{BABY} Adventures in baby food

I have always known I wanted to make my own baby food.  I have seen the small jars with big prices in the stores all of my life and they seemed over priced and a waste of resources.  So with that in mind I did what I always to and went to my favorite blogs for advice.  

I have been following Texas Tales since they lived in Scotland and way before they had QUADRUPLETS!!!  I have always liked Amber's writing style and her ideas on travel, food and now parenting.  (I also love her mom's blog Linda's Life Journal - she is so positive!) 

So, I took a cue from Texas Tales and ordered my Mumi and Bubi baby food trays from Amazon.  Each serving is 1 ounce so I can make a lot in advance and have it ready when Madelyn is ready!  

So today I took 6 organic bananas ($1.33)  and 3 bags of frozen Organic Butternut Squash ($5.67) and made two trays of food.  So that is 21 ounces of bananas and 21 ounces of Squash.  So that is $.16 per ounce! 

We are hoping that along with the formula and the solid foods she will gain more weight and also learn to like food!  We can start when she turns 4 months old - so in the meantime I will continue to make food and store it! 

{FOOD} BBQ Sauce Favors

Still no baby... however the appointments at the hospital went really well and I am contracting but nothing serious yet.  We have another appointment on Thursday with Dr O and hopefully start the process on Friday.

Since we are waiting I wanted to show the BBQ Sauce we made as favors for the baby shower!

This is our special BBQ Sauce we make all of the time and love it!

We have adapted it from this recipe:

It's so good we are actually having it tonight on our ribs!

{BABY} Week 33

Week 33... crazy that she will be here in March... luckily Geoff has been here to help prepare for her arrival - THANK YOU GEOFF!!!!  He has been painting, moving stuff and helping us make decisions which is awesome, since when Brad and I projects together it can get ugly... 

Home Projects + B&C + baby hormones = nothing good :( 

We actually went to Home Depot and chose three different colors of paint in less than 5 minutes - that could be a record! 

Also, Mary went to visit and help out her sister in Indiana so we have Jonny Boy to help us along... he is great at picking paint, lightening the mood and keeping us on our toes!  It has been a fun week with all of us working together!  

Here is Jonny Boy at Miracle League of Arizona - I cannot say enough about Miracle League.  It is the highlight of Jon's week and the people who work and volunteer there are amazing.  I will write more about this at some point but needless to say he had a blast! 

Jon with his buddy "Jackee" 

So here is the 33 week shot - please forgive the wet hair we were heading to Jon's baseball game! 

Deena - I added Reggie and Jack today!

Brad and Geoff agree my "belly" has grown 2 inches since this picture! 

Here is the work the men have been doing... 

While I have been working at my job, which I love doing.  It is a great mix of customer service, marketing and social media and I get to do it from home which is icing on the cake! 

Then, there has been the food!  We went to Scottsdale Beer Company, Z'Tejas, Four Peaks and Ray's Pizza!  But the best meal has been Brad's Smoked Ribs and Chicken at home!  Jonny Boy loves it! 

We have been super busy but loving every minute of family time!  I will add the BBQ Sauce recipe soon - it's too good not to share! 

Next up - Baby Shower! 

Love - Brad and Christi 

{FOOD} Quick Chicken Piccata

I love anything with lemons - lemon bars, lemon scented candles, lemon centerpieces, etc.  So when my doctor said I had to limit iron during my pregnancy (steak, kale, spinach, hummus, the list is LONG) I was happy to learn Chicken Piccata was still on the OK list!   This recipe is from Chef John from Foodwishes and I encourage everyone to look up his website because his food does not disappoint and he makes it very easy to follow! 

So the reason for this post is that we have turned Jonny Boy into a huge lover (and eater) of this dish!     So it is Jon Approved too! Also, it does not take very long to make and Trader Joe's has capers for a lot cheaper than the store. 

Quick Chicken Piccata

Rated: Submitted By: Chef John Photo By: Jana Swanson Prep Time: 10 Minutes Cook Time: 15 Minutes Ready In: 25 Minutes Servings: 4

"These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice."

