Every year my mom @donnabeechick
and I agonize over the perfect ‘door knocker’ gift for our girlfriends. After seeing this darling baseball ornament I knew I had to grab them for my baseball mom friends. The ones that freeze together, sweat together, and cheer on our most beloved team together. For all those asking, I found at Etsy shop @ajssoutherndesigns
This Thai chicken soup is pure magic and it makes everything in the world better. Yep, even those darn sinuses. Full recipe below and is shown step by step in today’s story. Enjoy and be well.
THAI CHICKEN SOUP
2 chicken breasts
Salt & pepper
1 TBS butter
2 sweet potato, peeled and diced
1 red bell pepper diced
3 scallions, sliced
2 cups snow peas
3 garlic cloves, minced
1 TBS fresh ginger, minced
32 (or more) ounces chicken stock
3 tsp red chili paste
1 14oz can coconut milk
Zest and juice of one lime
Plenty of chopped of cilantro, scallions, mint and basil for garnish
Preheat soup pot on medium heat with some oil. Salt and pepper chicken breasts and cook until cooked through, about 5 min a side.
Remove chicken, set aside, and shred later to return to soup. Meanwhile melt butter and a little more olive oil in pot over medium heat. Add in sweet potato, red pepper, scallions, and snow peas. Sauté until softened, about 5 minutes or so.
Grate in ginger and garlic and sauté another minute. Pour in stock and bring to a strong simmer.
Remove 1/4 cup of the broth and whisk together with the red chili paste. Return to pot. Pour in the coconut milk and return chicken to the pot. Simmer away.
A bit before serving, stir in the lime and fresh herbs. Garnish with more fresh scallions.
Braised pork ragu on the stove, mistletoe hung strategically above. Just in time for a festive holiday weekend. 😘🎄Enjoy it!
Looking for a new beautiful winter recipe? This warm barley dish comes all dressed up with roasted butternut squash, pomegranate seeds, feta, and freshly chopped mint. Totally worthy for your holiday table. Full recipe below, enjoy!
WARM BARLEY SALAD
1 butternut squash, peeled and cut into 1/4 inch cubes
Olive oil, salt, pepper
1 cup barley, cooked
2 large shallots, chopped
2 cloves garlic, minced
3/4 cup pomegranate seeds
Fresh mint, chopped
Preheat oven to 400. Toss the butternut squash with olive oil, salt, pepper. Roast for 20-30 until golden.
Warm some olive oil in a pan over medium heat. Add shallots and sauté a few minutes. Add garlic and sauté another. Increase heat to high, add in barley, and sort of ‘sear’ for a few minutes to give the barley some nice texture.
Add the roasted squash to the barley. Toss everything together, adding in a bit more olive oil if you’d like.
Top with the pomegranate seeds, feta, and freshly chopped mint. Sea salt and freshly cracked black pepper to finish. Yum!
They say go big or go home. I went big, at home. ☺️ @kararosenlund
I am obsessed with your work. Your prints make people, including myself, stop and stare. Thanks for slowing us down for a moment with something oh so dreamy.
Who says you can’t enjoy a beautiful in the winter? This spinach salad highlights some in season produce, think pomegranate seeds and mandarin oranges. Threw in some toasted nuts as well as a buttery avocado to round everything out. A homemade snow white poppyseed dressing to top? Goodness can winter be pretty. ❄️
A spicy chicken and sweet potato soup that is simmered away with seven different good for you spices, fresh spinach and cilantro. Just what your post Thanksgiving bod ordered.
SPICY CHICKEN AND SWEET POTATO SOUP
Onion, small dice
1 tsp salt
1 tsp paprika
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
1/4 tsp cinnamon
Freshly ground black pepper
3 cloves garlic, minced
1 hearty TBS tomato paste
8 cups chicken stock
2 cups water
2 cups sweet potato, smallish dice
1.5 lbs chicken, smallish dice
Cup brown rice, cooked
Few handfuls fresh spinach, chopped
Handful fresh cilantro, chopped
More cilantro and lemon wedges for serving
Heat some olive oil over medium heat on the stove. Add in onion and sauté for 5 min or so. Add in all spices and sauté for a minute or two, until fragrant. Add in the tomato paste and garlic and sauté for another minute. Pour in stock and water. Add the sweet potatoes, bring to a boil, then turn down to simmer for 30 min or so. Add in chicken, bring to boil, then simmer for another 10, until chicken is cooked through. When ready to serve, add in rice, fresh spinach, and cilantro. Taste to adjust seasonings. To serve, top with more cilantro and a fresh lemon wedge. Enjoy!
Reminder of the day plans? Decorate the tree🎄, get a healthy pot of spicy chicken and sweet potato soup on the stove🍲 and, fingers crossed, finish my can’t put it down book in the den 📚. All the while in pajamas, obviously. Holiday weekends are the best, aren’t they? Enjoy!❤️
Feeling all grown up with my first turkey.☺️ Also thankful. Oh so thankful. 🖤 Happiest of Thanksgivings to you and yours!
