Family is Everything

I’m a strong believer in the phrase “Family is everything”. They will always love you, encourage you, and will be there for you when no one else is. I also vehemently believe that the term “family” does not have to mean blood relation. Some of the closest people to me are dear friends who I love even more than those who share my DNA.

I’m bringing this up is because my daughter recently did a Girl Scout project about her ancestry. While working on it with her, it got me thinking about my own ancestry and the true meaning of family.

For those who know me, you know that growing up I was extremely close to all four of my grandparents. My maternal grandparents were the quiet ones who showed love through cooking a hearty Sunday meal, or taking us out in the backyard to look at my papa’s vegetable garden. My paternal grandparents, however, were loving individuals who opened my eyes to the beauty of culture, travel, and simple pleasures such as that of a Beatles record or a game of cribbage. I vividly remember days spent with all four of these beautiful people who had such a large impact on the person I am today.

With that said, I’m very sad to report that none of my grandparents are on this earth today. Luckily, my three children got to meet most of them, and their stories live on throughout pictures, recipes, and verbal anecdotes. Therefore, I’m happy to share with you below some recent photos and a recipe I discovered & shared with my daughter for her project.

 

13320508_1256173454407846_2945432524189797151_o (1)

My mother’s father in WW II with his picture of my grandmother always close by

003 uncle norman in the 1940's

My paternal grandfather in the 1940’s. He had a wonderful smile 🙂

IMG_1702

My paternal grandmother as a teenager:  such a beauty

IMG_1703

My Nana in her younger years. She was so beautiful.

IMG_1670

My great-great grandfather who was born in southern England and immigrated to Canada in the mid-1800’s. Anyone who has ever seen my father will know that the resemblance between him and his great-grandfather is uncanny.

Irish Soda Bread

This recipe is from my maternal grandmother, Nora . She was born in America but her heritage was 100% Irish. Her family originated in the cities of Cork & Killarney in Southern Ireland.

Ingredients:

  • 4 cups flour
  • 4 tsp baking powder
  • 2 tsp sugar
  • ½ cup raisins
  • 2 cups buttermilk
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp caraway seeds
  • ½ cup butter

Directions:

Sift together the flour, baking powder, baking soda, sugar, and salt. Gently add remaining ingredients and once dough is formed, turn out onto a floured surface. Carefully knead dough and shape into a round loaf. Bake in 350 degree pre-heated oven (on a parchment lined baking sheet) for 45-50 minutes, or until crust is golden brown.

**Note: be sure to place an “x” on the dough with a very sharp knife before baking. This represents the cross, and the purpose is to protect your household. Although my family is traditionally Roman Catholic, it’s a nice way to honor the tradition even if you do not share the exact beliefs**

IMG_1674

In the future I can only hope and pray that my children (& grandchildren) will think of me as fondly as I remember my grandparents.

xoxo Robin 

 

A Fancy Make Ahead Dish

Sometimes when we think of “make ahead” dishes, we automatically think of rubbery day old chicken or perhaps a simple baked ziti that can be popped in the oven. There’s nothing wrong with making casseroles ahead of time….trust me I do it on the regular…..but what I want to show you is that sometimes we can make “fancy” or “out of the box” dishes ahead of time with minimal prep too.

This week was a particularly tough one for me, as two of my three children were sick with completely different ailments (strep and a stomach bug) while the littlest one was fine- still running 1000 mph as I dashed from one room to the next. Laundry took up a lot of my time too lol. Regardless, us adults needed to eat. Although I had been living on rice cakes and tuna packets earlier in the day, I decided to make a savory galette. I began during the afternoon while (miraculously) the children were all asleep (for about 30 min lol). I took this time to make the dough (recipe below…..but SPOILER ALERT: it’s made completely in the food processor!!!). Once I had that done and it was chilling in the fridge, I prepped the base sauce ( EASY again with only THREE ingredients). Covered the sauce with plastic wrap and popped that in the fridge too. Next was the caramelized onions. This part obviously took the longest, but was still faster than expected (thank you strong stove top & my god given talent of holding toddlers in one arm while stirring food with the other). Finally, I knew I wanted to add a meat, as my hubby usually requires this in order to consider food a meal lol. Upon opening my fridge I came across some hickory smoked bacon, and quickly threw it on a sheet pan and popped it in the oven for about 12-15 minutes. At this point all the kids were awake, and my prep time was done.

