I found this recipe online yesterday http://theenchantedcook.blogspot.com/2011/10/parmesan-crusted-chicken-hellmanns-mayo.html and made it tonight. It was so delicious and, my favorite, easy.
I used nonfat greek yogurt instead of mayo and put it in a salad.
Try it. You won't regret it.
Thursday, June 28, 2012
Monday, June 25, 2012
Born Naked
Here was my conversation with Sophia this morning:
Me: Sophia, today is Katie's birthday. We need to call her.
Sophia: Her real birthday?
Me: Yes, it is the day she was born.
Sophia: She was born naked.
Me: Yes, Sophia, we all were born naked.
Sophia: Why are we born naked? That isn't very modest.
Me: Well, before sin, we were all naked because there was no shame.
Sophia: Oh, I see.
Me: Sophia, today is Katie's birthday. We need to call her.
Sophia: Her real birthday?
Me: Yes, it is the day she was born.
Sophia: She was born naked.
Me: Yes, Sophia, we all were born naked.
Sophia: Why are we born naked? That isn't very modest.
Me: Well, before sin, we were all naked because there was no shame.
Sophia: Oh, I see.
Sunday, June 17, 2012
Questions About Daddy for Father's Day
Here are some questions I asked Sophia about her Daddy in honor of Fathers Day:
How old is Daddy? 1
How tall? 11
How much does he weigh? 22
What is his favorite food? pizza
What doesn't Daddy like to eat? mushrooms
Where is Daddy's favorite place to eat? Chinese
What is Daddy's favorite thing to do? Play outside
What does Daddy do at work? Goes on the computer
Why does Daddy work? He costs a lot of money for us
What makes Daddy upset? Livvy putting her hand in her poo poo
What makes Daddy happy? Livvy not putting her hand in her poo poo
What does Daddy love about you? He loves that I love him and that I take him on a walk
We love you SO much Daddy and couldn't ask for anyone better to celebrate today!
Monday, June 11, 2012
Embracing the Dirt
Every day we put on our "junk clothes" and go out in the front yard. I sweep up all the purple flowers that fall in mass quantities daily. Mike is brilliant and discovered we can put up two baby gates to prevent Livvy from escaping out of the yard. This has been so nice for me since our backyard is infested by gophers and therefore is not manicured. The girls go to town playing with water, chalk and dirt. Livvy's new favorite thing to do is to chase me after she has put wet chalk all over her hands. We are so thankful for our home.
Sunday, June 10, 2012
Be Strong and Courageous
Before Sophia gets to have her vitamins in the morning, she has to say (sing) a verse. This is her latest:
Thursday, June 7, 2012
Italian Sausage and Eggplant Parmesan
I made this recipe http://traceysculinaryadventures.blogspot.com/2011/09/eggplant-parmesan-casserole-for-two.html the other night and just about died in a pile after it met my lips.
I made a few changes to the recipe. My changes are in blue.
Eggplant Parmesan Casserole
from America's Test Kitchen Cooking for Two 2011
I used a 9x13 inch pan
3 tablespoons olive oil
2 medium eggplants (about 1 lb), sliced into 1/2- inch rounds
3 teaspoons minced garlic, divided (about 3 cloves) ( Left this out)
1 1/4 cups canned crushed tomatoes (Used 3/4 of a jar of marinara sauce)
1 tablespoon chopped fresh basil (Didn't have this so I left it out)
8 oz ricotta cheese (Maybe a little more)
6 oz grated Parmesan cheese
1 large whole egg
10 oz shredded mozzarella cheese
1/2 cup seasoned italian bread crumbs
1 lb. sweet italian chicken sausage out of casing and cooked
Preheat oven to 450 F. Line a rimmed baking sheet with parchment (or foil) and brush the parchment with 1 tablespoon of the oil.
In a large bowl, combine the eggplant, 1 tablespoon of the oil and 1/2 teaspoon salt and toss to combine. Spread the eggplant in a single layer on the prepared baking sheet.(I just brushed each eggplant slice with oil). Roast until golden brown, about 35-45 minutes, flipping the eggplant halfway through (only took about 15-20 minutes with the thinner slices I did). Transfer the baking sheet to a wire rack and let cool while you prepare the remainder of the ingredients. (I just threw the eggplant slices in a bowl). Reduce the oven temperature to 375 F.
In a small saucepan, heat 2 teaspoons of the oil along with 2 teaspoons of the garlic over medium heat. Don't walk away - you want the garlic fragrant but not burnt (and it happens quickly). Add the tomatoes to the pan and bring the sauce to a simmer. Cook until thickened (it should measure about 1 cup), 3-5 minutes. Turn off the heat under the pan, then add the basil and season to taste with salt and pepper. Cover to keep warm. (I skipped all of this and used 3/4 jar of marinara).
Stir together the ricotta, 6 tablespoons Parmesan, the egg yolk, 1/8 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. I just put the ricotta, almost all the Parmesan, 1 whole egg and mixed them together. I left out the salt and pepper since the chicken sausage brings those flavors.
Layer the casserole: (Spray the pan with cooking spray first) spread 1/4 cup (a thin layer) of the tomato sauce on the bottom of an 8 1/2 by 5 1/2 (9x13 inch) baking dish, followed by half of the roasted eggplant and half of the sausage mixture, 1/4 cup (about a cup) more tomato sauce, half of the ricotta mixture and 1/2 cup mozzarella. Repeat that process once more.
Cover the dish with aluminum foil that you've sprayed with nonstick cooking spray and bake for 25 minutes, or until the filling is bubbling. Meanwhile, in a small bowl combine the remaining 1 teaspoon oil, 1 teaspoon garlic, 2 tablespoons Parmesan and panko. I just combined the italian bread crumbs with some Parmesan and sprinkled it all over the top of the casserole. Continue baking, uncovered, until the topping is golden brown and crisp, about 20-25 more minutes. Let cool 10 minutes before serving.
