Thursday, October 27, 2011
Harvest Party 2011
This year William insisted on being a pirate for Halloween (which he calls "Cowloween" even though he know thats not right). He has never seen a movie with a pirate in it besides the Jonah movie by Veggie Tales and we have no pirate books. It is a mystery to me really. I wanted Ruby's costume to go along with Will's so he was a pirate/Captain Hook and she was Tinkerbell. . .even though they've never seen Peter Pan. In the end they were cute and hilarious and I wanted to gobble them up.
Monday, October 24, 2011
Dirt Dessert in Mason Jars
Ok, so I am a little anal/ocd/obsessive about food so this is a crazy recipe for dirt dessert that uses only real sugar. It is obviously no where near healthy. I will be the first to admit it is way more complicated/expensive than just buying jello-pudding and oreos. . .but it helps me sleep at night knowing what I am feeding my children and other people's children. haha (I say this but the cupcakes I served were totally from Sam's Club. . .and they were delicious. . .so I am a walking contradiction) I made these for Will's birthday party and had lots of inquiries about the recipe. I sort of made it up as I went along but here is a basic recipe as far as I can remember making it.
Dirt Dessert in Mason Jars
Ingredients:
2 boxes of Trader Joe's Jo Jo cookies (I used chocolate but you could use either type)
2 packs of Organic Chocolate Pudding Mix ( I bought Dr. Oetker brand at Whole Foods)
1 carton Truwhip
2 tablespoons butter
1 cup sugar
1 package (8 ounces) cream cheese, room temperature
2-3 containers of Trader Joe's Belgian Chocolate Pudding (or you could buy another pack of pudding mix and prepare it. I just ran out of time so I went the fast route!)
Directions:
Process cookies in batches in food processor until cookies are crumbs, or place cookies in food storage bags and use a rolling pin to crush.
Prepare pudding according to package directions; fold in Truwhip topping. Combine butter, sugar, and cream cheese in another mixing bowl; beat at medium speed until smooth. Fold into the pudding mixture.
Spoon crushed cookies into the bottoms of the mason jars (you could also use little flower pots), next spoon in pudding mixture, another layer of crushed cookies and then finish with belgian chocolate pudding or box pudding.
Enjoy & then slip into a sugar-induced coma. (:
Thursday, October 20, 2011
Will's 3rd John Deere Tractor Birthday
We had a great time celebrating Will's birthday with our sweet family and friends today. It was insanely windy and pretty chilly but the sun was shining. Will loved it and went to bed wearing his green bandana.
The spread included a vegetable garden, chicken wings, feed, pigs n' a blanket, haystacks and of course. . .
CUPCAKES!
Maybe I ate the rest of this once I got home. . .
We sent guests home with dirt desserts and little tractor boxes filled with goodies.
Cousin love
Watching trains
Ruby verses Tractor (the tractor won)
How cool is this corn pool? As long as you don't mind finding corn in your pull-up, diaper, pockets, neck rolls, etc hours later.
Happy Birthday to my sweet, hilarious, kind, creative, loving, crazy boy! I love being your mama. I love the joy you bring to our family. You are the best. Seriously, the best. Kiss, hug, high-five, pound. XOXO
The spread included a vegetable garden, chicken wings, feed, pigs n' a blanket, haystacks and of course. . .
CUPCAKES!
Maybe I ate the rest of this once I got home. . .
We sent guests home with dirt desserts and little tractor boxes filled with goodies.
Cousin love
Watching trains
Ruby verses Tractor (the tractor won)
How cool is this corn pool? As long as you don't mind finding corn in your pull-up, diaper, pockets, neck rolls, etc hours later.
Happy Birthday to my sweet, hilarious, kind, creative, loving, crazy boy! I love being your mama. I love the joy you bring to our family. You are the best. Seriously, the best. Kiss, hug, high-five, pound. XOXO
Monday, October 10, 2011
Warm & Nutty Cinnamon Quinoa Porridge
A friend of mine gave me this recipe a few weeks ago and I finally got around to making it. Wow. So, so good! The textures and flavors go so well together and it is great for this cool Fall weather. You can use whatever type of milk and sweetener that you like, I just like to use whole milk and natural sweeteners. If you are a Trader Joe's lover like myself then know that they have all the ingredients for this recipe in their store including organic red quinoa. I cannot stop making this!
