Oh for the love of all things.. how many posts do I need to do??

Blows of a few layers of dust. It is true! I am alive, lazy, but alive no less. I have been on break for the last week after finishing my second to last semester of classes! I have way too many posts to do because I have left everything for the break.  We will start with the following;

-Apple pie
– Tarragon Chicken in a Pot pie

Sister being deployed 9/29/13 for six months
TBI conference
New slider and side door
1st quarterly meeting HOV
Boots Happy Birthday to me
bannana bear snack

Peanuty Chicken
Stuffed mushrooms from annies eats
Christmas Treats and Christmas break! To be written at later date!

This apple pie is a heavenly pie. The crust is just scrumptious! It is from my favorite the cookbook ‘Baking Illustrated’. It was a thank you gift to the wonderful men that helped me build my AT device this summer. I also made lemon poppy seed sugar cookies for my husband who also worked on it with me.
I love apple pie. In fact I enjoy it more than pumpkin, cherry, or pecan. Granted all of these pies are delicious in their own right, nothing can compare to old fashioned apple pie!

Classic Apple Pie

1 recipe basic pie dough

2 T unbleached AP flour, plus more for dusting the work surface

3 Large Granny Smith Apples

4 Large McIntosh Apples

1 T juice and 1 t grated zest from 1 lemon

3/4 cup plus 1 T sugar

1/4 t freshly grated nutmeg

1/4 t ground cinnamon

1/8 t ground allspice

1/4 t salt

1 egg white, beaten lightly

1. Adjust an oven rack to the lowest position, place a rimmed baking sheet on it, and heat the oven to 500 degrees. Remove one piece of dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).

2. Roll the dough on a lightly floured work surface or between 2 large sheets of parchment paper or plastic wrap to a 12 inch circle. Transfer the dough to a 9 inch pie plate by rolling the dough around the rolling pin and unrolling over the pan. Working around the circumference of the pan, ease the dough into the pan corners by gently lifting the edge of the dough with one hand while pressing into the pan bottom with the other hand. Leave any dough that overhangs the lip of the pie plate in place; refrigerate the dough lined pie plate.

3. Peel, core, and quarter the apples; cut the quarters into 1/4 inch slices and toss with the lemon juice and zest. In a medium bowl, mix 3/4 cup of the sugar, the flour, spices, and salt. toss the dry ingredients with the apples. Turn the fruit mixture, including juices, into the chilled pie shell and mound it slightly in the center.

4. Roll out the second piece of dough to a 12 inch circle; place it over the filling. Trim the edges of the top and bottom dough layers to 1/2 inch beyond the pan lip. Tuck this rim of dough underneath itself so that the folded edge is flush with the pan lip. Tuck this rim of dough underneath itself so that the folded edge is flush with the pan lip. Flute the edge or press with fork tines to seal. Cut 4 slits in the dough top. If the pie dough is very soft, place the pie in the freezer for 10 minutes. Brush the egg white on the top crust and sprinkle evenly with the remaining 1 T sugar.

5. Place the pie on the baking sheet and lower the oven temp to 425 degrees. Bake the pie until the top crust is golden, about 25 minutes. Rotate the pie from front to back and reduce the oven temperature to 375 degrees; continue baking until the juices bubble and the crust is deep golden brown, 30-35 minutes longer.

6. Transfer the pie to a wire rack; cool to room temperature, at least 4 hours.


If you want a wonderful fall/ winter dinner, then make this delicious meal! While I did not use peasant rolls they were heavenly. I would not have though Zucchini would taste good, and I was pleasantly proven wrong.

This recipe comes from my Cooking light cook book.

Tarragon Chicken in a pot pie

2 T AP flour

1 C low fat milk

1/2 C fat free, less sodium chicken broth

1/2 C dry white wine

1 T olive oil

2/3 C chopped sweet onion

1 LB skinless, boneless chicken breast, cut into bite sized pieces

1 C sliced carrot

1 C slices zucchini

1/2 t salt

1/2 t dried tarragon

1/2 t black pepper

4 country or peasant rolls

1. Place flour in a small bowl; slowly add milk, stirring with a whisk to form a slurry (watery mixture). Add broth and wine.

2. Heat oil in a large saucepan over medium high heat; add onion and chicken to pan. Saute 2 minutes; stir in carrot and next 4 ingredients to pan. Cover, reduce heat, and cook 4 minutes. Stir slurry into chicken mixture in pan. Bring to a boil; cover, reduce heat, and simmer until thick (10 minutes), stirring constantly.

