2.20-22: Weekend Recap

{Friday Night}

go home early @ 12.30 to get sick Autumn | Autumn snuggles & cuddles | watch Scandal & Grey’s while Autumn sleeps in Baby K’tan for about 2 hours | Autumn has dinner | make dinner | Price gets home | Autumn gets a bath | Price goes to Evan’s for Poker | Autumn goes to bed by 7pm  | laundry | Triple D | blog posts | dishes | bed

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up at 6.30 | make breakfast- yummy homemade bacon! | Autumn has her morning nap | clean kitchen | make chicken soup | lunch- soup | go to work | Autumn takes 2 hour nap for Price | leave work at 5.25| go to Stop &Shop | home | Price gives Autumn a bath | go to bed | make dinner | watch DVR’d shows | bed

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up early | breakfast | claneing | make marinara sauce | slow cooker carnitas | Autumn takes her morning nap | go shopping Costco and Target | Price did a lot of cleaning while we were gone | back home | make buffalo wings & tenders | watch Daytona | Autumn has a nap | playing around | Autumn has dinner & a bath  | dinner | blogging | Oscars | go to bed

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Slow Cooker Pork Carnitas – SRC

Slow Cooker Pork Carnitas

I have major Wanderlust right now.

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I don’t have the kind of life style that lets me travel as much as I would like, but I love to daydream that I could. I think that scrapbooker & designer Kelly Purkey leads such an adventurous life with all of her travels. I love to read her blog and check out what she is up to. You know when you type in the address bar and Google provides you with suggestions from previous seraches? Well, when I type in ‘K’ her blog comes up. Yeah, I guess I go there often…

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Thankfully, I have a trip planned just next month to visit my best friend in Seattle. I seriously can’t wait to go. I haven’t seen her since she visited at Christmas a few weeks after Autumn was born. I miss her terribly ever since she moved away to Seattle, but knowing that she loves it there at least helps lessen the blow. Plus, it means I get to travel to see her!! We are going to cram so much damn stuff in that long weekend. Oh, and the food! And the drinks. I can’t even…

Anyway, back to reality…

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I’m sharing such a wonderful, simple recipe today as it is my monthly Secret Recipe Club Reveal Day. I just love SRC as it gives me a little bit of an adventure to check out someone’s blog to make a recipe. Searching their blog for a recipe is like searching yelp for a great restaurant. It’s just a blast, I ask myself “I am in the mood for chicken? a dessert? a dip? should I make osmething with a slow cooker?” just like how you ask yourself ‘hmm, Chinese or pizza tonight.”

This month I took the slow cooker route with these Slow Cooker Pork Carnitas from Fantastical Sharing.

I was given Sarah’s blog this month. Sara is such a rock star with her role in Secret Recipe Club as a group organizer. She is so well organized, friendly, and just all around amazing. Sarah also has a blog full of recipes. FULL of recipes.

Plus, Sarah is due any day now!! I am so freaking excited for her. Her son Mason will be here soon enough.

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I bookmarked so many recipes to consider, such as these Crock Pot Baked Potatoes, Dulce De Leche Cheesecake Bars, Kahlua Cake, and Buffalo Chicken Chili. I’m still determined to make those Dulce De Leche Cheesecake Bars!!

Ultimately, I picked this recipe because it was a Whole30 recipe! YAY! It made such great tacos. Plus, it was super simple. Which is fantastic all around, but made for such a great ‘cooking’ experience. I am getting burned out from all this Whole30 cooking. It just never ends! I want take out!! But this was refreshing as it took about 2 minutes to throw together. For real. Chop an onion, open cans, combine it all in a slow cooker.

This recipe is perfect when you know are gonna have a crazy day and need to get dinner on the table quickly. It will have everyone asking for more too!!

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Slow Cooker Pork Carnitas

  • 2 pork tenderloins (1 lb. each)
  • 1 jar salsa verde
  • 1 can Rotel tomatoes
  • 1 can diced green chilies
  • 1 white onion, chopped into


  1. Place all of the ingredients in slow cooker. Cook for 8-10 hours on LOW.
  2. Shred with two forks. Drain off excess juices if you would like. Enjoy in tacos, with rice, or on baked potatoes.

Sourced from Fantastical Sharing


Check out all the other great Secret Recipe Club posts this month!

And be sure to check out my 3 years of Secret Recipe Club posts!!!!


Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

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Mayo Crusted Roasted Chicken

Mayo Crusted Roasted Chicken

A few years ago when I lived with 2 roommates, I learned that I could not live with 2 roommates. So it goes…

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We all have our idiosyncrasies but one of my roommates was off on another planet. Like she insisted on having the biggest room although she froze in it because it had very large widows and a nonworking fireplace (all of which let in a lot of cold air). Also, she would cook her food, eat it out of the pot, and leave said pot on the top of the sofa. Great when my other roommates puppy would discover it. Super great. She was in a residency program so maybe she was just off from being sleep deprived from her long shifts and weekends on-call. So while she drove me crazy but, at least she did teach me about making fantastic baked chicken. So a big thank you to her for that.

