Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus

Ingredients

• 1 tablespoon salted butter, plus 1 stick slightly softened
• 1 shallot, minced
• 1 cup heavy cream
• 1/4 pound gorgonzola cheese,crumbled
• Kosher salt and freshly ground pepper
• 1 1/2 pounds flank steak
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1/4 cup paprika
• 1/4 teaspoon onion powder
• 2 pounds large asparagus, trimmed

Directions

Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.

Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.

Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total.

Cut the steak into -inch-thick slices. Top with the gorgonzola cream sauce, and serve with the asparagus and some barbecue butter.

Cinnamon Roll Bread Pudding

Ingredients

• 2 cups whole milk
• 3/4 cup heavy cream
• 4 large eggs
• 1/2 cup granulated sugar plus 1 tablespoon for garnish
• 1/3 cup nut-flavored liqueur (recommended: Di Saronno or Frangelico)
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 7 cups large dice cinnamon challah (or plain challah or brioche plus 2 teaspoons ground cinnamon) (about 10 ounces challah)
• 1 cup walnuts, toasted and coarsely chopped

Directions

Heat the oven to 350 degrees F and arrange a rack in middle.
Whisk together milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt in a medium bowl until egg is broken up and mixture is smooth. Evenly distribute bread and walnuts in a 2 quart baking dish, pour custard mixture over bread, and allow to soak for at least 15 minutes.
Meanwhile, bring about 8 cups water to a simmer over medium-high heat.
Evenly distribute remaining 1 tablespoon sugar over bread pudding. Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from water bath and let sit 5 to 10 minutes before serving. Serve warm, at room temperature.

Pumpkin Chocolate Chip Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (12-ounce bag) milk chocolate chips, not semisweet
• Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Autumn Potato Gratin

Ingredients

• 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
• 2 cups heavy cream, plus some to cover
• 4 tablespoons butter (1/2 stick)
• 2 sprigs each fresh thyme, sage, and rosemary
• 2 garlic cloves, cracked
• Salt and pepper
• 1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

Quick Pear Tart Recipe

Ingredients

• 1/4 cup raw sugar
• 2 teaspoons ground cinnamon
• 1 sheet puff pastry, thawed
• 1/2 stick butter, melted
• 2 (15 1/4-ounce) cans pear halves, keeping stem end attached, cut into 1/4-inch thick slices
• 1/2 cup shredded Cheddar

Directions

Preheat oven to 400 degrees F.

In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake until pastry is golden and cooked through, about 20 to 25 minutes.

Remove from tart from oven, sprinkle with cheese and bake until cheese melts, 5 minutes more.

Hot Spinach and Artichoke Dip

Ingredients

• 1 cup thawed, chopped frozen spinach
• 11/2 cups thawed, chopped frozen artichoke hearts
• 6 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup grated Parmesan
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

Directions

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Chicken Pot Pie

Ingredients

• 2 teaspoons olive or vegetable oil
• 1 cup chopped onion
• 4 boneless chicken breast halves cut into 1 to 2-inch cubes, about 4 cups
• 2 tablespoons all-purpose flour
• Pinch dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon paprika
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 medium red potatoes, cut into 1-inch cubes
• 1 (14 1/2-ounce) can crushed tomatoes
• 1 cup reduced-sodium chicken broth
• 1/4 cup dry white wine
• 1 teaspoon Dijon mustard
• 1/2 cup frozen corn kernels
• 1 (9-inch) refrigerated pie crust
• 1 egg, lightly beaten

Directions

Preheat oven to 425 degrees F.

Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and saute for 2 minutes. Add chicken and saute for 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate. In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender. Transfer stew to a clean 2-quart casserole dish and stir in corn. Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish. Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking. Place casserole dish on baking sheet and bake for about 8 to 10 minutes, until crust is golden.

Country Mustard Rubbed Pork Chops

Ingredients

• 1/2 cup country Dijon mustard
• 2 teaspoons herb garden seasoning
• 1 teaspoon crushed garlic
• 1 teaspoon honey
• 2 tablespoons freshly chopped parsley leaves
• 1 1/2 pounds thick-cut boneless pork loin chops

Directions

In a small bowl, combine the mustard, herb garden seasoning, garlic, honey and chopped parsley. Reserve 1/4 cup of the rub for serving.

