{ A HAPPY BIRTHDAY :: 30 Years Young }

This last week I celebrated my 30th birthday!!! Wait...what? Thirty already? Yup! I honestly can't believe what a fabulous ride I had through my twenties and I can only *wish* my thirties will be as fabulous!

I had such a fun day celebrating with the ones I love. I spent the afternoon with my Mom and Blair down in San Diego where we explored one of my favorite places in southern California, The Flower Fields. If you've never been, imagine thousands and thousands of ranunculus, as far as the eye can see in every color imaginable! Click HERE to check out my visit from last year. Before leaving, my mom and picked out some ranunculus blooms to bring home with us.

After visiting The Flower Fields, my mom was sweet enough to follow me back up to Glendora and watch our little Blair while Matt and I went out for a delicious sushi dinner and my favorite, Golden Spoon, for dessert! Who needs cake when there's Peanut Butter Cup frozen yogurt?

When we arrived back at home, I was so excited to open my present from my husband. I had asked for a special lens for our new DSLR camera and of course he delivered!!! He's such a good husband. The picture to the left was actually the FIRST picture I took with my new lens. These are the gorgeous ranunculus I brought home from The Flower Fields. Beautiful, don't you think?  I can't wait to learn all the tricks of this new lens and take tons and tons and tons of picture to share on the blog.  Look out!

{ RECIPE :: Grilled Balsamic Bruschetta Chicken }

I'm a huge fan of any recipe that calls for balsamic vinegar! So I guess it goes without saying that I simply adored this recipe. And the bonus? It took me less than 30 minutes to make. Definitely my kind of recipe.  Thank you PINTEREST!

INGREDIENTS:
4 boneless skinless chicken breasts, thawed (I use the big Costco bag)
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese

4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

DIRECTIONS:
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.

{ RECIPE :: Rumbi Rice Bowl }

Ok, so I know this recipe looks really intimidating, and to be honest, it took me a little more time in the kitchen than I'm used to. But thankfully my little one enjoyed her Bijorn that day and loved watching me chop zucchini and grill up the chicken.

My husband and I absolutely loved this copycat recipe, and since it made 4 servings, we had it 2 nights in a row. Kind of made the time in the kitchen on day 1 worth it so we could just relax on day 2 and throw the leftovers in the microwave.

INGREDIENTS:
1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes
*Rumbi Rice (see recipe below)
**Spicy Hawaiian Teriyaki Sauce (see recipe below)

DIRECTIONS: Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

DIRECTIONS: Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don’t have a rice cooker… Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida’s teriyaki sauce (in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

DIRECTIONS: Combine Yoshida’s, soy sauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida’s sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida’s to it).

{ RECIPE :: Reese’s Peanut Butter Bars }

I know I shouldn't even be making treats at my house if I wanna loose this baby weight, but in my defense, I actually gave away 3/4 of this sinful treat to my parents, in-laws, and neighbors.  So there!  But honestly, I could have eaten the whole pan.  These things are sooo delicious!

INGREDIENTS:
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups semisweet chocolate chips

DIRECTIONS:
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended.

Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer.

Refrigerate for at least one hour before cutting into squares.

{ Happy Anniversary :: One Year! }

Who would've thought we'd be celebrating our first wedding anniversary with a two month old? Haha! It's crazy and amazing and I love, I love, I love my life!!! Thank you Matthew for making this past year the happiest year I've ever known. You are the love of my life and have truly made all of my dreams come true. I love you with all my heart and look forward to another year + eternity together!

{ RECIPE :: Mango Chicken Pasta Salad }

Party in my mouth! Wow, what a rainbow of flavors. We seriously loved this pasta salad tonight, thanks to my friend Corrine's mom. I saw a picture of this recipe on her blog and just knew I had to try it. The lime flavored dressing was to-die-for and married all the delicious flavors together perfectly. So glad we have tons of leftovers!

INGREDIENTS:
3/4 lb bow tie pasta
1 1/2 cup chopped celery
1 bunch chopped green onion, green parts only
3 cups seedless grapes, red or green
1 ripe mango, cubed
1 whole boneless, skinless chicken breast, cooked, cubed, (about 2 cups)
1-2 avocados, chopped
slivered almonds, toasted, optional

Tarragon Lime Dressing:
1 1/4 cups mayo (not low fat)
1/4 cup cider vinegar
1/4 cup fresh lime juice
2-3 tablespoons honey
2 tablespoons dried tarragon or 1/4 cup fresh chopped basil
salt and pepper to taste

DIRECTIONS:
Cook pasta as directed on package. Drain and rinse with cold water, set aside to cool.

Prepare the dressing by mixing all ingredients in a bowl. If you are using fresh herbs, place ingredients in a blender and blend until herbs are chopped fine. Pour half of the dressing over the pasta and place in the refrigerator overnight if possible, or for at least 2 hours.

