The Hub

Roasted Tomato Grits with Corn and Goat Cheese

2012-02-10T06:13:00.000-06:00

OMG......get your pallet ready for the greatness that is this side dish. Creamy, gooey grits mixed with sweet corn, tangy goat cheese, and topped with roasted tomatoes (this last ingredient was my favorite part). We devoured these at a dinner with our friends. So delicious. Period. I found this recipe on Love and Olive Oil's blog.

Roasted Tomato Grits with Corn and Goat Cheese

4 servings

Ingredients:

1 pint cherry tomatoes, halved

1 cup stone-ground grits (or instant grits, whichever you can find)

2 cups whole milk

1 cup water

1 cup corn kernals (we used them from the can, probably better if fresh but I didn't have time)

1/4 cup goat cheese, plus more for garnish

1 tablespoon butter

Directions:

Preheat oven to 400 degrees.

Toss tomatoes with olive oil and kosher salt and arrange on a foil or parchment-lined baking sheet cut side up. Cook for approximately 45-55 minutes or until they are soft and shriveled, and the bottoms are beginning to brown. (I did this the day before our dinner to save oven space)

Meanwhile, for the grits, bring milk and water to a gentle boil in a heavy sauce pan. Slowly whisk in grits. Reduce heat to medium low and cook, whisking often, until grits begin to thicken. Add more water if necessary to acheive desired consistency. Cook until the grits are tender, about 45 minutes to an hour.

Stir in butter, corn, and goat cheese. Season with salt and pepper to taste.

Top with roasted tomatoes and additional goat cheese crumbles. you can thank me later. :)

Cinnamon Banana Bread

2012-02-08T07:38:00.002-06:00

Sometimes you just need some breakfast bread. You know what I mean, right? I have mornings where I want so badly to drive to Starbucks and get a pumpkin loaf but usually it's nap time and I am stuck with something boring like toast with grape jelly. So I surfed around and realized I had all the ingredients for this cinnamon banana bread. DONE. Moist, tasty and oh so satisfying. All week you will thank yourself for making it.

I found this recipe on Life Happenings and Fun on the Farm. I adapted it slightly to make into a bread verses muffins.

Cinnamon Banana Muffins

Makes 7-10 muffins (if using muffin tin) or 1 loaf of bread

Ingredients:

1/2 cup sugar

2 tablespoons vegetable oil

1 egg

1/2 cup ripe bananas (2 medium, mashed)

2 tablespoons whole milk

3/4 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 to 1/2 teaspoon ground nutmeg

Directions:

Preheat oven to 400 degrees.

In a large bowl, mix together the sugar, oil, egg, banana, and milk.

In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Add the dry ingredients into the liquid ingredients and mix until just moistened. Don’t over mix!

Scoop the batter into your paper-lined muffin cups, about 2/3 full OR into your loaf pan.

Bake for 15-18 minutes, checking often. Use a toothpick to check for doneness.

Cool before eating. And maybe add some bacon on the side....because you can.

Cousins

2012-02-07T12:23:00.001-06:00

We have started walking with Bean on our Tuesday lunches as part of her therapy. Love this one of the three kiddos, they are going to be lifelong friends and I am so thankful for that.

Happy Tuesday!

Sun-Dried Tomato Feta Stuffed Chicken Breast Wrapped in Bacon

2012-02-06T08:37:00.000-06:00

This was a spur-of-the-moment recipe I concocted because I had a long day and needed something easy to make for dinner. And it was yummy! I had the sun-dried tomato feta from the store that I had been itching to use. After learning how to fillet and stuff chicken last month, I could quickly butterfly the chicken with the cheese. The bacon was an afterthought to add some flavor, although Russ and Blake both actually ate the bacon (I just removed it). Paired with some mashed potatoes and asparagus, this meal was completely satisfying.

Sun-Dried Tomato Feta Stuffed Chicken Breast Wrapped in Bacon

Serves 3, one chicken breast per person

Ingredients:

3 chicken breasts

1 8-ounce container of sun-dried tomato feta

9 slices of bacon (approximately 3 per chicken breast)

(toothpicks)

Directions:

Preheat oven to 350 degrees.

Place a rack on a baking dish and spray with PAM. Slice chicken to butterfly (see here if want to watch a video that tells you how to do it). Pound each slice to 1/2 inch thickness and trim edges to make equal size.

Fill each breast with feta cheese and wrap with bacon slices. Secure with toothpicks.

Bake for approximately 30-45 minutes until cooked through.

Slice and serve.

Gratitudes and Favorite Pictures of the Week

2012-02-05T12:47:00.000-06:00

The weeks are flying by, I barely noticed February started. This week Grant turns 9 months old - so crazy! But first, here are some things I'm grateful for this week:

1. play dates with miss Hazel Bean

2. that our family is healthy. we watched Contagion over the weekend. Russ thinks I may put Grant in a bubble.... but I won't.......yet. but it made me very humbly grateful for good health

3. for new babies - we got to meet our friends' sweet new baby, Ava, this weekend. there is truly nothing like new baby smell. I inhaled and it was lovely. she is precious, every new baby is such a miracle.

4. infant swings in the park.....it was his first time in one he fell in love with it....

5. Bookmarks at North Park. Entertaining, free, and lots of kids of all ages. We are going to go a bunch more as Grant gets older and can participate more.

6. Dexter's ability to sleep while we play despite the banging, babbling, and jumping. love that he has adapted.

7. the close relationship I have with my nieces. I love that they know and trust me...and more importantly that they invite me to their birthday celebrations! here we are on our way to American Girl Store and Bistro. See yesterday's post for details. She can be a stinker, but I love her.

8. how cute Grant is now that he can sort-of-crawl. He will twist and put his hands on my leg, then push to get onto my lap. my heart could not be more full during those moments.

9. good deals. Walmart had the cutest baby boy shorts on sale for summer - $4 each. SOLD. I am always grateful for items that don't break my budget. thanks to my neighbor for convincing me to go shopping this week. Kroger was also having their famous chuck roast sale. tasty food for days makes me happy.

10. my current read, the Dovekeepers, by Alice Hoffman. imaginative, thought provoking, and page turning. i'm on the last character and already so sad it will eventually end; finding my next book is going to be tough.

Here are some favorite pictures from this week:

(hands on with his books)

(Grant is beginning to love his Godfather.....okay, maybe like is a better word. i think one day they will be great friends)

(hello there)

(captain pig on his boat)

All About Her

2012-02-04T14:21:00.016-06:00

MC, my oldest niece, turns four this week. She is so grown up. She can sing the entire "Pharaoh, Pharaoh" song. She can recite the alphabet. She can throw a ball really hard. And by gosh, can she pick birthday gifts. All she wanted from Bean and Pops was an American Girl Doll experience. And it was perfect, from the ridiculously large store to the pink girly decor.

The first level is all about shopping and the entire store is a little girl's dream. Dolls everywhere. Matching sets of outfits so you can dress the same. A beauty salon so after you buy your doll you can have her hair braided or curled so she looks her best.

(she picked Kit)

(besties)

Then there's the bistro on the second level. Oh my gosh, I've never seen so much pink! And so many little girls having the time of their lives dining with their new best friends. MC was no exception.

(Kit, despite being 9 years old, had her own high chair)

So many smiles during a lunch that was all about MC. Grant wasn't invited. Evie was deemed too young. It was all about the biggest, oldest daughter/niece/granddaughter.

And we laughed, learned much about Kit (and Grace, her basset hound), and reveled in the simple joys of being 4.

And after the yummy pizza (I will say the food isn't stellar) came the best part. A special cake arrived with 4 pink candles; a story book ending for MC.

(such a proud mommy)

(you still get your wish even after 3 times blowing out candles)

(I love being an aunt)

(and we ate cake....yes, we did!)

HAPPY BIRTHDAY SWEET GIRL!

Italian Chicken Soup

2012-02-03T07:48:00.000-06:00

I am the first to admit, this picture does NOT do this soup justice and the color wasn't really that white. The lighting was off or something, but do not judge the recipe by the picture. Instead, check out Pioneer Woman's picture. This soup is super tasty and just as good as the Pioneer Woman typically brings in her dishes.

Italian Chicken Soup

Serves 8

Ingredients:

1 box ditalini pasta (very Short Macaroni-type Pasta Noodles)

1 tablespoon olive oil

1 whole rotisserie chicken

8 cups low sodium chicken broth

1 whole medium onion, diced

2 whole green bell peppers, diced

2 stalks celery, diced

2 whole fresh jalapenos, diced

1 tablespoon olive oil

1 can (28-ounce) can whole tomatoes

2 cups heavy cream

1/3 cup extra virgin olive oil

4 tablespoons minced fresh oregano

salt and freshly ground pepper, to taste

parmesan cheese shavings, for serving

Preparation Instructions:

Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.

Dice canned tomatoes and return them to their juice. Set aside.

Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.

Either pour off chicken broth into a separate container or use a new pot to saute onion, green pepper, celery, and jalapenos in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat.

Serve with lots of Parmesan sprinkled on the top--the more the better! Crusty Italian bread is good, too.

Crockpot Korean Beef Tacos

2012-02-01T07:14:00.001-06:00

Russ named this meal one of the best we had last year and that's a big statement! This beef was ridiculously easy and amazingly good. Something about that combination of salty soy sauce with sweetness of ginger and brown sugar with a hint of sesame oil. And I loved the cucumber slaw, which is my own creation (eeeek!) We ate it on the side and man, I could eat those all day (which wold probably be healthier than some of the snacks I consume). Give this one a shot in the new year. I got the beef recipe from My Life as a Mrs.

Crockpot Korean Beef Tacos

Serves 6-8

Ingredients:

For the Cucumber Slaw:

2 hot house cucumbers (the wrapped seedless kind), chopped into little rounds

apple cider vinegar

sugar

1 pinch of salt

For the Korean Beef:

6 1/2 pounds (roughly) beef back ribs (you can use short ribs too)

1 1/2 cups low sodium soy sauce

1 2/3 cups packed brown sugar

10 cloves garlic, grates

4 tablespoons grated ginger

6 tablespoons rice vinegar

2 tablespoons dark sesame oil

2 tablespoons canola oil (or other mild vegetable oil)

1-2 teaspoons crushed red pepper flakes

For the tacos:

16 small flour tortillas, get the homemade kind - they are just better

Directions:

For the Cucumber Slaw:

In a small bowl, pour some apple cider vinegar, then add sugar until you achieve a rounded out flavor. Add a pinch of salt, then mix in the cucumbers and let them sit so soak in the flavor.

For the Korean Beef:

Spray a 7 quart slow cooker base with non-stick cooking spray and add the beef back ribs. In a small bowl, whisk together remaining ingredients until combined; pour over the ribs. Cook on low heat for 8 hours. I rotated the ribs on my lunch break and also used a turkey baster to do a quick baste on the ribs with (the majority of the ribs will be submerged in the sauce & juices). When ready to serve, take out of crockpot, remove bones, and shred.

Warm taco shells in the microwave. Create tacos and enjoy!

Chocolate Chip Pecan Blondies

2012-01-30T08:38:00.001-06:00

I am definitely not a baker, but when we had a cookie exchange for our play group, I needed an easy cookie-type-dessert. These were great and Russ enjoyed the extras for a while as well. These would be fun to make and bring to a picnic or to add to a play group spread. I found the recipe on Once Upon a Chef's blog. Enjoy!

