Apples!

Staying home Part Time leaves me looking for creative things to do to entertain a 2 year old all day.

Today we decided our day would be all about apples. I have been itching to make some crockpot applesauce and I wish I hadn't waited so long to try and make some! It's amazzzing.

Plus, I have this incredibly cute helper who always loves to help me cook.

She loved turning the crank of the Peel Away Peeler. I've had this for a few years, and it's great for little helpers, because it peels, cores and slices the apple. (If it's setup right! )

                                  Time for a snack...

  She was generous enough to share some peelings with the pup too.

Adding the cinnamon and sugar.

While the apples cooked, we made an Apple Tree Craft we found over at Happy Home Fairy. She loves paint! And this little project gave us an opportunity to talk about what colors the apples and the tree are. 

The finished products:

The smell in the house is incredible while this is cooking. 

Crockpot Cinnamon Applesauce
4 large Fuji Apples, peeled and sliced into 1'' cubes
1 tablespoon cinnamon
2 tablespoons Brown Sugar

In a crockpot add the apples, cinnamon, and brown sugar. Cook on LOW for 4 hours. Blend with an immersion blender in the crockpot. Cool and serve.

2 year old approved!

Warm Quinoa Salad

Since about January, I have been trying clean eating. (Cutting back on sugar, processed, and refined foods.) 

It's not easy, especially being the foodie that I am. I like big, fatty flavors, y'all. But, I was determined to stave off those last few pounds of baby weight before squeezing myself into a bathing suit for summer. 

Enter quinoa. 

It's one of those things people tell you to eat for years, but you can never quite figure out how to make it....yummy.

Here's a fun nutritional comparison to rice. {More protein, fiber, potassium, zinc and folate.}

I played around some with quinoa, and now I'm in love. Lucy loves to eat "Keen-Ya" too. And the other night we were out of dog food, so the dog even had quinoa for dinner. Protein and folate for all!

The only person who's not sold yet? The Mr...but it's a work in progress.

(That crazy looking thing on the side is a veggie burger with hummus and avocados.)

Warm Quinoa Salad
can also be served cold
2 servings
1 cup of cooked quinoa (follow package directions)
1 large handful of kale or baby spinach
1/4 cup diced tomatoes
2-3 tbsp parmesan cheese
dash garlic powder
dash salt & pepper
dash red pepper flakes
juice from the wedge of a lemon
Olive oil (or coconut oil)

In a saucepan over medium heat, add olive oil, tomatoes and kale. Toss around for a minute or two to wilt the kale. Sprinkle garlic powder, salt, pepper and red pepper flakes, to taste. Add quinoa and stir to warm up. Add parmesean cheese until it melts (about 30 seconds) and juice from the wedge of a lemon. Serve warm or chill for later.

Herby Roasted Sausage and Vegetables

Autumn has finally arrived in North Carolina. In true NC fashion, this weekend it was 85 degrees, and today....60.

To say I love the fall is putting it mildly.  Leaves changing, leggings, booties (the shoe kind) and all things pumpkiny and roasty re-enter my life.

It's glorious, y'all.

And with a very busy toddler, roasting equals an easy dinner for us. I even had tiny toddler hands helping me add the herbs.

She may or may not have made a ridiculous mess, but I think it might be just why this meal is so delicious.

Feel free to add any veggies you like, and to throw handfuls of herbs all over the counter and floor. It's more fun that way, I promise.

Herby Roasted Sausage and Vegetables

1 14-oz package of Kielbasa, cut into 2" pieces and halved
1/2 lb new potatoes, rinsed
1/2 apple, cut into 1/2 inch pieces
1 small parsnip, peeled and cut into 1/2 inch pieces
1 small carrot, peeled and cut into 1/2 inch pieces
1/2 squash, cut into 1/2 inch pieces
1/4 cup red onion, cut into 1/2 inch pieces
1 tablespoon paprika
1 teaspoon rosemary
1 tablespoon oregano
1 tablespoon parsley
3 cloves garlic, minced
1 tsp salt
1 tsp pepper
4 tablespoons extra virgin olive oil

Preheat the oven to 425 degrees.

In a large ziploc bag, add all ingredients and shake until all ingredients are well coated. Add to a jelly roll pan to spread out ingredients evenly. Roast for 20-25 minutes until potatoes and carrots are fork tender, turning 2-3 times.

Feta Veggie Breakfast Scramble

I feel like scramble is the most appropriate word to describe breakfast time. 

Who has hours to cook up a delicious breakfast? {And if they do, is it still considered breakfast?}

I digress.

