It Finally Happened!!

My last post announced that we were chosen by a birth mother.  The Lord felt it was time to answer our prayers.  We are finally parents!!

Introducing our beautiful daughter Sophia.  She was born January 29th, 16 days early!  Our birth mother almost delivered in the car.  It was close, but they did make it to the hospital (BARELY!!).  She was born in the hallway at the hospital!

We were able to spend several hours at the hospital with our birth mother before going back to Mike's brother's house in Albuquerque.  We stayed there waiting for the relinquishment hearing that took place in Grants, NM.

We attended the hearing at the request of our birth mother.  After it was over, she handed me a letter before she left.  I sat in the hall of the court house and read the letter.  It was so beautiful.  I just sobbed.  All of the emotion that I had been holding in, waiting for this to happen came out.

We feel so blessed and humbled to have this sweet spirit in our lives.

Thank you to all of you who have supported us through this long and uphill journey to parenthood.  

The Best Gift Ever!

The day before Thanksgiving we received an email from our adoption attorney about a possible adoption situation.  There were some details that she needed to disclose to gauge our interest.  Ad after discussion and prayer, we told her we were still interested.

We put together a paper profile and she presented our profile (along with a few others) to the birth mother.  After what seemed like FOREVER, our attorney called us to let us know that the birth mother chose us!!!!!!!

So, if all works out, we will be parents in February!!!

Best.  Christmas.  Ever!

Creamy Chicken Piccata

I love finding new recipes.  I was looking for something to make dinner and couldn't think of anything, so I turned to the internet and found this dish.

My husband REALLY liked it, (honestly, so did I).  It is another keeper recipe.

The blog I found it on adapted this recipe from the Pioneer Woman.  I adapted it yet again.

The marinated chicken.  Can you see the basil and pepper???  Ohhhh... the goodness!
The "juice" is some of the marinade and water from the chicken.
The excess liquid does evaporate.  

See??  The extra liquid is gone.  

The sauce was REALLY lemony and that is why I adapted the recipe.
It's not that I don't like lemon, but it totally took over the flavor of the sauce.
I also omitted the capers.  I am not a fan of them.

Here is the finished product.  OMG!!!  

Creamy Grilled Chicken Piccata
inspired by The Pioneer Woman

Chicken
6 Tbsp lemon juice
6 Tbsp olive oil
2 Tbsp minced garlic
2 tsp salt
1/2 tsp black pepper
1 tsp basil
8 hand trimmed thin cut boneless, skinless chicken breasts

Pasta & Sauce
1 package penne pasta cooked

4 Tbsp butter
12 Tbsp lemon juice
1 Tbsp minced garlic
1 pint half and half (or heavy cream)
½ tsp nutmeg

4 tsp dried basil
2 Tbsp capers
2 cups grated fresh parmesan cheese

2 tsp chicken base

Chicken
Combine first 6 ingredients in Ziploc bag and mix well.  Place chicken in the bag with the marinade Marinate for a few hours in the refrigerator. 

Start pasta about 5 minutes ahead of everything and cook according to directions.

Cook chicken in a frying pan.  Once chicken is done, remove chicken and let rest.  In same pan, melt butter over medium heat.  Whisk in chicken base, garlic and lemon juice.  Pour in half and half and nutmeg then whisk until hot.  Add the parmesan cheese, basil and capers, then heat until cheese is melted.  Toss in pasta.

Slice chicken into strips and serve over pasta.

The Baking Has Begun!

The past two days have been filled with the aroma of Thanksgiving.  Cinnamon......pumpkin.....apple.... oh yeah.

Pies, cookies and cakes.  Oh man.  I love the holidays!

Snickerdoodle Blondies

I have been cooking and baking for years.  I have read all sorts of blogs are all about baking and cooking.  I got to thinking, why not put the stuff I make on my blog.

I am not as organized, sophisticated or good at photographing food as many others, I usually don't even think about taking pictures until I am done,  but oh well.

Here is the finished product:

Although they don't taste exactly like a Snickerdoodle cookie, they are delicious!!!

Snickerdoodle Blondies
http://reciperhapsody.wordpress.com

Cookies:
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon cream of tartar
1 teaspoon salt
2 cups brown sugar, packed
1 cup butter, at room temperature
2 large eggs, at room temperature
1 tablespoon vanilla extract

Topping:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
pinch of nutmeg

Preheat oven to 350 degrees F.  Spray 9×13-inch pan with nonstick spray, line pan with parchment and let it hang over the sides, then  spray the parchment with nonstick spray too. (The parchment is optional but creates nice handles to lift the bars out for easier cutting.) In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside. In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes). Mix in eggs, one at a time, then vanilla, beating until smooth. Stir in flour mixture until well blended. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly. Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter. Bake 25 to 30 minutes or until surface springs back when gently pressed. Let pan cool completely. When ready to cut, use ends of parchment paper to lift out baked bars. Place on a cutting board. Use a large, sharp knife to cut into bars.

Makes 20 to 24 bars