Everthing I Ever Needed to Know I Learned in Kindergarten – Recipe: Chicken and Veggie Kabobs

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Today was a big day, a joyful day.

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I took a giant leap of faith and registered my youngest little for Kindergarten.

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She has been going through those doors with me since she was 16 months old.  It is almost a second home to her.

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Everyone kept asking me if I was okay.  And, I could honestly answer that I was doing fine.

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My sister took it harder than me…which did almost bring me to tears.

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For us, this is the youngest of 5 children who will have attended school at our elementary school.  It is a special place.

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It has just been the two of us at home for the past 2 years, and the two before that it was just us for half the days because Ethan was in a 1/2 day preschool program.  So, yes, it will be a huge adjustment.

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But, as a mom, I finally understood today how people can see their children grow up without it just breaking their hearts.  It is what we do.  We love them, we nurture them, we try our best to prepare them for what lies ahead….and we let them know that they are always with us, they are a part of us, and we will always, always be here for them.

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Trust me, I will need a pep talk from my husband, my sister, my mom, the whole village come August.  Yes, it will be hard to hold her hand down the hall and walk her through that classroom door on the first day of school.  Actually, typing those words has me in tears.  But, today…today I choose joy.  I am happy for my girl who has been such an amazingly awesome little person to share my days with for the past almost five years.

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As proof that she is slowly becoming ready for this giant step, my youngest little has decided to start eating more of the foods that we eat.  She has started with chicken.  So, when Sean made these delicious Chicken and Veggie K’Bobs the other night, he made a plain chicken one for Summer.  She ate every bite of chicken with her pineapple and rice. So, yes, it might be true that everything that you need to know, you learn in Kindergarten.  But, I think that I have done my part to teach her a few things along the way, too.  And, while I might be questioning all of that in August, today I definitely choose joy.

Chicken and Veggie Kabobs

Chicken and Veggie Kabobs

Ingredients

Bell Pepper, cut into thick slices

Onion, cut into thick slices

Squash, cut into large chunks

Zucchini, cut into large chunks

Mushrooms, whole

3-4 boneless, skinless chicken breasts, cut into large chunks

Iron Chef Sesame Garlic Sauce

Instructions

  1. Place the cut up chicken into a bowl, and pour the sesame garlic sauce over it to marinade for at least 15 minutes.
  2. Place the vegetables into a bowl, and pour the sesame garlic sauce over it to marinade for at least 15 minutes.
  3. Place the vegetables and chicken onto skewers. We took requests so that everyone could have what they wanted on their skewer.
  4. Grill.
  5. Serve with rice and fresh fruit.
http://cookingformykids.com/2012/03/22/everthing-i-ever-needed-to-know-i-learned-in-kindergarten-recipe-chicken-and-veggie-kbobs/

Winter Days – Recipe: Green Chili Chicken and Rice Soup

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Just when I was thinking that we were going to skip Winter and move right into Spring, we received some cooler weather.

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I guess that it was fitting since we are technically on a Winter Break, but I do wish that it would have waited a few days so that we could have enjoyed more of the break by being outside.

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Never one to let a little weather stop us from having fun, we have just spent more time indoors cuddled up watching movies.  That is one of the things that we definitely all love to do.

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Another great thing about colder days is that it is an opportunity to enjoy soup.  I found this Green Chili Chicken and Lime Soup recipe over at Picky Palate, and I knew that it would be perfect.  If, by some chance, you have not visited Jenny’s blog, you really should.  She always has wonderful, creative, delicious recipes, and she has a cookbook coming out in September, which is sure to be amazing.

Green Chili Chicken and Rice Soup

Green Chili Chicken and Rice Soup

Ingredients

2 Tablespoons extra virgin olive oil

1 onion, choppe

4 cloves fresh garlic, minced

80 oz chicken broth (I used fresh broth and added in additional from a carton)

10 oz can rotel tomatoes, mild, blended

7 oz can diced green chilies

4 medium boneless skinless chicken breasts, cooked and shredded

2 1/2 cups cooked rice

1/4 cup fresh lime juice

1 1/2 teaspoons ground cumin

Kosher salt, pepper, and parsley, to taste

1 bunch of fresh cilantro, chopped

Fresh diced avocados, optional

Shredded cheddar cheese, optional

Tortilla chips, optional

Instructions

  1. Place chicken in crockpot. Fill with water. Season with salt, pepper, cumin, and chili powder. Cook on high for 6 hours. Move the chicken to a cutting board. Strain the broth - it should yield about 8-10 cups.
  2. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute.
  3. Stir in chicken broth, blended Ro-tel, green chilies, shredded chicken, rice, lime juice and seasonings.
  4. Cook for 5 minutes; taste and season
  5. Ladle into soup bowls, and top with cilantro, cheese, avocados, and crushed tortilla chips.
http://cookingformykids.com/2012/02/07/winter-days-recipe-green-chili-chicken-and-rice-soup/

Enjoy!

