I’m a busy mom on the go. Always in a rush. We barely made it to church this Sunday in time for the service (hello-4 kids!). But I’m grateful we did make it-just barely after the worship music! Darryl Strawberry preached about falling away from God. Yes, Darryl Strawberry! No I didn’t get an autograph. I went to church for the message. And it was beautiful.
How do I do it? I’m asked this often. I work, I cook, I “try to” clean, I have four kids and a wonderful husband. I try. And I’m pretty sure I get my strength from the Lord. With Mother’s Day around the corner it’s time we show all of our mothers how much we appreciate how hard they try and no longer question how they do it, but know that they just do.
I got an early Mother’s Day gift this year. UncommonGoods has given me a special treat. They have so many knick knacks and handmade goodies, specialty carved cutting boards, kitchen utensils, unique decorations and just about anything uncommon. One thing that caught my eye on their website is a macaron kit and tea stick, because my kids, for some reason or another, came across a picture of a macaron online months ago, and they have been bugging me to make them ever since.
And who doesn’t love an afternoon tea for Mother’s Day?!
There really is no better place to look for a unique gift for Mother’s Day than from UncommonGoods. Founded in Brooklyn, New York over 15 years ago, UncommonGoods strives to promote earthly goods, recycled and upcycled material based products, that showcase artists’ and designers’ true unique talents. The company also supports a few Non Profit groups, including American Rainforests and Women for Women International.
I have never tried a macaron in my life until I made these and I’m pretty sure I got close, because after I let them sit and “mature” for the recommended minimum 24 hours, these were the chewiest most decadently delightful cookies I have ever tasted in my life. But don’t let them mature past 5 days. Seriously, do you honestly think they will last that long in your house?
They literally melted in my mouth-one minute a crispy nutty meringue shell and the next day a soft and chewy tender cream filled cookie with a flaky outer layer. These truly are worth the time they took to make with this cool kit from UncommonGoods. What a great way to make the process easy breezy! And to help me show my kids “how I do it”. I tried to make macarons, and I succeeded!
I found a recipe here on Martha Stewart’s site, but of course I could’ve followed the directions from the package and the macaron kit. Mind you, I did add rosewater to my macarons and tea leaves to my buttercream filling as the booklet suggested, and I baked these low and slow. I found many tips online that recommended it this way. My macarons didn’t quite get large enough “feet” but it was a bit rainy when I made these and baking doesn’t stop in my house just because the weather changes.
2 egg whites
pinch cream of tartar
1/4 cup super fine sugar
4 drops rosewater or 1 vanilla bean (optional)
1 swirl pink food color gel (optional)
3/4 cup almond flour
1 cup powdered sugar
1 cup buttercream filling
1/2 tsp crushed tea leaves (optional)
1 swirl pastel green food color gel (optional)
To make these macarons preheat your oven to 300°F. Separate your eggs with an egg separator and set the yolks aside for creamy custard if you’d like. Beat the egg whites in a stand mixer until foamy about two minutes.
Add a pinch of cream of tartar and continue beating the egg whites on medium high speed until soft peaks form, about four minutes. Add a quarter cup of superfine sugar (I just processed mine in the food processor).
Beat the egg whites and sugar until stiff peaks form, about another four minutes. The egg whites are done when they clump inside the beater. At this point you can add the rosewater, optional or the scrapings of a vanilla bean, and some gel food coloring of your choice.
While the eggs are whisking, process 3/4 cup almond flour and 1 cup powdered sugar in a food processor and pulse until blended. Sift through a wire mesh strainer if desired.
Dump the almond flour-sugar mixture into the stiff egg whites and gently fold into the egg whites, about 25 strokes. Be careful not to over mix to a soup-like batter, or under mix leaving the batter dry.
The batter should hold it’s shape when dropped by a spoon onto parchment paper and then spread slightly within 30 seconds. Working quickly, pipe the macaron batter onto a macaron silicone baking mat or parchment paper with 2″ circles drawn underneath. (Do this before making the batter.) Let the unbaked macarons rest for 20 to 30 minutes, until a smooth skin has formed in the top of each cookie.
Bake for 18 to 25 minutes until the macarons have risen and puffed and are firm to the touch, but not browned.
While the macarons are baking, make your favorite frosting and put it in the refrigerator to chill. I used Martha’s eringue Buttercream and added crushed tea leaves and a small amount of green gel food color.