About 4 hours later, I simply pre-heated the oven to 400 degrees, pulled out the dough and let it sit on the counter until pliable, piled on the toppings, folded, & cooked. Seriously so easy, and although I was apprehensive about exclusively using the food processor to make the dough, it came out extremely soft and flaky aka PERFECTION. Here’s the recipe I used:

Caramelized Onion & Bacon Galette with Savory Parmesan Cream

For the Dough: Combine 2 cups all-purpose flower, 2 tablespoons sugar, and 1/2 teaspoon salt (use fine sea salt if possible) in a food processor, simply pulsing a few times until combined.  Next, chop up one full stick of cold unsalted butter (aka 8 tablespoons) into tiny cubes. Add them into the mixture, then pulse until combined and you see pea sized crumbs formed.  Continuing to pulse, slowly add 1/4 cup of ice-cold water until the dough is just coming together. (you’ll know it’s ready when you can pinch together pieces and they stay together. If you need more water, be sure to add very slowly, with longer pulses and scraping down the sides of the food processor if necessary.) Once the dough is complete, turn it out onto a large piece of parchment paper, knead together until a ball is formed, then flatten into a small disk. Place another piece of parchment paper on top, and roll out until you have approx a 12 inch circle. (Don’t worry if the circle isn’t perfect, mine always ends up lop-sided lol). Take the dough and still using the two pieces of parchment paper, place on a large cookie sheet & refrigerate at least 2 hours or until ready to use. * Note: if you are going to use the dough another day, make sure you cover it tightly. This dough can also be stored in the freezer for up to 3 months *

For the Parmesan Cream: In a small bowl combine 1 cup mascarpone cheese and 3 tablespoons milk (if possible don’t use a milk alternative like coconut or almond milk, because it may negatively affect the taste of the sauce. You can use water, but go slowly and add one tablespoon at a time). Mix with a small flexible spatula or spoon until milk is fully incorporated. Next, add 1/2 cup finely grated parmesan cheese and 1 tablespoon finely minced fresh basil (or thyme or parsley whichever herb is your favorite) and stir well. Cover and refrigerate until ready to use.

Caramelized Onions: Using a very sharp knife, carefully cut 4 small-medium sized white onions as thin as you can. Then, using a pan or dutch oven, heat 2 tablespoons butter until foamy. Once foaming subsides, add the onions and cook until soft and translucent, about 8 minutes. Stir to avoid burning, add 3 minced garlic cloves, and continue cooking for about 30 seconds. Next, add 2 tablespoons sugar, and 1/2 tablespoon of all-purpose flour. Continue to cook the onions on low heat for about 30 minutes, stirring regularly, until dark brown in color. Be patient, sometimes the process may take more like 45 minutes, depending on your onions & stove. The point is to get them a deep brown, very soft in texture, and stir consistently as to avoid burning. Once they are ready, set aside and let cook in a bowl. Cover and refrigerate until ready to use.

How to cook the Bacon: Take 1/2 lb bacon of your choosing and bake on a foil lined sheet pan for 12-16 minutes at 375 degrees. When fully cooked, drain on paper towel lined plate. Let cool, chop, and then refrigerate until using.

Assembling & Cooking the Galette: Take out all the components and allow them to come to room temperature. It’s important that the dough be pliable or else it will crack. Once ready, begin by spreading a layer of the cheese “sauce” in the center of the dough. Create about a 10 inch circle, leaving room around the edges. Next,  place the caramelized onions over the sauce. Finally, add the bacon pieces in an even layer. Finish assembly by taking each side and folding it in- don’t worry about this being fancy- the whole point is to make a “rustic” tart. (Mine looked like a deformed diamond, but sometimes taste is more important than presentation lol) Lastly, bake the tart at 400 degrees for about 25 minutes, or until dough is cooked through.

Hope you enjoyed this recipe. Sorry I didn’t have a full picture of the final product- my husband tore into it before I could snap one. But the bottom right hand photo is of two pieces that were left for me to eat lol. They were delish if I do say so myself 😉

Remember though, that this recipe just a guide. You can make a galette sweet, savory, or tailor it to any specific dietary needs. Here’s a couple of other unique options I like:

  • nectarine, smoked mozzarella, arugula, & balsamic
  • salted caramel & apple
  • asparagus & goat cheese
  • hot Italian sausage, zucchini, & ricotta
  • butternut squash, purple onion, sage, & brown butter
  • mixed berry with lemon glaze
  • THE POSSIBILITIES ARE ENDLESS 🙂

 

Let me close out this post by saying that although the infamous French cook Julia Child stated, “Cooking Well Doesn’t Mean Cooking Fancy” ; I think sometimes it does! And in my mind, fancy doesn’t have to equal difficult. So go out there and make something easy & beautiful!

anise aroma art bazaar

XOXO Robin

Happy New Year!

