Next up is my dear friend Gretchen Davis who just welcomed her third beautiful child to her family! I cant wait to peek, we’ve been waiting on you little one…

]]> http://jackandrubystudios.com/blog/2012/05/10/10-on-10-may/feed/ 3 http://jackandrubystudios.com/blog/2012/04/24/for-the-love-of-sundays-13/ http://jackandrubystudios.com/blog/2012/04/24/for-the-love-of-sundays-13/#comments Tue, 24 Apr 2012 15:30:46 +0000 Shannon http://jackandrubystudios.com/blog/?p=3648

cant hardly wait.
taller.
clean as a whistle.
the music man.
unpacked.
our version.
the dynamic duo.
wishin’ & thinkin’.
let them eat cake.
O Captain, my captain.

up next in this month’s 10 on 10 is my dear mega talented friend, Rebecca Conway | Lifestyle Photographer | Knoxville, TN

the Lazy Susan friends have decided that in honor of April’s Earth Day, we will be celebrating with a recipe of the vegetarian/vegan variety. up until a few months ago, i was a vegetarian for about the last 8 years. i wont get into the long story of why i decided to eat poultry again but it may or may not have to do with the fact that i was substituting meat with loaves of french bread. yes, i said loaves. that is indeed plural.

so while i may not be full fledged vegetarian any longer, you’ll never push me off the veggie band wagon! i’m sharing with you one of my all time favorite veggie dishes- Balsamic Roasted Vegetables. it is perfect really any time of year because you can literally use whatever is available to you- potatoes, brussel sprouts, yams, bell peppers- you name it! I encourage you to hit your nearest Farmer’s Market and make friends with your favorite booth to find out what’s best for your area at this moment. And no trip to the Farmer’s Market is complete without a bag of Kettle Corn…

Balsamic Roasted Vegetables via epicurious | Bon Apetit

• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 3 garlic cloves, pressed
• 2 teaspoons finely chopped fresh thyme
• 1 teaspoon finely chopped fresh basil
• 2 large red onions, halved, thinly sliced
• 1 yellow bell pepper, cut into 1/2-inch-wide strips
• 1 red bell pepper, cut into 1/2-inch-wide strips
• 1 orange bell pepper, cut into 1/2-inch-wide strips
• 1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
• 1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
• Coarse kosher salt

Now, whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. Dressing can actually be made 1 day ahead. Just cover and chill until ready to use.

Toss your chopped veggies in a large bowl and sprinkle with coarse salt and pepper. Add dressing; toss to coat.

Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes. Serve on a bed of brown rice with a protein of your choice. or a loaf of french bread. whatevs.

make sure to check out the rest of our Lazy Susan circle including our newest addition, Allison Bickel of This Homemade Life; she is serving up a tasty Spring Minestrone Soup to celebrate our Earth Day edition!

take a tour through our group’s March, starting with my incredibly talented friend, Kristy Lane of Dallas, Texas.

so this month, we are tipping our hats to the one and only crock pot. yes, it may have had its hay day in the 80s but these here ladies all calling for a resurgence. nothin’ like a little “fix it and forget it”. this month i bring you an awesome Chicken Tortilla Soup. Add in some cornbread and you’ve got a pretty swell meal…

Chicken Tortilla Soup with Brown Rice

1 lb shredded cooked chicken
26 oz can of crushed tomatoes
14 oz red enchilada sauce
1 medium chopped onion
6 oz can chopped green chiles
2 cloves of minced garlic
3-4 cp of chicken broth
1-2 tsp cumin
1-2 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
2 cps cooked brown rice
1 package of frozen corn
corn tortillas
cilantro, lime and/or avocado for garnish

Pour everything into crock pot except for your corn tortillas and garnishes. Stir it around a little bit to get all the spices incorporated. Put your lid on and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

About 30 minutes before your set to eat, cut your tortillas into strips and then cut in half. Thrown in a bowl and drizzle with some olive oil and sea salt. Toss until coated.

Lay onto a baking sheet on cook on 350 for 8-11 minutes until crispy and golden.

While those tasty strips are in the oven baking, go ahead and chop up all your garnishes.

Just about now everyone is asking you what the heck smells so good. Scoop up some soup and toss your fixings on top. Just like that, DINNER IS SERVED!

Looking for more tasty slow cooker recipes? Head over to my pal Amanda Prince over at The Sunny Vegan for her Black Bean Chili with a secret!