Dinner ideas

Standout Side Dishes

Categories Baby Bears & Little Bears, Dinner ideas, Family, Happiness, Healthy snacks, Holiday spirit, Low carb, Mama Bears, Recipes, Special People, Uncategorized, Vegetarian1 Comment on Standout Side Dishes

*** A quick aside before I delve into today’s post. Because life is a delicate balancing act, I’m moving towards posting three quality blog posts per week. Ideally I will post on Tuesdays, Thursday, and Sundays going forward. When I first started writing this blog, I had grandiose visions of posting daily and for awhile I was able to deliver. The quality of writing is very important to me and so sometimes creating a post truly evolves into a labor of love. To stay true to my writing and true to myself, three days a week of blog posts seems like the most ideal way to share my stories and also balance all of the other complex tasks of keeping things in my life in order.

And on that note, let’s move on to standout side dishes that truly could stand alone on your table and have everyone reaching for the serving spoon for seconds.

As long back as I can remember, cabbage and black eyed peas were a central theme of all New Year’s meals my mother prepared for us growing up. Indulging in black eyed peas guaranteed good luck in the new year, and chowing down on cabbage ensured wealth. Traditionally preparation methods usually include boiling the cabbage and seasoning with salt and pepper. Black eyed peas follow a similar method or might be thrown into a ham soup for good measure. Truth be told, both dishes have rarely wowed me until this year, but I always made sure to put a few of each on my plate for good measure.

I adapted the recipes below from several different websites and added my own flair to create two side dishes that stole the show at our New Year’s Eve dinner. We also enjoyed a low key, kid centered New Year’s Eve that included fireworks, noise makers, and bunuelos. An easy dessert made with flour tortillas, butter, and a blend of cinnamon and sugar. Enjoying bunuelos is another traditional New Year’s food I’ve enjoyed since childhood. It is also eaten to ensure good luck in the new year. Between the bunuelos and black eyed peas, I’d say we’re set for a year of absolute good fortune!

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SOUTHERN FRIED CABBAGE

Ingredients:

  • 1 head of cabbage, thinly cut in narrow slices
  • 6 slices of thick cut bacon, roughly chopped
  • 1 medium sweet onion, diced
  • salt & pepper, to taste

This dish highlights southern cooking and comfort with the savory flavor of bacon. As an aside, I used a soup pot for this dish because of the volume of cabbage. Sauté the bacon on medium heat until browned. Remove the bacon pieces and set aside. Add the diced onion and sauté in the bacon grease. Then add half of the cabbage and continue sautéing. When the cabbage starts to cook down, add the remaining cabbage and the cooked bacon. Stir frequently to evenly distribute the heat. Cook until the cabbage is softened. Season with salt and pepper and serve warm!

Recipe reference: http://www.4theloveoffoodblog.com

BLACK EYED PEA & SWEET POTATO HASH

Ingredients:

  • 1 tsp olive oil
  • 1/2 medium sweet onion, diced
  • 3 cloves of garlic, minced
  • 1 sweet potato, peeled & grated
  • 1 fire roasted red pepper (jarred), diced
  • 1/2 tsp sea salt
  • 1/2 tsp thyme
  • 1 tsp harissa spice blend (see recipe below)
  • 1 to 2 cups black eyed peas, cooked
  • 1 bunch of fresh cilantro, stems removed & roughly chopped

This vegetarian dish is ready to enjoy in just a few simple steps. In a large skillet, heat the oil on medium heat. Then add the onion and garlic and sauté until translucent. Add the grated sweet potato and cook until softened. Then add the red bell pepper and spice blend and stir until the mixture is evenly coated. Finally add the black eyed peas and cilantro and cook until the peas are warmed through. And viola, enjoy!

This dish would be exceptional served atop Naan or with a side of scrambled eggs. Consider substituting the black eyed peas with black beans and stuff in flour or corn tortillas for delectable tacos.