Ingredients:
1 cup whole milk, organic/raw preferred
1 cup water
1 cup organic red quinoa, rinsed (*If possible it is best if you soak the quinoa in 2 cups water + 2 tablespoons cultured buttermilk, kefir or whey for about 12 hours. Give it a good rinse after soaking. This will make the quinoa easier to digest.)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup pecans, chopped and toasted*
Maple syrup or raw honey for drizzling on top
Directions:
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15-20 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle with maple syrup or honey before serving.
*While the quinoa cooks, roast the pecans in a dry skillet over medium heat for about 3 minutes.
Ingredients:
1 cup whole milk, organic/raw preferred
1 cup water
1 cup organic red quinoa, rinsed (*If possible it is best if you soak the quinoa in 2 cups water + 2 tablespoons cultured buttermilk, kefir or whey for about 12 hours. Give it a good rinse after soaking. This will make the quinoa easier to digest.)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup pecans, chopped and toasted*
Maple syrup or raw honey for drizzling on top
Directions:
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15-20 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle with maple syrup or honey before serving.
*While the quinoa cooks, roast the pecans in a dry skillet over medium heat for about 3 minutes.
Sunday, October 9, 2011
Ruby Turns 1!
So Ruby turned 1. . . about 3 months ago and we had a sweet little party for her. Our themes were sunshine and lemonade! She really is "our little sunshine" as she brings so much joy to our lives. Here are some pics from the day.
Me and my sweet girl waiting for our guests to arrive.
She started walking about a week before her birthday
Lots of lemonade to choose from
And maybe I'm a little obsessed with mason jars. . . just a little. . .
Even Ruby was sampling flavors
Lemon Creme Cake
Lots of sweet friends celebrated with us. . .not all cooperated with having their picture taken
She got a little help with the candle from her broski
She licked it twice and then was done.
We sent our guests home with cupcakes in jars and wands
Happy Birthday to the sunshine in our lives! MUAH!
Me and my sweet girl waiting for our guests to arrive.
She started walking about a week before her birthday
Lots of lemonade to choose from
And maybe I'm a little obsessed with mason jars. . . just a little. . .
Even Ruby was sampling flavors
Lemon Creme Cake
Lots of sweet friends celebrated with us. . .not all cooperated with having their picture taken
She got a little help with the candle from her broski
She licked it twice and then was done.
We sent our guests home with cupcakes in jars and wands
Happy Birthday to the sunshine in our lives! MUAH!
Tuesday, June 28, 2011
Chicken Souvlaki
This is a great summer recipe and super simple. A friend of mine made this for me a few summers ago and I've been making it ever since. I buy the rotisserie chicken from Whole Foods when they are marked down to $5.99 on Tuesdays. I was also able to use fresh dill from our garden this year which was fun. (: Enjoy!
Chicken Souvlaki
Ingredients:
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
kosher salt and pepper
1 2 1/2- to 3-pound rotisserie chicken, meat sliced
1 large english cucumber, sliced into thin half-moons
1/2 small sweet onion (such as Vidalia), thinly sliced
2 tablespoons chopped fresh dill
4 flat breads or wheat pitas
1/2 cup plain yogurt, preferably Greek-style
Directions:
In a large bowl, combine the oil, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper.
Fold in the chicken, cucumbers, onion, and dill.
Divide the chicken mixture evenly among the flat breads and serve with the yogurt.
Chicken Souvlaki
Ingredients:
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
kosher salt and pepper
1 2 1/2- to 3-pound rotisserie chicken, meat sliced
1 large english cucumber, sliced into thin half-moons
1/2 small sweet onion (such as Vidalia), thinly sliced
2 tablespoons chopped fresh dill
4 flat breads or wheat pitas
1/2 cup plain yogurt, preferably Greek-style
Directions:
In a large bowl, combine the oil, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper.
Fold in the chicken, cucumbers, onion, and dill.
Divide the chicken mixture evenly among the flat breads and serve with the yogurt.
