Friday, July 8, 2016

Pineapple Teriyaki Chicken Thighs

The past 3 weeks have been a dream come true! I have always wanted to be a mother and now I am. I still look at this little girl and think, "I can't believe she is mine!" It is all so surreal. My mom was here with us for 3 weeks, which was so helpful and wonderful. We were a mess when she left on Tuesday, but Mommasita...now Gigi, will be coming tomorrow, so we are excited about that. Here are some fun photos from our few weeks and from Diane's photo shoot!











Pineapple Teriyaki Chicken
1/2 Tbsp minced chives
1 1/2 tsp garlic salt
3/4 tsp paprika
3/4 tsp pepper
1/4 tsp salt
4 chicken thighs
2 Tbsp oil
4 oz crushed pineapple
1/4 cup water
2 Tbsp brown sugar
2 Tbsp worcestershire sauce
2 Tbsp yellow mustard
2 tsp cornstarch
1 Tbsp cold water
Preheat oven to 350.
 Mix together first 5 ingredients.
 Rub the chicken thighs with season mixture.
 Heat oil in a skillet. Brown thighs on both sides.
 Place browned chicken thighs in a roasting pan.
 Mix together pineapple, water, brown sugar, Worcestershire sauce and mustard.
 Pour mixture over chicken. Place in the oven uncovered for 2 hours.

 Remove chicken thighs from pan.
 Mix together 1 Tbsp cold water with corn starch.
 Skim fat from the sauce then place juices in a sauce pan and bring to a boil. 
 Add cornstarch mixture and cook for 1-2 minutes while stirring until it thickens up.
 Serve chicken with rice (I used a Japanese fried rice from Trader Joes), topped with pineapple sauce.

Tuesday, June 21, 2016

Skillet Parmesan Chicken

She is her! Diane Kelly Keith came into the world on June 12th at 3:30 pm. She is the light of our lives! We just can't get enough of her sweet snuggles. 




 My mom has been here and has been feeding us like Kings! Here is our steak and lobster meal she made Jeffrey for Fathers Day!

I made this easy meal the week before Diane came. Jeffrey loved it! I always like meals I can make with a rotisserie chicken

Skillet Parmesan Chicken
1 Tbsp olive oil
5 oz frozen artichoke hearts (thawed)
1 clove garlic, minced
1/4 tsp red pepper flakes
14 oz whole San Marzano tomatoes
salt and pepper
1 1/2 cups rotiesserie chicken, pulled apart
2 Tbspfresh chopped basil, plus a little more for garnish
2 slices artisan bread
2 oz fresh mozzarella thinly sliced
2 Tbsp grated parmesan cheese

 Heat oil in a skillet. Add artichokes and cook until browned.
 Add minced garlic and red pepper flakes, cook for 1 minute.
 Add tomatoes, 1/2 cup water, and 1/2 tsp salt. Allow to come to a simmer and cook for 10 minutes until thickens.
Heat broiler and toast slices of bread until crunchy. Leave broiler on.
 
Slice mozzarella and basil.
 Use the back of your spoon to crush tomatoes in sauce.

Add chicken and basil to thickened sauce.
 Crumble toasted bread until crumbs and place on top of the chicken mixture.
 Top with sliced mozzarella and parmesan and place under the broiler for a few minutes until cheese melts and begins to bubble.
 Top with more fresh basil and serve!



Saturday, June 11, 2016

Freezer Meals for Post-Baby

Still in the waiting game....BUT my mom arrives today so now little girl has full permission to come out! Hopefully we won't be waiting for another full week! Mom and Dad are ready to meet you little Diane! Speaking of mom and dad. We have thankfully had a lot of down time together the past few weekends. Memorial Day weekend, we took a trip down to San Clemente on the train. It was so fun! We saw so many families on the boardwalk and on the beach, it made us very excited for all the fun to come!
Ready to board the Amtrak at Union Station.
 View of the beach from the train.
 On the board walk.
 Big Momma on the beach!
 Soon to be parents!


I worked for a few hours last week on making some meals for after we have the baby. Mostly I made meals that serve 2 for when J and I are alone. My mom and Mommasita will be here for a little bit helping us out, but afterward, we will need supplies! My experience working at Dream Dinners made this really easy. Some of the recipes are versions of the Dream Dinner meals. I made 14 meals in 3 hours!

14 Freezer Meals for Post-Baby
Click on each recipe below for recipes to each of these meals.
Stuffed Shells - 2 Trays
Beef Enchiladas -2 Trays
Cheese Burgers


Sunday, June 5, 2016

BBQ Baby Back Ribs

When my mom and aunt were here for our shower a few weeks ago, we finished baby girl's nursery. It is just perfect! I can't wait to bring her home soon and rock her in that chair. We worked so hard to finish the room and I couldn't be more proud of it. Thank you to all who gave generously to us over the past few months. The majority of what you see here are gifts from friends and family. As I enter what could be my last week of pregnancy with her, I am so thankful for our friends and family who have supported us the past 9.5 months. It really is amazing to see the love the outpours from so many when you are expecting. It is like nothing I have ever experienced, thank you again!







I have had some time on my hands during these past few weeks, waiting... And I have caught the Rachel Ray show a few times. These ribs were on her show and I was so excited to try them. Jeffrey flipped over them and they were SO easy! I always though making ribs was hard, but not these. They are such a great summer treat!

BBQ Baby Back Ribs
1/4 cup brown sugar
2 Tbsp chili powder
1 Tbsp salt
1/2 Tbsp black pepper
1 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 racks of baby back ribs
1 cup chicken broth
2 Tbsp apple cider vinegar
1 cup your favorite BBQ sauce
Mix together dry ingredients. 
 Dry ribs with a paper towel.
 Use your hands to smear the dry rub into the ribs on both sides. Set ribs in the fridge for at least 1 hour or up to overnight. I allowed mine to sit for 5 hours.
Preheat oven to 250. Remove ribs from fridge. If they are not already, put them in a roasting pan. Add 1 cup of chicken broth and 2 Tbsp apple cider vinegar to the bottom of the pan.

 Cover tightly with foil. Bake for 2.5 hours.
 Remove from oven and pull ribs out of the pan. Heat your grill.
 Take the juice from the bottom of the pan of ribs and skim the fat off the top. Place juice in a saucepan and bring to boil, reduce by half.

 Once reduced, add your BBQ sauce to the pan and allow to come to a simmer before removing from heat.
 Place ribs on grill and baste with sauce. Grill for about 4-5 minutes per side.

 Mine were so tender they fell apart when I went to turn them on the grill. Serve with your extra sauce. Enjoy!