Another Visit with Doctor House

Cole and I went back to visit Doctor House yesterday. Cole continues to puke after almost every meal, and he just seems uncomfortable. So, I figured we needed to go back to Doctor House for a checkup. It's a good thing we went because we found out that Cole has only gained 8 ounces in the last 4 weeks. He should have gained around 2 pounds in that time. Anyway, between the poor weight gain and the puking, Doctor House decided to move forward with an esophagogastroduodenoscopy to figure out what's going on. For those who are interested, here is a link that describes the surgery:

http://en.wikipedia.org/wiki/Esophagogastroduodenoscopy

Say a little prayer that everything goes smoothly and we get some answers!

Update: Operation Stinky Pants

It's been 3 weeks since I did away with diapers for Sydney! Although it was difficult at times, I never backed down - she's not worn a diaper since September 6. So far, she's only really had a handful of accidents, and they've all been at the house - never outside of the house. It's still a work in progress: most times, she has to be reminded to go potty. But, overall, I'm very proud of my little girl. With all the changes lately (school, teething, and potty training), she's really been a good little girl and adapted well. Way to go Sydney!

Sausage Stuffed Bell Peppers

Until yesterday, I had never had stuffed peppers! These were fairly easy to make and delicious. Definitely a dish I could make for company. This recipe made more than enough filling for four peppers - probably closer to six. Also, I didn't use the cheese or butter. Instead, I used breadcrumbs and a spray of Pam for a crispy top. Finally, I cooked the peppers in a baking dish with tomato sauce in the bottom.

4 medium green bell peppers
8 ounces ground pork sausage
1 1/2 cups chopped onions
1/2 cup chopped celery
2 teaspoons minced garlic
1 1/2 cups cooked long-grain rice
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon Emeril's Bayou Blast
1/4 cup chopped green onions, green part only
1 tablespoon chopped parsley leaves
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan
4 teaspoons unsalted butter

Preheat the oven to 400 degrees F.Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Season the insides of the bell pepper shells with salt and pepper, to taste. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.

In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Spoon the rice mixture into the bell peppers.

In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. (I used breadcrumbs and Pam). Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup (I used tomato sauce). Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.

Original sauce: Emeril Lagasse, Food TV

Citrus Chicken and Rice

This is an old recipe, but I love it. It's especially good in the summer (or on a 90 degree day at the end of September).

4 boneless chicken breasts
1 can chicken broth
1/2 c orange juice
1 medium onion, chopped
1 c uncooked regular long-grain rice
3 T chopped fresh parsley (or 1 T dried parsley)

In nonstick skillet, cook chicken (I usually season with salt, pepper, and poultry seasoning). Set chicken aside.

Stir in broth, orange juice, and onion. Heat to a boil. Stir in rice. Reduce heat to low, cover, and cook 10 minutes.

Return chicken to pan. Cover and cook 10 minutes or until rice is cooked and liquid is absorbed. Remove chicken to plate. Stir parsley into rice mixture.

Congratulations to Lorraine and Angus

Back on July 3, 2010, Lorraine married Angus Goldberg! At that point, Cole was only 8 weeks old, and we were in no position to be able to travel to their destination wedding in Camden, Maine. Anyway, today - we were lucky enough to be invited to a champagne brunch to celebrate their nuptials. The brunch took place at Aunt Mary and Uncle Bob's house. It was very nice with plenty of good food and great company. The kids were well behaved, and I think Lorraine and Angus really enjoyed themselves. What more could you ask for? Congratulations Mr. and Mrs. Goldberg!

Slow Cooked Green Chili Pork Tacos with Fresh Corn and Olive Salsa

There's a lot of preparation that goes into this meal - at least for the salsa - but it is totally worth it. These tacos were out of this world! Definitely a new addition to the regular rotation!

Tacos
2 pork tenderloins
2 T Worcestershire sauce
1 T salt
1 t pepper
1/2 t garlic salt with parsley
3/4 can of green salsa

Place all but the salsa in the crockpot. Cook on low for 8 hours. When the meat is cooked, remove the liquid, shred the meat, and add the salsa. Cook on warm until ready to serve.

Salsa
3 ears of corn, corn removed
1/2 c sliced black olives
1/4 c fresh cilantro, chopped
1 red pepper, chopped
2 T diced red onion
salt
pepper

Combine all ingredients and serve with tacos.

Avocado Mash
2 avocados
1 T lime juice

Combine and serve with tacos.

Original recipe source: http://www.picky-palate.com/

Chicken and Biscuit Casserole

Oh my goodness, this was spectacular. I think this may be a go-to for my next meals on wheels delivery for my moms' group!

1/8 c butter
1 clove garlic, minced
1/4 c chopped onion
1/4 c chopped celery
1/4 c chopped baby carrots
1/4 c flour
1 t white sugar
1/2 t salt
1/2 t dried basil
1/4 t pepper
2 c chicken broth
1/2 c frozen peas
2 c cubed chicken (olive oil, salt, pepper, and poultry seasoning)
1 tube refrigerated buttermilk biscuits

Preheat oven to 350 degrees. Spray a 9 x 9 baking dish with Pam.

In a skillet, saute chicken in olive oil, salt, pepper, and poultry seasoning. When cooked through, remove the chicken from the pan and keep warm. In the same skillet, melt butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, basil, and pepper. Stir in broth and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.

Place nine biscuits over top chicken mixture in the baking dish.

Bake in preheated oven for approximately 20 minutes or until the biscuits are cooked through.