Check out How Was Your Week, Honey? Episode#224: Real Moms Take Fish Oil HERE! This week we get together under calmer circumstances than the previous weekend. Topics include: comfy clothes, dance hangover, oatmeal, cake baking, Connor 100, hockey pools, Bart the Lover, SOW, Jeff on OLN and the Canadian Census.
Last week I filled in for Matt on Our Liner Notes and Chris and I took a walk through our formative years to discuss the male made music that inspired us. Check out PART 2 HERE!
SBean is a HUGE meatball fan. I am always looking for new recipes that will make her happy. This was a big winner! This recipe was delicious on so many levels! I mean pineapple, coconut, and meatballs? Heck yeah! Recipes with different flavour profiles then I’m used to tend to scare me so I had this one pinned for a long time until recently when we tried it! It didn’t take a lot of effort to make this dish but I did have to buy a few ingredients that I don’t usually have on hand, which was absolutely 100% worth it! We all loved this dinner and I will be making it again soon!
The other day I pulled out some frozen shredded zucchini that I had been saving so I can make this delicious chocolate zucchini muffin recipe! When I went to look for the recipe I realized I hadn’t published it yet! And that is just sad because this recipe is so freaking good! It was so good that I made mini loaves out of the extra batter and they were gobbled up the same day I baked them! If you don’t have any frozen zucchini on hand don’t forget to save this recipe for your bountiful fall harvest, totally worth it!
Chicken Meatballs with Coconut Pineapple Rice
Adapted from Ambitious Kitchen
For the meatballs:
1 pound ground chicken (I used ground turkey)
1 egg
½ cup panko breadcrumbs
¼ cup white onion, very finely diced
⅓ cup cilantro, chopped
1 jalapeno, seeded and diced
½ tablespoon hot sauce of choice
1 tablespoon soy sauce
1 1/2 tablespoons sugar
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon cayenne
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
¾ cup basmati white rice
1 (15 ounce) can light coconut milk
1 can pineapple tidbits
1 red bell pepper, sliced
¼ cup cilantro, chopped
In a large bowl, add the ground turkey, egg, breadcrumbs, onion, cilantro, jalapeno, hot sauce, soy sauce, sugar, cumin, garlic powder, paprika, cayenne, salt and black pepper.
Place a large deep skillet over medium-high heat and add in olive oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.
Reduce the heat to medium-low and add in the coconut milk and pineapple; stir in the rice, then add the meatballs back in and bring to a nice simmer. Cover the pan, reduce heat to low and cook for 20 minutes.
After 20 minutes, remove the lid and add in red bell pepper. Cover and cook for 5 more minutes to help tenderize the bell peppers.
To finish it off, add in cilantro over rice and meatballs.
Chocolate Zucchini Muffins
Adapted from Bake Eat Repeat
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder (Dutch process)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup milk
2 large eggs
1 teaspoon vanilla
1/2 cup granulated sugar
1/4 cup brown sugar, lightly packed
1 1/2 cups grated zucchini, drained
1/2 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F.
Line a muffin tin with paper liners or lightly spray with non-stick cooking spray and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.
In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, and brown sugar until smooth and well combined.
Stir in the grated zucchini.
Add this mixture to the dry ingredients and stir until just combined.
Fold in the chocolate chips.
Fill the prepared muffin tin until the cups are 3/4 full and bake for 20-22 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
Cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.
Last year my girlfriend posted that she had bought a butterfly kit! This year she got us all on board and we all got butterfly kits! I picked up our little guys the other day, we started with 5 little caterpillars and I’m now we have 3 big caterpillars, RIP to the 2 little guys that didn’t make it. We can’t wait for our little buddies to turn into beautiful butterflies! This week I had a meeting at The Nest to discuss the changes to my blog! I am so excited and can’t wait to share more details with you soon! While I was sitting on the sunny patio I enjoyed a delicious lunch and yummy margarita while reading my new book, Imagine It!
This weekend we caught up with our family after 3 weekends of dance! We headed over to Ninja’s parents house for a swim and to celebrate Mother’s Day and my FIL’s birthday! It was a gorgeous day! We ended it with a Mother’s Day fire with Dad and J that is included Mother’s Day presents, delicious boozy desserts and marshmallows!
On Sunday Ninja and I had a date day as we priced out lumber and picked up some supplies. Ninja build me an AMAZIN planter for my herbs on our deck! I love it!
What else did we do this week? Played outside, took a walk on the beach, got the Girl’s dance pictures back, had a PAC meeting, went to school, went for a walk downtown, ate delicious meals and HBear bravely got her expander installed! It was a fantastic week with fabulous weather, awesome visits, and some much-needed progress on a few of our 2021 goals!