These cookies took a little bit of time and effort, as this was my first time making them-and my third batch pictured, but I will say this—I will be making these again. The only downside-they disappear way too quickly!
So please get your mom a Mother’s Day treat and appreciate the hard work she does (like making macarons for her kids when all she wants to do is put her feet up) and find something special from UncommonGoods.
Happy Mother’s Day readers! Love, Saundra
*This post was sponsored by UncommonGoods. I received free products from the sponsor in exchange for my unbiased promotion of their unique products. No additional compensation was received by me. All opinions, text, and images are my own, except product packaging.
I love to bake a birthday cake. Chocolate birthday cake, coconut birthday cake, vanilla birthday cake, strawberry birthday cake, lemon birthday cake, cinnamon streusel birthday cake. But one birthday cake I’ve never made is a carrot birthday cake.
After cooking and baking for everybody else all year round, I didn’t really think it fit to bake my own birthday cake this year. This weekend I just celebrated another birthday and we enjoyed a nice family weekend.
I was definitely craving a carrot cake, and took a picture of it too! My husband purchased a beautiful carrot cake for me but it just didn’t hit the spot. It was prettier on the outside, lets just say.
Of course, there I was in the kitchen the next day whipping up my craving, and as I type this I am finishing the very last piece. Thankfully my oldest son left me one slice. That boy ate it every day for three days!
This Tropical Carrot Cake is truly moist, stemming from a box of Betty Crocker carrot cake mix and full of juicy bits of pineapple, sweet shredded carrots, spiced rum soaked raisins, sweetened flaked coconut, and crunchy pecans. Topped with homemade cream cheese icing laced with more spiced rum and pineapple bits, this carrot cake is a true crowd pleaser.
And it goes wonderfully with a hot cup of coffee.
Yep this was one truly delectable birthday cake.
Saundra’s Tropical Carrot Cake
1 15.25 oz box Betty Crocker Carrot Cake Mix
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp cinnamon
2 cups freshly grated carrots
1 20 oz can crushed pineapple, in pineapple juice, divided
2/3 cup sweetened flaked coconut
2/3 cup raisins
2 Tb spiced rum
1/2 cup chopped pecans
Water, as directed below
1/2 cup canola oil
1 8 oz block cream cheese
6 Tb unsalted butter
1 Tb spiced rum
2 1/2 cups powdered sugar
1/2 cup chopped pecans
Begin by preheating the oven to 350°F. Spray the bottom and sides of two 8 inch round cake pans.
Place the raisins in a small bowl and cover with 2 tablespoons of spiced rum. Soak for at least 10 minutes. Set aside.
In a large stand mixer combine the cake mix, flour, baking powder and cinnamon, and whisk to combine.
Drain the pineapple over a large bowl, reserving the pineapple juice. Drain the rum soaked raisins into the pineapple juice. Pour the pineapple juice and rum into a measuring glass and add enough water to make one cup of liquid.
Add the freshly grated carrots, sweetened flaked coconut, 1/2 cup of chopped pecans, raisins, and one cup of the pineapple, mix to combine.
Add the eggs one at a time with the mixer on medium speed, mixing well after each addition. Pour in the pineapple juice-water and 1/2 cup oil and mix until combined, about one minute.
Pour the cake mix into the two cake pans, dividing between both. Tap the pans on the counter to release any air bubbles.
Bake in oven on the middle rack for about 40 minutes, until a toothpick inserted in the center comes out clean. Cool on wire rack.
Meanwhile prepare the frosting. Combine cream cheese and butter in a stand mixer and beat until light and fluffy, about three minutes. Add 1 tablespoon spiced rum and one cup of the powdered sugar. Combine well. Add the remaining powdered sugar, 1/2 cup at a time until frosting is light and fluffy. Fold in the remaining crushed pineapple. Refrigerate frosting until ready to use.
When cakes are completely cool invert one cake onto a plate and spread with frosting to cover within half inch of the edges. Top with second cake and frost remaining cake. Press 1/2 cup chopped pecans on the sides of the cake and refrigerate at least 12 hours until ready to serve.
Slice to serve 10.
What’s your birthday tradition?
