Christmas in North Carolina

This Christmas was wonderful. I was unable to spend last year with my family so being here with them this year was truly a joy. Seeing them take part in Lindsey's excitement just warmed my heart. I love how much they love her and her them.

We spent most of December in a whirlwind of busyness. My parents returned from Iowa the second week of December and Lindsey's grandma and aunt visited from Ohio that same weekend. We did little decorating until mid December. Although, I think that actually helped remind us of what Christmas is all about.

I participated in a bible study with the women's ministry in my church this past november and it was solely focused on keeping Christ in Christmas. In the busy season of the holidays it is so easy to become stressed out and forget about what truly matters. For me and my family it is all about the birth of Christ. It is about the amazing day God became fully human to live his life as man to save us from our sins. The amount of love that takes is incomprehensible to me. But I am so grateful for it for now I have eternity with him in heaven. To me there is no gift worth that price and it is definitely not found in a store.

We baked cookies, sang carols, and just enjoyed the magic of Christmas together. What could be better?

The weather here has been absolutely beautiful this time of year

She had an early Christmas with her Ohio family. They got her some super fun toys including this minnie mouse big wheel. 

Such a focused little thing.

My mom has made the same sugar cookies every year since I can remember. They are absolutely delicious and totally addicting. She also whips up her own frosting that Lindsey obviously enjoys. 

Soo many cookies! We made plates and took them to our neighbors :)

Cranberry almond biscotti. These little bad boys are so good with a up of coffee in the morning. 

Soda Cracker toffee. So easy to make and even easier to enjoy.

We decorated cookies twice. Once with her family from Ohio and again with my brother and his girlfriend from Arizona. 

We spent Christmas Eve at Church like every year. Its usually my favorite service. So many amazing songs of praise. 

Our traditional Christmas Eve dinner minus tamales this year. Smoked sausage, Assorted crackers & cheese, olive tapenade, brie with pears & apples and petit fours. Of course wine and spiked egg nog are a must. 

She loves this little people nativity from my parents. She names all the people and animals. 

We always open presents on Christmas Eve in my family. This year with Lindsey we let her open her quiet gifts, clothes & books, on christmas eve and saved the noisy stuff for the next morning. 

No Christmas brunch is complete without a mimosa. That Cupcake Prosecco is amaze. 

I hope you all had a very blessed Christmas and New Years. 

XOXO

A Little This A Little That

Since Lindsey has been born there has not been one stage I have been anxious to get through. I didnt mind being up every three hours nursing, I didnt mind her having days and nights confused and I loved her starting to talk. I never pushed her to crawl, walk, roll, sleep through the night, etc. However, I am SO OVER this teething nonsense. AH! It hits like a tidal wave and suddenly shes up all night and doesnt want to eat.

I posted all about how I survive teething here but I have to say, I have stopped using the Hylands teething tablets after seeing them being recalled for causing seizures. Scary! We have been up all night for the past 4 nights, and lets just say this momma is tired! I am soo thankful for my family. My mom has been really great and getting up with her in the wee hours so I can get in a quick 2 hours and my grandma has been watching her in the afternoon so I can take a cat nap. I dont know what I would do without them especially since I am in summer school.

She is super precious though and I wouldnt trade her for anything. Even a full 6 hours of sleep.

In other news: our family bought a new Toyota Rav 4!! Yay us!! We traded in my moms truck for this baby. Itll be so great when we get to NC and have to drive in snow.

I have been wanting a quick an delicious lunch and egg salad has been first on my mind. This version has no mayonnaise and I skipped the bread and used pretzel chips instead. Delish and healthy and completely Dukan!

Healthy Egg Salad

Serves 4

- 8 hardboiled eggs 

- 3 TBSP plain non fat greek yogurt

- 1 TBSP spicy brown mustard

- Salt and pepper

- dash of paprika

I throw the eggs in a pot and cover with water. I then add a dash of salt, this will tell me if there are any bad eggs because they will float to the top. Then I stick them on the stove and crank the heat to high. I set the timer for 20 minutes and leave them alone. Once they are done, I run them under cold water and stick them in the fridge to cool. Once cooled, I peel them all, slice them in half and place them in a large bowl. I add the yogurt, mustard and spices and adjust accordingly. Remember, you can always add more but cannot take out! Then I dig in with a handful of pretzel chips! Yuuummm :)

I leave you with this thought: You will never know what God can do in your life unless you give him the chance to lead it.