Enjoy!
I made a few changes to the recipe. My changes are in blue.
Eggplant Parmesan Casserole
from America's Test Kitchen Cooking for Two 2011
I used a 9x13 inch pan
3 tablespoons olive oil
2 medium eggplants (about 1 lb), sliced into 1/2- inch rounds
3 teaspoons minced garlic, divided (about 3 cloves) ( Left this out)
1 1/4 cups canned crushed tomatoes (Used 3/4 of a jar of marinara sauce)
1 tablespoon chopped fresh basil (Didn't have this so I left it out)
8 oz ricotta cheese (Maybe a little more)
6 oz grated Parmesan cheese
1 large whole egg
10 oz shredded mozzarella cheese
1/2 cup seasoned italian bread crumbs
1 lb. sweet italian chicken sausage out of casing and cooked
Preheat oven to 450 F. Line a rimmed baking sheet with parchment (or foil) and brush the parchment with 1 tablespoon of the oil.
In a large bowl, combine the eggplant, 1 tablespoon of the oil and 1/2 teaspoon salt and toss to combine. Spread the eggplant in a single layer on the prepared baking sheet.(I just brushed each eggplant slice with oil). Roast until golden brown, about 35-45 minutes, flipping the eggplant halfway through (only took about 15-20 minutes with the thinner slices I did). Transfer the baking sheet to a wire rack and let cool while you prepare the remainder of the ingredients. (I just threw the eggplant slices in a bowl). Reduce the oven temperature to 375 F.
In a small saucepan, heat 2 teaspoons of the oil along with 2 teaspoons of the garlic over medium heat. Don't walk away - you want the garlic fragrant but not burnt (and it happens quickly). Add the tomatoes to the pan and bring the sauce to a simmer. Cook until thickened (it should measure about 1 cup), 3-5 minutes. Turn off the heat under the pan, then add the basil and season to taste with salt and pepper. Cover to keep warm. (I skipped all of this and used 3/4 jar of marinara).
Stir together the ricotta, 6 tablespoons Parmesan, the egg yolk, 1/8 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. I just put the ricotta, almost all the Parmesan, 1 whole egg and mixed them together. I left out the salt and pepper since the chicken sausage brings those flavors.
Layer the casserole: (Spray the pan with cooking spray first) spread 1/4 cup (a thin layer) of the tomato sauce on the bottom of an 8 1/2 by 5 1/2 (9x13 inch) baking dish, followed by half of the roasted eggplant and half of the sausage mixture, 1/4 cup (about a cup) more tomato sauce, half of the ricotta mixture and 1/2 cup mozzarella. Repeat that process once more.
Cover the dish with aluminum foil that you've sprayed with nonstick cooking spray and bake for 25 minutes, or until the filling is bubbling. Meanwhile, in a small bowl combine the remaining 1 teaspoon oil, 1 teaspoon garlic, 2 tablespoons Parmesan and panko. I just combined the italian bread crumbs with some Parmesan and sprinkled it all over the top of the casserole. Continue baking, uncovered, until the topping is golden brown and crisp, about 20-25 more minutes. Let cool 10 minutes before serving.
Enjoy!
Banana Bread Recipe (This is for you, Sus)
Banana Bread
1c sugar
1/2c butter (softened)
3 VERY ripe bananas (the more brown spots the better)
2 eggs (beaten)
1 1/4c flour (I used whole wheat)
1/2t salt
1t baking soda
1c walnuts (I used chopped almonds)
1) Combine all dry ingredients (flour through baking soda) and set aside
2) In separate bowl mix sugar and butter until a creamy yellow consistency
3) Add in bananas one at a time until you have a smooth texture again
4) Beat your two eggs in a separate bowl and add to the banana mixture
5) Once everything is combined slowly add in dry ingredients
6) Add nuts
7) Bake at 350 for 55 min if making a loaf
8) If making muffins they will probably take about 15-18 min. to cook
Enjoy!
1c sugar
1/2c butter (softened)
3 VERY ripe bananas (the more brown spots the better)
2 eggs (beaten)
1 1/4c flour (I used whole wheat)
1/2t salt
1t baking soda
1c walnuts (I used chopped almonds)
1) Combine all dry ingredients (flour through baking soda) and set aside
2) In separate bowl mix sugar and butter until a creamy yellow consistency
3) Add in bananas one at a time until you have a smooth texture again
4) Beat your two eggs in a separate bowl and add to the banana mixture
5) Once everything is combined slowly add in dry ingredients
6) Add nuts
7) Bake at 350 for 55 min if making a loaf
8) If making muffins they will probably take about 15-18 min. to cook
Enjoy!
Tuesday, June 5, 2012
14 Months
Livvy turned 14-months on the first. She is a busy toddler who is now running everywhere. She does not like it when you interrupt a task she is doing. Water bottles are an obsession of hers. She says: sissy, ball, please, thank you, amen (ma men), cheese, grandpa, grandma and bye. She loves to read books and will often bring me a book and push herself onto my lap. Sleeping has gotten a lot better. She typically will sleep from 7pm-6:30 or 7:00am and then take a two hour nap in the afternoon. No complaining here! I often find her putting on necklaces, trying on shoes, feeding her baby a bottle or sitting proudly in a chair she has climbed on all by herself. If you ever want to call her on the phone, she loves to chat. We love our crazy littlest girl! Oh, and by the way, don't try and walk past Livvy without saying "Hi" because she will make sure that her little hand waves in your face and her little voice will give you the sweetest "Hi" you have ever heard.
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