Tag Archives: NFL

Bringing the boys to slaughter…

Sounds rough, but that was Sunday. Really.

Eagles… 20 to 52. Yes. 52.
Cowboys… 21 to 30.

It was a valiant effort by Dallas, but let’s be real… the Eagles gave in and were trampled by the Broncos.  It was painful to watch.

Regardless, it wasn’t painful to eat. We opted for some comfort food to ring in the cooler weather with some crock pot tacos, rice and delicious pumpkin cake.

Tacos with chicken:

Adapted from Table for Seven

Prep Time: 5 minutes
Cooking Time: 5 1/2 hours
Serves:  4-6

You will need:
1 1/4 # boneless chicken breast
1 envelope dry taco mix
1 envelop dry ranch dressing mix
1 1/2 c chicken broth
crock pot

Place chicken in crock pot with taco mix, ranch dressing and chicken broth.

Cover and cook on low for 5 hours, then uncover and shred chicken.

Re-cover and cook an additional 30 minutes.

…then make tacos!!!!

We also added ground beef as an option, browned with taco seasoning.

Hard or soft shells are perfect. Toppings? Avocado, cheese, sour cream (plain yogurt), lettuce, tomatoes, salsa verde, beans and rice (see below).

We used a triple crock pot to keep the meat and rice warm for serving :)

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Vegetable Rice:

Prep time: 30 min

Cooking time: 40 min

Serves: 6

You will need:

2 T extra-virgin olive oil
1 t chili powder
1 onion, quartered and thinly sliced
2 cloves garlic, minced
2 tomatoes, seeded and diced
1 zucchini, diced
1 red pepper, diced
1 green pepper, sliced
1 t paprika
1 t thyme
1/2 t salt
1/8 t pepper
1 1/4 c white rice
3 c vegetable broth

Heat oil in a skillet over medium heat. Add chile powder, onion and garlic and cook until the onion is soft but not browned (~6 min).

Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.

Add rice; stir to coat well with the tomato mixture.

Add broth and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, 25 to 30 minutes.

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Pumpkin Pudding Cake…

DIRECTLY FROM Butter with a Side of Bread. Because this is too amazing to change!

1st Layer:
  • 1 box of yellow cake mix {reserve 1 cup after you open it}
  • 1/2 cup butter or margarine
  • 1 egg
2nd layer:
  • 1 30-oz can Pumpkin Pie Mix {not just pumpkin!}
  • 2/3 cup milk
  • 2 eggs

3rd Layer:

  • 1 cup dry yellow cake mix
  • 1/4 cup sugar
  • 1/4 cup butter or margarine
  • 1 tsp cinnamon

Grease the bottom of a 9×13 pan. Mix 1st layer ingredients until crumbly and pour in the bottom of the pan. Barely mix the ingredients for the 2nd layer and pour over 1st layer. Mix 3rd layer ingredients until crumbly and sprinkle on top.

Bake at 350 degrees for 50 minutes. Top with Cool-Whip and a dash of cinnamon. Enjoy!

 

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Sunday…

It was a win, but more so for our family then for Dallas.

Regretfully we will not have a recipe for you this week due to a family emergency that ended in happy moments and our beloved Cyril (The Carpenter’s 93 year old dad) coming home from the hospital, but we will supply you with this list so that you may make your own St. Louis style food!

St. Louis Originals

  • Toasted Ravioli
  • Gooey butter cake
  • Prosperity sandwich
  • Pork Steaks
  • The Slinger – breakfast of champions!
  • Provel ™ cheese
  • St. Louis style Pizza
  • St. Paul Sandwich
  • Brain Sandwich
  • 7-UP™
  • Hot Dog on a bun for the first time made and sized for it
  • Cotton candy – originally called fairy floss.

FUN FACT! In 1904  the quote “An apple a day keeps the doctor away”, was proclaimed J.T. Stinson in an address to the St. Louis Exposition.

Thank you for understanding our family situation this week! We hope you have a wonderful week ahead!

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That was rough…

As we said last week, the Cowboys played Kansas Sunday and then the Eagles Thursday, so we opted to do one AWESOME recipe to represent KC.

