Chicken and Sweet Potatoes for Baby

Have I mentioned Yams is one of the easiest things to make and so good for babies.  Well that still hasn't changed.  Neither has my need to make my own baby food.  While on vacation last week I had to stop and buy a couple of jars of baby foods and I couldn't believe how much 1- four ounce jar was.  If you're looking for a cost affective alternative for feeding your baby making your own is the way to go. 

 

So at Emilie's 6 month appointment I was asked if Emilie has gotten any proteins.  Which I had started giving her yet, I really thought that came at 8-9 months, boy was I behind with the times.  I decided that I would give her pureed chicken combined with one of Emilie's favorite meals, sweet potatoes, (AKA yams).  I tried to make all my baby food once a week so I'm not making it during the week.  This will take about 3 lbs of yams and  1 to 1.5 chicken breast  to make a weeks worth of food, if your little one is eating 4ounces daily.

 

Steamed Sweet Potatoes

 

Pureed Chicken Breast and Sweet Potatoes

Like always, Happy cooking!

WHAT YOU'LL NEED:

• Large stock pot
• Steamer basket
• 3-4 lbs of Sweet potatoes
• 1-1.5 Chicken breast

WHAT YOU'LL NEED TO DO:

• Wash the yams and split them length wise.
• Place yams in steam basket and let steam until yams are squishy when lightly squeezed.  Once sweet potatoes are done, allow to cool, then scoop out sweet potatoes into blender
• In a second pot, pooch chicken breast until fully cooked, once done let cool before added to blender. 
• Use some of the water use to steam the swett potatoes to get desired thinness.  (Due to the added protein, this might require more water than what you expect.)
• Once puree has cooled transfer to ice cube tray and freeze.
• Each cube equals one ounce of baby food.

I hope your little ones enjoy it as much as mine does.

Chimichurri Sauce

About a year ago while traveling for work I stopped one night at one of the local restaurant's and while looking over the menu I came across a steak that was covered in a Chimichurri Sauce.  I had no idea what that was and the waitress said I had to tried it.  It was one of the best items on the menu, she even went as far to say if I didn't like i, then dinner would be on her.  How could I turn that offer.

 

So the steak comes out, and the sauce was on the side and I dig in to one of the best steaks I ever had.  She was right.  That was one delicious sauce.  One night while watching the food network, someone was making this and my husband was like OMG!  "I want that steak right now!"  apparently she had, had this before and loved it as well.  So next time I grilled some steaks, what do you think I drizzled over it?  That's right this amazing sauce. 

 

This really is a great and easy sauce to make.  I suggest making it next time you grill some nice steaks. 

 

Recipe adapted from the food network

 

Like always, Happy Cooking, or in this case Happy Saucing!

 

WHAT YOU'LL NEED:

• 2 cups fresh parsley firmly packed
• 1/4 cup fresh oregano leaves
• 8-9 cloves of garlic
• 2 tablespoons chopped onion finely chopped
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 2tablespoon lime juice 
• Kosher salt and red pepper flakes to taste

WHAT YOU'LL NEED TO DO:

• Pulse the garlic and onion in the food processor until finely chopped.
• Add the parsley and oregano and pulse briefly, until finely chopped.
• transfer mixture to a separate bowl.
• Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely pureed).
• Add salt and red pepper flakes to taste.
• Store in the refrigerator until ready to serve. Do not heat up before serving. 

 

 

 

 

 

 

  

 

Yams for My Little Ham!

Wow! Can you say MIA, oh my! I actually thought that having a second child would be easier, boy was I mistaken. So quick update as to where I've been.  I went back to work 8 weeks after Emilie was born, and with that I've been doing some last minute travel for work.  So when I am home, my focus has been on the kiddos. Jonathan is going to start school in less than a month. Here he is on his 5th birthday.

 

And my little Emilie, is no longer my tiny baby, she's 10 months old and crawling all over the house.  The husband and I will surely have to keep an eye that one. Here she just a month ago with her brother.