"Blessed are the poor in spirit for theirs is the kingdom of heaven" Matthew 5:3

From the Heart

I love cooking for my family. It is something that gives me such joy and purpose in life. Watching their eyes light up and their mouths begin to water makes all the work I put into it worth it. This meal did all those things and more. It is so nice to cook for those you love and actually feel appreciated. Such a wonderful feeling. I do not cook every night. Luckily my mom in an excellent cook and she enjoys it just as much as I do! It is a big help because there are days where I am much too exhausted from doing school work, house work and not to mention a mom all day, the last thing I feel like doing is cooking. But alas, some days I look forward to that meal I will be preparing. And I am known to go all out :) These shells are so delicious they would make any pasta-hater change their mind. The filling is cheesy but light and complimented by a wonderful array of italian herbs. The sauce is hearty and meaty and balances out the light shells.

Three Cheese and Spinach Stuffed Shells in a Hearty Meat Sauce
Serves 6-8
- 16 ox box of Jumbo Shells
- 2 24 oz jars of tomato pasta sauce (I use Prego)
- 2 16 ox packages of italian sausage (could use breakfast sausage)
- 30 oz skim ricotta cheese
- 1 cup grated mozzarella
- 1 cup grated parmesan
- 1 egg
- 1 package of frozen spinach, thawed with the excess water squeezed out
- 4 TBSP dried basil, divided
- 3 TBSP dried garlic powder, divided
- 3 TBSP italian seasoning, divided
- 2 TBSP onion powder
- 2 tsp chili flake
- 8-10 slices fresh mozzarella
- salt and pepper

Heat a large pot of water over high heat and season well with salt. This is the only chance you have to season your shells. While that is heating, cook your sausage over medium high heat then drain the excess oil from the pan. Return to pan and add the 2 jars of tomato sauce as well as half the basil, garlic powder and italian seasoning and all of the onion and chili flake. Season well with salt and pepper, give a stir to combine and bring to a simmer. Add the shells to the boiling water and cook only half the time directed on the box. You want these very al dente because they will finish in the oven. Heat your oven to 350 and mix the 3 cheeses (minus the sliced mozzarella), egg, remaining spices and spinach. Once your shells are cooked, drain and rinse with cool water. They will be very hot and may need a minute to cool before filling. Spoon enough sauce in a 13X9 pan to cover the bottom. Spoon a small amount of the filling into the shell and place seam side down in the pan. Try not to over fill your shells. Once your pan is full of stuffed shells, spoon the rest of the sauce on top of the shells and cover with the fresh mozzarella slices. You could use shredded or grated parmesan as well but the fresh mozz is soo good. Bake at 350 for 25-30 minutes until cheese is nice and bubbly!

We enjoyed these amazing shells with a simple spinach salad with craisins, almonds and hardboiled egg.

I adore when food looks pretty!

We finished the evening with dessert and Grease. 

These boston cream pie cupcakes are to die for! They are insanely decadent and incredibly delicious. They are quite time consuming though so I think next time I will try my hand at a whole cake :)

I adore family time <3

Lets get light

Heres a piece of exciting news: Our family will be moving to North Carolina this August! Woohoo! My brother was accepted into a music conservatory and I will be reentering the University world after attending community college for far too long. The choices were between New York, Indiana, Michigan and Detroit. After many prayers and waiting we decided North Carolina would be the best choice over all for everyone in the family. We are so excited to start this new chapter of our lives!

Isn't that gorgeous!! Ah I can hardly wait! 

Anyway back to what we all love: FOOD!

