Good Morning!

Iowa fans….are you getting ready for another Hawkeye Football weekend?!  We are!  I’ve had very little luck finding cute Iowa gear for Bella to sport on game day…but last week, I found a great alternative at Gymboree…

Bella says, “Bzzzzzzzzzz….Goooo Hawks!”  🙂

Whoever it is you are cheering on this weekend, I have a great soup recipe for you to whip up & enjoy during the game. 

After surfing Pioneer Woman’s food blog (who doesn’t love her?!), I found this recipe for Italian Chicken Soup…so I whipped up a big batch to share with our dear friends, Tiffany & Sean, who just welcomed a little boy to their family.  Upon taste test, I found the soup a little bland for our liking…so I went ahead & doctored it up.  The final product…delish! 

http://thepioneerwoman.com/cooking/2011/09/italian-chicken-soup/

Below I have inserted her recipe with my additions in red.  There is no better time of year to indulge in a pot of homemade soup!

Italian Chicken Soup

Prep Time: 20 Minutes  |  Cook Time: 1 Hour 30 Minutes  |  Difficulty: Easy  |  Servings: 8

Ingredients

• 1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles) (“Tubetti”…very similar!)
• 1 Tablespoon Olive Oil
• 1 whole Cut Up Fryer Chicken (I used 2 rotisserie chickens)
• 8 cups Low Sodium Chicken Broth
• 1 whole Medium Onion, Diced
• 2 whole Green Bell Peppers, Diced
• 2 stalks Celery, Diced
• 2 whole Fresh Jalapenos, Diced
• 2 cloves of Garlic, Minced
• 1 Tablespoon Olive Oil
• 1 can (28-ounce) Can Whole Tomatoes (I used Diced Tomatoes!)
• 1 can (14oz) Petite Diced Tomatoes
• 2 cups Heavy Cream  (I used Half & Half)
• 1/3 cup Extra Virgin Olive Oil
• 4 Tablespoons Minced Fresh Oregano
• Salt And Freshly Ground Pepper, To Taste
• 1/2 Cup Romano Cheese, Freshly Grated
• A pinch of Crushed Red Pepper
• Parmesan Cheese Shavings, For Serving

Preparation Instructions

Good Evening!  Tonight I introduce to you Bella Reese Boudreau.  Born July 24th, 2011 at 1:37am, Bella arrived happy, healthy…and early!  She weighed in at 6 lbs 14oz and was 20.5 inches long.  With a full head of dark hair…big blue eyes…and tiny little features, she melted our hearts instantly.

Since her birth, almost 8 weeks ago, I have soaked up every little snuggle, smile, and sweet moment.  Though I took a hiatus from Indulge to capture that time with her, we did continue to cook!  I passed my “Head Chef” hat off to Ryan and he accepted the challenge!  Each night, while I fed Bella, he prepared one of our go-to meals.  Though we were encouraged to prepare and freeze meals prior to her arrival, we opted not to do so.  Time spent in the kitchen is special to us…and fresh meals are hard to pass up!  (Are we high maintenance?! I think so!)  Over the coming weeks, I will share some of these meals with you.

In addition to some great home-cooked meals, we also indulged in some wine!  Finally!  Born on a Sunday (our favorite day of the week), it seemed appropriate that Ryan and I celebrated our new life with Bella on a Sunday – our first Sunday alone as a family.  While I cared for our girl, Ryan whipped up one of our favorite pastas, Bombolotti Al Forno and cracked a bottle of Zinfandel from Bella Winery!

Just one month before our trip to Bora Bora (and the consequent conception of Bella), I visited Napa and Sonoma with my dear friend, Mandy.  While we were there, we visited Bella Vineyards, a favorite from my trip with Ryan several years prior.  Though the bottles are relatively expensive, I had “gut” feeling that one day I would have a little girl…and her name would be “Bella”, so I picked up a couple bottles to take home to Iowa.  I am so glad I did.

Whether you are planning a trip to Wine Country in the near future or looking for a GREAT Zinfandel to order into your home, I highly recommend BELLA.  Dry Creek Valley in Sonoma County is known for their Zinfandels…and this one is at the top of the list! 

To the happy, healthy arrival of our sweet Bella Boudreau and my return to Indulge, CHEERS!

Indulge.  In Life.  In Love.  In Food.

Good Morning!  Are you all surviving this heat?!  I won’t complain…because this is better than sub-zero temps ANY day….but holy cow, it’s too hot to even get in the POOL!  Good thing I am keeping myself busy inside…sewing for Baby and prepping food for “Mom & Dad”.  🙂

I wish I could remember when it was that I realized my love for entertaining.  Was it when I realized how delicious (and simple) food can be?!  Was it when I bought my first house in 2003 and wanted to share it with friends?  Or was it all part of my love for treating others and spoiling them rotten?  I don’t know…but it has been fun creating new indulgences to feed my friends.  It has also been  fun to learn how to properly prep and pre-plan…and de-stress the process.  I am certainly still not perfect and I am often still prepping this or that while chatting with our guests…but hopefully, I do it with a little more ease!