 

OK, now that we got that all out of the way here's some good news.  I haven't given up on cooking or baking, and I've been trying new things, but I have been slacking in getting things posted, but I hoping that will all change since I do have a bunch of recaps for you all.  Setting a new goal of posting at least one a week. 

As of late I have turned my focus to baby foods.   Yes I'm still making my own baby food. Let me say this before I continue, I am not knocking any one's choice when it comes to what you give their baby.  There are many jar foods that are good your babies. I just prefer to make my own because not only do I know what goes into the food, it's also cost affective.

Yams is one of the easiest things to make and so good for babies.  This is one of Emilie's favorite meals. I tend to make a big batch every time I make this, it takes about 3 lbs of yams to make a weeks worth of food, if your little one is eating 4ounces daily. 

Like always, Happy cooking!  

WHAT YOU'LL NEED:

• Large stock pot
• Steamer basket
• Sweet potatoes

WHAT YOU'LL NEED TO DO:

• Wash the yams and split them length wise.
• Place yams in steam basket and let steam until yams are squishy when lightly squeezed.
• Allow to cool, then scoop out yam meat into blender.
• Added any needed water to get desired thinness.  (if this is a first food then I would add about half cup of water.)
• Once puree has cooled transfer to ice cube tray and freeze. 
• Each cube equals one ounce of baby food. 

 I hope your little ones enjoy it as much as mine does. 

Herbed Eggplant Gratin with Creme Fraiche

I think I've said this before, but just in case I didn't I'm in love with Pinterest.  I've found so many different things on that site that it's just amazing.  I've found anything from home decor ideas, to things to do with the kids, to one of my favoriate pass times....COOKING! How can you not love a site that allows you to have everything you need right at your finger tips. 

About a month ago I came across this reciepe and I told myself I would have to try it because eggplant is one of the few veggies that I could get Jonathan to eat without it being WW III.  All you mothers know what I'm talking about, if only they were like that when it came to sweets, but that's a whole other story. 

I have to say that hey Creme Fraiche is what makes this dish.  I personally recommed only using enough of the two sauces to cover the eggplant so it's not dry.  Sometimes I feel that too much sauce really masks the taste of the eggplant and what's the point of eating eggplant if your not going to taste it. 

This really pairs well as a side dish, with meatballs and pasta, or since eggplants are sucha harty veggie, it could even be made into a grinder.  whatever way you go, you will not be disappointed. 

Like always happy cooking and Baking!

Reciepe adapted from: http://farmhousetable.wordpress.com

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WHAT YOU'LL NEED:
2 medium to large eggplant, sliced 1/2″ thick
salt & pepper to taste
cooking spray
1 quart simple tomato sauce
3 Tbs. minced chives
3 Tbs. minced parsley
12 oz. creme fraiche
4 oz parmesan cheese, grated

WHAT YOU'LL NEED TO DO:

Preheat oven to 375.
Season eggplant slices with salt and pepper.
Spray and heat a large skillet over med-high heat and fry eggplant slices in batches until golden on both sides.
Set aside while you prepare the creme fraiche.
Place creme fraiche in a small saucepan and bring to a simmer over medium heat.
Let reduce until you have about 1 cup.
Then stir in half of the grated parmesan and all of the chopped herbs and set aside.

Spray a casserole dish and place eggplant inside in a single layer.
Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan.

Make two more layers of eggplant and sauce, covering the top with tomato sauce.
Ladle over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese.

Bake uncovered until browned and bubbling, about 25-30 minutes.

Let rest briefly before serving.



Peanut Butter Icebox Pie What's Baking

Here it is....my submission for What's Baking. Our host Kim wanted everyone to submit a pie, which is fitting seeing that the holidays are upon us. You might be wondering why I picked such an easy pie. Well my response is, it's the holidays, I just had a baby, and I was hosting Thanksgiving.  Therefore I needed something that I wouldn't mess up. And in reading this recipe, I knew it was going to be a no fail on my end. I would encourage anyone looking for something easy to try this one, it didn't take more than 15 minutes to make and was a hit.

As you might have noticed, there is not much sugar in the filling. I was a little worried about this, but it was perfect. The Combination of with the cookie crust, caramel and peanut butter cups it is just wonderful and not overly sweet.

