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Rosemary Chicken with Arugula and Zucchini

March 20, 2015 //
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There are times where I just get a craving for rosemary. There is something about the scent and flavor of rosemary that I just have to have sometimes. This week was one of those times. If you are looking for a meal that is very light and fresh tasting this is it.

If I could eat rice every single day I would. Well, actually I kind of do, for lunch. But if I could eat it for dinner every day as well I would. I think my boys would most likely get a little sick of it. I had a craving for brown rice as well. This meal came out of those two wants.

Jackson loved this meal. He mentioned several times that it was a good dinner.

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Rosemary Chicken with Arugula and Zucchini

  • 2 boneless skinless chicken breasts cup up into pieces
  • 3 Tbsp olive oil
  • 1 clove garlic, pressed/minced
  • 2 Tbsp white wine vinegar
  • 2 Tbsp fresh finely chopped rosemary
  • 1/4 tsp sea salt
  • Fresh black pepper to taste (I added about 11 twists)
  • 1 large zucchini, zoodled I use this
  • Several handfuls of arugula, coarsely chopped
  • 1/2 lemon, juiced
  • Brown rice, cooked (optional)

In a large pan add the olive oil and garlic. Begin to cook garlic for 1-2 minutes until fragrant. Add the chicken. Coat well with olive oil and garlic. Add the white wine vinegar, rosemary, sea salt, and pepper. Cook chicken through. Once chicken is cooked add the zoodles and lemon juice. Continue to cook for several more minutes until zoodles are tender. When zoodles are done add the arugula. Mix well. Turn off the heat and just let the remaining heat wilt the arugula.

Serve over prepared brown rice.

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Categories Chicken, dinner, Reicpes

Lemon Honey Chicken Over Peppers

March 18, 2015 //
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Yesterday was St. Patrick’s Day. My feeds were filled with images of corned beef, cabbage, and potatoes. I went back and forth on what I should make for dinner. Ultimately I decided I wasn’t in the mood for corned beef. I did not really want a big heavy meal. I have had a slight cold or sinus infection this week. Nothing to knock me off my feet, but enough to be a touch annoying. Jackson does not recall having corned beef before. He has. I wasn’t really in the mood to try to convince him to try a brand new meat. Or cabbage! Sometimes he is not a big fan of change.

We went to the grocery store and I did show him what corned beef looks like. He said he wanted chicken for dinner. He didn’t have to twist my arm. I still wanted to have fun with St. Patrick’s Day though! I decided to make it about COLOR!

There are two recipes in this post. Happy St. Paddy’s Day!!! A day late, but with two recipes in hand 😉

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Lemon Honey Chicken

  • 2 boneless skinless chicken breasts, cut into bite sized pieces
  • 2 lemons juiced
  • 2 Tbsp olive oil
  • 1 garlic clove, minced
  • 1 Tbsp & 1/2 tsp honey
  • 1/2 tsp dijon mustard (look for one that has the least ingredients. Mine just has mustard, vinegar, sea salt)
  • 1/2 tsp oregano
  • 1/4 tsp sea salt
  • Several handfuls chopped spinach

Heat olive oil and garlic in a large pan for a couple minutes. Add chicken, and begin to cook. Add lemon juice, honey, mustard, oregano, and sea salt. Bring the sauce to a nice bubble, cooking chicken through. Reduce to a simmer so the sauce reduces and gets a little thicker. Add spinach and cook until wilted. My spinach was in there a touch too long. You can add it a minute or two before serving so it stays a brighter green.

Sautéed Orange and Green Peppers

  • 1 orange pepper, diced
  • 1 green pepper diced
  • Drizzle of olive oil

Combine the peppers in a medium sized pan. Drizzle some olive oil over them. Cook until tender.

I served the chicken over the peppers and it was a nice combination!

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Categories Chicken, Recipes, Side Dishes

Balsamic Vinaigrette

March 15, 2015 //
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I love nothing more than a delicious, bright, crisp, veggie filled salad. I am the person who quite literally will get a craving for a salad. Leafy greens are where it’s at! This salad and dressing I brought to a family party yesterday. I have previously made the dressing for other parties. At my son’s 4th birthday it was gone. Not a drop was left.

