I was searching the internet for a way to make a safe paint for our twins to use. For the most part they’re over the everything in the mouth phase, but from time to time they think they should give things a try. I came across various methods and ways of making my own paint. This was the easiest I found, it’s literally two ingredients.
- Edible aloe
- Food coloring
Add about 1/4 cup of the aloe to a container and 2-3 drops of food coloring.
Mix well, and let your little ones paint away. See, it’s simple.
The aloe dries like water color. Your little ones fingers/hands may stain it’ll come off during their bath time. Make sure you do not scrub their hands to get it off it could irritate their skin. The first time painting our girls didn’t eat it, the second time around one of them found it tasted better than in painted.
I purchased this large bottle of aloe on Amazon for less than $11.00.
I promised I would share pictures along the way of project declutter and organize 2016! Here’s the first baby step we took in the kitchen. It’s definitely a Pinterest inspo! Clear the clutter on your counter top and keep all your oils, salts, peppers, etc in one spot!
Here’s the before:
This $9.99 basket from TJ Maxx created the after. You can keep your cutting boards in the basket or behind it for quick access. For an even cleaner look stash them in a drawer.
I had been on the hunt for a delicious (and easy) chicken tortilla soup, and with the weather we’ve been having lately it was much needed. I finally found a soup on Pinterest (my insomniac cure) and modified it my way. Low and behold a delicious, quick and easy soup was born!
- 1lbs boneless skinless chicken breast
- 1 can Herdez salsa casera
- 1 can green chiles
- 1 can black beans, drained
- 2 ears of corn or 1 can
- 6-10 cilantro stems
- 1/4 cup fresh squeezed lime juice
- 1 Zucchini, chopped (optional)
- 4 cups chicken broth
- Garlic powder (about 1 tsp)
- Salt, to taste
- Pepper, to taste
- Cumin (about 1 tsp)
- Chipotle chile pepper (optional)
- 4 corn tortillas, chopped
Drizzle olive oil on bottom of crock pot add Chicken and all ingredients cook on low for 6-8hrs. Add cilantro & 1/4 cup fresh squeezed lime juice
I added about 1/2 cup heavy whipping cream to mine the last hour because I wanted a richer creamier soup, this is totally optional.
Once ready, shred the chicken, give it a good stir. Serve this delicious bowl of soup with cheese, tortilla strips, avocado & fresh lime juice.
As always, Buen Provecho!
Happy 2016 everyone! Hopefully everyone had a wonderful and safe Christmas season. Cheers to another year of new goals, opportunities, health and life! What’s on everyone’s agenda for this year’s goals (aside from the popular “workout and lose weight”)? Mine is to completely purge and detox our house of any unwanted, un-needed, unused items that are sitting around collecting dust and creating more work when we clean/tidy up. Of course there are other goals and plans but this here is my big project for 2016. I’ll keep everyone updated and post before and after pics along the way. Hopefully I pick up a few tip and tricks I can share along the way.
Cheers to a wonderful and exciting 2016!
It has been quite some time since I posted a recipe, or anything for that matter. I’ve been enjoying my time with our twin girls which means I haven’t had much time to cook up anything really worth posting. However, I do have a few recipes pending and am hoping to get back into the swing of regular posts. In the meantime, I’d like to take this time to wish everyone a beautiful, happy, and joyful Thanksgiving surrounded by those who mean the most. Enjoy the moments, meals, memories…after all, this is what life is all about!
Happy Thanksgiving 2015 to everyone! May your plates and your hearts be full!
This is by far the easiest, tastiest marinade I make, it’s quickly becoming my “go-to” dinner. My husband loves it and it gives the meat such wonderful flavor! Go ahead and try it you will not be disappointed!
- Soy sauce
- Steak seasoning
- Flank steak
Pour a generous amount of steak seasoning over the meat. Drizzle a good amount of sriracha (more or less depending on your love of heat) finish with a good covering of soy sauce. Allow to marinate for 1 hour to over night.
When you’re ready, light your grill and cook until desired doneness. Enjoy!
We love serving this with Mexican rice and refried beans, yum yum yum!
Side Note: This steak would make a fabulous steak salad, pairs well with bakes potatoes, grilled asparagus, the list goes on!