Transfer mustard mixture to a resealable plastic bag. Add the pork chops and thoroughly coat with the mustard mixture. Let the pork chops sit for at least 5 minutes or as long as overnight, in the refrigerator, before grilling.

Heat a grill pan over medium heat. Grill the chops for 6 to 7 minutes per side.
Transfer to a serving platter and serve sprinkled with the reserved rub.

A Tasty Little Treat for the Holiday!!!!!

Spider Web Apples

 

Total Time:     20 mins

Prep Time:     20 mins
Cook Time:      0 mins

Ingredients:

4 apples
 

8 largemarshmallows

 

1/2 tablespoonbutter or 1/2 tablespoonmargarine

 

1/2 cup crispy rice cereal 

                   

1 tablespoonhalloween candy sprinkles (optional) 

            

4 wooden sticks

                   

Directions:

1. 1Stick a wooden stick into each apple.
 
2. In a medium sized microwave-safe bowl, put marshmallows and butter, and heat on HIGH in the microwave for 15 seconds. Stir. Heat for another 10 seconds and stir. Marshmallows should be smooth and pourable at this point, if not, heat in 10 second intervals until ready.
 
3. While still very hot, dip each apple one at a time into the marshmallow (you may need to return to microwave for a few seconds if marshmallow starts to get stiff). Lightly roll each in crispy rice, and set on a wax paper-covered cookie sheet 1-2" apart.
 
4. Reheat any leftover marshmallows (you may need to add one or two at this point). With a spoon, drizzle remaining marshmallow over apples, giving them a "spiderweb" look. While still hot, put sprinkles on the coating, if desired.
 
5. Allow to cool completely before serving. These are very sticky, but tasty!

 

Garlic and Greens Spaghetti

 

Ingredients

• 16 cloves garlic, thinly sliced
• 1/3 cup extra-virgin olive oil
• 2 medium onions, halved and sliced
• 1/8 teaspoon red pepper flakes, or more to taste
• Kosher salt
• 12 cups torn winter greens, such as kale, chard, escarole or mustard greens (about 2 1/2 pounds)
• 12 ounces spaghetti
• 1/4 cup grated pecorino romano cheese

Directions

Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

Chicken Veracruz

 

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 skin-on, bone-in chicken breasts (about 1 1/2 pounds)
• 1 teaspoon dried oregano
• Kosher salt
• 1 poblano chile pepper, stemmed and seeded
• 1/2 white onion
• 1 large tomato
• 2 cloves garlic
• 1/2 cup chopped mild pickled jalapeno peppers
• 1/2 cup green olives with pimientos, roughly chopped
• 1 cup dry white wine

Directions

Heat the olive oil in a large deep skillet over high heat. Pat the chicken dry and sprinkle with the oregano and 1 teaspoon salt. Sear the chicken until well browned, about 7 minutes per side.
Meanwhile, slice the poblano into strips and thinly slice the onion. Cut the tomato into 8 wedges and smash the garlic.

Once the chicken is browned, scatter the poblano, onion, tomato, garlic, jalapenos and olives over and around the chicken. Cook until the vegetables begin to soften slightly, about 5 minutes. Sprinkle with 1/2 teaspoon salt. Add the wine and bring to a boil; cover and simmer until the chicken is cooked through and the vegetables are soft, about 10 minutes. Serve the chicken with the vegetables.

Per serving: Calories 421; Fat 22 g (Saturated 5 g); Cholesterol 109 mg; Sodium 1,304 mg; Carbohydrate 9 g; Fiber 1 g; Protein 36 g

Garlic Chicken and Potatoes

Ingredients

• 2 pounds small red-skinned potatoes, quartered
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon cumin seeds (optional)
• Kosher salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 2 tablespoons packed light brown sugar
• 1 lemon (1/2 juiced, 1/2 cut into wedges)
• Pinch of red pepper flakes
• 4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
• 2 tablespoons chopped fresh cilantro or parsley

Directions

Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.

Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Per Serving: Calories 474; Total Fat 15 grams; Saturated Fat 3 grams; Protein 39 grams; Total Carbohydrate 45 grams; Sugar: 10 grams; Fiber 4 grams; Cholesterol 94 milligrams; Sodium 601 milligrams

Wellness Wednesday!!