Over the course of the summer, we have had our friends Bonnie & Matt over a couple of times.  Ryan and Matt always enjoy chit chat over a beer…an occasional game on tv…or even jumping in the pool with Dino (though that hasn’t happened for Matt yet this year!) while Bonnie and I solve the problems of the world….or at least re-hash our professional aspirations, trials at work, and compare notes on our pregnancies!  We laugh and laugh and laugh.  I suppose that is the best part.

On one of their visits, I decided to have a few finger foods ready to hold us over while the main meal was prepped and cooked.  The first, Tuscan Open Face Sandwiches, which you have seen before.  Only change this time around…I added a Santa Sweet Grape Tomato to the top!  First of all, I love those little tomatoes…and secondly, I liked the added color in the presentation!  🙂

The other appetizer I recently whipped up was one I found in a Taste of Home magazine.  Caramel Apple and Brie Skewers!  Yum!

CARAMEL APPLE & BRIE SKEWERS

Servings Vary (6 Full-Size Skewers or Multiple Toothpick-Size “Skewers”)

• 2 Medium Green Apples, cubed
• 1 pkg (6 oz) Brie Cheese, cubed
• 1/2 Cup Hot Caramel Topping
• 1/2 Cup Macadamia Nuts (I used Candied Pecans)
• 2 Tbsp Dried Cranberries

On each of the six wooden appetizer skewers (or mini toothpick skewers for smaller bites), alternately thread apple and cheese cubes; place on a serving tray.  Drizzle with caramel topping; sprinkle with nuts and garnish with cranberries!

Share with friends and enjoy bite after flavorful bite!  Simple & Delicious!

Whatever you are doing this summer, take time to treat yourself…and your friends to simple, delicious, elegant indulgences!

INDULGE.  In Life.  In Love.  In Food.

One of my favorite restaurants in Iowa City is One Twenty Six.   One of my favorite perks of being 37 weeks pregnant is that “Dad-to-be” is feeling more generous than ever…and taking Mama out to her favorite joints!  Why is it that enjoying a dinner out feels like such a treat?!

As our time “alone” winds down, we decided to head out to 126 in Iowa City to celebrate another healthy visit to the doctor’s office and another cm of dilation!  My body is doing exactly what it is supposed to…and my stomach is reminding me how much fuel this requires!

For those of you who are unfamiliar with 126, I encourage you to check it out.   The ambience inside is romantic, eclectic, and charming.  I sometimes wonder what I love most about 126…the food…or ambience!  The small patio outside is quaint and relaxing.  On a warm, quiet evening like last Thursday, there couldn’t have been a better spot for the two of us to plop down, indulge in a glass of wine, delicious dinner, conversation, and people-watching in the pedestrian mall. 

To start our meal, we ordered up the crab cakes.  The presentation was artsy (which I know my husband loved) and the flavors delicious.  Did I mention that the crab cakes were perfectly moist but not soggy….and full of crab!

Maryland Crabcakes with Citrus-Ginger Coulis, Basil Aioli, and Chipotle Purée.

For our main course, Ryan opted for the Trout entree.  He seems to have been on a fish-kick lately and said he was also tempted by the risotto…another Ryan favorite! 

Pan-Seared Ruby Trout with Roasted Tomato Risotto, Asparagus, and Artichoke Vinaigrette.

I, on the other hand, briefly reviewed the menu before deciding that I was kidding myself if I thought I was going to order anything other than the scallop pasta.  MY FAVORITE.  Even though my taste-buds are a little off right now, this lemony, creamy, seafood pasta hit the spot!

Sustainably Harvested Shrimp and Bay Scallops with Spinach Linguine, Roast Tomatoes, Spinach, Fennel, Lemon, and Cream.

And maybe one of the biggest treats of the night…a glass of wine!  To my surprise, 126 had my all-time-favortite white on the menu as a special…Whitehaven Sauvignon Blanc. 

While I didn’t want to indulge in a full glass, I did order one up and share with Ryan (he couldn’t decide between that and a Pinot Noir anyhow).   He may have gotten the better end of the deal on that bargain…but I was plenty happy with the portion I did enjoy.

Thank you, Ryan for a wonderful night out….at a charming local restaurant.  CHEERS!

One.Twenty.Six.

126 E Washington Street in Iowa City.

http://www.onetwentysix.net/

INDULGE.  In Life.  In Love.  In Food.

