First Mother’s Day

This past year has been pretty amazing as a new mom, and having my first Mother’s Day definitely topped the charts! It is pretty amazing to grow a small human inside you for 9 months, watch them grow and have a special day to celebrate that love you have for your children, and they have for you. There is nothing greater in this world than being a mom and making your children smile.

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For Mother’s Day, we decided to host a brunch for both of our families – 13 people, including both our parents, 3 grandmas (great-grandma’s to Rory), my brother and his girlfriend, and my sister, her husband and her new son Arthur. We love cooking and entertaining, so it was a no brainer to get the family together to celebrate our moms, and for my sister and I, our first year of being moms. Seeing the smiles on everyones faces, spending time with family and cooking for them is such a pleasure.

On the menu was pancakes! We made our classic buttermilk pancake recipe, and tried our hands at lemon ricotta pancakes, which were delicious. I will need to make them again and take some photos to blog them, as I was enjoying my time with family too much to take even one photo of them!

I hope you all had a wonderful Mother’s Day! What are some of your favourite traditions on Mothers Day, or what are some new traditions you hope to keep moving forward?

Brianna

 

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Food Friday – Jerk Chicken!

Welcome to Food Friday! Every Friday I will be adding a new recipe to the “Treats” section of my blog, and hopefully you will try them out and let me know what you think. I’m always open to suggestions on how to make the recipes better, and would love to know some of your favourite versions of these recipes too.

My husband Patrick loves spicy food, and this has to be one of his favourite recipes. The recipe is from Jamie Oliver’s Meals in Minutes. We tend to use his cookbooks a lot, and we think you will love them too! He uses great ingredients, his recipes are usually quite simple but taste delicious. This recipe is served with rice & beans, and we love a nice green salad too. Enjoy!

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Jerk Chicken

8 x Chicken Thighs, Bone-in & Skin On
2 x Tbsp. Honey, divided
3 x Sprigs Rosemary
3 x Sprigs Cilantro
4 x Green Onions
1 x Small bunch fresh Thyme
1/4 Tsp. Ground Cloves
1/4 Tsp. Ground Nutmeg
1/4 Tsp. Ground Allspice
1/3 Cup Golden Rum
1/3 Cup White Vinegar
1 Scotch Bonnet Chile (remove seeds and stalks)
4 Cloves of Garlic
1 Cup Plain Yogurt
1 Lime

To begin, preheat your oven to 425ºF. I like to make the Jerk sauce first, and then the rest of recipe seems to flow quickly!

Roughly chop your green onions, and throw into a blender with all your spices, thyme leaves from most of your bunch, garlic, rum, vinegar, scotch bonnet pepper, 1 tablespoon of the honey, and 2 teaspoons of kosher salt. Blend these ingredients until you are left with a smooth paste. If it is a bit too runny, add another green onion to thicken it up a touch. If it is too thick, add a bit of olive oil to loosen it. You can give it a taste to see if the spice is at a good level for you – beware this is a spicy sauce!

Heat a large, ovenproof pan on medium heat. Meanwhile, drizzle your chicken thighs with olive oil and season with salt and pepper. Using your hands, rub these ingredients all over the thighs. Place the skin side down in your hot pan, and let brown for 3-5 minutes. Once the skin is nicely seared, flip the chicken and brown the other side for 3-5 minutes. Remove from heat and flip so the skin side is up again. Pour the jerk sauce all around your chicken thighs. Drizzle the remaining tablespoon of honey over the thighs. Place a few sprigs of fresh rosemary and thyme in the pan and pop on the top shelf of your oven for 15-20 minutes until chicken is cooked through. To elevate the chicken a bit more, I now place the over on broil, and let the skin get crispy for 3-5 minutes (be careful not to burn it!).

In a separate bowl, mix 1 cup of yogurt with some chopped cilantro, a bit of olive oil, the zest and juice of 1/2 a lime, and a pinch of salt. This mix will help cut the heat of the jerk sauce, just spoon a bit on top and enjoy!