Family

Around Thanksgiving we took family pictures with my side of the family.  I wanted to wait to post until after all the Christmas cards went out so I didn't ruin any surprises.

Wyatt is just the cutest little guy around.

And so full of smiles!

Even though we were freezing it was fun to take the pictures.

I am so thankful for my amazing family!

The Christmas Story

I saw this video for the first time this morning on another blog and just had to share!  It's the cutest thing ever!    Wishing you all a Very Merry Christmas!!

Snow Day

I woke up this morning to the wind howling.  Justin was heading out the door to work and informed me that we got some snow.  I immediately sat down to check the school closings...just in case.  There we were, right at the bottom of the list, school was closed for the day!

It was so nice to stay home and get some last minute Christmas wrapping and baking done.  One more day tomorrow and the real break begins!! 

Taste of Our Home Tuesday Pan-Roasted Chicken With Lemon-Garlic Green Beans

I found this recipe on Pinterest and thought it looked amazing.  Sadly I did not read the recipe correctly as I was in a hurry to make it.  Instead of juicing one of my lemons, I sliced them both and put them in the bottom of the pan.  As a result we ended up with the most lemony green beans of all time.  We couldn't eat the beans they were so bad, but the chicken and potatoes had a wonderful flavor.  I am planning on trying this again because it truly does look like a yummy recipe!     

Ingredients

6  tablespoons  olive oil

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic, minced

1  teaspoon  kosher salt

1/2  teaspoon  freshly ground black pepper

3/4  pound  trimmed green beans

8 small red potatoes, quartered

4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions
1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
Tip
Choose firm potatoes that are free of sprouts. Avoid ones with a greenish tint; they can be bitter.

Christmas Decorations

As I made some new Christmas decorations this year, my goal was to come up with something that reminded Justin and I daily of the true meaning of Christmas.  We wanted this year to be different.  We wanted to slow down and cherish each moment with family and friends.  We wanted to give instead of get.  So often we get caught up in the hustle and bustle and Christmas is over before we know it.  We want this year and every year after to be focused on Jesus. 

In my search I came across this picture on Pinterest.

 

 We are removing and replacing windows so I came up with this version to set on my piano (since I don't have a mantle:))

I found a similar picture of this on Pinterest as well.  I loved how the manger scene was in the middle and the shepherds and wise men were facing it. 

A good daily reminder I will probably leave out all year round.

Taste of Our Home Tuesday: Pumpkin Crumb Cake

Around Thanksgiving I had found this recipe on Pinterest and pinned it.  I love anything pumpkin.  I didn't have time to try it until Sunday.  It is super moist and delicious!  The topping is a little crunchy and hard to cut through without smashing the cake underneath.  I really like that it's made in a loaf size pan instead of a large cake pan, it's easier for us to get it eaten before it's not good anymore.  Here is the original site where the cake was pinned from.  Enjoy!     

Picture by: Mommy? I'm Hungry!

Cake Batter
1 3⁄4 cups all-purpose flour
1 1⁄2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3⁄4 teaspoon salt
1⁄2 cup (1 stick) unsalted butter
1 1⁄4 cups sugar
3 large eggs
1 cup canned pureed pumpkin
1 teaspoon vanilla extract
1⁄3 cup milk
3⁄4 cup chopped walnuts (optional)

Topping
2⁄3 cup plus 2 tablespoons rolled oats
1⁄2 cup all-purpose flour
1⁄2 cup firmly packed light brown sugar
1⁄2 teaspoon cinnamon
6 tablespoons unsalted butter

Directions
Preheat oven to 350°F.
-Grease a 9x5x3-inch loaf pan and line with parchment paper.
-To make the topping, combine 2⁄3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side.
Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl.
-In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and 1 egg at a time.
-Add the pumpkin and vanilla extract to the wet batter mix.
-Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping.
-Bake the loaf cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool in the pan for 15 minutes.
-Turn the cake out onto a rack and cool completely.

Taste of Our Home Tuesday: Tilapia Parmesan

I found this Parmesan recipe on Pinterest a while back.  I was looking for something quick for dinner tonight and decided to give it a try.  Justin and I both really enjoyed it!  Instead of Tilapia I used the Swai I had on hand.  The Swai was rich, but the it turned out to be delicious!  You can find the original recipe here.  Enjoy!

Photo by KC_Cooker

2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
4 tablespoons butter, room temperature
3 tablespoons mayonnaise
3 tablespoons finely chopped green onions
1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
1/4 teaspoon dried basil
black pepper
1 dash hot pepper sauce

Directions:
Preheat oven to 350 degrees.
In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
Do not stack fillets.
Brush top with juice.
In bowl combine cheese, butter, mayonnaise, onions and seasonings.
Mix well with fork.
Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
Spread with cheese mixture and bake until golden brown, about 5 minutes.
Baking time will depend on the thickness of the fish you use.
Watch fish closely so that it does not overcook.
Makes 4 servings.
Note: This fish can also be made in a broiler.
Broil 3 to 4 minutes or until almost done.
Add cheese and broil another 2 to 3 minutes or until browned.