Wow…time flies when you’re having fun (or working hard and scrambling to get it “all” done)!  LOL.  I can hardly believe that it has been almost a month since we celebrated Father’s Day…Ryan’s first year celebrating as a “Dad-to-be”.  As we relaxed that Sunday afternoon and looked forward to the years to come, there were presents…snuggle time with Ruby (his first little girl!)….

and SALMON!  Throughout this pregnancy, seafood has been hard for me…somehow seeming extra fishy.  But on Father’s Day…I was bound and determined to whip up some salmon for Ryan…and not just our Dilled Salmon that we make so often…but something new, fresh, and full of our favorite flavors!  You will have to try this new concoction of ours…we absolutely loved it!

BALSAMIC-RED WINE SALMON w/ROASTED GRAPE TOMATOES & ASPARAGUS

Serves 2

• 2 Salmon fillets (6-8 oz)
• 1/2 Stick of Butter
• 1/2 Cup of Red Wine
• 2 tsp Thyme (fresh or dried)
• 1 Shallot, minced
• 1/4 Cup Balsamic Vinegar
• EVOO
• 1 pint Grape Tomatoes
• 1 bunch of Asparagus, cleaned and trimmed
• Uncle Ben’s Wild Rice

Combine the shallot, wine, & balsamic vinegar in  saucepan over medium-low heat and cook until the liquid is reduced by half.  Allow the wine reduction to cool, then add the butter, along with the thyme and a few pinches of fresh cracked pepper.  Mix ingredients thoroughly and then scoop onto a sheet of plastic wrap.  Roll it up and store in the freezer while you prepare the rest of the meal.

Preheat the grill to 400 degrees.

Preheat the oven to 425 degrees.  Line a rimmed baking pan with nonstick foil.

Toss the tomatoes and the asparagus in 2 tsp EVOO (each) and salt and pepper.  Spread tomatoes on one half of the baking sheet and asparagus on the other.  Roast for 15 minutes.

While the tomatoes and asparagus roast, rub th salmon with EVOO and salt & pepper.  Lay the fish, skin-side down, on the grill.  Cook for 4-5 minutes, flip, and cook for 2-3 minutese longer (for medium).

Serve salmon hot, over rice, with a slice/dab of the Balsamic-Red Wine Butter and Roasted Tomatoes on top.  Plate up asparagus on the side….

and a chilled glass of Sauvignon Blanc.  Here’s hoping you indulge in a new Boudreau Favorite!

In the time since Father’s Day, we had another chance to celebrate Ryan…our Dad-to-be.  Ryan’s co-workers and our good friends, Erin & Ryan Spengler and Pat & Jan Staber threw us a Baby Shower last weekend.  The shower was beautiful…with so many thoughtful details and a backyard full of friends!

There was a diaper cake for “Mom”….and a diaper keg for “Dad”…

Gorgeous soft pink and purple flowers for Baby B….Red Wine Spritzers for our guests…

And the icing on the cake…(literally!)…some amazing Red Velvet Cupcakes from DELUXE Cupcakes & Pastries in Iowa City. 

Beautiful AND Delicious!  Thank you Ryan & Erin and Pat & Jan for helping us celebrate Ryan and our upcoming arrival of Baby B.  We are so thankful to call you “Friends”.  We can’t wait to experience parenthood…and join the club you’ve been a part of for some time now!  Thank you for helping to show us the ropes and encourage us along the way.

INDULGE.  In Life.  In Love.  In Food.

Good Morning!

I hope you all enjoyed your weekend!  Our’s was an action packed weekend to say the very least.  On Saturday, our friends Ryan & Erin and Pat & Jan threw us a beautiful baby shower in our own backyard!  This baby shower included all of Ryan’s co-workers and close friends….what a perfect way to celebrate the “dad-to-be”….bocce, lawn golf, beersbie, and some cannon balls in the pool.  Thank you, Spengler’s and Stabers!

By the time we were alone on Saturday night (about 830pm), I was exhausted and my newest pregnancy “symptom” was in full swing…sneezing and running nose!  Rather than making dinner, we decided to “re-live” one of our high school date nights with a 9pm trip to Perkins.  We laughed as we walked in…remembering what it felt like at 16 yrs old…vs what it feels like now!  We ordered up our old-school favorite, mozzarella sticks and continued to laugh….they just weren’t as good as we had remembered!  Oh…how our tastes have changed.  🙂

Sunday brought another action-packed day.  First…we began tackling our “to-do” list…packing Ryan’s hospital bag, putting together baby items, writing thank-you’s, and finalizing the birth plan.  In the midst of it all…a quick scare that sent us to the hospital.  OH yes….our first (and hopefully ONLY), false alarm.  I will spare you all the details…but say that we are happy to be home with a few more days (maybe weeks), to relax (or try to relax) before Baby B actually makes her arrival.  A trial run was great….but I’m not going to lie, a little overwhelming!