I shared this recipe at 2 Maids, 33 Shades of Green, Blessed with Grace, Mandy’s Recipe Box, Permanent Posies, Not Just a Housewife, Naptime Creations, Chef in Training and Skip the Housework.

Weekend Fun – Recipe: Nonna’s Chicken Pot Pie

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As I mentioned earlier, we have our Winter Break this week.  I checked the boys out of school early on Friday so that we could get a jump start on our break.  And, we headed to one of our favorite places.

It is not fancy.  We did not have to get on a plane or a ship to get there.  We got in the van, put on a Pup Named Scooby Doo, and drove.  And, as we drove, I appreciated all of the beauty of a simple Texas drive – green grass, lovely trees, windmills, old barns, farm animals.  I wanted to stop and take pictures so many times.  But, I had three littles and a dog all being perfect, so, as any parent knows, I did not want to do anything to upset the apple cart.

When we arrived, we were at Nonna and Gran’s house.  And, they were prepared to pamper and spoil us for the weekend.  I so vividly remember when Ethan was so sick as a baby, going there so that we could swim, fish, and relax was a vacation to us.  And, it still is.

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The littles played outside.

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Made forts.

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Rode on the golf cart with Gran.

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Made cookies and biscuits with Nonna.

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Cuddled.

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Played on the treadmill.

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And, ate…a lot.

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One of the things that my mom made us was her amazing Chicken Pot Pie.  Gabriel requests it often.  It is one of his all-time favorite meals.  I love making it because you can make one and freeze one for later.  I have never been able to get a pretty picture of mine…it might have something to do with the fact that my mom has a talent for making food look so picture-perfect.  If you think that you are not a chicken pot pie lover, try this one.  It will change your mind.  Really.

Nonna’s Chicken Pot Pie

Nonna’s Chicken Pot Pie

Ingredients

Pie Crust

2 ½ cups all purpose flour

1 teaspoon salt

1 tablespoon sugar

1 cup butter

¼ cup cold water

Pot Pie Filling

1/3 cup butter, melted

1/3 cup flour

Salt and pepper, to taste

1 3/4 cups chicken broth

2/3 cup milk

2 cups boneless chicken breasts, cooked and chopped

10 ounces frozen mixed vegetables

Instructions

    Preparing the Pie Crust
  1. Mix the 2 cups of the flour, salt and sugar together lightly in a mixing bowl.
  2. Add the butter cut into the flour using a pastry cutter or by mixing together with clean hands. The mixture should look like large crumbs and begin to cling together in clumps.
  3. Add the remaining ½ cup of flour and mix lightly.
  4. Sprinkle the water over the dough and continue mixing together with clean hands until the dough holds together.
  5. Divide the dough into two discs.
  6. Roll out and press into 2 prepared pan. I like to lightly spray my pie pan with cooking spray.
  7. Preparing the Pot Pie
  8. Blend butter, flour, salt, and pepper in saucepan.
  9. Cook over medium heat for 1 minutes, stirring constantly.
  10. Stir in chicken broth and milk.
  11. Cook until thickened, about 10 minutes, stirring constantly.
  12. Pour in chicken and vegetables.
  13. Remove from heat, and spoon into prepared pie shells.
  14. Top with remaining pastry dough.
  15. Seal edges and cut vents in the top.
  16. Bake at 350 for 30 minutes or until golden brown.
http://cookingformykids.com/2012/02/06/weekend-fun-recipe-nonnas-chicken-pot-pie/

Enjoy!

I shared this recipe at Add a Pinch, Delightfully Dowling, A Southern Fairytale, Homemaking Haven, Mrs. Happy Homemaker, Make Ahead Meals and Frugal Antics.