Saundra’s Tropical Carrot Cake (aka My Birthday Cake)
Prep Time: 12 hours, 20 minutes
Cook Time: 40 minutes
Total Time: 13 hours
Number of servings: 10
Per Serving 766 calories
Fat 39 g
Carbs 99 g
Protein 8 g
- 1 15.25 oz box Betty Crocker Carrot Cake Mix
- 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 2 cups freshly grated carrots
- 1 20 oz can crushed pineapple, in pineapple juice, divided
- 2/3 cup sweetened flaked coconut
- 2/3 cup raisins
- 2 Tb spiced rum
- 1/2 cup chopped pecans
- 3 eggs
- Water, as directed below
- 1/2 cup canola oil
- 1 8 oz block cream cheese
- 6 Tb unsalted butter
- 1 Tb spiced rum
- 2 1/2 cups powdered sugar
- 1/2 cup chopped pecans
For the Cake
For the Frosting
- Begin by preheating the oven to 350°F. Spray the bottom and sides of two 8 inch round cake pans.
- Place the raisins in a small bowl and cover with 2 tablespoons of spiced rum. Soak for at least 10 minutes. Set aside.
- In a large stand mixer combine the cake mix, flour, baking powder and cinnamon, and whisk to combine.
- Drain the pineapple over a large bowl, reserving the pineapple juice. Drain the rum soaked raisins into the pineapple juice. Pour the pineapple juice and rum into a measuring glass and add enough water to make one cup of liquid.
- Add the freshly grated carrots, sweetened flaked coconut, 1/2 cup of chopped pecans, raisins, and one cup of the pineapple, mix to combine.
- Add the eggs one at a time with the mixer on medium speed, mixing well after each addition. Pour in the pineapple juice-water and 1/2 cup oil and mix until combined, about one minute.
- Pour the cake mix into the two cake pans, dividing between both. Tap the pans on the counter to release any air bubbles.
- Bake in oven on the middle rack for about 40 minutes, until a toothpick inserted in the center comes out clean. Cool on wire rack.
- Meanwhile prepare the frosting. Combine cream cheese and butter in a stand mixer and beat until light and fluffy, about three minutes. Add 1 tablespoon spiced rum and one cup of the powdered sugar. Combine well. Add the remaining powdered sugar, 1/2 cup at a time until frosting is light and fluffy. Fold in the remaining crushed pineapple. Refrigerate frosting until ready to use.
- When cakes are completely cool invert one cake onto a plate and spread with frosting to cover within half inch of the edges. Top with second cake and frost remaining cake. Press 1/2 cup chopped pecans on the sides of the cake and refrigerate at least 12 hours until ready to serve. Slice to serve 10.
It’s all about being green these days. With California in a drought, it’s hard enough to get water to the humans let alone to the greens and trees. I don’t know about you, but I like to write things down. I have marker boards in my house for days. One for my son’s reward chart, one for my autistic son’s behavior chart, one for my weekly menus and one for my grocery list.
Well you know those modern day stainless steel refrigerators? Well, they can’t hold my marker boards because they can’t hold my magnets. But what they can hold are my lists. And our notes. And my kids drawings.
Because Vegas Wand makes these really cool Liquid Chalk Markers that write on nearly everything. You name it. If it’s nonpourous, Vegas Wand wants it. I especially love how brightly colored these markers write and how easy they are to use! Chisel tip or Pointed tip, these markers do it all.
And they dry to a beautiful chalky finish. And wipe clean with water or a dry cloth! Yep, I found my new marker boards!
And my husband likes these too! What a great use for sentimental notes!
And Vegas Wand wants my readers to love their product too and have offered to let me give away one marker pack to one lucky reader.
If you would like to enjoy these fun Liquid Chalk Markers at your house, be sure to enter the giveaway below!
For Four Days Only!!!! >>>>>>>>> Make It Fast!!!!
And check out this video by me!
*This post was sponsored by Vegas Wand. I received a complimentary set of Liquid Chalk Markers from the sponsor in exchange for my unbiased review of the product. No additional compensation was received by me. All opinions, text, and images are my own, except product packaging. This post contains affiliate links.
My household is as far from being vegetarian as coyotes love carrots. We try. Even my finicky shark. He says he doesn’t like meat, but he inhales tacos like they were the best food on the planet. Well actually they are, but that’s not what we are talking about here.
I was just as excited to do another review as I was the first time!
This time I decided to try Debbie’s Stuffed Peppers and Tomatoes. My husband said these were “delicious and filling” and he is the biggest meat eater in the house.
The recipe states you can substitute lean ground beef for the mushrooms and zucchini, but no need here! The vegetables were so delicious my son had me make the rice filling again this week.