Chocolate Chip Pecan Blondies

Makes 16 squares

Ingredients:

8 tablespoons (1 stick) unsalted butter, melted

1/2 cup packed light brown sugar

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour, (spooned into measuring cup and leveled off with knife)

1 teaspoon salt

3/4 cup semisweet chocolate chips, best quality such as Guittard or Ghirardelli

1/2 cup chopped pecans (optional)

Directions:

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with non-stick cooking spray, then line the pan with parchment paper, leaving a 2-inch overhang on two sides. Spray the paper with non-stick cooking spray.

In a large bowl, beat melted butter with sugars until well combined, about 2 minutes. Whisk in egg and vanilla. Mix in flour and salt (do not overmix or blondies will be tough). Gently stir in chocolate chips and nuts. Transfer batter to prepared pan.

Bake 25-30 minutes, until top is lightly golden and toothpick inserted into middle comes out clean. Set pan on a wire rack and let cool completely. Using the parchment overhang, lift blondie cake from the pan and transfer to a cutting board; cut into 16 squares.

Letters to Grant:

2012-01-29T06:37:00.001-06:00

Dear Grant,

We watched a movie last night where a 27 year old was diagnosed with cancer. The movie was sweet, funny, and tear-jerking all at the same time. But what struck me was how memories can impact you. As I watched the doctor talking to the patient before his surgery, it was like it transported me to that morning when Bean (aka, Mom) went in for her heart surgery. I was right there, listening to the doctor tell Pops (aka, Dad) and me that it was a routine surgery and she would be awake that afternoon. I remember Mom had to have her lipstick on because she didn't want to look like a mess when she woke up. How everyone was laughing and thinking, this is no big deal.

In the movie, the mother of the 27 year old was crying and fearful and kept telling her son how much she loved him, not wanting to let him go as he was wheeled to surgery. It wasn't like that with Mom. I flippantly said goodbye, gave her a quick peck and rushed to the waiting room where I could check my emails from work. Because it was routine, nothing to worry about.

Everyone was tense during the 27 year old's surgery in the movie, praying and tearing up as they waited to hear if he survived. In 2009, Dad and I were chatting with hospital friends, checking in with Ashley to see if she'd pick up flowers for Mom's room that afternoon, searching recipes online for dinner that week. No thoughts about how that day could be the day Mom would never be the Mom I had known again. Little did we know that a few hours later, we would look confused as nurses said it was "strange" that she hadn't woken up yet. That, hours after that I would get a phone call from Ashley saying, "they think something's wrong." That days later I would be still sitting beside an ICU bed pleading with my Mom to wake up and crumbling in my husband's arms sobbing and exhausted. And that almost 3 years later, I would be celebrating, yet still grieving a disabled and different Mom.

Memories are a funny thing, baby. They can become fuzzy and then a split second later, clear as a sunny Texas day. Let me say I really liked the movie (50/50). I need to be reminded through memories sometimes. Because it causes me to be grateful, thankful, thoughtful, and just.....full.

You see, Grant, I didn't write this to make you sad or make me sad. I wrote this because I want to thank you. Thank you for making everyday full of smiles and hugs, learning and laughter. You and your dad make me so happy and the memories we continue to form help so much to ease the pain I've had since 2009. I pray and hope you will never know loss or pain, as everyone inevitably does.

My joy of getting to watch you be the growing bouncing baby you are makes my heart swell. I am grateful for each new day - an opportunity to build memories with you that are full of trust, comfort, and silliness.

I love you so much,

mom

Lasagna Soup

2012-01-27T04:58:00.000-06:00

We have been really into soups here at the Hubbard house the last couple of months. Despite our warmer-than-usual weather, we still love the comfort of soup. This lasagna soup was awesome, the taste of lasagna without the super heavy feeling of the baked version. I found this on A Farm Girl's Dabbles blog.

Lasagna Soup

Serves 8

for the soup:

2 teaspoons olive oil

1-1/2 pound(s) Italian sausage

3 cups chopped onions

4 garlic cloves, minced

2 teaspoons dried oregano

1/2 teaspoon crushed red pepper flakes

2 tablespoons tomato paste

1 28-ounce can fire roasted diced tomatoes

2 bay leaves

6 cups chicken stock

8 ounces fusilli pasta

1/2 cup finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

for the cheesy yum:

8 ounces ricotta

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

pinch of freshly ground pepper

2 cups shredded mozzarella cheese

Directions:

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Gratitudes and Favorite Pictures of the Week

2012-01-25T05:49:00.000-06:00

Here are some things I'm grateful for this week:

1. for a bubble bath in a completely quiet house during the DAY! (hubby at work) Thanks to my fabulous parents-in-law who kept Grant overnight so we could go to dinner for my grandfather's birthday. Even Dexter was lovely enough to keep his barking to a minimum so I could soak and read without a monitor or fear of making a loud wake-the-baby-sound. I also got to sleep in the next morning - I can count on my fingers the last time I did that!

2. my sweet grandfather, who turned 94 this week!!! What a wonderful, faithful man he is! Plus, he loves Jack Daniels.....a man after my own heart. (his namesake, young Dan, is next to him)

3. the fact that Peek-A-Boo is still alive and well during play time, even if it's using a sweater

4. long overdue chats with one of my oldest friends. It's such a blessing that we can slip so easily back into deep, wonderful talks over coffee.

5. "Parks and Recreation" - I would totally be on Leslie Knope's campaign team. I think she is so stellar and funny. Plus, I LOVE Champion, the 3-legged dog. Amy Poehler is so underrated.

6. spring-like days where walks outside aren't just for exercise, but an escape to be embraced

7. this face

8. getting to see a movie -- Mission Impossible: Ghost Protocol -- while Grant napped at his grandparents. So nice to watch something uninterrupted with Russ.

9. the Andrea Bocelli station on Pandora. his voice is magic.

10. how hard he plays sometimes, he is just going to get more fun and busy!

Here are some favorite pictures from the last few weeks:

(silly grandpa)

Parmesan Hash Brown Cups

2012-01-24T04:20:00.000-06:00

These parmesan cups are too cute! They are crispy on the outside and I love the flavor of the green onion/parmesan combination. If I was doing them again, I may add some Lawry's seasoning to give it a little more kick. I found this recipe on The Yummy Life.

Parmesan Hash Brown Cups

Makes 12

Ingredients:

1 (20 oz) bag shredded hash browns

3 green onions, chopped, both white and green parts

1/2 cup grated Parmesan cheese

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoon olive oil

Directions:

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside.

In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups.

With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 1 hour in lower third of oven.

Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZED - make them in mini muffin pans.

Quick and Sinful Artichoke Dip

2012-01-22T07:39:00.000-06:00

Are you watching football games today or need a quick appetizer to bring to a potluck? This artichoke dip is my go-to recipe and everyone LOVES it. Friendly warning, it's not healthy. But when you are at a party or watching football, who wants to be healthy anyway?! I found this recipe forever ago on My Recipes.

Quick and Sinful Artichoke Dip

Serves probably about 5-10 (that's a total guess!)

Ingredients:

2 14-ounce cans of artichokes (packed in water, not oil) (not the seasoned ones)

2 cups of freshly grated Parmesan cheese

1 cup of mayonnaise (the REAL stuff, don't skimp)

Directions:

Preheat oven to 375 degrees.

Drain the artichokes from the can. Coarsely chop them.

Combine chopped chokes, Parmesan, and mayo into a oven-proof serving dish.

Bake for 20 minutes or until hot and bubbly.

Serve with melba toast (or anything else that strikes your fancy).

Twice-Fried Potatoes & Caramelized Leek Soup

2012-01-20T06:01:00.002-06:00

I saw this on the Soup Addict's blog and HAD to try it. I had a bunch of yellow potatoes that needed to be used, so I adapted her recipe a bit. It seriously is wonderful restaurant-quality baked potato soup but even better! The caramelized leeks are fantastic!

Twice-Fried Potatoes & Caramelized Leek Soup

Serves 4

Ingredients:

1/4 cup extra virgin olive oil

2 tablespoons butter

1 pound yellow potatoes, scrubbed and patted dry

salt

2 tablespoons extra virgin olive oil

1 tablespoon butter

1 large leek, white and light green parts only, sliced into rings (I didn't use the dark green stalk)

1/2 cup white wine

1 small onion, diced

2 heaping tablespoons flour

3 strips uncooked bacon, cut into small pieces

3 cups chicken stock

1 cup half and half (I used reduced fat)

1 splash sherry

1 splash fish sauce (optional - we didn't use)

1/2 cup Gruyere cheese, grated

salt and pepper

1 tablespoon flat-leaf parsley or cilantro, chopped (optional, for garnish - we didn't use)

Directions:

1st round potato pan-fry: heat 1/4 cup oil olive and 2 tablespoons butter over medium in a large, heavy metal skillet, until oil shimmers. Add the potatoes in a single layer and turn each to coat well. Cover and cook for 25 to 30 minutes, turning occasionally so that all sides brown. Remove potatoes to a plate to cool slightly.

caramelize the leeks: heat 2 tablespoons olive oil and 1 tablespoon butter on medium in a 4 or 5 qt stock pot or dutch oven, until the oil shimmers. Add the leeks and stir to coat well. Spread them out in the bottom of the pan so they have good surface contact. Turn heat to medium-low and allow to cook until a deep golden brown (15 – 30 minutes, depending on the type of pot you use). Keep an eye on the leeks, and stir occasionally to ensure they brown evenly.

Deglaze the leeks with the wine and continue cooking until evaporated. Add the onions and bacon pieces and cook until the bacon is slightly crispy (about 8 minutes). Add the flour and stir well to coat the vegetables.

Add the stock, stirring well. Bring to a boil, then reduce to medium-low and simmer while you continue with the potatoes.

2nd round potato pan-fry: drain all but 1 tablespoon of oil from the large skillet. Turn heat to medium, reheating oil until it shimmers. Slice the potatoes into 1/4″ disks. Add SOME (25%) of the potato slices to pan and stir well to coat in the oil. Sauté, flipping potatoes halfway through — the goal is to get the potato pieces to be slightly crispy.

finishing soup: Add the rest (75%) of the potatoes to the sock/veggies. Use an immersion blender to smooth out the soup a bit (it’s okay if the bacon gets chopped up; it’s there for flavor, not texture). The should be light golden brown and creamy. Stir in the half-and-half, and sherry. Reduce heat to low.

Add crispy potatoes to soup, either incorporating totally or as we did, more of a garnish. Taste, and season with salt and pepper to suit.

Before serving, stir in the cheese and ladle into bowls. Top with parsley or cilantro, if desired.

Cornbread Biscotti

2012-01-18T06:38:00.000-06:00

I made this biscotti to go alongside the Turkey Sausage, Spinach, and White Bean Soup I posted a while back. I made mine a little too thin, but otherwise, the crunchy biscotti went well with the flavorful soup. The pepper made it spicy and the parmesan gave it a good cheesy flavor. I like that it is a creative way to present the soup as well (instead of corn bread or corn bread muffins). I found this recipe on Mississippi Kitchen (who adapted it from Southern Living).

Cornbread Biscotti

Ingredients:

1 (6-ounce) package yellow cornbread mix

1/3 cup freshly grated Parmesan cheese

1 teaspoons coarse ground pepper

1/2 teaspoon chopped fresh rosemary

2 tablespoons cold butter, cut into pieces

2 large eggs, divided

2 tablespoons buttermilk

2-3 tablespoons freshly grated Parmesan cheese

Parchment paper

Directions:

Preheat oven to 350 degrees. Combine cornbread mix, 1/3 cup grated Parmesan cheese, pepper and rosemary in a medium bowl. Cut in butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Whisk together 1 egg and buttermilk. Stir into cornbread mixture until batter mixed. (Batter will be thick, but wet.)

