That's what my life is filled with now a days. I delivered a healthy baby boy named Colton Lee on April 26th at 6:11 am. And let me tell you.. my life is nothing like it used to be.
My days are filled with dirty diapers, spit up, and of course lots of boob juice. My little man is already a boob man. As I type right now he's is hanging off my chest in his baby Bjorn that is one of the ways that I can actually get him to take his naps.
In my new world as a mom, I do at least one load of laundry a day, cook with one hand (if at all thanks to my honey), and change numerous diapers and then there's plenty of midnight snacks, sweet cries, and loads and loads of memories being made.
It's a world so filled with love that nothing could have prepared me for it. Absolutely nothing could have prepared me for the all consuming love that was waiting for me when Scott placed him on my chest seconds after his delivery.
He's now almost one month old and I hardly have time to turn around to see where the time went.
Recipes will follow. I am hopeful that I will get the use of both of my hands back... eventually.
Just wanted you all to know that I'm cooking up some great recipes and also a strong, centered, sensitive and happy little man!
Much Love!
This Hot Mess Momma in Montana
Easter is tomorrow! What does Easter represent for you?
Is it all about chocolate bunnies, baked hams, and sugar coated techno-color marshmallow shaped chicks?
Or is it about gathering with family to eat a large meal?
Or just sitting in the sunshine watching kids search for Easter eggs?
My family celebrated Easter as a child, even though I was born and raised a Buddhist, I still got to participate in the Easter egg hunts, dying of the Easter eggs, and of course those grossly colored marshmallow shaped chicks called Peeps. That for whatever reason were my favorite.
Easter was also a time when we gathered at my grandparents with my aunts and uncles and cousins. It was a simple time for me. Lots of chocolate, lots of hugs, and even more sugar than our parents knew how to keep us away from!
Our meals always included some type of potluck theme. Everyone would pitch in, but my grandma usually made the juicy ham. I remember one year making Popovers with my mom to bring to the dinner. She must have found the recipe in some magazine and it seemed easy enough to her.
Being the interested mini-chef that I was, I volunteered to help and what ensued was nothing short of hilarity. I remember the first batch fell. It was my fault because I kept opening the oven door. Note: Don't do that.
Ruined, we moved on to the second batch which my mom let me measure out. I must have done something horribly wrong with the measuring because the batter was thick and the Popovers never really 'popped'. They looked more like hockey pucks after baking.
Determined, we tried for a third and final time. Thank Goddess my mother was so patient. And the third time was a charm. They turned out light, fluffy, and puffed up with air.
The keys to great Popovers that we learned the hard way are:
- Beat the batter just enough, but don't over do it,
- Let the oven come to temperature with the muffin tin (or tins) in the oven to heat them too (just be careful removing them from the oven to avoid burning yourself),
- Only fill the muffin tins half full (this leaves room for the 'popping').
- And last but not least, DO NOT open the oven door until the timer goes off!
That Easter I remember there not being a Popover left after dinner. They are the perfect light and fluffy compliment to a juicy ham dinner. A great and easy side to bring to your Easter pot luck! Just follow our keys to success!
If you're doing a low key Easter this year or just looking for something easy to serve your family the day before Easter, these Popovers also go great with the Creamy Tomato Bisque (for the recipe click HERE). Nothing like a warm bowl of soup with a warm Popover!
Now, on with the recipe!
I hope you all have a sugar-filled, chocolate coated Easter!
Simple Popovers
3 Tbsp. Smart Balance Butter; melted
1 1/2 Cups All Purpose Flour
1 1/2 Cups 1% Milk
4 Large Eggs
1/2 tsp. Salt
1. Preheat oven to 400 degrees and place a clean muffin tin into the oven to allow it to heat as well. This will help give your popovers extra fluff and airiness.
2. In a large bowl whisk together the butter, flour, milk, eggs, and salt. Don't over mix, you just want the batter to be thin and smooth. It slightly resembles a pancake batter, only just a little bit thinner.