The one and only change I did with this recipe was substitute the brown rice for wild rice. And these peppers were wildly yummy.
For more tempting Greek recipes from Debbie, be sure to visit the other bloggers during this celebration!
But for now, check out how I made these delicious stuffed peppers!
Gather your ingredients.
Prepare your rice.
Scoop out your veggies for stuffing.
Sautee your filling veggies.
And combine them with the rice.
Stuff the peppers and tomatoes.
Put a bit of water on the bottom, stick them in the oven and be ready for deliciousness in about an hour.
I served my stuffed veggies with some fresh mozzarella and brined olives. Yummy!
Check out the GIVEAWAY below the recipe! >>>>>>>>>>>>
Here is Debbie’s recipe, direct from her cookbook, reprinted with permission from the publisher.
Stuffed Peppers and Tomatoes
Growing up, I loved coming home after Greek school and walking through the door to the smell of my mom’s gemista. I can still recognize that smell anywhere. It’s very nostalgic for me and always makes my mouth water! My vegan version of this classic dish uses brown rice instead of white rice and mushrooms and zucchini as a healthy, low-fat substitute for the traditional beef. Brown rice is more nutritious, tends to hold up better, and adds a subtle, nutty flavor.
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for baking dish
1 medium yellow onion, finely chopped
1 cup long-grain brown rice
2 1/4 cups low-sodium vegetable broth
2 1/4 tsp sea salt, divided
4 large bell peppers of various colors (green, red, yellow, or orange)
2 large tomatoes
2 Tb tomato paste diluted in 1 cup water
3/4 pound sliced cremini or white button mushrooms
1/2 pound zucchini, ends trimmed, sliced into 1/4-inch rounds
1 tsp freshly ground black pepper
1/4 cup finely chopped fresh Italian flat-leaf parsley
1 1/2 Tb finely chopped fresh mint
1/4 cup water, plus more as needed
Heat 2 tablespoons of the olive oil in a medium saucepan set over medium heat. Add the onion and sauté until translucent but not browned, about 5 minutes, stirring frequently. Add the brown rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Slowly stir in the vegetable broth and 1/4 teaspoon of the salt, increase heat to medium-high, and bring to a boil. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes. Remove from heat and let stand, covered, for about 10 minutes. Then remove lid, fluff the rice with a fork, and set aside.
Meanwhile, lightly oil a deep casserole dish large enough to hold all the peppers and tomatoes snugly so that they remain upright during baking.
Slice off and reserve the top stem ends of the bell peppers. Hollow out the peppers, removing the seeds and white pith with a small spoon or a grapefruit spoon and discarding. Slice off and reserve the top stem ends of the tomatoes. Gently squeeze the tomatoes to remove most of the seeds, then scoop the pulp into a small bowl, leaving a thin layer of tomato (about 1/4 inch) next to the skin. Stir the diluted tomato paste into the tomato pulp and set aside. Transfer the hollowed-out tomatoes and peppers to the prepared casserole dish. Set aside.
Preheat oven to 350 degrees.
Heat 3 tablespoons of the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the mushrooms and sauté until the edges start to brown and they release their liquid, about 4 to 6 minutes. Add the zucchini slices and sauté until wilted and cooked through, 2 to 3 minutes more. Season with the remaining 2 teaspoons of salt and the pepper. Stir in the reserved tomato mixture and the cooked onion and rice. Bring to a boil, reduce heat to low, and simmer for 1 to 2 minutes, just to let the flavors come together. At this point, the mixture should be moist but not soupy. If it is too loose, simmer it a little longer to evaporate a bit more of the liquid, being careful not to overcook the rice. Turn off the heat and stir in the parsley and the mint. Taste and adjust seasonings, if necessary.
Generously stuff the tomatoes and bell peppers with the rice mixture. Replace the pepper and tomato tops. The stuffing will peek out a bit. Drizzle with the remaining 1/4 cup of olive oil and carefully pour the water into the bottom of the casserole. Bake, adding a little more water if necessary, for 1 to 11/4 hours or until the vegetables are tender and the tops are brown. The tomatoes and peppers should be soft enough to pierce easily with a fork. Serve immediately.
Debbie’s Tip: The classic version of this dish is made with lean ground beef. My vegan version makes a savory, light supper with no saturated fat. If you do want to try it the traditional way, replace the mushrooms and zucchini with 1 pound of lean ground beef or turkey.