Thursday night football was more shaming than last Sunday’s showing by Dallas, offering fumbles, interceptions and a lack of drive coming from the birds. Kansas City came out hard and proved that they wanted it more. Andy Reid was doused after the game- a bit of overkill for the third game of the season- but certainly a clincher to explaining what that sharp pain in our backs was. The knife of karma… or irony. Whatever it was, watching the game left an uneasy feeling in our bellies about the season, but we were certainly full of delicious food!

Joe makes a mean rib and has been using the same smoker recipe from THIS book… because it’s SO good, we don’t mess with it. This post is in pictures (taken by Chelley) and sure to leave you drooling, but the recipe is 100% Smoke & Spice. Print out the pics to easily add it to your own family recipe book… you will not be disappointed!

 Smoke and Spice

Tomato based BBQ sauces are personal taste! We went spicy!

Tomato based BBQ sauces are personal taste! We went spicy!

          The night before you plan to barbecue, combine the rub ingredients in a bowl. Apply about 1/3 of the rub evenly to the ribs, reserving the rest of the spice mixture. Place the slabs in a plastic bag and refrigerate overnight.
Before you being to barbecue, takes the ribs from the refrigerator. Sprinkle the ribs lightly but thoroughly with rub, reserving the rest of the mixture. Let the ribs sit at room temperature for 30 to 40 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200° to 220°.
Transfer the meat to the smoker. Cook the ribs about 4 hours, turning and sprinkling them with more dry rub about halfway through the time. In the last 45 minutes of cooking, slather the ribs once or twice with tomato-based barbecue sauce.

The Smoker

          When ready, the meat will bend easily between the ribs, and the sauce will be gooey and sticky. Allow the slabs to sit for 10 minutes before slicing them into individual ribs. Serve with more sauce on top or on the side and plenty of napkins.

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BBQTip1

Don’t forget the napkins!

The Carpenter

We added a can of baked beans (a yummy cheat), baked potatoes, sliced watermelon, and a homemade coleslaw that’s often paired with our southern-style meals, which is super easy to put together (10 minutes) and serves 8:

1 head cabbage, shredded
2 carrots, shredded
3/4 cup mayonnaise
2 tablespoons sour cream
2 T onion, finely chopped
1 T
2 T white vinegar
1 T dry mustard
2 t celery salt
S&P to taste
Combine all ingredients, being sure all items are integrated. Serve! Easily saved for the week’s lunches, too!
Plate of Ribs
Happy Sunday Football, fans!
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Sunday wasn’t funday… but it was DELICIOUS!

It was a  perfect weekend, until Sunday! We watched the Eagles and Cowboys both lose CLOSE games. Yep. We both lost. It was painful, but it was a football Sunday, so not all was lost! Philadelphia took on the Chargers in a heated back-and-forth game, that ended at the last few seconds with a field goal. 30-33. It was a nail biter and definitely not how we wanted the game to go. Dallas was in a match with Kansas City, and though we wanted a Cowboys win, of course Chelley’s heartstrings were pulled a little seeing Andy Reid across the field in red.  Also a tense game, KC pulled it out with a 16-17 win. SO frustrating!

Due to the Eagles playing Kansas City this Thursday (where we will be making ribs- smoked ALL DAY!), we only did one recipe this weekend, and it was a winner with everyone! Check out this recipe we made representing the San Diego Chargers- perfect for the family on game night, in lieu of beef taco nights and as a fresh star meal that will surely get the whole family to enjoy fish!

Dave and Chelley’s Fish Tacos

Prep:
Cook:
Serves: 6

You will need
1# tilapia
1 medium red pepper, diced
1 small onion, diced
1 jalapeño, chopped small (remove seeds and use gloves if heat bothers you!)
1 medium tomato chopped
2 avocados, sliced
2 c. chopped lettuce
1/4 c. chopped cilantro
1 package of hard/soft taco shells
2 limes
2 T olive oil, divided
1/2 c. salsa verde (can be found canned or jarred with different spice levels)
S&P to taste

1. Preheat oven to 350° and then chop your ingredients. Put 1 T oil in the bottom of a glass baking pan, add fish and season with salt and pepper and a squeeze of lime juice. Bake for 10 minutes, until flaky.

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farmfresh

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2. In a pan, heat 1 T oil with some salt and pepper. Add onions, red pepper and jalapeño and sautée for 5 minutes on medium heat.

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3. Pull fish from oven and remove pan from heat and start packing your taco shells! We love to add tomato, avocado, lettuce, cilantro, some salsa verde for extra heat and top it off with a wedge of lime! Enjoy your fresh tacos from the oven, or package the ingredients up for leftovers after game day!

