She is the most amazing little thing in the whole world. I love her more than I ever thought I could and my love just grows larger for her every day. She had a rough first couple of months due to colic but we are slowly growing out of that and into a much happier baby. Also, it turns out naps help EVERYONE have a better day. The milestones she has reached include smiling at us, rolling from tummy to back (not very consistantly though), grabbing at toys on the bouncy seat, giggling on the rare occasion and babbling at us. She turned 3 months a week ago and we cannot believe how big she is! She is currently 12 pounds, 14.5 ounces and gaining quickly!
Monday, March 26, 2012
Friday, September 30, 2011
This amazing little miracle will slightly alter the goal of my blog. Before I pretty much stuck to recipes and food but moving forward I would like to include craft projects and general cuteness that occurs as I learn what it truely means to be a mom. I can't wait!
Oh, and I had to leave on this note....because little tiny baby feet are just so darn cute!!!
Friday, February 11, 2011
1 Sheet Frozen Puff Pastry
1 Banana, sliced into 9 pieces
36 Mini Marshmellows
Preheat the oven to 400 degrees. Remove puff pastry from freezer and let thaw on the counter for about 40 minutes. Unfold the sheet of puff pastry and cut into 9 equal squares. Place a dollop of Nutella, about 1/2-1 teaspoon, on each square. Top the Nutella with 1 slice of banana and 4 mini marshmallows. Fold one corner over to make little triangles. Use a fork to press the edges together to form a good seal. Move the triangles to a baking sheet lined with parchment paper. Beat the egg and brush over the tops of the triangles (this helps get that wonderful golden color). Bake for 12 minutes, or until the tops are very golden brown. Be careful consumming these, they are HOT when they come out of the oven...but oh so wonderful...
Note: The marshmallows are not a necessity. They make these very sweet. If you are not as huge of a fan of extremely sweet desserts, feel free to leave them out. You will still have an amazingly yummy snack/dessert!
Thursday, December 16, 2010
Healthy Chili Rellenos
4 large poblano peppers
6 ears corn on the cob or 3 cups frozen corn kernels
2 tablespoons of vegetable oil
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatos, drained well
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1 cup shredded Monterey Jack Cheese
Preheat broiler to high.
Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
While peppers are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
Once the peppers have cooled a bit, chop them into inch size pieces and toss with the corn mixture and pour into a 9 by 13 baking dish. Cover with the Monterey Jack Cheese and broil until top is bubbly and cheese slightly browns.
Enjoy with Mexican Rice and warm tortillas :-)
Tuesday, November 23, 2010
Anyways, back to cooking. This soup/chowder is perfect for a chilly day when all you want is some hearty soup. Or, a gross Houston day when you are trying your best to convince the weather that it is time to become cold. Oh Winter, where are you??
Poblano Chicken Corn Chowder
- 1/4 cup olive oil
- 3 large carrots, cut into 1/2-inch dice
- 2 large onions, cut into 1/2-inch dice
- 5 stalks celery, cut into 1/2-inch pieces
- 1/8 cup minced garlic
- 2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice
- 1 can corn
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground cumin, or more to taste
- 1/4 teaspoon dried thyme, or more to taste
- 1 tablespoon chicken base
- 3 quarts chicken broth
- 1/2 bunch fresh cilantro leaves, minced
- 5 cups diced (large pieces) grilled chicken
- 1/2 cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 1/2 teaspoon hot sauce, or more to taste
- 1 cup heavy cream
Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and corn, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.Picture to come at a later time :-)
Wednesday, November 3, 2010
They came out REALLY good. I bought some queso to dip them in and it was just ridiculously tasty. I currently can't find the recipe but I will update when I can!
Wednesday, October 27, 2010
1 28oz can Petite Diced Tomatos
3 6oz cans Tomato Paste
1/2 yellow onion, chopped
3 garlic cloves, minced
1 package of sliced mushrooms
red pepper flakes
In a large pot saute the onion and garlic until extremely fragrant. Add mushrooms and saute for about 3 mintues. Add diced tomatoes, tomato paste and water. Stir until a smooth consistency. Add all remaining spices. I forgot to measure so try your best! Let this simmer for about an hour. Enjoy!
Note: All tomato products used were Hunt's brand. Also, this freezes really well! Here are mine about to go into the freezer!