City is known as the Cherry Capital of the world.

Mini Lemon Meringue Pies

Martha Stewart's Mini Lemon Meringue Pies

Ingredients

Makes 6 four-and-a-half-inch pies

• All-purpose flour, for dusting
• Pie Dough
  
• 2 cups sugar
• 6 tablespoons cornstarch
• 1/2 cup fresh lemon juice
• 5 large eggs, separated
• 1/4 teaspoon salt, plus a pinch
• 2 tablespoons grated lemon zest
• 4 tablespoons unsalted butter, cut into pieces
• 2 large egg whites

Directions

1. Heat oven to 400 degrees. On a lightly floured surface, roll out dough to an 1/8-inch thickness. Cut into six 7-inch-diameter circles; place in six 4 1/2-inch pie pans. Crimp edges, and refrigerate until firm, about 30 minutes. Remove from refrigerator, and prick bottoms of shells with a fork.
2. Line piecrusts with parchment paper, and fill shells with dried beans, rice, or pie weights. Transfer to oven; bake until edges begin to turn brown, about 10 minutes. Remove paper and weights. Continue baking until golden brown, about 7 minutes. Transfer to a wire rack to cool.
3. Sift together 1 1/4 cups sugar and cornstarch in a medium bowl. Stir in 2 cups water, and mix until smooth; set aside.
4. In a nonreactive saucepan, combine lemon juice, 5 egg yolks, and pinch of salt. Set over medium heat, and stir in cornstarch mixture; cook, stirring constantly, until mixture comes to a boil, about 14 minutes. Remove from heat; stir in the lemon zest and butter. Pour filling into a bowl, and set aside to cool, stirring occasionally.
5. Pour lemon filling into the six piecrusts. Cover; refrigerate until firm, about 1 hour.
6. Heat broiler. Bring a medium saucepan of water to a simmer. Combine 7 egg whites, the remaining 3/4 cup sugar, and 1/4 teaspoon salt in bowl of an electric mixer. Hold bowl over simmering water; whisk until the mixture is warm and the sugar has dissolved, about 3 minutes.
7. Return bowl to mixer fitted with the whisk attachment, and beat until stiff peaks form. Using an offset spatula, spread each pie with meringue so the filling is covered and the meringue touches the edges of the piecrusts. Transfer pies to broiler, and lightly brown the meringue, watching constantly, 30 to 45 seconds. Remove from broiler, and place on a wire rack to cool to room temperature. Serve.

Recipe and photo from www.marthastewart.com

Welcome to Flashback Friday!

I'm going to start a new blogging topic. It's "Flashback Friday" and it will consists of one or more photos from the past that will be shared. I will try to explain as much as I can about the photo. So here's to the first Flashback Friday....



Clarissa Foster and I at my 14th Birthday party (August 1994). We had the party at my Dad and Ange's house. (I had forgotten about those glasses that I had back then... wow!)

Photo Share!

We took this photo while driving on our honeymoon through Utah. Believe it or not, we were driving 65 mph when this was taken - I have no idea how I got the sign lined up in the middle.

Below are all photos we took on our trip to McCall, Idaho.




Payette River near Smiths Ferry on the way to Cascade, Idaho.

Cascade Dam in Cascade, Idaho

Cascade Lake. Cascade, Idaho

Roger and Tony with his boat on Payette Lake in McCall, Idaho.

Roger driving the boat on Lake Payette.

100th Post : Happy Anniversary!

What a topic for my 100th post! Roger and I have been married for 3 years now. I can not imagine what life would be like without him. Roger is such a kind, loving and sweet man who always puts his family first. Every time I look at him, I remember the day we fell in love and feel like I'm falling more in love every day I'm with him. I'm grateful that Roger is such an amazing father. I can't wait to see how Roger, Rylan and any other children that we have will interact as the years go by. I know that Roger will always be close to his children, be there when they need him and be the "best of friends". I love to look back upon the time when Roger and I met for the first time. We spent several weeks emailing before we agreed to go out on a date. Ever since that first date back in June 2004, we have only been apart for one day. I'm thankful that Roger is my best friend. We can talk about anything, we laugh together, have the same interests and he does not judge me for my weaknesses but helps me to better myself daily.

Roger, I love you more than you will ever know. I am the luckiest woman in the whole world to be your wife and the mother of your children. I can't wait to spend every day of our lives together and see what the future holds. Here's to many more years together... Love Always, Jennifer XOXOXO!!