I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

Buffalo Chicken Flatbreads w/ @stonyfield Greek Yogurt Buffalo Sauce! #CleanPlateClub #StonyfieldBlogger #recipe

Even though I’m going on 4 months postpartum I still love buffalo chicken. The cravings have not left me. Flatbreads have become my new best friend. Well technically, they have been my best friend for the past few years. You will always find a package of flatbreads in my pantry. They make for a super easy dinner or a spur of the moment appetizer. When I sent my husband to Costco a few weeks ago for a rotisserie chicken I knew I wanted to make chicken pot pie and my homemade chicken soup recipe. I didn’t think I would have any chicken left on the rotisserie. I can stretch a $5 rotisserie chicken from Costco like no one else. Easily 2-3 meals.

Buffalo Chicken Flatbreads w/ @stonyfield Greek Yogurt Buffalo Sauce! #CleanPlateClub #StonyfieldBlogger #recipe

Since having Ryder, my husband has been very helpful in the kitchen. As I was chopping carrots, and dicing onions for the soup and pot pie I had my husband shredding chicken from said $5 chicken. The man can shred a chicken. Not only did I have an abundance of shredded chicken for my soup and pot pie, but I was able to bag and freeze one cup of shredded chicken. I love to have shredded chicken in the freezer on hand at all times! So when I needed to make a quick dinner a week later, what did I do? Defrost the frozen shredded chicken and make Buffalo Chicken Flatbreads. And because they were so good (and I still had enough chicken) I made them the next day while we were spending a few hours next to the pool at my in-laws house. These Buffalo Chicken Flatbreads made for an awesome appetizer for everyone to snack on pool side. Normally, my husband would be against me re-making the same recipe with less than 24 hours. He didn’t boycott this recipe to say the least. Buffalo Chicken Flatbreads w/ @stonyfield Greek Yogurt Buffalo Sauce! #CleanPlateClub #StonyfieldBlogger #recipe

To take this flatbread over the top I made a Greek Yogurt Buffalo sauce that I drizzled on top. The creamy sauce added to the depth of flavors that this flatbread was packing. So whether you are looking to dress up dinner or make a snazzy appetizer this recipe for Buffalo Chicken Flatbreads is sure to be a hit!

Katie Original

Buffalo Chicken Flatbreads

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Yield: 4 flatbreads

Buffalo Chicken Flatbreads

Ingredients

  • 4 flatbreads
  • 1 cup shredded rotisserie chicken
  • 1/4 cup green onions, diced
  • 1/4 cup buffalo sauce + 1 tablespoon
  • 1 celery stalk, minced
  • 1/2 cup whipped cream cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup bleu cheese
  • 1/3 cup Stonyfield Plain Greek Yogurt

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Pre-bake flatbreads for 2 minutes. While the flatbreads are baking combine the shredded chicken, 1 tablespoon diced green onions, 1/4 cup buffalo sauce and minced celery stalk. Mix until well combined.
  3. Remove the flatbreads from the oven, divide the whipped cream cheese among the four flatbreads and smear on each flatbread. Divide the buffalo chicken mixture, shredded cheddar cheese, and bleu cheese among the four flatbreads evenly. Bake the flatbreads for 5 minutes or until golden brown in color.
  4. While the flatbreads are baking combine the Stonyfield Plain Greek Yogurt with 1 tablespoon of buffalo sauce. Set to the side once combined.
  5. Remove the flatbreads from the oven, cut the flatbreads, sprinkle the remaining green onions on top of the flatbread. Place the greek yogurt buffalo sauce in a baggy, cut the tip off one of the corners of the baggy and pipe the sauce on top of the flatbread. Serve immediately.
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Cherry Lemon Sangria

Cherry Lemon Sangria

Oh how I missed sangria for 9+ months. Towards the end of my pregnancy I was dreaming about it (and guzzling a big old glass of cold bubbly beer). I promise I’m not an alcoholic. But there’s something about craving stuff you can’t have. While I was pregnant I was dreaming up all sorts of sangria recipes. This recipe for cherry lemon sangria just happened to be one of them.

