Wishing you all a Happy Easter weekend! Take time to worship and remember the selfless act of unconditional love the Lord took for all of us.
Enjoy spending time with your families!
Here is a video I found of a little girls explanation of Easter and the resurrection of Jesus. So so so adorable. Enjoy!
1 Peter 1:3
Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead… (NIV)
Sometimes I just don’t feel like going to the grocery store, especially now with an 8 month old. Yesterday was one of those days. Luckily my husband didn’t want a lot of protein in his pre game meal so I didn’t have to trek to the grocery to get my usual pound of ground. I decided that I would use what was on hand. We ate chicken and waffles the night before so I wanted to make something fresh, light, quick and EASY! I came up with this simple recipe using things that I already had in my refrigerator. Turns out he loved it. It’s a great vegetarian option too! Try it and let me know what you think in the comments below!
2 handfuls of cherry tomatoes(halved)
1 small shallot chopped
3 cloves of chopped garlic
handful of FRESH basil chopped
a sprig of fresh rosemary
3 tablespoons of butter
3 tablespoons olive oil
a pinch of salt
1 package of Capellini pasta
Parmigiano Reggiano (to taste )
Bring a pot of COLD water to a boil on the stove. While the water is heating up, place your skillet on med high heat and sauté the butter, olive oil, garlic and shallots in a pan until the shallots become translucent (not brown). Add in the rosemary , cherry tomatoes and pinch of salt for flavor. Sauté for about 2 to 3 mins and add in your chopped basil. By now your water should have come to a raging boil. Add in your capellini pasta and cook as directed on the package (usually about 3 mins). Drain the water from the pasta and add in your tomato mixture. Mix together well and then plate the pasta. Top with fresh Parmigiano and enjoy!
This is an easy recipe I put together. It’s not really a chip dip type of salsa, more of a meal topper! You can put it over any type of grilled meat or vegetable, oven roasted chicken and in my case the salmon recipe from my previous post. It would even work great mixed in with a salad as a dressing alternative. The recipe is extremely quick and can even be made ahead of time. The longer the “salsa” sits in the refrigerator the better. Enjoy!
1 Cup of diced fresh mango
1 diced roma tomato
1 small shallot minced
handful of fresh mint
a pinch of salt and pepper
2 tablespoon of honey
juice of 2 lemons (be sure to remove any seeds!)
So… I’m not going to go through a long explanation of how to prepare the salsa. You basically throw all of the ingredients into a bowl, mix together and it’s done! So quick and easy you can do it with your eyes closed (but please don’t if you’re holding a knife 😉 ). Give it at least 30 mins in the refrigerator for all of the flavors to mend. Let me know what you think !
I hope I don’t jinx myself with the title, but this salmon recipe is truly delicious and my husband did win a big game the night after I made this meal… so I’m sticking with the title.
This is another great quick and easy salmon recipe that takes about 30 mins total. I am all about a sweet and savory dinner. This recipe is just that! I cut out majority of the bad fat by using coconut oil. The fish came out moist and buttery without using any actual butter. Perfect! I paired it with a delicious homemade mango salsa which I will post the recipe for following this post. I hope you enjoy this dish as much as we do!
*** I also paired the fish with oven roasted asparagus. place the asparagus in a baking sheet drizzle with a little bit of olive oil and sprinkle with coarse sea salt (any salt will work but I love using the coarse sea salt) bake in the oven at 425 for about 15 mins. ***
6 salmon fillets (6oz each) – i used king salmon
salt and pepper to taste
1 tsp of both freshly grated ginger and garlic
3/4 cup of brown sugar
handful of coarsely chopped pecans
2 tbsp of coconut oil
Preheat your oven to 425. Place your salmon fillets in a baking dish and add a generous pinch of salt and pepper to coat the fillets. Add your ginger and garlic to the fillets. In a bowl combine your pecans, brown sugar and coconut oil to form a paste. Place the mixture over top of the fillets and pat it down to ensure good coverage. Pop the baking dish in the oven for about 20 mins. The brown sugar mixture will bake and bubble up to form the most delicious crust on top of the salmon. Its that easy! Yummy! (serves 6!)
Try it and comment below and let me know what you think 🙂 Be sure to top it with the mango salsa. It is such a good pairing! Enjoy!