Recipe reference: http://www.veganricha.com

HARISSA SPICE BLEND

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After a little online research compliments of Google, I discovered that harissa is is a Maghrebi hot chili pepper paste or rub derived from a variety of peppers. Because I didn’t have all of the ingredients on hand when I happened upon this recipe, I adapted the recipe and created my own version below. I stored the remaining spice blend in an air tight container and will consider integrating it into some new recipes soon. I’ll be sure to share my results in a future post.

Ingredients:

  • 1 tablespoon fennel seeds, dry roasted on medium heat briefly until browned
  • 1 tablespoon of ground cumin
  • 1/4 cup of ground chili powder
  • 2 tablespoons of paprika
  • 2 teaspoons of garlic powder
  • 1 1/2 teaspoons of sea salt
  • 1 teaspoon of ground black peppercorns
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper

Mix all spices in a small container and blend evenly.

Recipe reference: thereapeuticcuisine.tv

 

 

The Best Laid Plans…

Categories baby bear, Dinner ideas, Faith, Family, Happiness, Holiday spirit, Love, Mama Bear Rant, Special People, UncategorizedLeave a Comment on The Best Laid Plans…

One of the perks of working in an educational setting are the extended holiday breaks that come at Christmas, Spring Break, and Easter. After a brunch last Friday at work with my colleagues, my principal wished us a Merry Christmas and sent us on our way. I jetted off to Trader Joe’s to start knocking out holiday shopping and closed out the afternoon with a long run soaking in the perfect outdoor conditions- sunny skies, cool temperatures, and the taste of freedom on my tongue.

As I ran, I envisioned how I would spend the first few days of my break. Liam would be in school through Thursday and Atticus would go to daycare so that I could finish Christmas shopping, wrapping, packing, and carve out a little time for me. I decided that if I could have everything complete by Wednesday morning then I could enjoy some quiet time getting a massage, a pedicure, and maybe even have time for lunch with a few girlfriends I rarely have time to see. Because quiet moments are few and far between these days, I was very much looking forward to taking a brief pause from motherhood and gifting myself with some quality time for self-reflection, relaxation, and personal growth.

Sunday morning, however, when my sweet little Atticus woke up, I realized rather quickly that “mommy time” was going to be a thing of the past. His sweet little face was bright red and he had bumps all over his face and body. A mother’s intuition and a quick Google search confirmed that he most likely had hand, foot, and mouth disease. Ahh, yes one of the many downsides of daycare- a breeding ground for all things germ related to pass freely from one child to the other. I faced the music that my pedicure, massage, and social plans were undoubtedly on the back burner at least for the next few days.

Although nothing can be done to treat hand, foot, and mouth, I knew a trip to the doctor’s office was necessary to at least confirm my rising suspicions. So after Atticus woke up from his afternoon nap on Sunday, the two of us set out for the Texas Children’s Urgent Care Clinic. I wasn’t prepared for the number of other sick children in the greater Cypress area waiting to be seen. With the patience of Job, I waited it out for 2 1/2 hours until finally by the grace of God we were seen by the doctor. “Wham, bam, thank you, m’am” she confirmed he did indeed have hand, foot, and mouth disease.

So for the next three days, Atticus and I mostly stayed home. Rather than wallow in self-pity, I took my lemons and made some damn good lemonade. When Atticus was awake, we played, read books, laughed, and enjoyed some quality time together. When nap time hit, I wrapped presents as I enjoyed Christmas movies and coffee as I worked like a little elf in Santa’s workshop. Because he still naps twice a day, I capitalized on this time to wrap all of my gifts and those from Santa for the boys, bake two batches of cookies (almond chocolate chip and gingersnaps) for Liam and Atticus’s teachers, prep for two great dinners (chicken noodle casserole and red beans and rice with sausage and cornbread), and knock out laundry list of to do’s including laundry and general house tidying.