I love making one day out of the week completely meatless. Usually its monday because the weekends are generally splurge city. My step dad was traveling and my brother was housesitting so this meal was perfect for just me and my mom. Especially since they would have hated that I replaced the meat with a mushroom. But take heart you meat eaters! You will NOT miss the meat! The portobello mushroom gives the perfect amount of meatyness (I make up words as I go) without the fat and grease that accompanies a real burger. The pesto and roasted red pepper add perfect touches of smoky and fresh taste. Oh and the side? TO DIE FOR! I have never had savory roasted sweet potatoes but my oh my I may never go back! The sweet potatoes are fresh and slightly sweet that the rosemary and garlic roast together in perfect harmony. I beg you to try this dish! Your taste buds will be dancing a happy dance :)

Portobello Burgers with Pesto and Roasted Red Peppers

Serves 4

- 4 portobello caps with the brown scales inside cleaned out and the caps cleaned with a damp paper towel
- 2 roasted red peppers cut in half (I just use a jar from Trader Joes)
- Jar of premade basil pesto
- 4 whole wheat buns
- sea salt and pepper
- olive oil

Heat a grill pan to high. Give your mushroom caps a nice rub down with olive oil and sea salt. Once your grill is hot add the caps. Then DO NOT TOUCH! They will take about 4 minutes a side depending on the size. Trust me when I say they will let you know when they are ready. They will release when ready to flip so don't try and pull them off. You will be sad. Heat your buns anyway you like. I put them in the oven at 400 for a few minutes to get them lightly toasted. Now assemble! Bun, mushroom, red pepper, basil pesto on top bun. THATS ALL! Healthy can be fast I promise :)

Savory Roasted Sweet Potatoes with Rosemary, Garlic and Parmesan Cheese

Serves 4
- 3 Large sweet potatoes peeled and diced about an inch thick
- 2 TBSP dried rosemary
- 2 TBSP dried garlic powder
- sprinkle of grated parmesan cheese
- 1/4 cup olive oil
- Salt and pepper

Preheat your oven to 400. Prep your potatoes and throw in a gallon freezer bag. This will make sure all the spices and oil are evenly distributed. Easiest way I swear! Add oil and spices and give a good shake. Spread evenly on a baking sheet. Now this is when I go in and add a little more of all the spices just to make sure all the potatoes are seasoned. Bake for 30-40 min. I like mine a bit crunchy so I leave them in for a little longer. You just want them to be fork tender. About the last 5 minutes or so give them a nice sprinkle of parmesan cheese. Scrumptious!

Homemade Granola

I have just recently rediscovered my love for yogurt. I used to eat it daily but I got tired of it and took a little break. But now I have added it back to my breakfast menu and added a little oomph to it. My favorite way to eat it is greek yogurt, berries, granola and a drizzle of honey.

I was buying prepackaged granola in the store for a while until I got the idea to just make it at home. In the store its pretty over priced for the amount you get. When you make it at home, you can make much more for a fraction of the cost. 

A bowl full of happiness first thing in the morning :)

Homemade Granola

3 cups rolled oats (not instant)

3 tablespoons packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/3 cup honey

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup coarsely chopped raw or toasted nuts or seeds

Preheat the oven to 300 and make sure a rack is in the middle. Mix the dry ingredients in one bowl and combine well. Mix the wet ingredients in another bowl and once mixed well combine with the dry ingredients. Make sure all the dry ingredients are coated then spread in an even layer on a rimmed baking sheet. Bake for 15 minutes. Take out and stir then place back in for another 5-10 min until the oats look nice and golden. Itll seem soft when you take it out but no worries, it hardens as it cools. Make sure to stir it every once and a while during the cool down.

Toasted almonds

Place almonds on a baking sheet at 350 and bake for about 10 minutes. You will be able to smell them. Take them out and let cool. Combine with granola and keep in an airtight container.

You can add anything your heart desires to this granola once it is cooled. Dried fruit, coconut, nuts, chocolate chips. Anything! I like to keep it simple and add what I want when I eat it.

Baby its cold outside

I hate the cold. I guess hate is really strong but being from the desert I do not know how to survive in the cold. The only plus is I love soup. And soup is great for the frigid blizzard weather out here in the midwest. I have made quite a few soups in my day but boy this one takes the cake. It is just pure comfort and you feel good eating it. 