I have coffee most mornings. I either make it in the coffee maker, buy it from my local coffee house and when I’m feeling frisky i’ll make french press (yummy!). I am always looking for ways to spice things up and I literally found a simple way to do it with my coffee! All I did was sprinkle a little bit of ground cinnamon into my french press before I added the boiling water. It completely changed the flavor of my coffee. It was delicious. I might even try it without milk or sugar next time ( I said might you guys). I hope you enjoy this as much as I did this morning! I put some pictures below for fun.
Ground Coffee (for my french press I used 4 heaping tablespoons)
Boiling water (I used my kettle)
1/4 teaspoon of ground cinnamon
This past sunday I threw my husband a surprise 25th birthday party (today is his actual birthday)! It was amazing. We spent the early evening on a boat with family, friends, good food, music and of course some dancing. We had a wonderful time and Stephen even got to steer the boat!
I can’t believe that my husband is 25 already! Time sure does fly! Luckily we’ve spent our years we’ve been together laughing, loving and enjoying everything that has come our way both good and bad. I love him with all of my heart and can’t wait to see what the next 25 years have in store for both him and our little family.He’s already grown into such an amazing husband, father, son, brother, friend and overall human being. I can’t imagine him being any better than he is today, but somehow each day he surprises me with his humble and bright spirit making me even happier and more in love with him than I was the day before.
Happy Birthday Stephen! I love you more than “fried chicken, tater cakes and apple sauce”!!! 🙂
Here are a couple of photos from the party.
Here are a couple of books i’ve read this past year and loved. I’m not going to lie, I don’t read as much as I should (don’t really have much time anymore either) but these books caught and kept my attention. Not to mention they offered some wonderful home and mom advice. A couple of these books even left me laughing for hours on end (I love a witty novel). If you’ve read any of them, lets discuss! If you haven’t, read them and let me know what you think!
Bringing Up Bebe
The Happiest Baby on the Block
The Family Fang
Healthy Child Healthy World
You can find all of these books on www.amazon.com 🙂
This is a recipe I would ALWAYS ask my mom to make for me as a child. It’s hearty, delicious and is easy to make. I make double when I make this chicken dish as it tastes even more flavorful the 2nd day (and the third). Try it and let me know what you think! Enjoy!
*** I paired this dish with sautéed broccolini and thai jasmine rice that I made with organic light coconut milk instead of water. I try and use fresh organic ingredients as often as I can.***
4 Chicken Quarters
salt and pepper to taste
2 tbsp butter
2 tbsp olive oil
1 tbsp chopped shallots
3 cloves chopped garlic
3/4 cup chicken stock/broth
1 cup low sodium soy
2 cups brown sugar
1 heaping tbsp freshly chopped ginger
Preheat oven to 350 degrees. Heat a dutch pot on med high to high heat with your butter and olive oil. Generously salt and pepper your chicken quarters. Brown the skin of your chicken in the pot for about 2 mins on each side until it’s crisp and golden brown. Remove the chicken quarters and reduce the heat to medium. Add in the shallots and garlic. Deglaze the pot with the chicken stock. Scrape down all of the sides to make sure you get all of the delicious seasonings and flavors into the broth (I’m hungry already!). Add in the soy sauce, brown sugar and ginger. Simmer the sauce for about 5-10 mins. Add the chicken quarters back into the pot, place the lid on and bake for 45min to an hour. The chicken will be flavorful and falling off the bone. Mmm mmm mmmm!
I always find myself searching for some sort of routine in my life. It gets to the point where I stress out so much about finding balance and consistency that I forgot to stop and enjoy myself. I really do forget to “stop and smell the roses.” I’m slowly learning as a new mom and wife that it’s okay to be off schedule sometimes. I am VERY slowly learning that it’s all right to have a last minute change of plans. When everything seems out of control, out of order and off schedule, it is important to realize that we all have a constant in our life. God is always in control, on time and there for us. He never changes and he never disappoints. I came across this verse while doing my devotions last night and it was just what I needed. I hope this helps some of you out there. Enjoy the weekend! 🙂
“Jesus Christ is the same yesterday and today and forever.” Hebrews 13:8