If you missed my last giveaway for this cookbook or would like another chance to win, the publisher is letting me give away another copy here!
*This post was sponsored by Ben Bella Books. I received a complimentary cookbook from the sponsor in exchange for my unbiased review of the cookbook It’s All Greek to Me! No additional compensation was received by me. All opinions, text, images, and recipe are my own, except for cookbook images clearly noted. This post contains affiliate links.
Okay seriously, I love food! So why can’t I just take my love of food and learn to really love food!?! It’s like I need to be challenged to get my tooshie moving and my mind creating and my body craving.
I’ve had baby #4-enough is enough! I need to burn this baby fat!! If my finicky shark can learn to love green veggies-even beg for them-then I can learn to crave all things healthy. Don’t get me wrong, I LOVE veggies!! But I also crave evil food like carbs and starches and gooey sugary goodness. Wait, back on track…
Can you believe Jesse actually enjoyed the sautéed kale at dinner last night!? And of course he also enjoyed the grilled asparagus I made for dinner tonight.
I think the fact that I love a challenge and love writing encouraged me to write myself a great meal plan for this week.
Egg White Kale Scramble Wraps, Chicken and Wild Rice Thai Lettuce Wraps, Pork Cauliflower Fried Rice, and Sausage and White Bean Fennel Stew are just a few ideas in my head for the week!
My dinner was so beautiful and tasty healthy that I just had to share. Even if I did only snap a photo with my iPhone 6 instead of my Canon DSLR!
Grilled Asparagus and Brussels over Greens with Tuna and Egg
2 cups green leaf lettuce
1 cup asparagus
1 cup brussels sprouts
1 3.5 oz can chunk light tuna, drained
1 egg, hard boiled
1 Tb olive oil
1 tsp Mrs Dash
Dash hot sauce
On a griddle, drizzle the olive oil. Heat over medium.
Trim the ends of the asparagus and stems of the brussels sprouts. Cut the brussels in half along the stem.
Grill the vegetables about 5 minutes, turning frequently and seasoning with Mrs Dash.
Chop the lead lettuce and place in a large bowl. Cut the asparagus into bite sized pieces. Top the raw greens with the grilled greens, tuna and egg, sliced.
Finish with dash hot sauce and squeeze of lemon.
Enjoy eating green and staying healthy!!
If ever there was a dish I wish I’d made sooner, it is this one. I think I’ve had Chicken Piccata maybe once before in my life. After last night this meal will have to be in my make again list at least once a month. And that is saying a lot, because in my house, I rarely make things more than 6 times a year. No lie! I love variety!
And apparently Kate loves variety too! Kate is a member of our Secret Recipe Club where we share recipes from other bloggers every month, and then, surprise, “we picked you!” It really is a fun way to “check out a new cookbook” every month. Especially Kate’s blog at A Spoonful of Thyme.
I don’t think I’ve ever spent so much time on another person’s blog perusing around and just reading everything!
Kate’s love of cooking came from many Sunday dinner’s at her grandmother’s house as a kid. Kate and I really have a lot of food love history in common, I noticed.
She had loads and loads of recipes to choose from as she is really quite the recipe collector, like Warm Salad with Asparagus and Prawns and Mississippi Mud Cake. I searched and searched for something that really came from Kate. I almost made her lasagna, quite literally called Kate’s Lasagna.
I like to pick recipes that are the most original when I do my SRC posts. Recipes that come from the blogger’s heart and not a recipe of a recipe.
This Chicken Piccata is Kate’s spin on one of her favorites. And I already had all the ingredients in the house. (You mommies know you hate dragging all the kids out just to get a few ingredients from the store.) The only changes I made was adding a bit more butter and chicken stock (or pasta water in my case) and more capers. And I served this with angel hair pasta.
Oh my, this truly was one of the best things I’ve enjoyed. Making-this-again!!!! My hubby said—make more sauce!!! He loved it! Next time I’m doubling the sauce! It was so refreshingly delicious!
2 chicken breasts
1/2 cup flour for dredging
1 tsp salt
1 tsp pepper
2 Tb olive oil
4 Tb butter, divided
1/4 cup dry white wine
2 cloves garlic, crushed
3/4 cup chicken stock, or pasta cooking water mixed with bouillon
2-3 Tb fresh lemon juice
2 Tb brined capers, rinsed and drained
1 lemon, thinly sliced
2 Tb parsley, chopped, for garnish
8 oz angel hair pasta, uncooked
1 Tb butter
1 Tb parsley, chopped
Bring a large pot of salted water to boiling and cook the angel hair pasta as directed on the packaging. Reserve up to one cup of the pasta water when draining.
