family

Mother’s Day Weekend

My parents came down to visit for the weekend. On Saturday they watched Logan for us while we went to a Celebration of Life for a family friend who passed away recently. It was a really nice service.

My parents had a blast taking care of Logan. He was excited to see them, too, and to show off his new biking skills. πŸ˜‰

Then on Sunday we had a mother’s day lunch at our house. Michael’s mom and stepdad came over and Michael’s brother Doug brought tulips for all the moms. It was very sweet. <3

Unfortunately, I ended up with a stomach bug Saturday so that kind of ruined my Mother’s Day. πŸ™ Michael and my mom did all the food prep and cooking. I didn’t want to risk infecting anyone. Michael made a frittata:

It was pretty good. If we make it again I’d put some cheese on top. πŸ™‚ This is the recipe:

One Pan BLT Skillet Frittata

Yield: 4

Calories per serving: 146

Carbs per serving: 3

Protein per serving: 9

Ingredients

  • 5 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 4 slices Wright Brand Bacon, chopped (I used their Applewood Smoked Bacon)
  • 1 tablespoon olive oil
  • 2 cloves garlic, diced
  • 1 (15 ounce) can diced tomatoes, drained
  • 2 cups baby spinach
  • Fresh basil, chopped, as garnish

Instructions

  1. Preheat oven to 425 degrees F.
  2. Whisk together your eggs, milk, basil, oregano, and salt and pepper to taste. Set aside.
  3. Cook your chopped bacon until crispy. Here is a great link with some tips!
  4. Add olive oil, garlic and spinach to the skillet and cook until the spinach is wilted, about 3 minutes. Add in the tomatoes and stir to combine.
  5. Pour the egg mixture over the spinach and then stir in the bacon. Stir the entire skillet once or until well combined. Let sit (without stirring) for about 2 minutes, just until the edges are set.
  6. Place the entire skillet in the oven and cook for 15 minutes, or until the eggs are set and slightly golden.
  7. Top with some freshly chopped basil if desired.
  8. Slice and serve. Enjoy!

Notes

From: https://www.thecookierookie.com/one-pan-blt-skillet-frittata/

http://www.110pounds.com/?p=54710

On the side we had fruit salad and a Trader Joe’s kale and broccoli salad mix. I felt really bad that the lunch didn’t go quite as I planned because I got sick. Such a bummer! But the food turned out really well and we all sat outside on the deck in the gorgeous summery weather.

Dessert was the Trader Joe’s Key Lime Pie. I’ve never bought it before–SO GOOD! It was smaller than I was expecting but it turned out to be the perfect size for the lunch.

We opened Mother’s Day cards and gifts. Logan made me a card and this present at daycare:

How cute is that? πŸ˜€

Despite being sick for most of the weekend, it was nice seeing family and spending time together. I’m really looking forward to more meal outside on our deck. Happy Mother’s day!

Hoppy Birthday

On Saturday night we had Michael’s mom and stepdad over for her birthday dinner. I opened a bottle of the Stoller Chardonnay and I prepped a little bit of the veggies while Michael prepped the chicken.

I found this recipe.

Garlicky Greek Chicken

Yield: 4

Ingredients

  • 3 tbsp. extra-virgin olive oil, divided
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1 lb. chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 1/2 lb. asparagus, ends removed
  • 1 zucchini, sliced into half moons
  • 1 lemon, sliced

Instructions

  1. In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, and oregano. Whisk until combined then add chicken thighs and toss to coat. Cover bowl with plastic wrap and let marinate in the refrigerator for at least 15 minutes and up to 2 hours.
  2. When you’re ready to cook the chicken, preheat oven to 425Β°. In a large ovenproof skillet over medium-high heat, heat remaining tablespoon olive oil. Season both sides of marinated chicken with salt and pepper, then add chicken skin-side down and pour in the remaining marinade.
  3. Sear until the skin becomes golden and crispy, about 10 minutes. Flip chicken and add asparagus, zucchini and lemons to the skillet.
  4. Transfer pan to oven and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes.
http://www.110pounds.com/?p=54632

The recipe needed a little tweaking, which we figured out after the fact. But I think it’s a good idea. The execution was just a little off.

What attracted me to the recipe was that it sounded refreshing and good for a spring dinner. The asparagus was great and I loved the zucchini in it, too.

Michael marinated the chicken thighs in the lemon juice/garlic/herb mix. Then he cooked the thighs in the skillet, then put everything in the Dutch Oven and baked it. I still don’t understand how this recipe was “Greek”??

The flavors were all great. But like I said at the start, the recipe needs to be changed. First, we’d cook the chicken entirely in the skillet (like usually do). Doing it in the skillet then the oven made the skin not crispy–which is the best part. The veggies were good in the oven, but the cook time in the recipe for the oven portion was not correct, either. We had to bake it longer.Β So next time, all skillet!

Dessert was Baskin Robbins ice cream! Yum.

On Sunday I went swimming and took care of some stuff around the house and then Michael and I got to have a little afternoon date. A friend had offered to babysit for us and we finally were able to take her up on it!

We got pedicures first. It was nice to just relax back in the massage chair and be pampered. Michael commented that he didn’t understand why more men didn’t do this because it’s a luxurious, relaxing experience. I laughed and said I know. It’s not really about getting your nails done! πŸ˜‰

Then we went to happy hour for dinner at Hop Jacks in Happy Valley.

We’d never been before but I’ve seen it a million times on our way home from Mount Hood and was curious. They bragged about the coldest beer in town. Michael got a Long Island Iced Tea (what?!?) because he hadn’t had one in years. (I think it’s been at least 15 years for me.) and I got a Boneyard RPM and yes–it was very cold!

We got some nachos and queso for dinner. It was pretty good! The place felt kinda like a Red Robin I guess? We got there about 4:30 and it wasn’t very crowded but by the time we left an hour later it was packed with a line out the door. They have happy hour every day from 4-6.

It was a nice way to unwind after a busy weekend!