Now granted this isn’t how I’d envisioned my first few days of my break, but oftentimes “the best laid plans of mice and men often go awry”. After all, life cannot be scripted no matter how hard we try. Atticus is undoubtedly on the mend, which is more important to me than “me” time will ever be. My Christmas break, while different from how I imagined it would start, still is off to a beautiful beginning. I’m enjoying the merriment of hot cocoa, Hallmark Christmas movies, and quality time with the boys.

Liam will be on break starting tomorrow and the four of us will drive down to South Texas to celebrate Christmas with my extended family. I’m looking forward to all that comes in this holiday season- the parts that are planned and the ones that accidentally fall in my lap.

This will likely be my last post until after Christmas. I want to relish in every little part of it and look forward to sharing more with you after the 26th. It has been a wonderful 6 months of blogging and sharing my life with you since this idea to start a blog first originated in July. I look forward to putting pen to paper with new ideas and blog posts in 2018.

Wishing each of you a blessed Christmas, peace on earth, and joy to the world,

A Mama Bear

Guarda tus Frijoles

Categories Dinner ideas, Recipes, Uncategorized, Vegetarian1 Comment on Guarda tus Frijoles

Chalupas are one of my most favorite Mexican meals that was a regular staple on our table growing up. Simple, tasty, and satisfying, this dinner can be ready in no time flat if you cut corners with a few ready to go ingredients. This is a no fail weekly dinner option with a lot of versatility that’s sure to please everyone you share your table with.

Mexican bingo fondly referred to as Loteria or Chalupa comes to mind as I blog about this dish as its namesake is also a delicious meal. I enjoyed playing this game with my grandparents and cousins. It served as my first introduction to gambling, mind you with incredibly low odds. What do you expect when you’re betting with pennies?

Because refried beans truly are central to this dish, the Spanish phrase, “guarda tus frijoles” seems like a fitting way to segue into the recipe.

CHALUPAS DE CARNITAS

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Ingredients:

  • Corn tostadas
  • Pork Carnitas
  • Refried black beans
  • Shredded cheese

Garnishes:

  • Salsa
  • Sour cream

Directions:

Line a cookie sheet with foil. Spread refried black beans evenly on each tostada and set aside.

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In the microwave, heat the carnitas according to the directions on the package. Shred the pork with a knife and layer on top of the beans. Top with shredded cheese and broil on high for a few minutes.

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Keep an eye on them closely as they can easily burn. The goal is for the cheese to brown slightly.

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Top with fresh sliced avocado, salsa, and sour cream.

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Variations:

Traditional chalupas are a great vegetarian option. Swap refried pinto for black if you fancy those more. Spread the beans, top with cheddar cheese, and broil in the oven. Garnish with shredded lettuce, tomato, salsa, avocado, and sour cream.

In place of carnitas, consider ground taco meat or shredded chicken. Follow the same method of layering the beans, meat, and cheese and broil. Then top with your favorite garnishes.

Chalupa garnishes can vary widely. Consider a variation that best suits your palette. Easy options include: shredded lettuce, fresh cilantro, sliced avocado or guacamole, salsa- green or red, cheddar, cojita, or Mexican blend cheese, roasted corn, and diced tomatoes.

 

The possibilities truly are endless. Make them your own and enjoy!

 

 

 

Baby Bears under the Weather

Categories Baby Bears & Little Bears, Dinner ideas, Family, infant sleep, Love, Low carb, Mama Bears, Papa Bear, Recipes, Special People, UncategorizedLeave a Comment on Baby Bears under the Weather

Things at Casa Mulroony the last few days have been rather stressful. Liam came down with the flu on Thursday afternoon. Then Atticus threw up at daycare on Friday afternoon. Since then, Sean and I have been pulling double duty to tend to the boys and also keep them isolated from one another so that Atticus doesn’t get the flu. This has undoubtedly proven to be a rather difficult task.

Poor Liam definitely was hit the hardest. Lethargy, a high fever, aches, and general discomfort proved to be a recipe for a patient in distress. Tender loving care and some incredibly expensive Tamiflu worked wonders, and Liam is slowly starting to return to normal. Thankfully just in time for his 6th birthday tomorrow! The picture below is of Liam with a sunnier disposition at The Thinkery in Austin. I’m confident he’ll be his sunshiny self in no time!