I do not consume store bought dressing anymore. Unless I am out at a restaurant. In my home though, I always prepare a dressing myself when I want one. They are actually very simple to make. There are no gross added ingredients. The sodium and sugar levels are in check. They are still flavorful! They are fresh!

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Balsamic Vinaigrette Dressing

  • 1/3 cup olive oil
  • 1/2 lemon juiced
  • 2 Tbsp Balsamic Vinegar
  • 1/2 Tbsp Red Wine Vinegar
  • 1 garlic clove, pressed
  • 1/4 tsp ground mustard seed

I combine all of the ingredients in an Oxo Salad Dressing Shaker. Close that bad boy up and shake well to mix. It is that simple. It is such a tasty recipe.

I do love the dressing shaker. Be warned though, it can pour out a little quickly. So drizzle with caution.

Salad

This is truly up to you and your tastes. For this salad I added spinach, arugula, radishes, purple/yellow/orange carrots, and cucumber. The last time I made this salad/dressing combo for a party I made it with spinach, arugula, orange carrots, tomatoes, and cucumbers. The dressing is tasty on any kind of leafy green/veggie combination.

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Categories Recipes, Side Dishes

Homemade Taco Seasoning

March 13, 2015 //
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Last night was Taco Thursday in our home. It isn’t a Thursday thing. It just so happens we ate tacos on a Thursday. This took three recipes to bring together. Taco seasoning. Tacos. Corn/red pepper salsa.

Three recipes in one this morning! It is your lucky day! Well really it just takes all three to bring this tasty meal together.

Full disclosure. These tacos are extra lean ground sirloin. On a typical taco night in my home we are eating turkey tacos. Unfortunately my butcher was out of white meat ground turkey. They would have had to freshly grind some more for me. While that sounds amazingly fresh, it seemed a bit too time consuming with two small boys in tow at the grocery store. One extra small boy was about 20-30 minutes away from being entirely ready for a nap. I took a hard pass on waiting and got the lean beef instead. Time management people!

These tacos pack an extra nutrient punch with black beans and spinach. I always add spinach to any dish I can. You cannot get enough leafy greens. I have no problem consuming my leafy greens, but sometimes my boys do. This is a great and tasty way to get them their greens.

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Taco Seasoning

  • 1tbsp dark chili powder
  • 1 & 1/2 tsps cumin
  • 1 tsp Mexican oregano
  • 1 tsp sweet paprika
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes
  • 1/8 tsp onion powder
  • Fresh ground pepper. To taste

I combine all of these in a small storage dish with a lid and I shake until perfectly blended. I keep my seasoning in this dish all of the time. I just add a batch to the remaining batch. I have even labeled the lid “taco seasoning” I use it in more than just tacos. If I want something southwestern in flavor, I often turn to this seasoning.

I do not add garlic to the dry seasoning. I love fresh garlic. I will always mince 1-2 cloves of garlic and cook it in a pan with some olive oil before adding any meat/veggies and the taco seasoning.

Tacos

  • 1lb ground meat. Turkey, chicken, extra lean sirloin.
  • 1 & 1/2 Tbsp taco seasoning. (you could add more if you want it a touch spicier. I have a little who doesn’t like super spicy yet.)
  • 1-2 garlic cloves minced
  • 2 Tbsp Olive Oil
  • 1 lime juiced
  • 1 Tbsp Apple Cider Vinegar
  • 1 can black beans rinsed and drained
  • several handfuls of spinach, chopped
  • Blue corn taco shells. I used these
  • Toppings of choice, tomatoes, cilantro, jalapeño, cheese

Saute the garlic in the olive oil until soft and fragrant. Add the meat and brown. After it begins to brown add the taco seasoning. Mix well. Cook through a little longer. Add the lime juice and vinegar. Cook for another minute or two. Add the black beans, mix well and heat through. Toss in the chopped spinach. Cook until spinach is wilted and the meat is thoroughly cooked. Scoop into taco shells. Add your desired toppings. I added tomatoes and cilantro to mine. I forgot to dice up my jalapeño. Normally I would add that as well.

Corn and Red Pepper Salsa

  • 1 red pepper diced
  • 1 Tbsp olive oil
  • 1 cup frozen corn
  • 1/2 tsp cumin
  • 1/2 lime juiced
  • pinch sea salt
  • cilantro diced to taste

Cook red pepper in the olive oil until it begins to get tender. Add the frozen corn and continue to cook. Add the lime juice, cumin, and sea salt. Mix well. Cook through until peppers are soft and corn is no longer frozen. Once done add the cilantro and combine well.

