Rock-A-Bye Baby Shower

Hey All! 

It's been a long time since I've posted anything. As you all know, I am now 8 mo. pregnant. Life has been crazy these last 8 months with my husband tearing his Achilles tendon, my daughter starting kindergarten and several friends getting married. I needed to take a break from PLC to focus on my crazy & busy life. I wanted to check in and let you all know...I'm still here and I think about all of you wonderful fans daily. This past weekend my cousin, best friend and mom threw me a AMAZING baby shower, we are having a little boy and we decided to name him Crue (after Motley Crue of course) so naturally we had to have a ROCK-A-BYE baby themed shower. I wanted to share a few pics with you all.

To view the full baby shower gallery - click  here: 
http://www.flickr.com/photos/85512352@N07/sets/72157631211600134/
Please leave comments on the pictures! I know the party planners would love your feedback!  

Mediterranean Rice Bowls

Recipe inspired by: http://crumbsinmymustachio.wordpress.com/
Tweaked with love by: The Pretty Little Chef
Ingredients:
For rice bowls:

• 1 box of Rice a Roni Rice Pilaf
• 1/2 cucumber, cut up in wedges
• 1 tomato, cut up in wedges

For Marinaded Chicken:

-marinate chicken at least 1 hour before cooking 

• 2 boneless skinless chicken breasts (cubed) 
• 4 cloves of garlic, minced (fresh)
• 1 lemon, juiced
• 2 tsp red wine vinegar
• 2 Tbsp olive oil
• 1 Tbsp dried oregano

Mix all together & marinate for at least 1 hour prior to cooking 

Gyro Sauce:

• 1 5-6 oz container plain Greek yogurt
• 1/2 cucumber, peeled and finely diced
• 1-1/2 tsp dried dill
• 2 cloves garlic, minced (fresh) 
• 1 tsp white vinegar
• 1 tsp lemon juice
• 1 Tbsp olive oil
• Salt and pepper to taste

Blend all the sauce ingredients in a blended until well blended. Place in fridge for 30 min to an hour prior to cooking 

Directions:

1. Cook the rice according to the package directions
2. While the rice is cooking, place the marinated chicken in a medium size skillet. Saute the chicken over medium heat for 5-8 minutes or until no longer pink in the middle. If you prefer crispier chicken, right before chicken is done in skillet, throw the chicken on a baking sheet and broil for 2  mins per side. 
3. Once chicken & rice are done, top pieces of chicken on a bed of rice, add diced up tomatoes and cucumbers and drizzle with some Gryo sauce. Enjoy! 

Serve with warm pita bread for a full Mediterranean meal in one! 

Pesto Pasta Tossed with Garlic Roasted Green Beans & Parmesan

Created by: The Pretty Little Chef

Ingredients:  

• (1) Packet Knorr Pesto (recipe calls for 1/4 cup olive oil & 3/4 cup of water) OR 1 cup of refrigerated pesto. 
• 16 oz. Pasta (I like to use angel hair with this recipe)
• 4 cups of fresh green beans, stems removed & cut in half
• 2 tablespoons olive oil 
• 2 teaspoons of fresh minced garlic 
• Salt & Pepper to taste (about 1/2-1 teaspoon of each) 
• 2 tablespoons butter
• 1/4 cup grated Parmesan 

 Directions:

1. Cook the noodles as directed on the back of the package. I break the pasta in half so the pieces are smaller. While the pasta is cooking start the rest of the steps. 
2. Cook the pesto as directed on package. Keep that simmering until you are ready to toss it with the pasta or if you are using refrigerated pesto, heat it up as directed on the jar.
3. Heat 2 tablespoons of olive oil in a large skillet. Once oil is heated add green beans. Saute on medium heat for about 7 minutes until soft but still a little crunchy. After a few minutes season with salt and pepper (to taste). The last minute add some fresh garlic and stir well. Once the garlic becomes a light brown, turn the heat to simmer and let it sit and cook for a few more minutes or while everything else is finishing up. Add more salt & pepper if needed.
4. Once pasta is cooked, drain and add to the garlic roasted green beans. Pour the the prepared pesto on the top. Add butter & Parmesan. Toss the pasta until everything is well coated, melted and seasoned. (I added some fresh mozzarella for a better presentation, but not a lot)