Spread dough into approximately a 6 x 4-inch rectangle on a parchment paper-lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough. Sprinkle with remaining cheese. Bake at for 20 minutes or until pale golden brown and firm. Let cool on baking sheet on a wire rack 10 minutes.

Reduce oven temperature to 300 degrees.

Gently slide loaf onto a cutting board, and cut diagonally into 1/2-inch-thick slices using a serrated knife. Place slices, cut sides down, back onto baking sheet lined with parchment paper.

Bake for 15 to 20 minutes on each side or until golden and crisp. Let cool on baking sheet on wire rack 15 minutes. Serve warm. Store in an airtight container up to 3 days, or freeze up to 2 weeks.

Overnight French Toast

2012-01-16T07:35:00.000-06:00

This was clearly the favorite dish at the baptism, and why wouldn't it be? It is sweet, filling, and a classic breakfast dish. Easy to assemble the night before, it bakes in a fast 30 minutes and comes out warm and tasty. I found this recipe on The Girl Who Ate Everything's blog.

Overnight French Toast

12 Servings

Ingredients

4 tablespoons butter, melted

3/4 cup packed light brown sugar

1 loaf challah

8 eggs, slightly beaten

1 cup whole milk

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 cup pecans, measured then chopped

1/8 teaspoon salt

(optional, but let's face it, you want them): maple syrup and powdered sugar for topping

Directions

In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.

Arrange slices of bread in the baking dish overlapping if necessary.

Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.

Sprinkle chopped pecans over bread slices.

Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.

In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.

Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.

Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.

Gratitudes and Favorite Pictures of the Week

2012-01-15T06:44:00.000-06:00

Here are some things I am grateful for this week:

1. the new Connections sunday school class at our church. excited to meet new friends, worship together with Russ, and learn from a wonderful teacher.

2. this face everyday....makes even the longest days full of joy and love

3. starting new year's resolutions. I'm eager, determined, and hopefully changed by 2013 (and beyond!). My resolutions are (1) to recycle (no judgment! I'm a bit slow on the green front - the bin came last week so we are in full recycle mode), (2) read the Bible in a year, and (3) tame my tongue better (I tend to nag and/or bite at Russ when I'm tired or frustrated. being cognizant of this, I made it a resolution).

4. 70 degree days outside so we can play with friends at the park

(Grant and baby Ben)

5. Grandpa Garry, who celebrated his birthday this week! It was the same day Grant turned 8 months. We loved getting to hang out with him during lunch!

(aren't those pics precious?)

6. dinner out with friends, a rare night out we enjoyed so much

7. rain, despite the accompanying cold. our yard really needed it!

8. the opportunity to watch these two love on each other

9. fun with the doctor's kit Grant got from Aunt Ashley at Christmas

(mommy needs to do a better job of washing her hair BEFORE pictures)

10. hot tea....I don't know what I would do without a steaming hot cup during nap time

And here are some of my favorite pictures of the week:

(russ was SO ready for Dexter to be back on the floor but I was determined to get the shot)

(chewing on Annabelle's toy during playgroup)

(the mall with cousins)

(despite the blurriness, the display of love Dex shows for Uncle Blake is absurd - you should have seen the wiggle)

8 Month Old Happenings & Pictures

2012-01-12T04:30:00.000-06:00

I think for Grant, month 7 was a transition month. One that brought a whole lot more wiggly-ness, gorgeous smiles, and steps toward crawling. It also brought his first real sickness, and first glimpses of frustration, boredom, and acting out. This month entailed a lot of learning (for both of us!) and the awesomeness/stress of his first holiday season.

Here are some pictures of our 8 month old:

(hello, handsome)

and these last two pretty much sum up our 8 month old son:

Stats:

We went to the doctor this month when Grant was sick,

so we know he weighed exactly 18 pounds. Big boy!

Things He Can Do and Things He Loves:

Grant is ALL boy. Other than blankets (which he is obsessed with), he will automatically grab any type of ball. He will "roll it" back and forth (which really entails him dropping it and me rolling it back to him), giggling and trying to eat it in between the rolls. He will forego playing with any of his teethers when I bring a ball out of the toy basket and he stares agape watching me toss it in the air. He also tries to kick his feet sometimes....maybe we have a future soccer player on our hands.

Grant has a love of flying. He adores being tossed in the air, zoomed around like an airplane, and held up above our heads. He laughs, gives big smiles, and squeals every time. It completely makes sense since even as a newborn he loved movement.

In the last couple of weeks, whenever anyone picks him up, he will twist around so that he is in a position to leap out of your arms. He will be hugging my neck one minute, then the next minute will be launching himself to the edge of the couch, - his favorite place to "paw" when taking breaks from eating. Other times while in the play room, he will be sitting on the floor, then all of a sudden will fall back on my leg, then twist to turn his body into my stomach, then grab feverishly at my neck so he can "climb" up (which means I help move him up) and reach to play with the toys on the jumparoo.

He will laugh and smile as he bats at the orange plastic bear and pull the edge of the bar down so he can chew on it. He also likes to pull the bar on the jumparoo down so it makes the entire seat shake. This lasts usually for about 10 minutes with him sometimes maneuvering to get down to sitting position on the floor where he can begin the entire process again. The boy has boundless energy!

Which leads to the next part of Grant that reminds me so much of his father -- determined -- he WILL get to that bear on the jumparoo regardless of how off-balance I am or how far away he is to it. He literally has almost climbed over my shoulder when I wasn't close enough to the bear.

When we are sitting on the couch playing, Grant has decided he wants to be upside down, leaning over my leg or arm grinning as the world becomes opposite of reality. He also uses our legs as practice for crawling, grabbing them and twisting his body around as if to practice, bouncing as he goes. Slightly frightening.....but then I get to see this face a lot -- totally worth it.

He has also become obsessed with the jumparoo. He liked it before but now he actually jumps...and jumps....and jumps. He'll stay in there for 30-45 minutes, bouncing and squealing. He will do it until he is panting, but then immediately start up again with a huge grin. Precious. And if he's not jumping in the jumparoo, he's jumping on my lap or on Russ's lap. The boy just loves to bounce.

At the beginning of this past month, Grant started sitting facing front in the stroller. I am slow with some transitions and didn't move him until now because (1) I loved being able to see him and watch him while we walk, (2) he was so cozy in the car seat, and (3) he wasn't exposed to sun and wind in the car seat. But he made the decision for me -- he started crying, wanting to be held since he could see me while we walked, no good when you are halfway through a walk. So we made the switch and he loves to look out and watch everything around him.

Dexter is still a source of intrigue, but the two maintain a healthy distance from each other. Grant will attempt a grab every now and then, but Dexter is wisely just out of reach.

The hard time of day is definitely 4-5:30. Toys are now boring since they've been played with before, so we typically try and schedule walking dates or play dates during that time of the day. Grant is such a happy baby, he generally doesn't get too cranky. I've figured out that keeping some of the best toys (mostly the singing electronic ones with lights) until the end of the day can be really rewarding.

(Bean and Pops gave him this awesome gift for Christmas)

(he just stares at the lights)

(or grabs for them)

I've also noticed what our doctor hinted at during our 6 month visit. He said, "soon Grant will get upset when a toy or food is taken away; perhaps he will get upset when you change his clothes or diapers; and maybe will hate getting in his car seat."

Grant is generally not upset when toys are taken away, partially because his cousin Evelyn is always "borrowing" his toys by grabbing them out of his hands. But he has started trying to take other babies' toys during play group. I attempt to control this and teach him, hopefully it catches on before he hits preschool! It reminds me daily that we as humans are such "ME" people. One day, sweet son, you will learn it is not all about you and what you want to do. But for now, you are allowed to be a baby when it comes to which toy you get to play with and I will continue to teach you. But I can't do much about Evie...she's a tough little bird and FAST.

And he loves to get his diapers changed, although clothing changes are not his favorite until we sing songs or tickle his tummy or give him a toy. And while he doesn't ever sleep in the car anymore (unless it is at night and we are coming home after bed time), he still loves being in there -- staring out at the world mesmerized). (this is at home, but the same general mesmerized face - he's staring out the window at the tree)

Grant has not been into "tummy time" this month but mommies are clever for a reason. I use a singing dog toy (which he LOVES) or other light up toys (his favorites) to essentially entice him into doing tummy time. Two points for mommy! I have a feeling bribing is going to be a big part of our lives from here on out.

Grant did roll for the first time from his back to his tummy this month, actually on New Year's Day.....and every day after. He loves that he can roll both ways and sometimes even use a pillow (or me) to pull himself into a sitting position. New found freedom for him. :) Here he is in action:

Grant has been making some moves towards crawling. He is putting both hands down when he leans forward (to grab a toy) and even will put weight on them (and then face plant). This started the week of January 5th, so he's definitely a beginner, but we are in no rush for him to be more mobile, he's been so fun planted on his play blanket. And I am definitely not ready to baby-proof!

There is so much evidence that Grant is getting bigger in general. He now can reach the light bulbs on his mirror/band toy. He can reach the beads on the jumparoo and push them from one side to another.

He truly studies things, it's amazing. He will hold a tiny stuffed animal and inspect it from head to toe. He will grab tags on toys and touch each part of a new toy before discarding it. Very curious little one. Look at him watching Russ read.....studying him.

I also (biased) think he is pretty smart. The other day, I put all of his toys far enough away so he would have to attempt to crawl to get them so I could get it on camera (ridiculous, I know!). He stared at them for a while, then as you can see from the pictures below, he merely grabbed the blanket holding a toy and pulled it to him so he wouldn't have to crawl. Who says kids don't keep their mamas wits sharp? I am going to be on my toes with this one!

Plus, the t-shirt he's wearing below? Aunt Ashley bought that for him this past summer. It's for a 12 month old. And he's wearing it!!! Crazy!

Another new thing Grant wants to do is be put on his knees to play with something or stand against a toy (all of course being "spotted" by his mommy). Isn't this precious, him on his little knees?!

Grant's favorite book this month is one given to him by his Aunt Lauren. It is called Baby Bear's Big Dreams. It rhymes, has big pictures, and is geared towards all things boy. He will happily chew and listen as I read this one (not the case with others) or paw at the pages (don't worry, Lauren, I wiped off all the drool, ha) so I've decided it is his favorite this month.

He also seems to enjoy his Christmas present from Russ and me. A personalized book from "I See Me" that tells him every second how loved he is. This is one the best gifts I've ever given, I it is something special that he will have it forever. Each page tells him that someone in our family loves him. Bean and Pops, Aunt Lauren, Uncle Ben, Grandma and Grandpa, they all have a page that explains to Grant how much they love him. Here is Aunt Ashley's page.

With any book, Grant has decided he is the one who gets to turn the pages. It works out well with the board books or books with large pages, he will happily turn them and then re-grab his teether as I read. Some of the paperback books haven't been so lucky -- "Is Your Mama a Llama" is missing a bunch of pages now. Good thing I have it memorized! Sometimes he will just close the entire book while in the middle of reading too, ha, ha.

Okay, enough, I could go on and on about things that we do all day. But let's move on since this post is already super long (sorry!)

Sleeping and Eating:

Grant is still a great sleeper and not much has changed since last month. There were a few nights this month (besides the sick nights (those were a mess!)) where he has been squealing in his sleep or waking up crying without any reason. But this has passed, not sure if it was a growth spurt (no teeth yet) or just something bothering him, but I'm glad they've dissipated. He still takes two naps -- the morning 9-11 nap is his best, and then the afternoon 1-2:30 (or 3). He goes to bed at 7 (sometimes 6:45 when he's really tired) and will sleep until 7 (sometimes 7:30) in the morning. Well done, son!

