Family Time

As we, here at my house, still finish up leftovers from Easter, I thought I'd post a different kind of message.

There are times that I wonder how my parents did it all when I was growing up... carpooling, working, ballet or tennis lessons, swimming meets, and vacation time... and I question myself all the time, "how in the heck am I going to get everything accomplished today" (- or this week, month, year, etc) All too often I feel like we are rushing from one project or obligation to the next. This generation which is both blessed and cursed with technology seems to be having a very hard time relaxing, unplugging, and merely getting outside together as a family. I am very guilty of this. And even when I do get outside to be with my boys or even to hang out with them on the couch for a bit, I find myself wishing I could have more of that.... 

This past week during Spring Break, I took a good look at my kids - I've always known they are wonderful and amazing, but this week I also realized that they are growing so damn fast! And those amazing qualities are shining brighter than ever... am I missing it? Sometimes I feel like I am - Like I am too busy doing other stuff and not getting to cherish it as much as I could. They are all growing like weeds and I smile when I think about each of them becoming young men. Wow - it's going by too quick. I say this last line very often... and so I started thinking instead of wishing I had more time with them - make it happen. 

At dinner we sit and talk and often my husband and I try to talk to the boys about life, history, learning lessons, local and global news.... and they boys have a lot to say! I am blessed that my husband felt the same way as I did about family dinners. How they are important in knowing who our children are and having them have strong family values... 

If I can squeeze in exercise time, babysitting for others time, girl time, date night time, even TV show time... I better start squeezing in more kid time, because it is flying by at lightning speed!!! So this month I am starting to not do personal TV time. This month that time is my kids time. And yes, every other moment of my day is making sure they are fed, they are clean, the house is clean, the laundry done.... but I mean TIME WITH THEM... time to just listen to them. To cherish them. To be near them (more) and hear what they have to say... because just like my close friends and family, their opinion of their life and the world is important and I want to hear it!!

I wish all of you a beautiful day!

Easter Dinner

Legs of lamb are all prepped and ready to for our Easter dinner! Happy Easter to each and every one of you!!!

Seared Scallops with Lemon-Wine Sauce

Served over Wild Rice... Leave a comment for the recipe!

Bacon Wrapped Pesto Chicken

This was so easy and delicious!! My father-in-law fell in love with it!! Pleasing others through food is a true joy!

Ingredients:

4 skinless, boneless chicken breasts, butterflied

8 slices bacon

1/4 c pesto sauce (see below)

1/8 c parmesan cheese, fresh grated

pepper

1/4 tsp  dried oregano

Directions:

1. Heat grill to medium (350 - 375 ℉ ). Combine the pesto sauce with the grated cheese, mix well.

2. Spoon 2 tbsp worth of pesto mix on one half of butterflied chicken. Close top half and wrap each chicken breast with two slices of the bacon. Wrap tightly, as the bacon will constrict when cooking and will hold chicken and pesto in place. Repeat for all chicken breasts.

3. Place on heated grill. Cook for 5 minutes, flip over and cook additional 5 minutes. Bacon should be brown and crispy and the juices from the chicken should be clear (a sign that the chicken is done).

4. Serve immediately. Enjoy.

For Pesto Sauce:

Ingredients: 

• 1 c pine nuts
•  salt and pepper
• 8 cups (4 ounces) lightly packed fresh basil leaves
• 2 garlic cloves, coarsely chopped
• 2/3 cup extra-virgin olive oil

Directions:

1. Bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately remove and drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.

2. In a food processor or blender, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.

Butterflying Chicken:

Lay chicken flat or stand on up on one side. Run a sharp knife along one side, making sure not to cut all the way through. two flaps should open up - making "butterfly wings". 

Anise Beef Kabobs

Served with Orzo and Tomatoes...
This was a big hit- even with toddlers!!!

For the Orzo:

Ingredients:

1/2 lb orzo

1 large tomato, diced

2 scallions, sliced, white and tender green parts only

2 tsp olive oil

salt and pepper

1 tbsp balsamic vinegar

Directions:

1. Cook orzo as instructed on package. Meanwhile, dice tomatoes and scallions. Drain orzo and return to pot it was cooked in. Drizzle the olive oil and fold in the tomatoes and scallions. Season with salt, pepper, and vinegar.

For the Kabobs:

Ingredients:

2 tbsp anise seed

3 tsp olive oil

1/2 tsp salt

1/4 tsp pepper

pinch of red pepper flakes

1 lb of boneless sirloin, cut into 1 inch chunks

4 metal skewers

Directions:

1. Prepare grill, heating on medium heat (325 - 350 ℉). 

2. In a mortar and pestle, or a ziploc bag with rolling pin, crush the anise seed. In a medium bowl combine the anise seed, oil, salt, pepper, and red pepper flakes. Add the beef and toss well, ensuring all beef pieces are coated well with seasoning. Let stand 10 minutes at room temperature.

3. Thread the meat on the metal skewers, fairly loosely. Place skewers on the grill, turning occasionally. Cook for approximately 5-8 minutes for medium-rare. Serve Kabobs over the orzo.

For the Sauce:

Ingredients:

2 tbsp garlic, minced

3 tbsp Worcestershire Sauce

2 tbsp Steak Sauce (A-1, or similar)

pinch of pepper

2 tsp olive oil

Directions:

1. Add first four ingredients in a small bowl. Mix thoroughly, drizzle in the olive oil. Spoon sauce over kabobs and orzo.

Lemon-Garlic Pork Tenderloin

We had the tenderloin with rice pilaf and a mixed green salad. We entertained our neighbors this evening and the meal was a success!! A great evening had by all!
Post a comment for the recipe!!

Ingredients: 

1 1/2 - 2 lb pork loin

salt and pepper

3 tbsp garlic powder

lemon juice of two lemons

zest of one lemon

2 tbsp onion powder

2 tsp dried parsley

1/2 tsp dried oregano

Directions:

1. Liberally salt and pepper the pork loin, set aside.

2. Combine the remaining six ingredients in a small bowl. The consistency should be that of a thick paste. Rub the entire pork loin surface (top, bottom, and sides). Set aside to marinate.

3. Heat the grill for direct cooking to high (500-525 ℉). Place loin on grill, meat side first - allowing the meat to be seared, locking in juices. Fat side should be done last. Cook on high for about 15-20 minutes. Turn only once during cooking, half way through.

4. To serve, let the pork rest for about 10 minutes before slicing. Slice in 1/2" pieces against the grain.

Panko Crusted Chicken Strip

Ingredients:

4 skinless, boneless chicken breasts (about 6 oz. each), sliced into strips

1 1/2 c panko breadcrumbs

1 c all-purpose flour

2 eggs, lightly beaten

2 tsp paprika

salt and pepper

Directions:

1. Preheat oven to 375 ℉. Prepare a large baking sheet by spraying non-stick spray.

2. In three shallow bowls: Bowl 1 - add the flour and salt and pepper to season. Mix through. Bowl 2 - add the eggs and beat lightly. Bowl 3 - add the panko breadcrumbs and the paprika, mix through.

3. Dip the chicken strips in the flour, shaking any excess flour off. Dip into the egg, coating lightly. Transfer to the breadcrumb bowl and coat thoroughly. Place strip onto prepared baking sheet. Repeat for all strips. 

4. Bake for 14 minutes, turning baking sheet once halfway through.