August 31, 2011

I have a little catching up to do..

Since I am up early, I get a lot of stuff done around the house first thing in the morning. As long as I keep myself moving I don't get too tired until around 3. Getting up at 6:30 while taking care of a 3 month old at night has its days where I think I am a zombie, and others are just fine. Luckily for me, my husband helps as much as his work schedule allows, and Aubriella is a fairly good sleeper. We haven't been too busy doing things as much as we are busy doing life. Anthony started 1st grade Monday morning. It was bittersweet to see him go. I know he'll have a better year this year, and I'm excited to see how he does with a new teacher. A new school year is a like a fresh clean slate. Hubs has been busy working and doing outside work, now that it rains again he seems to cut grass up to twice a week. In July our grass was all crunchy and brown, but now its back to being lush and green. Of course Anthony is busy with school, playing, and being super mouthy!! Aubriella is doing her thing too, she now rolls all overr the livingroom floor, actually plays with her toys, and hangs out with me all day. I've been busy taking care of everyone.. and pinning on Pinterest! :) I love that site!! Well here was a quick review! I plan to start joining in the blog hops I enjoy reading.. happy Wednesday!

August 29, 2011

Crock Pot Country Ribs

Crock Pot Country Ribs

Any amount of boneless country ribs you need
seasonings on hand
bbq sauce

Trim up the ribs, removing any big pieces of fat. Next brown them in a little bit of oil then transfer to the crock pot. Season up with whatever you have, I used salt, pepper, and garlic. And a bit of water. Cook on high for 5-6 hours. Line a cookie sheet with foil, put ribs on the sheet in a single layer, and pour a little bbq sauce on each. Heat on 350 until they caramelized.

August 11, 2011

Copycat: Cajun Chicken Pasta

Cajun Chicken Pasta


    • 2 chicken breasts, boneless skinless
    • 4 teaspoons cajun seasoning
    • 4 tablespoons butter or 4 tablespoons margarine
    • 3 cups heavy cream
    • 1/2 teaspoon lemon pepper seasoning
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1/4 teaspoon garlic powder
    • 8 ounces penne pasta, cooked and drained
    • 2 roma tomatoes, diced
    • 1/2 cup parmesan cheese, fresh shredded, to taste


  1. Slightly moisten chicken with water.
  2. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
  3. In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
  4. When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
  5. When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
  6. When chicken is cooked through, place on cutting board and slice into strips.

This was really good. I made it for my hubby and he loved it. Anthony ate some too, and he is a bit more picky. I will say to go ahead and make the whole box of pasta since there is a lot of extra leftover sauce. I love making a copycat recipe because then we can eat as much as we want, control the quality of the ingredients, and best of all, stay home!

Buttery Crisp Sauteed Green Beans

Buttery Crisp Sauteed Green Beans
found at Mommy's Kitchen

Kosher Salt (to taste)
3/4 - 1 lb (pound) fresh green beans, trimmed
2-3 Tablespoons unsalted butter
1/4 cup water
Freshly Ground Pepper
Using a large bowl prepare a ice water bath and set aside. Bring a large pot of water to a boil; add salt. Cook green beans until crisp tender, about 3-5 minutes. using a slotted spoon, transfer the beans to the ice water bath (this will stop the cooking process). Drain and set aside. In a large sauce pan bring 1/4 cup water and butter to a boil over medium high heat. Saute' the beans until they are just heated through. Season with coarse salt and fresh ground pepper.

Very good, and a yummy way to use up the huge amount of green beans at harvest time. What a difference when you cook fresh green beans compared to the ones in a can.

Best Of Intentions

Since the weather is cooling off and back to school will be starting I should have more time to post recipes. Also with the fall coming, I'll be able to do more creative cooking. I really can't wait for comfort food recipes to come. I have been using my Delicious tab, and Pinerest like crazy so stay tuned for some yummy stuff and more post coming.