Nichole Bohner Photography
Monday, August 08, 2011
sneak peek :)
I shot engagement picts for 2 amazing friends this weekend & couldn't wait to share the results! luv!!!
Nichole Bohner Photography
Nichole Bohner Photography
Thursday, April 28, 2011
baked pasta with chicken sausage
via melskitchencafe
INGREDIENTS:
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (Jennie-O is a solid choice)
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese
DIRECTIONS: ( Makes a heaping full 9"x13" pan or 2 8"x8" pans). Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.
Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.
Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.
INGREDIENTS:
1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)
12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick (Jennie-O is a solid choice)
8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded
1/4 cup grated Parmesan cheese
DIRECTIONS: ( Makes a heaping full 9"x13" pan or 2 8"x8" pans). Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.
Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.
Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.
Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to 1 to 1 1/4 hours. If baking from frozen, bake covered for 1 hour and 15 minutes, uncover and bake 30 minutes longer.
Tuesday, April 26, 2011
Monday, April 11, 2011
Wednesday, April 06, 2011
DIY biz cards
via isleofskye
I love rubber stamps & love this idea for business cards!
So, step #1 is to get a rubber stamp made w/ your info. (I have mine made at my local office supply store, but 2 other online options are: the stampmaker or iprint) #2 cut up a large painting or custom artwork, stamp the back – and voila! No two cards are the same, each individually cut and stamped by hand.
queso blanco dip
I added some more veggies to healthy it up. Well, as healthied up as queso dip can get! original recipe via
Queso Blanco Dip
Yield:
about 2 cups
Ingredients:
• 1/2 tbsp. canola or vegetable oil
• ¼ cup onion, finely chopped
• 1 or 2 jalapeño pepper(s), seeded and finely chopped - (depending on heat you want)
• 12 oz. white American cheese, shredded
• 4 oz. Monterey jack cheese, shredded
• ¼-2/3 cup milk
• 1 tomato, seeded and finely diced
• 2/3 cup salsa (I use my own canned version - you can find the recipe here!)
• 2 tbsp. cilantro, minced
Directions:
Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low. Add both of the shredded cheeses and ¼ cup of the milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency. Transfer to a warmed serving bowl and serve immediately.
Queso Blanco Dip
Yield:
about 2 cups
Ingredients:
• 1/2 tbsp. canola or vegetable oil
• ¼ cup onion, finely chopped
• 1 or 2 jalapeño pepper(s), seeded and finely chopped - (depending on heat you want)
• 12 oz. white American cheese, shredded
• 4 oz. Monterey jack cheese, shredded
• ¼-2/3 cup milk
• 1 tomato, seeded and finely diced
• 2/3 cup salsa (I use my own canned version - you can find the recipe here!)
• 2 tbsp. cilantro, minced
Directions:
Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes. Reduce the heat to medium-low. Add both of the shredded cheeses and ¼ cup of the milk. Whisk or stir until completely melted. Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency. Transfer to a warmed serving bowl and serve immediately.
Thursday, March 17, 2011
oreo ice cream sundae brownies
These were a big hit last weekend on our annual weekend ski trip to Sugar Bowl, so I thought I'd share!
INGREDIENTS:
1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)
*(optional) 1/4 cup of water - (I used this to thin out the mix, as it was super thick, & it still made for great results.)
Preheat oven & grease baking dish (size, as called for on brownie mix box) Combine brownie mix, eggs, and oil as directed on the back of the box. Add ice cream and hot fudge to the brownie batter and stir to combine. *This is where I added the optional 1/4 cup of water, as the mix was too thick to pour. Use your own judgement on the mix's consistency & proceed accordingly!* Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.
NOTES: I used a Family Size Brownie Mix, which called for a 13"x19" baking dish. I'm guessing that the larger mix equated to the extra thick batter. So, if going w/ the larger mix, be sure to add the additional 1/4 cup of water!
