9 Signs Your Relationship Is Healthy

I came across this article on MindBodyGreen. I love it! So many great signs that point to a healthy relationship.

I am so lucky to be able to say that my husband truly is my best friend and soulmate. We’ve been together almost 12 years and married almost 11. We have 2 awesome kids together, and I love his 2 older kids so much! I love being able to create a safe haven for our family where everyone is comfortable and can be themselves. I’ve told our oldest son that the best thing he can do for himself, is be himself! My husband allows me to be me and I allow him to be him. That’s who I fell in love with, that is who I will always love! Love this article!

 

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MMMMM Pear Butter!

Pear Butter Pork Roast

Make pear butter ahead of time:

8 pears
1 c. packed brown sugar
1 cinnamon stick
1/8 tsp salt

Place all ingredients in a crockpot and stir so sugar is mixed with pears. Cook on low for 6 hours. Let cool for 1-2 hours, then blend until it’s to your desired consistency. Once this is done, you can store the pear butter in the fridge for up to 3 weeks. This is also really good on toasted wheat bread.

Preheat oven to 375. Take 1 cup of pear butter and rub on the outside of pork roast. Either smoke the roast or bake until internal temperature is 145. Let rest for 5-10 minutes, then serve! I baked this in the oven for about an hour and in a separate pan roasted carrots, potatoes, onions, and lemons tossed in olive oil, thyme, oregano, salt, and pepper for the same amount of time.

I’m Going To Get Up On A High Horse For A Second!

217907_3417653567624_1590177187_n <—– Get it! Me on a high horse 🙂

Just kidding! Over the past few years, I have definitely grown as a person. I’ve matured, I feel like I’ve become a better person, a better mom, and a better wife. I’ve grown in the areas that are important to me. One of the things that has helped me grow is learning to Let Go!

There are situations, people, personalities, etc. that wear on you. It causes you to dread situations, dread seeing people, and dread all sorts of things. I’ve learned that the more I learn to let go, the happier I am. I can’t change things that happen in the past. All I can control are the present and hopefully a little bit of my future. I don’t want to hold a grudge. I have found that grudges tend to hide who that person actually is. Maybe I just met you and you irritated me right from the get go or you did something that just irked me. Why hold onto this negative feeling, when you could have been having a bad day or a bad moment and I just happened to catch you at that time? We all do dumb things, but we need to move forward, let go, and continue to grow and become a better, more positive person. While I don’t have this mindset 100% of the time, I do try to focus on this more and more. Let go of the negativity and focus on the positivity. It’s all around you when you look for it!

Italian Gumbo – SAY WHAT???

Last night, I made an awesome and VERY easy meal! It was a mix between Fettuccine Alfredo & Gumbo. It was fantastic! Hope you like it! 🙂 And as always I forgot to take a picture!

1 – 16oz bag of pasta shells
1 package of Andouille sausage, sliced into 1/2 inch pieces and then cut in half
1 small onion, diced
4 cloves garlic, minced
2 – 14.5oz cans of Italian diced tomatoes
2 c. heavy whipping cream
3 ears of fresh corn, corn removed from the cob
Parsley to garnish

Cook pasta according to the package instructions. While the pasta is cooking, cut up the sausage, onion, and garlic. Put in a large pan and cook until onions are tender. Add in tomatoes, cream, and corn. Cook for about 8-10 minutes. Once pasta is done, drain and add to large pan with the cream sauce. Mix well and cook for a few minutes longer, then serve! Top with chopped parsley to make it extra fancy!

Shrimp & Sausage Boil #justonepot

1150933_10200280511682965_2029710490_nThis was such a HUGE hit with the family that I had to share with everyone! 🙂 It was easy and SO good!

Shrimp & Sausage Boil

1 bag Zatarain’s Crab Boil Bag
2lb small red potatoes
2 onions, peeled and quartered
2 pork sausages, cut into 2-3 inch pieces
4 ears of corn, cut in half
2 lbs shrimp
Old Bay Seasoning

In a large pan, combine water and boil bag, then bring water to a boil. This needs to be a very large pan. If you don’t have one, split all the ingredients into 2 separate pans and purchase an extra boil bag. Once water is boiling, add potatoes. Bring back to a boil and boil for about 5 minutes, then add sausage and onion. Cook for 20 minutes, then add corn. Once corn has been in the pan for 10 minutes, add shrimp. Continue to cook everything together for 5 minutes. Drain in a colander, then spread on large platter. Once food is on a platter, lightly sprinkle with Old Bay Seasoning.

MEXICAN STEWED CHICKEN #justonepot

MEXICAN STEWED CHICKEN

1 large pack of chicken thighs (2-4lbs worth – depending on how many you are feeding)
2 c. veggie broth
6oz green chiles
2 cans tomato paste
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
1/2 TBSP cumin
1 tsp oregano
1/2 TBSP parsley
1 tsp paprika

MexicanChicken2 MexicanChicken1

 

 

 

 

 

 

 

 

Place all ingredients in a large pot, then cover with water. Bring to a boil. Once boiling, lower heat to a simmer and cook for an hour, stirring occasionally. Serve on top of rice, topped with cabbage and a tortilla on the side. We also served this with a side of steamed carrots for some extra veggies.

Easy One Pan Chicken with Gravy #justonepot

This is an easy and delicious meal, that goes well with the weather starting to cool down a bit. I like to serve it with a nice, warm bread on the side.

1 TBSP Olive Oil
1 1/2 lb chicken breast or thighs, boneless & skinless
1 med onion, cut into 6 pieces
4 cloves garlic, minced
7 medium red potatoes, sliced into 1 inch cubes
5 large carrots, peeled and sliced into 1 inch pieces
4 stalks celery, sliced into 1 inch pieces
2 c. chicken broth
1 tsp mustard powder
1 tsp red pepper flakes
2 tsp thyme
2 tsp oregano
1 tsp basil
1 TBSP parsley
Salt & pepper to taste
2-3 TBSP flour

Pour olive oil in a large pan and place over medium heat. Your pan should be pretty large because everything is getting cooked in one pan. When oil is warm, place chicken in the pan and cook until no longer pink. Remove chicken from pan and set aside. Add garlic, onions, potatoes, carrots, and celery. Cook for about 5 minutes, stirring occasionally. Add chicken broth, mustard powder, red pepper flakes, thyme, oregano, basil, and parsley. Bring to a boil. Once boiling add chicken back to pan and sprinkle with salt and pepper. Reduce heat to medium-low, and cook until vegetables are tender. Once vegetables are to your desired tenderness, remove chicken and vegetables from the pan, leaving only the liquid in the pan. Slowly whisk in flour, starting with 1 TBSP, working up to more if needed. Once the gravy is to your liking, pour on top of chicken. Serve with a side of bread and your favorite hot sauce.