INGREDIENTS:

4 skinless, boneless chicken breast halves cayenne pepper, or to taste salt and ground black pepper to taste all-purpose flour for dredging 2 tablespoons olive oil 1 tablespoon capers, drained

1/2 cup white wine 1/4 cup fresh lemon juice 1/4 cup water 3 tablespoons cold unsalted butter, cut in 1/4-inch slices 2 tablespoons fresh Italian parsley, chopped

DIRECTIONS:

1.	Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
2.	Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
3.	Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
4.	Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
5.	Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
6.	Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
7.	Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

{FOOD} Deep Dish Pizza

Last night we were craving real, Chicago style deep dish pizza!  And Brad did not disappoint!

Chicago-Style Deep-Dish Pizza

Author: CarnalDish
Prep time: 3 hours Cook time: 1 hour Total time: 4 hours Serves: 2 9-inch pizzas
adapted from Cook's Illustrated
Ingredients For the dough:
31⁄4 cups (161⁄4 oz.) all-purpose flour 1⁄2 cup (23⁄4 oz.) yellow cornmeal 11⁄2 tsp table salt
2 tsp sugar
21⁄4 tsp instant or rapid-rise yeast
11⁄4 cups water (10 oz.), room temperature
3 tbsp unsalted butter , melted, plus 4 tablespoons, softened 1 tsp plus 4 tablespoons olive oil
Sauce
2 tbsp unsalted butter
1⁄4 cup grated onion , from 1 medium onion (see note below)
1⁄4 tsp dried oregano
Table salt
3 garlic cloves, minced or pressed through garlic press (about 2 teaspoons) 1 (28-oz) can crushed tomatoes
1⁄4 tsp sugar
2 tbsp coarsely chopped fresh basil leaves
1 tbsp extra-virgin olive oil
Ground black pepper
Toppings:
1 pound whole-milk or part-skim mozzarella cheese, shredded (about 4 cups) (see note below) 1⁄2 ounce grated Parmesan cheese (about 1⁄4 cup)
Hot or mild Italian sausage, casings removed (optional)
Instructions FOR THE DOUGH:

1. In the bowl of a stand mixer, mix the flour, cornmeal, salt, sugar and yeast together on low until incorporated -- about 1 minute. Use the dough hook attachment. Add the water and melted butter and mix on low speed until fully combined, about 1-2 minutes, scraping the sides and bottom of the bowl occasionally. Increase the speed to medium and knead until the dough is glossy and smooth and pulls away from the sides of the bowl, about 5 minutes. Keep in mind the dough will only pull away from the sides while the mixer is on, and will fall back to the sides when the mixer is off.
   
2. Coat a large bowl with 1 teaspoon of olive oil, using your fingers. Rub any excess oil from fingers onto the blade of a rubber spatula and transfer the dough to a bowl, turning once to oil the top. Cover tightly with plastic wrap and let rise at room temperature until it's nearly doubled in size, about 45-75 minutes.
   

FOR THE SAUCE:
1. Heat butter in a medium saucepan over medium heat until melted. Then add the onion, oregano, crushed red pepper and 1⁄2 teaspoon of salt, cooking and stirring occasionally until liquid has evaporated and onion is golden brown -- about 5 minutes. Add the garlic and cook until fragrant -- about 30 seconds. Stir in the tomatoes and sugar, increase the heat to high and bring to a simmer. Lower the heat to medium-low and continue simmering until the sauce has reduced to 21⁄2 cups, about 35-30 minutes. Remove the sauce from the stove and stir in basil and oil. Season with salt and pepper, taste and adjust as needed.
TO LAMINATE THE DOUGH:

1. Heat your oven to 425 degrees, and put the oven rack on the lowest position. With a rubber spatula, turn the

dough out onto a dry work surface and roll it into a 15 by 12-inch rectangle. Using an offset spatula, spread the softened butter over the dough but leave a 1⁄2-inch border along the edges. Starting at either short end, roll the dough into a tight cylinder (like you would cinnamon rolls). With seam side down, flatten the cylinder into a 18 by 4-inch rectangle. Cut the rectangle in half, crosswise. Take one half and fold into thirds (like a business letter), pinching the seams together to form a ball. Repeat with the other half. Place both dough balls into an oiled bowl and cover tightly with plastic wrap. Let the dough balls rise in the refrigerator until doubled in size, about 45-60 minutes.

