Best Friends, A New Baby and Artichoke Turkey Bugers

Collins and I took our first girls trip this past weekend to Lafayette to see a dear, best friend, Jessica. We had one mission and one mission only on this trip: Operation Baby Nursery! We sat on the floor of the nursery Saturday morning trying to find a "vision" for the nursery and then off to shopping we went. Collins was such a little shopping trooper and we were successful! By the time we said our goodbyes, we had a game plan for a beautiful nursery for a special baby boy and a couple of hundred dollars spent:)

Jess and I have been best friends since we met at Northwestern quite a few years ago. We stood by each other in the dating saga with our high school loves and we both ended up marrying those loves. We stood in each other's weddings and by each others during quite a few moves across the country. And now we have each other for this new season of being moms. Jess was in the waiting room when Collins was born and I plan to be there waiting too when Baby Pitcher arrives in April. I can't wait and it is such a blessing to walk this road together.

Jess and Blaine came to visit this past September for Labor Day. See, nothing was very fishy with this because the "Fab 4" has spent many of Jessica's birthdays together. But there was a tiny feeling that I had in my heart wondering," Hmm... I wonder if they are going to tell us that Jess is pregnant?". Well, I didn't have to wait for the answer long. Just moments after they arrived, Jessica asked if have ever read the new book that she was reading. The title? What to Expect When You're Expecting. Well, at that point there were tears, hugs and laughs all around. And we talked about nothing but babies that weekend. 

THE FAB FOUR!!!

And we cooked too, of course:) Artichoke Turkey Burgers and they were delicious! They freeze perfectly so make half and freeze half.

Artichoke Turkey Burgers

1 pound ground turkey

2/3 cup Italian Style Breadcrumbs

1 cup finely chopped mushrooms

1 large egg

2 tablespoons butter, softened

5 ciabatta buns

1 (14oz) can quartered artichoke heart, drained and chopped

1 cup light Alfredo sauce

1/3 cup chopped fresh basil

seasoning to taste

1. In a large bowl, combine ground turkey, bread crumbs, mushrooms, seasoning and egg. For mixture into 4 hamburger patties, and refrigerate for at least 30 minutes. 

2 Preheat grill to medium high heat. Grill burgers, covered with grill lid, for 5 minutes per side, or until done to desired taste.

3. Spread split buns with butter evenly on both sides. Grill buns, butter side down for 2 minutes. 

4. In a medium bowl, combine artichokes and Alfredo sauce.

5. Place turkey burgers on buns and top with Alfredo mixture and basil. 

Adapted from a Sandra Lee recipe. 

And always cooking with love in honor of Momou!

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Bistro Grilled Chicken...Make 1/2 and Freeze 1/2!

Today, Houston, Tx reached one of the lowest temps since we have lived here...a whopping 18 degrees. Yikes! I just can't take it. I am one to go running in the morning every single day before school, no matter the temperature. And that is safe to say in Houston because chances of it being really cold are very few and far between. Well, not today. I just couldn't do it. Come on spring! My few days of love for winter are over...this Louisiana/Tennessee/Texas girl needs her southern warmth.

So in craving spring days with a BBQ outside, I pulled out a favorite recipe of ours from this past summer.  Delicious. And the best part? You can make half and freeze half. What momma doesn't love that? I think the whole freezer prep in 4 hours for 4 months is pretty smart but I am just not organized enough to pull it off. So I think some sort of semi-plan where you make half, eat it then and freeze the rest is more my style. It is like I am thinking ahead but really I am just making too much and get to  make a few meals out of it.

Bistro Grilled Chicken

1/2 cup Teriyaki sauce

1 tbsp. EVOO

1/4 tsp dried thyme

6 boneless, skinless chicken breast

1 yellow onion, sliced

1 red bell pepper, sliced

Teriyaki butter

6 (1/2 inch french bread slices)

Combine first 3 ingredients in a small mixing bowl; reserve half and pour mixture over chicken in a shallow dish. Cover and chill 30 minutes.

Remove chicken from marinade, discarding marinade.

Brush onion slices and bell pepper with reserved teriyaki mixture. Brush teriyaki butter over bread slices. 

Cook chicken and vegetables, without grill lid, over medium hot heat, 3 to 5 minutes or until vegetables are golden brown, basting with remaining teriyaki mixture. Remove vegetables, and keep warm. Cook chicken 2 to 4 minutes or until done, basting often. Keep warm. Add bread slices; cook 3 to 4 minutes or until browned. 

Place chicken and vegetables on top of bread; serve immediately. 

Teriyaki Butter

3 tbsp butter melted

1 tbsp. teriyaki sauce

Combine butter and sauce, sitrring well. 

*I doubled this recipe to freeze half and it tasted just as good when we made it again.

(This is not my recipe as none really are but this is one I cut out of a magazine years ago. I wish I had a name to go with it but I don't:(So to whomever you are....thank you so much for this yumminess.)

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