Monday, July 19, 2010

Baby News!

Yes, it's true! We are soon going to be a family of 4! Jeremy and I could not be more thrilled! In March this will become a reality, what a crazy yet amazing journey we are on!

I am 6 weeks right now and so far so good! Until today I haven't felt any different other then more tired and starving hungry all the time. Then today my stomach has been turning circles and reminding me how much is going on in my body right now. I am still nursing Ava and hope to continue that through the 1st trimester at least. That has added a whole new level of hormones to my body! Since we found out I was pregnant I have felt like my hormones are having an out of body experience! I don't even know what I am at times...happy, sad, mad, confused! I really do feel bad for my husband lately and hope these raging things settle down some soon! I feel like my baby stomach is already wanting to poke through, something that is totally different then when I was pregnant with Ava. Life with a toddler will for sure make this pregnancy go fast, she keeps me busy and I don't have time to sit around and think about how bad I feel or how much longer I have. For that I am grateful!

Speaking of that little toddler, she is awake from nap and needing some play time so I'm off to play!

Friday, July 9, 2010

CrockPot Rotisserie Chicken

Crock Pot Rotisserie Chicken
This is a recipe I have told many people about because of how easy it is, most have asked for the recipe so I thought I would post it here. I am always looking for creative ways to cook chicken that is full of flavor and this recipe has currently won in our house! I have stopped buying chicken parts and only buy whole chickens. They are better for you and much more cost effective. The chicken is so much tastier and healthier when it is cooked around a bone and with the skin on it. Plus, I LOVE a good crunchy chicken skin!

1 whole chicken, (4-5 pounds)
2 tsp salt
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
4 whole garlic cloves
1 yellow onion, quartered
Olive or coconut oil

In a bowl, combine all of dried spices. Rub oil on the bird to coat it then the spice mixture all over, inside and out. Put the bird breast-side down into the crock pot. Put 4 whole garlic cloves and a quartered onion inside the bird. Do not add water. Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.