We have: Simon- 10 months, Austin- 11 months, Dex- 6 months, and Jack- 8 months!
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November 3, 2009 * 4:43 pm 7 lb 12 oz * 19 inches
{Or as Lori would call it: Poop Soup}
(Try to imagine it with a nice, green lime wedge)
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Jack Parker Chamberlain
November 3, 2009 * 4:43 pm 7 lb 12 oz * 19 inches
About Me
- Rachel
- Ned and I were married 5 years ago in the Houston, Texas LDS Temple. Ned is working on his masters degree from USU in human resources and works as a recruiter in the human resources department at IHC. I am a full time mom, and I get to stay home with our little boy, Jack. We are so excited to meet our new little one, due to arrive March 28, 20012!
Recipe Box
Some of my favorite recipes:
Creamy Lemon Bars
20 Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. lemon or lime zest
1/3 cup fresh lemon/ lime juice
1/4 tsp. Baking Powder
powdered sugar
Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside. In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender. Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min. While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. zest and juice, then pour mixture over crust. Bake 30-40 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon or lime peel just before cutting into squares to serve. Recipe from Our Best Bites.
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. lemon or lime zest
1/3 cup fresh lemon/ lime juice
1/4 tsp. Baking Powder
powdered sugar
Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside. In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender. Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min. While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. zest and juice, then pour mixture over crust. Bake 30-40 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon or lime peel just before cutting into squares to serve. Recipe from Our Best Bites.
Black Bean Soup
{Or as Lori would call it: Poop Soup}
1 medium onion chopped
1 1/2 c chopped carrot
1 1/2 c chopped celary
4 garlic cloves, minced
5 cans black beans, drained
1 can beef broth
1 can chicken broth
1 t chili powder
1/2 t cumin
1 T cayan pepper
1 t oregano
2 t coriander
1 t fajita seasoning- to taste ;)
3 bay leaves
salt and pepper
1 T olive oil
Add oil, carrots, onions, celery, and garlic. Cook until translucent. (5-7 min?) Add beans, broth, bay leaves, and spices. Simmer for 30 minutes or until all of the veggies are soft. Remove one of the bayleaves. Blend the soup in small batches until it's completely smooth. Top with chips, sour cream, cheese, and green onion! I found this one at: http://www.ourbestbites.com/ Go check them out! They have tons of great recipes!!
1 1/2 c chopped carrot
1 1/2 c chopped celary
4 garlic cloves, minced
5 cans black beans, drained
1 can beef broth
1 can chicken broth
1 t chili powder
1/2 t cumin
1 T cayan pepper
1 t oregano
2 t coriander
1 t fajita seasoning- to taste ;)
3 bay leaves
salt and pepper
1 T olive oil
Add oil, carrots, onions, celery, and garlic. Cook until translucent. (5-7 min?) Add beans, broth, bay leaves, and spices. Simmer for 30 minutes or until all of the veggies are soft. Remove one of the bayleaves. Blend the soup in small batches until it's completely smooth. Top with chips, sour cream, cheese, and green onion! I found this one at: http://www.ourbestbites.com/ Go check them out! They have tons of great recipes!!
Steak Marinade
1/4c olive oil
1/2c soy sauce
2 t brown spicey mustard
1t black pepper
1t kosher salt
juice of 1 medium lime
1/4c Worcestershire sauce
2 cloves minced garlic
1 chopped green onion
1 palmful crushed red pepper flakes
1 palmful steak seasoning salt
It looks like a lot of ingredients, but I promise it's worth it! I made it with tri tip today, and let it sit for about 9 hours. It was sooo good !(Lori can vouch for me)
1/2c soy sauce
2 t brown spicey mustard
1t black pepper
1t kosher salt
juice of 1 medium lime
1/4c Worcestershire sauce
2 cloves minced garlic
1 chopped green onion
1 palmful crushed red pepper flakes
1 palmful steak seasoning salt
It looks like a lot of ingredients, but I promise it's worth it! I made it with tri tip today, and let it sit for about 9 hours. It was sooo good !(Lori can vouch for me)
Creamy Pablano Soup
9(6 inch) corn tortillas,
6 T flour
1 1/2 t chili powder
1 1/2 t cumin
1 1/2 t salt
1 1/2 t pepper
1 1/2 t ground corriander
3 T canola oil
1 large onion, divided
4 or 5 pablano peppers, cut in chuncks (no seeds)
2 jalapanos, cut in chunks (seeds too!)