3. Remove muffin tin from the oven carefully and pour the batter into the muffin cups until they are half full. I got a little over zealous with mine, but they still worked.
4. Bake until puffed and golden brown, 30-35 minutes. Don't even think about opening the oven door before 30 minutes to check! The popovers with collapse! Serve immediately!
Servings: 12
Nutritional Skinny:
98 calories / 3.2 g fat / 13 g carbohydrates / .25 g fiber / 5 g protein
Mental Health Benefit: These popovers only have five ingredients! Would could be better for your mental health than that! I know I'm always searching for easy things to make and bring to friend's houses when we're asked over for dinner or lunch. These are perfect because I almost guarantee that you already have all the ingredients on hand. These are great served with a brunch slathered with Homemade Apple Butter (for the recipe click HERE) or you can add cheese, chives, and crispy cooked bacon to the batter for a savory treat!
Happy Easter Y'All!
We're still having some chilly weather so I'm enjoying excuses to throw easy soups into the crock pot while I still can.
I love the crock pot. I really do.
It doesn't ask much of me, I can over load it and it still provides me with a delicious hot and soothing soup no matter what. And it doesn't ever complain.
And neither will your family when you serve them this Creamy Cauliflower and Potato Cheese Soup. Loaded with fresh cauliflower and potatoes makes this super comforting and the cream and cheese make it creamy and mouth watering.
I made this for my honey's parents when they came to visit and we ate this after they first arrived and had been on the road for four hours. They each ate two bowls exclaiming how great it was. They loved it so much that his mother even offered to clean up after dinner.
Okay, so that had more to do with my huge belly full of baby, but whatevs.
The added bonus is that this literally took me about 20 minutes to throw together into the crock pot and then I went about my business cleaning the house and getting ready for company. Six hours later this Creamy Cauliflower and Potato Cheese Soup was ready to eat after adding a little cheese and scooping into large bowls.
Delicious simplicity.
My favorite kind of dinner.
I served it with Cheesy Bread Sticks that I made by simply stuffing shredded cheese in Pillsbury bread sticks rolling it up with some oregano and garlic salt and baking. Slice the bread and dinner was ready.
But somehow it felt like I cared enough to make something home made for these guests that traveled to see us. 
And I do care. Dinner doesn't have to be complicated, but it does have to be filled with love, which this Creamy Cauliflower and Potato Cheese Soup is loaded with.
So, on with the recipe!
Creamy Cauliflower and Potato Cheese Soup
1 Tbsp. Olive Oil
1 Medium Onion; Chopped
3 Cloves Garlic; Minced
1 Cup Celery; Minced
4 Cups Cauliflower; Chopped (about 1 head of cauliflower)
1 Large Potato; Washed and Diced
1/2 tsp. Salt
1/2 tsp. Black Pepper
4 Cups Fat Free low Sodium Chicken or Vegetable Stock
1 (12 Fl Oz) Can Low Fat Evaporated Milk
1 Cup Shredded Cheddar Cheese
1/4 Cup Green Onion; Diced
1. In a large skillet heat the olive oil, then add the onion, garlic, and celery. Saute until onions become translucent and fragrant, about 3-6 minutes.
2. Transfer to a large crock pot and add the chopped cauliflower and potato. 
3. Stir to combine, then add the salt and pepper followed by the stock and evaporated milk. Stir to combine and cook on low for 6-7 hours.
3. After the 6 or 7 hours, pierce a potato with a fork to ensure tenderness. Place half of the soup in a blender and pulse until smooth. Add the blended soup back into the crock pot and stir. This will add more creamy texture and retain some of the chunks of potato and cauliflower as well. (You can skip this if you want it chunky or blend the whole thing if you want it smooth.
4. Add the cheddar cheese and stir and allow to cook for another 15 minutes in order to melt the cheese. Then spoon into large bowls and serve topped with extra cheddar cheese and sliced green onions! Delish!
