Monthly Archives: January 2014

27 questions to ask wedding photographers

Although it’s been a fairly long engagement, things are getting down to the wire now. The fiance and I have had to step up in the wedding planning department.

Recently, we chose our photographer, and we are super confident in our decision. Here is the list of questions I asked, taken from various sources, but primarily from my wedding bible.

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Bacon greased Brussels sprouts…with bacon

This recipe was inspired by a dish in Vegetables Revised

Although, I would like to make it known that Brussels sprouts can definitely be enjoyed without additions such as bacon fat. I wanted to score points with the fiance felt like enjoying one of my favorite vegetables with a different twist.

Ingredients:

  • 3 bacon strips, along with the bacon grease*
  • 1/2 to 1 pound Brussels sprouts, stems and outer leaves removed, cut into halves or quarters
  • salt and pepper

*Or, 2 tbsp olive oil. (I used both a little olive oil and bacon grease.)

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Dijon mustard salmon

I’m proceeding on in the quest to eat more salmon.

Side note: I visited the Bonefish Grill recently for the first time, and it beyond exceeded expectations. I had the sea bass, and I also tried the fiance’s ahi tuna, and my friend’s tilapia. In addition, we had bang bang shrimp and bacon wrapped scallops with mango salsa for appetizers. To say it was amazing would be a gross understatement.

This is a dish I got from AllRecipes.com a few years ago, and have made four or five times.

Ingredients:

  • 2 salmon fillets
  • Dijon mustard
  • black pepper
  • Italian-seasoned breadcrumbs
  • 2 tbsp butter, melted
  • additional butter or cooking spray for greasing

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Santa Fe quesadillas

This dish  was inspired by a recipe in $3 Chicken Meals.

If you enjoy this one, also check out Cream cheese chicken enchiladas and Chicken fajitas.

Ingredients:

  • 1 1/2 chicken breasts, pounded thin and cut into 1/2 inch pieces
  • 1 (16 oz) jar salsa, divided
  • 1/4 cup canned corn
  • 1/4 cup canned black beans
  • 2 pickled hot peppers*
  • 2 (10 inch) tortilla wraps
  • 3/4 cup mayonnaise
  • 1 (1.25 oz) fajita seasoning packet
  • butter or cooking spray for greasing
  • 2 Roma tomatoes, chopped
  • 2 cups Cheddar cheese, grated

*I’m only using pickled hot peppers because I happen to have them on hand. Feel free to use fresh jalapenos or habaneros, or omit altogether.

Photo credit: BarnesAndNoble.com

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