Life with Avery: Newborn Shoot

It. Is. Happening. The newborn stage is officially behind us. I blinked and I suddenly have a baby girl who is talking, recognizing my face, and laughing daily. But let me tell you, I’m absolutely adoring every second of it! Capturing these moments is important...
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Peach Cobbler

Costco did it again. Every time I walk in to purchase two measly items, I walk out with $200 worth of food. EVERY. SINGLE. TIME. And I’m usually okay with that when I’m walking out with my shopping cart bursting to the seams. The guilt doesn’t hit me until I get home...
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Baja Shrimp Tacos

My dad is an amazing cook. The world needs to know this fact. I had to wake up at 7:00 to go to a volleyball tournament almost every weekend when I was a kid, and The only thing to look forward to that early in the morning was my dad’s breakfast. He used to put the...
Read More

Creamy Chicken Tortilla Soup

  It’s no secret that I’m obsessed with soups. I actually had to force myself to try out non-soup recipes last year, I was THAT obsessed. And let me tell you, it was tough. When you are cozy at home, catching up on your favorite TV shows, all you want to eat is...
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Ellen DeGeneres Mother’s Day show

BEST. DAY. EVER. I was selected to attend the Ellen Degeneres Mother’s Day show and Thursday, May 5th was THEE day! The entire crowd was made up of expectant mothers. I had no idea that I would be surrounded by so many women whose stories are similar to mine. I met...
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Life with Avery: Newborn Shoot

It. Is. Happening.

The newborn stage is officially behind us. I blinked and I suddenly have a baby girl who is talking, recognizing my face, and laughing daily. But let me tell you, I’m absolutely adoring every second of it!

Capturing these moments is important to me, so when Avery was just three weeks old, I couldn’t wait for Christian from Kaysen Photography to photograph her. The day and night before the scheduled shoot were utterly horrendous, though. I think I was running off of two hours of sleep when I called Christian and asked to reschedule. He was kind enough to push our shoot back a week.

The day finally came and, honestly, it felt a bit like the twilight zone. Avery was feeling mellow and photogenic bright and early in the morning. Christian is incredible at what he does; he knew exactly how to get the perfect shots. I am so grateful that he was able to capture this special time in our lives and I look forward to utilizing his talent in the future as well! The Little Umbrella featured Avery’s full shoot on their site but here are a few teasers below.

Photo by: Kaysen Photography (www.kaysenphoto.com)

Photo by: Kaysen Photography (www.kaysenphoto.com)

Photo by: Kaysen Photography (www.kaysenphoto.com)

 

Photo by: Kaysen Photography (www.kaysenphoto.com)

Photo by: Kaysen Photography (www.kaysenphoto.com)

Photo by: Kaysen Photography (www.kaysenphoto.com)

Photo by: Kaysen Photography (www.kaysenphoto.com)

Vendors:

Photography –  Kaysen Photography
Floral Wreath – Crowned Creations

Head over to The Little Umbrella to see the full shoot!

 

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Peach Cobbler

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Costco did it again. Every time I walk in to purchase two measly items, I walk out with $200 worth of food. EVERY. SINGLE. TIME.

And I’m usually okay with that when I’m walking out with my shopping cart bursting to the seams. The guilt doesn’t hit me until I get home and have to look for places to store five gallons of iced tea or a six foot box of oatmeal that I just bought on a whim.

Well, on this trip I thought it would be a good idea to buy 12 cans of sliced peaches. I had a vision while walking through the peach aisle (possibly a delusional one) of all the amazing things I could make with those peaches. All 12 cans. In my defense, I was starving when I walked into Costco, and that made me vulnerable and weak.

By the end of the trip the score was Costco – 1, Me – 0.

So after putting away $250 worth of food in the pantry, I started researching Peach recipes and came across this delicious Peach Cobbler recipe that is ridiculously simple to make.

I gave it a shot, and honestly, it was the best way I could have found to get rid of one can of peaches and to impress my husband all in one night. His reaction after his first bite tells me that I will be making this recipe often.

1 can of peaches down, 11 more to go.

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Peach Cobbler

Ingredients

  • 2 cups peeled, sliced peaches (5 medium peaches or 2 cans)
  • 1 cup sugar, divided use
  • 1/4 cup water
  • 4 tablespoons butter
  • 3/4 cup self-rising flour*
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup milk
  • Ground cinnamon, optional

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine the peaches, 1/2 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
  3. Put the butter in a 1.5 quart baking dish and place in oven to melt.
  4. Mix remaining 1/2 cup sugar and salt and flour until thoroughly combined. Whisk in vanilla and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top and gently pour in syrup. Again, do not stir. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
  5. **If you do not have self-rising flour, simply add ½ teaspoon of baking powder to your all-purpose flour.