3. Cut rolls horizontally 1 inch from tops. Hollow out bottoms of rolls, leaving 1/4 inch thick shells; reserve torn bread and bread tops for another use. Spoon 1 1/4 C chicken mixture into each bread shell.

optional: serve with sweet potato chips .


This past semester has been difficult to say the least. I have grown a lot and have learned to let go of a lot. I have learned that I can not do everything, and which battles to pick. The saddest part of this year was my sister being deployed for six months. I miss her and can not wait to see her at our little brothers wedding this year. School was so hectic because I had Fieldwork in Kazoo two days a week, and school two days a week in GR. I did a variety of things this semester including being a standardized patient for the functional assessment class, and volunteering for the Art prize exhibit at my school. I even attended the Christmas party with my cohort which was loads of fun!

The TBI conference I spoke at this year for Veterans and their spouses was amazing! I met so many wonderful individuals and couples. I am always amazed and moved by their stories and lives.

My wonderful husband and I have been working on the house slowly. We were able to have a new slider and side door installed. My husband has been building a bench and working on the basement, as well as building me a new spice rack.



The best thing this semester was going to the Barbara Rider Colloquim and the 1st Michigan quarterly meeting for Hearts of Valor! It was amazing and wonderful to listen to such great speakers on Occupational Therapy! Being away with the wonderful caregivers of wounded Veterans was amazing! I am a very lucky lady to know these amazing ladies.

Gizmo and Hershall got their first Halloween costumes, and we carved pumpkins!






I turned 27 this year and I bought some cute boots since my 10 year old knee high stilettos died this past year 😦 . I have also become addicted to pinterest. I love all the creative healthy snacks, dresses, hair dos , and everything else you can pin on that site!! It is a time suck so you are fully informed!
bannana bear snack

Try this snack for an energizing cute breakfast!


Thai Peanut Chicken all recipes 

  • 2 cups uncooked white rice
  • 4 cups water
  • 3 tablespoons soy sauce
  • 2 tablespoons creamy peanut butter
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves – cut into thin strips
  • 3 tablespoons chopped garlic
  • 1 1/2 tablespoons chopped fresh ginger root
  • 3/4 cup chopped green onions
  • 2 1/2 cups broccoli florets
  • 1/3 cup unsalted dry-roasted peanuts


  1. Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
  2. Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
  3. Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.


Portabellos with Herbed Stuffing and Sweet Potatoes
From Annies-Eats
Yield: 6-8 servings


  • 1 medium sweet potato (about 12 oz.), peeled and cut into ½-inch chunks
  • Olive oil
  • Salt and pepper
  • 6-8 portabello mushrooms
  • 1 small onion, diced small
  • 1 stalk celery, diced small
  • 1 tsp. fresh thyme leaves
  • ½ tsp. minced fresh sage
  • 3½ cups cubed or torn whole grain bread (crusts removed)
  • ½ cup vegetable stock
  • 1 large egg, lightly beaten


  • Preheat the oven to 400˚ F.  Add the sweet potato chunks to a baking dish.  Drizzle lightly with olive oil and season with salt and pepper.  Bake until just fork tender, about 12-15 minutes.  Remove from the oven but maintain oven temperature.
  • Line a rimmed baking sheet with foil.  Remove the stems from the mushrooms and carefully scrape the gills from the caps with a spoon or paring knife; discard.  Place the mushrooms caps on the baking sheet.  Drizzle each lightly with olive oil.  Roast the caps about 10 minutes.  Remove from the oven, maintaining the oven temperature.
  • While the mushrooms are baking, add about 2 teaspoons of olive oil to a medium skillet over medium-high heat.  Add the onion and celery to the pan and sauté just until beginning to soften, about 5 minutes.  Stir in the thyme and sage and cook 1 minute more, until fragrant.  Remove the pan from the heat and set aside to cool for a few minutes.
  • Gently stir in the bread cubes, vegetable stock, sweet potatoes, and egg.  Season with salt and pepper.  Mound a portion of the stuffing mixture into each mushroom cap.  Return the pan to the oven and bake 15 minutes more, until the stuffing is golden brown.  Serve immediately.
  • EXIF_JPEG_T422
  • EXIF_JPEG_T422Christmas Treats and Christmas break -> To be written at a later date because wow this is too long. I will endeavor to write these posts in a more timely manner, so I do not end up with a 50 page book! Goodnight!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s