He is such a routine baby. We must do the same things every night. We start doing our "walk around" at 6:30 after we change into our pjs (and get lotioned up) -- first starting at the back door where he smiles at his reflection and then laughs as I go "near and far" from the door. Then we turn on the sound machine and he will twist to be in the direction of our bathroom where we look in the mirrors saying "hi and bye, bye" and sometimes play with the water in the sink (a new fascination). He loves both these traditions and will gaze at the back door until we go over there.

Grant dropped a bottle last month, but this month he added it back in. I think it's because he is growing and using more energy so wants to eat more. Fine with me! So now he eats 4 bottles a day (7 when he gets up, at some point between 10:45-11:30, between 2:45 and 3:30, and lastly at 5 or 5:30). It all kind of depends on what we are doing and where we are. Still drinking the Similac Sensitive and my in-laws were wonderful and bought us a whole bunch as a Christmas gift! Definitely a help on the budget!

He still doesn't hold his own bottle or attempt to but oh well:

I think one of the reasons Grant wasn't eating as much last month is because I was feeding him the purees before his bottles. He liked the food a lot better and after getting a little full, wasn't interested in drinking. My friend Catherine advised me her twins did the same thing, so she switched to giving bottles first. Ha, easy fix! Now Grant drinks his bottles like a champ, but also still enjoys his food.

Grant is still eating Level 1 foods. We tried a couple Level 2, but his stomach wasn't ready for them despite the fact he liked them. So we are waiting until this month or next to move onto the thicker foods. Sometimes I forget how small he is in my excitement to move on to the next step of eating. Thanks to Julie and Melissa for reminding me of this during dinner this past month. So Grant happily noshes on apples and bananas plus mixtures of these with squash, sweet potatoes, prunes, cherries, and whole wheat flakes. He has plenty of time (a whole lifetime in fact) to eat real food.

Despite my use of hand signs, Grant has ingeniously come up with his own type of sign. When he is hungry, he will open and close his mouth like a little bird wanting to be fed. It's adorable and I'll take it over crying (which he will do as well).

We have introduced the sippy cup, but Grant is just not really into it. He rejects water unless it is given through a straw-- the tried and true method of dipping straw in water and then letting it drizzle into his mouth. I mixed a bit of apples juice in with his water and he would take the sippy cup that way. I am not very good at giving it to him, but the closer we get to a year, I am going to try and give him more.

Grant still drools constantly, sometimes semi-choking on it when he is playing. I can't believe he has this much saliva, the picture below is after 2 hours -- we go through about 2 outfits (and one set of pjs) a day as he shoves most everything into his mouth. No sign of teeth, but I'm cool with it, just hope at some point he can wear ONE shirt all day without it becoming a cold, wet mass. :) But then he'll probably trade drool in for mud or food, so maybe laundry is my companion until I'm an empty nester!

(and yes, he put the sock into his mouth on his own....but I did immediately grab my camera to capture the moment; more for the sock than for the drool)

Last Minute and Extra Events:

Big Sickness

This month Grant got his first true sickness. He had a clear, runny nose last month, but this month he caught a stomach bug somewhere and it was horrible. Right after Christmas, Grant started vomiting at night. (my sister says that when her girls have a bug, they only throw up in the morning. so Grant seems to be a night-time throw-upper). Poor angel, he was dehydrated, lethargic, had diarrhea, and just felt horrible. He would still eat all day, less than normal, but he would attempt to play, then always get sick at night. The bug lasted about 48 hours, the diarrhea lasted about 7 days. It was so hard to see him so sad and tired, but he has bounced back with a vengeance, eating a TON and playing with renewed excitement.

Sickness is hard on babies AND parents. Russ and I barely slept the entire week between Christmas and New Year's, getting up together when he would get sick. One of us would hold him until everything had come up and he was dry heaving, change him into new pjs, and rock him back to sleep while the other would change the sheets, get new blankets, and throw everything into the washing machine. It was exhausting and gross, I am not a fan of stomach bugs. Our clothes, his clothes = lots of laundry. We would keep the monitor sound on loud so we could hear him in the event he would get sick again. A couple of times, it was twice at night. Stomach bugs are the pits, but I am grateful it was a week when Russ was off, would have sucked for him to have to get up and go to work after that!

Play Room Goal

My goal this year is to complete the play room. I've got some ideas found on Pinterest and other blogs that I'll share as I go. I hope to use some of my budget each month to add some of my planned things. My sister is also doing another toy clean out, which means we will be getting some more hand-me-down toys -- yay!!! We are so lucky her girls have such fun toys to pass down!

Vanity Issues

Grant is still in 6-12 month clothes, but the 6-9 options are getting too tight for the Buddha belly.

Grant's eyes are still a mixture of brown, blue and green. His hair is the same as my natural hair color -- I KNOW, he's outed me! -- dishwater blonde with light highlights. It looks beautiful in the sun, doesn't it?

Grant's eczema has been really bad this month (around Christmas) and really great (beginning of January). I've learned about the ebbs and flows and we continue to lather him with aquaphor at every diaper change, this seems to do the best at keeping the flares down (thankful it is winter because he wears long sleeves and pants, the aquaphor is sticky). We use the calendula cream on his face which has worked really well (in spite of the drool that is constantly flowing). We also have desonide prescription cream we use in the event the eczema patches become really irritated.

Grant also got a blister on his thigh this month. Not sure how he got it (the ideas the nurse threw out (staph, strep, hand/foot/mouth or eczema just didn't seem right based on her description and the lack of other symptoms)), but Russ and I hypothesize that it is from rubbing when he is in the jumparoo and/or when he kicks around with a wet diaper. Anyway, blisters are scary, but it is still healing so hoping this is the only one he will get. Our nurse told us not to put a band-aid on it, but it kept bleeding when he would get wiggly so now it is covered.....

He has moved to Level 3 diapers (at first only at night, but now during the day as well).

SPEAKING!

AHHHHHHHH -- the noise you will hear from Grant while he is sitting in his stroller at the mall, on the floor while in the midst of chewing on his teether, or mid-meal in the high chair. I call it is his "roar", his way of reminding me that he is there and declaring himself king of the playroom, toy, or mall. :) It sometimes scares the other babies at our play group (he is quite loud), but most people just laugh and say, "tell me more!" Which he'll do, he has his mom's gift of gab. I prefer the roar over the squeal phase he was in last month.

But besides the "AHHHH", near Christmas Eve, Grant started true babbling -- lalalalala, adadadadada, babababababa, ayayayayayaya.....the first consonants of his little life. He also has said his first word -- DADA -- not surprising since he LOVES his daddy. He said it for the first time in front of the entire Hubbard clan, so it definitely counted. Since then, he says it all the time. So cute. I think he does know what "mama" means though, when I say it, he smiles. When someone else says it, he looks to find me in the room. Melt....can't wait until he says it!

Here are some extra pictures of our 8 month old:

(this is the common facial expression he gives this month....precious)

(his hair is mostly in a mohawk after getting lotioned up (he gets eczema on his head too))

(still loves utensils)

And one more, because I couldn't resist

Tilapia Fish Tacos, Simple Mexican Style

2012-01-11T01:19:00.000-06:00

After all the holiday food, I was itching for something semi-healthy and immediately fish tacos came to mind. These are wonderfully easy to make and full of flavor. They also heat up well for leftovers. I found this recipe on What's Cooking, Mexico? and adapted it slightly.

Tilapia Fish Tacos, Mexican style

Ingredients:

1 pound tilapia fillets, rinsed and pat dried.

2 tablespoons olive oil

1 small onion, chopped

4 garlic cloves, finely minced

2 jalapeno peppers, chopped, deseeded

2 cups diced tomatoes

bunch of fresh parsley, chopped

2-3 tablespoons lime juice

salt and pepper to taste

12 corn tortillas

Directions:

Heat olive oil in a skillet. Saute onion and when it starts to turn translucent add garlic. Mix well.

Place tilapia on the skillet and let it cook until the flesh starts to flake away. Add peppers, tomatoes, parsley and lime juice. Cook together for about 7 minutes at medium high heat. Season to taste.

Heat corn tortillas in the microwave for 30-45 seconds. Spoon fish mixture in tacos. serve with avocado and/or potatoes (our choice).

Chicken Sliders with Spicy BBQ Mayo

2012-01-09T06:39:00.000-06:00

These litte beauties are a great choice for a picnic, shower, to serve during a football game, or play group. I made them for the last one, the first play group Grant and I joined. They are easy to make and can be prepared in advance and kept in the fridge, then put out on a platter to serve. The spicy bbq mayo and the sweet slaw crunchy texture made this sandwich a hit. I served with different types of chips as well as a cold orzo salad with bacon, avocado, and feta. I saw this recipe on the Today Show in November.

Chicken Sliders with Spicy BBQ Mayo

Serves 6

Ingredients:

1 medium chopped yellow onion

1 tablespoon chopped garlic

2 pounds bone-in, skin-on chicken thighs, about 8

1 sprig fresh thyme

1 sprig fresh rosemary

(or you can skip all of the above and get a rotisserie chicken, which I opted for)

1/2 cup mayonnaise

1/2 cup barbecue sauce

1 tablespoon spicy brown mustard

1 tablespoon hot sauce

1 head shredded green cabbage

1 tablespoon apple cider vinegar

2 teaspoons sugar

1/2 teaspoon red pepper flakes

1 dozen small dinner rolls

Kosher salt, to taste

Black pepper, to taste

Preparation:

Preparing the Chicken (if you are using chicken thighs): In a heavy-bottomed pot with a tight-fitting lid, add the onion and garlic. Add the chicken thighs, skin-side down, fitting them in tightly. Add the thyme and rosemary sprigs, season with salt and pepper, and pour over ½ cup water. Put the pot over medium-high heat. When it comes to a boil, lower the heat, cover, and simmer for 1 hour. Remove the chicken from the pot and let it cool. When it is cool, shred the meat (reserve 2 thighs for round 2 recipe: Chicken tacos with cucumber salsa), discarding the skin and bones.

Making the Sauce: Whisk together in a bowl the mayonnaise, barbecue sauce, mustard, and hot sauce. Taste, and adjust the seasoning with salt and pepper. Cover and refrigerate until ready to use.

In another bowl, toss together the cabbage (reserve 1 cup of cabbage for round 2 recipe: Chicken tacos with cucumber salsa), vinegar, sugar, and red pepper flakes. Season with salt and pepper, cover, and refrigerate until ready to use.

To serve, split the rolls and spread a heaping teaspoon of the flavored mayo onto each roll top and bottom. Divide the shredded chicken and put it onto each roll bottom. Put some cabbage on top, cover, and insert a toothpick to hold it all together.

Extra Christmas Pics

2012-01-08T02:11:00.003-06:00

Aunt Lauren and Uncle Ben took some amazing pictures of the week as well,

I couldn't help but post them:

(nice face, Russ)

(I am so glad Lauren takes pictures of Russ and me. Otherwise, we wouldn't have any!)

(excuse the bra...hot)

(thanks daddy!)

(sisters)

(we miss him)

Dijon-Braised Brussels Sprouts

2012-01-06T03:23:00.000-06:00

My husband is a brussels sprouts - hater. Which is really sad for me, because I love them. My mother-in-law makes them every holiday and I enjoy noshing on the steamed greens dipped in mayo. I also enjoy the scowls on each of the Hubbard children's faces (children being in their 20s and 30s) when they are encouraged to eat ONE bite. When we had our friends, Chris and Kelly, over for dinner, I wanted to make brussels sprouts and attempt a recipe Russ would potentially eat. He actually said it wasn't bad, which means it was AWESOME. These are my new favorite brussels.

I found this recipe on Smitten Kitchen.