Check out these simple tips to staying healthy!!! http://www.wholeliving.com/136136/50-simple-health-tips#26844

Easy Dinner Recipe: Lemon Chicken with Artichoke Hearts

 

 

Ingredients

• 2 tablespoons olive oil
• 1/2 medium yellow onion, finely chopped
• 3 medium garlic cloves, thinly sliced
• 1 1/2 pounds boneless skinless chicken meat, large dice
• 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
• 2/3 cup dry white wine
• 1/3 cup water
• 1 teaspoon freshly squeezed lemon juice
• 1/2 cup lightly packed thinly sliced basil leaves
• 1 teaspoon lemon zest

Directions

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.
SERVINGS: 3 (MAIN); Calories: 423; Total Fat 12 grams; Saturated Fat: 2 grams; Protein: 56 grams; Total carbohydrates: 11 grams; Sugar: 1 grams Fiber: 1 grams; Cholesterol: 132 milligrams; Sodium: 402 milligrams

Tasty Tuesday!

Delicious and healthy! Does it get any better than that? We know what we're cooking for dinner tonight: http://www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-apples-and-garlic-smashed-potatoes-recipe/index.html

A Fun & Healthy Snack!

Zucchini Parmesan Crisps

Total Time: 50 min

Prep: 20 min

Cook: 30 min
Yield: 4 servings, serving size 1/2 cup
Level: Easy

Ingredients

• Cooking spray
• 2 medium zucchini (about 1 pound total)
• 1 tablespoon olive oil
• 1/4 cup freshly grated Parmesan (3/4-ounce)
• 1/4 cup plain dry bread crumbs
• 1/8 teaspoon salt
• Freshly ground black pepper

Directions

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Per Serving:
(serving size, 1/2 cup)
Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg
Excellent Source of: Molybdenum, Vitamin C
Good Source of: Calcium, Manganese, Vitamin B6, Protein

Another Quick and Easy Weeknight Dinner Idea!!

Cajun Shrimp and Rice

Total Time: 20 min

Prep: 14 min

Cook: 6 min
Yield: 4 servings

Level: Easy

 

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 pound large shrimp, peeled and deveined, tails intact
• Kosher salt and freshly ground pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tablespoons chopped fresh parsley
• Lemon wedges, for serving (optional)

Directions

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Let's Have Breakfast for Dinner!

Roasted Vegetable Frittata

Total Time: 1 hr 10 min

Prep: 10 min

Cook: 1 hr 0 min
Yield: 6 to 8 servings
Level: Easy

Ingredients

• 1 small zucchini, 1-inch diced
• 1 red bell pepper, seeded and 1 1/2-inch diced
• 1 yellow bell pepper, seeded and 1 1/2-inch diced
• 1 red onion, 1 1/2-inch diced
• 1/3 cup good olive oil
• Kosher salt and freshly ground black pepper
• 2 teaspoons minced garlic (2 cloves)
• 12 extra-large eggs
• 1 cup half-and-half
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon unsalted butter
• 1/3 cup chopped scallions, white and green parts (3 scallions)
• 1/2 cup grated gruyere cheese

Directions

Preheat the oven to 425 degrees F.

Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

Motivational Monday

"Experience is what you get when you don't get what you want." - Dan Stanford

SUNDAY SPURSDAY!!!

Wether you're watching the game on Sunday because you love the spurs or just because it's the NBA Finals, we hope to hear you scream: GO SPURS GO!!

Let's Get Motivated!

“In order to succeed, your desire for success should be greater than your fear of failure.” – Bill Cosby

Motivational Monday

"Success consists of doing the common things of life uncommonly well." -Unknown

Motivational Monday

"What you get by acheiving your goals is not as important as what you become by acheiving your goals." - Goethe

Tastey Tuesday

Can you guess the top 10 super foods? I'm sure you will know them once you take a look at the list here: http://www.foodnetwork.com/healthy-eating/the-best-superfoods/pictures/index.html

Motivational Monday

"Do not wait to strike while the iron is hot; but make it hot by striking." - William B. Sprague

Tastey Tuesday

Berries are in season now so try this quick and delicious dessert tonight!http://www.foodnetwork.com/recipes/rachael-ray/berry-easy-dessert-recipe/index.html

Motivation!!

You MUST be the change you want to see in the world!!
- Mahatma Gandhi

Tastey Tuesday

Missed breakfast? You will not want to miss it tomorrow with this delicious twist on waffles: http://www.foodnetwork.com/recipes/food-network-kitchens/waffle-cake-recipe/index.html

Motivational Monday

"He who is devoid of the power to forgive, is devoid of the power to love." - Martin Luther King, Jr.