With a semi-toddler who is happy to try new things, I am staying on my toes trying to make sure I whip together healthy, balanced meals she and I can eat.

Enter the feta veggie breakfast scramble.

You can use any veggies you have leftover in the fridge for this scramble. I used zucchini, red pepper, tomatoes, and onion. I like to use more veggies than eggs so the veggies are bursting out of the scramble, and you get some in every bite. {Don't be shy with your veggies! }

It's quick, easy, and perfect for little baby fingers to pick up and feed themselves. And, if you've never tried feta cheese with your eggs, {like in this Quiche} you MUST. It's life-changing, really.

Feta Veggie Breakfast Scramble
2 eggs
1/2 zucchini, diced
1/2 tomato, diced
1/4 cup red onion, diced
1/2 red pepper, seeded and diced
1 clove garlic
Salt & Pepper, to taste
2 tablespoons feta cheese
1 tablespoon olive oil

In a saucepan, heat olive oil over medium heat until silky and coats the pan. Add zucchini, onion, red pepper, and garlic and sautee 2-3 minutes until translucent. Add tomatoes and sautee for 1 minute. Add feta cheese and toss around in the pan until it melts slightly. Crack eggs into pan (careful not to add shell!), and break the egg, scrambling it around with the veggies. Cook for 1-2 more minutes, stirring throughout until the egg is completely cooked. Serve and enjoy!

Guac Trio

I have a really fun idea for you for the 4th of July.

Take your favorite Guacamole recipe (such as this one) and make a guacamole tasting trio for your Independence Day celebration!

How To:
Before salting your Guac, separate your Guac into 3rds.
1) Leave one Guac au natural.
2) To the second, add crispy bacon, diced into small chunks. (You will not need to salt this one).
3) To the third, add grilled sweet corn.

Then, salt your corn Guac and plain Guac to your liking.

The bacon gives your Guacamole a nice, salty and crunchy surprise. (I mean, who doesn't love bacon??) The corn gives the Guacamole a nice sweet crunch.

Your friends may be torn about which one is their favorite, but they won't be disappointed.

buffalo chicken nachos

I have a husband who is obsessed with buffalo chicken. And I do believe the word obsessed is an understatement.

As an example, he has eaten it 3 times this week.

He has been begging me to make buffalo chicken for 5 years. I haven't. Because I didn't want to fail at something he loved so much.

And then this thing called wife guilt happened. {It's a lot like mom guilt.} So I scoured Pinterest and decided I was up for the challenge.

And then, the ideas just started coming to me, and I vowed to make some sort of Buffalo chicken once a week for the rest of his life. I'll take a giant slab of wife guilt if I ever fail him on Buffalo Chicken again.

These buffalo chicken nachos are crunchy and flavorful, topped with black beans, cheddar cheese, and drizzled with avocado ranch sauce. They just might turn you into a buffalo chicken fanatic too.

Buffalo Chicken Nachos
2 boneless, skinless chicken breasts
1 tbsp dill
1 tbsp garlic powder
1 bag of tortilla chips (we use whole wheat or flax)
1/4 cup buffalo sauce, plus more for drizzle
6 oz shredded cheddar cheese
1/2 very ripe avocado
1/4 cup ranch
1 can black beans

Marinate chicken breasts in 1/4 cup buffalo sauce, dill and garlic powder for at least one hour. Grill at 450 for 10-12 minutes until chicken is cooked all the way through. Slice Chicken into small slivers.

Cook the beans over low heat with liquid from the can for 10-12 minutes while chicken is grilling. Drain beans.

On a jelly roll pan, spread out bag of chips. Top with chicken, black beans, cheddar cheese. Broil on HI for 2-3 minutes until cheese is melted.

While the cheese is melting, in a food processor, puree avocado and ranch together until creamy and smooth.

Take nachos out of the oven to serve, drizzle with extra buffalo sauce and avocado ranch sauce.

***

What are your weeknight staples?

Pesto Chicken Kabobs

My sweet dumpling Lucy is 9 months today! 

I will be sharing our favorites later, but in the meantime wanted to share a quick weeknight dinner idea with you.

They are easy, fun, and super delish.

Pesto Chicken Kabobs
2 large boneless, skinless chicken breasts
3 tbsp prepared pesto
1/2 lemon, juiced
1 tsp garlic powder
Assorted veggies

Cut chicken into cubes. In a bowl, add chicken, pesto, garlic powder, and lemon juice and toss until well coated. Marinate for up to 1 hour.

Skewer on kabob sticks with your favorite veggies. (I use tomatos and zucchini.) Grill at 450 degrees for about 10 minutes, turning twice to char all sides.

crockpot sausage and peppers

Being a working mom is crazy. 