Dijon-Braised Brussels Sprouts

Serves 4 as a side dish

Ingredients:

1- 1.5 pound(s) brussels sprouts

1 tablespoon unsalted butter

1 tablespoon olive oil

Salt

Freshly ground black pepper

1/2 cup dry white wine

1 cup broth (chicken or vegetable)

2 to 3 shallots, peeled and thinly sliced

2 tablespoons heavy cream

1 tablespoon smooth dijon mustard (or more to taste)

2 tablespoons chopped flat-leaf parsley (optional)

Directions:

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes.

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Remove the lid, and scoop out brussels. Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon.

Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

New Year's Eve and New Year's Day

2012-01-04T06:49:00.002-06:00

This NYE was a bit different with a tiny tot, but reflecting back on it, Russ and I were grateful for the day of resting amidst toys and going to bed early.

We missed our friends, but one of these years we'll get a sitter.

In the meantime, here are some pictures of our last day of 2011:

Playing....playing....and more playing....

(hello)

(thanks again for my Ronald McDonald House onesie Christine!)

Having some porch time while Grant napped, what a beautiful day it was!

(Dexter was loving it)

More playing....

Homemade meatball subs (with caramelized onions and gruyere cheese to fancy it up) for dinner alongside beers and Midnight in Paris watching.

Happily Goodnight at 10:30.

NY DAY = LAKE DAY!!!

We had so much fun at the lake with the Hubbards eating, chatting, and loving on Uncle Ben before he heads back abroad.

(love the lake, so much awesome natural light....and Grandma Libby, a pro at making Grant smile for the camera)

(obligatory family pic)

(framer! Grant is going to miss his Uncle Ben)

(love this one of all the Hubbard boys)

(what an end a day - a sunset followed by a wonderful meal....bliss)

A GREAT way to start 2012, excited about this year!

Turkey Sausage, Spinach, and White Bean Soup

2012-01-03T04:31:00.000-06:00

I love soups that are hearty. I also truly appreciate that people create recipes where healthy ingredients are slyly added to the soup without sacrificing the flavors. I like that this soup has plenty of protein, lots of a certain leafy green vegetable, and also lots of seasonings. Plus, you pour it over orzo. A perfect January meal for your family. I found this recipe on Mississippi Kitchen's blog.

Turkey Sausage, Spinach, and White Bean Soup

Serves at least 6

Ingredients:

2 tablespoons extra virgin olive oil

1 (16-ounce) package turkey (or beef, your choice) Italian sausage

1 medium onion, chopped

2 garlic cloves, finely minced

6 cups water

6 chicken bouillon cubes

1 1/2 cups marinara sauce

2 (15-ounce) cans cannellini beans or great northern beans, drained and rinsed

Salt and pepper to taste

1 (10-ounce) bag baby spinach leaves

1 cup orzo pasta

Directions:

Heat olive oil in a Dutch oven over medium high heat. Add the sausage and cook until brown on all sides and cooked all the way through. Remove to cutting board and slice into 1/4 inch slices.

Add the onion to Dutch oven and cook until soft, stirring often and scraping brown bits off bottom. Add garlic and cook for two more minutes. Add water, bouillon cubes, marinara sauce, sausage, and cannellini beans. Bring to a simmer and let cook uncovered for about 20 minutes, stirring occasionally. Season with salt and pepper to taste. Stir in spinach and remove from heat.

Meanwhile, cook orzo according to package direction. Drain and toss with a drizzle of olive oil to keep from sticking.

To serve, spoon orzo into each bowl, then ladle soup over pasta. Enjoy!

Happy New Year!

2012-01-01T00:41:00.001-06:00

Happy 2012 from the Hubbards!

Pasta with Tomato Cream Sauce

2011-12-29T03:28:00.000-06:00

It's winter, baby, bring on the pasta! This is another great Pioneer Woman recipe, full of cream and goodness, topped over thick, filling fettucini. Swoon.....

Pasta with Tomato Cream Sauce

Serves 8

Ingredients:

2 Tablespoons Olive Oil

2 Tablespoons Butter

1 whole Medium Onion, Finely Diced

4 cloves Garlic, Minced

2 cans (15 Ounce Each) Tomato Sauce

Salt And Pepper, to taste

Dash Of Sugar (more To Taste)

1 cup Heavy Cream

Grated Parmesan Or Romano Cheese, To Taste

Fresh Basil, Chopped

1-1/2 pound Fettuccine

Directions:

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately.

(Thin with pasta water before adding basil if needed.)

Christmas Day 2011

2011-12-28T08:14:00.000-06:00

Grant's first Christmas, we are so spoiled!

There were so many pictures to choose from, I had to narrow them down!

Here is a snapshot of our day:

Up first, my parents' house, aka chaos!

(good morning, Bean!)

(grant loved his doctor's kit)

(MC HAD to immediately put her princess dress on)

(quite possibly the best gift of all time for a almost-4 year old girl -- the Barbie car!)

(I love the ponytail profile pic on both headlights)

(Evie got a car too!)

Next to the other grandparents' house for more fun:

(thanks Aunt Lauren!)

(love it, June!)
(wow, you didn't think it was going to get better than the apron, right? This made my stomach hurt from so much laughing. Grant needs a matching one.)

(love that Libby always remembers the Dexter sir)

Then out to eat with family friends:

(blurry, but love their faces)

Grant slept through most of the gift-unwrapping at both houses, but that's okay. Christmas will only get better as he grows.

Thanks to our families for putting two wonderful Christmases together!

Pre-Christmas and Christmas Eve 2011

2011-12-27T08:12:00.001-06:00

I had so many great pictures that I had to separate Christmas into two events -- the days leading up to Christmas Eve + Christmas Eve and then Christmas Day itself. So much fun, so many memories for Grant's first Christmas and first meeting with Uncle Ben. We are so blessed to have two wonderful families who love us.

We start off with some shots of the kiddos at our Tuesday lunch with Bean:

(this was the only picture where they were all at least semi-looking)

(she loves her cousin....sometimes a bit too much)

Then spending some good time with the Hubbards waiting for Uncle Ben to get in town

(he didn't make it that night, so we came back the next day!)

Michele and Smith, sweet friends, gave Grant a wonderful gift we will use for years to come!

Meeting Uncle Ben for the first time!!!!!

Christmas Eve Dinner!

The book tradition, something I look forward to every year, was perfect. Garry and Libby got Grant a recordable version of Twas the Night Before Christmas.

He was a bit confused as first, but then thought it was super fun!

(jet lagged Uncle Ben)

(changed into Christmas PJs, all ready to go to sleep and wake up to Santa!)

Countdown to Christmas 2011

2011-12-24T04:25:00.002-06:00

10. Holiday shopping, hearing choirs singing, and

listening to Santa's stories at the mall with cousins:

(yes, I allowed MC to "drive" the stroller.....she almost hit only two walls)

9. Playing with (aka, trying to eat) wrapping paper

8. Picking out the Christmas tree for the first time as a family of 3

(I told Grant to tone down the excitement....he took me a little too seriously. :))

7. Helping put lights on the tree

6. Explaining to Grant that last Christmas he was still inside my tummy

(despite my use of last year's ornament, I'm not sure he got it)

5. Wearing Christmas-themed onesies

(love him)

4. Pictures of brothers for part of our New Year's card

(these were the runners-up)

(dexter looks slightly afraid in this one.....never turn your back to Grant, Dexter!!)

3. Playing with Daddy during the DAY (love stay-cations)

2. The BEST picture of Dexter I think I've ever taken (blowing up and framing)

(so handsome despite his scars from his days on the streets pre-adoption days)

1. Meeting Uncle Ben for the first time

Next Stop Christmas Eve Dinner and Christmas Morning!

Stay Tuned

Letters to Grant: Being Changed

2011-12-23T06:41:00.001-06:00

Dear Grant,

There are things you learn as an adult that you should try and teach your children. Today I want to teach you about being changed. You are asleep in the next room, breathing deeply without a care in the world, hopefully dreaming of the love and hugs you experienced from the day. While you do, I was in the living room talking to your Aunt, who had just been to a prayer vigil for a girl around our age who has a cancerous spinal tumor. The worst of its kind, the tumor is one without definite borders, so it intertwines, as if it has fingers, around her spinal column. An inoperable mass and a dim prognosis for someone so young.

But the focus of my letter is your Aunt. She almost didn't go the vigil. Her children were crying, it was a cold evening, and the 30 minute drive to and then back from the church didn't sound appealing. Plus, a long service with the placing of hands was beyond her comfort zone, she would have to drive at night (not her strong suit), and sit alone in a church she'd never been to.......all to attend a vigil for a girl she barely knew. The girl was a friend from Camp, a vaguely familiar name that was mentioned at a Camp dinner with the comments, "Did you hear about A.? So sad...." Your Aunt found her Caringbridge page and read her story, her journal, and felt God called her to attend and support this girl who suffers so. And in response, she went. She waited in line after the 2 hour service to give this girl a hug and let her know that all of her Camp friends were thinking about her and praying for her. Then your Aunt headed back to her sleeping babies and husband.

And she left changed. I noted a difference in her voice that clearly came from her heart. A recent speaker at our Bible Study told us that Joy is defined when you realize the role you have in God's plan for your life. Your Aunt experienced a bit of that Joy tonight, a glimpse of what God could do through her for the good of His kingdom, and I could almost see it shine through her voice into the phone. That's what God does, sweet baby. He gives us little nudges and changes us for the better when we respond.

You will feel these nudges in your life. Tugs on your heart that you may not be able to explain. Be aware of them and don't ever ignore them. God will use you in amazing ways when you listen to those tiny (and sometimes big!) tugs. You will be changed and only for the better.

Life will no doubt bring about unexpected heart aches in your life. It has in mine. But from heart ache comes perspective and focus on what truly matters. As your Aunt wisely reminded me tonight, all any of us has and all you need, is your faith in the ONE who loves you even more than mommy and daddy (that's a LOT)..... the ONE who heals, teaches, comforts, and gives......and the ONE who changes His children daily by using the tugs on our hearts.

This weekend will be filled with gifts, laughter, food and merriment. And, more importantly, a tiny baby who grew up and responded to his Father's nudge....He did so with Joy knowing that His role, His purpose was saving everyone. As your Pops always says at the end of his December prayers, "Help us to remember the Reason for the Season."

Merry First Christmas, sweet angel.

love,

mom

Red Chile Sauce Chicken Enchiladas

2011-12-22T06:45:00.004-06:00

Yes, it's time for another Tex-Mex recipe. I promise one day I will post recipes that I've cooked that exude roasts, savory sides, and decadent desserts. But, you see, I am spoiled on Christmas - I don't cook a thing. I bring pies (I've made them in the past but this year I gave myself a pass since we have an infant) and simply enjoy the bounty others make this week. The extended Craddock clan converge at the country club to nosh on food courtesy of my grandfather. We enjoy a traditional meal provided by my mother-in-law which is full of Russ's favorite foods including creamy mashed potatoes, brussels sprouts, an amazing roast (Libby is a master at these), and her famous yorkshire puddings (to put a little British in it).

So my point is that one day I will host one or both sides of the family, we will be surrounded by lots of children and laughter, and I will share an entire dinner I cooked. But for now, I am going to enjoy just showing up with Grant on his first Christmas.

So yes, I am posting enchiladas....I figured you would be sick of holiday food by next week and want to plan a Tex-Mex meal. These enchiladas were fabulous; Mel's Kitchen never disappoints with her comfort food.

Red Chile Sauce Chicken Enchiladas

Makes 12 enchiladas

Ingredients:

1 medium onion, chopped fine

1 jalapeno, seeded and chopped fine

1 teaspoon canola oil

3 medium cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

3 teaspoons sugar

2 (8-oz) cans tomato sauce

1 cup water

1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey jack cheese

1/2 cup minced fresh cilantro

12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)

cooking spray

salt and ground black pepper

Directions:

Preheat oven to 400 degrees.