Begin by butterflying the chicken breasts, then slicing them all the way through. Pound the chicken if it is still too thick. This will make 4 pieces of chicken.
Sprinkle both sides of the chicken with the salt and pepper and dredge well in the flour.
Heat the olive oil and 2 Tb of the butter in a large skillet over medium high heat. Add the coated chicken pieces and cook on each side about 3 minutes. Transfer to a plate and keep warm in the microwave or oven.
Drain any remaining oil from the skillet and return to the stove top. Deglaze the pan with the wine, scraping up the tiny bits from the chicken. Add the rinsed capers and garlic and simmer two minutes until the wine is reduced by half.
Stir in the chicken stock or pasta cooking water mixed with 1 tsp chicken bouillon. Stir in the lemon juice and add the chicken back to the skillet. Cook for 2 minutes on each side, carefully flipping the chicken over. And yes, in all my haste I forgot to take a picture with the chicken in the sauce!
Transfer the chicken back to a warm plate. Add the remaining 2 Tb butter and lemon slices to the skillet and cook and stir until the butter has melted and the lemon slices have slightly softened.
To serve, toss the cooked angel hair pasta with 1 Tb butter and 1 Tb chopped parsley. Plate 1/4 of the pasta topped with one piece of chicken. Spoon over some of the sauce and sprinkle with additional chopped parsley. Serve with additional white wine, if desired.
I used the same wine I cooked with, a refreshing Gewürztraminer. It was perfection!
Chicken Piccata with Angel Hair Pasta
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Number of servings: 4
Per Serving 639 calories
Fat 31 g
Carbs 59 g
Protein 29 g
- 2 chicken breasts
- 1/2 cup flour for dredging
- 1 tsp salt
- 1 tsp pepper
- 2 Tb olive oil
- 4 Tb butter, divided
- 1/4 cup dry white wine
- 2 cloves garlic, crushed
- 3/4 cup chicken stock, or pasta cooking water mixed with bouillon
- 2-3 Tb fresh lemon juice
- 2 Tb brined capers, rinsed and drained
- 1 lemon, thinly sliced
- 2 Tb parsley, chopped, for garnish
- 8 oz angel hair pasta, uncooked
- 1 Tb butter
- 1 Tb parsley, chopped
- Bring a large pot of salted water to boiling and cook the angel hair pasta as directed on the packaging. Reserve up to one cup of the pasta water when draining.
- Begin by butterflying the chicken breasts, then slicing them all the way through. Pound the chicken if it is still too thick. This will make 4 pieces of chicken.
- Sprinkle both sides of the chicken with the salt and pepper and dredge well in the flour.
- Heat the olive oil and 2 Tb of the butter in a large skillet over medium high heat. Add the coated chicken pieces and cook on each side about 3 minutes. Transfer to a plate and keep warm in the microwave or oven.
- Drain any remaining oil from the skillet and return to the stove top. Deglaze the pan with the wine, scraping up the tiny bits from the chicken. Add the rinsed capers and garlic and simmer two minutes until the wine is reduced by half.
- Stir in the chicken stock or pasta cooking water mixed with 1 tsp chicken bouillon. Stir in the lemon juice and add the chicken back to the skillet. Cook for 2 minutes on each side, carefully flipping the chicken over.
- Transfer the chicken back to a warm plate. Add the remaining 2 Tb butter and lemon slices to the skillet and cook and stir until the butter has melted and the lemon slices have slightly softened.
- To serve, toss the cooked angel hair pasta with 1 Tb butter and 1 Tb chopped parsley. Plate 1/4 of the pasta topped with one piece of chicken. Spoon over some of the sauce and sprinkle with additional chopped parsley. Serve with additional white wine, if desired.
1 cup semi sweet chocolate chips
2 Tb liquid egg whites
1 tsp coconut oil
1 1/2 Tb granulated sugar
1/2 tsp cinnamon
We’ve all heard of the term, “You are what you eat”. What you eat shines through on the outside. Well what if you can shine on the outside and the inside with the same product?