Mother’s work hard every day of the year, but today is the one day which gives recognition of all that hard work. It’s common to say “relax, on your day” but the reality of it is, a mother is on duty 24/7. Instead of saying “relax,” I’d like you all to take a moment today to reflect on all that has unfolded until this point, look at your children, enjoy each of their quirks, smiles, the good moments and the bad ones. If being a mother has taught me anything is that everything is a phase (at least we hope so). Some days are good, some are great, and some feel never ending but we push through every day to keep our families moving and our children happy and smiling! For all the hard working, motivated, driven, beautiful, strong women out there…Happy Mother’s Day! May you be appreciated, admired, and celebrated each and every day of the year!
Spring is here, which means our days are longer, the flowers are blooming, birds are chirping and the weather is getting warmer (hopefully). I’ll have the lucky fortune to stay at home with our angels for a few months which means HOPEFULLY I can prep more meals during the day and therefore create more tasty recipes for all to enjoy! I’m adding a new category which is “Twinkie Foods” this is dedicated to our two angels. I’ll list the foods I prepare for them and eventually more.
Thank you all for joining me on this journey so far and for following along!
Our friend is visiting for the next week and I wanted to have a hearty dinner ready for when he and my hubby get home. As I’ve mentioned in the past (starting to sound like a broken record) life with twins can be hectic and quick and easy dinners are all the rage with me at the moment. I recently bought a new crockpot which I’ve been wanting to use. Pulled pork seems to be pretty much the only way my husband will eat pork. With that said, tonight we dine on pulled pork sandwiches.
- 1 – 4lb pork butt
- 1 cup BBQ sauce (I use Sweet Baby Ray)
- 2-3 cloves garlic, crushed
- 1 1/2 onion, cut in quarters
- 1 Tbsp all purpose seasoning, (I used Adam’s Reserve House Seasoning)
- 1 Tbsp mustard
- 1/2 Cup apple cider vinegar
- 1/2 Cup chicken broth
- 1/4 – 1/2 Cup light brown sugar
- 1/4 Cup honey
- 1 Tbsp Worchestershire
- 1 Tsp chili powder (I used a chipotle chili powder)
- 1 Tbsp vegetable oil
- Hamburger buns
Prep all your ingredients the night before, in the morning you simply toss it all in the crockpot before you leave to work or to run your errands.
Mix the BBQ sauce, vinegar, chicken broth, mustard, worchestershire, light brown sugar, chili powder, all-purpose seasoning and crushed garlic. You can mix this over night or the morning of. Clean your pork and remove any excess fat (leave some, because a little fat is always good).
Pour the vegetable oil in the crockpot and add about 1/4 of the onions. Place the pork on top of the onions, add the remaining onions to the mixture and pour over the pork.
Set your crockpot on high for 5-6 hours or on low for 7-8hrs, basically until the pork is fork tender. Once the pork is fork tender (using 2 forks) start shredding it. At this point you have two options; you can place the shredded pork back into the juice or (what I did) heat a enameled cast-iron (or dutch oven) and pour about 2 cups of the liquid from the crockpot and add the shredded pork to this juice. This worked better for me because the slow cooker produces so much juice and I didn’t want the pork sitting in a liquid bath. I also added a healthy drizzle of honey and a pinch of salt.
When you’re ready to eat, butter the inside of your buns and place on a skillet, butter side down until golden brown. I used onion burger buns to add another depth of flavor. Spoon the pulled pork over the toasted buns.
Enjoy with a side of coleslaw; according to many coleslaw belongs on top of the pulled pork not on the side. In my opinion, you’re eating you decide where it goes 😉 and I prefer mine on the side. Potato salad also goes great with pulled pork!
Tasty Tip: Make pulled pork sliders for a party, pulled pork quesadillas, or pulled pork grilled cheese, etc…be creative!
It’s February already and it’s been quite a while since I posted a recipe, tip/tid-bit or anything else for that matter. Life with my hubby, our twins, cat, dog and a full-time job is definitely busy…but we’re loving every minute of it!
I’ve made several meals recently that have turned out quite delicious but in my haste to get dinner on the table to end up not taking any pictures, and honestly who wants a recipe without a picture?
My goal for 2015 is to keep the camera in the kitchen! Hopefully I have a spare minute or two each week to download the pictures and write/post the recipes.
A few recipes to stay tuned for; chipotle cream shrimp tacos, bruschetta chicken pasta, fried yucca, , guava and cream cheese empanada, 5-cheese tortellini chicken pasta and a few others!
Happy 2015 everyone!