It’s hard to believe another year has come and gone. 2018 was both challenging and extremely fulfilling. As a family we experienced many new firsts- most notably buying a new home which we have partially remodeled- and have big plans for the future with. Healthwise, I personally, along with those in my family, had quite a tough year. However, the last few weeks have brought wonderful news and positive health for the times ahead. Professionally….well…..I certainly did not focus on this blog and make time for it as I thought I would. I apologize to those reading this. I know it’s been quite a while since my last post. BUT…. ISN’T THAT WHAT THE NEW YEAR IS ALL ABOUT? New chapters, new beginnings. A blank slate to start anew. And that’s what I plan to do here. Instead of running from myself (and this blog), I’m vowing right now to share my struggles, my good days and bad, the times when being a mom is the best feeling in the world, and those days where my 3 girls make me want to catch the next train to anywhere lol. I promise it’ll be worth the read….I have so many new and exciting recipes, ideas, stories, and anecdotes to share. So come along for the ride. Let’s start with what no one would dare put as a New Years Day recipe. Nope it’s not a detox soup or skinny smoothie. It’s carbs, and fat, and comfort food. It won’t help you lose that extra 10 lbs you say you want to (or in my case the 5 that I gained this holiday lol) but it’s a comforting meal to share with those we love on a cold day at home, relishing in this new year before us (or nursing you hang over at 4pm in the afternoon lol).

Wishing you and yours a Happy, Healthy, Peaceful, and Prosperous 2019!!

xo Robin

Note: Many people don’t heat heartily on New Years Day, for various reasons….some of my past reasons have been too full from the night before, too hung over, or the infamous “I’m starting my new diet TODAY”. Newsflash: Since having kids, I noticed that none of these reasons were good ones, so I eat what I want. That doesn’t mean I pig out, it just means that I view this day as another holiday, one to be thankful for and enjoy a beautiful homemade meal with those around me. Shown below are 3 recipes for a starter, main dish, and desert I love. They may not exactly all fit together….fin fact….it’s a bit of a global tour….but when the main dish is one which includes carbs, a cream like sauce, and veggies, it’s hard to pick a light starter that isn’t a duplicate. As for dessert, well, I don’t typically indulge in dessert so when I make it, I make what I like lol.

Note 2: If you are a wine drinker like me, I like to pair the chicken pot pie with the same wine I cook with- typically a dry white such as a Pinot Grigio or Sauvignon Blanc. Stay away from sweets such as reisling or chardonnay if you can- I find they don’t make the Pot Pie dough as enjoyable. If you are like my husband and loathe whites, try aerating your red. I’m a picky red drinker and like mainly Cabernet Sauvignon, which I feel goes with everything.

Starter: Mediterranean Platter

Want to know the best part about this recipe? It’s almost all (gasp!!) store-bought! The only thing I personally prefer to store made items, is my hummus, upon which I faithfully use Ina Garten’s hummus recipe (with an extra dash or two of hot sauce). For this particular starter, I’ll stick with plain hummus, although I usually mix it up by adding roasted red peppers or artichokes (separately NOT together lol)

Ingredients:

Homemade hummus (store-bought is totally fine too)

Stuffed grape leaves

Fresh, warm, pita bread cut into triangles

Feta cheese ( whole or crumbled. I’ll leave that up to you- based on how you want to serve it)

Sliced cucumbers

Baby Carrots

Cherry tomatoes (these are optional- if they’re out of season or too acidic, don’t worry about it)

Mixed salted nuts ( I typically use a mixture of almonds & cashews)

Pitted Kalamata Olives

Tabbouleh Salad ( although this is a simple one to make, I usually opt for the quicker store-bought one…shhhhhh don’t tell my husband lol)

Freshly sliced lemon, whole oregano & rosemary (for garnish)

Directions:

Using whatever piece of serveware you like best, [I love either a large rustic wooden cheese board or white porcelain square one] gently arrange the ingredients and simply place out for eating.

tumblr_o4ixvo9cWl1tuqkmto1_1280.jpg

Main: Chicken Pot Pie

Ingredients:

For the pie dough:

2 1/2 cups all purpose flour (plus more for dusting the work surface)

1 teaspoon salt

1 tablespoon sugar

1 cup (aka 2 sticks) unsalted butter, chilled and cut into cubes

6 tablespoons ice water (you may need more to reach the proper consistency)

2 tablespoons shredded [mild] cheddar cheese

For the filling:

1.5 lbs boneless, skinless chicken breasts

2 cups low sodium organic chicken broth

1 1/2 tablespoons vegetable oil (can be subsituted with another oil such as avocado)

1  white onion, diced

3 carrots, peeled and diced

3 celery ribs, diced

3/4 cup frozen peas, thawed

4 tablespoons unsalted butter

1/2 cup all purpose flour

1 1/2 cups milk

3 tablespoons dry white wine

A few dashes of your favorite hot sauce

3 tablespoons dry sherry

1 teaspoon fresh thyme, minced

Salt and freshly ground black pepper

3 tablespoons fresh parsley, minced

Directions:

  1. Make the pie dough: Using a food processor, mix the flour, salt, and sugar until combined. Add the butter and pulse, until just combined (do not over mix). Pulse in the cheddar and then the ice water. Go slowly when adding the water, as to not make the dough too dry or watery. Ideally, you want the dough to be wet to the touch, but clear the sides of the bowl. Form dough into a ball, split in 2, and flatten into 2 disks. Refrigerate the dough for at least 1 hour.
  2. Cook the bottom part of your pie: Pre-heat your oven to 400 degrees and adjust the oven rack to a lower-middle position. Next, take out 1 disk of the pie dough, flour your work surface, and roll out the dough with a rolling pin until you have enough to cover a 9″ pie plate. Place fitted dough in pan, and trim excess if necessary. (You can also crimp the edges to make a neat presentation) Next, lightly prick the dough using a fork, and blind bake* the crust until just beginning to brown, about 20-25 minutes.
  3. Place the boneless, skinless chicken breasts and all of the broth in a medium size dutch oven (a stockpot would work just fine too), cover, bring to a boil, and simmer for about 10 minutes or until cooked through. Transfer the chicken to a bowl, and when cooled, shred. Reserve the chicken broth in a measuring cup.
  4. Increase the heat to high and heat the vegetable oil in the now empty pot. Once warmed and shimmering, add the onion, carrots, & celery, season with salt & pepper, and saute for until tender, about 5 minutes. Next, add the white wine and cook another minute or two until alcohol cooks off. Then transfer the vegetables to the same bowl as the chicken.
  5.  Using the same pan, heat the butter on medium-high heat. Once melted and foam subsides, add the flour, whisking constantly until incorporated for about 1 minute. Be careful and do not burn the roux.
  6. Whisk in the reserved chicken broth, followed by the milk, and minced thyme. Steadily whisk until fully incorporated and not lumpy. Bring this mixture to a simmer, and continue to simmer until thickening, about 1 minute. Once completed, season with salt, pepper, and stir in the sherry.
  7. Pour the sauce over the chicken & vegetables, add in the peas and parsley, and stir to mix. Season again if necessary with salt and pepper. Add a few dashes of hot sauce until the taste is to your liking (for me it’s usually about 4-6 dashes).
  8. Pour mixture into the pie crust and top with remaining dough. Don’t forget to cut slits in the top to allow air to escape. Bake at 400 degrees for about 25-30 minutes, or until the top is golden brown. Serve hot.

*If you aren’t familiar with the term “blind bake” this refers to cooking a pie crust before filling it. Typically the crust is covered with foil or parchment paper and filled about 2/3 of the way with pie weights ( I don’t own pie weights, so I use either dried beans or rice). For more info about this cooking technique, check out this brief article from King Arthur Flour: https://blog.kingarthurflour.com/2015/11/23/blind-bake-pie-crust/  

IMG_5150

Dessert: Mini Tiramisu Trifles

Delicious dessert: check! Cute individual trifle glasses: check!

Not gonna lie though: this recipe is not mine. I have tried my hand multiple times at tiramisu, and have gotten pretty decent at it, but right now I just wanted an easy recipe to follow myself. Here’s one  I LOVE  from a fellow blogger: https://www.lifeloveandsugar.com/2017/01/13/mini-tiramisu-trifles/

 

Mommies are Humans Too

balance business cobblestone conceptual

“Mom I need you”

“Mommy I’m hungry”

“Mom can you help me with my shoes?”