Sometimes I wonder how I get everything anything done.

My advice? Lots of lists. (Color coded of course). And caffeine. And crockpot meals.

This little dumpling, she is worth every crazy working-mom-minute. I truly relish the moments when I don't have to stand over a stove and cook while Lucy plays on the floor beside me. 

I relish the chance to "be still" and get on the floor and play right along with her. To become the mountain that she climbs on, the drum that she whacks her toy against, and the and the lap that she loves to cuddle in. 

Which is why I love my crockpot.

And you will love your crockpot too, when you whip up this spicy concoction of wonderfulness. Spicy and tangy with gooey pepper jack cheese melting over onions and peppers and sausage. It's almost as delicious as the "rest" you enjoy while it's cooking away without your help.

Crockpot Sausage and Peppers

1 tbsp olive oil

8oz jalepeno chicken sausage (or pork)

1 can diced fire roasted tomatoes

1 can tomato sauce

1 tbsp tomato paste

1/2 can beer (I used Guinness) 

3 tbsp italian seasoning

3 cloves garlic, minced

1/2 onion, sliced thinly

1 bell pepper, sliced thinly

salt and pepper, to taste

4 hoagie rolls

4 pepper jack cheese slices

Combine diced tomatoes, tomato sauce, tomato paste, beer, italian seasoning, garlic, onion, bell pepper, salt and pepper in a crockpot. 

Sautee chicken sausage links in olive oil for 2-3 minutes to brown the outsides of the link. Slice links in half and add to crock pot and submerge in liquid. 

Cook on high for 3-4 hours or low for 6-8 hours and serve on hoagie rolls. Top with cheese.

*   *   *

“Stand firm and you will see the deliverance The Lord will bring you today…The Lord will fight for you; you need only to be still.” (Exodus 14:14)

kale salad with chili lime vinaigrette.

Yep. 

I'm cooking taking pictures of my food again.  After having lunch at this amazing little cafe and shop in Raleigh called Zest Cafe, and trying their "eat more kale" salad, I was determined to recreate it. 

And do exactly as it said, eat more kale. Like, every day if possible. 

This salad is amazing. And I can say that because I didn't make it up. Make it. Eat it. Love it.

Kale Salad with Chili Lime Vinaigrette

2 cups kale, chopped

1 tsp salt

1 cup spring mix

1/4 cup grated parmesan cheese

1 avocado, sliced into cubes

1 orange, peeled and cut into segments

1/4 cup rasins

for the vinaigrette:

1 tsp sesame hot chili oil 

1 tsp ancho chili powder

juice of 1/2 lime

1 tbsp honey

1 tbsp dijon mustard

Put kale in large bowl, pour 1 tsp salt over kale and massage with clean hands for 1-2 minutes until kale reduces in size and is more tender. Add spring mix, cheese, avocado, orange and rasins. Add vinaigrette and enjoy!

making baby food: fruit

Remember when this was a cooking blog?

I had all these yummy recipes I was making and taking pictures of and talking about.

Well, in the words of Sweet Brown, "Ain't nobody got time for that." {Please watch Sweet Brown's video-you must. You must.}.

Now that Lucy is here, dinner time is crazy...Between cooking, and checking on baby, and "Hi, honey how was your day?" with my husband, and trying to eat, while trying to convince someone that she can wait 30 more minutes to go to bed so we don't wake up at 5 in the morning, there is no time for leisurely cooking and taking pictures, and maybe not even blogging about it.

But we'll get there my friends, one day again.

In the meantime, I can show you an easy-peasy recipe for pureed baby fruit. This would be good for apples or pears.

Step 1: Cut apple into cubes of even size.

Step 2: Put apples into a saucepan with about 3/4 cup water. Bring to a boil, cover pan, then reduce to simmer. Simmer for 10-15 minutes until apples are fork tender. Take off heat and leave pan covered for 5 minutes to cool apples. (If you leave the cover on the pot, the water is less likely to evaporate so you can use it for pureeing.)

Step 3: Using a food processor, puree apples with some of cooking water until you get to desired consistency. 

I then store the applesauce in these super cute Baby Magic Bullet containers or put in ice cube trays to freeze and store in Ziploc bags. I've found that 1 apple makes 2-2oz. containers of baby food.

Happy baby food making!

Worth the wait...stuffed zuchinni boats

4 days and counting until our due date for the bean!

And dear Lord, the wait is exhilarating and simultaneously could drive this new mom and dad to be nuts at the same time.

So, in the meantime, I cook. And we wait.

And we brace ourselves, every time a round of time-able Braxton-Hicks comes along.