2. Oil two 9-inch round cake pans with about 2 tablespoons of olive oil each. Place 1 dough ball on a dry work surface and roll out into a 13-inch disk, about 1⁄4-inch thick. Transfer dough to the pan by rolling it loosely around the rolling pin and unrolling it into the pan. Press the dough into the pan lightly, working into the corners and up the sides by 1-inch. If the dough is tough to work with, let it relax about 5 to 10 minutes before trying again. Repeat with the other dough half.
   
3. Sprinkle 2 cups of mozzarella over the surface of the dough for each pizza. If using sausage or any topping, scatter it evenly on top of the cheese. Spread about 11⁄4 cups of tomato sauce over the cheese and toppings, then sprinkle 2 tablespoons of parmesan over the sauce. Bake until the crust is golden brown, about 25-35 minutes. Remove the pizza from the oven to rest for about 15 minutes.
   
4. Slice, serve and enjoy! 
   

{FAMILY} Adventures with Jon

Each week we try to take Jon out for lunch and a little fun.  We took him to lunch at AZ 88, a very swanky place known for their martinis... perfect place for Jonny Boy, right?

Jon & Brad at AZ 88

Well, Jon had a GREAT time with a grilled cheese and Brad had a great time with a Martini!  He (Jon, not Brad) always surprises us with how he can acclimate to so many different, new places and have a great time.  After lunch we walked around the Scottsdale Civic Center Plaza... 

Then we decided to take Jon to look at Open Houses in the area... which to Jon probably seemed like The Torturous Tour of Strange Bathrooms in Scottsdale! 

Luckily, Jon was a good sport and decided he had enough at house number 6, I know a lot of people who would have cashed out after house/bathroom number 3! 

{FOOD} Easy Cheesy Mexican Chicken: A Slow Cooker Recipe

In order to prep for our upcoming arrival, we have been trying to make freezer dinners to see which ones we like before we make a ton.  This dinner was sooooo good and so easy to make, also it fed us three times!!!

Easy Cheesy Mexican Chicken: A Slow Cooker Recipe

Yields: Serves: 4

Slow cooked chicken, vegetables, and cheese sauce make for a delicious, healthy, and EASY meal served over brown rice.

Ingredients

▪   2-3 chicken breasts (about 1 lb)

▪   1 16 ounce jar of your favorite salsa

▪   1 cup black beans

▪   Optional: 1 cup cooked, pureed squash or pumpkin (for added tasteless nutrition!) -I DID NOT ADD THIS

▪   1 cup of organic frozen corn kernels (canned and drained works too)

▪   4 ounces of low fat cream cheese

▪   2 cups cooked brown rice

▪   1/2 cup cheddar cheese, shredded

▪   Topping ideas: shredded lettuce, diced avocado, sour cream, diced onion, minced jalepenos, chopped black olives

Instructions

1) In a slow cooker, add chicken and top with salsa, black beans, and squash/pumpkin. Stir until combined.

2) Cover and cook on high heat for about 3 hours or low heat for 5-6 hours or until chicken is tender and white throughout.

3) Remove chicken and cut into bite sized pieces or shred it. Add to slow cooker. Add corn and cubed cream cheese. Stir until cream cheese melts and blends into sauce and corn is warm.

4) Serve over brown rice with shredded cheese and your favorite toppers.

Freezer Meal Instructions:

If you plan to freeze this for later (like these meals), go ahead and fully cook. Let it cool. Store in an airtight container or freezer bag for up to 3 months. To reheat, thaw in the refrigerator for 24 hours and warm on low over the stove or in the microwave. For a quick thaw, use the defrost setting on the microwave.

- See more at: http://thrivinghomeblog.com/2010/01/easy-cheesy-mexican-chicken/#sthash.JMxQNgiW.dpuf