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AvocadoFishTaco

plated

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The Triumphant Return of Monday Night Football

We hope you didn’t miss the first Monday Night Football game of the season. Just the opening gave us the chills- it was kind of epic… if that buzzword isn’t totally passé. As for the game? It was all smooth sailing… until it wasn’t. The fourth quarter had us nail biting and “SHHHHHHH”-ing everyone who came near. The edges of our seats were dipping low with the weight of the game weighing on our shoulders.

Then… the Eagles got the ball back and held onto it, letting the last minute slip by with our breaths left heavy in the air.

The final score? Eagles 33, Washington Redskins 27. The score doesn’t reflect the effort the Eagles had in the first 3 quarters, but it certainly shows that RG3 has some rust on that knee and that the Skins won’t give up!

For all you fans out there wondering what is popular in DC, the answer is everything. DC has such an eclectic population that there are foods from all over in the District. We chose to make Senate Bean soup after a lot of internet searching. The name was only fitting :)

Senate Bean Soup Recipe (Adapted from HERE)

This classic bean soup has been served in the U.S. Senate dining room for over 100 years, and can be made with Navy or Great Northern beans. Traditionally a cup of mashed potatoes are called for, but 2/3 cup of instant mashed potato flakes will do the job, too.

Prep: 8 hours
Cook: 3 hours
Servers: 8

You will need:
1# dried Navy beans or Great Northern beans
1 ham hock (the meatier, the better)
4 T unsalted butter (½ stick)
2 large onions, peeled and roughly chopped
4 large celery stalks, chopped
4 cloves garlic, peeled and chopped
½ c dry white wine
3 qt vegetable stock
2/3 c instant mashed potato flakes
½ cup chopped parsley
Kosher salt and ground white pepper, to taste

1. Cover the beans in a few inches of water and soak overnight.

2. Drain the beans. In a heavy-bottomed soup pot, combine the stock, the drained beans and the ham hock. Bring to a boil, reduce heat to a simmer covered for 2 hours- occasionally skimming off any scum that forms on the surface.

3. In a separate saucepan, heat the butter over a low-to-medium heat and add the onion, celery and garlic to the butter and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.

4. Add the wine and cook for another minute or two or until the wine reduces by about half.

5. Add the onion mixture, parsley and the potato flakes to the soup and simmer for another hour or until the beans are tender.

6. Remove the ham hock. Pull the meat off the bone, chop it up and return the chopped meat to the soup. If necessary, add more stock or water to the soup to adjust the thickness.

7. Season to taste with Kosher salt and white pepper and serve right away. This soup is great to eat later, too- we have enjoyed it for lunch!

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Recipe for success, this sweet lady:

addie and grandpa

cheerleader

chelley and addie

It was a beautiful start for the Eagles season, and a delicious soup that is sure to bring much needed warmth to our east coast fans this winter!

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Say it with me “PRESEASON!”

It’s OK to cheat a bit… if it’s preseason! Thankfully, we don’t totally consider this a cheat because shopping for our families and cooking from scratch every night can be difficult- money is tight, taste is crucial and watching the game with good food is a must! With this in mind, we want to have meals for you that aren’t just for game day, but are for those hectic weekdays, too.

We picked up some delicious, packaged marinated pork from Aldi in Mesquite BBQ to represent Texas, and it was a huge success!

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Always follow the cooking instructions on your package, and we advise using a good thermometer!

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Because “pre” foods are done for us, there is often a high sodium level in them. Keeping that in mind, we paired our Texas flavored meat with some simple veggies:

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IMAG5170We have done a lot of “prep” and simmer and boil then bake… recipes. I hope that this meal gives you some quick, good ideas- even with one thing being partially done for you, with a few good veggies and you’ve got a meal you can be proud to serve your family. Staying healthy, happy and productive are all integral to the football (and school) season!

All-in-all, the last Eagles and Cowboys preseason games were a disappointment… But, in the words of Dez Bryant, “To be honest, it don’t matter who we play, it’s exciting just because it’s the beginning of the season. Football is back. Preseason is not the season. That football is totally different from the actual game. Everything counts. You’ve got the starters playing. We’re looking to battle all four quarters both teams.”

With that? GAME ON!!!!

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Preseason

…Let’s just all say it: IT’S THE WORST!