Coconut oil is all the rage these days and it’s no wonder due to its many health benefits, and it has wonderful skin benefits too!
My son and I had a “Muffins with Mom” breakfast event at his school and of course, rushing out the door, I wore no make up. After a regimen of Rahda Beauty’s Fractionated Coconut Oil, my skin was glowing with youth that I could have been mistaken for an older sister to my 10 year old. I felt confident in my face.
Coconut oil is also a great carrier oil for an infant or special needs child calming massage with lavender oil. Great for fussy babies and finicky sharks with autism!
Of course, I also had to try out the internal health benefits of this product and made a scrumptious egg white frittata loaded with grilled mushrooms and onions and showered with tangy blue cheese crumbles. Delicious!
Eat your beauty.
Blue Mushroom and Onion Egg White Frittata
2/3 cup egg whites
1/2 yellow onion, thinly sliced
1 cup mushroom slices
1 oz crumbled blue cheese
1 Tb coconut oil
salt and pepper to taste
1 Tb chopped fresh parsley
In a medium nonstick skillet, heat the coconut oil over medium heat. Toss in the onions and sauté 5 minutes. Season with dash salt and pepper. Add the mushrooms and sauté 3 minutes more until onions and mushrooms are tender.
Pour the egg whites over the vegetable mixture.
Cover and continue cooking until eggs are cooked through, about 4 minutes.
To serve, cover the skillet with a large serving plate and carefully flip the frittata over the plate.
Top with blue cheese crumbles and sprinkle with chopped parsley. Slice into 4 slices and serve. Makes 2 servings.
How would you use your Fractionated Coconut Oil? You can get it here!
And for a limited time you can use the Coupon Code RCOCONUT, to receive the product for only $5.00!!!
Blue Mushroom and Onion Egg White Frittata and Fractionated Coconut Oil
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Number of servings: 2
Per Serving 175 calories
Fat 11 g
Carbs 6 g
Protein 14 g
- 2/3 cup egg whites
- 1/2 yellow onion, thinly sliced
- 1 cup mushroom slices
- 1 oz crumbled blue cheese
- 1 Tb coconut oil
- salt and pepper to taste
- 1 Tb chopped fresh parsley (optional)
- In a medium nonstick skillet, heat the coconut oil over medium heat. Toss in the onions and sauté 5 minutes. Season with dash salt and pepper. Add the mushrooms and sauté 3 minutes more until onions and mushrooms are tender.
- Pour the egg whites over the vegetable mixture. Cover and continue cooking until eggs are cooked through, about 4 minutes.
- To serve, cover the skillet with a large serving plate and carefully flip the frittata over the plate. Top with blue cheese crumbles and sprinkle with chopped parsley. Slice into 4 slices and serve.
Happy 6 Months Birthday to my Anneliese!!! This little girl has no idea how much we love her!
We had a lovely long weekend celebrating her half birthday. We spent Friday night at home watching movies, Saturday at the buffet and running errands and Sunday we took her to get her ears pierced. Such a big girl! She even got them pierced at her Tio’s tattoo parlor like the tough cookie she is. And we celebrated with enchiladas and fried ice cream after.
I had an awesome realization as we celebrated at the Mexican restaurant too. Our baby girl was born on our 14th wedding anniversary. We went to the same restaurant chain for her half birthday as where we were married. So cool!
We finished off the long weekend at my baby’s 6 month check up, entailing 3 shots, and at the movies watching Dreamworks newest movie, Home. Our baby girl loves the movies!
During our long weekend I had many opportunities to share my new Chew-Choos “Playdate” Silicone Teething Necklace with my baby.
- Distracting her while getting her ears pierced. At the restaurant to have something to hold.
- At her check up with mom for something to munch on while waiting for the doctor.
- And at the movies for spelling to hold.
- And during many diaper changes in between.
She even loves to wear it herself. With supervision of course. I love the easy breakaway clasp for safety. This prevents strangling.
And Anneliese loves the soft, easy to clean and gum soothing silicone beads.
My finicky shark loves it too! This necklace is great for kids with sensory needs-whether fidgeting or biting-and safe for them too.
Would you like to win one of these necklaces for your busy, teething baby? Enter the contest below!!
This post was sponsored by Chew-Choos. I received a complimentary teething necklace by the sponsor for an unbiased product review. No additional compensation was received by me. All opinions, text, and images, are my own, unless otherwise noted. *This post contains affiliate links.