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She used to bake chicken breasts and drumsticks all the time. They were quick and easy for her to whip up and keep on hand for when she had to work late nights or be on call. But there as something that should would do that I had never heard of before… she would slather the chicken with mayonnaise. What?!?

Years later, while I was feeling in a bit of a chicken rut, I thought of what she used to do. Well, it turns out she wasn’t crazy after all since I googled it and it’s a thing. A pretty common thing actutally… where have I been living all these years? Under a rock!?!?

It makes the chicken super moist and flavorful, while giving the exterior a bit of a naughty crunch too.

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The great thing about this recipe is that is paleo and Whole30 compliant, assuming you use complaint mayo, of course! Finding something that fits the Whole30 requirements and is downright delicious just makes me want to jump for joy!

The one thing to note that as it cooks the oil in the mayo will separate from the egg base, and will drip down into the pan. The veggies there can be a bit oily, so if you want to avoid that just put down a wire rack that you use for baking first before you put down the veggies. But I would give them a bit of a drizzle with oil so they stay moist and don’t stick to the rack.

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I swear I am a changed roast chicken woman. This makes it so freaking juicy. It is the perfect chicken to make this FREEZING weekend. Stay warm and cozy my friends!

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Mayo Crusted Roasted Chicken

Makes 1 whole chicken


  • 5-6 pound whole chicken
  • 1/2 pound carrots, peeled, cut into 2″ long pieces
  • 1/2 pound celery, peeled, cut into 2″ long pieces
  • 2 large onions, sliced into 1/2″ wedges
  • 4 cloves garlic, minced
  • 3-4 bay leaves
  • approximately 1/3 Cup mayonnaise
  • salt and pepper


  1. Preaheat your oven to 425 degrees F.
  2. Remove the giblets from the chicken. Remove any excess fat and leftover pin feathers and pat the outside dry.
  3. Place the carrots, celery, onions, garlic, and bay leaves in a roasting pan. Sprinkle with salt and pepper. Place the chicken on top.
  4. Liberally rub mayonnaise on the whole chicken. Generously sprinkle with salt and pepper. Tuck the wing tips under the chicken to prevent burning.
  5. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter. Cover with aluminum foil for about 20 minutes prior to slicing and serving. lice the chicken onto a platter and serve it with the vegetables.
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Whole30: Days 13-15 Recap

I am documenting my Whole 30 journey to help me see how far I’ve come and to keep me inspired through the whole process. I’m looking forward to the transformation in how I approach food, cook with it, and enjoy it. Read why taking on this challenging dietary adventure is so important to me HERE.


{Day 13}

Saturday, February 14th

Happy Valentine’s Day!!

We had a nice day together as a family. We went to the Natick Mall to do some shopping and just get out of the house… hello cabin fever… before more snow dumped on us. So we spent a few hours there, even having out first Whole30 dining experience. I think I did a good job of picking out salads for us. For dinner I made a yummy Valentine’s Day dinner for us. Truthfully I missed the chocolate!! And wine!!!


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A Big Ass Sweet potato (Costco!) with 2 fried eggs, wholly guacamole, and Trader Joe’s Salsa Verde.

This was really good but so much. The potato was crazy big, but yummy. I didn’t eat all of it. Next time I would just make 1 potato for us to split.

And Costco has the best sweet potatoes, so much better than Trader Joe’s. But Trader Joe’s rocks the salsa.


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Salads at California Pizza Kitchen: Roasted Veggie & Moroccan-Spiced Chicken

I did my best to avoid the non-compliant Whole30 things by requesting no dressing on the salad and to get oil and vinegar instead, and by omitting things like cranberries. I figured that if I slipped up, then I slipped up, but I’m not starting over. Maybe the dates had sulfates but if I left out every questionable thing then we would have just been eating lettuce and more lettuce. Either way, the salads were good, but damn I wanted pizza so badly.

* photos above from CPK website, our phones were dead


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Steak with coocnut flour crusted sauteed shrimp, roasted potatoes, and spaghetti squash

I tried to make a good dinner that would be sweet and romantic for Valentine’s Day since we were staying in and doing W30. I went with the surf and turf theme with the steak and shrimp. I think it worked will for the night.

I do not suggest using coconut flour to coat shrimp. It burned off very easily and the kitchen got smokey! I will just roast them in the future.


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Strawberries and Blueberries with Coconut Milk Whipped Cream

I really missed something sweet for Valentine’s Day so I whipped up come coconut milk to make ‘whipped cream’. It was good but would have been better with some vanilla extract, at the very least some vanilla bean caviar. I would try to make the whipped cream again.

{Day 14}

Sunday, February 15th

Another snowy day. Price sent over 2 hours outside shoveling with our neighbor’s visiting son, his husband, and another neighbor who parks in a spot in our driveway. It was such a bummer for him to do that again. On the other hand I enjoyed my day inside cooking. I made a roast by searing it on all sides and then roasting it in the oven for several hours.


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Waffled Breakfast Sandwich with sausage and guacamole

So freaking good!!! I really have been missing the fun breakfasts I normally make on the weekends so I had to come up with a version that would work, so, of course, I turned to the waffle iron to make a thicker version of my Waffled Hasbrowns to substitute as the bread. It was yummy but messy, still so worth it!

