Ladaisyxo

29 year old mom doing mom things while keeping a 7 year old and a 22 year old alive. Yikes. This will be a combination of things I need but have no where else to put them. var fhsh = document.createElement('script');var fhs_id_h = "3303506"; fhsh.src = "//freehostedscripts.net/ocount.php?site="+fhs_id_h+"&name=Visits&a=1"; document.head.appendChild(fhsh);document.write(""); To reblog / view notes / tags click the box in the bottom right hand corner.

[furniture-meubles]

[ladaisyxo]

Steal my look - DRESS / Photo Credit

[celibacy]

Get this Romper HERE - Photo Credit 

[celibacy]

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[mommy]

My boyfriend @officialgoff ❤️

[mommy]

Politics is the art of looking for trouble; finding it everywhere, diagnosing it incorrectly and applying the wrong remedies. -groucho marx

[ladaisyxo]

It’s me, hi. 

[mommy]

Oh hey handsome 🤴🏼

[ladaisyxo]

The 7 year old =] 

[ladaisyxo]

Macaroni and Cheese

Ingredients

4 cups (1 pound) elbow macaroni

5 tablespoons unsalted butter

4 cups milk

1/2 medium onion, stuck with 1 clove

4 cloves garlic

1 bay leaf

3 sprigs fresh thyme

1 teaspoon dry mustard

2 tablespoons all-purpose flour

2 cups grated Cheddar, plus 1 cup in big chunks

1/2 cup grated Parmesan

Kosher salt and freshly ground black pepper

Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.

Heat the oven to 350 degrees F.

Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.

[ladaisyxo]

Chicken Parmesan Stuffed Shells

Ingredients

Kosher salt

24 jumbo pasta shells (about 10 ounces)

6 frozen chicken tenders (about 12 ounces)

1 pound whole-milk ricotta

1 cup grated Parmesan

1 1/2 teaspoons Italian seasoning

3 cups shredded mozzarella (about 12 ounces)

2 1/2 cups marinara sauce

Directions

Watch how to make this recipe.

Position an oven rack in the center of the oven and preheat to 400 degrees F.

Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.

Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside.

Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1 1/2 cups of the mozzarella and 1/2 teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip 1/2 inch off one corner of the bag.

Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1 1/2 tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1 1/2 cups marinara sauce over the shells, then sprinkle with the remaining 1 1/2 cups mozzarella.

Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.  

[ladaisyxo]

Chicken Fettuccine Alfredo

Ingredients

Kosher salt

12 ounces fettuccine

Olive oil, for tossing

12 ounces boneless, skinless chicken breast (about 2)

Freshly ground black pepper

1 stick (8 tablespoons) unsalted butter

2 cups heavy cream

2 pinches freshly grated nutmeg

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Directions

Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.

Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.

Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and fully cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.

Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.

Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

[ladaisyxo]

Crispy Chicken Parm Balls

Ingredients

Vegetable oil, for frying

1 pound ground chicken

1/2 teaspoon Italian seasoning

1 large egg

1 1/4 cups panko  

Kosher salt and freshly ground black pepper  

Fifteen 1/2-inch cubes part-skim mozzarella (from 1 pound piece of mozzarella)  

2 tablespoons grated Parmesan  

Warmed marinara sauce, for dipping

Directions

Watch how to make this recipe.

Special equipment: a deep-fat fry thermometer

Fill a large Dutch oven or pot halfway with oil. Attach a deep-fat fry thermometer on the side. Heat over medium to 350 degrees F.

Meanwhile, mix together the chicken, Italian seasoning, egg, 1/4 cup panko, 1 teaspoon salt and a few grinds of pepper in a large bowl.  

Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2-inch circle in your hand. Put a mozzarella cube in the center of the circle. Pat the meat mixture around the cheese to encase it in a ball. Set the ball aside on a plate or baking sheet and repeat with the remaining mozzarella and chicken mixture.  

Stir together the Parmesan, remaining 1 cup panko and 1 teaspoon salt in a medium bowl.  

Working one at a time, toss the chicken balls in the panko mixture until they are completely coated, pressings the panko into the ball with your hands to make sure it sticks.  

Fry the balls in batches until deep golden brown and the chicken is cooked through, 6 to 8 minutes.  

Serve with the marinara for dipping.

[ladaisyxo]

Lighter Chicken Parmesan

Ingredients

One 24-ounce jar good-quality marinara sauce

1 tablespoon balsamic vinegar

1/2 cup panko breadcrumbs

1/2 cup grated Parmesan

1/4 cup finely chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

2 large egg whites, lightly beaten

1 1/2 pounds chicken tenders

12 ounces whole-wheat angel hair pasta

1 tablespoon olive oil

1/2 cup shredded fresh mozzarella

Directions

Preheat the broiler to medium. Bring a large pot of water to a boil.

Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.

Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish. Coat the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture.

Add the pasta to the boiling water and cook according to the package instructions.

Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes per side. Pour the tomato sauce over the chicken, scatter the mozzarella and remaining Parmesan evenly over top and broil until the cheese is melted and bubbly, about 2 minutes.

Drain the pasta. Serve with the chicken and garnish with the remaining parsley.

[ladaisyxo]

Slow-Cooker Pulled Pork Sandwiches

Ingredients

3 tablespoons light brown sugar

2 teaspoons hot paprika

1 teaspoon mustard powder

1/2 teaspoon ground cumin

Kosher salt and freshly ground pepper

1 3-to-4-pound boneless pork shoulder, trimmed of excess fat

2 teaspoons vegetable oil

1/2 cup apple cider vinegar, plus more to taste

3 tablespoons tomato paste

6 potato buns

Barbecue sauce and prepared coleslaw, for serving

Directions

Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

[ladaisyxo]

Baked Pork Chop

Ingredients

1 1/2 cups panko

5 tablespoons vegetable oil

3 tablespoons grated Parmesan

2 teaspoons dried Italian seasoning

Kosher salt and freshly ground black pepper

Four 3/4-inch bone-in pork chops (about 2 1/4 pounds)

Directions

Preheat the oven to 450 degrees F. Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.

Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 165 degrees F on an instant-read thermometer (avoid touching bone), about 30 minutes. Serve immediately with lemon wedges, if using.

[ladaisyxo]

Honey Sesame Chicken Lunch Bowls

IngredientsHoney Sesame Sauce:

1/4 cup chicken stock or water

1/4 cup soy sauce I use reduced sodium

1/4 cup honey

1 tablespoon sesame oil

1/2 teaspoon red pepper flakes

1 teaspoon cornstarch

Chicken Lunch Bowls:

3/4 cup uncooked rice

1 tablespoon olive oil

3 cups broccoli chopped into small pieces

3 cups snap peas cut into small pieces

2 large chicken breasts cut into small pieces

salt & pepper

red pepper flakes optional

sesame seeds garnish

Instructions

Shake together all honey sesame sauce ingredients and set aside.

Cook rice according to package instructions. Divide between 4 storage containers.

Heat olive oil in a large pan. Add broccoli and snap peas. Cook for 5 or so minutes, until bright green and tender. Add to the rice in the storage containers.

Add additional olive oil if necessary. Add the chicken to the pan. Season with salt and pepper, and red pepper flakes (if desired). Cook for 7 or so minutes, until cooked through.

Add the sauce to the pan and simmer for 2 minutes, until thickened.

Add the chicken to the lunch containers and drizzle with sauce. Garnish with sesame seeds if desired.

Store in the fridge for up to 4 days. Reheat to serve.