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{Katie’s Baby Blog} My First Mother’s Day

This weekend I will celebrate my first Mother’s Day!

I have mixed emotions as we head into the weekend. I am super excited to get my first little Mother’s Day gift from Lily’s daycare even though she has no clue she made it 🙂

Also, I think this holiday will be even more special to me though for another reason…celebrating my own Mom; now knowing the feeling of being a mother myself.

A lot of people say, they’ve never really thanked their Mom for everything she’s done for them through their life, but it really hits you hard when you’re looking down at your own little baby and realize that your Mom once held you in her arms and worried about the little things, like you are now, and laughed and cried as she watched you grow up.

Lily and Nani

I almost want to say “I’m sorry” for all the tough times, and for leaving to go to college and for ever being mad at her for anything that I got in trouble for because now I know the type of unconditional love that she has for me. I feel that for my little Lily and it is so strong and powerful.

So this Mother’s Day I want to make it extra special for my Mom; or Nani, as we now call her for Lily. She’s not only the best Mom, but now, shes also the best Nani. Side note– It’s a great feeling seeing how much your Mom loves her grandchild and how excited your parent’s get when they get to hold and play with them.

I am also excited to celebrate all of the challenges, scary and overwhelming feelings as a new Mom. They’ve only made me stronger and more confident as a parent.

We’re all figuring it out and doing our best and that’s all anyone can ask for.

Being a Mom is also the best feeling in the world and I am ready to celebrate with a mimosa and my family all together!

Happy Mother’s Day, Moms!

<3 Katie Ryan

 

 

 

 

{Katie’s Kitchen} Chickpea Avocado Summer Salad

This quick easy salad is my new favorite lunch, side dish and anytime snack!

I make it all of the time and love to eat it on fresh corn chips or by itself with a fork and it’s packed with protein!

This recipe is a toss and go…throw everything in the bowl and mix it up and you’re done. Grab a mixing bowl, chop up your avocado into small cubes, chop your cilantro, cucumber (I didn’t add this to mine and it was still great), and red onion into small slices. I also chopped my cherry tomatoes in half. Add in your chickpeas- I used a whole can.

Then, combine all of the ingredients into the bowl and add virgin olive oil, lemon juice minced garlic, salt, pepper, and feta cheese to top it all off. Toss to coat!

 

 

Ingredients: I found the recipe here! 

  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp lemon juice from 1 large lemon
  • 1 garlic clove pressed or minced
  • 1/2 tsp sea salt or to taste
  • 1/8 tsp black pepper
  • 1 1/2 cups cherry tomatoes halved
  • 1 English Cucumber halved and sliced
  • 15 oz chickpeas (drained, rinsed)
  • 1/2 medium red onion thinly sliced
  • 1 avocado sliced
  • 1/4 cup cilantro chopped
  • 4 oz feta cheese diced

Midland, Blake Shelton & More On Laura’s Weekend Anthem

Check out the latest music videos you NEED to be watching this weekend!

 

#1

Watch Dennis Quaid star as \”Mr. Lonely\” in Midland\’s new hysterical music video!

#2

In my opinion, this song ROCKS. Check out the music video for Blake Shelton\’s latest song \”God\’s Country\” and let me know if you like it as much as I do.

#3

Who else was left \”Speechless\” from Dan + Shay and Tori Kelly\’s performance at the Billboard Music Awards? Get chills all over again and watch it again!

#4

Russell Dickerson released his music video for Every Little Thing.\” Check it out!

#5

Start your weekend off right with the brand new music video from LANCO. It\’s called \”Rival.\”

{Katie’s Kitchen} The BEST Baked Mac & Cheese

Brought to you by Stroup Flooring America 

I took this recipe to my family’s Easter party and everyone loved it and went back for seconds! I even doubled the recipe. Don’t be shocked at the amount of cheese that goes into this recipe…it’s totally worth it.

Start out – Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.

Then, cook your pasta. I used jumbo elbow noodles. Cook about one minute shy of al dente according to the package instructions. Drain, and place in a large bowl.

Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

Melt butter in a deep dutch oven or pot. Then, Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.  Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Add in salt and pepper.

Now…here comes the cheese!!! Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.  Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.  Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.

In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve hot and enjoy.

note: I did substitute cheeses and used what I had in the fridge- cheddar, mozzarella, pepper jack.

Ingredients: I got the recipe here

  • 16 oz elbow macaroni, cooked (or other tubular pasta)
  • 1 tbsp extra virgin olive oil
  • 6 tbsp unsalted butter
  • 1/3 cup all purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar cheese shredded
  • 2 cups Gruyere cheese shredded
  • salt and pepper to taste
  • 1 1/2 cups panko crumbs
  • 4 tbsp butter melted
  • 1/2 cup Parmesan cheese shredded
  • 1/4 tsp smoked paprika (or regular paprika)

 

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