Cherry Lemon Sangria

While browsing the aisles of World Market I found a bottle of Artisianal Cherry and Lemon French Soda. I knew that this was going to make the perfect base for the most delicious tasting and refreshing sangria around. I made it the same day I made my Thai Style BBQ Hot & Tangy Sriracha Grilled Wings. The sangria complimented the wings perfectly. Not to mention it was a scorching hot day out and we were spending it poolside at my in-laws house. Thankfully, Mr. Ryder decided to take a longer than normal nap so not only did momma get to take a dip in the pool but she also got to enjoy a glass of this Cherry Lemon Sangria without any crying to be heard.

Cherry Lemon Sangria

In case your wondering about the cherries. I did not keep the pits in them. That’s no fun and gives the consumer way too much work to do. Instead, I used my favorite OXO Cherry Pitter. I can’t imagine pitting cherries any other way, and if you have little ones this is a good job to have them do. My mother in-law was telling me she always let’s my nephew who is 5 pit all the cherries for her. He thinks it’s a game and she gets a little work out of him! It’s a win-win. So whether your cooling off at the pool or inside your home… make a big pitcher of this Cherry Lemon Sangria!

Katie Original Recipe

Cherry Lemon Sangria

Cherry Lemon Sangria

Ingredients

  • 1 bottle Cherry Lemon French Soda
  • 1 bottle Pinot Grigio
  • 1 tsp granulated sugar
  • 1 cup cherries, pitted and halved
  • 1 lemon, thinly sliced

Directions

  1. In a large pitcher, combine cherry lemon french soda, pinot grigio, granulated sugar, half the cherries and lemon. Mix well, then pour over ice. Garnish each glass with a few chopped cherries and a few slices of lemon.
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Disclaimer: There are affiliate links in this post. This means if you click on it and buy it I will make a percentage from the sale. As always all opinions are my own. 


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This is a sponsored post on behalf of OXO Tots. As always all opinions are my own.
Homemade Peach Puree Baby Food #FirstBites @OXOTot

I realize my son is only 3.5 months old, but since before he was even conceived I knew I would be “one of those mom’s” who would make her child’s baby food. I know I have a little less than 3 month’s until I get the “all clear” to make and feed baby Ryder food, but I want to take advantage of the fruits and veggies that are in season now. Over the weekend we took a road trip up to Georgia. On our way home, we stopped by Lane Orchard to pick up a case of sweet juicy Georgia peaches. We do this every year during peach season when we drive through Georgia. We pass along a dozen peaches to our parents and coworkers and then I take the rest and make all things peach. Like skillet peach cobbler, Grilled Peaches with Caramel Sauce and Whipped Cream and even peach mojitos. As soon as we picked up our box I knew I needed to make a batch of homemade peach puree baby food for Ryder. Although he won’t get to try out my tasty (and oh-so easy) recipe for another few months. He will get the sweetest juiciest peaches around during the off season.

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Making homemade baby food is actually very easy and so much more affordable than buying pre-made baby food. Plus, you know exactly what is in the food you are feeding your child.

To make homemade baby food. I first removed the skins from the peaches. You can choose from one of two methods.

  1. Simply boil water, blanch peaches in the hot bubbling water for 2 minutes. Removed the peaches, and placed them in an ice bath. The skins come off oh-so easy doing this method.
  2. Grab a peeler and peal the old fashion way!

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Once my peaches were pealed,  I chopped them up (4 peaches = about 4 cups) and cooked them in a little bit of 100% baby apple juice for 10 minutes until they were soft. If you are a breastfeeding mama and have a little breast milk on hand you can use that instead of apple juice. Because I chose to cook the peaches on high I found myself stirring constantly. Not a big deal, just maximizes the cooking time. My peaches were not mushy. They still were a bit firm yet soft when I taste tested one of them.

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Then I ran it through my OXO Food Mill. I started with the fine disc and gradually changed to the medium and coarse disc. this was my first time using a Food Mill. You turn the knob clockwise to run the food contents through the mill and counter-clockwise to pull up the fruit. You keep repeating this process until you have peach puree.

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Make sure you place your Food Mill on a sturdy surface. I used my OXO Mixing Bowl that has a grip on the bottom to ensure that the bowl wouldn’t slip away.

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Using an angled measuring cup, I carefully poured the puree into the Baby Blocks™ Freezer Storage Containers – 2-Ounce Set.