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Atticus threw up again this morning and had a few explosive diapers but otherwise seems to be doing okay. Thankfully he isn’t running a fever and his general disposition has been cheerful and jubilant. His stomach woes may have taken somewhat of a toll on his little body, however, because he enjoyed a three plus hour nap in the middle of the day.

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With sick baby bears in the house, a simple chicken soup seemed like the perfect way to soothe and comfort the boys. Easy, healthy, and just what the doctor ordered, I highly recommend making a pot when you have a loved one who’s under the weather.

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INGREDIENTS:

  • 1 pound chicken tenders or breasts, chopped evenly into bite size pieces
  • 1 bunch of carrots, peeled and chopped evenly
  • 1 medium sweet onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 Russet potato, peeled and chopped
  • 1 can of fire roasted tomatoes
  • 5-6 cups chicken broth, depending on how much broth you prefer in your soups
  • Sea salt, pepper, and dried thyme, seasoned to your preference

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DIRECTIONS:

  1. Sauté the onions and garlic on medium high until fragrant. Add the chicken and carrots and sauté until the chicken is lightly browned.
  2. Next add the salt, pepper, and thyme. Pour in the broth and turn the heat up to high. Add the canned tomatoes and cover until the soup comes to an boil.
  3. Turn the heat down to low and allow to simmer at least an hour.
  4. Serve hot with fresh bread!

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Taco Nights aren’t just for Tuesdays

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During the work week, I don’t have time to for a complicated dinner. I prefer to focus on quality time with the boys in lieu of prepping, chopping, and sautéing. Despite being pressed for time, I don’t like to skimp on flavor or quality. I usually like to pull in fresh produce to round out the meal and ensure the boys get their fill of fruits and vegetables.

One of the simplest dinners that’s ready in under 15 minutes are pork carnitas tacos with Mexican rice. This meal would not come together this quickly without a little help from my friends- most notably H-E-B. Their fully cooked pork carnitas are a godsend and are microwave ready in 4 1/2 minutes. Tilda’s Mexican Style Chili & Bean Basmati Rice seals the deal for a savory side ready in under 5 minutes. The only prep work this meal requires is slicing an onion and an avocado.

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INGREDIENTS:

  • H-E-B Fully Cooked Pork Carnitas
  • 1 medium sweet onion, sliced
  • 1 tablespoon olive oil
  • Flour or corn tortillas
  • Avocado, sliced

DIRECTIONS:

In a skillet on medium heat, sauté the onion in olive oil until translucent. While the onions are on the stove, heat the pork carnitas in the microwave according to the directions on the package. Remove a third of the onions and add to a second skillet to sauté with the rice. Then add the heated carnitas to the remaining onions on the stove, stir until mixed, and turn the heat down to low.

In a separate skillet, sauté the rice, onions, and frozen veggies you have on hand. I usually toss in peas and corn. This week, I realized I was out of corn, so I just opted for the peas. You can also add a can of drained fire roasted tomatoes to stretch the rice and have more for leftovers.

As the rice is warming, use a comal or a third skillet to warm the tortillas on medium. Assemble your tacos and top with salsa and fresh avocado. Sean usually likes to add sour cream to his tacos as well. This dish can easily be made low carb by skipping on the tortillas and rice. Instead top the carnitas and onions with shredded cheese, fresh avocado, and sour cream.

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Make your next taco night come together in no time flat with this quick and easy recipe! It’s definitely always a hit with the bears in my den.

 

Cuddles are the Best Medicine

Categories baby bear, Dinner ideas, Faith, Family, Happiness, Love, Mama Bears, Prayer, Special People, UncategorizedLeave a Comment on Cuddles are the Best Medicine

The tubal ear procedure went off without a hitch. When they took him to the OR, my poor baby was in tears about having to part ways with me. I have to admit that I fought back my own tears as I walked back to the waiting room without him. Thankfully the procedure was incredibly quick and my sweet boy was back in my arms in less than twenty minutes.