Just as the results came back “negative”, the nurse said, “Just hang out here for a little bit and we will be back with your discharge paperwork.”  I, very abruptly, said, “Actually, we really need to get going.  I am hosting a baby shower in less than 2 hours!”  With that, I threw my cloths back on….met her out at the desk…grabbed my paperwork…and we raced home to finish up the preparation for my dear friend, Bonnie’s, baby shower at Cedar Ridge Winery.  The cupcakes were waiting for me on the counter…unfilled and unfrosted.  Though I struggle to “skip corners”, I decided to forgo the lemon filling and get right to the frosting.  While the preparation was a bit rushed in that last hour, it was so nice to get out to the Winery and celebrate the upcoming arrival of another baby girl and forget about my morning.  A big congratulations to Bonnie!  I hope you enjoyed your afternoon at the Winery with girlfriends.

Finally, as Sunday night rolled around….Ryan and I searched the refrigerator for something easy and delicious to whip up for dinner.  With left over meat, buns and toppings in the frig from our Saturday Shower, we opted to make our favorite cheeseburgers…and of course, Balsamic Salad!

Ever get tired of dry, “hockey-puck”-esque burgers off the grill?!  If so…give these burgers a try!  Juicy.  Flavorful.  Delicious.  (If we must say so ourselves.) 

BOUDREAU’S BURGERS

Serves 4

• 1 lb 90/10 Ground Beef
• ~ 1/4 cup Milk
• Seeded Hamburger Buns, 1 bun cut into 1/2 inch cubes
• 2 tbsp Worcestershire
• 1 Tbsp “backyard grilling” seasoning (Choose your favorite burger seasoning)
• 1 Tbsp Hot Sauce (most any will do!)
• 4 Tbsp EVOO
• A Dash or Two of Garlic Salt
• 1/4 stick of butter
• Green Leaf Lettuce, rinsed & torn
• 1 Tomato, sliced
• 1/2 Onion, sliced and carmelized
• Sliced Swiss Cheese
• Ketchup, Mayo, Mustard

Start by prepping all of your toppings (lettuce, tomato, and onion).  To carmelize your onion, melt butter in small pan and sautee the onion until tender and translucent.  Remove from heat until ready to serve.

Preheat the grill to 400 degrees.

In a medium bowl, combine milk and the one cubed hamburger bun.  Using your hands, mix the milk and bun until fully saturated and paste-like.  Add the ground beef and continue to mash together with your hands.  Work in Worcestershire, seasoning, and hot sauce.  Once combined, pat out 4 burgers.   Grill the burgers for ~6 minutes per side or until your desired “done-ness”.  We grill ours until just pink in the middle.

As you flip your burgers over for the final ~6 minutes, prep your buns!  In a small prep bowl, combine 4 Tbsp EVOO and a dash or two of garlic salt.  Brush the inside of each bun (top and bottom).  Place on the top rack of the grill for ~30 seconds (or until grill lines form).  While the buns are grilling, add the swiss cheese  and let melt.

Remove buns and burgers and begin to build your sandwich!  We build ours with a dab of mayo on the bottom bun, followed by the burger, tomato, lettuce, onion, ketchup, and mustard!  Top with your bun and….INDULGE. 

Burgers don’t have to be boring!  Add a little of this and a little of that…and create your own masterpiece…(Or just try ours!).

Indulge.  In Life.  In Love.  In Food.

If there is one song that will forever remind me of my childhood…my college roomates….all of our freedoms…and the events 9/11…it has got to be Lee Greenwood’s “God Bless The USA.”  I just can’t get enough of this song…especially on days like yesterday, July 4th, 2011.  If you need your fix of Lee Greenwood…check out this old-school favorite of mine:  http://youtu.be/xf8hfZuzw_A

 As we all reflected on our freedoms this weekend, I hope you took some time to indulge in some good food, the company of friends, and some good ol’ relaxation!  We did at the Boudreau household!  Friday night we welcomed my dear friend, Jenny and her husband Tyler!  It has been years since her last visit to Iowa and I was simply thrilled to have her under my roof!  In fact, her next visit is already planned…for just a few weeks after Baby B makes her arrival. I feel so lucky to have the friendship I share with Jen.  I love you “Tews.”

After an early 18 holes of golf for the guys and soaking up as much sun and pool time as possible on Saturday afternoon, the 4 of us headed out to Iowa City’s Jazz Festival and The Atlas for dinner.  By 930pm, we had to laugh at ourselves…completely exhausted!  I mean, come on…930!!  How old are we?!   With that, we piled into the car and headed home.  To treat us all, I decided to whip up a quick batch of brownies….to be served warm, of course….with one scoop of chocolate ice cream…and one scoop of vanilla.  It was 40 minutes later (after we all struggled to keep our eyes open!) that Ryan went over to the oven and pulled out the brownies.  Suddenly he shouted, “Robin!  What is wrong with these brownies!?!”  I hustled over to the kitchen, took one look and immediately realized…I FORGOT THE EGGS.  What an idiot.  It was at that moment I decided I was completely LOSING MY MIND.   Ohhh…but then it gets worse. 

