I’m changing the name to Shrimp Piccata!

It is almost Friday.  It. Is. Almost. Friday. I’m gonna slap a big WOOOO HOOO on that. Truly, it’s been a very long week.  On the bright side, the  sun was out today; cold, but the sun was out!  It’s almost like you can actually almost see Spring around the corner.  Then the weather comes on and the pretty boy in the suit says “Snow next week”.  And you want to punch his pretty face. Ok, ok, so it is upstate New York, and fine, it is only mid-March.  Yes, I know snow is still to be expected until April. UGH, fine!  I will leave his pretty face alone 😉

I think I mentioned a few posts back that I’m the team leader for the Eat Well, Live Well challenge.  That has really thrown me into the “let’s be super healthy until I get discouraged” mood.  I’m back on MyFitness Pal, logging everything I eat.  I purchased a Fitbit. I’m down to a handful or two of chocolate chips a day. And yes, I’m logging those too. I’m in no way a paid person for Fitbit, (unless of course they want to throw a lil’ somethin’ somethin’ my way), but I have to say, the thing is nifty.  In general, technology blows my mind.  Computers? Tablets? Fax machines?  All magic. This Fitbit? Serious magic.  It knows things.  Things that I don’t think it really should know. Quite frankly, it creeps me out just a little.

The one thing it doesn’t know?  How many carbs are being consumed!  I aim for high protein options and I strive for 5 and all that jazz. Every now and again though, I come across a pasta recipe that strikes my fancy.  This pasta recipe from Rachael Ray was one of them.  It was 2 out of 3 kid approved, and the ol’ man loved it. Guess which kid wouldn’t even try it?  Come on…Guess.  I’ll give you a penny if you get it right! She calls it “Pasta Piccata”.  I called it Shrimp Piccata.  It really highlights the shrimp.  Pasta is just pasta.

Shrimp Piccata

  • 2 Cloves of garlic, chopped
  • 6 Tbsp Butter
  • 3/4 C  Chicken stock
  • 1/3 C Capers
  • 3 Tbsp Fresh lemon juice
  • 1 tsp lemon zest
  • 1 lb  Shrimp, peeled and deveined
  • 10 oz. Linguine, cooked and drained
  • 1/4 C Parsley
  1. In skillet, cook garlic in butter over medium heat, for 2 minutes.
  2. Stir in chicken stock, capers, fresh lemon juice, and lemon zest. Simmer 2 minutes.
  3. Add shrimp; cook 4 minutes (or until done)
  4. Toss with pasta and parsley.




Who can turn down Mac and Cheese?

It’s Sunday again!  Where did the week go?  What happened to “It’s Five O’clock Somewhere” Thursday?  It was lost in Autumn’s Social Studies project.  She had to pick a Native American artifact to recreate and give a presentation about it.  She made a dream catcher.  Autumn has always had one over her bed to help with her bad dreams, so we used that as a guide. Easy enough right?  Right?  Um. No.  Until this little project, I’ve never really looked at them before. I’m totally impressed with the intricacies of the middle. It was harder than we thought it was going to be!

This weekend, she waited to the last minute to do her book report that’s due tomorrow.  Somehow this became my fault. WTF?  Um…no.  You made choices, and some of those choices were not to read.  If the report is not complete by 9:00pm, that’s too bad.  Sorry kid, you’re going to have to wing it tomorrow. Meanest. Mother. Ever.  Yes indeed. Procrastination will just cause you an ulcer. Better she learn that now than in college.  Although, sometimes I work better under pressure.  I would NEVER tell her that.

How about a little comfort food?  I’m going to post a few appetizer recipes throughout the week in preparation for the big game.  But tonight, I’m giving in to a billion calories and a recipe will likely clog your arteries.  Sometimes, you just need that, ya know?  You could actually use this Mac and Cheese for the big game!  It serves a lot  and who the hell would turn down mac and cheese?  You know what would be really good?  OOOOOOO…making little sliders and putting a spoonful of this Mac and Cheese on it.  Dip in ketchup! Cheeseburger sliders!! Perfect for a party!! Carbohydrate suicide, but great for those who don’t care about carbs!  Damn, I wish I had thought of that before I started this post!

Ok…focus.   This recipe has been floating around the internet in various forms. I like it because it’s for the slow cooker.  SLOW COOKER SUNDAY!!!!!  It’s easy and if your kids don’t like this, then there may be something wrong with them.  I’m kidding of course! (But seriously, consider taking them to the doctor.)

Slow Cooker Mac and Cheese

  • 16 oz Macaroni, cooked and drained
  • 16 oz Monterey Jack cheese, cubed
  • 16 oz Colby Jack cheese, cubed
  • 16 oz Velveeta cheese, cubed
  • 1 Stick butter, cut into sliced
  • 16 oz Milk
  • Salt, pepper and garlic powder to taste
  1. Spray slow cooker with cooking spray.
  2. Layer 1/3 of the macaroni in bottom.
  3. Layer 1/2 of the cheese, butter, salt, pepper and garlic powder
  4. Repeat #3 with the last 1/3 of the macaroni on top. Pour milk over macaroni and cheese.
  5. Cook on low for about 4 hours and stir around 2 hours.