Recipe via kevinandamanda.com adapted via picky-palette.com. Check out her Phish Food Ice Cream Sundae Brownies.....I'm so trying that once next!
INGREDIENTS:
1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)
*(optional) 1/4 cup of water - (I used this to thin out the mix, as it was super thick, & it still made for great results.)
Preheat oven & grease baking dish (size, as called for on brownie mix box) Combine brownie mix, eggs, and oil as directed on the back of the box. Add ice cream and hot fudge to the brownie batter and stir to combine. *This is where I added the optional 1/4 cup of water, as the mix was too thick to pour. Use your own judgement on the mix's consistency & proceed accordingly!* Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.
NOTES: I used a Family Size Brownie Mix, which called for a 13"x19" baking dish. I'm guessing that the larger mix equated to the extra thick batter. So, if going w/ the larger mix, be sure to add the additional 1/4 cup of water!
Recipe via kevinandamanda.com adapted via picky-palette.com. Check out her Phish Food Ice Cream Sundae Brownies.....I'm so trying that once next!
Thursday, March 03, 2011
Tuesday, March 01, 2011
steals
sequin trim tote $12.50
embellished tank $12.50
plaid scarf $10
slouch ankle cowboy boots: $34.97
(Luv! I'm literally wearing these right now!)
Sunday, February 27, 2011
Cousin Adam's Apple Pie
via my cousin Adam
INGREDIENTS:
1 bottle of Everclear
1 gallon of Apple Juice
1 gallon of Apple Cider
12 Cinnamon Sticks
6 Quart Mason Jars
DIRECTIONS:
Boil Apple Juice, Apple Cider, & 12 Cinnamon Sticks in a large pot for 45 minutes. Strain out cinnamon sticks. Add 4-6 shots of Everclear (depending on the potency you would like) per quart jar & add the boiled liquid, divided equally amongst each jar. Cap & lid jars, store at room temp or cooler, & enjoy! (pictured above is a double batch)
UPDATE:
So, I posted this, before I actually attempted making it. Now that I've made a batch, I've learned a few things...
I used pint mason jars, not quart jars, as the recipe above, and divided 1 bottle of Everclear equally (about 3 shots each) among 7 pint mason jars. It made for a potent, but amazing batch. Also, only 9 cinnamon sticks came in the package I bought, so I used 9, instead of the 12 the recipe calls for. (I don't think it made any difference in the end result) Once I filled up the 7 jars, I realized I had tons of the apple juice/cider liquid left. So, I ran back to the store & picked up a 2nd bottle of Everclear. I repeated the same process, dividing the 2nd bottle of Everclear equally amongst the new set of 7 mason jars. I ended up w/ 14 pint jars of goodness!
INGREDIENTS:
1 bottle of Everclear
1 gallon of Apple Juice
1 gallon of Apple Cider
12 Cinnamon Sticks
6 Quart Mason Jars
DIRECTIONS:
Boil Apple Juice, Apple Cider, & 12 Cinnamon Sticks in a large pot for 45 minutes. Strain out cinnamon sticks. Add 4-6 shots of Everclear (depending on the potency you would like) per quart jar & add the boiled liquid, divided equally amongst each jar. Cap & lid jars, store at room temp or cooler, & enjoy! (pictured above is a double batch)
UPDATE:
So, I posted this, before I actually attempted making it. Now that I've made a batch, I've learned a few things...
I used pint mason jars, not quart jars, as the recipe above, and divided 1 bottle of Everclear equally (about 3 shots each) among 7 pint mason jars. It made for a potent, but amazing batch. Also, only 9 cinnamon sticks came in the package I bought, so I used 9, instead of the 12 the recipe calls for. (I don't think it made any difference in the end result) Once I filled up the 7 jars, I realized I had tons of the apple juice/cider liquid left. So, I ran back to the store & picked up a 2nd bottle of Everclear. I repeated the same process, dividing the 2nd bottle of Everclear equally amongst the new set of 7 mason jars. I ended up w/ 14 pint jars of goodness!