In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.

Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.

Stack the tortillas on a plate and microwave on high until warm and pliable, 30-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.

Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese is melty and the edges are brown.

Remove, let rest a few minutes, then serve with sour cream, guacamole, salsa, or additional cilantro.

Balsamic Glazed Pork Loin

2011-12-20T05:50:00.000-06:00

Pork loin in the slow cooker is stellar, I will have to make it in there more often. The glaze is sweet which is perfect for pork. When paired with a salad or some crunchy green beans, you have a nice well-rounded meal. I found this recipe on Mel's Kitchen, who adapted it from C&C Marriage Factory.

Balsamic Glazed Pork Loin

Serves 6-8

Pork Ingredients:

2 pound boneless pork loin roast, trimmed of large fat pockets

1 teaspoon ground sage

1/2 teaspoon salt

1/2 teaspoon pepper

1 clove garlic, finely minced or crushed

1/2 cup water

Glaze Ingredients:

1/2 cup brown sugar, light or dark

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours.

Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking.

Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve with remaining glaze on the side.

Gratitudes and Favorite Pictures of the Week

2011-12-18T01:37:00.001-06:00

1. play groups! Grant and I joined our first one; we were so excited they switched to a day we could come. Meeting other babies his age (and younger) has been so much fun. Here are all the angels:

Grant's the oldest of the bunch....

2. babies who stare at themselves in the mirror

3. the smell of fresh Christmas trees and the warmth of lights after the sun goes down

4. mantles dressed up for the holiday season

5. watching Grant get closer to crawling, I get so excited when he learns something new:

6. hours of work finished and displayed -- remember the stocking I needle-pointed for Grant when I was pregnant? I just picked up the final product, ready for Santa to deliver some stuffers.

7. t-shirts that make daddy smile...

(contender for new favorite picture even with the drool)

8. bare winter branches. I know, random, but we have acorn trees and during the fall I wake up in the middle of the night to acorns hammering onto our roof. it makes me grateful for the dead of winter.

9. finding a use for a bunch of extra jingle bells paired with modern champagne glasses Russ's grandparents gave us on our anniversary

10. last but certainly not least...the countdown to Uncle Ben coming home -- FOUR DAYS!!!

Here are some other pictures from the week:

(flying high with daddy)

(he wasn't thrilled about being on his stomach....so he flipped)

(Russ was doing all these hand motions, Grant was oh-so-confused)

(But then he decided he liked it, just because his dad was the one performing)

(dexter, the friendly elf-dog)

(can't get enough of this face....cutie pie)

Purees!

2011-12-16T02:39:00.000-06:00

The day after Grant turned 6 months old, we gave him his first official food -- pureed sweet potatoes. With his potential for food allergies (thanks to me since I had a milk allergy when I was an infant), our doctor recommended starting with yellow/orange vegetables, then progressing to non-citrus fruits, citrus fruits, green vegetables, and meat (the last one still kind of grosses me out thinking about it).

I am all for making food for Grant, but I am bypassing making purees. They are relatively cheap at the store, come in much more convenient packaging than an ice cube tray (weirds me out), and I confess the main reason is probably that I am just too darn lazy to make it and our dinners.

As for the yellow vegetables, he LOVED the squash, sweet potatoes, and butternut squash. He liked the carrots. As to fruits, he devoured the applesauce, but surprisingly did not enjoy the peaches, bananas or pears as much as I thought he would.... but still ate them like a champ.

Here are the best (and often most funny) shots of his eating over the past month:

(sweet potatoes)

(squash....love this picture, he was having a blast)

(butternut squash -- look at that face - total glamour shot)

(carrots)

By the time we reached the fruits, he was a much cleaner, more efficient, and less funny eater. But I'll keep posting randomly if a gem emerges. Here are some of my favorites of him hanging and playing in the high chair:

(hello, handsome)

(the box is a great toy)

(practice makes perfect)

Tangerine Raspberry Iced Tea

2011-12-15T02:08:00.002-06:00

One of the things I love about holiday parties are the fun cocktails, but this one is for a day function or to provide a libation for the pregnant ladies who still need a fun drink. This tea is super simple to make, is sweet but not too much, and includes POM juice, which is good for you. Plus, it's a holiday color! I found this recipe on Good Life Eats blog.

Tangerine Raspberry Iced Tea

Ingredients:

6 cups water

5 Tangerine herbal tea bags (I couldn't find Tangerine, so I got Orange Spice....tasted good!)

4 Raspberry herbal tea bags

1 - 1 1/2 cup Pomegranate juice (or according to your tastes)

orange or tangerine slices, optional garnish (I went with orange slices to match the tea I used)

raspberries, optional garnish

ice cubes

Directions:

Pour 6 cups of water in a medium-large saucepan or stock pot. Bring water to a rapid boil. Add the tea bags, then turn the water off. Let sit for 30 minutes.

Meanwhile, fill a pitcher halfway with ice. Remove tea from the stove and transfer to the pitcher. Add 1 cup of pomegranate juice. Stir to combine. Taste and sweeten as desired. Serve garnished with orange slices and raspberries.

Layer Bars

2011-12-13T06:13:00.001-06:00

With holiday parties filling up calendars, I immediately start to think of what I can bring to each one. My goal is to find a recipe that is tasty, quick, and transportable. These layer bars satisfy my goal, are easy to present, and everyone loves them. The peanuts and almonds are the best part, providing a nutty compliment to the sweetness of the chocolate and butterscotch. I found this recipe on Allrecipes. It is Gluten Free.

Layer Bars

Servings: 30

Ingredients:

7 ounces flaked coconut

1 cup butterscotch chips

6 ounces semisweet chocolate chips

8 ounces unsalted peanuts

1/2 cup sliced almonds

1 (14 ounce) can sweetened condensed milk

Directions:

Preheat oven to 350 degrees. Generously grease a 13x9 inch baking pan. (Mine stuck a little)

Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan.

Top with sliced almonds and remaining coconut.

Bake for 20 minutes. Cool completely before cutting into squares. (complete cooling is important, I don't think I let mine cool all the way and they weren't very easy to cut)

7 Month Old Happenings & Pictures

2011-12-11T02:25:00.010-06:00

This month was BUSY! Typical for holidays, but for a baby who is loving sitting up and playing with toys, it has been a busy month for several reasons! As the weather gets colder, this month's pictures are all about fall/cold weather clothes.

Check out our 7 month old, the theme of course is Christmas. My eyes were itching something fierce the morning we took pictures, so they aren't the best, but I still love him in his little Santa outfit:

Stats:

No stats this month since he didn't go to the doctor.

Things He Can Do and Things He Loves:

This month has a similar theme to last month's post -- everything goes into Grant's mouth. Toys, wrapping paper, burp clothes, and mommy's fingers. He is such a silly baby, squealing and laughing as he grabs a toy and tests it in his mouth. Love this angle:

He is sitting up very well these days, rarely plopping over (although I always have pillows set behind him in the event he falls over, our floors are not too soft). When we hold him on our laps to give him his bottle, he must be sitting up. Instead of staying up on my shoulder, he will twist and turn until he is back sitting up on my lap. He won't even lean back in his bouncer, preferring instead to sit up straight and lean over to grab toys (sometimes belly flopping onto the couch).

This month has been all about alone play. Either in the pack n' play or on the floor (with pillows, just in case), Grant will play with toys for 20-30 minutes, "talking" to himself, grabbing all sorts of things, and exploring. It's my new time to unload dishwashers, move around/or fold laundry, or make bottles. I spy on him now and then, gosh he's precious....

He also spends a good 30 minutes at least (10 at a time is about all he wants to do) on tummy time. It is amazing how much he wants to move. He turns in a circle looking at and grabbing toys or watching dexter or looking out the window. He has brought his knees up a couple of times but nothing substantial in terms of crawling, which is ok by me!

(this one melts my heart, can't get enough of that smile)

Or sometimes he will just lay down and rest while still playing....

Daddy has become Grant's new favorite person this month. Russ walks through the door and Grant immediately throws on his best smile, starts laughing and kicking around in excitement. If he hadn't been eating his dinner, he will eat it for his dad. If he was being fussy, he becomes the happiest baby because his dad's there. Sometimes it makes me a little jealous, but I love that he loves his daddy. And I think it makes Russ's day (and the long commute) that much more worth it when he gets to see Grant light up on his behalf.

Dexter has become not only a source of entertainment but Grant immediately wants to touch him and will bend over backwards (almost leaping out of my arms) to get to him. Dexter has sort of started to enjoy the attention, but they rarely make full-on contact.

(dex is in the background)

For the first time this month, Grant actually mimicked something. Before this, he would stick out his tongue in response to Russ or make a corresponding babble/noise after one of us did. But we were at Thanksgiving dinner and Garry put out his arms like an airplane and opened/closed his hands. And Grant did the same thing! I wish I could have gotten it on camera, but it was simply amazing!

Another of Grant's new fun obsessions is hand clapping. Not himself, but if I am clapping my hands, he will squeal in delight and grab my hands with his while I clap.

Sleeping and Eating:

The big news with sleeping is that Grant dropped the third nap for the first time on November 27th. He had been working on dropping it, taking only about 30 minutes of rest before dinner. I see why this can be a hard time for mommies, because the "witching hour" seems to be more of a reality when he doesn't have a nap to break up the 4:00 - 6:00 time frame. He gets a bit fussy before his dinner begins, but it goes with the territory. I just have to step up my game, reserving his favorite toys for that 30 minutes span or gearing up to do some serious walking around to show him interesting things in the house.

I wish that it was nicer outside so we could go on more walks around this time, but alas it is hard to want to walk in 30 degree (or less!) weather. We've have started running errands or seeing friends after 3:30. I am sort of a home body, it takes a lot for me to go out of the house where I can be in my pjs and drink hot tea. But I am attempting to be more social because Grant gets pretty sick of his toys and needs a change of scenery at this point of the day.

So essentially now Grant naps from 9-11(ish) in the morning and from 1:30 - 3:30(ish) in the afternoon. He is such a great napper and loves to go straight to his crib when he gets tired without any rocking or snuggling. :( He still goes to bed at 7 (pretty much on the dot) and sleeps until about 6:45 or 7 in the morning. On the weekends, he can sleep a bit later, around 7:30 but those are few and far between. But overall, we are very blessed with our good sleeper.

Another change is that Grant prefers now to sleep on his side. It is precious, watching him roll halfway and hug on his blankies. Sweet baby. He obviously still loves his muslin blankets, sleeping with at least 4 at a time.

Food has been the major addition to Grant's day this month. At the 6th month mark, we started him on Level 1 Gerber purees, beginning with yellow vegetables, moving through fruits, and then finishing with green vegetables. He loves most of it (green vegetables are not his fave) and after starting out eating twice a day, we quickly moved to three times. It was probably not a coincidence that Grant dropped the third nap completely on the 27th considering he started eating purees three times a day on November 26th. He started out eating 2 ounces (aka, one container) at each feeding, but by the end of this month, he was eating 4 ounces, 3 times a day. I love experimenting with each food and can't wait for him to try some of the Level 2 concoctions.

We are also starting to work on some sign language thanks to the advice from Baby Wise 2. "More", "All Done" (which I had been doing), "Food" and "Please" -- I am definitely not very good at the last one! Really the first two are about all I can muster, but I am hopeful he will learn them so he won't get so frustrated when trying to communicate (seen it with Evie, so hard for that age!). We are also attempting some high chair etiquette - slamming of the hand, yelling to get food -- this literally started last week and it shocked me, I was so used to my laid back baby who never really acted out. Sometimes he is playing or babbling, but other times I can tell it is definitely acting out. Let the attempts to discipline begin!

