April Vacation So Far

This week is school vacation for all of us! We are definitely enjoying it to the fullest. Anna will turn one on Friday and her family party is Saturday so I’m focused on getting the house in shape and getting ready for the party with decor and some treats. I made this pretty letter A as part of the party decorations! We’ll move it to her room afterwards. We also planted blueberries and raspberries, went fishing, took some nice walks, made pretzels for the first time, and made chocolate covered marshmallows and pretzel rods. And the big news- Anna took her first steps!!!

Advertisements

Leave a comment

Filed under Home, Nature, Outside, parenting, Photo Essay

Menu For the Week of 4/16

Monday – steak, sweet potatoes, salad

Tuesday – roast chicken, red potatoes, green beans, salad

Wednesday – spaghetti and meatballs, broccoli, salad

Thursday – chicken soup

Friday – breakfast for dinner

Saturday – Anna’s birthday party! It’s a garden themed party with lots of yummy food planned!

Sunday – pork chops, rice, salad

Leave a comment

Filed under What's for Supper?

Chicken Flavored Brown Rice in the Instant Pot

My middle son David is a very picky eater but he loves packaged chicken flavored rice. I have been working on coming up with a copy cat brown rice version for a while and I think I finally mastered it! Cooking this in the Instant Pot is my favorite method because I don’t have to watch it like a hawk (I always seem to let rice boil over and/or run out of water!). If you prefer to cook it on the stove top, just adjust the water and cooking time based on your rice package’s directions. The turmeric gives it a great yellow color and the Better Than Bullion gives is a nice chicken flavor, and it’s more flavorful than cooking it in chicken stock.

Chicken Flavored Rice in the Instant Pot

  • 2 cups brown rice
  • 3 cups water
  • 2 tbsp butter
  • 1 Tbsp Chicken Better Than Bullion
  • 1/2 tsp turmeric

Combine all ingredients in the Instant Pot. Set it to manual high pressure for 28 minutes and close the pressure valve. When done cooking, you can do a quick release or natural release of pressure.

David mentioned that he missed the orange and green pieces, so next time I’ll add some shredded carrot and chopped parsley. You never know what he’ll like!

Variation: stir in some cooked, chopped broccoli at the end to make Chicken Flavored Rice with Broccoli.

Leave a comment

Filed under Food, Recipes, What's for Supper?

Getting Ready for Anna’s Party

Anna’s first birthday party is coming up so I’ve been working on some crafty decorations for the garden theme. We are doing a very small party with just our immediate families, but I still want pretty decorations! Here are some progress pictures. I’ll be sure to share the finished products!

Leave a comment

Filed under Adventures, Home, Photo Essay

Our Easter Celebrations

Leave a comment

Filed under Nature, Outside, Photo Essay

Menu for the week of 4/2

Monday- Asian baked salmon, mashed sweet potatoes, broccoli, pineapple

Tuesday- burgers, baby carrots and cukes with hummus, salad

Wednesday- homemade hamburger helper, green beans, salad

Thursday- chicken bog, carrots, salad

Friday- homemade pizza, salad

Saturday- pork chops, red potatoes, green beans, salad

Sunday- breakfast for dinner- eggs, bacon, toast

Leave a comment

Filed under What's for Supper?

Lemon Cream Pie

I have always loved the lemon part of the lemon meringue pie. My brother and I used to share our pies- he could have to white and I got all the yellow. There’s something about the meringue that I don’t like, even though I do think it’s beautiful to see meringue piled high on top of the bright yellow of the lemon layer. So for this Easter I decided to try making lemon cream pie. I tried a couple recipes with pudding mix but couldn’t get exactly what I was looking for, so I decided to use my mother in law’s key lime pie recipe since I love it so much. This is her recipe, just substituting in lemon juice and zest instead of the key limes. And it came out perfectly!

Lemon Cream Pie

  • Pre-baked pie crust or graham cracker crust, cooled
  • Zest from 1 lemon
  • 1/2 cup fresh lemon juice
  • 14 oz can of sweetened condensed milk
  • 4 egg yolks
  • Whipped cream or cool whip for topping
  1. Preheat oven to 350.
  2. Combine zest, lemon juice, sweetened condensed milk and egg yolks mixing bowl and stir until well incorporated.
  3. Pour filling into the prepared pie crust.
  4. Bake for 15 minutes. Cool for about an hour on the counter and then refrigerate for at least 3 hours or overnight.
  5. Top with whipped cream or cool whip and serve cold.
  6. Store leftovers in the refrigerator for a couple days, if they last that long!

Leave a comment

Filed under Recipes