Mushroom Barley Soup

Ingredients:

1 Cup of Barley
1 1/2 Tbsp of olive oil
2 medium yellow onions, chopped
1/2 salt
1/2 tsp pepper
1 carrot, chopped
2 celery stalks, chopped
20 ounces of button mushrooms (I used 16), chopped
2 14.5 ounce cans low-sodium chicken broth, or 3 cups of chicken stock (can also use vegetable broth)
2 bay leaves
8 sprigs fresh thyme

Directions:

Bring the Barley and 4 cups of water (I used 3 cups of chicken stock) to a boil in a medium saucepan. Reduce heat, cover, and simmer until tender, 30 minutes to 1 hour (do NOT use quick cook barley). Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt, and pepper. Cook for 5 minutes. Add the carrot and celery and cook for 6 minutes more. Add the mushrooms, increase heat to medium-high, and cook until they release their juices, about 3 minutes. (can reduce heat if onions start to brown). Add the broth, bay leaves, and sprigs of thyme and simmer for 10 minutes. Add the barley and cook for 5 more minutes. Remove bay leaves and thyme. Season w/ salt and pepper to taste. Enjoy!

It's been a while!

Some updates:

Ben is now walking and feeding himself. One day Damien and I took him out to TGIFriday's and he reached into my fry basket and picked up a french fry and randomly put it in his mouth. The look on his face....it was incredible. Like...."omg, it's food!". I literally could see the thought process play out on his face. It was adorable. Now, it is full steam ahead, and he doesn't even want me to feed him at ALL. My baby is growing up!!!!!!!!!!!!

Healthy Snack Recipe

One can of chickpeas
Olive Oil
Salt
Pepper
Garlic Powder (i know, I know)
Smokey Paprika

Drain chickpeas. Put in bowl. Toss with olive oil and spices, arrange on pan. Roast in oven at 400 degrees for 45 minutes to an hour till crispy and rattle. mmmmm snacks.

Ben pics!!!!!!!!!

As everyone knows, I am always on the hunt for a cheap wine that doesn't taste like battery acid. My favorite wine is sauvignon blanc and I actually found a great wine that retails for under $10 - Cupcake Sauvignon Blanc! Woohoo! I'm actually not suprised I liked it as it is from New Zealand (Marlborough) where most of my favorite Sav Blancs come from.

Please note: I have only tasted the 2008.

Anyway, I was originally drawn to this wine by the label. Umm, hello, I love cupcakes. I chilled it and decided to enjoy it one Saturday night with a cheese plate. Cherries, sharp chedder, crackers, and some hazelnuts (I got the idea after a dinner out with Carrie and Brendan). This wine is delicious!! Some sauvignon blancs can have too much acidity - it's overwhelming at points not to mention the heartburn it can cause. I think this wine did a great job in balancing it. This is definitely a lemony, citrus wine - best served extremely cold.

Two Fantastic Recipes, Plus Two Sandwichs!

I made some really fantastic chicken on Sunday, and then used the leftover chicken to make sandwiches for work yesterday and today. I also made some really awesome snacks, so I thought I would share the recipes.

Citrus Garlic Chicken

Ingredients:
Skin on, Bone in chicken Breasts
Lime (juice of, and zest) - if you are using more than 5 breasts, use 1 and 1/2 lime
Orange (juice of, and zest) - if you are using more than 5 breasts, use 1 and 1/2 orange
5 Garlic cloves (smash with side of knife)
Olive Oil
Salt
Pepper

Directions (so easy!):
Zest the Lime and orange into a pole. Squeeze the lime and lemon juice into the boil. Discard both (or eat, whatever floats yer boat). Add salt, pepper, and olive oil (I don't measure it, but make sure there is enough to coat the chicken). Add the garlic cloves. Mix thouroughly. Add the chicken and coat evenly with the mixture. Cover, refridgerate, and allow to marinate for 2-3 hours (don't leave it in any longer as lime juice will start to cook the chicken. I recommend marinating for an hour and a half).

Preheat oven to 375. Place chicken breasts on a wired roaster. I stuff the garlic cloves under the skin, then pour the remaining mixture over the chicken. Roast for around 45 minutes, or until juices run clear.
You can remove the skin before eating, it is just as good!!

Sandwich One:

Two thick slices of homemade bread
Sharp Cheddar
Brewery Mustard
Escarole
Fresh cracked Pepper

Assemble Sandwich. Enjoy!

Sandwich Two:

Ingredients:

Shredded Chicken
Greek Yogurt
Sliced Grapes
Salt and pepper to taste
thinly sliced celery
Spinach wrap


Directions:
Assemble all ingredients. Enjoy!

Chocolate Peanut (or Almond) Butter Banana Bites

Ingredients:
Peanut (or almond butter) - Make sure it's the creamy kind
Your favorite chocolate
Banana Chips

Note: Ingredients should be 3 parts chocolate to 1 part peanut/almond butter

Directions:

Prepare a double boiler. Melt the chocolate slowly, stirring constantly. Add peanut or almond butter, mix thoroughly. Let sit for one minute. Transfer to a pipette bag. Pipette chocolate mixture on to banana chips. Place another banana chip on top of the mixture to create a sandwich. Allow to sit for a half hour to harden. ENJOY!!!!!!!!!

It's Been A Long Time Since I Updated!

So it's been a long time since I updated, I know. I can't believe how big Ben is getting. He has started pulling himself and "cruising" around on furniture. He really is the light of my life and brings me such great joy. Every morning when he sees me he acts like it is Christmas! His new thing is to pull himself up on his crib rings and jump up and down. Gotta love him :)