Servings: 8
Nutritional Skinny:
147 calories / 5 g fat / 20 g carbohydrates / 3.1 g fiber / 10.4 g protein
Mental Health Benefit: This is a great recipe for a busy weekday or hectic weekend filled with activities and to dos. Plus it's loaded with fiber and protein and not so loaded with fat. And using lots of cauliflower instead of lots of potatoes saves lots of carbohydrates and adds lots of soluble fiber. This meal couldn't be any better for your heart or your mind. Dig in!
I found this recipe for Skillet Roasted Lemon Chicken and Potatoes in one of my Taste of Home magazines one Sunday afternoon and immediately put it on the top of my pile of recipes to try.
I actually only made two adjustments just because I didn't have all of the necessary ingredients on hand. So a made a few minor swaps that worked.
And amazingly, it turned out just as delicious as it sounds. I mean really, you HAVE to try this. Plus, the bonus is it's compiled on one cast iron skillet and into the oven it goes and out comes this gorgeous skillet filled with lemon and garlic infused chicken topped with roasted rosemary potatoes and crispy skinned and succulent tomatoes. 
One skillet and about an hour of prep and cooking and dinner is on the table ready to go. Not to mention mouth-watering aromas are floating about your house for those 45 minutes getting your family salivating in preparation for the amazing meal ahead.
And that's it. Dinner is done and done. Perfect recipe for busy families, which as I know is pretty much all of us!
It has been promoted to one of our favorite easy week night meals in record time.
While we were eating, my honey made several comments such as, "Nice job honey, this chicken is really good." And he doesn't usually talk while he eats so this is something special. Nor does he usually comment on the food unless he as a suggestion for improvement. He's sort of my advocate and adversary in the kitchen. 
But no constructive comments for this meal. I served it with fresh warmed corn muffins and it was the perfect sweet soft bite to accompany the Skillet Roasted Lemon Chicken with Potatoes. 
Now all we need is someone else to come do the dishes and it would be a perfect evening!
Okay, on with the recipe!
Skillet Roasted Lemon Chicken with Potatoes 
1 tbsp. Olive Oil, Divided
2-3 Lemons, Thinly Sliced
4 Garlic Cloves, Minced and Divided
1 tsp. Lemon Juice
1/2 tsp. Salt; Divided
1 4/ tsp. Pepper; Divided
4 Boneless Skinless Chicken Breasts; 8 Ounces Each
1 Pound Red Potatoes; Cubed and Washed
1 Large Tomato (or a bunch of cherry tomatoes); Chopped
1/4 tsp. Fresh Rosemary; Minced
1. Add about half of the olive oil to the cast iron skillet and preheat the oven to 450 degrees. 
2. Slice the lemons into thin rounds and place them on the bottom of the cast iron skillet making a thin layer of lemons.
3. In a large bowl, place the chicken breasts and add the garlic, lemon juice,and half the salt and pepper to the bowl. Toss the chicken breasts to coat them with the seasonings. Then place them on top of the sliced lemons in the cast iron skillet. 
4. In a separate bowl, add the chopped red potatoes, minced rosemary, tomato, and the remaining salt and pepper. Toss to saturate the potatoes with the seasonings and then layer them evenly over the chicken breasts in the cast iron skillet.
5. Bake in the oven for 45-60 minutes, checking after 45 to see if the potatoes are tender to the touch. Meaning they pierce easily with a fork. If not leave in for another 10 minutes and continue checking every 10-15 minutes. Climate, oven, and altitude will determine how long this takes.
6. Then remove from oven carefully (the skillet is HOT) and scoop onto large plates with a corn muffin and enjoy this simple rustic meal.
