It's been a whole month since I've checked in, I hope a few of you readers are still around! I took my little guy to his one month checkup today. He's in the 84th percentile for weight, this kid likes to eat! Just like his mom.
My sidekick doesn't always feel like hanging out in the kitchen, so I've been doing a lot less cooking these days. I have been doing a lot of one-handed eating, however. New mom tip: Drink your soup out of a mug. Don't bother trying to mess with a bowl and a spoon, you'll never get to eat lunch.
Yesterday I did a little cooking for the Super Bowl (we will not be discussing the outcome...). On the menu was buffalo chicken nachos with blue cheese, pico de gallo and guacamole. Sadly I didn't get a chance to photograph the nachos due to the aforementioned sidekick who was feeling a little fussy, but they were delicious. I made the chicken in the crock pot. One package of chicken breasts into the crock pot with enough hot sauce to cover. Cooked on high for 1 hour and low for 5 hours. Shred with two forks and add additional hot sauce as needed. I'm looking forward to eating the leftovers in a wrap tomorrow.
For the pico de gallo, I took some inspiration from The Pioneer Woman's Food Network show. Her recipe is essentially equal quantities chopped tomato and onion, some jalapeno, plenty of cilantro, lime juice and a little salt. Are you in the love it or hate it camp on cilantro? I'm currently loving it, can't get enough. Jon does not share my level of enthusiasm. My quantities were as follows:
Pico de Gallo
1 pint grape tomatoes, chopped
1/2 red onion, finely chopped
1 jalapeno pepper, finely chopped
1 large handful cilantro, minced
1/2 lime, juiced
kosher salt
Combine all ingredients in a bowl.
PW also recommended making guacamole using avocadoes, lime juice, salt, and a couple scoops of the pico de gallo you already made. It was delicious, and couldn't have been easier!
Even though I ate my weight in nachos last night, we still have a fair amount of leftovers, so I made this little concoction for lunch today. Layered on a piece of toast (a corn tortilla would have been good here), one fried egg, a big scoop of pico de gallo, hot sauce and some crumbled goat cheese. It was delicious!
Will try to check back in more frequently now that I'm getting better at one-handed typing. I discovered the wonders of spaghetti squash this weekend, and will share that next!
Yesterday I did a little cooking for the Super Bowl (we will not be discussing the outcome...). On the menu was buffalo chicken nachos with blue cheese, pico de gallo and guacamole. Sadly I didn't get a chance to photograph the nachos due to the aforementioned sidekick who was feeling a little fussy, but they were delicious. I made the chicken in the crock pot. One package of chicken breasts into the crock pot with enough hot sauce to cover. Cooked on high for 1 hour and low for 5 hours. Shred with two forks and add additional hot sauce as needed. I'm looking forward to eating the leftovers in a wrap tomorrow.
For the pico de gallo, I took some inspiration from The Pioneer Woman's Food Network show. Her recipe is essentially equal quantities chopped tomato and onion, some jalapeno, plenty of cilantro, lime juice and a little salt. Are you in the love it or hate it camp on cilantro? I'm currently loving it, can't get enough. Jon does not share my level of enthusiasm. My quantities were as follows:
Pico de Gallo
1 pint grape tomatoes, chopped
1/2 red onion, finely chopped
1 jalapeno pepper, finely chopped
1 large handful cilantro, minced
1/2 lime, juiced
kosher salt
Combine all ingredients in a bowl.
PW also recommended making guacamole using avocadoes, lime juice, salt, and a couple scoops of the pico de gallo you already made. It was delicious, and couldn't have been easier!
Even though I ate my weight in nachos last night, we still have a fair amount of leftovers, so I made this little concoction for lunch today. Layered on a piece of toast (a corn tortilla would have been good here), one fried egg, a big scoop of pico de gallo, hot sauce and some crumbled goat cheese. It was delicious!
Will try to check back in more frequently now that I'm getting better at one-handed typing. I discovered the wonders of spaghetti squash this weekend, and will share that next!
I made the PB Yogurt dip yesterday for my Superbowl Party. It was a delicious and healthy treat to balance out the usual football fare. I chose this over my buffalo chicken dip in an effort to avoid the heartburn and glad I did. Thanks for sharing!
ReplyDeleteAwww, you two look so cute together! And are you sure you just had a baby a month ago? Because you look amazing! I make buffalo dip a lot, but the nachos sound great, so I'll have to try those next time instead. Anything made in the crockpot sounds good to me!
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