Add all to your plate and enjoy a deliciously fresh taco night in your home!

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Categories Recipes

Lemon Thyme Baked Chicken

March 11, 2015 //
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I decided to peruse the herb section at the grocery store. Maybe the spring like weather brought my attention to the idea of fresh herbs in my meal. There is something lovely about fresh air and fresh herbs. When my eyes hit the Thyme I suddenly had a deep craving for something Thymey. This meal is the fruition of that craving.

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  • 2 boneless skinless chicken breasts
  • 2 lemons, juiced
  • 1 Tbsp fresh Thyme chopped
  • 1 small garlic clove pressed or minced
  • 1 pinch sea salt

Preheat oven to 375.

Mix the lemon juice, thyme, garlic, and salt in a small bowl. Whisk until blended. Set aside

I slice each breast into about 4 pieces. So they are thinner. Arrange the chicken in a square baking dish. Pour the lemon mixture over the chicken. Bake in the oven for 30-40 minutes. I ended up baking mine for 40 because I had to feed the baby while it was cooking.

I served the chicken over zoodles and yoodles. Zucchini and yellow squash noodles I made with my Premium V Spirializer. I sautéed those in a little olive oil until they were tender. I place my chicken on top and spooned some of the reserved sauce in the bottom of the dish over the chicken and veggies.

I served them with a new recipe for sweet potato bites. I will save that recipe post for another time. I have a 5 month old who started his day at 2:30. Despite my attempts to get him to sleep until his normal time, he woke back up at 5:20. We are now hanging out in my living room. Stay tuned for the sweet potatoes. Jackson was over the moon for them. He was still talking about them shortly before bed. He HUGGED me for making them!

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Categories Chicken, Recipes

Balsamic Steak

March 10, 2015 //
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My sweet boy is sick. He even had a bit of a fever last night. The only meal he had eaten yesterday was breakfast. This child is normally an eating machine. There are days where I can barely keep up with getting food to him. His metabolism is off the charts! I wanted him to try to eat some dinner. I let him know his options. He picked one of his favorite meals. Potatoes. And steak would do for the meat.

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  • Aprrox 1lb of steak, a little over would be fine. I used tenderloin.
  • 2 Tbsp Olive Oil
  • 1 large clove of garlic
  • 2 Tbsp Balsamic vinegar
  • 1/2 Tbsp Red Wine Vinegar
  • 1 lemon juiced
  • 1/4 tsp ground mustard
  • Pinch sea salt
  • A couple twists of fresh black pepper

Cut the steak into pieces. Sauté the garlic for a couple minutes until fragrant. Add the steak and brown. Once browned add the Balsamic vinegar, red wine vinegar, lemon juice, mustard, sea salt, and pepper. Bring the sauce to a nice bubble. Reduce a bit and cook until the steak is done to your liking. This will vary depending on the size of your pieces and your preference. Mine cooked a little longer because the husband likes steak well done and Jackson gets freaked out over the fact that he once saw blood come from steak I was prepping!

I served this over my roasted red potatoes. One the side were rainbow carrots which had been lightly sautéed in some olive oil. They still had a slight crisp to them.

Jackson ended up only eating a few bites. It was at dinner that we realized his fever had gone up. He also just felt entirely miserable. You could see it all over his face. So he got some popsicles and we enjoyed this nice yummy meal.

Soon I will get my red potato recipe up as well! It truly is a go to for me. Jackson is obsessed with them. It is his most favorite dish of mine. It is so versatile they literally go with almost anything!

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Categories Recipes

Keepin it fresh!

June 11, 2011 //
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Yesterday I made my very first two batches of baby food! I am in love with this process. It was so easy. I think it took at most 30 minutes of my time and now I have enough food for many days.