The next morning, I made a batch of our favorite egg bake to share with Jenny & Tyler before they returned to Milwaukee.  Ryan (naturally) teased me about forgetting the eggs…in my “EGG-bake.”  I rolled my eyes..like, Yeah-Right.  Well…a short 15 minutes later, I poured my “egg-bake” into it’s pan and got ready to put it in the oven.  Then…just as I reached for the oven door it dawned on me….I FORGOT THE EGGS….AGAIN!!  So…I poured my egg-bake BACK into the bowl and added the eggs.  And it was at THAT moment I decided that I’ve lost my mind and IT MIGHT NOT EVER COME BACK.

Luckily everyone had quite the sense of humor and enjoyed my mishaps.  I, on the other hand, am a little worried that this could get progressively worse over the next 4 weeks.  Please tell me “baby brain” goes away after birth, right?!

Later that afternoon, we welcomed some more friends over to the house to relax by pool, catch up since our last visit, and enjoy dinner together.  While I prepped the rest of the meal, we started with a simple plate of cheese, sausage, and crackers.  Does it get any easier or better than this?!  (Good quality cheese is the key!)  I filled the plate with Extra Sharp Cheddar, Smoked Gouda, and Pepper Jack as well as some Summer Sausage from Pella, IA.  Delicious!

Keeping it as easy as possible for this Sunday afternoon, I whipped up my “go-to” Boudreau’s Balsamic Salad.  No….it never gets old.  🙂

Ryan & Erin Spengler brought over a big, juicy watermelon to be served on the side.  It was SO good!  Ryan’s key to picking out an amazing watermelon, “Find a good size watermelon that feels heavy for that size.”  Makes sense!  This watermelon was sweet and dripping with juiciness. 

And the main course…..a new favorite at our house!!  Roasted Red Pepper Chicken Sandwiches!  Truth be told, last week Ryan and I met some of Ryan’s other co-workers out for Happy Hour (yes, I stuck with O’douls) and a quick dinner.  On the menu…a Roasted Red Pepper Chicken Sandwich.  After ordering it up and LOVING it…I decided, we can totally do this at home!  And guess what folks, we did…and we like it even better than the “original”!  So….switch up your grilled chicken sandwiches this year….this one is easy and mouth-watering good!

ROASTED RED PEPPER CHICKEN SANDWICH

Serves 4

• 2-4 boneless, skinless chicken breasts (depending on size).  Cleaned and pounded thin (1/2 inch)
• 3 tbsp EVOO
• 1/2 tbsp Penzey’s Northwoods Seasoning (or other seasoning of your choice)
• Red Pepper Aioli (See Recipe Below)
• 2 Large Red Peppers, Sliced and Roasted
• Green Leaf Lettuce
• 4oz Goat Cheese
• 1/4 Red Onion, thinly sliced
• 4 Seeded Buns

Begin by marinating your chicken breasts (already cleaned and pounded thin).  Place chicken, 2 tbsp EVOO, and seasoning into a sandwich bag and let sit for 20 minutes.

While the chicken is marinating, roast your red peppers!  Slice your red peppers and lay on a baking sheet, drizzle 1 tbsp and sprinkle with salt and pepper.  Roast at 400 degrees for 10-15 minutes or until soft.  Remove from oven and set aside.

Once your chicken is marinated and your peppers are roasted, place your chicken breasts on the grill and grill for ~6 minutes per side or until cooked through.

While the chicken is grilling prepare the Red Pepper Aioli (see below).

About the time your aioli is complete, brush your seeded buns with olive oil and place on the grill for a quick toast!  (This should take just a minute or less!)

Remove chicken and buns from the grill and prepare too build your sandwich!

RED PEPPER AIOLI

Courtesy of Giadi de Laurentiis

• 2 garlic cloves
• 1/2 cup roasted red bell peppers, drained, patted dry
• 1/3 cup mayonnaise (I used light!)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

Finely chop the garlic in a small food processor.  Add the peppers and blend until almost smooth.  Blend in the mayonnaise.  With the machine running, blend in the oil.   Season the aioli, to taste, with salt and pepper.   Transfer the aioli to a small bowl.

To build this sandwich, layer as listed:

Bun, a small spread of aioli, lettuce, chicken, a spread of goat cheese, red pepper, a little more aioli, red onions and topped with the bun!  Mmmmmm!

Last but certainly NOT least, we indulged in a few brownie bites!  Ryan and Erin brought these little treats…completely unaware of my latest craving…BROWNIES!  These little treats from HyVee were festive and goooooood!

