Todd Helton’s last home Rockies game

On September 25, 2013 Jake and I were able to go to Todd Helton’s last home Rockies game. We didn’t originally plan on going- we have been on budget, buying a house and planning a wedding will do that to you. We both felt that this would be one of those games we would remember forever. 20130925_223703

We sat way up top in the upper level but we enjoyed ourselves! I had my first ever Rockies dog (a foot long hot dog with peppers, onions, mustard and yes ketchup even though some say that is a big no-no)

We enjoyed a few beers, met up with some friends and talked about the Helton bobble-heads and the grown adults who were willing to kick over kids to try to get one. Although the Rockies lost Helton has won the heart of Colorado Rockies fans for the last 17 years. Jake was right we will remember this game and a few others in our lives.

I will always remember my first NHL game with my parents (a Florida Panthers game) that was super exciting- full of players fighting, lots of snacks and soda- and if I remember correctly we had some pretty great seats. This was also about the time when I spent most of my days connected to my dad’s hip digging up worms and avoiding showers as well as wanting to go fishing instead of the 20130925_204916mall with my mom.

I will also remember my first Denver Nuggets game with my dad. That night happened to be Fan Appreciation Night and my dad and I got chosen to go down to the court and one of the players (his name escapes me now) took the jersey off his back, signed it and gave it to me in front of the whole crowd. I looked over to my dad and his excitement was palpable! We spent the rest of the night holding on to that jersey like it was our only prized possession. We told everyone we ran into about our experience. My dad made this great frame for that jersey that I will forever value and it will always remind of such an amazing night I got to share with my dad. An amazing night like that is one I hope to share with my kids someday.

Now, I can’t say that I am a sports fanatic- or that I know a lot about sports by any means. I do know that some of the major memories I have growing up are because of sports events. When I was younger, convincing my parents to buy the expensive cotton candy and souvenir cup, and leaving with a t-shirt we would grow out of within a few months. Begging my parents for a Chicago Bulls jersey and jacket, because I was obsessed! I will remember those moments for a long time to come and I am convinced that I will do those same things for my kids someday, because maybe someday when they are my age they will look back and smile at the memories.

Helton shakes the hands of fans for the last time at Coors Field

Helton shakes the hands of fans for the last time at Coors Field


Ham and egg cups

I am sure a lot of you have seen this recipe on Pinterest and online- I have made them before many times each time adding something new.
I like to add different veggies to make them a little more filling. These are perfect for breakfast on the go.


12 Eggs
12 thin slices of deli ham (preferably round slices and not too thin)
1 large portobello mushroom diced
1 large handful of spinach chopped
Fresh cracked Sea Salt and PepperImageImageImageImageImage

Preheat the oven to 400. Spray a muffin tin with cooking spray. Lay a piece of ham in each hole creating a little ham cup. Image
Sprinkle each muffin cup with spinach and mushroom. ImageCrack one egg into each hole top the egg with more spinach and mushroom and sprinkle with salt and pepper.
Bake the eggs for about 15 minutes until the white is firm bake for less time if you want the yolk to be runny.Image
Carefully remove each egg from the muffin tin.
You can serve these up hot, Jake also likes to take these to go for work the next day!Image


The anything marinade

Over the years I would watch my mom and dad make up marinades before taking the steak or chicken out to the grill. I always thought it was fun to start mixing ingredients together as a sort of experiment to see how things would turn out. My dad especially would always add a little extra something that would surprise me but would always turn out tasting delicious, I think he is the reason now that I love to be the one to come up with new concoctions for marinades and this happens to be one of them!


1/4 cup honey
1/4 cup balsamic vinegar
2 tbls rosemary
4 tbls olive oil
1 tsp cumin
1 tsp paprika
2 tbls oregano
2 tbls minced garlic
1 tsp salt
1 tsp pepper
1 tsp onion powder



Whisk all your ingredients together in a bowl and marinate your protein of choice for a minimum of two hours.ImageImage

Now when I say this is an anything marinade I really do mean it.  Try it on chicken, pork, beef, veggies, fish… you get my point. It is savory and it also has a little tang  to it which I enjoy. It does have quite a few ingredients but they all really work well together!


Yummy healthy zucchini cakes

This summer we were so lucky that we had so many veggies grow in the garden we had veggies coming out of our ears! We were looking for recipes to use them all the time, so here is one for you to make to use up some of the zucchini or squash you may still have left in the garden.

Hope you enjoy!


Zucchini (enough to make 4 c. shredded)
1 large shallot, finely diced
1 teaspoon . salt
1/2 teaspoon. pepper
1 egg
1/2 c. flour (I used almond flour but any kind will work)
Butter for cooking or Pam (something to cook your cakes with)Image

Using a box grater or food processor, grate the zucchini.
Ring out excess water with a cheese cloth or paper towel.
Combine the shredded zucchinis, shallot, salt, and pepper.
Fold in your egg into the zucchini mixture. Slowly stir in the flour. Image
Mix until well combined. Heat skillet or griddle.
Scoop your zucchini mixture onto the griddle (I used an ice cream scoop) Image
Cook for 2-4 minutes until brown and flip. Image
I kept my cakes warm in the oven while I finished up the rest of the cakes. I will add that the almond flour does give the cakes a slightly different flavor but everyone thought they were delicious!Image

Tip: Make sure that your zucchini is dry after you shred it or your cakes will get soggy. It will make a big difference with your mixture.


Whole chicken in the slow cooker

Slow Cooker Chicken

1 whole chicken around 5 pounds, insides removed and washed and patted dry
2 tablespoon of paprika (I used smoked because it is what I had on hand)
4 Tablespoons of montreal chicken seasoning
2 Tablespoons of onion powder
Salt and Pepper
(Feel free to add more to your liking)Image

Start by placing foil balls in the bottom of the slow cooker. Image
This step is so that the chicken is easier to remove later but it is not necessary
Make sure all the insides of the chicken are taken out and that you wash and dry your chicken.
Massage in all your seasonings- inside and out.

Place your chicken in the slow cookerImage

Cook chicken on high for 4 to 4 1/2 hours depending on the size of the chicken.
Get your chicken to an internal temp of 165 degrees.
Let your chicken rest before carving so you don’t lose all the juices!Image

Try your best to not open your slow cooker- but I would check your chicken at about 4 hours to make sure it does not dry out.


Strawberry Limeade- Jazzin it Up with J9 (Guest post)

Jazzin it Up with J9 – Post 8

My summer is officially over! School is back in session so that means this is my last guest post for the foreseeable future. So sad!!!
I thought there was no better way to end the summer (and guest posting) then with a COCKTAIL! I found this drink on the Make Life Lovely Blog
Don’t forget you can still follow me on Pinterest

Strawberry Limeade:
16 oz. fresh strawberries (1 lb. container)
1 cup sugar
1 cup fresh lime juice
6 cups water (I cup for syrup, 5 cups for final mixture)
Wash strawberries and cut off green tops. Puree in a blender until it reaches desired consistency. I pressed “Puree” on my blender and then did “Liquefy” for the last little bit. I don’t like pulp but if you do by all means keep it on “Puree” for a short time and you are good to go!
Then make simple syrup by mixing one cup of sugar and once cup of water. Stir and boil until the sugar dissolves. Let cool.
Combine the strawberry puree, syrup, lime juice, and 5 cups of water into a pitcher. Add your desired booze of choice (I did vodka but you could do gin or rum) Stir, and serve over ice.
(This mixture without alcohol has lasted me about one week in glass container in fridge and still taste great!)