Homemade Peach Puree Baby Food #FirstBites @OXOTots

OXO Tot Baby Blocks give homemade baby food the same care you put into preparing it. Easily portion, store, freeze, heat, and serve the meals you’ve cooked especially for your baby using Containers in convenient two-ounce sizes. Each container fits into the freezing tray, and has measurement markings to make portioning a snap. On the go? The containers are airtight, watertight and leakproof. Peek at the clear Containers to identify the contents, then pop one into your bag for simple defrosting and feeding when you’re out and about with your tot. An easy-open, easy-shut lid makes the Containers a carefree choice.

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Easy as that, Ryder has his first batch of homemade baby food made! Peaches will probably be his third or fourth food that he tries since you want to start out with vegetables that aren’t sweet first. Or at least that is what I’ve read. I still have a few more months to read up on homemade baby food and all the “do’s and don’ts”. Do you have any tips for me?

*Make sure you scroll down past the recipe to enter to win an OXO Tot’s prize pack!

Katie Original Recipe

Homemade Peach Puree Baby Food + OXO Tots Giveaway

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 8 ounces of Peach Puree

Homemade Peach Puree Baby Food + OXO Tots Giveaway

Ingredients

  • 4 Organic Peaches
  • 3 tablespoons of 100% Baby Apple Juice

Directions

  1. Peel the peaches and cube. Place peaches in a stock pot with 100% Baby Apple Juice. Cook on high, stirring frequently for 10 minutes until peaches are soft.
  2. Place peaches in OXO Food Mill using the fine disc followed by the medium and coarse disc. Scrape the bottom of the food mill using a silicone spatula in to the bowl. Pour the peach puree into an angled measuring cup. Divide homemade peach puree baby food among the 6 Baby Blocks Freezer Storage Containers.
  3. Store in refrigerate and consume within 3-5 days or freeze up to 6 months.
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Enter for a chance to win one of three OXO Tot #FirstBites set and a Seedling High Chairs!

*All winners will be selected randomly and will be notified via email. They will have 48 hours to respond. Open to US residents over the age of 18. *The OXO Tot #FirstBites campaign and giveaway is sponsored by OXO Disclaimer: I was not compensated to participate in this campaign; however, I did receive OXO Tot’s product to participate. As always all opinions are my own. 


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#milkshakeweek

S'mores Milkshakes from @KatieJasiewicz #MilkshakeWeek

As we wrap up milkshake week, I couldn’t end the week without another quintessential summertime dessert spun into a milkshake.  Nothing screams summer like toasting marshmallows over an open flame. I remember during the summer months when my parents would grill dinner on our black Weber charcoal grill. I always knew that for dessert we were bound to have s’mores. I would eat my dinner as quick as possible in anticipation of an ooeey-gooey s’more. That’s right folks. I’d like to introduce to you s’mores milkshakes.

S'mores Milkshakes from @KatieJasiewicz #MilkshakeWeek

Don’t worry you won’t have to fire up your grill to make this s’mores milkshake. You can if you want too or you can just turn your broiler on for a hot minute… get it (pun totally intended). That’s what I choose to do. I cranked up my oven (I know… in the middle of summer in Florida I’m cranking up the oven–I’ve lost my mind, clearly). But trust me it was totally worth the kitchen being hot for a good half hour… and just think the reward is that you can cool off with a s’mores milkshake!

S'mores Milkshakes from @KatieJasiewicz #MilkshakeWeek

I blended one Hershey bar in with the vanilla milkshake batter, and then added some toasted marshmallows and one full s’more for good measure. You blend this milkshake for a whopping 15 seconds at most. I have a high power blender… so if your blender doesn’t have the gusto like mine… crank it up until you feel fit. Because you can never have enough chocolate I also drizzled some chocolate syrup in the glasses before pouring the s’mores milkshakes. Beat the heat this summer and drink up a s’mores milkshake!

