This week…the reality in my kitchen

Happy Friday! I can’t believe this week is over.  It’s been fun, and great….and long.  Not gonna lie.  This momma is a little tired of slamming doors, endless energy in little bodies, sibling arguments, oppressive Texas heat and zero structure.  Kid you not I went from “I can do summer FOREVER” to “get me out of here now” in about 3 days.  I LOVE my kids, but everyone needs a little space.  It’s healthy.  Enter school….and my closet where I’ve been going to hide out some lately.  Don’t judge me.  Speaking of a hilarious perspective on this subject,  if you haven’t read Jen Hatmaker’s post on the end of the summer, do it NOW.  You can find it here.  You are welcome.  Laugh it up momma’s, you deserve it.  School is a comin….

they grow so much in a year…and my kitchen has changed A LOT!

Jakes first locker last year…he thought he’d arrived at the top

why did I not cut this poor kids hair before the first day of school last year?!?! Had I lost my mind?? Bless him

So, on this last full week of summer (my husband and I leave next Thursday for Oregon for Hood to Coast..yea!!!!) the reality of my kitchen has been chaos.  Not sure why.  Lila decided that she wanted to be all up in my business this week when it came to my cooking.  Plus my house is a DISASTER with pool towels and bathing suites strung about.  So, it’s been a little hairy but I still have some recipes to share.

As I launch another training season I know that good nutrition will be one of the keys to my success.  I do my best to cook plenty of meals every week as to limit our eating out.  I love food of all kinds.  Even though I’m cutting back a bit on some of the not so good for you stuff I’ll still have some splurges now and then.  That’s life.  I’m a moderation gal so you won’t find me cutting out any one thing FOREVER.  I love cookies too much.  And burgers.  Ok, enough chit chat.  These are my favorite recipes from this week…

Monday:  Baseball night and I felt like poop.  I’ve been fighting a cold and just wasn’t feeling it that night.  The meal I had planned got put on hold and we ended up with pizza.  I told ya’ll I’m not here to put up a charade.  If we eat pizza 8 times in one week, I’ll admit it.  But this week, it was only once.

Tuesday: Lemon Bruschetta Pasta with Grilled Chicken.   I LOVED this recipe.  I added capers because I love them.   I also used the thin cut chicken breasts.  I threw them on the grill and they were ready in 10 minutes.  So fast and easy and my kids loved the chicken in this recipe.  *make sure you find the recommended seasoning.  I couldn’t find it in the McCormick brand but Weber’s has seasonings and they had that flavor as well.  It’s a big part of the recipe and in my opinion made the chicken so good.  You can find the recipe here.

Wednesday night: Fajitas.  We love fajitas around here.  LOVE.  My fajita method is simple and fast.  Here is my go to ingredient list for fajitas and homemade guacamole:

boneless skinless chicken breasts
Kosher salt and ground black pepper
Bell peppers
Guacamole:
Red onion
Avocado
cilantro
lime
garlic powder
cherry tomatoes
shredded colby jack cheese
sour cream
flour tortillas
Mateo’s salsa(this is our favorite salsa.  My mom lives in Memphis and has found it at her Costco..it looks like this..

Directions:  Place chicken in a large ziplock bag and using a meat tenderizer beat chicken lightly on each side.  Remove from bag.  Sprinkle with salt and pepper and place on grill.  Grill about 6-8 min on each side.  Remove, cover with foil and set aside.  *Note that the key to this recipe is grilling the chicken.  If you don’t have access to a grill, you can use an indoor grill pan or skillet but an outdoor grill is best.  
 Guacamole: slice avocado’s and scoop out center.  Place in bowl and mash.  Cut red onion(about 1/4 of the onion) and dice fine, place in bowl with avocado.  Dice about 1 tbsp cilantro and add.  Add kosher salt, juice from half a lime, pepper, and dash of garlic powder.  All to taste.  Mix well.  Finally, slice cherry tomatoes in half and fold in.  This is also to taste.  I use about 1 cup.    

 Slice your peppers and the rest of the red onion and saute in a little butter and olive oil until done…I like mine crispy.  Slice chicken and serve.  I totally forgot to take a picture…but I think they turned out great this week! Use those imaginations and go get you some fajitas.  

Finally this week…something sweet.  We have new neighbors moving in at the end of our street so I wanted to bake them something yummy.  My mom’s poppyseed bread is just the thing.  Here’s her amazing recipe….


Mom’s Poppyseed Bread

Preheat Oven to 350 degrees

3 eggs
1 1/8 Cup oil(vegetable or canola)
1 1/2 Cups milk(I use 2 %)
~Blend~
then Add…
2 tsp almond extract
1 1/2 tsp butter flavor(or just use melted butter)
1 1/2 tsp vanilla
3 tsp poppyseed
~Blend~
then Add…
3 Cups all purpose flour
1 1/2 tsp baking powder
2 1/4 Cups sugar(yes, I know this is an ungodly amount of sugar.  I have no words)
Bake in mini or regular, greased, loaf pans 35 min or til knife comes out clean.

Lemon Icing
I love drizzling icing over this stuff.  You can use the recipe from last week’s blueberry bread.  You can find that recipe here.  I add about 1-2 tsp of lemon extract instead of the vanilla but that is up to you.  Enjoy!!