Pre-schooler troubles, a Salmon Recipe and a Crockpot Recipe

I can’t believe it’s already Monday, and Hadley has to go back to school. Back to our daily routines and all, which I am actually looking forward to. When I was explaining to my mom how Hadley has been acting a little off lately, like sleeping a lot, overly grumpy, having an attitude towards Brent and I, she said it was probably the post-holiday blues. I’ve never even heard of that so I brushed it off, but then I googled it, which I often do, and learned that preschoolers (and I’m sure kids in general) have a very hard time after Christmas is over. All the anticipation, the parties, the decorations, the yummy food and treats, the presents… And once it is over, we go back to our day to day lives pretty easily, where as they don’t understand why everything magical just stopped so suddenly. I didn’t even realize that she might see it that way so I asked her if she was sad that Christmas was over, which she was. One of the articles I read mentioned some questions to ask to help them understand and for us to explain that we still have lots of things to look forward to. So I asked her most of them and we talked on the couch for a bit today while Truett napped, and the rest of the day went pretty well. She is a creature of habit, so I think getting back into the routine of school will be a big help for her.

As far as our weekend, it was pretty great, and there was some really wonderful food mixed in too. My mom came in on Friday for the weekend, which is always a blast. Friday night Brent made Blackened Salmon with Blue Cheese Sauce for dinner. I was a little concerned at first, but there were over a hundred five star reviews for this recipe online, so I went with it. Fish and Blue cheese just never crossed my mind as a good combination before. Let me tell you, I was so wrong. It is probably my new favorite way to eat salmon, and I will want this at least once a month. It was so easy too!

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Blacked Salmon with Blue Cheese Sauce
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients
1 tablespoon Italian seasoning
1 teaspoon cracked black pepper
2 tablespoons paprika
2 tablespoons salt
1 1/2 tablespoons cayenne pepper
2 tablespoons butter
1 tablespoon grapeseed oil, for frying
4 (6-ounce) portions skinless and boneless salmon fillets

Blue Cheese Sauce:
1/4 cup white wine
1/2 cup heavy cream
3/4 cup blue cheese crumbles

Directions
Preheat oven to 400 degrees F.

In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish with the rub.

Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side.

Transfer the whole pan to the oven and cook for another 4 to 6 minutes.

For the sauce:
Place the white wine into a medium saucepan and reduce by half. Add the heavy cream and allow to reduce. Add the blue cheese and whisk until smooth. Serve on top of the salmon.

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I served this with just roasted vegetables tossed in a little EVOO, salt and pepper.

Saturday morning Brent and I got up and went to the gym, and we took Truett so Hadley and my mom could have some girl time. I ran 6.5 miles and burned 750 calories. After nap time for the kids and bumming around the house most of the day, we got ready for our long awaited date night. My mom kept the kids and Brent took me to Boulevard Steakhouse, a place we have wanted to try for a long time. It definitely did not disappoint. The ambiance was perfect, and the service was fantastic. I don’t think there is an adjective that could describe the food. It was beyond delicious. Our appetizer was a spicy calamari with blue cheese dressing – so good. We split a 16oz filet mignon with Oscar topping for our entree. Which means it has asparagus, lump crab meat, and hollandaise on top. I don’t like hollandaise so that was not on my half. Our sides, served family style, were button mushrooms creamed spinach. I had an extra dirty martini with queen stuffed olives (blue cheese inside) and I’m almost positive that it is the best martini I’ve had to date. Normally we wouldn’t order dessert, but we couldn’t pass up the Bananas Boulevard. There would be a picture of it, but Brent dove in so quickly I couldn’t get one! It was a puff pastry, charred on top, with a scoop of Haagan Daaz Dulce de Leche ice cream, and roasted bananas all covered in caramel. You couldn’t pass that up either and you know it!!

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Then we met up with another couple for a couple of glasses of wine at a wine bar we love in downtown Edmond, Vin Dolce.
Sunday morning we were up and getting ready for church, so we put a pork tenderloin in the crockpot to be ready when we got home. Church was amazing, if I haven’t said that enough, we love our church. He started a new series today on “living the story you want to tell”. Making decisions now that can have a huge impact on your life later. What can we do to better serve God so that the story of our lives is the one He wants it to be? And one God would be proud of? If you want to watch the sermon, it’s online here, at http://www.lifechurch.tv/watch called My Story.

We had a 24oz pork tenderloin that I picked up the other day, one of those that is already marinated in the package. It takes so much effort out of it, i love it. So this one was lemon garlic, and in the crock pot we out a quarter cup of white wine, a few sliced garlic cloves, a little chicken stock, and some salt and pepper. Set it on low for 4 hours. When we walked in the door after church the whole house smelled so good! I grabbed a head of cauliflower and steamed it, then put it in our Magic Bullet with a spoonful of sour cream and blended it smooth. I had to do this three times to get all of the cauliflower done, and then I stirred in some salt and pepper, mozzarella cheese, and a little garlic powder. It was fluffy and light and looked just like mashed potatoes. I also put some greens on to boil because let’s face it, they go with everything. It was the best (healthiest) comfort food I’ve had in a long time, and it was a very easy meal to throw together in about 20 minutes, once the tenderloin is done.

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Then it came time for my mom to leave, which I hated, so afterwards we threw on our jackets and grabbed to dogs leash and headed for the park in our neighborhood.

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We had a lot of fun chasing each other, and our crazy dog, Mox, went swimming in the pond that was frozen yesterday morning! For dinner we all had leftover this and that, picked up all the toys and cleaned the playroom, gave the kids baths, and they were in bed by 8. Hadley had every single reason to get up that she could think of, so it was probably 8:45 by the time we told her to seriously go to sleep! I snuggled up on the couch with my hubby and watched “The Incredible Dr. Pol” on The National Geographic channel, which I am continually amazed by. As a previous vet tech, watching a 75 year old man who is so on top of his game and so busy is very interesting. I love the cases and the solutions, besides the fact that he is pretty funny.

Now it’s time to get the Hadley to school, Truett and I to the gym, and then some bathroom cleaning (yay?) and getting dinner started. Tonight: Zucchini Lasagna!

Do/did your kids ever have the blues after the holidays?

Do you use your crockpot a lot?

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One thought on “Pre-schooler troubles, a Salmon Recipe and a Crockpot Recipe

  1. I would just like to point out the quick reference to the reason Hadley has been a little off lately. And remind you to listen to your Mother. Sometimes this old lady has some good stuff, right!?

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