The anesthesia proved to be the most difficult part of the surgical procedure as it made my little baby bear rather lethargic and groggy for a significant part of the day. Otherwise I cannot say enough positive things about Texas Children’s Hospital West Campus. Their staff held by hand through the entire process. They were kind, genuine, and truly experts in their field.

Atticus required extra tender loving care, which I was more than happy to indulge him with. Hugs, kisses, and cuddles undoubtedly proved to be more effective than any other medicine today. By the time dinner rolled around, I decided to err on the side of simplicity. With Sean out of town, I didn’t need to worry about an elaborate meal, so I gathered some of the boy’s favorite foods and voila, dinner was served. For Liam, leftover pizza, cherry tomatoes, sliced mango, and a side of Cheetos and Doritos made for a delicious dinner. Atticus enjoyed peanut butter toast, fresh mango, and mashed potatoes. My dinner included a few samples off of their plates as I prepared dinner. My favorite part was the ice cream sandwich rolled in rainbow sprinkles that I split with Liam.

With the boys tucked in for the night, I’m capitalizing on a husbandless evening of chick flicks coupled with a glass of white wine. With all of the worry and stress I carried around today, this low key evening is exactly what I need.

I would like to extend a special thank you to the family and friends who were kind enough to send me reassuring text messages before his surgery and the follow up calls to see how Atticus was doing. Additionally, faith, prayer, and mindfulness truly played an instrumental role in my well-being today. With Friday on the horizon, I’m looking forward to a wonderful weekend with my family. Wishing you and yours a wonderful one too!

A Mama and her Bears

Categories Baby Bears & Little Bears, Dinner ideas, Family, Happiness, Mama Bears, Recipes, Shop Local, Special People, Uncategorized, VegetarianLeave a Comment on A Mama and her Bears

This weekend we were one bear short at the den with Papa Bear away on a fishing trip. The neighborhood offered a wealth of opportunities to keep the boys and I happily entertained.

We started off our morning with breakfast at the playground. Sunday mornings are always a little better when you indulge in a blueberry scone paired with coffee. Climbing, crawling, and an unexpected surprise (a hot air balloon floating through the sky) set the tone for a wonderful day.

After lunch, we ventured out to the neighborhood Farmers Market. A few key finds included savory beef samosas, spicy habanero pickles, and homemade popsicles for the boys and me. Liam wore more than half of the red berry rhubarb on his chin and tee shirt. A sure sign he thoroughly enjoyed it. Atticus and I shared a tangy lime cucumber, and I think the photo evidence supports that he more than loved his first popsicle.

For homework, Liam had to complete a university pennant. I discussed the importance of college and showed him a video for each of his parents’ alma maters: Ball State (Sean), Indiana University (Anne), and Texas A&M/The University of Texas (Me). Because I went to two universities, I felt it was important for him to understand that transferring is always a viable option too. As we watched the videos together, I pointed out various features of each school but maintained absolute neutrality. I wanted Liam to decide which university he liked most. When it was all said and done, he decided he liked A&M the most because of Reveille, the Corps of Cadets, and the spirit of Aggieland. Proud of his artistic efforts, he posed with his pennant and made sure to throw in a “Gig ’em, Aggies” for good measure.

With Halloween around the corner, Liam is counting down the days until he can don his Darth Vader costume and venture out for trick or treating. This afternoon he created a Spiderman pumpkin to add to our growing collection.

