Monday, April 20, 2015

I run for her...


In just a few short weeks I am going to be running the second annual Slater’s Biggest Loser 5k. Last year I ran this 5k and it was the first one I had ever ran, I did it for me. It was amazing I was so proud and I didn’t finish last! Hooray! It was seriously one of the best feelings of my life, I had started a journey to change so much about my life not just losing weight but becoming a healthier person overall. And this 5k was kind of like the signing the contract on the dotted line it wasn’t the end of the journey but sealed the deal that I had seriously changed.

Now I am running this again, not for me though I am running for her. This years 5k is hopefully going to benefit one family in our local community greatly. This family has been through so much over the past year and a half. Their precious little girl was born with many congenital heart defects. Too many for me to remember or even try to explain.  I do know that this little CHD warrior has endured several procedures and hospital stays which is not only trying on her little body but for her mommy and daddy as well. Not only emotionally but financially, her mom has had to quit her job to stay home and care for this precious little girl. Now you may ask if you are running for her then why the picture of my little girl?

Well this is exactly why I am running, because I have never had to endure the pain and choices these parents have to make on a daily basis. I was blessed from God with a perfectly healthy child. Never have I had to sit in a waiting room while doctors operate on her heart , never has she had to spend a night in the hospital, never has she had to endure the pain that this little pumpkin has. And for that I am so so thankful. I cannot imagine going through what they have and the road they have ahead of them. I’m running because my precious one is healthy and another child isn’t and that isn’t fair but I can help and so can you. 
She is so sweet, how could we not help her!
If you are local and would like to register please fill out the form and send it in! All Proceeds will go directly to this family. If you are not local and would like to help please feel free to contact me I will point you in the right direction. 


Thank you advance for all who run, donate, help and pray. And Thank you God for my child’s health and please help bless this little one with a life of health in the near future! 


Wednesday, April 15, 2015

One Skillet Wednesday...Chicken Broccoli and Wild Rice Skillet...


One skillet Wednesday is BACK!!! Hooray! I know all of you were sitting on the edges of your seats waiting in anticipation. HA! Well if you are sitting at work trying to figure out what in the world you are going to serve for supper look no further! This healthy hearty dish is on the table in right around 30 minutes! What more could you ask for?!?!

I love chicken and rice casserole, just the plain old good one, you know chicken, minute rice, cream of chicken soup, yum! But occasionally I want to zest it up a bit and this does just that, plus you have a serving of veggies built right in, you have to feel good about that! This also is relatively low in fat and calories so very waistline friendly!  Give this a try and let me know what you think! I sure hope one skillet Wednesday is helpful for your family, because these dishes make life at my home much easier!

Chicken Broccoli and Wild Rice Skillet
2 Boneless Skinless Chicken Breast (roasted and diced)
1 bag Frozen Broccoli Florets
1 box Uncle Bens Wild Rice
1 can reduced Fat Cream of Mushroom Soup
1 cup Cheddar Cheese Shredded
Salt and Pepper to taste
Broth for thinning
Cook chicken breast as desired, roast, sauté, boil…whatever suits your fancy! Then take those breasts and dice, set chicken aside while you prepare the remaining ingredients. In a large deep skillet, prepare rice according to package directions, during the last 10 minutes of cooking add in the broccoli. When all liquid is absorbed and rice is tender, usually 20 minutes, stir in chicken, mushroom soup, and cheddar cheese. Season to taste. Turn heat on low and allow mixture to simmer for 10 minutes or so. Thin with broth if needed. ENJOY! 

Tuesday, April 14, 2015

Photography with Pigs...


Last week our family paired with another producer to hose our very first online auction for our show pigs. I mean everything is sold online why not pigs?!?!?! Well just as if you sell just about anything online you need a good description, a quality website, and most importantly you need good pictures. Easy enough right? Hum no, photographing 40-60lb pigs isn’t exactly the easiest thing I have ever done. It basically consisted of lots of quality time with the hubs, the floor of a trailer, honey, and being chewed on by pigs! 


Yes you heard that right the floor of our trailer; that is where I laid for nearly two days straight trying to get the perfect shot. As you can see by some of these outtakes I took very few perfect shots. The hubs had a glove laced with honey to entice them to stand still. It was a load of fun. 





Now I do love to take pictures but I don’t feel I am real great at it. This photography practice did not provide a great confidence boost for me. As you can see the hubs was a real trooper in the situation. I will say that the perfect shots I did get made it all worthwhile. 