There are memes and jokes and games that aren’t aired for days, and bars aren’t showing preseason games, so you have to just wait for updates if your team isn’t local (i.e. in Philadelphia or Dallas while you’re in Rhode Island!).

It’s hard to be a football fan during preseason.

But… the leaves are slowly changing. The crickets are turning in early and the dew is still cold on the morning grass. FALL IS COMING!!!!

ARE YOU READY FOR SOME FOOTBALL?!?!?!?

The Papa and the Daughter are in the midst of trying to get some cook time in for Cincinnati Chili (oh Bengals… sorry about your loss!) and some Homemade Mac and Cheese to represent the south’s own Jacksonville Jaguars (that was a close one, Birds- way to pull it out!).

‘Til we get these awesome recipes up (with even better pictures), thank you for sticking with us as we get into the flow of  Carpenter in the Kitchen Season, and out of this preseason vibe!

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You win some, you lose some…

Still in preseason mode, but getting closer to the decisions that need to be made.

Who will start, who will sit, and who wasted team funds as duds this year?

On the 15th, the Eagles showed up to play with a good showing from both Vick and Foles, but coach Kelly isn’t calling it (officially) yet. With a 14-9 win over the Panthers, we took to calabash-style cooking, and made some shrimp that are sure to please those off the field, even if on-the-field is disappointing.

On the 17th, however, the Cowboys lost their third preseason game to the Arizona Cardinals, 7-12. For this occasion, we went with local Phoenix favorite, chimichangas. They were a hit with us, too. We hope you enjoy the meal as much as we did… which we cooked Sunday as a family and enjoyed while watching prerecorded games (thanks DVR!).

Fried Shrimp Calabash-Style (a new Martinka recipe)

Before we begin, let’s explain calabash-style cooking: This style of cooking seafood, mostly flounder and shrimp, began in Calabash, NC- which is a small fishing town. Beck’s is one of the original restaurants to open with this style of cooking and serving, which started as a town tradition of people showing up at the docks to see what was caught and having a big meal right there. As the idea blossomed, the communal celebrations were eventually moved indoors and started restaurants. The actual style of cooking is very fresh seafood coated in cornmeal with a peppery sauce- soaked in buttermilk with added hot sauce for those brave enough. The food is then quickly and lightly fried and served with coleslaw. This is the Carolinas’ finest. Enjoy.

Prep: 10 min
Cook: 30 min
Servings: 10

You will need
1 c milk
1/2 c buttermilk
2# shrimp… preferably fresh. We used a bag of Berkley & Jensen frozen shrimp, which we thawed (~30 oz)
1/2 t hot sauce
2 c cornmeal
1/4 c canola oil

Pour buttermilk and hot sauce into a large bowl and place a handful of shrimp in to soak for 2-3 minutes. While soaking, pour oil into a frying pan and raise to high heat.

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In another bowl filled with your cornmeal, toss your soaked shrimp until completely coated. Then place shrimp into the heated oil and cook for about 2 minutes, until your shrimp are golden.

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Place your shrimp on a paper towel before serving.

Repeat the soaking, breading and frying process until all shrimp are used.

Serve with spicy mustard, coleslaw or as-is… they are too delicious to resist!

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Arizona’s Favorite Chimichangas

recipe used directly from Foodnetwork.com
Prep: 30 min
Cook: 30 min
Servings: 4

You will need

2 T unsalted butter
4 T vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 t chili powder
1/2 t ground cumin
1/4 t ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 T chopped fresh cilantro
2 1/2 c shredded rotisserie chicken
1/4 c sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 c shredded monterey jack cheese, plus more for topping
Mexi-sauce, for topping (see below)
Shredded lettuce, for topping
Mexican rice, for serving

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Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl.

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Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds.

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Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

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Brush a rimmed baking sheet with some of the butter-oil mixture.
Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
The MiffleSonPut the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip.

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The Carpenter and sons!

Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

Make Chi-Chi’s Mexi-sauce:
Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

 

PREP!

PREP!

 

Food that's sure to bring smiles to young and old!

Food that’s sure to bring smiles to young and old!

We hope you enjoy these delicious recipes and share in the joy of cooking with your whole family this season… which is almost officially starting! Are you ready for some football?!

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All pictures and recipes are the property of Carpenter in the Kitchen© unless otherwise noted. When reproducing recipes, please share with a link and give written credit, or use your own words. No pictures can be reused without prior permission.