Mommy, MOMMY, MOMMMMMYYYYYY

I hear that about 30 trillion times a day. If you’re a fellow mom, I bet you do too.

Now let’s switch gears. When talking to others, instead of introducing myself as “Robin”, I tend to say, “Hi, I’m _______’s mom”.

AND 9 times out of 10, whether I’m with my children or not, they become the sole focus of my conversation.

With that said, I believe it’s safe to assume that my children take up 99.9999% of my time both physically and mentally. But, is .000009% enough energy to allocate to myself? Probably not.

Make that Definitely not.

And…..that’s where we as moms need to make a change. No, we shouldn’t slack off as parents, or spend less time or energy on our children. We love them more than anything and want to make these years memorable. But in all honesty, we can’t forget who we are as people. Our roles are not singular.

This brings me to the main point of my post. When do we as moms (or dads!!!) stop remembering who we are, what we enjoy, what our hopes and dreams are……and put all of that aside to be known only as “so and so’s mom/dad”?

This topic is a difficult one and a sensitive one, but nonetheless, important. It’s something I have been truly struggling with over the last year.

HOWEVER, you and I alike, do not need to wallow or give in and think, “well, being a mom is the only important job in my life”, because IT’S NOT. So, I challenge you (as I challenge myself) to start by making a list of all your hopes and dreams. Sounds corny, I know. But it really isn’t. These dreams, or goals, could be as small as making time to eat breakfast in the morning or as large as a big career change. Then, after making this list, get together with a friend, family member, colleague, professional, or anyone else you feel comfortable with, and map out how you can get started working towards these goals. It doesn’t matter if you only make one ounce of progress, as long as it’s forward progression, it will help you. Good luck friend, I know we can do it!

xo Robin

PS- I’d love to hear from some of you as to what your ideas

and dreams are & what your plans look like. I’ll be sure to post mine too!

 

Judgy-ness

 

 

woman wearing brown corduroy coat holding mug while sitting on chair
Photo by Daria Shevtsova on Pexels.com

I recently read a quote that resonated deep in my heart and mind. it was, “People are hard to hate up close”.

I have always believed that “hate” is a strong word. I try to avoid it at all costs. However, it has taken up space in my vocabulary more than a few times in my three decades of life. Just the other day I was dealing with a particularly difficult person and dropped the “H” word when discussing the ordeal with my husband. Later that night, after reading the quote, I thought, “hmmmm……that’s so true”…..but didn’t think much more of it. The next day, while standing in line at Starbucks, I encountered a sour looking person who happened to be rude to everyone around her. My immediate reaction was to think, “WTF?!”. But instead, I remembered the quote and thought about all of the things that person could possibly have going on to make her so disagreeable.

I’m not saying everyone has to allow others to walk all over them, or that you can’t get pissed off. If you’re faced with a pain in the ass client, or a rude sales clerk, or get cut off while driving down the highway…by all means….feel free to get mad. But if you see that one mom in your kid’s class who always has a scowl on her face or walks by without saying hello- try not to judge. We may not know that she recently lost her job, or is struggling with weight loss, or got divorced. Or even if its’ none of those things, perhaps she has social anxiety and doesn’t know what to say to others.

I might sound like I’m preaching here, and if so, I apologize. I’m 100% guilty of being “judgy”. I honestly can’t even count on two hands how many times I’ve said that “so & so’s mom is such a bitch” or “I can’t stand the cashier at ‘x’ restaurant because she’s not perky enough and always has an attitude.” I’ve even said it to my kids when they’re in an argument with a friend…..yes I was that mom who told my 8-year-old, “don’t worry about so and so – she’s just being mean because she’s jealous that you’re smarter and prettier than her”. Sooooo yeah, I’m not perfect. At all.

But, I have made a conscious decision to try my best. Going forward I will no longer hold that air of “judgy-ness”. No one truly knows the challenges I face daily, and I don’t know what others are facing either. Therefore, let’s really really try to be mindful. Be mindful of others’ feelings and respect that sometimes they may not be pleasant. After all, we’d have a lot more room for positive energy when we remove the negative from our lives.

Summer is Here! And So Are Some Warm Weather Recipes

Can you believe Memorial Day was this past weekend? I can’t. As the unofficial start of Summer, I was hoping for a bit nicer weather, since the Hudson Valley had only one of the three days without cloud cover. Regardless, I’ll take the heat we’re going to have this week, and share with you some of my favorite “intro to Summer” recipes. Hope you enjoy!