For more delicious recipes:

Katie Original Recipe

S’mores Milkshakes

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

Yield: 2

S’mores Milkshakes

Ingredients

  • 2 cups Vanilla Ice Cream
  • 3/4 cup Whole Milk
  • 13 Marshmallows, divided
  • 1-1/2 Chocolate Bars
  • 3 Graham Crackers
  • Chocolate Syrup

Directions

  1. Preheat broiler on high.
  2. While oven is heating, place 10 marshmallows on a baking sheet covered with aluminum foil. Then add 3 graham crackers, chocolate from half a chocolate bar, and 3 marshmallows on top (you should have 3 s'mores). Broil on high for 30-seconds to 1 minute until marshmallow is toasty. Remove from oven and let cool.
  3. In a blender, add vanilla ice cream, whole milk, and 1 chocolate bar. Blend for 10 seconds. Then add in 6 toasted marshmallows, and one s'more. Pulse 5 times until just incorporated.
  4. Drizzle chocolate syrup in glasses, then divide the s'mores milkshake batter between both glasses. Top with 2 toasted marshmallows and one full s'more. Enjoy immediately.
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Key Lime Pie Milkshakes from @KatieJasiewicz #MilkshakeWeek

I felt the need to make a very “summertime” like milkshake for our second day of Milkshake Week! When I started brainstorming I immediately thought of Key Lime Pie. Every year my family and I spend a few days in the Keys. Typically around my birthday, but sadly this past year due to the birth of our son we weren’t able to make the trip. While in Key West I indulge in all things key lime pie. From key lime pie on a stick (yes, it’s frozen and amazing) to key lime pie martinis and hard candies… you get the point. It’s typically key lime overload for me. I love key lime pie. It’s definitely a pie that you have to have an acquired taste for.  Sadly, my husband does not share my love for it (just as he doesn’t like bacon or mostly all things chocolate–I know, what is wrong with him?).  Naturally, Key Lime Pie Milkshakes sounded like a genius idea. And boy was it!

The tanginess from the limes and yogurt balanced out by the powdered sugar and graham crackers. I actually found myself using extra graham crackers to scoop up my milkshake. Think of the graham cracker like a spoon of sorts! I couldn’t find key limes when I went to make this recipe and I was out of key lime juice (darn me for rejecting the offer of my mother bringing me back a large bottle during their last trip down to the Keys), so traditional limes it was.

Key Lime Pie Milkshakes from @KatieJasiewicz #MilkshakeWeek

After doing a little research about what makes key limes so special this is what I found from the site KeyLime.com

“Some people believe that “key lime” simply refers to the limes that are used for making the pies, or limes that grow only in the Florida Keys. Actually, the key lime is a specific variety of lime. It is not exclusive to the Keys. It was brought there years ago and became naturalized.

The key lime(Citrus aurantifolia Swingle) is in a class all of its own. Much smaller than regular “Persian” limes, the key lime ranges in size from a ping-pong ball to a golf ball (about 10cm to16cm in circumference). The peel is thin, smooth and greenish-yellow when ripe. The flesh is also greenish-yellow and full of highly poly embryonic seeds (two or more plants from one seed). The interior is divided by 10 to 12 segments, quite juicy and has a higher acidity than regular Persian limes. Key limes have a very distinctive aroma, which makes them valuable for culinary use.

I can’t wait to give this recipe a try when I have actual key limes on hand. But until then the traditional lime variety will do just fine.

Still craving more milkshakes? Check out the rest of the milkshakes participating today:

Katie Original Recipe

Key Lime Pie Milkshakes

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2

Key Lime Pie Milkshakes

Ingredients

  • 14 oz. Vanilla Low Fat Frozen Yogurt
  • 1 cup Whole Milk
  • 2 Limes, (about 1/4 cup) juiced & zested
  • 1/4 cup Powdered Sugar
  • 6 Graham Crackers, divided
  • Whipped Cream
  • Lime wedges for garnish (optional)

Directions

  1. Zest 2 limes, then cut in half and juice (zest and squeeze lime juice directly in blender).
  2. Add frozen yogurt, whole milk, and powdered sugar to the blender. Blend until smooth (about 10 seconds).
  3. Divide into two cups (or one large individual glass). Top with whipped cream. Sprinkle remains of lime zest on top of whipped cream. Crumble 1 graham cracker on top of whipped cream. Garnish with two quarter pieces of graham cracker and lime wedge. Enjoy immediately.

Notes

*For a lighter milkshake use skim milk.

