Skillet chicken with orzo pasta

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My mom used to make this skillet chicken with orzo pasta when I was growing up. I loved it and started making it myself when I moved in with Paul a few years ago. It’s pretty easy and very satisfying. She got it from a newspaper column that I think was in the San Gabriel Valley Tribune.

This meal is good for weeknights, especially because there are very few dishes involved. The fewer dishes, the better, as far as I’m concerned.

It’s great for lunches the next day too. I can’t remember for sure, but I think my mom packed this in my lunchbox when I was in junior high or high school. It’s funny to me that I can’t remember high school as well as I used to. It was 10 years ago now, so of course.

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Halloween with my little dinosaur

For Maggie’s first Halloween, she is going to be a dinosaur. I saw a pink dinosaur costume on the Carter’s website and thought that would be the perfect costume for her. Instead of buying that terry cloth costume, I bought separates from Carter’s that she could wear any time and get more use out of. My crafty sister-in-law kindly made the tail, attached it to a tutu, and added spikes to her hooded sweatshirt.

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The shirts I have in multiples

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I got one of these Gap modern stripe ballet back shirts, then within a month I ordered another one. It’s that good. I ordered the first in my current size but it fit loose, so I sized down for the second one. I have it in “coral & blue stripe” and “yellow stripe.” Unfortunately, it’s on final sale now and running low.

I like that it’s 3/4 sleeves because I feel like that’s perfect for fall days when it’s cold in the morning and warm in the afternoon.

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Meal plan vs. reality

This week has been a bit hard. I think I left the pozole out for too long after dinner. I didn’t think about it and still ate it for lunch on Tuesday. I had food poisoning starting around midnight. I took it easy on Wednesday and Paul’s mom came over to help.

Maggie skipped her afternoon nap on Friday and Saturday, which resulted in tired parents in the evening onward and more frequent night wakings. Not to mention, without the nap I didn’t really have time to clean or cook. But Sunday, Paul’s mom and sister came over to help with Maggie and housework. It was so, so nice.

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Chicken pozole rojo

Chicken pozole rojo

This recipe is based off a recipe on The Kitchn called 30-minute chicken pozole. Let me just tell you, it used to take me about 30 minutes back in the pre-kid days but this time it took longer. I have made this several times and it has always been easy and turned out amazing.

It’s a great weeknight meal. I used to make this when I would come home from work sometimes. I also like that it makes a lot of servings, so for some families there would be leftovers the next day.

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A realistic meal plan

Chili Verde Enchiladas

I have been so tired lately. Well, story of my life. Or at least since I became a mom. Even though I’m a stay-at-home mom, not working, and sort of creating my own schedule during the day, I’m just tired. I sort of create my own schedule but it’s a collaboration between myself and my child.

Lately Maggie sleeps great during the day and I actually can get things done during her naps. I can cook dinner, wash dishes, fold laundry, take a nap. But at night, I can’t sleep. Even if she sleeps better than normal, I find myself waking up at 1 am and again at 3 am out of sheer habit. Perhaps she’s waking up out of habit at this point too.

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Introducing Margaret Esme

For a while, I held off on writing a post about Maggie or anything at all for this blog. It’s been hard to find the time. But now Maggie is two months old and I want to share about her.

Also, I didn’t know what to say. Honestly, I felt sort of embarrassed about the circumstances surrounding her birth. She needed to be born early by C-section unexpectedly and I didn’t feel ready.

She was born three weeks early on Friday morning, December 14.

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Beer braised beef short ribs in a Dutch oven

Braised short rib with couscous

For this short rib recipe, jalapeño, onion, garlic, beer, and rosemary all come together to make a savory and slightly spicy braise. I love that the liquid imparts a lot of flavor on the short ribs in the long cooking process.

I should probably mention that you should plan on getting started on this about 3 hours before you would like to eat dinner. It takes about 1/2 an hour to prep and sear the meat and then it cooks in the oven for 2 to 2 1/2 hours. It is so worth all that time in the oven though. The meat becomes very tender and pulls completely away from the bone.

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