Recipes here…

Paleo WaffledBreakfast Sandwiches

Homemade Paleo Breakfast Sausage


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Meat sauce with spaghetti squash

I loved the meaty sauce that I had the other night so I used up the rest of the leftover spaghei squash from dinner the night before. I could eat this 3x a week, easily, but I do miss the cheese.

This was Price’s lunch…

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He had been craving wings so when he found this recipe from Against all Grain I had to make it for him. He really enjoyed them and has already requested them again. They were quick to make and the dairy free ranch was good, although I winged it sinc eI didn’t have everything on hand.


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Pork shoulder with cauliflower rice

Oh man, this was so good. The pork was tender and so flavorful.

ItT was the first time I made cauliflower rice. It was really good but next time I would use olive oil to sautée it vs the coconut oil that I used. It just didn’t jive with the other flavors, but I liked the texture a lot. I will be making it again!

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I made the pork shoulder by searing it on all sides, then putting it in the oven with some carrots, celery, and onions and a large can of diced tomatoes. I cooked it at 325 for about 4 hours. So tender!!

{Day 15}

Monday, February 16th

Half way through!!! So exciting!

It was President’s Day so I had the day off with Autumn (price had to work.) I’ve been enjoying the extra time with Autumn, plus it is nice that I get to cook at home. I’m most proud of this experience that I have been able to resist noshing during the day, especially on those darn tasty Goldfish crackers.


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Quick version of Waffled Breakfast Sandwiches with some strawberries

I had made extra ‘buns’ when I made them on Sunday so I just reheated them while I made an egg. I used a generous amount of guac on the ‘buns’.


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Sauteed pieces of chicken breasts on a salad with radishes, celery, and grape tomatoes

Autumn liked this as well. She, of course, had already eaten her lunch but decided she wanted this as well. So we shared :-)


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Pork shoulder with roasted green beans and grape tomatoes with leftover cauliflower rice

I love roasting green beans and tomatoes like this. It is quick to prepare and so delicious.


Things are going well. The hardest part during these few days was trying to eat out. I am glad that we are doing Whole30 as it made us stick to salads instead of getting pizzas at CPK but I miss cheese. It was the first time I really missed cheese. At least we are half way through now!!

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Paleo Waffled Breakfast Sandwiches

 Paleo Waffled Breakfast Sandwich

Boston is breaking snow records left and right. Boom goes the dynamite.

It’s been snow storm after snow storm. The snow just keeps on staking up. We have broken the record for most snow in a 40 day period, expect we did it in 18 days. Fun. And then we broke the record for most snow in February. Super. Most recently we broke the record for the most snow in a month. Awesome.

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Oh, did you catch the sarcasm?

Well, we are about a storm or two away from breaking the record for the snowiest season on record. We’ll see if we beat it. At least it will feel like all the snow was for something… some awful record!

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In the mean time we will be eating these Paleo Waffled Breakfast Sandwiches. I actually got the idea from 2 differnt things. First, the waffled hashbrowns I shared last week for my Waffle Wednesday post. Then for when I was gluten free for about a year and would make gluten free waffles and use them as bread. So I merged those ideas and made these Paleo Waffled Breakfast Sandwiches with those waffled hashbrowns as buns. yum!!!

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The waffled potato buns do take a bit of time to prepare so just keep that in mind. You have to stuff the the waffle iron with the shredded potato so that they are sturdy enough to be buns. Each pair tool my waffle iron about 10-12 minutes to cook. This actually works well as it allows you to get ready in the morning. Just get the potatoes in the waffle iron and go about your morning and check on the potatoes again after a bit. Perfection.

Give these a try if you are living a Paleo diet, are going Whole30, or if you just like awesome breakfast sandwiches.

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Paleo Waffled Breakfast Sandwiches

Makes 4 sandwiches


For the Waffled Potato ‘Buns’

  • 2 1/5 pounds potatoes, such as russet
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • olive oil or vegetable oil spray

For the sandwiches

  • 8 eggs
  • 8 sausage patties or 8 slices bacon (make sure it’s Whole30 compliant, if needed!)
  • 1 Cup guacamole


  1. To make the waffled potato buns, shred the potatoes in a food processor (I used a medium shred blade). Place all of the shredded potato in a bowl lined with a kitchen towel. Squeeze as much water out of the potatoes as possible.
  2. Preheat your waffle
  3. Place the waffled ‘buns’ on a wire rack placed on a baking sheet in an oven set to 200 degrees to keep them warm and crisp until you are ready to use them.
  4. To make the sandwiches, cook your sausage or bacon.
  5. Cook the eggs them in a sprayed skillet over medium-low heat, flip them once the white is almost set up. Continue to cook to reach ‘over well’ doneness, until the yolk has just set.
  6. Place 2 eggs on a shredded potato bun, and then top with the sausage or bacon. Spread 1/4 Cup of guacamole on the top ‘bun’, and then place the bun on the egg sandwich. Cut in half, if you would like.


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