Mother's Day

Yesterday was my first Mother's Day as a mother! So exciting! As if my little sweetie wasn't enough this year, Phil went way over the top and made the day absolutely so amazing and special.

These arrived on Saturday:

 Gorgeous!

Then yesterday morning, Phil brought me this:

 Those are pretty darn amazing waffles with pineapple! And inside the box was this beautiful necklace.

I wrapped up my other gift and took a picture! Little cutie in her PJ's!

And to end, just a few gratuitous pictures of our beautiful daughter...

Yogurt-Marinated Chicken Skewers

Here's a great summer grilling recipe we made last week! We usually don't eat chicken very often, because I usually think it's so boring and it's tough to give it flavor- especially grilled chicken- but these skewers were delicious!! The yogurt marinade really kept the chicken moist and added a lot of flavor. The pineapple on the skewers was a last-minute addition; the recipe I based this on had mango on the skewers, but we had some pineapple chunks in the fridge we needed to eat so I tried those. I think it probably worked out better than mango would have been! I served these along with a quinoa salad and some spinach.

Yogurt-Marinated Chicken and Pineapple Skewers
2 cloves of garlic, minced
3/4 cup low-fat Greek yogurt
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon ground coriander
1 teaspoon ground cumin
Salt and pepper
1 1/4 pound boneless, skinless chicken breasts, cut into chunks
1 cup fresh pineapple chunks
2 tablespoons Major Grey's chutney
1 tablespoon apple cider vinegar
1 tablespoon olive oil

1. In a bowl, stir together the garlic, yogurt, olive oil, lemon juice, mustard, spices, and salt and pepper. Add the chicken and coat well; cover and marinate in fridge 1-4 hours.
2. Thread chicken onto skewers alternating with pineapple (discard marinade). Grill on outside grill or grill pan until cooked through, about 10 to 12 minutes.
3. While chicken is cooking, make a glaze by stirring together the chutney, vinegar, and olive oil. Brush glaze over cooked skewers.

Lasagna Primavera

This recipe was originally one that I made when I was pregnant as a freezer meal, and it was so good that I recently made it again. It is perfect for spring, with the veggies layered with bechamel and lots of cheese. Lasagna tends to be pretty labor-intensive, but this one is actually pretty easy. Using the no-boil noodles really saves time. This makes a HUGE pan- instead of making one large lasagna, you can use two 8x8 square pans and freeze one of them for later, which is what I have done. Even half of this recipe provides Phil and I with two nights of dinner as well as some leftover lunches for me.

Lasagna Primavera
4 tablespoons butter or olive oil
1/2 cup flour
3 cloves garlic, minced
6 cups whole milk (or I used 5 cups 2% milk + 1 cup cream)
Pinch of nutmeg
1 pound package of frozen chopped spinach, thawed and squeezed dry
1 1/2 cups frozen peas
5 carrots, peeled and sliced
2 tablespoons chopped Italian parsley
15 ounce container part-skim ricotta cheese
1 egg, lightly beaten
1 package no-boil lasagna noodles
16 ounces mozzarella cheese, grated
1 cup grated parmesan cheese
Salt and pepper
Olive oil, for foil

1. Preheat oven to 400.
2. In large saucepan, heat butter or oil over medium. Whisk in flour and cook, stirring constantly, for 2-3 minutes. Gradually whisk in milk. Stir in garlic. Bring to a boil, stirring frequently; then reduce heat to a simmer and cook until thickened, about 3 to 5 minutes. Season with nutmeg, salt, and pepper. Stir in thawed spinach, carrots, peas, and parsley; set the sauce aside.
3. In a bowl, stir together the ricotta, egg, and salt and pepper.
4. In a 9 x 13 inch baking dish, spread a thin layer of sauce. Add a layer of noodles, then a little less than 1/2 of the remaining sauce, half the ricotta, one third of the mozzarella and parmesan; repeat. Add another layer of noodles, the remaining sauce, then the remaining mozzarella and parmesan.
**If freezing, freeze after this step.
5. Lightly oil a piece of foil and place over the lasagna. Bake for 45 minutes, remove the foil, then bake another 20 minutes until browned and bubbly.

Pretzel Chocolate Chip Cookies

I came up with these cookies because I love chocolate covered pretzels, and I was craving some homemade chocolate chip cookies, so why not combine the two? They were surprisingly good: the pretzel's saltiness was delicious, and added a nice crunch. The base for these is a recipe for soft chocolate chip cookies, which is what I prefer (like a nice chewy middle with slightly crisp edges, not doughy and underbaked. I hate that.).  One thing Phil and I noticed about these is that they're better eaten cool- after the pretzel pieces cool off and regain their crunch.

Pretzel Chocolate Chip Cookies
Makes about 3 dozen large cookies

2 1/4 cups flour
1/2 teaspoon baking soda
2 sticks unsalted butter at room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
1 cup pretzels, crushed (not too finely)

1. Preheat oven to 350. Line baking sheets with parchment paper.
2. In small bowl, whisk together the flour and baking soda. Set aside.
3. In bowl of electric mixer fitted with paddle attachment, cream the butter and sugars until light and fluffy. Beat in vanilla and eggs on low, scraping down sides of bowl and mixing well. Add the flour mixture and beat until just combined. Stir in chocolate chips and pretzels.
4. Drop heaping tablespoonfuls of dough onto cookie sheets (or use a cookie scoop) 2 inches apart. Bake until golden brown but still soft in center, about 10-15 minutes. Remove from oven and cool 2 minutes on cookie sheets, then transfer to wire racks to cool completely.