A super crunchy super healthy brussels sprout slaw spiked with Granny Smith apples, pomegranate seeds, toasted walnuts and pickled red onions. Exactly what we should be eating the days leading up to Thanksgiving. And the days after. Oh! And it just so happens it works as a perfect side on the actual Thanksgiving day. ☺️Enjoy!
CRUNCHY BRUSSELS SPROUT SLAW SALAD
1/2 red onion, small dice
2 TBS red wine vinegar
2 cups shredded Brussels sprouts
1 Granny Smith Apple, chopped
1/2 cup pomegranate seeds
1/2 cup walnuts, toasted
1/3 cup olive oil
2 TBS honey
Combine the onions with the vinegar, a small dash of paprika, and a little bit of squeezed fresh lemon. Set aside.
Combine remainder ingredients in large bowl and mix together (use at least a 1/2 lemon here, with dashes of salt, pepper, and more smoked paprika). Add in onions and their juice. Combine together and season according to taste. Yum!
Ok ok, this might not be the best soup of your life but it will make your pants fit better. Promise. And if you top with plenty of freshly chopped cilantro and a sprinkle of parm, you almost forget for just a moment that you’re eating a soup that makes your pants fit better. Stay on top of that holiday weight by rotating this one in and out. Come January, you’ll thank me.
GARDEN DETOX SOUP
1 red pepper, chopped
3 carrots, chopped
3 celery, chopped
4 cloves garlic
Salt & pepper
10 cups veggie stock
28 oz diced tomatoes
1 small head cabbage, chopped
Cilantro and parm for topping
Warm olive oil in a soup pot over medium heat. Add in red pepper, carrots, onion, and celery. Sauté until softened. Add in garlic and cook another minute. Season with salt & pepper. Pour in tomatoes and stock. Add in cabbage and a few good dashed of Tabasco. Let simmer awhile, at least an hour. When ready to serve, top with plenty of cilantro and parmesan. Enjoy!
I’m a firm believer in finding organizational solutions in your home that work for you. Dressers were always a fussy system for my boys, not to mention they took up space in their bedrooms. Things would get messy easily and specific items were always difficult to find. Enter this storage utility cart. Everything is folded and stacked neatly. As B exclaimed, ‘Mom, it’s like a store!’ This has been working very well for their lifestyle. Streamlining their clothes is helpful too. Same socks, same underwear, and stick with the items they like to wear over and over. Our household runs strong on a mix of Old Navy and Vineyard Vines. Organized oh so neatly, my OCD self is at peace. Now, to tackle my own closet. 😳
Thankful for a weekend with a wide open calendar for what matters most: a large amount of time spent in pajamas, lots of good friendships, and all the homemade food to go around. ❤️
It’s a coooooold day in the Midwest. We’re warming up with a big batch of homemade posole. This one has been a huge hit with my loved ones and I can’t wait to share this batch. Full recipe in today’s story. Stay warm friends! 💙
Feeling very excited to break in the new dining table with my cooking club tonight. ❤️Still waiting on art work (that I am so obsessed with I can barely contain myself) and window shutters but I think this will do for now. ☺️Feeling thankful that three years in we are going strong with the original eight handpicked members. 💪🏻Thanks to all of them for showing up despite all the children and obligations and jobs and travels and so on and so forth. We all have our priorities straight. The number one, of course, being food. 😉
Roasted up drumsticks with allllll the garlic, lemon, a red chili, fresh bay leaves, plenty of salt, black pepper, and olive oil. Crusty bread on the side for all that magical soft garlic. Nothing left to say but winner winner chicken dinner.
ROASTED DRUMSTICKS WITH GARLIC
2.5 lbs drumsticks
4 heads of garlic, halved (skin on)
1 lemon, thinly sliced
1 red chili, sliced (remove seeds)
3 fresh bay leaves
Salt & pepper
1/2 cup good olive oil
Crusty bread, for serving
Preheat oven to 400. Pat drumsticks dry and rub with salt. Arrange remainder of ingredients in baking dish. Season everything with more salt and pepper and pour on the olive oil. Give everything a gently toss. Place garlic heads cut side down. Into the oven for 60-75 minutes it goes, tossing once, until everything is nicely browned. Crank the heat at the end if needed. Enjoy!
Did you know that the ancient grain farro is a legit super food? It has high amounts of vitamins, minerals, antioxidants, protein and is a weight loss friendly food. Mix it all up with some roasted broccolini dressed in lemon, red pepper flakes, garlic, pecorino romano and olive oil and BAM! 💪🏻Serve with some roasted chicken sausage for dinner or meal prep for easy lunches during the week. Your body thanks you already.
FARRO SALAD WITH ROASTED BROCCOLINI
1 cup semi pearled farro, cooked according to package directions
1 lbs broccolini
4 TBS olive oil
2 garlic cloves, minced
Red pepper flakes
Zest and juice of one lemon
Pecorino romano cheese
Preheat oven to 425. Toss broccolini in 2 TBS olive oil, garlic, red pepper flakes and roast until tender, about 15 minutes. Chop up broccolini and toss with cooked and cooled farro. Add in remaining olive oil, lemon zest and juice, pepper, and pecorino cheese. Toss gently and enjoy!