Archive | August, 2012

World’s best chicken recipe

6 Aug
The weekend was crazy busy again with running, kids birthday parties and my husband getting ready to travel again for work.  Saturday’s dinner was thrown together last-minute after I googled ‘quick and easy chicken recipe’ and this caught my attention.  Even my little food critic Rosie thought this was a winner, winner chicken dinner.  I discovered this awesome diddy on  You should check out her site because it’s cute and user-friendly.  I included a picture of Rosie post dinner who had just told me she made up a song called ‘hey, hey, hey, I like chicken a lot and Anni a little.’



Pour mustard mixture over chicken. No need to marinate. I love that because I hate marinating/often forget to until it’s too late.



Bake for 40 minutes or until meat thermometer reads 165 degrees. Season with rosemary. Prepare for people to ask you to make it again!




Cuban pork sandwich recipe

3 Aug

This was on the menu tonight and it was amazing.  I adjusted the recipe a bit; mainly added the dry rub the prior evening and then threw pork into crock pot with marinade.  Lastly, added coleslaw to homemade buns.  This is my daughter performing after dinner dance show.  Impromptu dance numbers are really adorable although a tad lengthy would be my critique. 


7 lbs pork shoulder
1 cup dried ancho chile (powder)
13 cup paprika
3 tbsps oregano (ground)
3 tbsps ground coriander
3 tbsps dry mustard
1 tbsp ground cumin
1 tbsp kosher salt
1 tbsp black pepper (fresh ground)
2 tsps chiles (arbol)
6 lbs pork shoulder
black pepper
14 cup rice wine vinegar
2 tbsps dijon mustard
2 tsps honey
12 tsp peppercorn (black)
12 canola oil
1 cup green onion
14 cup red wine vinegar
2 serrano chilies
2 tbsps mayonnaise
black pepper
12 cup pure olive oil
1 head cabbage (purple, finely shredded)
1 red onion (halved and thinly sliced)
14 cup cilantro
1 tsp honey


1 Pork shoulder dry rub.
2 Add, ancho chili powder, paprika, ground dried oregano, ground coriander, dry mustard, ground cumin, kosher salt, freshly ground black pepper, chile de arbol, Salt and freshly ground black pepper.
3 combine all these dry ingredients and rub the pork shoulder with it. I let it sit in the fridge for about 24 hours but you can use immediately if you like. If you do refrigerate it, make sure one you remove it from the refrigerator you let it come to room temperature before you start cooking it.
4 soak your wood chips in water for about half an hour before use.
5 Smoke it for about 5 or 6 hours at about 225 degrees.
6 Add fresh wood chips every 45 minutes or so.
7 Cook until internal temperature reads about 155 or 160.
8 let it sit for about half an hour before pulling the meat.
9 Black pepper vinegar sauce.
10 1/4 cup rice wine vinegar.
11 2 tablespoons Dijon mustard.
12 2 teaspoons honey.
13 1/2 teaspoon whole black peppercorns.
14 Salt.
15 1/2 cup plus 2 tablespoons canola/olive oil blend Water, if needed.
16 Add Rice wine Vinegar, Dijon Mustard, honey, peppercorns and salt in a blender and drizzle the oil until a good consistency is reached. if its too thick add some water.
17 Slaw.
18 Cut all vegetables and put in large bowl.
19 combine vinegar, mayonnaise, salt and pepper, and honey in a blender. while blending the dressing, slowly drizzle in the olive oil to emulsify.
20 Toss vegetation with the dressing and it should be ready to go.
21 maybe add salt and pepper to taste but that should be a good amount.
22 Pull the pork and put it on buns of your choice. Add the Black pepper vinegar sauce on the meat and then finish with a heap of the slaw.

Chicken roll recipe

3 Aug

I need to preface these instructions by first telling you my six-year-old took one look at this dinner and exclaimed “chicken and broccoli, nothing could be grosser!”  Yep, not a kid’s favorite, although my husband and I loved it.  My three-year old followed suit with Anni and also claimed “it’s isgusting!”  This is Rosie talk for disgusting.  Give this website try though because it is filled with tasty and healthy meals

Stuffed Chicken Rolls

Stuffed Chicken RollsMakes 4 servings
4 5-oz boneless chicken breasts, no skin
1/2 cup shredded mozzarella
1/3 cup ricotta cheese
1/3 cup frozen chopped spinach or broccoli
2 tablespoons grated Parmesan cheese
1 beaten egg white
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon each salt & pepper
Here’s a favorite “good enough for company” chicken dish. An added bonus is the nutritional punch of spinach. Cube leftovers to top garden salads for work lunches, too!
Preheat oven to 350 F.  Coat a shallow baking pan with cooking spray or use a nonstick Silpat liner.
Pound the chicken breasts 1/4″ thick. Sprinkle on both sides with salt, pepper and onion powder.  In a medium bowl mix together the mozzarella, Parmesan, egg white and garlic powder.  Stir in the spinach or broccoli, set aside.
Place 1/4 of the cheese mixture at one end of each chicken breast and roll up burrito style, tucking in the sides.  Place seam side down on baking sheet treated with cooking spray or . Spray tops of chicken with nonstick spray or a money saving Misto oil sprayer.
Bake 50-60 minutes or until golden and cheese begins to ooze. Remove from heat, let sit for 5 minutes and serve!

DIY butterfly embellishments

1 Aug
Megan and I used this tutorial to embellish a bag!  Thank you
It’s so easy to make, you’ll feel guilty about giving it as a Mother’s Day present!
Although, cutting out the butterflies will probably take you a good 40 minutes, but that’s nothing a cup of tea and a Jane Austen DVD can’t solve, right?
1. Starting with a pillow form (or an old, plain throw pillow), cut enough felt to fit around the pillow with about 4-5″ of overlap on top, and no more than 1/2″ overlap on the sides:
2. With the fabric still wrapped around the pillow, put a pin in each corner to mark a centered working space:

3. Print out this little template:

And cut out 16 felt butterflies in whichever colors your little heart desires.

4. Take the pillow cover off, and pin the butterflies on, within your marked space.

5. Then stitch around the butterfly bodies, like so:

6. With the pillow cover inside out, wrap it around your pillow and pin the top overlap, as pictured, then slip the pillow out, and sew both sides closed.

Turn it right-side-out, and use the slit in the back to put your pillow form back in! All done!