I wrote this post today really because I wanted to share some of these cute pictures of some extra cute pigs! I hope you enjoyed the experience! I will say for our first timeout with an online auction we were pretty happy with the end. I know that next year I will be more prepared for the photography end. 





Monday, April 6, 2015

Bacon Cheddar Deviled Eggs...


As we all just celebrated Easter, I am certain that many of you have an abundance of eggs in your home.  Well here is a new spin on your typical deviled egg. These babies are delicious, a little sweet, a little tangy, and a lot of bacon cheesy goodness.

Now I will give credit where credit is due I got the idea for this recipe from my sweet sister-in-law to be. We were hanging out in my front yard last week one day watching Charlot play and she asked what I was bringing to Easter dinner. I said well all I could get mom to let me bring is deviled eggs. She says oh yum! Then she tells me that her Aunt Jane (HI JANE!!!)  makes deviled eggs with bacon and cheese in them. She says I know it sounds weird but it is delicious.

I thought why they heck not on Saturday as I was making the regular deviled eggs I’ll just turn some of them into bacon goodness. Oh how thankful I am that she introduced these to my life. Two things about the recipe one I always cook an extra egg because I can never seem to get all my eggs out of their shell perfectly. Two butter is in my egg recipe because butter makes everything better! Don’t question just do it! HA! Most of all just ENJOY!

Bacon Cheddar Deviled Eggs (Makes 1 dozen)

7 eggs
½ cup Mayonnaise
1 TBSP Butter Softened
1 TBSP Honey Mustard
1 TBSP Sugar
2 TSP Apple Cider Vinegar
Salt and pepper to taste
½ Shredded Sharp Cheddar Cheese
4 slices of bacon (cooked and diced)

Boil you eggs in a pot of water for 5 minutes. Turn off the heat and leave the pot covered for 15 minutes. Drain the eggs, run under cold water and peel as quickly as you can handle. Once eggs have fully cooled slice in half length-wise. Remove yolks and place in a small bowl. Place yolk halves on a platter for serving. Using a fork break up the yolks until left with very small pieces. Mix in mayonnaise, butter, honey mustart, sugar and vinegar. Taste then season with salt and pepper.  Fold in your cheese and bacon, reserve a little bacon for garnish if desired. Place egg filling into a zip top bag and snip the corner and pipe filling into whites. Top with remaining bacon. Chill until serving.

Thursday, April 2, 2015

Lemon Ricotta Cookies


Oh cookies are possibly one of my favorite desserts, I can justify eating multiples of them where two pieces of cake seems excessive, two cookies not so much! That’s the way I look at it at least. Well I found this recipe a LONG time ago and I think it was originally Giada De Laurentiis’s recipe, I’m not too sure though??? Who ever created this recipe was one smart cookie, HA! These cookies are light and fluffy, courtesy of the ricotta, and just enough of a punch of lemon without being too much!

I made these cookies last night to bring to work for some of my lemon lovin co-workers. And they went over quite well, ok really well. I just keep thinking how they would be the perfect cookie for an Easter dessert, or a bridal/baby shower. They provide the perfect amount of sweetness without being heavy. Now if you are not a fan of ricotta cheese do not worry you will not know that it is in here. Give these a try for your Easter weekend celebrations, and if lemon isn’t your thing switch up the citrus, I keep thinking orange would be delish! Let me know what you think!

Lemon Ricotta Cookies (makes 60 cookies)
2 ½ cups Flour
1 tsp Baking Powder
1 tsp Salt
1 stick Butter Softened
2 Cups Sugar
2 Eggs
1 (15 oz) Container Ricotta Cheese
Zest and Juice of one Lemon
Fresh Lemon Glaze
1 ½ cups Powdered Sugar
Juice and zest of one lemon

Pre-heat oven to 375. In a medium bowl whisk together, flour, baking powder, and salt, sit aside. With an electric mixer combine sugar, and butter until light and fluffy this typically takes 2-3 minutes. Add eggs in one and at time. Once combine well, add in ricotta, lemon juice and zest. Gradually add in flour mixture, mix until well incorporated. Line a baking sheet with parchment paper, and drop 2 teaspoon full spoons of the dough on to sheet. Bake for 12 minutes until bottoms are browned.
While cookies are baking combine ingredients for glaze.
Allow cookies to cool on a wire rack for at least twenty minutes. Once cooled spoon glaze over the cookies. Allow harden before packing.