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Biscoff Cookie Milkshake #MilkshakeWeek

Are you ready for a sinfully delicious week of milkshakes? Julie from The Little Kitchen and Lindsay from Love & Olive Oil are hosting a milkshake week. Milkshakes are ideal for parents with newborns. They are ideal to make because they take all but 5 minutes! While cleaning out my pantry I found a hidden jar of Biscoff and a few leftover Biscoff cookies. At that momement, I knew I needed to make them into a milkshake. And that I did. My mom happened to be over to visit Mr. Ryder and that gave me a few minutes to myself, so what does one do when they have a few minutes to themselves? Make a Biscoff Cookie Milkshake of course! And then I stuffed my face with a milkshake, and so did my mom and husband!

Biscoff Cookie Milkshake #MilkshakeWeek

I first fell in love with the Biscoff cookie on a business trip a few years ago. My husband would tell you that he first fell in love with them in high school. He use to work at our International Airport as a skycap. You know, the people who greet you at the curb and expedite your check-in process. Or maybe you’ve seen them at the luggage carousel ready to help you sling your bags on to a cart and walk them to your car for you? My husband did that only for a year and then 9-11 happened and just about everyone at our International airport was laid off. Before he was laid off he worked at the Delta terminal. That meant… endless amounts of Biscoff cookies. To this day, when we go on a plane ride we mostly only fly Delta to get the cookies. True story. Yes, we realize that we can get the cookies at the grocery store, but theres something about them–consuming Biscoff cookies thousands of feet in the sky that makes them special.

Biscoff Cookie Milkshake #MilkshakeWeek

Let’s get back to the milkshake. I knew that this Biscoff Cookie Milkshake would be a hit in my home. Milkshakes in general come together so quickly and with such ease because you use ingredients you have on hand. You use that last little bit of ice cream that has been lingering in your freezer, plus milk, and whatever other contents you have on hand. In this case I used Biscoff spread and Biscoff cookies. Then to top it off I had just a tiny bit of whip cream on hand in my freezer. Not fresh like I prefer, but the canned version that makes desserts extra easy when you just don’t have that extra minute to whip up freshly made whipped cream. I then topped each milkshake with a half of a Biscoff cookie.

Biscoff Cookie Milkshake #MilkshakeWeekI’m not gonna lie… Milkshake week is not going to help my postpartum waistline, but it sure will taste good! Everything in moderation… right? Head on over to enter to win Love & Olive Oil’s giveaway & The Little Kitchen’s Giveaway for Milkshake week!

Other Milkshakes from Katie’s Cucina:

And in case you are looking for more milkshakes… go check out the rest of these sinfully delicious Milkshake Recipes!

Katie Original Recipe

Biscoff Cookie Milkshake

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 4

Biscoff Cookie Milkshake

Ingredients

  • 3 cups Vanilla Ice Cream
  • 1 cup Biscoff Spread
  • 1 cup Whole Milk
  • 5 Biscoff Cookies, divided
  • Whipped Cream

Directions

  1. In a blender add the vanilla ice cream, Biscoff spread and whole milk. Blend for 20 seconds. Scrape down the sides if need be. Then add 3 Biscoff cookies and pulse for 5 seconds until cookies are broken and mixed into the milkshake.
  2. Divide evenly among 4 glasses. Top with whipped cream and half a Biscoff cookie.
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Grilled Chili Chicken Skewers with Cilantro Lime Pesto

I had all the intentions of sharing an ice cream recipe today, and yet I had no motivation to photograph it (I did have motivation to eat it)! So instead, I’m sharing with you a delicious and easy-to-make grilled chicken recipe. In fact, if your still trying to decide what you want to make today for your Independence day cookout, this recipe for Chili Chicken Skewers with Cilantro Lime Pesto just might be what you were looking for.

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

This recipe for Chili Chicken Skewers w/ Cilantro Lime Pesto pairs beautifully with the Mashed Sweet Potatoes & Banana recipe I posted the other day. Since having Ryder, I’ve been eating a whole heck of a lot more meat. We could go one month and consume 12 chicken breast between the two of us (mainly my husband eating the meat). But now I feel the urge to eat meat daily–I guess my body needs the protein. We eat chicken just about every night, although on occasion I throw in a nice roast, or grill a london broil, or pork tenderloin. I’m constantly trying to come up with new chicken recipes.