Avocado Fries with Chipotle Lime Sour Cream

(this is not my recipe so click the link please) 

I love this as an appetizer for any meal, especially a BBQ because it has some crunch but without the guilt of eating potato chips.

 Crispy Baked Avocado Fries 500 1153

Italian Tortellini Salad

Ingredients:

For the salad:

  • 1 package tri-colored tortellini
  • 1 1/4 cup yellow & red cherry tomatoes
  • 1/4 cup red onion
  • 4 oz pepperoni
  • 1 can (drained) marinated artichoke hearts
  • 1/2  jar (drained) roasted red peppers
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh parsley

For the dressing:

  • 3 cloves garlic, diced
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh parsley
  • 1 teaspoon dried oregano
  • 3/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • Salt
  • Pepper

Directions:

  1. In a large pot, boil water and cook tortellini until done (about 8-10 minutes). Drain in a strainer, rinse with cold water, and set pasta aside in a bowl with a little bit of olive oil to cool (just enough to coat the tortellini, as the olive oil will keep them from sticking together)
  2. While the pasta is cooking (or cooling) slice the cherry tomatoes, olives, artichoke hearts, roasted red peppers, and pepperoni. Dice the red onion,  parsley, & basil too.
  3. For the Dressing: In a small mason jar, combine balsamic vinegar, remaining olive oil, diced garlic, parsley, basil, and dried oregano. Put the top on the mason jar and shake vigorously until combined.
  4. In a large serving bowl, add tortellini, tomatoes, olives, artichoke hearts, pepperoni, red onion, roasted red peppers, shredded mozzarella, and balsamic vinegar dressing. Stir to combine and season with salt and pepper to taste.
  5. NOTE: If the balsamic vinegar is a bit strong for your liking, feel free to add more olive oil (one teaspoon at a time) or even a dash of  Dijon mustard or maple syrup (sounds gross I know, but I promise that the sweetness will add just enough contrast to counteract the vinegar. Remember to add SLOWLY and only a 1/2 teaspoon at a time until reaching your desired taste)
  6. Italian-Tortellini-Salad-DelightfulEMade-vert2-683x1024

Grilled Chicken: Citrus Style

There are a million different ways to marinade and / or season chicken and grill it. This past weekend, I came up with a rather tasty and light version of grilled chicken breasts that I’d like to share with you. I would definitely use this recipe on seafood as well.

Ingredients:

  • 4 organic boneless, skinless chicken breasts
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh orange juice
  • 1/4 cup olive oil
  • 1/8 cup of your favorite Italian salad dressing (I use the oil based, not creamy one)
  • 4 cloves garlic, chopped
  • 1 lemon chopped into quarters
  • 1/2 orange, chopped into quarters
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons dried oregano
  • salt
  • pepper

Directions:

  1. 24 hours before cooking, rinse the chicken breasts and pat dry. Season lightly with salt & pepper. Place chicken in a  1 gallon freezer bag with the remaining ingredients. Place the chicken in the refrigerator and allow to marinate. Periodically massage the chicken inside the bag.
  2. When ready to cook, preheat your grill to 400 degrees. Once at desired temperature, cook the breasts, turning once  half way for about 10 minutes per side, or until internal meat thermometer reaches 165 degrees. (NOTE: cooking time will depend on thickness of the chicken. It’s always a good idea to check “doneness” with a meat thermometer) You can also grill the lemon & orange slices for a few minutes as well.
  3. Let chicken rest for 5 minutes before slicing and serving with a delicious side dish or on top of your favorite salad.

images

Enjoy!

 

Robin xo

Self-Care

Why is it that as mothers, or simply as women, do many of us feel guilty about self-care? I use this term generally, as it can mean everything from getting a massage, to attending a spin class, or simply taking time to read a book or have a glass of wine. As a mother of three, I know 100% that my self-care takes a backseat to everything else. And when I can set aside a few hours (or even minutes), the mom guilt kicks in…..strong….

What’s interesting is that I recently read an article that talked about parent self-care not being an indulgence, but a necessity. It’s so true. In order for us to function properly as care givers to our loved ones, we must first take care of ourselves. If only it was that easy.

With that said, I’d like to “challenge” every mom, dad, grandmother, grandfather, whoever you are, to take 5 minutes out of today to think of how you can better your self-care. Then, I “challenge” you again…to do it. Let me know how you make out. I’ll chronicle my journey too.

xo Robin