Erin Kennedy — Page 11

How to Make and Store Homemade Baby Food

October 13, 2016 By Erin Kennedy Leave a Comment

I have started solids for my little one, and have decided to try to make her my own baby food whenever I get a chance. I don’t have time to make it every day, so I make a bunch and freeze it to use throughout the week.

Making baby food is actually a lot easier than I thought it would be. I just put the combination of fruits and veggies that I want and throw it in my blender (add a little water for desired texture,) pour into ice cube trays, freeze. Then store my frozen baby food into my Hefty® freezer bags and label then with the date and which flavor they are and my babe has food for the rest of the week.

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Creamy Skillet Lasagna Pasta

September 8, 2016 By Erin Kennedy Leave a Comment

I love lasagna, but I don’t have a lot of time to make it. I love pasta, and I love lasagna, so I thought, why not try to combine them? I just made this recipe up because I knew that I wanted to use the Ragu Homestyle Thick and Hearty Traditional sauce because it is so hearty, it literally hugs every noodle. I knew I wanted something cheesy, but I also knew that I wanted a pasta that was a little creamy.

I thought, why not use all the ingredients I use in a lasagna and just make a pasta? Easy to eat, easy to make and super quick. I had this recipe made in about 40 min.

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Garlic Chardonnay Chicken Thighs with Mushrooms and Peas

July 23, 2016 By Erin Kennedy 1 Comment

Chicken for me is the perfect main dish for spring or summer and entertaining. When I think of bbq’s or picnics, a good chicken is always a crowd pleaser. There are so many ways to make chicken to please the masses, but I have found a recipe for chicken that is quick to prepare, not too expensive and also looks like an elegant dish.

I had threw a Farm-to-Table Potluck and wanted to make my Garlic Chicken Thighs with Mushrooms and Peas in a Chardonnay sauce. The sauce is so delicate and delicious and it goes perfect with the tender meat of the chicken thigh.

I have never made chicken thighs before, so I was a little intimidated. I wanted to use the thighs because they are so versatile. They are almost impossible to overcook and dry out. That can always be a problem for me because I always want to make sure my chicken it cooked all the way through. With chicken thighs, it is a more forgiving cut.

I went with the bone-in skinless chicken thigh. I wanted to keep the bone in for easier eating since I was making this dish for a potluck. It can be eaten with your hands, or a fork and knife. Whichever your guests prefer.

The sauce with this dish compliments the chicken thighs in a way that you will want to lick your plate. The fresh vegetables of the mushrooms and english peas makes it a perfect dish. The sauce is a savory heaven that is perfect for the juicy chicken

If you are a fan of a crisp refreshing Chardonnay, you will love this sauce. The wine I used was 2012 Katherine’s Vineyard Chardonnay from Cambria winery. I made this dish for a Farm-to-Table Potluck event that was hosted by Cambria. I love their wine because it was the perfect Chardonnay for this sauce and when you pair this wine to drink with this dish, your guests will love you.

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Ricotta-Free Hearty Meat Lasagna

May 16, 2016 By Erin Kennedy 2 Comments

I love spaghetti sauce. It stems from my childhood. My mother makes the best homemade spaghetti sauce ever. I don’t live in the same state as she does any longer, so I don’t get to enjoy her sauce very often. I have been looking for a sauce that can compare to hers. It is so good and so hard to replicate. I have tried.

I don’t have a lot of time to work on trying to perfect my mother’s recipe, but sometimes I just crave that sauce because I may be a little homesick.

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