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

I love skewering just about anything I can throw on the grill. Not sure what it is, but I love it, and I love to grill. Like every day I grill dinner (or just about). This recipe for Grilled Chili Chicken Skewers with Cilantro Lime Pesto is perfect for a quick week night meal. Or maybe you’re entertaining this weekend (or in the coming weeks) and want something different. Something to “wow” your guest. This recipe I have a feeling will wow them. I never think to use cilantro in pesto, but when I have limited ingredients on hand and a crying newborn I use what I have. The cilantro and lime are bright and give these chicken skewers even more depth than I ever could have imagine. It’s almost like a chimichurri sauce in a way!

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Pair these Grilled Chili Chicken Skewers with Cilantro Lime Pesto with  Mashed Sweet Potatoes & Banana for a complete meal!

Katie Original Recipe

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Ingredients

    For the Grilled Chili Chicken Skewers
  • 1 lb Boneless, Skinless, Chicken Strips
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • For the Cilantro Lime Pesto
  • 2 cups cilantro
  • 1 cup parsley
  • 1/4 cup honey roasted peanuts
  • 2 tbsp lime juice
  • 2 small garlic cloves
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

    For the Grilled Chili Chicken Skewers
  1. Preheat grill to medium heat.
  2. In a bowl, mix together brown sugar, chili powder, salt, and pepper. Rinse and pat dry chicken. Skewer chicken, drizzle olive oil over the chicken and sprinkle rub over chicken. Massage the rub into the chicken.
  3. Place chicken skewers on grill. Cook 10 minutes (flipping once) on medium-low flame until internal temperature reaches 165 degrees Fahrenheit. Once done cooking, remove from heat and set to the side.
  4. For the Cilantro Lime Pesto
  5. While the chicken is cooking, place the cilantro, parsley, honey roasted peanuts, lime juice, garlic cloves, olive oil, salt and pepper in a food processor. Puree for 20-30 seconds until all the ingredients are well incorporated and broken down. Refrigerate the Cilantro Lime Pesto until ready to serve.
  6. Serve Cilantro Lime Pesto on top of the Grilled Chili Chicken Skewers.

Notes

*Soak wooden skewers for 30 minutes or longer to avoid skewers from burning.

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Mashed Sweet Potatoes and Banana

I eat bananas on an almost daily basis. Never in a million years would I think to mash it into a side dish. Let alone with sweet potatoes. But after reading a magazine last month I saw the idea and I felt the urge to try it. I love sweet potatoes. My husband on the other hand, not a huge fan but he will eat sweet potatoes or starve. I started a new fitness program called Baby Boot Camp at the beginning of last month. I’ve been working out 3 days a week with fellow mom’s of babies ages 3 months (mine is currently the youngest) to 5 years of age. It’s a boot camp style workout where you can bring your baby. No one judges at the screaming, crying, cheeri-o throwing tots that are with us, because we are all experiencing this thing called motherhood, together. Since I’ve started working out I’ve really been trying to eat a little healthier. Don’t get me wrong, I’m still indulging (because you know I do need a few hundred extra calories a day since I’m breastfeeding) but for the most part I’m trying to make even more health conscious decisions. That’s the good thing about always eating relatively well–eating healthier is not that difficult. And can I just tell you that I’ve dropped 7 lbs since starting boot camp and I’ve had to ditch my large stretchy maternity shorts for actual non-maternity shorts. I never knew how much I missed being sore until I started working out again. To say I’m addicted to it is an understatement. I’ve never been one too really want to work out but since joining Baby Boot Camp I’m in love with working out.

Each week, our fearless instructor, Kirstin, gives our group an ingredient of the week. It’s a challenge to add it into your daily meals. A few weeks ago it was sweet potato and since I love sweet potato I was up for the challenge. I wanted to do something different other than just baking the sweet potato which is what I normally do. Of course, my recipe for twice baked candied sweet potatoes was not going to fly. Ironically, this week our ingredient of the week is bananas! So I felt it was fitting to post this recipe this week rather than wait a few more weeks. Sweet potatoes are loaded in fiber and are naturally high in vitamin A. Bananas are a heart-healthy food and a good source of potassium, dietary fiber, and vitamins B6 and C. (Banana Facts courtesy of Chiquita)

Mashed Sweet Potatoes and Banana

This side dish comes together in a flash. I used the microwavable sweet potato bags to expedite the process. I let them cool down once they were done cooking, cut them length-wise and scooped the insides into a bowl. Then I took one really ripe banana and mashed that into the sweet potatoes using a fork because I couldn’t find and didn’t have the time to look for my potato masher. I also added in fresh orange juice and a little brown sugar for good measure! This made 3 portions and was the perfect side dish to a tasty grilled chicken recipe I’ll be sharing in the coming weeks.  I did not tell my husband that I mashed a banana in with the sweet potatoes I wanted to see if he would notice. He noticed alright and at first wasn’t sure if he liked it or not but after a few bites he said he loved it and actually prefers a side dish of sweet potatoes thanks to this recipe for Mashed Sweet Potatoes and Banana.