After 2 days of enjoying the company of friends, Ryan and I relaxed on porch and admired the sunset in our backyard.  It doesn’t get more relaxing than this….

Now….off to work!  Enjoy your week….and make time for those chicken sandwiches!

Indulge.  In Life.  In Love.  In Food.

Well, there is no denying it.  I am becoming my mother.  I can’t decide if that is mostly a good thing….or a frightening thing!  (Yes, Mom…I love you dearly.)

I’m actually pretty honored when someone comments on the similarities between me and my mom. She is one of the most giving, intelligent, hardest-working women I know; and I think she did a damn good job raising me and my sister.  (Yes, Dad….we wouldn’t be the same without you, either!)  Among other things, my mom taught me how to get things done (without whining), how to figure things out (using my own common sense),  and how to enjoy solitude. I also inherited her limited patience and stubborness; but, all in all, I think I made out pretty well.
 
Still, it does sometimes catch me off guard when I find myself taking on a hobby or task of hers….or simply saying something that could just as easily have fallen from her mouth as my own. I generally pause for a moment with a sigh while my mind swirls with thoughts of our connections and differences and the passage of time.

I think we all know that I am pretty determined…and, like I mentioned, stubborn.  So…when I got a bug in my butt a week ago that I need to learn how to sew….& Ryan responded to this revelation with, “Robin, I think it is cute that you want to learn how to sew….but seriously, when do you think you will have the time!?”….well, it was a  done deal.  I ordered my sewing machine that day.  Yes, last Wednesday evening….there I was…stopping into quilting shops, sewing specialty shops, and reading review after review online.  By 9pm…my machine was ordered and scheduled for Friday 5pm delivery!  No, I don’t waste any time.  Actually, the UPS man has gotten to know us pretty well with all of the baby goods we’ve ordered online and had delivered.  So on Friday…when he dropped off my sewing machine, he just shook his and laughed!  He followed his chuckle with, “You know….you can BUY baby clothes at the store, right?”  Yeah Yeah.  I know.  🙂

While Ryan was out golfing on Friday night…I took up sewing.  I had sewing blog after sewing blog lined up on my computer screen and youtube videos ready for instruction!  I won’t kid you…I was a little intimidated….mostly of just figuring how how to thread the dang machine!  Let’s be honest…I hadn’t touched one of these things since Jr High.  Needless to say, my gut was right.  I’m pretty sure I spent a good 1.5hrs just trying to thread the machine, load the bobbin, and bring up the lower thread.  I called Mom at the height of my frustration…though I knew darn well that she couldn’t help me at hundreds of miles away.  Somehow I just feel better after telling Mom how frustrated I am.  (Is that weird?!)  Regardless, it worked!  As soon as I hung up with Mom, my lovely little lower thread pulled up like it was supposed to.  Ahhh…relief.  

By the time Ryan got home at 930pm, I had 2 semi-finished burp clothes under my belt!  Perfect?  Nah….But dang close for a beginner!   With an all-day child birth class on Saturday…my sewing machine waited with anticipation until Sunday to fire up again.  While Ryan went out golfing all afternoon…I tackled some more burp cloths.  One would assume that I would start with the easiest versions (cloth diaper burp rags) but OH NO….not me.  Baby B is going to be spitting up in style!  LOL!

I couldn’t help but laugh at myself a few times as I worked on my little creations.  I knew that if I could see myself….I would look just like Marshy…sitting at the kitchen island workin’ away!  I guess it is inevitable, huh?  Thank you, Mom….for showing me that there is little we can’t do!

After working up an appetite (or ignoring my hunger pains as I finished “just one more stitch”), I began to crave Strawberries & Cream….another “little something” that always reminds me of my Mom.  Growing up, I remember Mom cutting up strawberries, sprinkling them with sugar, and covering them with 1/2 & 1/2.  I’m fairly certain I haven’t had this fruity snack since I lived at home.  SO…as I accepted “becoming my mom”…I thought, might as well have a Marsha-style snack!  If you are looking for a fresh, simple sweet-fix this summer…try some good ‘ol fashioned Strawberries & Cream!

STRAWBERRIES & CREAM

Serves 1

• 10-15 Strawberries, rinsed and cut in half
• 1 Tbsp Sugar
• 1 Cup of Half & Half

Place strawberries in a small bowl.  Sprinkle with sugar and partially cover with Half & Half.  Serve immediately. 

Indulge.  In Life.  In Love.  In Food.

Our friends and family haven’t been shy about “warning” us that all of our travel will need to cease…or at the very least slow down…once Baby B arrives.  Some say it with a chuckle…others much more seriously…but each time, Ryan and I look at each other and think, “Yeah…we’ll figure it out.”  Maybe “they” are right.  Maybe we won’t want to travel as much.  Maybe we won’t be able to afford to travel as much.  Maybe it will just be too hard to travel with children…or maybe it will be to hard to travel WITHOUT the kids….I guess that is for us to find out sometime down the road.  In the meantime, we are so grateful for the traveling we’ve been able to enjoy…the miles we’ve gotten under our wings…and for all the places we’ve been able to see.

