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8/24/2016

Lemon Garlic Pan-Roasted Chicken Thighs with Spinach & Snap Peas {Recipe}

Lemon. Garlic. Thyme. Chicken. 

Now we have a party!

Check out this recipe. Hubby brought home some chicken thighs the other day and, to be honest, they scared me. I know they aren't that big of a deal.  But I'm used to cooking with chicken breasts so I was feeling a bit {meh} about the thighs.

What to do? What to do? 

Google helped and I am so glad I tried it. So was the family. Score! http://www.delish.com/cooking/recipe-ideas/recipes/a42998/lemon-garlic-pan-roasted-chicken-thighs-spinach-snap-peas/


INGREDIENTS

  • 4 (8 oz.) bone-in, skin-on chicken thighs
  • kosher salt
  • Black pepper
  • 3 tbsp. extra-virgin olive oil, divided
  • 4 garlic cloves, smashed
  • 10 thyme sprigs
  • 1/2 lemon, thinly sliced
  • 3/4 lb. sugar snap peas, cleaned and cut in half (about 3 c.)
  • 2 tbsp. finely chopped mint
  • 4 c. baby spinach

DIRECTIONS

  1. Preheat oven to 450 degrees F. Pat chicken thighs dry, and season generously with salt and pepper. In large ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat. Add garlic cloves and thyme sprigs and sauté for 1 minute or until fragrant.
  2. Add chicken thighs skin-side down and cook, without moving, for 6 minutes, until golden brown. Gently flip chicken, skin-side up, and scatter lemon slices over chicken.
  3. Place skillet in oven and cook for another 10 minutes or until an instant-read thermometer reads 165 degrees F at the deepest portion of thigh.
  4. Meanwhile, in deep-sided sauté pan or wok, heat the remaining 1 tablespoon olive oil over medium-high heat. Add snap peas and sauté for 5 minutes, until softened, but still slightly crunchy. Season with salt and pepper and stir in mint.
  5. In large bowl, pour hot snap peas on top of spinach. Toss gently for 1 minute or so, until spinach begins to wilt. Season with salt and pepper.
  6. Serve chicken with spinach and snap peas, garnished with roasted lemon and garlic.
Note: I omitted the mint. Just wasn't sure what to use. It was super yummy anyway. 



All gone. So much for leftovers. 

~ Meg




6/13/2016

Time Out for Mommy & a Heart Check

I just put myself in timeout. 





Not the selfish kind, either. Not the kind where I sneak some chocolate while hiding in the pantry (come on, I know you do it sometimes, too). 

The kind of timeout where I kneel at the cross of Christ, coming before His throne of grace. Mommy was bad. I lost my temper and screamed one of those horrifying angry screams that if you had seen on a tv show might cause you to hide under the covers. I. Was. Angry. 

And I was angry at my child. 

So timeout was in order. For me. 

This summer started off hot and cold. One day it's happy and everyone gets along. The very next day at 4 kids are disrespectful and grate on every nerve of my being. 

But today, after I heard the anger in my voice, I knew it was not the kids who needed timeout. It was Mommy. 

So here I sit, Bible open. And I pray. I confess my sin and look for comfort, wanting Jesus to speak to my broken Mommy-heart. 

1 Children, obey your parents in the Lord, for this is right.
2 "Honor your father and mother" (this is the first commandment with a promise),
3 "that it may go well with you and that you may live long in the land."
4 Fathers, do not provoke your children to anger, but bring them up in the discipline and instruction of the Lord. - Ephesians 6:1-4 (emphasis mine)


Parenting is hard. No one would dare dissagree. But when I put myself on the same level as God, or when I think of myself as "God" of my home... what a wretched shame that is. So here I was demanding that my child respect me (at the top of my lungs and behind my angry mask, mind you). My friends, this is not what God calls us to as parents. 

So often I think of what I need to teach them... The first section of those verses. But I miss out on the good stuff, the last verse, because I know from experience it takes time. It's the day-in/day-out discipline and instruction that gets then set on a path that is good. I know it won't come easy, so I fool myself at times into thinking I can demand obedience or respect. Yikes. And it gets harder as they get older. 

So I'm challenged today to look at my own heart. I'm challenged to spend time reading God's word with my children. Better for them to hear from Jesus first. 

~Meghan




6/10/2016

Forgotten Jambalaya {Recipe}

I was going through my recipe box  this week and decided to bring back some favorites. This recipe gets pretty rave reviews at our house. It is a recipe cut out of the Taste of Home magazine from Feb./March 2008. 

And it seems like a long list but it's a lot of seasonings - don't fret. It makes amazing flavor!



Forgotten Jambalaya 

Prep: 35 min. 
Cook: 4.5 hours


1 can (14.5 oz.) diced tomatoes, unstrained
1 can beef broth or chicken broth
1 can (6 oz.) tomato paste 
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 tsp. dried parsley flakes
2 tsp. dried basil
1 1/2 tsp. dried oregano
1 1/4 tsp. salt (I use half the amount and add more if needed; pink sea salt is my fave)
1/2 tsp. cayenne pepper
1/2 tsp. hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4 in slices 
1/2 pound uncooked medium shrimp, peeled and deveined

Hot cooked rice

Directions: 
Any 5 quart slow cooker, combine the tomatoes, brass and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.

Cover and cook on low for four hours or until chicken is tender. Stir in shrimp. Cover and cook 15 to 30 minutes longer or until shrimp turns pink. Serve with rice. Yield 11 servings.

Can I just say how much I love crockpot recipes?  They make me a happier mommy. :) 

~Meg

6/08/2016

Crispy Chicken {Recipe}

I made a yummy recipe from my hubby's cousin. I don't know WHY I had never tried it before. Thanks, Jodi!!! Don't y'all just love family recipes? 



Crispy Chicken

3/4 c. rice crispy cereal
One TSP. Season salt
1/2 tsp oregano
1 Tbsp. Coconut flour (my edit; can use all-purpose flour)
1/2 tsp. Salt
1 stick of butter, melted

Take rice crispy cereal and crash. Add all ingredients and mix well. Dip chicken in better, then roll into dry ingredients. Place in greased baking pan or dish. 

Bake @ 350° for 30-45 min. or until internal temp reaches 165°. I turned the oven to broil for a minute or two to really crisp it up at the end. 

Adjust time if making chicken nuggets.