Katie Original Recipe

Mashed Sweet Potatoes and Banana

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 3

Mashed Sweet Potatoes and Banana

Ingredients

  • 1.5 lb. petit sweet potatoes (about 4-5)
  • 1 ripe banana, peeled and sliced
  • 2 tbsp brown sugar
  • 1/4 cup orange juice
  • salt and pepper to taste

Directions

  1. Microwave sweet potatoes according to package. Let rest to cool 5 minutes, then slice lengthwise. Scoop out the insides of the sweet potatoes (discarding the skins) and place in a large bowl.
  2. Place sliced ripe bananas in the bowl, add the brown sugar, and the orange juice. Using a fork, mash until desired consistency. Serve immediately.

Notes

If you cannot find or do not like to use microwavable sweet potato bags you can peel and dice 1.5lb of sweet potatoes. Boil in a pot of water with salt for 15 minutes until fork tender.

*Like it spicy? Add 1-2 tablespoons of minced jalapeño to the sweet potato mash!

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Strawberry Mojitos

Strawberry Mojitos

The first day of summer has gone and past and now we can officially say summer is here and here to stay. During the sweltering hot summer days my husband I find our selves sipping on mojitio’s. I’m not a huge fan of the traditional mojito, so I decided to make an extra-summertime like drink; Strawberry Mojito. I feel that the strawberry mojito is refreshing and screams summer. My husband on the other hand doesn’t care how is mojito is made–as long as it’s a mojito! On evenings that we actually have a breeze (which are few and far between) we sit out on the patio and sip on this dreamy summertime cocktail.

Strawberry Mojitos

I used the strawberry simple syrup I shared last week instead of the traditional simple syrup. I also muddle fresh strawberries with the mint to give it an extra boost of berry flavor! You can easily adapt this recipe to make it a non-alcoholic beverage. Just omit the rum! Easy as that. To be honest, most days that how I drink my mojito. If you are entertaining this summer you could make a mojito bar where everyone can create their own fruit infused mojito. Simply make a few different fruit infused simple syrups, have bowls of fresh fruit out, club soda, rum, limes and of course don’t forget the mint! Mint is kind of key to a mojito! I think guest would enjoy making their own fruit-infused mojitos and of course for the strawberry lover they will really enjoy making the strawberry mojito.

If you love strawberries and love mojito’s I’m pretty sure this will soon become your official summertime drink!

Katie Original Recipe

Strawberry Mojitos

Strawberry Mojitos

Ingredients

  • 6 mint leaves plus more for garnish
  • 2-3 strawberries, diced + 1 additional strawberry for garnish
  • 2 oz Strawberry Simple Syrup
  • 2 oz Citrus Rum
  • 4 oz Club Soda

Directions

  1. Place mint leaves and diced strawberries in bottom of cocktail shaker. Muddle until most of the strawberries are smashed. Pour in the strawberry simple syrup into the glass, citrus rum, and a few ice cubes to chill the drink, then top with club soda.
  2. Garnish with a sprig of mint and a fresh strawberry. Enjoy.
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This is a sponsored post on behalf of Le Creuset. As always all opinions are my own. 

Summer Vegetable Risotto with Grilled Chicken #PassItOnPotluck

I love risotto. However, I don’t like to stand at the stove top for 30+ minutes stirring. I mean don’t get me wrong, it’s a great arm work out and if your smart you can do some squats while standing at the stove top for a total body workout. Because after all you should burn off some calories before you indulge in the creamy rice blend. Now that I have a baby, risotto isn’t the ideal meal to make. So I’ve reinvented the way I make risotto and thus I’m able to bring you this recipe for Summer Vegetable Risotto with Grilled Chicken.Summer Vegetable Risotto with Grilled Chicken

Last Month, I received a large box at my door which contained a Le Creuset Round French Oven in Lapis. The box is part of the “Pass it on Potluck” campaign. Basically the french oven travels from home to home. You get to cook with it for a week or two and then pass it on to the next lucky guest! Le Creuset and Williams-Sonoma will be documenting the French Oven’s journey throughout the country and will be sharing your posts on their blogs, as well as Twitter and Facebook pages.