Sweet Potato and Meatball soup

Makes a bunch ( me and the baby ate off it for a week and had enough to freeze)

10 oz baby spinach roughly chopped

32 oz chicken broth

1 15oz can black beans, drained and rinsed

2 sweet potatoes, diced and peeled

1/2 cup of mini shell noodles

1 lb ground beef

spices (oregano, parsely, garlic, onion and basil)

1 tbls oat bran

Mix your beef, spices and oat bran together and roll into small meatballs. Place in a 400 degree oven for 20 min. Next throw everything else into a big pot and bring to a boil. Add your meat balls, reduce and cover for one hour until the potatoes are nice and tender. 

Thats it. Seriously. Easy peasy and way yum. I would say it was pretty healthy too.

Baby approved :)

Lets be honest

I am a terrible blogger. I really am. I go weeks without posting. But thats not to say I dont love it because I do. I truly love the idea of having a journal of my life and the growth of my daughter documented as well as all my cooking endeavors. Im just busy. Im a mom, a student, a girlfriend and a daughter of Jesus. All of those require my time and my effort. They are rewarding in their own right but it is a day to day journey to be all those things. Lindsey is at the stage where she is incredibly mobile and such a joy to play with that I hate wasting any time I have with her. She is learning so much every day and amazes me constantly. I love her more and more every day I have with her. I made the deans list this semester. That in itself soaks up the majority of my free time. But to say I am proud of myself would be the biggest understatement of the year. I am more than proud because it has been challenging but will be incredibly worth it when I am finished. My relationship with my Creator is one that I thirst for more of. I sit down for my bible study in the morning and I take in as much as I can. I crave for more of Him and His presence in my life because since I have fully given my life to Him, words cannot express the feelings of joy and peace that surround me.

So Im not the best blogger. But that is one of my goals for the new year. To squeeze it into my hectic life and enjoy it. Because what is life if its not enjoyed? And with that I give you...

Oh Rachel Ray you are a woman after my own heart with this recipe. I kid you not if sexy were a dish this would be it. The feta and cherry tomatoes compliment each other beautifully with the combination of salty and sweet. Then you add the sweet shrimp cooked in hot chili that is balanced with velvety butter and the acid of lemon just pops at your taste buds in all the right ways. The picture does less than justice on how beautiful and satisfying this meal was. 

GARLIC CHILI SHRIMP AND GREEK SPAGHETTI

adapted from Rachel Ray

serves 4

INGREDIENTS

1/2 cup extra virgin olive oil (EVOO), divided

6 cloves garlic, sliced or chopped, divided

2 tablespoons chili flake, divided

1 pound jumbo sweet shrimp, deveined

Sea salt and pepper and/or Rachael’s seafood seasoning

2 pints cherry tomatoes

1 1/2 tablespoons chopped oregano or 1 1/2 teaspoons dried oregano

1 cup feta cheese crumbles

1 pound bowtie pasta

1/4 cup chicken stock

1 tablespoon butter

Juice of 1 lemon

Place 1/4 cup EVOO in a shallow dish with half the garlic and the chili pepper. Add the shrimp and season with seafood seasoning; add salt and pepper if not included in the blend. Marinate and chill for 1 hour.

Bring a large pot of water to a boil for the pasta. Salt the water.

Heat a skillet with a tight-fitting lid with the remaining 1/4 cup EVOO over medium heat. Add the remaining garlic and chili; stir for 2-3 minutes. Add the cherry tomatoes and oregano; cover the pan and raise the heat a bit. Cook, shaking the pan occasionally, until the tomatoes burst, 10-12 minutes. Mash up the tomatoes a bit and add the feta; stir to combine and reduce the heat to low. Season with black pepper, to taste.

Cook the pasta to al dente. Reserve 1 cup of the starchy cooking water just before draining.

Meanwhile, heat a skillet over medium-high heat. Add the shrimp and cook until pink and firm and brown at the edges. Douse the pan with vermouth; add the butter and melt. Add the lemon juice and turn off the heat.

