Not really a traditional couple? Well, check out this list of modern anniversary gifts!
Need a few ideas to stick with the theme? Check out About.com's 1st through 100th Wedding Anniversary Gift Ideas and Celebration Suggestions for a little bit of help!
Jess and Glenn continued their first date reminiscing by hosting their reception at the ultra chic Due Amici - the first place they had dinner together. I love this view of the head table.
The gorgeous bride and groom with his parents, George and Carolyn.
Since I've been coping with severe heartburn recently I've been doing everything I can to avoid triggering the pain by cooking no-acid, low-fat meals. Having an Italian husband who loves a homemade red sauce makes that a little difficult, but I've been scouring my cook books for delicious meals to make us both happy. These Chicken and Spinach Quesadillas were so delicious that we've already had them twice and I just came across the recipe two weeks ago! The hubs tops his with Texas Pete to get the heat he loves so much :)
Chicken and Spinach Quesadillas
(Recipe Adapted from Williams-Sonoma Food Made Fast: Weeknight Cookbook)
2 cups shredded roast chicken without skin
3 T. canola oil
6 ounces fresh button mushrooms, sliced
2 cups baby spinach
4 12-inch whole wheat tortillas
2 cups shredded low-fat mozzarella
1/2 cup low-fat sour cream
1) In a large, heavy frying pan over medium heat, warm 1 tablespoon of the oil. Add the mushrooms and saute until tender, about three minutes. Add the spinach and chicken, saute just until the spinach is wilted, about 30 seconds. Transfer to bowl.
2) Divide one cup of cheese among the tortillas, sprinkling it onto half of each tortilla, leaving a 3/4 inch border uncovered. Divide chicken mixtures among the tortillas. Top tortillas with remaining cheese. Fold the tortillas in half to enclose loosely.
3) Wipe out the frying pan with a paper towel and return to medium hear. Brush lightly with the remaining oil. Working in batches, add the quesadillas to the pan and cook until golden brown on the first side, 1 - 2 minutes over medium-high heat. Using a large spatula, carefully turn the quesadillas and cook until golden on the second side and the cheese is melted, 2 - 3 minutes longer. Divide the quesadillas among four plates and serve with sour cream.