1 1/2 t chopped garlic
a couple pats of butter
celery, carrots, pepper corns, bouillion (all for stock)
1 1/2 cup half &half
5 bone/skin less chicken breasts
Monterey Jack cheese, shredded
tortilla chips
Cut tortillas, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. In a large stock pot, place chicken, celery, 1/2 the onion, bouillion, carrots, and pepper corns. Cover with water (about 12 c), and boil until chicken is done. Remove chicken and shred. Strain out the veggies, and save the stock. Place oil in a skillet over medium-high heat. Add onion, pablano pepper, jalapanos, and garlic. Saute until onion is clear and soft. Add butter and melt. Add torilla-flour mixture to the pan and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire whisk. Do not let mixture burn. While stirring, slowly add a few ladles full of stock to loosen the mixture. Return the mixture to the food processor,and blend until smooth. Add to the pot of stock and wisk until blended. Add half & half and chicken. Bring to a slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Top each serving with shredded cheese and tortilla strips. Makes 8 servings.
6 T flour
1 1/2 t chili powder
1 1/2 t cumin
1 1/2 t salt
1 1/2 t pepper
1 1/2 t ground corriander
3 T canola oil
1 large onion, divided
4 or 5 pablano peppers, cut in chuncks (no seeds)
2 jalapanos, cut in chunks (seeds too!)
1 1/2 t chopped garlic
a couple pats of butter
celery, carrots, pepper corns, bouillion (all for stock)
1 1/2 cup half &half
5 bone/skin less chicken breasts
Monterey Jack cheese, shredded
tortilla chips
Cut tortillas, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. In a large stock pot, place chicken, celery, 1/2 the onion, bouillion, carrots, and pepper corns. Cover with water (about 12 c), and boil until chicken is done. Remove chicken and shred. Strain out the veggies, and save the stock. Place oil in a skillet over medium-high heat. Add onion, pablano pepper, jalapanos, and garlic. Saute until onion is clear and soft. Add butter and melt. Add torilla-flour mixture to the pan and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire whisk. Do not let mixture burn. While stirring, slowly add a few ladles full of stock to loosen the mixture. Return the mixture to the food processor,and blend until smooth. Add to the pot of stock and wisk until blended. Add half & half and chicken. Bring to a slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Top each serving with shredded cheese and tortilla strips. Makes 8 servings.
Thai Shrimp with Lime and Peanut Sauce
(Try to imagine it with a nice, green lime wedge)
1 lb shrimp, devained and peeled
2 carrots
1 lime
1/4 c House of Tsang peanut sauce
2 T terriyaki sauce
ginger (about an inch, grated)
rice
chicken stock
toasted almonds
I love how fast and easy this one is! It's the perfect 20ish minute meal. Prepare the rice with chicken stock. In the mean time, comine the shrimp, ginger, peanut sauce, and terriyaki sauce in a hot skillet. Cook until the shrimp is pink and curls up. Julienne the carrots and add in at the last minute along with the juice of half a lime. Serve on top of the rice,top with almonds, and enjoy! I think next time I'll add some sugar snap peas, too!
{I know my pictures are fuzzy, but I can't seem to fix it}
2 carrots
1 lime
1/4 c House of Tsang peanut sauce
2 T terriyaki sauce
ginger (about an inch, grated)
rice
chicken stock
toasted almonds
I love how fast and easy this one is! It's the perfect 20ish minute meal. Prepare the rice with chicken stock. In the mean time, comine the shrimp, ginger, peanut sauce, and terriyaki sauce in a hot skillet. Cook until the shrimp is pink and curls up. Julienne the carrots and add in at the last minute along with the juice of half a lime. Serve on top of the rice,top with almonds, and enjoy! I think next time I'll add some sugar snap peas, too!
{I know my pictures are fuzzy, but I can't seem to fix it}
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