My baby girl turned 2 on the 23rd! A few days before Ava’s birthday my oldest daughter received a letter in the mail from our Auntie Lois and in it she included a cute cake idea she had seen in a magazine somewhere for me. She’s always so thoughtful! So I decided to use that cake idea for Ava’s birthday cake! I used a homemade yellow cake recipe from the cookbook Homemade Pantry. This cookbook is a must have! I absolutely love it! It’s available at Amazon.com and Barnes and Noble. I used an all fruit strawberry spread between the two cake layers to add another flavor to the cake. For the frosting I used a homemade buttercream recipe from Cake Boss! Another yummy must have! You can find the recipe on the TLC website. Birthdays are a good reason to indulge and we did! It was delish!
It’s a simple breakfast that I remember having as a child, however I never got the fancy cookie cutter shape. My mom just threw the egg on top of my toast. I revamped that breakfast goodness to something even better! When I started making these I only used a circle biscuit cutter, but now that I have kids I use all the fun shaped cookie cutters. The one in the picture above is a race car for my lil man, Maverick. My kids absolutely love this and they ask for it on a daily basis!
Egg in a hole!
Salt and pepper
Cookie cutters (metal works best)
Spread butter on both sides of bread. Place cookie cutter in middle of bread and push to make shape. Place both pieces of bread on a griddle pan or in a fry pan. Crack the egg in the hole. Sprinkle with some salt and pepper. When the egg white is just starting to set on the bottom, give it a flip. Flip the shape over too. Cook a few seconds or minute depending on how you like your egg. My kids like them runny so I only cook it a few seconds just until the whites are done. Sprinkle with a touch more salt and pepper. Put on plate with the cut out shape as the dunker! Enjoy!!
Yum! It was a gloomy rainy day yesterday and this comfort food dish hit the spot last night! It was a super easy dish to prep and fast clean up as well! Which is always nice of me to do since my husband does most of the clean up after dinner! Yes, I have him well trained!
Chicken and Rice
4 bone in, skin on split chicken breasts (I usually peel the skin off, but since it was a comfort food night I let myself indulge!)
1 tablespoon olive
salt and pepper for chicken
1 cup brown rice
2 1/2 cups chicken broth
1 tblsp dried chopped onion or 1/2 c chopped fresh onion (I chose the dried to make prep fast and easy!)
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt
Spray 9×13 baking dish with cooking spray. Add rice, broth, and seasonings. Rub chicken with olive and season with salt and pepper. Gently lay chicken over rice mix. Bake at 350 degrees for approx. 1 hour 30 min to 1 hour 45 min or until chicken is no longer pink and rice is tender. If rice looks like it is getting dry you can pour more chicken broth over.
Best Ever Green Beans
1 pound fresh green beans ends trimmed
2 tablespoons butter
1 onion sliced
1/2 green pepper sliced
2 slices turkey bacon chopped small
2 cloves garlic minced
1 cup chicken broth
salt and pepper to taste
Saute onions and garlic in melted butter for a minute or two over medium heat. Add green beans and bacon and cook until beans turn bright green about another minute or two. Add green peppers and chicken broth. Reduce heat to low and cover but leave the lid cracked to allow steam to escape. Cook until most of the broth has evaporated and the green beans are cooked but still have a slight crunch to them. About 30 minutes.
Recipe adapted from Ree Drummond on Food Network
These were so yummy and the kids loved them too! Plus they’re healthy and completely free of anything artificial. I served them with some fresh green beans and pineapple.
Here’s the recipe:
2 lbs boneless chicken breasts cut into strips
1/2 c peanut butter
1/2 c coconut milk
1 1/2 tablespoons fresh lemon juice
1 tablespoon rice vinegar
1 tablespoon honey
3 cloves garlic, minced
1/8 teaspoon chili powder
1/2 c toasted unsweetened coconut
To toast coconut put in a 275 degree oven and let brown for 2-3 min. Watch it closely it can burn fast!
Hear broiler to high. Line 2 baking sheets with foil. Place chicken on foil lined baking sheets.
In a small food processor (I used my pampered chef hand processor) combine peanut butter, milk, lemon juice, vinegar, honey, garlic, and chili powder. Pulse until combined and mixed thoroughly. Scoop 1/4 cup mix and drizzle over one pan of chicken. Take a pastry or basting brush and smother the chicken with the sauce. Place in broiler for 4 min. While chicken is broiler repeat with second pan of chicken. When first pan is done turn chicken over and drizzle another 1/4 c mix and brush. Broil another 4 min. Repeat with second pan. Once chicken comes out of broiler sprinkle and pat with toasted coconut. Enjoy!!!
Recipe adapted from 100daysofrealfood.com
My hubby made dinner tonight since it is Mother’s Day. A simple but delicious dinner! He grilled some chicken breasts seasoned with lemon pepper and garlic. He also cooked some whole wheat penne pasta (perfectly al dente I might say!) and buttered them up with some grated Parmesan. And lastly he nuked some frozen Cali blend veggies, my fav!!! Overall he did so well I’m making him cook once a week now!! Enjoy!!
These are some of my daughter’s lunches this week…
PB and honey on a whole wheat waffle leftover from breakfast the day before with some cuties, baby cucumbers and a string cheese.
The other is…
Whole wheat mini pumpkin muffins with cuties, carrots, and cottage cheese.
I almost wish I was back on school so I could have lunches like this! Almost….