Friday, August 20, 2010

Introducing....Baby Truss!!!

I know I have been M.I.A lately!!! I really want to share my 22 week ultrasound picture with you of baby trussler!! I am about 23 weeks pregnant now, and couldn't feel more better! I never got sick yet, and after the first tri-mester was over I started getting my energy back! Hopefully I will post more now....I have been busy with spring/summer weddings (My sister and I started Deux Adore about 2 years ago, where we travel on location to do wedding hair & makeup). It is fun, but it consumes about most of my time when I am not working my regular 40+ hour a week job, juggling travel, consultants, having my own life, and trying to still make dinner & be a good wife!! ;) We are not finding out the sex of the baby, which has been fun...but it is driving me crazy not knowing!! I think it's going to be a boy, but just in case we have picked both girl names & boy names so we will see......can't believe I am already going to be in my 3rd tri-mester in a weeks time.....sure is going fast & baby truss is expected on December 19th!!!

Orzo with Tomatoes + Parmesan

This is the ultimate perfect side dish, and not really that hard to make! I love tomatoes, parm & orzo!! Enjoy :)

Orzo with Tomatoes and Parmesan

2 cans (14 1/2 ounces each) reduced sodium chicken broth
1 1/2 cups orzo
2 tablespoons butter, divided
1 clove garlic, minced
1 cup chopped plum tomatoes
1/2 teaspoon McCormick® Gourmet Collection Italian Seasoning
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
3 green onions, chopped
1/2 cup grated Parmesan cheese

1. Bring broth to boil in medium saucepan. Add orzo; cook on medium heat 10 minutes or until tender, stirring occasionally.

2. Melt 1 tablespoon of the butter in large nonstick skillet on medium-low heat. Add tomatoes, garlic and Italian seasoning; cook and stir 2 minutes or until tomatoes begin to soften.

3. Stir in remaining 1 tablespoon butter, cooked orzo and pepper. Cook and stir 2 minutes. Add green onions and Parmesan cheese; cook and stir 1 minute.

Southwestern Grilled Chicken with Lime Butter

YUMMMMM. This was FAB-U-LOUS!! Excuse the picture, it's from my blackberry since our camera was dead! You def should try this, if you don't want it so hot skip the chile's - you probably won't miss them anyway if you don't like spicy food. I made this with a side of Parmesan & tomato Orzo - I will post that in a little while, enjoy :)

Southwestern Grilled Chicken with Lime Butter

Low Carbohydrates Low Sodium

1 tablespoon McCormick® Gourmet Collection Chili Powder
1 tablespoon McCormick® Gourmet Collection Cinnamon, Saigon
1 tablespoon brown sugar
1 teaspoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 1/2 pounds bone-in chicken parts
Lime Butter:
1/4 cup chopped fresh cilantro
1/2 cup (1 stick) butter, melted
1 serrano chile, minced
2 tablespoons minced white onion
1 tablespoon fresh lime juice
Pinch McCormick® Gourmet Collection Black Pepper, Coarse Grind

1. Mix first 8 ingredients in small bowl until well blended. Spread seasoning paste all over chicken with spoon or basting brush,

2. Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill about 30 minutes or until chicken is cooked through.

3. For the Lime Butter, mix all ingredients in small bowl. Drizzle over chicken just before serving or serve separately for dipping.