After a fun filled day of indoor and outdoor activities, I opted for a simple yet delicious dinner of fideo. This classic dish is savory, spicy, and always takes me back to my childhood. It’s also quick, easy, and a great vegetarian option. I usually serve it with warm tortillas but because I was out, I opted for a side of tortilla chips and fresh avocado.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 box of Vermecelli
  • 1 medium sweet onion, chopped
  • 2 cloves garlic, minced
  • 15 ounces chicken broth
  • 1/2 cup water
  • salt & pepper to taste
  • 1 packet of Sazon Goya cilantro and tomato seasoning
  • 1 to 3 tablespoons chili powder (more or less depending on how much kick you like)

DIRECTIONS:

Sauté the onion and garlic in olive oil on medium heat until fragrant. Add the Vermecelli and sauté until brown. Then add the broth, water, salt, pepper, seasoning packet, and chili powder. Cover and let simmer for 15 minutes.

Serve with fresh tortillas or tortilla chips and fresh avocado.

Soup on a Sick Day

Categories Dinner ideas, Low carb, Mama Bears, Recipes, Uncategorized1 Comment on Soup on a Sick Day

Sometimes trying to carry the weight of the world comes at a price. I put so much energy into transitioning into a new job and jumping into it with great gusto. Then Atticus got sick and again I expended more energy on worrying, doting, and offering extra TLC to comfort him in his time of need. In the midst of all of this, I let work and personal stress get the best of me. Burning the candle at both ends typically doesn’t end well for me.

So yesterday when I woke up with a sore throat, I knew I might be in trouble. Unfortunately as the day progressed, I started to feel feverish, achy, and downright puny. When Atticus went down for his afternoon nap and Liam started his quiet time, I knew I needed to see a doctor to make sure I wasn’t coming down with something more serious than a cold.

It’s rare that I get sick, but when I do, it usually knocks me flat on my you know what. As I waited to see the doctor, I feel asleep on the table; a sign I was really in for it. The doctor walked in, awaking me from my feverish slumber, and delivered the bad news. My lab results confirmed strep throat.

I’d already missed two days of work only a week and a half into my new job because Atticus was too sick for daycare. Now I faced calling in again, this time to report I was too sick to work. This, of course, sent me into a bit of a tizzy because I worried immensely about what my new administrators would think about me missing another day of work. In the end, I accepted my fate, although rather begrudgingly, because I didn’t have any other alternatives.

Today’s sick day has been restful with lots of napping, lying in bed, and catching up on Hallmark movies. The antibiotics, fluids, and rest seem to be working their magic. I’ll be back at work tomorrow and will slowly ease back into it so that I can ensure a speedy recovery.

When I’m under the weather, there’s nothing better than homemade soup to ease my symptoms. Perhaps fate worked in my favor when it came to weekly meal planning because Saturday morning I’d purchased all of the necessary ingredients for chicken tortilla soup. I prepped, diced, chopped, minced, and gathered all of the items early on Sunday morning before I started to feel terrible. After my doctor’s visit and a trip to the pharmacy, I whipped it together in under 20 minutes. This soup was savory, spicy, and exactly what the doctor ordered! The leftovers were perfect for lunch today too.

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 sweet onion, diced
  • 2 cloves of garlic, minced
  • 1 jalapeno, diced (Remove the seeds if you want to take the heat down a few notches)
  • 1 pound chicken tenders, chopped
  • 1 can fire roasted tomatoes
  • 4 cups chicken broth
  • 2 teaspoons – 1 tablespoon of chipotle chili pepper (It depends on how much heat you like!)
  • salt and pepper to taste
  • fresh cilantro, large handful
  • 1 cup frozen sweet corn

GARNISHES:

  • Mexican cheese blend, grated
  • fresh limes, quartered
  • cilantro for topping
  • tortilla chips, crushed or in strips
  • fresh avocado, sliced

DIRECTIONS:

In a large soup pot on high heat, sauté the onions, garlic, and jalapeno in olive oil until fragrant. Add the chicken and cook until brown. Next add the tomatoes, corn, and the handful of cilantro. Top with salt, pepper, and chipotle chili pepper. Bring to a boil to warm everything through. When the soup is ready, serve with your favorite garnishes.

To stretch this soup, consider adding black beans.