While we anticipate our “travel” schedule to be different once the baby arrives, we already look forward to the vacations we will sneak away on as a couple…and others that we will enjoy with Baby B.  And when we can’t get away…we will bring some of each of those destinations into our home…and our kitchen!

As some of you know, Ryan recently returned from 10 days in Italy.  It just KILLED me that I couldn’t travel with him.  I mean, come on….of ALL places….ITALY.  But, at just over 32/33 weeks…I figured it would be best to stay put in Iowa.  🙂  Lucky for me, Mom came to spend the week with me!

When Ryan returned, he surprised me in a couple of ways.  First…he brought presents!  I honestly was NOT expecting presents.  We both travel so much that bringing home “tokens” of a trip fell by the wayside looonnngg ago.  But…this time, he had 2 little treats packed away in his bag.  First…he pulled out a little Christmas ornament.  The ornament was a little red scooter.  Adorable!  He reminded me that when we were in Italy last year, we had forgotten to pick up a Christmas ornament (our little tradition whenever we travel together) and since there are scooters EVERYWHERE in Italy…he thought it was quite appropriate.  I’d have to agree.

The second gift was a gift for Baby B.  I about cried just at the THOUGHT of him bringing her a present (seriously, these hormones are out of control).  And then…he pulled out the most adorable little hat.

I love it!  Turns out Ryan walked several miles around Rome trying to find a children’s store…one with the perfect little piece for Baby’s wardrobe.  While this picture might not do it justice, I don’t think he could have found a more suitable gift for Baby’s first summer!  Thank you, “Dad”, for being so thoughtful and picking out a little something for Baby. 

If I wasn’t surprised enough by the 2 little gifts, I was further surprised by Ryan’s comments on his meals in Italy.  To be very honest, our meals in Italy were much of the reason we loved Italy so much last year!  I expected that Ryan would come back and torture me with stories of all of the delicious meals he was able to indulge in while he was away.  Instead…he said just the opposite.  While he had a few really good meals…the majority were lacking.  He went on to explain that the meals just weren’t up to “our tastes.”  At home, we’ve pinpointed the flavors that we love and customized each meal we make.  Over there…well, some were just too bland for him…missing a little of this or a little of that.  As we finished the conversation, he said, “So…can we make one of OUR Italian meals this week?!”  Without hesitation I said….”ABSOLUTELY.”

So…that week, I whipped up a batch of Caprese Salad as well as a new recipe, Chicken Cacciatore.  The original recipe is by Giada (my fav!) but adjusted to our tastes!  We loved this recipe! 

CAPRESE SALAD

Serves 2

• 2 – 3 “On-the-vine” tomatoes, sliced ~1/2 inch thick
• Fresh Mozzarella, sliced ~1/4 of an inch thick
• Fresh Basil leaves
• Extra Virgin Olive Oil
• Balsamic Vinegar
• Sea Salt/Pepper to taste
• Salad greens (Spring Mix or Arugula) – Optional

If you are looking for a more filling “salad” with your meal, start by laying salad greens in a thin layer covering the bottom of your serving platter.  If you are looking for a lighter appetizer, skip the extra greens!

Next, slice tomatoes and mozzarella.  Layer mozzarella on top of tomatoes.  (One slice of cheese for every tomato slice).  Lightly salt and pepper to taste.  Tear basil leaves and top each of the tomato/mozzarella slices.  Gently drizzle EVOO over the plate.  Follow with Balsamic Vinegar. 

CHICKEN CACCIATORE

Serves 4

• 4 boneless, skinless chicken breasts
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, chopped
• 3/4 cup dry white wine (Sauv Blanc)
• 2 ( 14-ounce) cans diced tomatoes with juice (Garlic/Olive Oil)
• 1 (14-ounce) can of whole, peeled tomatoes without juice, crushed by hand
• 3/4 cup reduced-sodium chicken broth
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves, plus another 1/4 cup for garnish
• 1 teaspoon crushed red pepper
• 1lb of Linguine
• 1 cup of freshly grated Romano Cheese

Ok.  I’ll admit it.  I have a problem.  I am a perfectionist.  I am also stubborn.  And…while I’m at it, you should know that I worry…A LOT.  Great combination, eh?  They say that admitting you have a problem is the first step in change….well, heck…I figured if that’s the case, this was worth a shot.  🙂

I have always known these things about myself but it seems that in the last few months, all of the “to-dos” have started to pile up.  There is work…and then there is preparing for baby…and then housework & landscaping….oh, and did I mention, my hobbies.  While prioritizing gets me started, I have a hard time “letting go”.    Who knew I would stuggle so much with not being able to get it all done?  Work obviously comes first…but with maternity leave just around the corner…I’m even more panicked!  What is going to happen while I am gone!?  Being home with my baby will be wonderful….but how will I let go of work?!