Motivational Monday

"A creative man is motivated by the desire to achieve, not by the desire to beat others." - Ayn Rand

Cross one thing off your To-Do List every month!

Why worry about signing on to your iResident every month to make your rent payment?

Have the pleasure of knowing that it is one thing you can cross off your To-Do List!

 

Sign up for Variable Recurring Payments from now until

Saturday 3.30.13 and be entered to win this weeks drawing for a FREE Spa Package!

 

Why miss out on this free prize!! 

If you have any questions feel free to stop by the front office or give us a call and we would be more then happy to help out set up your Variable Recurring Payment today!!

 

Marquis at Deerfield Team!

 

 

 

 

 

Tasty Tuesday :)

Vegetarian Pot Pie!


Want to try something new and satisfying? Check out this new recipe I found on the foodnetwork!

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_319344_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Motivational Monday

"If you are going to doubt something, doubt your limits." - Don Ward

RESIDENT REFERAL!!

Friends Make the Best Neighbors!

Refer a friend to move-in anytime from March 18^th – April 21^st, 2013 and receive a $300 Referral Bonus off of your rent!
 

Your referral bonus will be applied to your account after your

friend has been living with us for 30 days.

 

Marquis at Deerfield Team

 

deerfield@cwsapartments.com | 210.764.7000 | www.mqdeerfield.net

Enjoy $300 Off Your Rent!

 

 

 

 

Motivational Monday

"In order to succeed, we must first believe that we can." - Nokis Kazantzakis

Tasty :)

Want something to cool you down in the sun?  This is defiantly allow you to enjoy the beautiful Spring weather!
Check out the recipie http://www.foodnetwork.com/recipes/food-network-kitchens/fresh-fruit-and-mint-salad-recipe2/index.html

ENJOY!!

Motivational Mondays!!

"A creative man is motivated by the desire tp acheieve, not by the desire to beat others"

Motivation!!

"Every accomplishment starts with the decision to try"

San Antonio Botanical Gardens!

Any green thumbs out there? 

This Sunday starts the "Art in the Garden" at the San Antonio Botanical Gardens!!  It will be open from 9-5 pm and will consist of over 33 acres of art exhibits. 

This is an event you deffinatly DO NOT want to miss out on!

MOTIVATION!!

"Luck is what happens when preperation meets opportunity." - Roman Statesman

San Antonio Rodeo- One Republic!

RODEO San Antonio is still going on!!

Who is going to see One Republic tonight at the Rodeo?

It's going to be an awesome show!

This just made my mouth melt!!

Check out the recipe on Martha Stewarts website!
 http://www.marthastewart.com/315755/mini-heart-shaped-cake
It is the perfect Valentine's Day treat!



Motivational Monday :)

"Success is not final, failure is not failure:  it is the courage to continue that counts". -Winston Churchill

San Antonio, Stock Show & Rodeo!!

It's finally back!! San Antonio's Stock Show & Rodeo, 2.7.13-2.24.13

There is tons of artist performing at the Rodeo this year, from Lee Brice to Lady Antebellum all the way to Toby Keith!!! Who are you just dying to see?

Motivation

"We are what we reapedely do.  Excellence, therefore, is not an act but a habit" -- Aristotle

Super Bowl 2013

49ers vs Ravens!!
Who are YOU going for this Super Bowl Sunday??
On the other hand, how many of you are just watching it for the commercials?

Motivational Monday

"Happiness is not a state to arrive at, but a manner of traveling." -Margaret Lee Runbeck

Tasty Tuesday!!

Craving those comfort foods, but don't want the extra calories? Have we got a recipe for you!! Try this oven fried chicken tonight!
http://www.foodnetwork.com/recipes/food-network-kitchens/oven-fried-chicken-recipe4/index.html

Weekend Happenings

Who's going to the Spurs game tonight? YOU!! Spurs vs. Warrios tonight at 7:30 pm at the AT&T Center. Support your team! GO SPURS GO!!

Need something to warm up your bones, on such a cold day?  Try out this new recipe from Betty Crocker.  You'll absolutly love it!! 
While your at it, let me know how well yours turns out.

~Marquis at Deerfield Team

Motivational Monday

"Problems are not stop signs, they are guidelines." -Robert H. Schuller