And sigh a great big sigh every time they disappear.

These stuffed zucchini boats require a little bit of preparation and attention, and a little bit of waiting. But it will be worth the wait.

Crispy zucchini boats stuffed with tomatoes and onions in creamy parmesan and white wine mixture with crunchy breadcrumbs that will make your mouth water and your stomach happy.

{And it won't require nine months of baking to indulge in the end result. }

Stuffed Zucchini boats
adapted from Rachael Ray's Mama Elsas Stuffed Zucchini

2 large zucchini, sliced in half horizontally
1 can diced tomatoes
1/4 cup parmesan cheese
1/4 cup white wine (can substitute chicken broth)
1 clove garlic, minced
1/2 cup onion, diced
1/4 cup breadcrumbs or crushed ritz crackers
2 tbsp olive oil
salt & pepper, to taste

Preheat oven to 425.

Slice zucchini in half horizontally, and slice 4 rows of cuts 3/4 of the way through the zucchini lengthwise. Add cuts horizontally throughout the rest of the zucchini, creating a 1/4" lattice. Using a spoon, scoop out the zucchini, leaving boats remaining. (Be careful not to get to close to the edges or the boats will not hold up.)

Place zucchini boats on a baking dish and drizzle 1 tbsp olive oil over zucchini. Roast for 7-10 minutes until browned and slightly tender, flipping once halfway throughout.

While zucchini is roasting, heat a pan with remaining olive oil to medium heat on the stove. Add zucchini "meat" (previously scooped out of boats), onion, and garlic and sautee 2-3 minutes until tender and translucent. Add wine to the pan, scraping up the brown bits and reduce wine to half about 3 minutes. Add tomatoes (drained) and parmesan cheese. Cook 2-3 minutes until thick and creamy.

Stuff zucchini boats and top with bread crumbs. Turn oven to BROIL and and heat for 2-3 minutes until breadcrumbs are crispy. Serve and enjoy!

divine intervention

Sometimes God does funny things around us to show us that He's looking out for us.

Like giving you a Full moon 3.5 weeks before your baby is due. {It could happen at ANY moment, right? I mean I'm not antsy or anything...}

Or...making the black beans in your fridge spoiled as you were pulling together ingredients to come up with a pre-dinner snack.

Seriously. Black beans? What was I thinking?

This little salad is similar but different to a recipe you may have tried before: Crunchy Tomato and Cucumber Salad. 

I like to keep you on your toes people.

If you, too happen to be seeking a little snack, and you too happen to have all of these ingredients, AND a commemorative football bowl to kickoff the first NC State Game of the season, you too, should make this yummy salad.

I pinky promise I won't make you put black beans in it.

Parmesan Zucchini and Tomato salad 

1 zucchini, sliced thinly into crescents

1 pint cherry tomatoes, rinsed

1/4 cup red onion, sliced thinly

1 clove garlic, minced

Juice of 1 lemon

2 Tbsp olive oil

Salt & pepper, to taste

2 Tbsp fresh grated parmesan cheese

Combine all ingredients into a bowl and serve cold. 

"But the wisdom that comes from heaven is first of all pure; then peace-loving, considerate, submissive, full of mercyand good fruit, impartial and sincere." James 3:17

Cinnamon Sugar Pita Chips.

This baby is a maniac for sweets.

Which has lead me on an exploration of all foods covered in sugar. Somuchso that today, when I stared at a coffe cake candle I have in my kitchen, I decided it was a good time for coffee cake.

I mean, when is it not  a good time for coffee cake?

So far, I have decided that the Pioneer Woman makes the best coffee cake ever, aptly named "The Best Coffee Cake Ever."

And it is. It really, really is. And it should be, because it has FOUR sticks of butter in it.

Today, this pregnant lady decided that she was a) way too tired to bake, b) didn't need to eat four sticks of butter, and c) may or may not have all of the ingredients.

And a yummy snack was born.

I wish I could take credit for the invention of this snack. I cannot. Stacy's Pita Chips makes these Ah-mazing Cinnamon Sugar pita chips.

Which brings me back to being way too tired to bake go to the grocery store.

This pregnant lady, did, however have pitas. And Cinnamon. And Sugar. Score one for preggers.

If you find yourself in the same preduncament, make these. They are sweet and crunchy and taste like a little bite sized coffee cake. On a pita chip. Sans all the butter.

Which illicited a major baby dance party in my belly after I ate them. Wouldn't it be awesome if we took a page from fetus' and danced after we ate something we liked?

I think we could start a trend y'all...