Not going to lie here, I put all of the macaroni down first.  Then all the cubed cheese, and then the milk. At the halfway point, I stirred as directed. And then added the salt, pepper and garlic powder.  I also cooked it on high for 2 hours.  I did not read the directions.  Luckily for me, it turned out great. OH!  And I halved the recipe.  It still made a lot!



A Little Something New….

During my “laid up” period, (currently ongoing since I have no clue how to slow down), I’ve had a moment or two to browse through other blogs, check out their face book pages etc.  Last week I changed the look of my blog, was accepted into the Top Mommy’s Blog network (feel free to click on the link on my main page to give me a vote!!), and was thinking about themes.  So, heads up my friends! I’m going to be making changes to A Little of This and That! Small ones, but ones that I hoping will increase readers and maybe get some affiliate links.  Yeah, still trying to figure all that out.

Ok..so changes. First and foremost, I should explain I do NOT do well with change. It took a lot of effort to change the look of it last week. So much indecision! I hope you like the final product!! Back to my point. I thought I would do Slow-Cooker Sundays, and “It’s 5 O’clock Somewhere” Thursdays.  OOOOOO and a Scrapbook page.  The Scrapbook page would just have pictures posted to it, for ideas.  Scrapbooking is personal, so to give instructions like a recipe is not where I want to head with that. Place a strip of paper 3/4″ of the edge of the 12×12..tooooo much

Mommy moment of the week?  Explaining how lesbians get pregnant to a 10 year old. Not a great achievement  in my mommy career; as I used the words “baby making stuff” to describe sperm.  Luckily for me, she is not as versed in the whole “how baby’s are made” as I was at her age.  I mean, I think she has a clue, but no specifics.  So when it came to how did Kimmy get pregnant? It was a little difficult.  In the end?  She looked at me funny and she didn’t care about the words out of my mouth, she’s just so excited for the baby to be here!

Slow-cooker Sunday’s you say?  We start today!  I’m playing it out to see how it goes. This recipe is from Betty Crocker.  I did make a change or two, just to lighten it up a little.  It was delicious, even with the bacon!  I don’t like bacon, so the next time I make it, I’m going to try it without it.  Kid-approved, ol’ man approved.  Definitely worth a try!!

Slow-Cooker Ranch Chicken and Pasta

  • 1lb Chicken breasts
  • 6 Slices bacon, cooked and diced
  • 2-3 Cloves of Garlic (admittedly, I used like 5 cloves, but they were small!!)
  • 1 pkg Ranch dressing and seasoning mix
  • 1 Can Condensed cream of chicken soup, 10.75 oz (I used Campbell’s Healthy Request)
  • 1 Cup Sour Cream ( I used plain Greek yogurt)
  • 1/2 tsp Pepper
  • 1/2 C Water
  • 8 oz Spaghetti
  1. Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.
  2. In a medium bowl, mix remaining ingredients except spaghetti. Pour over the top of chicken.
  3. Cover and cook on Low heat 6 hours or on High heat for 3-4 hours.
  4. When about 15 minutes are left, cook and drain spaghetti as stated on package.
  5. Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked pasta.


Alfredo, Anacondas and such.

It’s official.  The 2014  Halloween season has arrived.  I’m fully aware that the candy displays have been up since July, but It’s a Great Pumpkin Charlie Brown was on this evening, and that makes everything official.  Officially, “one holiday into another until I can’t fit into my winter pants anymore” official. Must. Join. The. Gym. On that note, I have a few little Halloween treats to share over the upcoming weeks!  I can’t wait 🙂

Disturbing/heart stopping moment of the week?  Over hearing my 9 yo singing, “my anaconda don’t, my anaconda don’t want none unless you got buns hun”.  WTF?  I’M NOT READY FOR THAT  YET.  I could only muster a “Autumn Victoria, that song is NOT appropriate for you.”  Where did she hear this you ask?  The bus.  The bus.  Are you kidding me?  I’m going to start homeschooling.  Wait!  I can’t home school, for two reasons.  One, I’m not ever at home.  Two, I can’t play the French horn.

I’m getting straight to the Chicken Alfredo recipe.  I’m tired.  And I don’t have much to say really.  HAHAHAHA!!   Ok, I’m just tired.  So, I had leftover rotisserie chicken. And I was tight for time.  This was perfect.  Not the homemade recipe that I like to make, but is a fantastic substitute on busy  nights. And again, I can’t express enough, like most of the recipes posted; these can be altered to your taste.  If you don’t like white pepper, by all means, don’t add it!  Like more cheese?  Throw it on in there!  It’s not going to hurt!  I like peas in there too, but didn’t do it this time.  Just a lil something to think about!

Throw Together Chicken Alfredo

  • 1lb                    Pasta, cooked and drained
  • 2 jars               Alfredo Sauce (I like the garlic and the 4 cheese, but whatever Alfredo floats your boat!)
  • 1/4 tsp            White pepper
  • 1/4 tsp            Garlic powder
  • Dash               Regular black pepper
  • Chicken         As much or as little as you like
  • Sprinkle        Shredded Parmesan Cheese
  1. In a large sauce pan, throw the first 6 ingredients together, and heat through.  Make sure to taste along the way to see if you want to add any more pepper, or garlic powder etc.  You will know when it’s good when you’re  like “damn that’s good”.
  2. Serve and sprinkle with a “little” Parmesan cheese.  Your version of little and mine are probably a little different. We love love love cheese in this house.