Birthdays are a big deal!
If you say we should be thanking and celebrating our mothers on our own birthday, because after all, we had little to do with our own existence, and all the pain and suffering they went through on that specific day to give us life after carrying us under their heart for 9 months of reeking havoc on their body… I’d like to high-five you… in the face… with a chair. Don’t get me wrong, I appreciate what my mom went through, and I’ve experienced, TO FULLEST EXTENT, the previously described escapade. BUT STILL, I hold tightly to the persuasion that birthdays are to celebrate the birthed, not the birth-er. That day’s called Mother’s Day.
That being said, we celebrated 3 years of Apollo on May 1st. We think his actual birthday is somewhere in the 3rd week of April, but that’s the day we decided to get a puppy and it’s easy to remember and yada yada yada. He received a new chew toy and bone. Winner of a selection, because instead of consuming the bone, he tries to preserve it by burying it in secret hiding places. Preciously the couch cushions, and today, under Eli’s pillow.
Pinterest is littered with food pictures. Around any holiday these food items become themed. Sometime they’re usable recipes for us none-Betty-Crocker types. One popped up I could actually make.
Rainbow Ring Easter Basket Cake… NAILED IT! Well almost. I had to substitute a rectangle pan for the bundt one because I don’t have one… so there went the “Ring” and “Basket” potion. But I totally rocked the “Rainbow” and “Cake” part of the title. Other than that I followed the recipe exactly. This is how mine turned out.
It was a colorful addition to my lifegroup’s Seder supper.
Cheesy Broccoli Chicken Foil Packs was what’s for dinner – minus the bacon. Why go without bacon you ask?! “For the Love of Bacon.” combined with my utter dislike for multiple cooking steps in dinner prep and we had no bacon. Also, I cut the recipe in half because I’m ridiculous about portions… because I get weird about leftovers. Regardless, it fed all 3 of us, and it was yum!!
Thinking I might try this with turkey breasts for a simple Thanksgiving dinner. Toss in some cranberries and serve with mashed potatoes.
Auntie Becca got Eli finger paints for his birthday, and we used them for the first time this morning. Yeah, I know, my kid spending the first 2 plus years of his life not being introduced to finger painting, is not grounds for mom of the year award. For 2 reasons… 1) finger painting is messy and getting messy is hard to do when temperatures are so cold. 2) Eli doesn’t like being messy in a texture kind of way – sand, snow, bubbles… not his thing when it sticks to his hands, or feet, or legs, or clothes, or shovels… sigh. Finger painting went better than I was expecting!
At first Eli wanted to play with the just bottles… and was unsure about the feel of the paint.
Even with additional colors, he only wanted to use the tip of his finger.
He eventually got into the spirit and used more than one finger, but was “all done” once the paint started drying on his hand. And He stacked the plates together to hurry along the clean-up process.
For the record, he was NOT okay with Mommy using his truck to paint. Next time, paint brushes.
I’m always looking for a new twist on an old dish. AND I’ve found one (actually the second one) for ravioli! Ravioli can now appear on our monthly menu 3 times without being a repeat dish. Tonight’s showing of ravioli is baked… in a 8×6 dish. Here’s how it went down.
Ingredients: bag of frozen ravioli (I used cheese filled), jar of tomato sauce (I used Prego w/meat bc it’s what was open in the fridge), and cheese (I used a fiesta cheese blend, again bc it’s what was open in the fridge).
Instructions: preheat oven to 400, coat bottom of baking dish with sauce, arrange ravioli in single layer on sauce, sprinkle cheese over ravioli, repeat layers – sauce, ravioli, cheese (this time I did 3 layers), cover with foil and cook 45 minutes (I added 15 minutes bc of the third layer of ravioli), remove foil and cook additional 15 minutes (until center is hot), let stand 10 minutes before serving.
In the “additional 15 minutes” I prepared asparagus by cutting off the ends, arranging on foil covered cookie sheet, spraying with vegetable oil, sprinkling with salt, and broiling 10 minutes (while main dish was cooling).
Tonight’s dinner is another recipe I found on pinterest, crock pot Hawaiian BBQ chicken.
Ingredients 4-6 Boneless Chicken Breasts (mine were still frozen!), 1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target) 1 20 oz. can Pineapple Chunks, drained.
Directions:Spray the inside of your crock pot with cooking spray for an easy cleanup! Place frozen chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top. Cook on High for 2-3 hours or Low for 4-6 hours. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over rice.
Again, I cut the recipe in half to serve just 2 of us. 2 chicken breasts, shredded pineapple instead of chunks, cooked for 4-5 hours on low. I served the chicken whole over/with rice. YUM!!
Snips and snails and puppy dog tails… when we discovered baby Bowen would be Eli , I began fortifying myself for all things boy. There are certain traits that seem to accompany the XY chromosomes more frequently than the XX chromosomes. Traits such as dirt, fist fights, farts, and speeding tickets, just to name a few. I thought I knew what to expect, after all, I’m married to man and grew up a with brother. All that preparation did securely prepare me for when my boy’s creativity would bombard me. Pulled back my blankets to uncover Eli’s dart stash.