Monday, May 9, 2011
Chicken Vesuvio
The best thing about this recipe is that you can cook the ENTIRE meal stove-top in ONE POT. That means only one thing to wash! It is a great meal for when you have company over because it is a complete meal that looks really fancy even though it is super easy. All you'd need to add is a loaf of crusty bread and some glasses of wine! It is a Cook's Illustrated recipe from their "Skillet Supers" cookbook which I am newly obsessed with. I suggest having everything out and ready because this meal cooks up really fast.
Here is how you make it-
Chicken Vesuvio
Ingredients:
4 boneless, skinless chicken breasts
salt & pepper
2T olive oil
1 1/2 lb. baby red potatoes, scrubbed and halved
2 garlic cloves, minced
1 tsp fresh rosemary, minced
1/2 tsp dried oregano
1/2 cup white wine (and then drink the rest with your meal!)
1 1/2 cup low-sodium chicken broth or homemade stock
1 cup frozen peas, thawed
2 T unsalted butter
2 tsp fresh lemon juice
Directions:
Pat chicken dry and season w/salt & pepper. Heat 1 tablespoon oil in a large 12" skillet over medium/high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to a plate. (The chicken will not be fully cooked at this point, you are just browning it to seal in the juices/flavor)
Add remaining oil to the skillet and cook potatoes, cut side down until golden brown, about 7 minutes. Stir in garlic, rosemary, oregano and 1/2 tsp salt. Cook for about 30 seconds until fragrant.
Add wine and broth, scraping up any browned bits with a wooden spoon and bring to a boil. Make sure the potatoes are flipped at this point so they can cook all the way though. Return the chicken breast to the skillet on top of the potatoes. (They will just sort of hang out on top of the potatoes and broth and the steam will cook them the rest of the way through) Reduce heat to medium/low, cover and simmer for about 12 minutes until the chicken is cooked and the potatoes are tender.
Using a slotted spoon transfer the chicken and potatoes to a serving platter and tent with foil while you finish the sauce.
Increase the heat to medium/high and cook the sauce, uncovered until it is reduced to about 1 cup, about 5 minutes. Stir in the peas and cook until heated through, about 1 minute. Take the skillet off the heat and whisk in the butter and lemon juice. Taste and season with salt and pepper as needed. Pour sauce over the chicken and potatoes. Serve and devour. (:
Here is how you make it-
Chicken Vesuvio
Ingredients:
4 boneless, skinless chicken breasts
salt & pepper
2T olive oil
1 1/2 lb. baby red potatoes, scrubbed and halved
2 garlic cloves, minced
1 tsp fresh rosemary, minced
1/2 tsp dried oregano
1/2 cup white wine (and then drink the rest with your meal!)
1 1/2 cup low-sodium chicken broth or homemade stock
1 cup frozen peas, thawed
2 T unsalted butter
2 tsp fresh lemon juice
Directions:
Pat chicken dry and season w/salt & pepper. Heat 1 tablespoon oil in a large 12" skillet over medium/high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to a plate. (The chicken will not be fully cooked at this point, you are just browning it to seal in the juices/flavor)
Add remaining oil to the skillet and cook potatoes, cut side down until golden brown, about 7 minutes. Stir in garlic, rosemary, oregano and 1/2 tsp salt. Cook for about 30 seconds until fragrant.
Add wine and broth, scraping up any browned bits with a wooden spoon and bring to a boil. Make sure the potatoes are flipped at this point so they can cook all the way though. Return the chicken breast to the skillet on top of the potatoes. (They will just sort of hang out on top of the potatoes and broth and the steam will cook them the rest of the way through) Reduce heat to medium/low, cover and simmer for about 12 minutes until the chicken is cooked and the potatoes are tender.
Using a slotted spoon transfer the chicken and potatoes to a serving platter and tent with foil while you finish the sauce.
Increase the heat to medium/high and cook the sauce, uncovered until it is reduced to about 1 cup, about 5 minutes. Stir in the peas and cook until heated through, about 1 minute. Take the skillet off the heat and whisk in the butter and lemon juice. Taste and season with salt and pepper as needed. Pour sauce over the chicken and potatoes. Serve and devour. (:
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