Speaking of baby….the room HAS to get finished.  It HAS to be perfectly decorated and her clothes have to be clean and ready for her.  Oh, and I’m sure there is also a ton more reading I should be doing?  “Good” moms probably have it all read by the time they are to 30 weeks.  Not me.  I will figure it out, right?!  Oh My.

Now….don’t forget about work around the homefront.  There are rooms yet to be painted…a deck that needs to be washed and stained…and landscaping that is demanding attention.  While I have already done all of the hedging once this spring…the shrubbery is calling me back as it grows out of control.  I have many discussions with myself…….I mean, so what if the bushes aren’t perfectly trimmed, right?  Big deal if I don’t pot as many flowers as I did last year?  And…certainly, if I don’t get to planting vegetables and herbs….the world isn’t going to end.  (Although it was supposed to last week, right?!)

And hobbies…well, those, I refuse to give up.  I fight the hours in the day….scrounging for an hour or two to try a new meal….or blog to all of you…or keep up with learning photography (yes, I want to start classes…just 2 hours a week).  Where will I find more hours in my days?  Something has GOT to give.  🙂

You see my issue(s)!?!  I think there is a name for all of this.  It is probably a little something called, “Obsessive Compulsive Disorder.”  Yes.  That’s it. ANYONE WITH ME?! 

Now that you are all fully aware of my inability to “let go”….and my incessant need for everything to be done “just so”…I think we have made some progress.  I feel better already.  LOL.  So, let’s get onto one of the few new recipes I have had the chance to create in the last two weeks, Chicken Pesto Pizza!

On my flight home from San Francisco, exhausted and uncomfortable in my seat, I contemplated just what exactly Ryan and I could make for dinner.  It needed to be something full of flavors we love….but never tried before.  It had to be something that I could spell out for Ryan….but he could prepare on his own.  Most importantly, it needed to be GOOD.  I’d been craving a flavorful, satisfying meal at home!  With all of that in mind….I created a recipe for this pizza.

CHICKEN PESTO PIZZA

Serves 2-3

• 1 Chicken Breast, grilled & sliced
• 1/3 of Jar of Classico Pesto, plus 1 tbsp
• 4 tbsp EVOO, divided
• Pizza Crust
• 1/3 Red Onion, thinly sliced
• 1/3 Pint of Grape Tomatoes, cut in half
• 5-7 Basil Leaves, freshly torn
• 1 cup Mozzarella, freshly grated
• 1/2 cup Parmesan, freshly grated

Start by prepping the ingredients.  Pour 1 tbsp of Pesto and 2 tbsps of EVOO into a sandwich bag and mix well.  Add chicken breast and let marinade for 10-15 minutes.  Warm the grill to ~400 degrees. 

Grill the chicken for 6-7 minutes per side, or until cooked through.  Be cautious not to overcook as the chicken will continue to cook once it is on the pizza.  Slice chicken, wrap and set aside until ready to top the pizza.

Once the toppings are prepped, you can begin making the pizza crust.  Follow the instructions on the back of the package AND ADD a dash or two of Presti’s Spicy Italian seasoning, garlic salt,  and garlic powder prior to adding the water.  Be careful not to add too much water.

Thoroughly flour your rolling-pin and pizza stone.  Roll dough to shape and thickness of your liking.  We make our pizza rectangular to fit half of the gas grill so that it may be cooked by indirect heat (see below).  Brush both sides of the dough/crust with olive oil and carry on stone out to the grill.

Turn one half of the grill OFF to cook crust and pizza via indirect heat.  Place crust on the grill (burner side OFF) and cook until crust has formed and “grill marks” have been established.  Flip and cook for an additional 2-3 minutes.  Once crust is lightly golden brown, remove pizza from grill and carry in on pizza stone.

While the crust is warm, brush 1 tbsp of olive oil over the crust.  Follow with the pesto sauce.  Pour 1/3 of the Classico Pesto sauce (jar) onto the crust and brush evenly across the crust.

Next, dress your pizza!  Layer sliced chicken, red onion, grape tomatoes and basil.  Top with 1 cup of freshly grated mozzarella and 1/2 cup of freshly grated parmesan.

Place pizza back on the grill (indirect heat once again) and heat at 400 degrees until the cheese is melted.  Remove from grill and serve immediately.

Does this pizza not look amazing?!? (If I must say so myself.)  Maybe it was a long weekend away, traveling for work…..or maybe this pizza was just that good.  If these flavors are up your alley….give this pizza a try!  We LOVE it.

Indulge.  In Life. In Love.  In Food.