 

Slow Cooker Barbacoa Beef

Recipe inspiration by: skinnytaste.com
Revamped by: The Pretty Little Chef

Ingredients:

• 2-3 lbs beef chuck roast, all fat trimmed
• 5 cloves garlic (or 2 1/2 teaspoons of fresh minced garlic)
  
• 1/2 medium onion
• 1/2 lime, juice (or 1 tablespoon of lime juice)
  
• 2-4 chiptoles in adobo sauce (to taste) *be careful, the more you add the spicier it will be!
  
• 1 tbsp ground cumin
• 1 tbsp ground oregano
• salt and pepper
• 2 cups water

Directions:

1. Pour 2 cups of water at the bottom of the slow cooker. Place roast on top, sprinkle with salt & pepper evenly.
2. In a blender, blend together the garlic, onion, lime juice, chiptoles, cumin, & oregano. Pour on top of roast. Cook on high for 4-5 hours or low for 8-10 hours.
3. When done, take the roast out and lay on a plate. Shred. Take a few spoonfuls of the sauce in the crock pot and mix in with the shredded meat for more flavor. Use the meat for burritos, tacos, or Mexican rice bowls.

"To Die For" Crock Pot Roast

Recipe & Photo Courtesy of: Food.com

• 1 (4 -5 lb) beef roast, any kind
• 1 (1 ¼ ounce) package brown gravy mix , dry
• 1 (1 ¼ ounce) package dried Italian salad dressing mix
• 1 (1 ¼ ounce) package ranch dressing mix , dry
• ½ cup of water

Directions:

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

Read more: http://www.food.com/recipe/to-die-for-crock-pot-roast-27208#ixzz1lv52KC85

Cheese Tortellini & Zucchini Soup

Created by: The Pretty Little Chef

Ingredients:

• 1 cup onion, chopped
• 2 teaspoons of garlic, minced
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1/2 teaspoon of salt (or to taste)
• 1/2 teaspoon of pepper (or to taste)
• 1 zucchini (chopped to desired size, I quarter mine)
  
• 2 (15 oz.) can diced tomatoes, with juices or 6-7 fresh roma tomatoes (chopped w/ juices)
• 8 cups vegetable broth or chicken broth
• 19 oz. package of frozen cheese tortellini
• Grated Parmesan & Dried Parsley, for serving

Directions:

1. In a large pot or Dutch oven, Add Broth, diced tomatoes, onion, zucchini, garlic, salt, pepper, oregano and basil. Bring to a boil.
   
2. Boil on medium heat for 15-20 minutes or until onions & zucchini are tender.
   
3. Add frozen tortellini to boiling water and change the heat to "low". It is not good to boil the tortellini the whole time. Let the soup cook for 3-5 mins. or until the tortellini is cooked and floating to the top.
4. Garnish with Parsley and Parmesan Cheese before serving. Enjoy!
   

Ricotta Cheese & Tomato Pasta Sauce

Created By: The Pretty Little Chef

Ingrediants:

• 2 tablespoons Olive Oil
• 2-3 teaspoons Garlic (to taste)
• 1 can of tomato sauce (15 oz)
• 1 container of Ricotta Cheese (15 oz)
• 1 tablespoon of oregano
• 1/2 tablespoon basil
• 1/2 teaspoon of onion powder
• Salt & Pepper to taste

Directions:

1. Heat oil in medium skillet over low heat. Stir in garlic. Saute for 1 minute
2. Add tomato sauce, oregano, basil & onion power. Stir well and simmer on low for 5-10 minutes.
   
3. Stir in ricotta cheese until melted and blended well (about 1 minute).
   
4. Add Salt & pepper to taste
5. Toss with hot pasta