I decided to purchase the Baby Bullet system. I liked it because of how organized it is. For me, anything with feeding my son has to be organized. I track the times on the Baby Connect application on my iPhone and iPad he eats and for how long every single time I nurse him. I have been doing this day in and day out for 18 weeks! I ordered the Medela Breastmilk Labeling and Storage System for when I do actually pump. I even ordered extra labeling lids. I am obsessed with keeping it organized. If you know me, I tend to be more of a person who works best in chaos. I scrapbook, for example, and the only thing I keep entirely organized are my brads. When I work, it is like a tornado came through. So for me to be utterly obsessed with organizing things is definitely a new trait I have developed as a mom. A good trait though. This photo shows the dial that you turn to make what day of the month you created the food on. You should not keep food longer than 30 days in the freezer and 3 days in the refrigerator. These cups can be refrigerated or frozen.

So when I was doing research the Baby Bullet just stuck out to me. I had received a baby food blender as a gift at my shower. This led me to go back and forth on what I should do. I HAD something to blend food already. Should I spend money on this system? What do I do with the extra blender now? Is this wasteful? I really wanted to make my own rice cereal as well as fruit and veggie purees. The Baby Bullet comes with a milling blade, the other blender I have does not. The system comes with all of this organizational stuff. I still had to purchase several more things for the blender I already had. They had a system too, but it all came separate. I decided to go with the Bullet. I am still not sure what I am going to do with my extra blender. I searched to see if I still had the receipt but I did not find it. I could have gotten store credit at least.

Now that I have taken the plunge, I do not plan to go back. I had a BLAST making Jack’s food yesterday. I had started him on a rice cereal that I bought. Against my original wishes. I found an organic one with the fewest ingredients possible. When we were ready to start him I hadn’t received the Baby Bullet yet. The recipes I found online for rice cereal seemed like rice cereal was complicated. That it didn’t store well. The recipe book in the Baby Bullet was the opposite. It made it seem easy peazy lemon squeezy! Yesterday I bought whole grain brown rice and milled and made my own baby rice cereal. I cannot emphasize enough how simple this was. We will see tonight how well it stored overnight.

I filled up enough jars for the next 3 days and then I froze the rest of the rice cereal. I may not use all of the rice cereal but it is no big deal if I don’t.

Since it had been 4 days since he was introduced to rice I also pureed some banana for him. I couldn’t wait to introduce some fruits to him. The bananas were like nothing. I measure out the water, 1/4 cup, and one banana. Placed it in the blender and voila! We had banana puree. Not all fruits/veggies can be done raw. But banana and avocado can.

It was interesting to see his face. He hasn’t big a huge fan of this new texture in his mouth overall. So he made his stink face at first, but then realized it was a little sweet this time and his expression was just priceless. Kind of like, huh, this is different…not terrible, still weird, but a bit better! I decided to taste it. After all it was just brown rice and banana and water. It was actually kind of good. To me it seemed like a banana applesauce texture. It was sweet and not awful! The bowl is a photo of the mixture together. He made some usual stink faces, but he wasn’t all miserable. I got some smiles out of him. He swallowed a lot, but still spit some out. It is an adventure. I am enjoying teaching him how to eat. He has to learn, just like I am learning how to make all of his food.

I never considered myself someone obsessed with all-natural things. But here I am, breastfeeding my son. The thought of putting formula in his body makes ME gag, and I am not the one who has to ingest it. The thought of processed baby food gives me the same reaction. I cannot explain why I am so against giving him these things. When I was formula fed and given jarred baby food. I am fine. A smart healthy girl! I also was never obsessed with organization, as I previously stated. Now I find myself consumed by both of these things when it comes to Jackson. An organized hippie, if you will. And I wouldn’t change a darn thing!

So here is to my newest adventure. I have conquered breastfeeding. I was determined to do that while pregnant. I was also determined to make my own baby food. I have achieved my first goal and I am onto goal number two. I do not plan to fail. We are off to a great start. I cannot fully explain the joy I get from doing these things for him. He doesn’t understand yet, and likely wont until he is an adult and looks back on these times. That is fine. Being a mom is all about selfless acts. You may never be thanked for them verbally. I do get a perfect little face buried in my neck when I hold him to my shoulder, I do get “big boy smiles” when I ask for them, I do get a baby who just wants to be held by me and me alone sometimes, I do get big blue eyes that look up at me after a feeding and then a silly grin spread across a precious little face. And a million other affectionate acts. THOSE are all the thanks I need for the billion little things I do day in and day out.

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Categories Baby food, Healthy Living, Jack, Momommahood
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