Country Chic Bridal Shower

 We had a whirlwind trip to Texas last week and one of the highlights was my sister's bridal shower.  My sister Lane hosted it at her apartment, and it was absolutely gorgeous! The theme was country-chic, with colors of aqua and pink and bird accents. Lane actually moved out all of her living room furniture and brought in rented tables and chairs! Here was the view walking in (her apartment is in a cute old building):

Doesn't it look so sweet? She used rented white chairs and plain white tableclothes for a neutral backdrop to all the decor.

The centerpiece was a bird cage painted aqua, with faux birds and wildflowers. She used white plates, paper napkins from Ikea with a cute, Liberty-esque print, and mason jars with striped paper straws for drinks. She attached a lace ribbon and tag with each guest's name, so the jars also served as placecards. The coasters are spray-painted paper doilies.

She went into such detail- she replaced art in her picture frames with scrapbook paper, cut-out hearts, and the future bride and groom's initials. There were additional arrangements of wildflowers in mason jars.

I didn't get a picture of the lunch buffet, but the food went along with the country theme: smoked turkey and pork loin along with mini-buns and BBQ sauce, homemade potato salad, a black-eyed pea and vegetable salad, green bean bundles, and watermelon. Dessert was mini-pies!

The drinks: "Bride-to-Be Bellini" and "Love is Sweet Tea". So stinkin' cute!!

I actually made the favors: a little bird's nest filled with Jordan almonds and a stamped label that said "Love Birds".

And a picture of the bride-to-be!

Stuffed Peppers with Spicy Italian Sausage

I didn't remember to get a picture of this one, but they're so tasty I'll post my recipe anyway! I made these yesterday for dinner- lately, I've been either making really quick dinners or doing things like slow cooker meals or casseroles like these peppers that I can make earlier in the day when (or if) Allie is napping. It's nice to just spend time with Phil and the babe when he gets home rather than be cooking. These also freeze really well.

I pretty much freelanced this recipe. I used brown rice since it's healthier, but I think it just tastes better in this recipe anyway. The currants may seem like an odd addition, but they really add a nice texture and sweetness. I also make stuffed peppers by halving the peppers, I know usually you would use a whole pepper with the top cut off, but the recipe seems to make more by halving them.

Stuffed Peppers with Spicy Italian Sausage
5 bell peppers, halved with ribs and seeds removed
Olive oil
1 cup brown rice
Bay leaf
1 pound spicy Italian sausage, casings removed
1 yellow onion, chopped
3 cloves of garlic, minced
1/2 teaspoon oregano
Pinch of cinnamon
2 tablespoons parsley, chopped
1 jar of marinara sauce (I like the San Marzano brand)
1/2 cup currants
1 cup grated Parmaggiano cheese
1/2 cup panko breadcrumbs

1. Make the rice: heat 1 tablespoon olive oil in saucepan over medium. Add the rice and toast for 2 minutes. Add 2 cups of water, bring to a boil, cover, and simmer for 45 minutes. Set aside.
2. Preheat oven to 425. Place peppers, skin side out, on baking sheet and drizzle with olive oil. Roast for 15 minutes. Cool.
3. In large skillet, brown the Italian sausage and break up into small pieces. When cooked through, add the onion and garlic. Sautee until the onions are translucent. Add the oregano, cinnamon, parsley, and 2/3 of the jar of marinara sauce. Simmer for 10 minutes. Remove from heat.
4. Add the cooked rice, currants, and cheese to the sausage mixture. Taste for seasoning and add salt and pepper.
5. Add a few spoonfuls of marinara sauce to the bottom of a large baking dish. Place the pepper halves skin side down in the dish. Fill each pepper generously with the rice-sausage filling. Drizzle the remaining marinara sauce over the peppers. (The peppers can be frozen at this point).
6. Cover dish with foil and bake at 425 for 20 minutes. Remove from oven, uncover, and sprinkle the panko over the peppers. Bake an additional 10 minutes or until breadcrumbs are brown and crispy.

Cranberry-Walnut-Oatmeal Cookies

I made these cookies last week- kind of a new take on oatmeal raisin. I think these are even better- the dried cranberries add a nice tartness.


My little kitchen helper loved to watch me make these cookies- she is much easier to entertain these days and is sometimes content to sit in her bouncer while she watches me and I narrate for her. It was funny- white noise really soothes Allie so the sound of the Kitchen Aid mixer practically put her to sleep!

Cranberry Walnut Oatmeal Cookies
3/4 cup softened butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
2 cups rolled oats
1 cup dried cranberries
1/2 cup chopped walnuts

1. In mixer, beat the butter until fluffy. Add the sugars, baking powder, baking soda, and cinnamon and beat, scraping down sides, until combined. Add eggs and vanilla and beat well. Add flour and mix. Add oats and beat together on low speed. Stir in cranberries and walnuts.
2. Preheat oven to 375. Drop spoonfuls of dough onto ungreased cookie sheet. Bake for 8-12 minutes or until golden brown.