Servings: 4 Main Courses
Nutritional Skinny:
400 Calories / 8.7 g fat / 25 g carbohydrates / 3.3 g fiber / 50 g protein
Mental Health Tid Bit: This dinner is not only easy and super delicious, it's also great for the whole family. It's loaded with lean protein great for growing bodies as well as mature bodies to keep our engines running throughout the day. And it also is low in fat and has a significant amount of fiber. This is a meal you can feel good about throwing in a skillet and serving to your family. Not to mention the great healing qualities of licopene and it's cancer fighting agents from the tomatoes. It's a show stopper and a health bounty for sure!
Quiche is definitely one of my stand bys when I have overnight guests or serving a few people for brunch.
It's easy, quick, and always a crowd-pleaser. Not to mention that its also a one dish wonder. No one really talks about it like that, but I do. You mix a bunch of vegetables, eggs, and cheese together and pop it in the oven and presto! Instant delicious meal!
It really is that easy. Just choose complimentary flavors that you happen to like together and hug it all together with some egg. I have also done this with spinach, tomato, mushrooms, and feta cheese. Yummy. But so is asparagus, tomatoes, peas, and monterey jack cheese.
Pop it in the oven while you chat away with your guests and in about 50 minutes... you're ready for breakfast, brunch, or even an unorthodox dinner.
I love to serve it with some fresh fruit sliced or even a fruit salad if you want to be a little fancier, but no need really. Sliced oranges or cantaloupe are just as pretty and delicious. But a nice fresh salad is also delicious with a fresh quiche and it means more vegetable intake which never hurt anyone!
I have whipped up a delicious quiche for breakfast for many a guest using whatever I have on hand and everyone raves. It seems counter intuitive because it takes a lot less time that anyone would think and it always turns out gorgeous when you slice it and show off all the colors of the fresh vegetables and cheese inside.
Hopefully I've inspired you to get in this kitchen and impress your friends!
Now on with the recipe!
Cheddar and Broccoli Quiche
3 Cups Fresh Broccoli Florets
5 Large Eggs
4 Egg Whites
1/4 Cup Skim Milk
1 tsp. Salt
1 tsp. Black Pepper
1 Cup Cheddar Cheese; Shredded
1 Prepared Pie Crust
1. Chop the broccoli into small bite sized florets. Place them in a microwave safe bowl with about a 1/4 of a cup of water in the bottom. Microwave on high for 3 minutes just to soften the florets. If you are using frozen broccoli you can skip this step.
2. Meanwhile, beat the eggs and egg whites together with the skim milk until frothy. Then add the salt and pepper to the eggs and beat until combined.
3. Shred the cheddar cheese and combine with the partially cooked broccoli. Set aside.
4. Spray the bottom of a pie plate with cooking spray and unroll the prepared pie crust. Place into the pie plate. 
5. Add the broccoli and cheese mixture spreading it evenly throughout the entire bottom of the pie plate. Pour the egg mixture over the top of the broccoli evenly shaking the pie plate in order to evenly distribute the egg over the broccoli and cheese. Press the broccoli and cheese down into the egg mixture making sure it's evenly covered and coated using the back of a spatula. Then fold the edges of the pie crust over itself making a rolled design and tuck the pie crust into the pie pan 'hugging' the quiche.
6. Bake in a 350 degree oven for 45-55 minutes. The ultimate test for done-ness is to remove the quiche from the oven and give it a gently shake back and forth. If it doesn't shimmy or jiggle, then it passes the official 'jiggle test' and its done! Allow to cool and continue setting up for another 10 minutes on the stove top, then slice and serve! This extra 10 minutes makes serving so much easier! I promise it's worth the wait!
Servings: 6 Main Courses
Nutritional Skinny:
216 calories / 19 g fat / 22 g carbohydrates /1.1 g fiber / 17.6 protein
Mental Health Benefit: Quiche is one of those fast and easy to prepare dishes that are visually gorgeous. You can also do wonders for your vegetable intake by loading them up with broccoli, cauliflower, tomatoes, peas, asparagus, mushrooms, or whatever you happen to have on hand. The crust holds it all together and provides a delicious crumbly and sweet flavor. It adds a little fat, but it's worth it!