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Filed under Cowboys 2013, Eagles 2013

First and Ten…

First game of the season, or exhibition series as it were, for the Dallas Cowboys… Joe’s favorite team. Playing against Miami, a few important stats to weigh:

For Miami… Coach, Joe Philbin, is in his second season. His record is 7-9 overall. The Dolphins hold a winning record against the Cowboys in the regular season. They’re one of only six teams with this accomplishment. Out for this game are John Jerry and Rishard Matthews, while Mike Wallace, Brian Hartline, Jared Odrick, Randy Starks, Cameron Marshall, and Michael Clay are all questionable or doubtful.

For Dallas… Jason Garrett has a 21-19 overall record, and is in his third season as coach. Tony Romo is out because of coach’s decision (who plays a $108million contracted player in this game?), but these players are out with injury: Ron Leary, Nate Livings, Anthony Spencer, Tyrone Crawford, Jay Ratliff.

Enough stats… onto the cooking.

For the game we made chili to represent Texas and basil pulled pork for Miami- a little Cuban flare. The nice part about this combo was that the pork was super fast to prep- and took almost no effort. And it was delicious! Both the chili and pork can be served with tacos, chips, in sandwiches, with lime or avocado, or both, or over a bed of greens (arugula works great). We had an awesome family dinner chowing down (with a salad to off-set the heavy food and some stuffed jalapeños)- and were onto coffee before kickoff at 8.

Want to try making these great dishes?

The kitchen

Chili:

Prep: 12 minutes
Cook : 2 hours (stove top)
Servings: 15 (leftovers are GREAT for freezing and saving for lunches)

2 lbs ground beef
1 large green pepper, diced
1 large onion, diced
1 clove garlic, minced
1/3 cup chili powder
2 cans kidney beans
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
3/4 cup water
1 1/2 tsp salt
1 tsp sugar
1 bay leaf

Brown meat, pepper, and onion together in a large pot*
After meat is browned and veggies are soft drain the liquid from the pan
Add chili powder to the pan and stir
Open cans of crushed tomato, tomato paste and add to meat mixture
Open cans of kidney beans and pour only the liquid into the pan- Save beans for adding later
Add water, salt, sugar and bay leaf and simmer for 1 and 1/2 hours.
Add beans and simmer for 1/2 hour.
Serve with sour cream, cheddar cheese and tortilla chips.

*Be sure to add meat to a hot pot- meat in a cold pat is sure to stick. Add 1/3c water to the pot to help with the browning process.

Chili

Basil Pulled Pork:

Prep: 10 minutes
Cook : 8 hours (crockpot)
Servings: 6 (1 cup)

You will need
3# BONELESS pork shoulder/butt- if you can only find bone-in, the cook time will be longer
1 1/2 T basil infused olive oil (recipe below)*
20-25 fresh basil leaves

Using a fork, stab pork about 5 times, covering all sides
Massage oil into the meat
Cover pork in salt
Place half the basil leaves in the bottom of the crock pot, put the pork on top
Put the rest of the leaves on top
Cover and cook on low for 7 hours**
Uncover and shred pork
Recover and cook at low for an additional hour

*TO MAKE INFUSED OIL
1c fresh finely chopped basil leaves
1 1/2c extra virgin olive oil (EVOO is important here)

Place chopped leaves in sauce pot, add oil
Cook on med/high heat for 5-7 minutes
Take off heat and let the mix steep for 30 minutes
Strain oil into a glass jar

This oil will keep for one month and is perfect for our recipe, but pairs well as a dressing over salads, dipping for bread, oil for croutons, on pasta dishes, and even as an oil for your nails (add just a drop to your cuticles at night)!

**Please do not try and rush the cook time! The full 8 hours at low heat will bring the juices out and make this pork the perfect center piece to your meal.

Pulled Pork

Always have a spread that offers diversity and a whole lot of fun! … and make some time to give hugs to those you love!

Spread

Gramma and AddieThank you for joining us in our first week! We hope you can try these simple recipes with your family this week!  Congratulations to the Cowboys on their win!

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All pictures and recipes are the property of Carpenter in the Kitchen©. When reproducing recipes, please share with a link and give written credit, or use your own words. No pictures can be reused without prior permission.

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Filed under Cowboys 2013