Wake Up Crew
Wake Up Blog
Brought to you by Catoctin Mountain Orchard
I’m making dinner easy on you tonight with ONE pan!
Don’t worry about the dishes…this one is quick start to finish.
Pre-heat the oven to 450 degrees.
Start by preparing your vegetables. You can use whatever you have in the fridge. I had- asparagus, sliced mushrooms, a bell pepper, russet (or gold) potatoes, yellow/white onion; you can also use green beans. Chop everything up and place on your large sheet pan!
Then, coin your andouille sausage. Put on top of vegetables.
In a small mixing bowl- 1/3 cup of olive oil, 1tsp. oregano, 1tsp., dried thyme, 1tsp. garlic salt, 1 clove minced garlic, salt and pepper to taste.
Pour the seasoning mix over top of everything on the sheet pan and toss to coat evenly.
Place pan in the oven and bake at 450 for 30 minutes.
Done and DELISH!
-1 andouille sausgae
-3-4 russet potatoes
-1 lb. of green beans
-1 bell pepper
-1 cup of sliced mushrooms (or baby portobello)
-asparagus, white onion, other veggies you like to add.
-1/3 cup of olive oil
-1tsp. dried thyme
-1tsp. garlic salt
-1 clove minced garlic
-salt and pepper to taste
18 Months is a BIG half birthday! Celebrating my baby halfway to two years old is a crazy thought!
Time really does fly…the days are long and the years SO short.
So, i’ll tell you about Lily at 18 months… she talks non-stop! She’s a big talker! I’m thinking it might have something to do with her Mom talking for a living…just a guess 😉
She repeats everything we say. She understands what we’re saying and she can pretty much tell me what she wants and when.
At her 18 Month doctor appointment on Monday, the doctor said he was “very impressed” with her speaking! Yay!
She is running, which means my husband and I are running FASTER just to keep up with her. Her favorite thing to do is “go outside” and run around our house, climb the big hills and find the “tractors.” She is obsessed with tractors or lawn mowers. She is so funny…I think we made a big deal about my husband mowing the lawn one day and watching him, so now she loves watching all of our neighbors mow their lawns, too (they probably wonder why we’re watching them, but oh well!).
Also…if you can’t tell from the pictures I post on my Instagram or Facebook, she is tall!!! This girl has LONG legs and is growing out of her clothes so fast! Speaking of clothes…she is also a serious shoe lover (also probably gets that from me….oops!!), we have to try on each pair of her shoes everyday. She even likes to put on her snow boots and walk around the house in them!
She is the sweetest baby in the whole world, too. She gives out kisses all day long and tells us “I love you, Mama or Daddy!”
I just can’t get enough of her!!! <3
Brought to you by Catoctin Mountain Orchard.
I have been trying this recipe for years and haven’t gotten it right….until NOW!
My favorite recipe blogger helped me to achieve the deliciousness of this chicken and broccoli.
This recipe moves fast, so make sure that you have everything prepared prior to cooking. Start by chopping the broccoli.
I used one pound of boneless, skinless, chicken breasts (you could use thighs or tenders,too) and cut into small pieces no bigger than 3/4″ thick; salt and pepper.
In a small bowl, combine your sauce ingredients and whisk to dissolve sugar and corn starch. Set sauce aside.
This is a great time to start cooking your rice, if serving with the dish.
In a large skillet, add about a tablespoon of oil and your chicken in a single layer and stir fry for about 5 minutes or until golden brown. Remove from the pan and set aside.
In the skillet on medium-high, add another tbsp. of oil and your chopped broccoli florets, onions and mushrooms. Cook until tender and crisp for 5-7 minutes.
Stir your sauce, then add it to the skillet over the vegetables. Simmer 3-4 minutes or until sauce is thickened. To thin the sauce, add a tbsp of water at a time.
Return chicken to the pan and stir and until cooked through. Add more soy sauce to taste if you want!
Serve over white rice!
Chicken and Broccoli: I got the recipe here!
- 1 lb chicken breast (boneless skinless), cut into 3/4″ pieces
- 2 Tbsp cooking oil (I used extra light olive oil), divided
- 1 lb broccoli cut into florets (about 5 cups)
- 1 small yellow onion sliced into strips
- 1/2 lb white button mushrooms thickly sliced
Stir Fry Sauce Ingredients:
- 2/3 cup low sodium chicken broth
- 3 Tbsp low sodium soy sauce (use Tamari for gluten free), or added to taste
- 2 Tbsp light brown sugar packed (or honey to taste)
- 1 Tbsp corn starch
- 1 Tbsp sesame oil
- 1 tsp fresh ginger peeled and grated (lightly packed)
- 1 tsp garlic (2 small cloves) grated1/4 tsp black pepper plus more to season chicken