Toss the pasta with the starchy cooking water and sauce for 1-2 minutes. Transfer to a platter, Top with the shrimp and the remaining sauce.

Good and good for you

I love a meal that leaves me totally satisfied without feeling like Im about to be induced into a food coma. This meal hit every delicious spot and gave me energy to go about my mommy duties. Lately I've been really careful about what I have been eating. Lindsey has been up all night and my food needs to give me energy, not drain me. I love a greasy bacon burger with the rest of America but this momma needs a little more good for you food. The squash in this dish is to die for good.

Let me introduce balsamic herb chicken and butternut squash with brown butter... You're welcome :)

Balsamic Herb Chicken

serves 2

-2 boneless skinless chicken breasts

- salt and pepper

- 1/4 cup Balsamic Vinegar

- 1/3 cup Olive oil

- 1 Tbls rosemary, oregano, thyme, parsley

- 1 tsp honey

Mix the last 5 ingredients together and let chicken marinate for at least 1 hour. Preheat oven to 350 and cook for 25-30 minutes until the juices run clear. This all varies depending on thickness of the chicken breast.

Butternut Squash with Brown Butter

via Martha Stewart

2 tablespoons unsalted butter

1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes

1/2 cup low-sodium canned chicken broth

1/4 cup water

1 tablespoon dark-brown sugar

Directions

Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.

Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

Making Your Own Baby Food

I am very blessed to be able to stay home with Lindsey. It is something I never take for granted. Since I am home, I try and use my time wisely and really enjoy making her baby food. I take comfort in knowing exactly what she is eating. Now that she is eating more "adult" food, I would rather make it than buy it. Not to say the jars aren't healthy! They are and I still use them for travel and going out but when we are home she normally eats what I make. I also make her food just about as flavorful as ours is. I do watch the amount of heat but I know I don't like bland food so why would she? :)

Pumpkin & Carrot 
1 15 oz can of pumpkin puree
1/2 cup carrot puree (2 jars of baby food carrot)
1 tsp cinnamon
2 Tbls vanilla yogurt

Mix it all together. When I serve it to Lindsey, I find I need to add a little water to thin it out. I keep half in the fridge and freeze the other half.

Butternut Squash Applesauce

Recipe adapted from here

3lbs gala apples, peeled, cored and diced

2 lbs butternut squash peeled, seeded and diced

1/4 cup water

1 tsp cinnamon

Throw all ingredients in your slow cooker on high for 4-5 hours and low for 8. Once the ingredients are nice and soft, I used my hand mixer to puree. This also makes a large amount and I froze a good portion. 

When making veggies or fruit I just throw the amount desired in a pot of boiling water until tender and soft. Then I puree it in my baby bullet. A food processor or blender would work just as well. Add as much water that you boiled the veg/fruit in to the consistency your little one prefers. There are so many benefits to making your won baby food. It is money conscious, health conscious and you can control how much you make. I always make a large amount to cook all in one day and store in the freezer. That way I have enough to last me until the next big cooking day.

Pumpkin cake with cream cheese frosting and apple cider glaze

Okay this is seriously the easiest, most delicious and moist cake I have made in quite sometime. The cake itself is only 2 ingredients. I was a little apprehensive as I was mixing it because it was really thick I though there was no way it would be that moist. But boy was I wrong. Give this bad boy a shot because frankly, its way to good not to.

This picture does not do justice. Blame it on the iPhone and my lack of photography skills.

Pumpkin cake with cream cheese frosting and apple cider glaze
Makes a 9x11 pan
1 15 oz can of pumpkin puree
1 box yellow cake mix
1 tsp cinnamon

1 can cream cheese frosting

Glaze
1 cup powdered sugar
2 Tbls apple cider ( I used apple juice)
1 tsp cinnamon
1 tsp pumpkin pie spice

Preheat oven to 350. Mix the puree, cinnamon, and cake mix with a hand mixer until well incorporated. Spray a 9x11 pan with non stick spray and spread evenly. Bake for 25-30 min until a toothpick comes out clean. Let cool completely and spread with your jar of cream cheese frosting. Mix ingredients for glaze until powdered sugar dissolves and drizzle over.

