Like seriously, it’s about five times a week. She’s super comfortable around heat sources, tools, and utensils. Plus, she loves trying new foods and dishes. I think when she has a hand in cooking, she’s more into trying whatever we cook.
Her favorite part is mixing and stirring our food. At first, it went normal. Lately, though, I’ve noticed she’s been doing something a little weird while I cook.
It doesn’t matter how many pots we use, she stirs with every single bamboo utensil. Weirder than that, she only uses the utensil for one stir and then discards it.
Not only is it a strange practice, it calls for a ton of clean up.
I guess toddlers like making a mess too. Maybe it’s about time she starts helping with all the dishes.
Let’s hope that she always loves cooking with me and wants to experiment with her food, but maybe gets a little less messy as time goes by. Even just practicing using one utensil instead of them all.
Toddlers are just weird.
Does anyone else’s toddler have to use every single one of an object? Mila does this with paint brushes too!
This is going to sound silly, but I’m so intimidated by cooking chicken.
I have this fear it’s going to be REALLY raw and it gives me the creeps. So, when I do make it, I usually bake it for a few more minutes than what a recipe calls. Any recipe that says to put it on the grill or pan, I just skip it.
Until I came across this one.
This grilled caprese chicken made me feel like I was back in Italy.
Not only was I able to grill it on the stove top, it was so good and not raw. I think this is a culinary win on my part! You should try it too.
Here’s what you’ll need:
4 chicken breasts
2 teaspoons of Italian seasoning
2 teaspoons of salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of black pepper
Tomatoes (I used roma, but you could use other kinds too)
Grill or griddle
That list seems huge, but it all comes together and you probably already have a lot of the ingredients. This recipe is also a little more in depth than what I usually share, but it’s pretty easy to follow along.
First, turn on your grill or griddle to a medium heat. This way it’s warmed up after you’ve prepped.
The, beat your chicken. No really. Wrap your chicken in parchment paper and hit it with a rolling pin. You’re trying to make your chicken have an even thickness.
After it’s evened out, brush on olive oil.
Next, it’s time to season. You can either mix your seasonings together in a separate bowl (what I did) or put it on top of the chicken. I always add extra salt and pepper too. Place on the grill or griddle and let it cook for five minutes. Then flip it over for five more minutes.
Pro tip… I used a griddle. To get the grill effect, I placed a baking sheet over my chicken to keep the heat in.
While your chicken is cooking. Slice your tomatoes and mozzarella if it isn’t pre-sliced. This is also a great time to chop your basil too.
Once your chicken is finished cooking on the second side, flip it over again. Place two pieces of mozzarella on top of each chicken. Cover them back up and let the cheese melt for about two to three minutes.
After it’s melted, plate them and put the tomatoes, basil, and balsamic glaze over top.
For sides, I made broccoli and garlic-butter noodles. It tasted great and Mila even enjoyed a few bites of the chicken too. She was way more into the noodles though.
I hope you enjoy this recipe and if you give it a try, let me know in the comments!
Let’s discuss my weird obsession with Mexican food. I feel like I’m always craving it and it’s easily adjustable for meatless Monday’s. Maybe it’s my love for rice and avocados, but any time I look for a new recipe, it’s usually what I find.
After a busy day yesterday and a swollen ankle (I hurt it a few weeks ago and it hasn’t gotten any better, actually it’s been worse this last week), I knew I wanted to try something quick and easy. Usually I go to recipes I’ve made before, but last night I was feeling inspired.
A quick look on Pinterest led me to a crunchwrap recipe. Mila and I both LOVE crunchwraps when we go to Taco Bell. I figured I’d give it a go… how hard could it be?
I got all my ingredients ready and even spiced up the rice. Everything was tasting and looking amazing. Let’s just say, I was feeling proud of myself. Until, I got to the wrap and folding part of the meal. Then it all went bad.
Okay. I’m just going to be very blunt, I failed miserable. For about ten minutes, I tried different ways to wrap it. Each time, everything in the middle would fall out making more and more disappointed. After twenty different tries to keep it all together, I gave up. I tasted everything and realized it was all good. Maybe I didn’t need a wrap… so I created what is now known in our family… The Fiesta Bowl.
Since COVID has been here, I’ve realized I’m just amazing at gathering ingredients, seasoning them, and throwing them in a bowl.
The Fiesta Bowl:
One can of black beans
One tomato (I used Roma because it’s what I had in hand
It’s a pretty simple recipe and standard ingredients I use all the time. As you can tell if you’ve looked at some of the things I’ve posted. The spices in the rice were amazing. They completely changed the taste of the almost crunchwrap. Unfortunately I didn’t have cumin, but I’m actually glad I didn’t because it tasted so good. The fresh vegetables were refreshing and we have leftovers for lunch!
The longest part was cooking the rice (and figuring out I couldn’t fold tortillas), but it was easy for me with Mila and Max running around. After it was all thrown together in the bowl, I realized I needed to name it something fun after the craziness. Plus, it did really taste like a fiesta in my mouth too.
Another positive with this recipe and really these ingredients in general is Mila loves it and I know a lot of other toddlers who approve too.