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Baja Shrimp Tacos

mexshrimp3

My dad is an amazing cook. The world needs to know this fact. I had to wake up at 7:00 to go to a volleyball tournament almost every weekend when I was a kid, and The only thing to look forward to that early in the morning was my dad’s breakfast. He used to put the most random stuff together and it would always turn out amazing…it baffled me, but I sure didn’t complain!

One of my favorite foods he made was pancakes. He would put oatmeal and one bag of sweet’n’low in the batter. Sounds Weird, I know, but it was Amazingly Delicious! I was visiting him for lunch in between classes a few years ago and he shared his favorite shrimp taco recipe with me. If literally took us 20 minutes to make. anddddd IT’S. SO. GOOD.

mexshrimp2

How cute are these Taco Holders?

mexshrimp5

Baja Shrimp Tacos

Ingredients

  • 1 lb. shrimp (cleaned and deveined)
  • 4 tbsp. butter
  • 2 tsp. red pepper flakes (you can add more if you want more spice)
  • 2 cloves garlic (minced)
  • 1 cup chopped cabbage
  • 1 cup chopped tomato
  • 1/2 cup chopped cilantro
  • 2 tbsp. mayo (just enough to coat cabbage)
  • 3 tbsp. cannola oil
  • 5 tortillas
  • *extra garnish- queso fresco and avocado

Instructions

  1. Add shrimp to a bowl of cold water and let them defrost for 5 minutes.
  2. Melt butter in medium saucepan on low heat and add garlic and red pepper.
  3. Chop cabbage, tomatoes, and cilantro and put in a medium size bowl.
  4. Add shrimp to the pan and cook for about 10 minutes.
  5. Heat oil in medium sauce pan and lightly fry tortillas.
  6. Add mayo to vegetables in medium bowl.
  7. Place cooked shrimp in tortilla and add cabbage topping.
  8. Top with queso fresco and slices of avocado

mexshrimp4


Creamy Chicken Tortilla Soup

chickentortilla2

 

It’s no secret that I’m obsessed with soups. I actually had to force myself to try out non-soup recipes last year, I was THAT obsessed. And let me tell you, it was tough.

When you are cozy at home, catching up on your favorite TV shows, all you want to eat is something warm and comforting. Plus, there’s a delicious soup for every occasion. If I need something hearty, I make chicken and dumplings soup. If I need something to make me feel better, I make tomato basil soup with a fabulously simple grilled cheese sandwich. Maybe feeling blue? Easy— Potato Cheese Soup. There is (literally) a soup for everything.

This soup is light, creamy and has the perfect amount of spice. Everyone needs a little spice in their life, right? The best thing about this soup is you can freeze your leftovers and save them for another day. I made this soup in 30 minutes, and if you have leftover chicken already, you can make this recipe in 15-20 minutes. It’s a no brainer, friends. Make this recipe and spice up your life (zigga-zigga ah!).

 

chickentortilla3

Creamy Chicken Tortilla Soup

Ingredients

  • 1 Tbsp canola oil
  • 1 1/2 cup chopped yellow onion (1 medium)
  • 1 Tbsp finely minced garlic (3 cloves)
  • 1 jalapeño, seeded and chopped (1/4 cup)
  • 1 (32 oz) carton low-sodium chicken broth
  • 1 tsp of each chili powder, cumin, and paprika
  • Salt and freshly ground black pepper, to taste
  • 1 1/4 lbs boneless skinless chicken breasts*
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 1/3 cups milk
  • 1/3 cup masa harina**
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 2/3 cup heavy cream
  • 1/4 cup sour cream

Instructions

  1. Heat canola oil in a large pot over medium heat. Once hot, add onion and jalapeño and saute 3 minutes, adding garlic during last 30 seconds of sauteing.
  2. Add chicken broth, chili powder, cumin, paprika and season with salt and pepper to taste. Add chicken breasts and bring mixture to a boil, then reduce heat to medium, cover pot with lid and gently boil until chicken has cooked through, about 15 minutes.
  3. Remove chicken and allow to rest 5 minutes. Meanwhile, add diced tomatoes with green chilies to pot.
  4. Then, in the 2-cup liquid measuring cup used to measure milk (or a bowl), whisk together milk and masa harina until well blended. Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much).
  5. Dice chicken and add to pot, then add black beans, pinto beans and corn. Then stir in cream and sour cream and cook until heated through.
  6. Serve warm topped with cheese, sour cream, avocados, cilantro, limes and tortilla chips.

Recipe adapted from Cooking Classy

 

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