I'll have a separate post about the purees themselves, but let's just say we've gotten some WINNER photos of him eating.

Grant also dropped a bottle this month, now eating 3 bottles instead of 4. He is completely on formula as of this month and drinks about 7-8 ounces per bottle at normal "meal" times, breakfast, lunch and dinner. He sometimes takes 2-3 ounces at 3:30 after his nap, but there are days he doesn't want anything until his dinner begins (about 5:30 with purees). He still has no interest in holding his own bottle, preferring to play with it as part of his toys.

He has been doing fine without the reflux medication too which is a huge blessing. He still spits up a bit, but nothing compared with a few months ago.

Lastly, we've started giving Grant a bit of water during the day (other than meal times)....my neighbor recommended (and we think it's been great) giving him a bit of water in a bottle using a Level 1 nipple to start and give him a chance to like water. We also have given him a sippy cup to "practice" with, but so far, he doesn't really get it. Update next month!

Last Minute and Extra Events:

Grant endured his first sickness. It wasn't really dramatic, just a runny nose for 2-3 days. It didn't even get to the "green" color level. But he was unhappy; I used the Nose Frida snot sucker; and he allowed me to rock him which made up for all the sadness. See this post about the hidden joys of baby sickness.

PANTS! He has been wearing pants this month. I suck at putting them on him - one foot always seems to be wiggling out or I find both feet in the same leg. arrgggg.....but he looks like such a little boy with pants on and now I love their ease over those rompers that have all the snaps.

(this is his new facial expression, the sucking of the lower lip)

Grant is wearing 6-12 month clothes, but has already outgrown some of those. This little one is a growing boy!

I'm not quite sure what color Grant's eyes are, but they seem to be maintaining this color. It is sort of a blue/green/brown hybrid and I think they are so beautiful. When he stares at me, all wide-eyed with a look only a child can give to his mother, I fall in love so many times over. Here are the gorgeous windows to my baby's soul:

We have had lots of family events this month, including many family dinners, holiday celebrations for Thanksgiving and pre-Christmas cheer! Love this picture of Grant with his Pops:

Here are some pictures of our 7 month old baby:

(can we please talk about how precious baby bears are?)

(watching the horns with Russ and all his buddies)

and chunky sweaters

(I was thinking about doing his 7 month pics in this outfit, then I found the Santa onesie...but love his face in this one)

(instagram is quickly becoming one of my favorite apps -- I catch some hilarious faces)

This 7th month will bring so many fun fun things and some awesome "firsts" -- hopefully some days off for daddy, meeting Uncle Ben for the first time, first reading of Twas the Night Before Christmas, first Christmas Eve Hubbard book tradition, first Christmas morning and first fancy Hubbard dinner. I could go on, but I'll save you from the entire list.

It's beginning to look a lot like Christmas.........

Our Tree

2011-12-10T13:48:00.005-06:00

We picked out our Christmas tree this morning.

Grant's first tree.

It is going to be a very Merry Christmas.

This is the one we picked out!!

Mommy loved getting pictures with her baby

(ps -- we get our tree at Home Depot - you know you were wondering where we got our gorgeous tree)

Avocado Bacon Orzo

2011-12-09T06:21:00.002-06:00

I am always on the lookout for sides that you can serve at a luncheon, take on a picnic, or simply make on a weeknight for your family. This one is perfect because it can served warm or cold (I prefer the latter), and orzo is one my favorite pastas -- tiny bite sized morsels -- in this recipe kicked up a notch with feta, avocado and bacon. I served this for Grant's play group and everyone loved it, now Russ and I are enjoying it for leftovers. I found this recipe on Pinch of Yum's website.

Avocado Bacon Orzo

Serves 6-8

Ingredients:

about 10 oz. orzo pasta

1 cup frozen peas

2-3 avocados

1/2 cup crumbled bacon

1 tsp. minced garlic

feta cheese crumbles

salt and pepper to taste

Directions:

Cook orzo according to directions on package. Add peas during the last few minutes of boiling time. Drain peas and pasta and return to pan. (this step can be done in advance!)

Slice avocados into cubes and use a spoon to scrape them out of the peel and into the orzo. Add garlic, crumbled bacon, salt, and pepper. Stir gently until mixed.

Sprinkle each serving with feta cheese.

Serve warm, room temperature, or cold. If you really want to impress, serve it inside the avocado shell. Had I served this at a luncheon, this would have been done for sure!

Chicken Chile Relleno Rolls

2011-12-07T05:04:00.000-06:00

This is one of those meals that is super easy, a bit messy, and one you can change to suit your taste. I found this recipe on Eating Well, Living Thin.

Chicken Chile Relleno Rolls

Serves 4

Ingredients:

Vegetable cooking spray

3/4 pound chicken breast halves (4-ish pieces)

Kosher salt and black pepper

3/4 cup shredded colby or monterey jack cheese

3 tablespoons finely minced onion

3 tablespoons minced fresh cilantro (omitted)

1 teaspoon chili powder

One 4-ounce can diced green chilies

1 egg, beaten

1 tablespoon milk

1/4 fine dry bread crumbs

1 tablespoon flour

1 teaspoon additional chili powder

1/2 teaspoon salt

1 tablespoon olive oil

Directions:

Preheat oven to 350 degrees. Spray a baking sheet or shallow baking dish with vegetable cooking spray and set aside.

Rinse chicken and pat dry. Pound each chicken breast half to 1/4 inch thickness. Lightly sprinkle one side with salt and pepper. Set aside.

In a small bowl combine shredded cheese, onion, (cilantro), chili powder, and green chilies. Divide this mixture evenly over flattened chicken and spread to within about 1/4 inch from the edges. Roll up chicken, folding in the edges. Secure with toothpicks if needed.

In a shallow dish combine the egg and milk. In another shallow dish mix together the bread crumbs, flour, additional chili powder, and salt. Dip the chicken rolls into the egg mixture and then into the crumbs. Placed on prepared baking sheet. Brush or drizzle olive oil over the rolls.

Bake, uncovered for 25-30 minutes or until chicken is no longer pink.

Soy and Coke Pulled Pork

2011-12-05T05:01:00.003-06:00

The variety of flavors and ingredients you can use with pulled pork never ceases to amaze me. And each one is soooo good and so distinct; it is worth posting them all. I like the Bitten Word because they tend to post recipes with sophisticated flavors (albeit they love their vegetables, so I tend to skip over a lot of their posts -we focus more on the meat over here. :)) Anyway, this pulled pork was awesome, the salt-sweet combination a dream. Who would have thought coke and soy sauce, but it works wonderfully. Add it to your list! Bitten Word found this in Cooking Light's October 2011 issue.

PS -- just noticed after I wrote the above that there is broccoli in the picture - rare - go us!

Soy and Coke Pulled Pork

Serves 10

Ingredients:

1 tablespoon dark sesame oil

1 (3 1/2-pound) bone-in pork shoulder (or boston butt), trimmed

1/2 teaspoon kosher salt

1 tablespoon minced peeled fresh ginger

4 garlic cloves, minced

2 cups Coke (the real deal, not the Zero or Diet kind)

1/2 cup hoisin sauce

1/4 cup rice vinegar

1/4 cup lower-sodium soy sauce

1 cup diagonally sliced green onions (optional)

Directions:

Preheat oven to 300 degrees.

Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan; sauté for 8 minutes, turning to brown all sides. Remove pork.

Add ginger and garlic; sauté for 1 minute, stirring constantly. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil.

Return pork to pan; cover. Bake for 1 hour and 50 minutes or until tender, turning occasionally. Remove pork from pan, and let stand for 10 minutes. Shred pork with 2 forks. Skim fat from cooking liquid.

Place pan over medium-high heat; bring cooking liquid to a boil. Cook 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine pork and 3/4 cup sauce in a bowl; toss to coat.

Top with green onions and serve with remaining sauce. yum

Kitchen Utensils

2011-12-04T03:28:00.000-06:00

Grant has decided he likes his regular toys but he LOVES kitchen utensils to chew on and play with. He especially loves the whisk, probably due to its natural coolness which feels good on his gums - no swelling or hints of teeth -- and the spatulas are easy to hold and manipulate. I can't wait until one day he can use them to make cookies and other goodies with me. Here is our future cooking helper:

Meeting the British Great-Grandparents

2011-12-03T04:59:00.000-06:00

This post is long-overdue! Russ's grandparents from England came in town a couple months ago to visit and meet their first great-grandchild. It was an absolute blast and Grant loved them! Here are some pictures to highlight their visit:

We can't wait for their next visit! (or we go there!)

Creamy Bacon Cheese Grits

2011-12-01T07:10:00.000-06:00

You know you want to make these right now. I mean, how could you not? There's heavy cream, bacon and cheese....all the ingredients for something mouth-watering good. They are light, fluffy, and perfect alongside the pork I posted yesterday. But you could pair these with anything - a juicy steak, a roasted chicken, or just add some seasoned shrimp on top. This is another Pioneer Woman recipe. Enjoy!

Creamy Bacon Cheese Grits

Serves 12

Ingredients:

8 slices regular bacon, cut into 1/2-inch pieces

1 whole yellow onion, chopped

2 cups stone ground grits; the more coarse, the better

4 cups low sodium chicken broth

2 cups water

2 cups heavy cream

1-1/2 cup monteray jack cheese

1 dash cayenne

salt and pepper to taste

Instructions:

In a heavy pot, cook bacon over medium heat for a couple of minutes to render fat. Add onions and cook with bacon for a few minutes, or until bacon is chewy and onions are golden brown.

Add grits, chicken broth, and water. Stir together and bring to a boil. Reduce heat to simmer, cover pot, and cook 30 to 40 minutes, stirring occasionally and making sure the liquid level is okay. If grits begin to get dry, add a little more warm broth.

After 30-40 minutes of cooking time, pour in cream. Cover pot and continue to simmer on very low heat for another 30 minutes, or until grits are done. Taste and add salt, pepper and cayenne to taste. Remove from heat and stir in grated cheese. Keep warm and serve.

Pork Chops with Apples

2011-11-30T06:09:00.000-06:00

I have never had much luck with pork chops. They always seem to be too tough, which could mean that I always overcook them. I really haven't figured it out. But these pork chops were too simple to mess up and were really tasty! I loved the combination of sweet apples with the creamy bacon cheese grits, that will be posted tomorrow. As usual, the Pioneer Woman delivers, cook this for your next Saturday night get-together.

Pork Chops with Apples

Serves 6

Ingredients:

6 whole boneless pork chops, about 1/2-inch thick

2 tablespoons olive oil

2 tablespoons butter

2 whole gala apples, diced

1/2 cup dry white wine

2 teaspoons apple cider vinegar

3/4 cups pure maple syrup

1 dash salt

freshly ground black pepper

Side: Creamy Bacon-Cheese Grits (tomorrow)

Instructions:

Heat a large, heavy skillet over medium-high heat. Add olive oil and butter and heat until butter in melted.

Salt and pepper both sides of pork chops. Brown them on both sides until nice and golden. Remove pork chops from the skillet and set on a separate plate.

Reduce heat to medium. Add apples and stir to combine them with the oil, and butter that remains in the pan. Pour in wine and vinegar, then whisk along the bottom of the pan to deglaze it. Cook until liquid is reduced by half, about 5 minutes. Pour in the maple syrup, then add a dash of salt and pepper. Stir, then return pork chops to the pan. Cover the pan and simmer on low for 20 minutes.