Place chopped celery, green onion, grapes, mango and chicken in a medium bowl. Refrigerate until ready to assemble salad.

To assemble, place three quarters of the vegetable, mango and chicken mixture in the bowl with the pasta that has been mixed with dressing. Most of the dressing will have been absorbed into the cooked pasta. Toss in the remaining half of dressing.

Place the pasta mixture on a serving platter or bowl and top with the remaining vegetable, chicken and fruit mixture, and chopped avocado. Top with almonds.

{ RECIPE :: Light Orange Beef and Broccoli }

You might've noticed already that most of the recipes I make are chicken dishes. Partly because my husband and I love poultry, but mostly because they're always the easiest! Well, here's a dish that's just as easy and super delicious! Only this recipe doesn't call for chicken, but rather a tender juicy cut of beef! We loved this awesome meal and will be adding it to our rotation amongst all those delicious chicken dishes.

INGREDIENTS:
juice of 1 orange
1 tablespoon fresh orange zest
2 tablespoons low sodium soy sauce
1/4 cup beef broth
1/3 cup orange marmalade
2 tablespoons cornstarch
1 teaspoon oil
1 lb. flank steak, very thinly sliced
2 cloves garlic, minced
1 head broccoli, washed and cut into bite-sized pieces

INSTRUCTIONS:
1. Mix the first 6 ingredients, whisking until the cornstarch is dissolved. Boil the broccoli for just a few minutes, until tender crisp. The broccoli will cook a little more once you add it in with the sauce, so make sure not to boil it for too long.

2. Heat the oil in a skillet over high heat. Add the steak and garlic, draining off extra fat after a few minutes. Flip the pieces until each piece is cooked through and the meat is browned.

3. Add the sauce to the pan and stir for 1 minute until the sauce starts to thicken. Remove from heat and stir in broccoli. Serve over rice and garnish with orange zest and/or scallions.

{ Like Mother :: Like Daughter }

Every time I look at these photos it makes me want to cry. In a good way of course! As many of you already know, I asked my amazingly talented mother if she would make my daughter Blair a dress to wear on her Blessing Day from the fabric scraps of my custom wedding gown. Isn't it exquisite? I love how beautifully it turned out and how sentimental it is to have shared the same dress with my first daughter for such a memorable day in both of our lives. I hope that one day she grows up to appreciate this special dress as much as I do.

{ Blair's Blessing Day }

Last Sunday was such a perfect day for our sweet little family of three. My husband Matt was able to give our new daughter Blair a name and a blessing. We felt so blessed to have so many of our family members come out to Glendora for the special occasion, especially my sister Jacki and her family who came all the way from Arizona! Our little Blair was spoiled with so much love!

I have sooo many pictures I want to share of her blessing day, but I'll just share this one for now. It's one of my favorites from the day! One, because she seems so comfortable and happy in her daddy's loving arms. And two, because she looks so angelic in this gorgeous white dress my talented mother sewed from my leftover wedding dress scraps. She could not be more beautiful! We love you sweet little baby Blair.

{ RECIPE :: Coconut Chicken with Apricot Sauce }

I love when I find a new recipe on Pinterest and already have all of the ingredients in my pantry!  And what I love even more is when the recipe is totally bomb.com!  OH MY GOSH this recipe was good. And so easy!  To me it kind of tasted like those coconut shrimp you get at a fancy restaurant...but just with chicken.  From now on I will make sure I always have these ingredients in my house so we can make this delicious dish any time we want.

INGREDIENTS:
1 egg
1 cup sweetened coconut flakes
1/2 cup rice flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard

DIRECTIONS:
Preheat the oven to 400˚F. Line a baking sheet with parchment paper.

Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.

To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.

Freezer Friendly: After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month. To reheat, bake in a preheated oven at 400˚F for 20 minutes.

{ RECIPE :: Frozen Hot Chocolate }

You know those nights when you want a treat so bad and there's nothing in the house to satisfy your craving, but you're too tired and lazy to get in the car and go get something? Yah, that was me tonight! I wanted a frozen treat so bad, but I didn't wanna leave the house and neither did my hubby, so I decided to search the cupboards one more time to see if I could come up with something yummy. And low and behold, we had everything I needed to make ourselves some Frozen Hot Chocolates! These little treats were exactly what my sweet tooth needed. Yum. Yum. Yum.

INGREDIENTS:
3 ounces best-quality chocolate (I used chocolate chips)
2 teaspoons store bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream, for garnish
Chocolate shavings, for garnish

DIRECTIONS:
Chop the chocolate into small pieces and melt in a small saucepan or in the top of a double boiler over simmering water. Stir until melted. Add the hot chocolate mix and sugar, stirring constantly until blended.

Remove from heat and slowly add 1/2 cup of the milk, stirring until smooth. Cool to room temperature.

In a blender, place the remaining 1 cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cram and chocolate shavings.