Variety is the Spice of Life

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Most of the time when I zip through H-E-B, I have a running list in my head of the staple items I’ll need for the week. The compulsory tomatoes, milk, cereal, hummus, and multigrain bread always make the cut. Sometimes I meal plan for the week and have an agenda for what I will cook on Friday, Saturday, and Sunday. Other times, I go out on a limb and let the grocery store inspire me. Often I find myself inspired by seasonal produce or fresh seafood.

My most recent inspiration came from the beautiful portobello mushrooms caps in the produce section last week. I created a savory dish that paired perfectly with red wine, artisan bread, and bowtie pasta. Taking a risk in the kitchen, trusting your instincts, a little creativity, and your favorite people around the table are all you need for a perfect home cooked meal. After all, variety is the spice of life!

Savory Stuffed Mushrooms

INGREDIENTS:

  • 2 tablespoons olive oil
  • 3 portobello mushroom caps
  • 1 pound of Italian sausage
  • 3 cloves of garlic, minced
  • 1/2 of a sweet onion, diced
  • 1 fire roasted red pepper, diced (I used jarred peppers but fresh would work too.)
  • 1 can of artichoke hearts, drained and chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Italian bread crumbs
  • Fresh parmesan cheese

DIRECTIONS:

Sauté the garlic and onions in olive oil over medium high heat until fragrant. Add the Italian sausage and cook until brown. Add the red peppers, artichoke hearts, salt, and pepper and cook until warmed through. Set aside.

Line an 8×8 Pyrex dish with parchment paper and place the portobello mushroom caps in the dish. Spoon the Italian sausage mix into each mushroom. Then sprinkle with bread crumbs and fresh grated parmesan cheese.

Roast in the oven at 350 degrees for 15 minutes until the mushrooms are tender. Serve with a side of pasta and fresh bread. I made a simple side of bowtie pasta that I tossed with fresh parmesan, bread crumbs, and a little olive oil. It was the perfect complement to the savory stuffed mushrooms.

This recipe could easily be adapted to be vegetarian too. In place of the Italian sausage, use fire roasted tomatoes and a pint of chopped portobello mushrooms. The method would be the same with regards to preparation. Additionally omit the pasta and artisan rolls and substitute with a side of roasted vegetables or a fresh salad for a low carb dinner option.

 

Picadillo, Play, & Pinot

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This weekend solidified why the little things matter most in life. We had no expectations or plans, which allowed us to capitalize on meaningful quality time together as a family. We enjoyed our Saturday morning coffee date at Land of a Thousand Hills and spent the rest of they day playing. Between superheroes, dress up, and plenty of outdoor play, it was an easy going afternoon.

Sunday was another beautiful day full of sunshine and smiles. Liam decided his brother would make a cute Mr. Magoo. He dazzled me with his bowtie and monkeying around skills. Between hanging upside down and climbing into Atticus’s crib, Liam was in the thick of most of it.

Our weekend ended with a savory picadillo dinner paired with fresh avocado and tortillas. I rounded out my evening with a moonlit run and toasted the new week with a glass of Pinot Noir. All in all, the simplicity of this weekend was a beautiful change of pace to our very busy work week.

ingredients for pica

INGREDIENTS:

  • 1 pound ground beef
  • 1 teaspoon ground comino
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can of fire roasted tomatoes
  • 1 jalapeno, diced
  • 1/2 sweet onion, diced
  • 3 cloves of garlic, minced
  • 1 large Russet potato or 3 small white potatoes, chopped
  • 1/3 cup of water

DIRECTIONS:

Sauté the potatoes in 2 to 3 tablespoons of olive or canola oil until brown on medium high. Remove from heat and drain on a paper towel. Next sauté the onion and garlic until fragrant. Add the ground beef and comino and cook until brown. Next add the canned tomatoes, chopped jalapeno, and cooked potatoes. Sprinkle with salt and pepper and add the water. Cover and let simmer until the tomatoes and potatoes are warmed through. Serve with fresh avocado and tortillas.