Twist on a Classic

Ever get tired of the same ol white or wheat bread? Have I got a change for you! Waffles. Yep you read that right. The same delicious breakfast food has been turned upside down and made savory and a bit spicy with the addition of jalapenos and cheddar. Dont knock it til you try it. And I urge you to try it.

Turkey Club on a Jalapeno Cheddar Waffle

Makes 2 Sandwiches

- waffle mix, any kind will do

- 1 jalapeno chopped

- 1/4 cup cheddar cheese

- lettuce

- bacon

- turkey

- ranch dressing

Mix the waffle mix as directed (mine makes 4 waffles per batch) and add in jalapeno and cheese. Heat up waffle iron to medium high and a skillet for the bacon. Cook the bacon until nice and crisp. Pour the mix in the center of the waffle iron and press down. Let cook until its starts steaming and has a golden brown color. Assemble turkey, bacon. lettuce and ranch in between and waffles like you would bread. Then viola! New take on an old classic! 

Hello Fall

Fall has officially fell here in Northwest Ohio and I could not be happier!! I love the leaves changing colors, and the crisp cool air! It has been especially chilly the past few days. Nothing screams for soup more than chilly weather. I love chicken tortilla soup. It reminds me of my Grandma. She gets it anywhere and everywhere they serve it. I spiced this up a bit and its delish! Way easy too since I just threw everything in the crock pot.

Crock Pot Chicken Tortilla Soup

Serves 2 

- 2 boneless skinless chicken breasts

- 1 tsp cumin

- 1 tsp cayenne

- 1 tsp chili powder

- 1 tsp paprika 

- Salt and Pepper
- 1 7 oz can chopped green chilies
- 1 10 oz can Hot Rotel (we like it spicy but you can use regular if you arent a huge fan of the heat)
- 16 oz low sodium chicken broth
- 1 can black beans
- sour cream, cheese, tortilla strips, lime, avocado for topping

Place chicken in a well greased crock pot. Sprinkle Seasonings on top. Pour the rest of the ingredients over the chicken and cook on high for 4 hours or low for 6. You can take the chicken out to shred it or leave it in and do it that way. Either way it is so tender it falls right apart. Top with your preferred toppings!

Burger Remake

I have a love affair with burgers. Well actually I have a love affair with most foods, but thats besides the point. I stumbled upon this recipe and it sounded so interesting I had to give it a try. The only sweet potatoes Ive had are at thanksgiving with roasted peeps on top. Yes peeps. Ill save that for next month. Anywho I urge you to break out of your food comfort zone and whip this up. Its really quick and really good!

Terrible photo but you can only do so much with an iphone and a grumbling tummy

Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado

Adapted from here

ingredients:

2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes


2 bulbs of roasted garlic (cut top off, drizzle with olive oil & wrap in foil, roast at 375 for 45 min)

1 cup cannellini benas (rinsed and drained if canned)


2 garlic cloves, minced


1/3 cup oat bran

1 large egg, lightly beaten


1 1/2 teaspoons smoked paprika


1 teaspoon onion powder


1 teaspoon salt


1/2 teaspoon pepper


1/8 teaspoon cumin


2-3 tablespoons olive oil


1 avocado, sliced


2/3 cup plain greek yogurt or sour cream


1 teaspoon maple syrup


extra salt and pepper for seasoning yogurt/cream

directions:

Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.

In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.

While mixture is chilling, combine yogurt/sour cream with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use.

Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes. Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes. Top with avocado

The Good Stuff

I am beat. School is in full swing and baby has been teething for the past week. I barely have time to shower, let alone blog. I know I have seriously been slacking. Ill still post every now and then but right now, it just is not my top priority. I have a couple posts planned for this week, including baby girl's 6 months. Yeah thats how far behind I am.