{ Blair :: Two Months Old }

What? Two months already? I can't believe my newborn is no longer the teeny tiny babe I met just 2 short months ago! Our sweet baby Blair is growing so big and so strong and hitting so many new milestones and I loved this time each month to sit down and remember all the fun things we've experienced together.

*Sorry about the picture Blair, but I just had to remember your sad face from these last couple days.  Shots are no fun.  My poor little babe!

• At your 2 month doctor appointment we found out that you've been REALLY busy growing big and strong!  You now weigh 12 pounds 7 ounces (90th%), are 22 1/2 inches long (60th%), with a head circumference of 15 inches.  Good job girlfriend!
• You also received your second series of shots at the doctor yesterday and you were such a trooper!  You only cried for 5 seconds and then you were just fine...until you woke up from your first nap.  Oh you poor, poor thing!  Thank goodness for baby Tylenol!
• Dressing you is getting more and more fun!  I feel like you have cuter outfits than your momma!  And I'm totally okay with that because you're mommy's greatest accessory! JK.  Sort of.
• We love it when you sneeze! And when you do, you sneeze in THREES! It's so cute!
• Your hair looks like it's going to be dark.  Darn.  I kind of wanted you to be a little bondie like your daddy...seeing as how you look like his identical twin anyway!
• Your Daddy and I take turns giving you baths.  As much as I LOVE when it's my turn, it's also fun to sit on the couch and just listen to you squirm around as Daddy lets you soak up the suds.
• You've grown out of all your newborn clothes!  It was a sad day when I had to throw them all in a bag and tie them up for the next baby.  But hey, now you've got a whole new wardrobe to work with.  
• Not that anyone else will find this exciting, but you're wearing Size 1 diapers now.  And I'm pretty sure you'll be in the Size 2 any day now.  Hopefully not too soon though, as we've still got a whole package of Size 1 diapers for you to poop your way through.
• This last month you were lucky enough to meet two of your new cousins!  Baby Russell Laidlaw and baby Sydney Bracken.  How fun that you will have a couple cousins so close in age. 
• You still look exactly like your dad!  You definitely have his eyes and nose!  Although, little things you do make me think you might grow up to look a little more like me when you're older.
• Your smiles are the best part of our day!  They are completely genuine now and your flash us the biggest ones after a nice long nap and a full tummy.
• While playing a little game of "High/Low" in bed the other night, your dad said the "high" from his day was coming home from work to you and your beautiful face.  (I'm not even mad his favorite thing was you and not me...because you're my favorite thing too!)
• Tummy time is your favorite...for about 5 minutes...then you're over it!  But it's fun while it lasts.
• You've discovered your tongue!  I used to think that when you stuck your tongue out it was because you were hungry, but now I know it's just a cute thing you do to pass the time.
• You totally think you're such a big girl now.  While nursing you have to do it all yourself now.  No help from mommy please!  Okay, okay, big girl.  Can't wait to see what you start doing all by yourself next month!

{ RECIPE :: Chicken Florentine Artichoke Bake }

Now, before you go making this delicious meal, just know that it's gonna require a little bit of time to prepare. Or in other words, not the best recipe to make if you have a needy 8 week old that refuses to be anywhere during dinner preparation than in your arms! But regardless of the challenge, we did it, and it was a FABULOUS dish! One which we'll be making again...just maybe when the babe is a little bit older!

INGREDIENTS:
8 ounces dried bow tie pasta
1 small onion, chopped
1 tablespoon butter
2 eggs
1 1/4 cups milk
1 teaspoon dried Italian seasoning
1/4 - 1/2 teaspoon crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1 14 oz. can artichoke hearts, drained & quartered
1 10 oz. frozen chopped spinach, thawed & drained
1/2 cup oil-packed dried tomatoes, drained & chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 teaspoon paprika
1 tablespoon butter, melted

DIRECTIONS:
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.

3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.

{ Blair :: 8 Weeks Old }

For Christmas my in-laws gave us this fabulous new camera that I've finally started to figure out. I think the best way to learn how to use a camera is take pictures! So I've obviously been taking lots and lots of pictures of my favorite subject, little Miss Blair!

{ Blair's Baby Blessing }

All of us here at the Laidlaw residence are anxiously awaiting this weekend when our sweet little Blair will be blessed at our church. While I wish everyone could come, we're glad Auntie Kellie could come visit a couple weeks ago and that Uncle Scotty is working hard on his mission in Korea.

Lucky for us though, my sister Jacki is making the trek out here from Arizona with her husband and my nephew Dallen and 10 week old niece Sydney, who I've never even met yet! I can't wait to get the two of them together and take tons and tons and tons of pictures!

Here's a fun little invite I made on the free iPhone app Red Stamp that we text to our family and close friends. Cute, right? I can't wait to share all about her big day and to show off the gorgeous blessing dress my mom made for her with the leftover fabric from my wedding dress. Hopefully someday it'll be something she can look back on and think how special her dress was to her and her mommy!