Whew! Things have been a little crazy over here, Will and I got a bad cold which Jim avoided, but then he got hit with some tough achy bug. So unfortunately I’ve been in in survival mode and not blog mode. However, all is not lost! Today in honor of #tbt I’m posting some photos from my mini-maternity shoot. Done by the very talented Amy Lynne Horn, I love these beautiful reminders of this sweet time.
Life with a 6 month old requires some simple dinner options, and this one is killer. It takes all of 10 minutes to throw together and you’re done!
Being on Whole 30 we’ve been eating a lot of chicken, so I’m always looking for something to mix it up. These Applegate Farms sausages are the just the ticket. Be careful which ones you buy, only a few are compliant. But the Sweet Italian are good to go!
Simple potatoes and peppers bring some earthiness and sweetness to the dish, while keeping it feeling very homey. Once the flavors meld in the oven, mmm…good stuff.
Sausage and Peppers Bake
1 package of Applegate Farms Sweet Italian Sausage
1 red bell pepper
1 yellow bell pepper
6 small yukon gold potatoes
1/4 cup olive oil
1 tsp onion powder
salt and pepper
Chopped parsley and dijon mustard for garnish
Preheat the oven to 375. Chop the sausage into 1-inch pieces, add to a large along with chopped peppers and potatoes. Add olive oil and seasonings, stirring to coat and combine. Pour everything out onto a large cookie sheet and bake for 45 minutes. Top with chopped parsley and serve with dijon mustard.
I was going back over past posts and realized that I never posted photos from my baby shower, and it was so lovely and perfect I just have to share it with you. My three closest friends all flew in from other states to spend the weekend with me, and boy can these ladies throw a classy party. Headed up by the one and only Adora Mae, all I can say is I am so blessed. And little Will was so loved before he was even here!
I recently got a new cast iron skillet. And oh my gosh, I forgot how completely wonderful they are! I’ve been cooking literally everything in it recently and everything comes out so great. Plus once it’s seasoned it’s so easy to clean, which is a big plus.
I decided to try out some chicken legs in the skillet. But these aren’t your ordinary drumsticks – these are smoked paprika, crispy skin, juicy drumstick deliciousness. The sauce gets all up on your fingers when you dive into these juicy beauties. I literally burned my tongue on them because I have no chill when it comes to crispy skin chicken legs.
The other thing I love about this recipe is how easily it comes together. Mix a few things in the skillet, coat the chicken, then pop it into the oven to bake. Easy peasy! And I’m all about easy recipes with a (nearly) 6-month old on the loose.
Smoky Chicken Drumsticks
8 chicken legs
2 Tbsp smoked paprika
1 tsp red pepper flakes
3 cloves garlic, chopped
2 tsp salt
2 Tbsp fresh parsley, chopped
1/4 cup olive oil
Pre-heat oven to 425. In a cast iron skillet (or you can use an oven proof frying pan) mix together everything except the drumsticks. Turn heat on low and stir until fragrant (1-2 minutes). Add drumsticks one at a time, turning to coat in the mixture. Put the skillet into the hot oven and let bake for 45 minutes. Top with more fresh parsley and serve. Enjoy!
The ‘booch is coming along! I began test tasting it around day 7, and by day 9 I had the sweet to acid ratio I was looking for. So it’s time for the second ferment! I decided to make two bottles of plain kombucha and then a cinnamon apple flavor. I simply added a few slices of apple and some cinnamon sticks. Easy peasy! This will sit on the counter for another 2 days and then into the refrigerator we go.