Comments (23)

By Estela - Weekly Bite, April 12, 2010 10:58 am

Today should be an interesting day. M starts swim classes.

I keep wondering in my head… can they actually teach an eleven month old how to swim?? I’m assuming it’ll just be bunch of babies floating in the water to music. I’m thinking she’s either gonna love it… or it’ll be a massive nightmare.

We were searching for a swimsuit all weekend long. One would think buying a swimsuit for a baby would be easy.

All I wanted was a simple swimsuit. Nothing fluffy or shiny.

Did you know that majority of baby swimsuits have tutu’s attached to them?!!?

And the amount of baby bikinis in unreal. Don’t get me wrong… they’re cute and all, but if I put my daughter in a bikini… her buddha belly with baby dimples would be popping out… and then all I would do is laugh her because its just so darn cute!

The next question is “What do I where?”

Obviously I need a swimsuit… but what does a mom where to swim classes?

The last time I wore a swimsuit was the summer of 2008… right before I was pregnant.

This isn’t a beach… or Bay Watch… so I thought a bikini would be inappropriate…

A one-piece seemed too “mom-like” for me….

I settled on a tankini from Old Navy. It’s modest and doesn’t scream “soccer mom.”

I’ll have a full report of the class tomorrow

If you haven’t noticed… I have a little obsession with orzo pasta.

I found this recipe on Cooking Light and changed it up a bit.

This meal was soooo easy to make! When I say this meal takes thirty minutes to cook… thats an overstatement!

Ingredients:

• 2 cups low-sodium chicken broth
• 2 cups uncooked orzo
• 1 1/2 cups cook chicken breast, chopped
• 1 1/2 cups frozen peas (thawed)
• 1 tablespoon fresh rosemary
• 3 cloves garlic, minced
• Juice of one large lemon, or two small lemon
• 1 cup grated asiago cheese
• salt & pepper to taste

Directions:

Pour chicken broth into large sauce pan. Add minced garlic to broth. Bring to a boil. Cook orzo in chicken broth (about 10 minutes).

Once orzo is cooked, add cooked chicken, peas, rosemary, and lemon juice. Stir through. Slowly stir in asiago cheese. Add salt & pepper to taste.

Enjoy!

Comments (19)

By Estela - Weekly Bite, January 29, 2010 8:50 am

I told my husband to name a dinner and dessert… anything he wanted… and I would make it and put it on the blog.

I was a little nervous about this. He’s been known to request some odd meals, or just straight up guy food. Most of the food he requests I’ve never made before, including this one.

The words “Chicken Pot Pie” flowed out of his mouth so fast it was like he had it on his mind for days, weeks, months…

I hesitated… did an eye roll in my head, even thought about cooking something else. I felt way out of my comfort zone, but I sucked it up and went to the store then made his requested dinner.

My husband was happy, even giddy at times. He kept on peeping in the oven to make sure the crust didn’t burn. It was actually kinda cute…

You’ll need some chopped up carrots, mushrooms, onions, and yukon gold potatoes (I only cook with yukon.)

You’ll also need some frozen peas, and cooked chicken either shredded or chopped.

I’m not much of a chicken pot pie gal, but this came out really good! This dish screams comfort food!

As for what he requested for dessert… you’ll have to wait for tomorrow

Adapted from Real Simple

Ingredients:

• 1 pound boneless skinless chicken breast, cooked and shredded or chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, chopped
• 3 carrots diced
• 3 small yukon potatoes, chopped
• 1 cup mushrooms, roughly chopped
• 1-10 oz bag frozen peas
• 3 tablespoons flour
• 1/2 cup white wine
• 1 cup 1% milk
• 2 cups low sodium chicken broth
• kosher salt & black pepper to taste
• 1 store bought puff pastry

Directions:

Preheat oven to 400 degree F.

In a large saucepan, heat butter and olive oil. Add onions, carrots, mushrooms, and peas. Cook for about 8 minutes until onions are translucent.

Sprinkle flour over veggies and cook through for about 2 minutes.

Add white wine to pan and cook until evaporated.

Add the milk and chicken broth and cook for about 10-20 minutes until mixture is nice and thick.

Add salt and pepper to taste.

Transfer mixture to a shallow 2 quart baking dish

Cover baking dish with puff pastry, sealing the edges.

Bake for 30-35 minutes or until pastry is golden brown.

Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Question of the Day?
Have you ever cooked or baked something out of your comfort zone? This dish was definitely out of my comfort zone!

Comments (29)

By Estela - Weekly Bite, January 20, 2010 7:13 am

Hi there!

How are you this fine Wednesday? Hope you’re doing well!

Oh, did I tell you how pretty you look today? I love that outfit you’re wearing.

We had a nice little teaser of warm weather yesterday in DC. It was up to a scorching 59 degrees. I even busted out my flip flops… but my shoes were back on as soon as I realized I haven’t had a pedicure in 3 months… need to put that on my to-do-list.

And in case you were wondering, I still haven’t cleaned out my closet.

Ok, enough rambling.

Over the weekend I roasted a chicken. I like to make bigger meals on the weekend so we have plenty of good food on hand during the week. I de-boned the chicken and decided to make some Curry Chicken Salad. The beauty about this salad is the longer its in the fridge, the better it tastes. The flavors of the curry just get better and better.

For the Sauce, you want to mix 1 cup light mayo, 1 tablespoon soy sauce, 2 tablespoons prepared mango chutney, 2 teaspoons curry powder, 1 tablespoon lemon juice, and salt to taste.

You want to roast 1/2 cup slivered almonds. I just put them in the oven on broil for 5 minutes. Then let them cool.

1/2 cup celery and 1/3 cup raisins

One roasted chicken, chopped up or shredded.

Mix everything up in a bowl and refrigerate for a couple of hours so the flavors in the sauce really develop.

I love eating this salad in sandwiches, in lettuce wraps, or scooped up with some hearty crackers.
  

Ingredients:

• 1 cup light mayo
• 1 tablespoon soy sauce
• 2 tablespoons prepared mango chutney
• 2 teaspoons curry powder
• 1 tablespoon fresh lemon juice
• salt to taste
• 1/2 cup chopped celery
• 1/3 cup raisins
• 1 roasted chicken chopped or shredded

Directions:

Mix mayo, soy sauce, mango chutney, curry powder and lemon juice until well blended. Set aside.

Combine celery, raisins, chopped chicken, and dressing. Refrigerate for at least 1 hour. Enjoy!

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Question of the Day?

How do you plan your meals for the week? Do prep or cook during the weekend? I try to plan as much as I can. If I don’t, it’s fend for yourself or take out city….