Cinnamon Sugar Pita Chips
3 whole pitas cut into 1'' squares
4 tbsp brown sugar
2 tbsp cinnamon
2 tbsp olive oil

Preheat oven to 375.  In a large bowl, mix together pita squares, brown sugar, cinnamon, and olive oil.  Toss until well coated, adding more olive oil if necessary to lightly coat the pita squares.

Spread out evenly on a baking sheet and bake 10-12 minutes, flipping once, until pitas are crunchy. Serve and enjoy!

"How sweet are your words to my taste, sweeter than honey to my mouth!" Psalm 119:103

Happy PINs-day

Happy PINs-day!

Otherwise known as sharing-my-latest-Pinterest-find-with-you-Wednesday. {Pins-day for short.}

Zuchinni Tots.

Perfect to take to a party or serve as a healthy and delish side item for your dinner. Tonight.

You might even fool your kids into thinking they are eating something fried. (My lil baby bean sure was).

Crunchy tots full of cheesy vegetable goodness that I can only thank my sweet lil sis for, accidentally leaving some just-bought zucchini's at my house when she was here for a visit this weekend.

And when you eat them and decide they are delicious, you too, can thank my little sis and Pinterest for the inspiration.

Zucchini Tots
adapted from the Curious Country Cook
1 large zucchini
1/4 cup red onion
1/4 cup panko bread crumbs
1/4 cup parmesan cheese
1 egg
1 tsp cayenne
1 tsp garlic powder
Salt & pepper
Cooking oil spray

Preheat oven to 400 degrees.

Using a box grater, grate zucchini. Place zucchini in 2 paper towels (or a dish towel) and squeeze as much liquid out as physically possible.

In a large bowl, combine all ingredients until they stick together. Spray a mini muffin tin with cooking spray and scoop spoonfuls of the sticky vegetable tot mixture into cups. Fill to the top.

Bake at 400 for 15-17 minutes until crispy on top.

"You are my refuge and my shield; I have put my hope in your word." Psalm 119:114

Strawberry Daiquiri Mocktails

Hello summer!

AKA Hello 90+ degree temperatures.

And being hot all the time.

And trying to find ways to stay cool.

While being 7 months pregnant.

Sheesh.

Well pre-pregnancy I would have settled for a glass of cold sangria, Margarita, or a cold cold glass of wine.

Enter the Strawberry Daiquiri Mocktail.

And the awesome thing about this Mocktail?

Without all the rum and sugar in it, its basically just a smoothie. With attitude.

That will make you daydream that you may actually be drinking a cocktail.

The perfect sweet and tart drink to enjoy this July 4th. (With or without rum!)

Strawberry Daiquiri Mocktail
adapted from Dave Lieberman

5-6 sweet strawberries
1/2 lime, juiced
1/4 cup sparkling water
4-5 pieces of pineapple
2 Tbsp pineapple juice
1 peach, diced

Add all ingredients into a blender and blend until pink and daiquiri-like in consistency. Add more liquid as necessary to blend.

"Gracious words are like a honeycomb, sweetness to the soul and health to the body." Proverbs 16:24

peanut butter pumpkin dog cookies

Fat Dog has mastered the art of being adorable. 

And fat.

Step 1: Cue big, puppy dog eyes.

Step 2: Stick paw of choice into the air to "shake" and show what  a good dog you are.

Step 3: Make cute little whimper-y noises that are quiet yet hard to ignore by funny talking humans.

If you've ever been a dog owner, you know just how important treats are to bribing your dog to do anything. And if you have a very hard headed bulldog, you especially know,

treats=come.
treats=stay.
treats=stop barking at the neighbors.
treats=stop rolling in the mud.

So, in this house, cute puppy dog eyes are allowed.

And so are treats.

I wonder if it will be that easy to bribe our lil' bean? 

Peanut Butter Pumpkin Dog Treats
adapted from Kelly on AllRecipes

2 1/2 cups whole wheat flour
2 eggs
1 cup canned pumpkin
2 heaping tablespoons Peanut Butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees. Combine ingredients in a large bowl and stir. Once the mixture is partially combined, remove your rings and using your hands, mix the dough together, folding and kneading as you mix until well combined.

Using a rolling pin, roll out dough to 1/2" thick. Using a knife, cut into 3" x 1" rectangles, or cut out with cookie cutter of choice. Poke holes for dramatic effect using a fork.

Bake at 350 for 40 minutes until hard and crunchy.

Serve to a hungry, obedient pup!

These were given two [very enthusiastic] paws up!

They make great gifts for dog cousins too!

"What good is it for someone to gain the whole world, yet forfeit their soul?" Mark 8:36