Weekend Rewind

John had an appointment in Charleston Wednesday so we were able to start our {last} beach vacation of the summer early. 

We tagged along to the appointment and hung out in the car.  Little man wanted to have his first drive. 

We met our friends at Water’s Edge for dinner and drinks.  We hadn’t seen these girls since they surprised me on the day he was born.  We had so much fun chatting and catching up!

Thursday morning we packed the car and made our way to Myrtle Beach to spend the long weekend with my family. 

Anderson has become quite the beach bum this summer. 

My favorite part of the beach is the naps that come after a long day in the sun.  We snoozed for a few hours then took a stroll on the beach before we met the family for dinner. 

Side note:  My sister has started an etsy shop, AW Designs, that has become on our favorite places to shop.  Isn’t this custom crab bubble adorable?   

Another favorite- The Beaufort Bonnet Company.  We have gotten our moneys worth out of the hats we bought for the summer. {and if I can ever get around to blogging his newborn pictures, their swaddles are too cute to handle too}.

These babes clearly agree.

John dug a hole for the {diva} babies so they could recline and relax.

Friday night was the Dupree/Thompson turn to cook.  We {read Amy} made a shrimp orzo dish that was so good it will be made again in our house very soon. 

Our last beach day of the summer came too fast but we took full advantage.

Saturday was the Watson/Kubas’ turn so our little family spent that time on the beach. 

Lobster, tuna, veggies and potatoes was served that night. Such show offs they are but the food was super yummy!

We ended the weekend with dinner at Travinia.  We’d never tried it but we’ll be going back.  John had spaghetti with meatballs and I had a salad with tuna. 

Oh and my baby is old enough to wear shoes.  Time really needs to slow down.  Is a baby in shoes not the cutest thing?!? 

Spinach Tomato Orzo Soup

If you’re like us, you’ve been in a constant battle with the funk that continues to make its rounds and there's nothing better than a good soup when you’re feeling under the weather.  I first made this soup a few weeks back when John was in bed sick for a week straight.  I was sure he wasn’t going to like it since it was more of a broth based healthy soup {and I accidentally picked up unsalted chicken stock}.  Much to my surprise, he loved it.  The recipe made so much I had two 4-quart pots full- lucky him! 

I made it again this week but cut the recipe in half, added chicken sausage and used salted chicken stock.

 

Ingredients:

1 large chopped onion

2 cloves chopped garlic

1 lb spinach

1 15 ounce can Italian diced tomatoes

1 lb package orzo pasta

2 quarts chicken or vegetable stock

2 quarts water

olive oil

chicken sausage or chicken

 

Directions:

Drizzle olive oil in pot and sauté onions until tender.  Add garlic and sauté for 2-3 minutes.  Add canned tomatoes, spinach, water and stock.  *I sliced sausage links and sautéed them for a few minutes then added them.  Bring to boil and reduce heat to medium.  Add orzo and cook for 12-15 minutes.  Enjoy! 

Lean in 2013

Ok we all know that will not hold true for me, at least not until after March.  I think my nesting is starting to kick in.  Maybe just in the kitchen.  I love a good meal these days and thankfully I’ve gotten my appetite back for a few healthy options. 

I’ve steered clear of Salmon during this pregnancy, mainly because it’s a favorite fish of mine and I didn’t want it to become a food I could never look at again.  They also tell you not to eat a lot of it because of the mercury. However, John requested lemon and herb salmon packets for dinner Friday.  My mom makes them at home a lot and they are so healthy and tasty!  I altered the recipe just a little, cooking them in the oven instead of on the grill and adding a few ingredients.Ingredients:

2 cups uncooked instant rice

1 can fat free or low sodium chicken broth

1 cup matchstick-cut carrots

4 salmon filets

1 teaspoon lemon pepper

1/3 cup chopped chives

1 medium lemon {sliced}

1/2 cup cubed mushrooms {added}

1 cup fresh spinach leaves {added}

 

Directions:

Heal coals or oven to 400 degrees.  Spray four sheets of aluminum foil. 

Mix rice and broth.  Let stand for about 5 minutes or until broth is mostly absorbed.  Stir in carrots.

Place salmon on center of foil and sprinkle with lemon pepper and top with chives.  Arrange lemon slices over salmon then spoon rice mixture around the filets.  Top with mushroom and spinach.  Seal foil and cook for 11-14 minutes on grill or 40 minutes in oven.

Holiday Traditions- Baking Edition

A few years back, my sisters and I found ourselves in the kitchen whipping up baked goods with my oldest niece and its since become a holiday tradition.  Each year adding a new little little set of helping hands of course.  We designate a day to make a complete mess in our parents kitchen and in the end have a plethora of  yummies for ourselves {and the boys!} to enjoy. 

We each pick a couple of recipes to make- this is what last years looked like…I typically wait until the last minute to chose what I want to make so this year with the help of Pinterest I’m starting early.  Here’s what made the list:

Salted Pretzel Bark

Frozen Smores Cups

Chocolate Chip Reese Brownie Bites

For the kids, we’re thinking these to let them go to town onChocolate Covered Oreos and Puppy Chow are favorites that will make the list again this year! 

Happy Baking! 

Zucchini Lasagna

A few weeks ago, I tried a new recipe for zucchini lasagna and it was just too good not to share.  The recipe substituted zucchini for noodles and John and I both agreed, it may just be better than traditional lasagna. The best part- it’s {somewhat} healthy and you don’t have to sacrifice any of the flavor! I will definitely be making this again asap!

Ingredients:

1 lb lean beef

3 gloves garlic {minced}

1/2 onion {chopped}

1 teaspoon olive oil

salt and pepper

1 28 ounce can crushed tomatoes

2 tablespoons chopped fresh basil

3 medium zucchini {sliced 1/8” thick}

15 ounces part-skim ricotta

16 ounces part-skim shredded mozzarella

1/4 cup Parmigiano Reggiano

1 large egg

 

Directions:

In a medium sauce pan, brown meat and season with salt. Drain meat.  Add olive oil to the pan and sauté garlic and onions for about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered.

 

Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

 

Grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

 

Preheat oven to 350°.

 

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.   In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

 

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

Ms. Julie’s Chili

One of our very favorite meals to enjoy when the weather turns cold is Chili and with the temperatures dropping, I decided it was time to cook up my first pot!  My mom has used this recipe from Ms. Julie,one of her friends, for years now and I am lucky to have gotten my hands on it too.  We prefer to substitute the ground beef with venison but since I’m not allowed to eat it, John has to suffer through with me.

Ingredients:

1/2 lb ground beef

3 cups chopped onion

1 large chopped green pepper

4 cloves minced garlic

2 16 ounce cans chopped tomato {undrained}

1 15 ounce can kidney beans  {undrained}

1 15 ounce can black beans {undrained}

1/2 lb fresh mushrooms

1 cup picante sauce

3 tablespoons chili powder

3 teaspoons ground cumin

3 teaspoons salt

1/2 tablespoon dried oregano
 

Directions:

Brown beef with onions, green pepper and garlic.  Drain and add remaining ingredients.  Boil for 3 minutes, cover and reduce heat.  Cook for 45 minutes, stirring often.  Serve with cheese, sour cream and/ or fritos.Tonight I also whipped up some three cheese biscuits.  I’d like to say from scratch but one of my friends suggested using the Bisquick mix.  I’m glad I did- they were tasty and far less effort.

If you are looking for something to warm you up, I promise this meal won’t disappoint!