Date night

Spent the evening here:

And went to dinner here:

Best date night ever.

Quarter century!

Happy birthday Nicholas!!!

(2 days ago...)

Happy Valentime's Day!!!

2 years and 1 baby later.........

nah just kidding :)

Here's to two years and lots of craziness with this kid.

Day 6: stuffed pizza rolls

Stuffed Pizza Rolls
Recipe from OurBestBites

1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (click here to make your own)
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)

Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You guys are smart, right? Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute this garlic bread seasoning.)

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

Day 5: Blueberry muffins

Blueberry muffins

HERE'S ALL YOU NEED
to make 12 muffins.

• 3/4 cups low fat milk
• 1/2 cup natural applesauce
• 1 egg
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup fresh blueberries

Preheat oven 400ºF degrees. Spray muffin pan with non-stick cooking spray.

Blend milk, applesauce, egg in a small bowl and set aside.
Stir flours, sugar, baking powder, and salt in a medium bowl. Make a well in the center and pour wet ingredients into the well. Stir with a spoon just until the flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes. Immediately remove from pan.

Day 4: Lemon bars

Ok, so these aren't healthy for you. I don't like lemon bars, but Ashley gave me some lemons and I already made lemonade and had some leftover. Nick loves lemon bars and says these are the best lemon bars he's ever had! So, when you need a treat, try it out!

Shortbread Crust: 1/2 cup (1 stick) (113 grams) unsaltedbutter, room temperature 1/4 cup (25 grams) confectioner's (powdered or icing) sugar 1 cup (130 grams) all purpose flour 1/8 teaspoon salt Lemon Filling: 1 cup (200 grams) granulated white sugar 2 large eggs 1/3 cup (80 ml) fresh lemon juice(approximately two large lemons) 1 tablespoons (5 grams) grated lemon zest 2 tablespoons (25 grams) all purpose flour Garnish: Confectioner's (powdered or icing) sugar Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. TIP: Always remove the zest first before halving and squeezing the lemon. Use a fine strainer to remove the seeds and pulp from the juice. Lemon Bars: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan. Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling. Lemon Filling: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling has set. Remove from oven and place on a wire rack to cool. To serve: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two. Yield: 16 - 2 inch (5 cm) bars

Day 3: PF Changs lettuce wraps

Ok, so this recipe might take you a little longer but it is SO worth it! Nick says it doesn't taste much like PF Changs, but that it's incredible!!! (And if only you knew what an accomplishment it is to get him to eat... I sound like I have a kid. haha) You probably have a lot of the ingredients around - the only thing that might cost you a little more are the oils. And remember, if I don't like it, I don't include it. So far, it's worked out fine for me! :)

PF Chang’s Lettuce Wrap Recipe

Recipe for dipping and pouring sauce

• 4 tablespoons sugar or agave nectar
• 1/2 cup hot water
• 3 tablespoons soy sauce or gluten free tamari
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup or canned tomato sauce
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon dark sesame oil

Recipe for stir-fry sauce

• 2 tablespoons soy sauce or gluten free tamari
• 2 tablespoons brown sugar (not packed tightly)
• 1/2 teaspoon rice wine vinegar

Recipe for stir-fried chicken

• 1 teaspoon hot water
• 1 tablespoon nice dijon mustard (use the good stuff, it will make a difference)
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons dark sesame oil
• 2 boneless, skinless chicken breasts, cut into half-inch cubes”
• 1 – 8oz can sliced water chestnuts, drained and minced
• 1/2 cup minced mushrooms (minced to the same size as the water chestnuts)
• 1/2 yellow onion, minced
• 3 garlic cloves, minced
• 6 large leaves of iceberg lettuce

Method for Pouring Sauce Recipe

1. In a large bowl, dissolve sugar in 1/2 cup hot water. Blend in soy sauce or tamari, rice wine vinegar, ketchup, lemon juice and dark sesame oil. Mix well and set aside in the refrigerator until the rest of the dish is ready.

Method for Stir-Fry Sauce Recipe

1. In a small bowl, combine soy sauce or tamari, brown sugar, and rice vinegar. Mix well and set aside.

Method for Stir-Fried Chicken Recipe

1. In a small bowl, combine 1 teaspoon hot water, dijon mustard and minced garlic and set this aside.
2. In a wok or large frying pan over high heat, combine olive oil and sesame oil. Heat until it shimmers, about one minute. Add chicken chunks and stir fry until entirely cooked through, about five minutes. Remove from the chicken pan and allow to cool, but reserve the oil in the wok or pan, keeping it hot over a low flame.
3. Take the pan or wok that you cooked the chicken in (with the still warming oil) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add the garlic, onions, water chestnuts, mushrooms, cooked chicken, and the stir-fry sauce. Cook everything, stirring constantly, until the mushrooms have cooked through and are tender, about four minutes. Remove from pan and place in a serving dish.
4. Add mustard/garlic mixture that you set aside to the pouring sauce, 1/2 a teaspoon at time to taste.
5. Serve the entire lettuce wrap recipe in a nice, big serving tray, complete with stir-fry and iceberg lettuce leaves, and pouring sauce in small bowls. Wrap the stir-fry in lettuce leaves, then top with pouring sauce.