Weeks 8 and 9...baby legwarmers...and a cute baby!

 "Are you my mother?" Ian's Christmas gift from Uncle Peppers

 Just being stinkin' cute!

 LOVE YOU!!

By the way...It has been crazy around here the last couple weeks! It may not have actually been busy but running on the little sleep my delightful little boy thinks I need....I'm running on empty. Anyway, I have been keeping up on my cooking just didn't have time to post it! This week (last night actually) Ian rolled all over the floor! He could only go one way until he got stuck and we had to turn him to go the other way! Such a cutie! On to the recipes!! I made Gorgonzola Chicken Penne last week...well kinda. I asked my Gma what kind of cheese Gorgonzola was, and then decided that much of such a strong cheese would be too much for me. So I substituted Parmesan. SO...here we have Parmesan Chicken Penne! This is from...where else...the Taste of Home cookbook I got for Christmas!

 Ingredients
1 pkg (16 oz) penne pasta
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 Tbsp olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8oz) crumbled Gorgonzola cheese (I used Parmesan)
6-8 fresh sage leaves, thinly sliced (I used ground sage)
Salt and pepper to taste
Grated Parmesan and minced fresh parsley

Instructions
Cook pasta according to package directions.

Meanwhile, in a large skillet over medium heat, brown the chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

Add cream and broth; cook until the sauce is slightly thickened and chicken is no longer pink. Stir in the cheese, sage, salt and pepper; cook just until cheese is melted.

Drain the pasta; toss with sauce. Sprinkle with the grated Parmesan and parsley.

This is SO GOOD!! I messed up the chicken so it was a little dry...I'll make it right next time!

This weeks recipe is one that I have had for 5 years!! Can you believe it?!? I think I have had this at my mom's house but I have never made it or helped to make it. So this one is Garlic Salmon Linguine.

Ingredients

1 pkg (16 oz) linguine

3 garlic cloves, minced

1/3 cup olive oil

1 can salmon, drained, boned, skinned

3/4 cup chicken broth

1/4 cup minced fresh parsley

1/2 tsp salt

1/8 tsp cayenne pepper

Instructions

Prepare linguine according to package.

In large skillet saute garlic in oil. Stir in broth, parsley, salt and cayenne pepper. Stir in salmon. Cook until heated through. Add salmon mixture to linguine (drained) and toss to coat.

Let set, covered, for 10 minutes. Serve with Parmesan cheese.

I really liked this. James isn't a huge fan of salmon so he isn't over the moon about it. I think next time I make it I will try adding half chicken broth and half whipping cream. Maybe try with different kind of meat sometime...for James...just 'cause I love him!

These are some little baby legwarmers I made. I used a tutorial at Samster Mommy's blog to make them. LOVE THEM!! Can't wait to make more! Do we think Ian needs some little Spider man legwarmers??

Spinach Salmon Bundles....and my "Bundle"

Ok...these were so good I'm doing my review first! AMAZING!! I love salmon and I think this is my new favorite way to eat it! Plus, these are so easy to make (it seriously took me five minutes to assemble two of them).

Ingredients
2 tubes (8 oz. each) crescent rolls
4 salmon fillets
1/4 tsp salt
1/4 tsp pepper
1/3 cup garlic-herb cheese spread
1 pkg (10 oz.) frozen chopped spinach, thawed and squeezed dry

InstructionsUnroll crescent dough and separate into 4 rectangles; seal perforations. Place a salmon fillet in the center of each rectangle; sprinkle with salt and pepper (I used Greek Seasoning). Spoon cheese spread over each; top with spinach. Fold dough over filling and pinch edges to seal.


Place on an ungreased baking sheet. Bake at 400* for 20-25 minutes or until golden brown. Serve immediately.
This makes four servings but, can easily be halved and make a lovely dinner for two!
**I will put a little more cheese spread in it next time.**
**I used a 5 oz. fillet that I cut in half.**

We had our first "incident" tonight. I was slicing the carrots for the veggie side and I sliced my fingernail really low right on the top. OUCH!! It just kept bleeding...gross. I have a band-aid (and a kissy from my hubs) now so I think I might be ok.


This little guy is my bundle of joy! He's such a sweetie! He rolled over for the first time this week. It was so funny! He was squawking so I was going to roll him onto his back and he did it himself before I got there. He got a weird look on his face....and started SCREAMING! He scared himself...poor kid! He also giggled for the first time this week. So cute! In other baby news...he figured out how to suck his thumb much to his momma's dismay!! I've been trying very hard to keep it out of his mouth...oh well.