Serve pork chops on top of a generous helping of Creamy Cheese Grits (or mashed potatoes ) and spoon the apple-maple sauce over the top, allowing the liquid to drip over the grits.

Thanksgiving 2011

2011-11-29T02:17:00.002-06:00

We were much too busy eating most of the time, so the pictures are more of a collage of Grant's clothes (he wears several ensembles because he is so drooly and purees are messy). Thankfully Aunt Lauren was able to snap some good pictures the latter part of the day. It was a wonderful holiday full of hugs, gorging, and going to bed early.

Good morning sunshine!

(no, he doesn't sit up in his crib by himself yet,

I put him in there sitting to see what he would do

and he liked playing peekaboo with his blankies)

Playtime in his turkey day onesie

He's ready to see (and as to some people, meet!) both sides of the family.

How stinkin' cute does he look in his fancy shirt and jeans!

Getting some lovin' from Aunt Lauren

fun visit from Michele

Grant eventually decided he didn't like his jeans and drooled too much on the shirt,

so he changed into his last onesie and liked playing in it much more, especially with Granddad

he enjoyed eating his carrots for lunner (aka, between lunch and dinner)

and being hugged on my his grandma

Hope everyone had a wonderful turkey day!

Buffalo Chicken Tacos

2011-11-28T06:11:00.001-06:00

Russ loves chicken wings. I am not a huge fan, mainly because it takes so stinkin' long to get the meat off the bone and by that time my hands could use a bath. So these tacos were my way of compromise, easy to eat and with that same buffalo sauce flavor. Perfect for a weeknight meal alongside a salad, some green vegetable or slices of celery/ranch. I found this recipe on Mrs. Regueiro's Plate.

Buffalo Chicken Tacos

Serves 5-6

Ingredients:

1 pound chicken breasts, skinless, boneless

⅓ cup flour

3 tablespoon cornstarch

⅛ teaspoon cayenne pepper

1 teaspoon garlic powder

⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment

1 tablespoon olive oil

10 6-inch yellow corn tortillas

Toppings:

Shredded butter Lettuce

Diced onions mixed with cilantro (we omitted)

Avocado slices

Ranch dressing

Green onions, sliced thinly

Preparation:

Heat a Dutch oven over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side.

Once the chicken is done, set it aside to cool. Then shred it and toss with ⅓ cup buffalo wing sauce.

Assemble into 10 or so tacos, dividing the toppings evenly among each taco.

Gratitudes and Favorite Pictures of the Week

2011-11-27T07:28:00.002-06:00

Here are some things I'm grateful for this week:

1. the blue monkey Elizabeth gave to Dexter before Grant was born. he loves it and probably wouldn't have coped so well without it. he likes to play with it right in front of Grant, as if to say, "this is MY toy! See, people like me too!"

2. orange leaves outside my window while I cook

3. a baby content to play on the floor of the car dealership while we got a new battery

(notice the thrilled look on his face)

4. the kringle my parents always buy for us during the holiday season. it is one of my favorite traditions

5. the end of the NBA lockout

6. festive fall baby hats

7. twilight!!!

8. baby dexterson, our old man

9. vacation days

10. this face while we play!

These pictures are actually a combination of the past two weeks.

With the special occasion posts, they were saved until today.

(what a russ face!)

(some Texas love)

Happy Thanksgiving

2011-11-24T19:10:00.001-06:00

Happy Thanksgiving from our Little Turkey

stay tuned.....

Bacon-Wrapped Cocktail Sausages

2011-11-23T07:26:00.002-06:00

These will be my go-to appetizer from now on. They have it all -- crisp bacon, savory sausages, and a sugary coating of brown sugar. In a word -- divine. Both the men and women were devouring these. The best part is that you can bake them the night before a party and leave them in the slow cooker on warm until you are ready to serve. That way you save your casserole dishes for other items and right before the party, you can transfer them to a serving dish warm and ready to be eaten. I found this recipe and adapted it very slightly from Our Best Bites.

Bacon-Wrapped Cocktail Sausages

(we doubled it to serve 12 people and they went fast!)

Ingredients:

1 14-ounce package Little Smokies

1 12-ounce package bacon

1 cup brown sugar, plus more for the slow cooker

Directions:

Preheat your oven to 325 degrees. Line a baking sheet with aluminum foil.

Cut each bacon slice in thirds (or fourths depending on how large your bacon slice is).

Wrap each slice of bacon around each sausage and secure with a toothpick and place on the baking sheet. Repeat with remaining sausages and bacon.

Sprinkle the cup of brown sugar over sausages and bake at 325 for 40-45 minutes or until bacon has cooked and is starting to brown.

Once cooked, you can serve right away or, if you plan on serving them later, transfer them to the slow cooker. Sprinkle with more brown sugar and keep on low until ready to be served.

Don't worry if they brown, that's just the brown sugar, it will still be super tasty!

Letters to Grant: Your Baptism

2011-11-21T09:11:00.002-06:00

Grant,

Some days have changed me.....the day your dad proposed.....our wedding day.... the day I gave birth to you.....and now I add your baptism to the list. My heart exploded with pure joy as we promised to raise you to know your Savior.

You were baptized by Jay, our friend and Russ's mentor, who married us over 4 years ago. Back then, the world was our oyster and our minds were filled with thoughts of careers, houses, dogs, and travel. This past year has changed us so much, sweet boy. Our goals and life desires are still there, but a baby has a way of puncturing your heart and mind in a way no other being can.

Now the biggest joys that your dad and I are capturing are so intertwined with you. You provide so much more depth to our love and as a family, we beamed with pride as we watched you take your first step (albeit we're making it for you) to becoming a man of Christ. It makes me excited to watch you grow and see what God can do in you and through you.

love,

mom

PS - One of my favorite parts of a sermon preached long ago at our church was a reminder about how important it was to eat together. Christ loved to eat with friends, family, strangers, anyone....because when you break bread together, you can't help but share your life stories and grow closer. So as part of your baptism, your whole family on both sides ate brunch. I wanted it to be elegant (using the china, crystal, and candles we rarely if ever have used) and yet relaxed (brunch menu). I hope one day you look back to see the love and celebratory atmosphere, captured in the following pictures:

(there are a lot, I just couldn't help but include all the memories!)

(these were from your baby shower! I love to re-use decor and the colors worked beautifully)

(I love the combination of white flowers and candles)

(three tables)

(each person got a mini chocolate muffin and grapes)

(each plate had a sachet bundle tied with ribbon)

(these napkins were a wedding gift, perfect for this occasion)

(loved the set up of the coffee station.

I used a vase given to you by your aunt the day you were born to hold the k-cups)

(Katie's "crack dip" appetizer)

(here is an example of the main meal served buffet style. The drinks were a mock champagne and actual champagne.

The recipes will be posted separately)

(we only got a couple of pictures of you before you napped. You slept through the entire party, waking up after most of the family had left, but everyone seemed to have a blast)

(you woke up and had a great rest of the afternoon....love this one of you and Uncle Blake)

It was a wonderful morning we will never forget.

Whirlwind Trip to NYC

2011-11-19T08:49:00.002-06:00

33 hours away from home.....

18 hours total in NYC.....

watching the Kentucky Wildcats handle the Kansas Jayhawks

whew!

This trip was in a whirlwind of airports, cabs, and the Big Blue Nation.

Here is a visual tour of our 18 hours, all by Instagram for Iphone:

hello NYC....

We started our trip after a long cab ride arriving at the historic Warwick, right across from the MOMA and full of vintage charm. Black and white pictures framed in ornate gold frames hung in the hallways, lit "This Car Goes Up" signs above elevator doors which are the size of the backseat of a taxi (aka, tiny), and plush teddy bears bearing the hotel's name for sale (only $25 - what a deal!).

The hotel was gracious enough to upgrade us to a suite. Party in the Windsor Suite!!!! Not really, we aren't that cool. But it was fun to be "big time" for a night.

I love the atmosphere of "The City" - the fashion show you can witness just by watching people on the street. Fur encrusted sweaters, tights of all different colors, stylish booties, and fabulous jackets. So many different people, dialects, and each one with a unique story. This is one of those places where I constantly am thinking, "I wonder what's it like to be you?" Like the petite girl wearing a miniskirt, tall boots, and a backpack. My mind races trying to imagine what her daily life looks like, where she shops, and whether she's in school. Then what my life would be like as her.

(oh, MOMA, you are so cool)

Or the man in a suit sitting next to us with the hint of a tattoo peeking out of his sleeve as he taps away on his Iphone. What made him get the tattoo? What language is that he's speaking? ...... New York is one of the best people-watching places - if only there were more outdoor cafes where you can sit and stare.

(the giant Christmas tree is almost ready!)

(love the old churches)

(and all the store fronts on 5th Avenue)

But I digress....the real reason we were in NYC was to support the Cats. Our first pit stop -- Jack Dempsey's, the official UK bar. It was a sea of blue chanting and fans hyped for their team's first big test of this year.

where we were met by Eli, Russ's friend who is a New Yorker and avid UK fan. We haven't seen him in 3 years, but these two are hilarious together:

and Eli's twin brother Noah (yep, they are identical), who lives in Alabama alongside his friend Cameron who lives in some other state.

We met new people and were surprised to see friends from Lexington we saw two years ago -- all while enjoying cocktails and terrible music. I will say this - these Kentucky fans travel to support their team. This was only one of several bars hosting the Big Blue Nation. Everywhere we walked, people wearing UK gear nodded, waved, or chanted. It was fun to be part of the temporary transplants taking over mid-town.

After a lovely dinner at Cook Shop with 8 other super fans, we headed to the iconic Madison Square Garden.

Our seats were up high but we were sitting with some UK friends, Rachel and Aaron, who live in Atlanta and among many rowdy Kansas fans. The obligatory pictures of the four of us:

and even some Duke fans that weren't that bad....

The game ended around 1:00 am, we crashed out and slept in for the first time in months, and then said goodbye to New York, it was a fun less-than-a-day trip.

We came home to a slightly sick baby whose snuggles were just as sweet as they were 33 hours before....maybe even more so. Love our little guy.

Judy Riordan's Chunky Romaine Salad with Drinkable Dressing

2011-11-18T01:37:00.002-06:00

The picture shows the colors of the salad but this salad is so much more. Crunchy ramen noodles, walnuts and broccoli interspersed among leafy lettuce. Drenched in the best salad dressing you will ever taste. It's not a healthy dressing, but it combines sweet and sour flavors that will knock your socks off. Judy gave us this salad alongside her chicken spaghetti after Grant was born and we stalked her for weeks to collect the ingredients for the recipe. As Russ and Blake say, "you could drink this dressing." Next week is Thanksgiving, the perfect time to splurge. Add this to your recipe list.

Judy Riordan's Chunky Romaine Salad with Drinkable Dressing

Serves 10-12

Ingredients:
Salad:

1 head romaine lettuce, broken into bite sized pieces

1 bunch broccoli, coarsely chopped

4 green onions, chopped

Crunchy Topping:

1 cup walnuts, chopped

1 package ramen noodles, uncooked and broken up

4 tablespoons salted butter

Drinkable Dressing:

1 cup vegetable oil

1 cup sugar

1/2 cup wine vinegar

3 teaspoons soy sauce

salt and pepper to taste

Directions:

Prepare Walnuts: Saute walnuts and ramen noodles in butter until lightly browned. Drain and cool on paper towels.

Prepare Dressing: mix all dressing ingredients (we put them into tupperware; shake thoroughly, and let sit for at least 30 minutes)

Prepare Entire Salad: Add walnut/ramen mixture to greens/broccoli. Pour one cup on salad and toss thoroughly.