If you haven't heard of the Magnolia Bakery Cookbook, you have to pick up copy it's great and has a lot of things that I want to try over the next few weeks.

Also make sure to check out Kim's blog and see her round up which should be up by December 1st. http://justbakedbyme.wordpress.com/

Like always, Happy Baking!

From The Magnolia Bakery Cookbook

WHAT YOU'LL NEED

1 Pie crust
12 Ounces cream cheese, softened
3 Tablespoons sugar
1/2 Teaspoon vanilla
1 Cup heavy cream, whipped to soft peaks
1 Mini peanut butter cups, chopped
3/4 cup smooth peanut butter
1/4 Cup caramel sauce
1/4 Cup chocolate sauce
Handful of chopped mini peanut butter cups

WHAT YOU'LL HAVE TO DO:

Beat cream cheese until fluffy, 2 minutes. Add sugar gradually, then beat in peanut butter and vanilla.

Whip the heavy cream in a separate bowl, then fold gently into the cream cheese mixture.

Fold in the peanut butter cups.

Spread the caramel on the bottom of the crust, then spread the filling over the caramel and smooth the top.

Cover with plastic wrap and chill for at least 3 hours,

Garnish with rest of mini peanut butter cups and drizzle with chocolate sauce.

Roasted Chicken In Garlic-Ginger Soy Sauce Marinade

BEFORE:

After being MIA for 3 months looks like I'm trying to make up for lost time. I'm now working on my second post of the day. Well maybe I should say that this is a half recipe as I posted the Marinade earlier today. =)

As my readers know, I love spices, and love to play with them when it comes to making marinades. With that said, this marinade has become my go to recipe due to me having avoid certain foods while breast feeding. No one likes a gassy fussy baby!

I love the favor that this marinade gives the chicken and how easy it is to put together. I tend to use this marinade over night so that my meat comes out favor packed. It could also me used on days that you're lookig to put something together, just marinade for 30 minutes and then bake in marinade.

AFTER:

Hope you all enjoy this as much as my family and I have. Happy cooking and baking!

WHAT YOU'LL NEED:

1/2 cup soy sauce (i use low sodium)
8 cloves garlic, grated,
1 teaspoon of grated ginger
1/4 cup olive oil
2 tsp. freshly ground black pepper
2 bone in chicken breasts

WHAT YOU'LL NEED TO DO:
Take chicken breast apply black pepper and set aside while perparing marinade.
Wisk together soy sauce, garlic, ginger, and olive oil.
Once marinade has come together, drizzle over chicken breast and make sure to turn it until well coated.
Place is frige for at least 30 minutes, or overnight.
Bake at 400 until fully cooked.

Garlic-Ginger Soy Sauce Marinade

Wow! I can not believe that it's been 3 months since my last "real" food post. Life has been a worldwind, between the promotion at work, having an active 4 year old, and now a newborn, seems like I don't have enough time for anything.

In my head I was telling myself that while home on maternity leave I would have all this time to blog all the new recipes that I would be trying. Boy was I WRONG! While yes, I've been trying new things and taking pictures as I go, I haven't had the time to sit down and blog them. Seems like I'm always getting pulled somewhere else.

Well today I'm home alone with Miss. Emilie so while she naps, mommy is going to try to get a few posts done. Since naps tend to run short in this house, I going to start with a new marinade.

This marinade works with everything from beef, to chicken, even to fish. This is truly a must try marinade. I promise you will not be disappointed. I've tried it on T-bones and today I'm trying it on chicken breasts that I'm roasting for lunch. Can't wait to dig in as it's smelling so good!

Like always happy cookig and baking!

Recipe source: http://www.finecooking.com/recipes

WHAT YOU'LL NEED:
1/2 cup of soy sauce
8 cloves garlic, grated
1 tespoon of grated ginger
1/4 cup olive oil

WHAT YOU'LL NEED TO DO:
Wisk everything together untill well combiened.
Pour over desired protein.
Let marinade for at least 30 minutes, for best results let marinade over night.