Friday, February 18, 2011
support local music & my bro: NW Ohio
Check out my brother on vocals & lead guitar! Click the link below & hear he & his band Endless Road covering Tony Rio's Freewheelin' on NYE 2010!!!
~Freewheelin by Endless Road~
Photo by Nichole Bohner Photography
For the Ohioans: Catch Endless Road live at Stella Blue in Archbold, OH on Sat. April 23rd at 9pm!
~Freewheelin by Endless Road~
Photo by Nichole Bohner Photography
For the Ohioans: Catch Endless Road live at Stella Blue in Archbold, OH on Sat. April 23rd at 9pm!
Friday, February 11, 2011
inspirations
via amy atlas
via apartment therapy
a giant frame housing tons of polaroids - i adore! via house love
via oncewed
Thursday, February 10, 2011
Wednesday, February 09, 2011
shoe love
I'm thinking about all the warm places I could wear these strappy, petal pink numbers while it's cold & crazy & wintery outside!
via christinlouboutin
via christinlouboutin
Monday, February 07, 2011
I would like a life w/ some adventures...
I would like a happy life with some amazing adventures, real friendship, love (real & true), a place to make & share my art, a nice piece of land, & the chance to gather with family & share it all.
Inspired by: artequalshappy.typepad.com
Sunday, February 06, 2011
Superbowl: Bloomin' Onion
In honor of the Superbowl, Amy & I tried our hand at making a deep fried Bloomin' Onion via this recipe from foodnetwork.com
ALMOST FAMOUS BLOOOMING ONION RECIPE
For the Dip:
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 1/2 teaspoons ketchup
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon* drained horseradish (*we used 1/2 a tablespoon)
• 1/4 teaspoon paprika
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper
For the Onion:
• 1 large sweet onion, such as Vidalia (about 1 pound)
• 2 1/2 cups all-purpose flour
• 1 teaspoon cayenne pepper
• 2 tablespoons paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Freshly ground black pepper
• 2 large eggs
• 1 cup whole milk
• 1 gallon soy or corn oil
• Kosher salt
Combine all of the dip ingredients in a bowl, cover and refrigerate.
Slice the onion:
(Check out the illustrations here for some extra help: how to slice a Bloomin' Onion)
How to Slice a Bloomin' Onion
1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.
2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.
3. Repeat to make four evenly spaced cuts around the onion.
4. Continue slicing between each section until you have 16 evenly spaced cuts.
5. Turn the onion over and use your fingers to gently separate the outer pieces.
Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 1/2 -4 minutes, then turn the onion over and cook until golden, about 3 1/2 -4 more minutes; drain on paper towels. Season with salt and serve with the dip.
ALMOST FAMOUS BLOOOMING ONION RECIPE
For the Dip:
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 1/2 teaspoons ketchup
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon* drained horseradish (*we used 1/2 a tablespoon)
• 1/4 teaspoon paprika
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper
For the Onion:
• 1 large sweet onion, such as Vidalia (about 1 pound)
• 2 1/2 cups all-purpose flour
• 1 teaspoon cayenne pepper
• 2 tablespoons paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Freshly ground black pepper
• 2 large eggs
• 1 cup whole milk
• 1 gallon soy or corn oil
• Kosher salt
Combine all of the dip ingredients in a bowl, cover and refrigerate.
Slice the onion:
(Check out the illustrations here for some extra help: how to slice a Bloomin' Onion)
How to Slice a Bloomin' Onion
1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.
2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.
3. Repeat to make four evenly spaced cuts around the onion.
4. Continue slicing between each section until you have 16 evenly spaced cuts.
5. Turn the onion over and use your fingers to gently separate the outer pieces.
Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 1/2 -4 minutes, then turn the onion over and cook until golden, about 3 1/2 -4 more minutes; drain on paper towels. Season with salt and serve with the dip.
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