Earlier this year, Williams-Sonoma released a new signature color of Le Creuset in Lapis. Lapis is a deep blue color inspired by the semi-precious stone lapis lazuli which has been prized since antiquity for its intense color. This new color is available in a broad range of Signature cast iron and stoneware items online at Williams-Sonoma.com as well and can be found at one of Williams-Sonoma’s 256 locations across the country.

Summer Vegetable Risotto with Grilled Chicken

So you might be wondering what does risotto and the Le Creuset Lapis French Oven have in common? It’s the perfect pot to make risotto in. The day I got the box I made this recipe and then made it a week later again because I love the creamy comfort food that risotto evokes for me. I toasted the arbor rice and placed all my liquids inside the French Oven allowing it to bubble and cook itself with minimal stirring! I can have risotto after all for dinner.

Summer Vegetable Risotto with Grilled Chicken

I used up some of the summer veggies I had in my refrigerator and put two plump chicken breast on the grill. We love to grill chicken and veggies on the grill just about every night! I’m all for minimal dishes to clean in the kitchen. This recipe for Summer Vegetable Risotto with Grilled Chicken requires just one dish! It’s a one-pot dish with grilling! I grilled the corn and the asparagus and then added them to the risotto. I allowed the corn to cool first so I could remove the corn off the cob with my corn stripper. Easiest way to remove the corn kernels without a huge mess! Dinner was ready in 30-ish minutes. If you don’t count all the times I had to stop and take care of the baby! Dinner in our home is definitely a team effort now. I’m enjoying my husband in the kitchen. Although the rolls have reversed now and I find myself doing dishes every night so my hubby can enjoy a little extra time with the baby, and well, mommy can spend a few minutes to herself. Even if it is scrubbing dishes!

Interested in trying out the Le Creuset Round French Oven in Lapis? Sign up at: Pass it on Potluck

Katie Original Recipe

Summer Vegetable Risotto with Grilled Chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2

Summer Vegetable Risotto with Grilled Chicken

Ingredients

  • 1 tbsp unsalted butter
  • 1 small onion (about 1/4 cup)
  • 1 tbsp garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/2 tsp tuscan seasoning
  • 1 cup milk
  • 1 cup frozen green peas
  • 1/2 cup parmesan cheese
  • 10 asparagus spears
  • 2 ears of corn
  • 2 chicken breast
  • 1 tbsp McCormick Herb & Garlic Seasoning
  • Olive Oil

Directions

  1. In the Le Creuset Lapis French Oven, melt one tablespoon of butter over medium-high heat. Add onions and sauté for 5 minutes until translucent (mix occasionally). Then add the minced garlic and the arborio rice. Toast rice for 2 minutes, stirring it around the pot to prevent it from burning. Then add in the white wine to deglaze the french oven. Mix around to remove any brown-bits from the bottom of the French Oven.
  2. Add one cup chicken broth and cook for 10 minutes on medium-low heat with the lid on. Give the rice a stir once or twice. Once most of the broth has been absorbed add the tuscan seasoning, whole milk and frozen green peas. Mix well and cover for another 5-10 minutes until the milk is absorbed.
  3. While risotto is simmering on the stove top, fire-up the grill. Pour olive oil over chicken breast and massage in McCormick Herb & Garlic Seasoning. Grill on medium-low heat for 15 minutes until the internal temperature reaches 165 degrees Fahrenheit. Flip once to ensure even cooking. While chicken is cooking add the asparagus spears and fresh ears of corn to the grill. Cook for 10 minutes on medium heat while the chicken is cooking. Turn the asparagus and corn frequently.
  4. Remove the asparagus and corn from the grill, place it to the side to let it cool. Cut the asparagus in 1-inch pieces and remove the corn from the cob.
  5. Add the parmesan cheese to the risotto and gently fold in the corn kernels and asparagus. Mix well and then plate. Slice the chicken breast and place on top of the risotto. Enjoy!
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