Now to the good stuff. This recipe was just too amazing I knew I had to put it on here. If not for all of you, for me to remember to make it again. Yeah that good!! If you have never had goat cheese I strongly urge you to try it. You never know whether you like something until you give it a try :)

Herb and Garlic Roasted Chicken with Cranberry Goat Cheese and a Honey-Balsamic Reduction over roasted Asparagus

Serves 2

- 2 bonless skinless chicken breasts, pounded out to be a little thinner

- 1/4 cup Lawrys Herb and Garlic Marinade

- Cranberry Goat Cheese (use to your liking)

- 1/4 cup honey

- 1/4 cup Balsamic Vinegar

- 1 lb of Asparagus

- Salt & Pepper

- Olive Oil

I like to pound out my chicken a little to quicken the cooking process. I place the breast in a ziplock bag and go to town with a skillet. Mainly just to flatten the really fat part and make it the same size. After that, pour the marinade in the bag and let sit for 30 min-24 hours in the fridge. Once marinaded, preheat oven to 350 and place chicken in a baking dish. Bake for about 20-25 minutes, until juices run clear. Take the goat cheese out of the fridge to bring to room temperature. Meanwhile, rinse asparagus and break the woody ends off. Line a baking sheet with foil (easy clean up) and arrange asparagus. Drizzle Olive Oil and sprinkle with salt and pepper. Once chicken is cooked, turn your heat up to 400 and cook asparagus for 10 minutes. While asparagus is cooking, heat honey and balsamic vinegar in a sauce pan over medium heat. Whisk it together and let it reduce. It will thicken up and be done at the same time as the asparagus. Grab your plate and start to assemble.  Place some asparagus on the bottom of the plate, lay the chicken on top. This is where your own taste buds decide how much goat cheese to spread on your chicken. Drizzle with the honey-balsamic reduction and enjoy!

Bacon Wrapped Jalapeno Poppers

I have been really good with this diet. This side dish or appetizer fits into those categories beautifully! However, it is not overly spicy. The cream cheese and honey play as a wonderful counterpart to the jalapeno's spice.

Bacon Wrapped Jalapeno Poppers

Serves 2 (can be adjusted to easily any amount)

4 Jalapenos cut in half, seeds and membrane removed

4 oz cream cheese (half a small dub)

4 pieces of thin cut bacon, cut in half

Drizzle of Honey

Preheat the oven to 400. I found the easiest way to spread the cream cheese inside the jalapeno is to put it in the corner of a freezer ziploc bag and snip off the ends. Perfect pastry bag as well ;) Drizzle a small amount of honey down the center of the cream cheese. Wrap in bacon and place on a baking dish. Bake for about 10 minutes or until your bacon is done.

*Next time I might add some monterey jack. If you add something to this recipe let me know how it turns out :)

Im still here!

Yes I am still alive! We have had quite the crazy last two weeks. Baby girl has been sick for over a week. We went to the doctor last week and they said it was a sinus infection given to her by me (sorry princess!). She has not been sleeping whatsoever. Like nothing. Every hour waking up. It has been a very long week and half for this mama. If lack of sleep wasnt bad enough, they put her on augmenten which has literally been wreaking havoc on the poor little thing. She has been spitting up very frequently (which she never does) and has had the worst diaper rash. Poor thing cries when she gets her diaper changed :( just absolutely breaks my heart!

However, low and behold she slept a full, continuous 8 HOURS last night! And the diaper rash looks much better today! Thank goodness!! I seriously hope this means she is starting to feel better because this mama starts school on Wednesday. Wish me luck!! Im going to need it... 

Yesterday was the big half birthday for my little angel. I cannot believe it has already been 6 months since she was brought into my life. Words cannot even express how much love I have for that little girl. She is the best part of every day. Sick or not. 

We went to the fair last weekend. Im so behind on my posts but here are some pictures from that little adventure!

Mommy & Baby

Cant forget about frozen cheesecake dipped in chocolate on a stick. Yeah I cheated alot last weekend.

On Sunday I made lasagna and then headed down the street to watch the fair parade. I honestly felt like I was in some country song. Totally different life here in these small towns. Not to mention they have a queen of everything. Horses, dairy, tomatoes, pork. You name it. I feel like a true Ohioan now. Juries still out if thats good or bad.

Hope you all had a great weekend!!