Family Update!

Hi All!
I know it's been a while since I've uploaded, updated or posted.  Things are on the go with the kiddos and their sports/extracurricular activities. They are now ages 9, 12 and 15!!! Unreal at times to think about how quickly they're growing. I thought it best to share a few updates via video since that's mostly how I try to capture their lives, moments and achievements. You can see a few updates via the videos below. I hope to be back soon to share my experiences concerning a new hair product for children's hair care so stay tuned. Also, follow me on instagram (theblessedmomof3), facebook (The Blessed Mom Of 3 Natural Hair) and on YouTube (youtube.com/theblessedmomof3).

Just a few recent hairstyle videos:

Tweens Natural Hair Update

Kids Natural Hairstyle Series #1

Kids Natural Hairstyle Series #2

Updo Special Occasion Hairstyle- Mom


Kids Sports Highlights:

Jaida- Soccer at Disney World

Jaida- Youth Basketball

Jaida- Tumbling

Joi's Goal- National Championship

Joi- Regional Championship (soccer)

Joi- Middle School Basketball

Josh- Wrestling for the first time

PERFECT Buttermilk Pancake Recipe

Soooo, I gave these delicious buttermilk pancakes a try this morning (with some personal tweaks to the recipe) and they were a HIT!!!!  Soooo good, super fluffy and nice & thick! The kids licked their plates and begged for more tomorrow but with added chocolate chips :-) Here's the recipe... feel free to add your own touches to make this recipe complete!

 

PERFECT Buttermilk Pancake Recipe

 

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• pinch of salt
• 2 cups buttermilk
• 1 egg
• ¼ cup melted butter or cooking oil
• butter for griddle or skillet

Instructions

1. Whisk together flour, sugar, baking powder, baking soda, and pinch of salt in a medium bowl. Whisk together buttermilk, egg, and melted butter or cooking oil in a 2-cup measuring cup. Pour buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow to rest for about 3 minutes.
2. Heat griddle or skillet over medium-low heat. Add butter to griddle or skillet to make sure well coated. Scoop pancake batter onto prepared griddle or skillet by about ⅓ cup. Allow to cook until the edges of the pancake have lost their sheen and bubbles have formed in the center of the top of the pancake, about 2-3 minutes. Flip the pancake and allow to cook about 2-3 minutes on the other side. Remove from griddle or skillet and serve warm or place on a rimmed sheet pan in a 200º F oven to keep warm for serving.
3. Add a fruit topping, whipped cream OR just good ole maple syrup with a dab of butter.... enjoy!

Creamy Chicken, Potato & Vegetable Chowder

Creamy Chicken, Potato & Vegetable Chowder

Ingredients

• 1 medium onion, chopped
• 1-2 tablespoons olive oil
• 1 carton of chicken broth (32 oz)
• 5 small to medium size Yukon Gold potatoes (or Russet Potatoes), peeled and cubed
• 1 package of frozen mixed vegetables (corn, peas, green beans, carrots)
• 3 medium boneless skinless chicken breast, cut into cubes or chunks
• 1 tablespoon of butter (I use light butter)
• 1 cup 2% milk, divided into ½ cup servings
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon of garlic powder
• ½ teaspoon of onion powder
• 2 chicken bouillon cubes
• 1 tablespoon of corn starch
• ½ cup of water
• 1/3 cup all-purpose flour
•  parsley, optional
• Shredded Mexican cheese blend, optional
• Paprika, optional

Directions

• 1. In a large saucepan, cook cubed chicken breast in olive oil and 1 tbsp of butter  until cooked (drain but keep 1 tablespoon of oil in the pan), stir in chopped onions heat until tender. Add broth, ½ cup of water, 2 bouillon cubes and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
• 2. Stir in the frozen corn/peas/green beans/carrots, ½ cup of milk, garlic powder, onion powder, salt and pepper.
• 3. In a small bowl, whisk flour, 1 tablespoon of corn starch and ½ cup of  milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened.
• 4. Serve in a bowl… Sprinkle with parsley, top with shredded cheese and a dash of paprika if desired. Have crackers or tortilla chips on the side and enjoy!

It's been a while... Updating you with videos :-)

Hi All!
It's been quite some time since i've uploaded any content to this blog. I've had a mix of a busy schedule, hectic life, kids' sports, holiday seasons, traveling and just plain laziness... So, to keep you all up to date as to what has taken place over the last 3 months, I'll post a few videos i've recorded and uploaded on youtube. I figure this is the best way to bring you all up to speed on my life's happenings. I have posted updates, videos and etc... on other streams of social media (YouTube, INSTAGRAM, PINTEREST, FACEBOOK ) so if you're not following me there, feel free to click on the link and follow me! Hopefully, i'll do better with updating on my blog more regularly throughout the year. Take a moment and watch a few of my recent videos (below) and get caught up :-)

Thanksgiving Family Reunion

How to make my Homemade Whipped Shea Butter

How to make Homemade Flaxseed Gel

Two Strand Twist Updo

Crystal Swain Bates Book Review

Medium Two-Strand Twist Out

Quick Chat

Flat Twist Out with Homemade Flaxseed Gel

Girls' Soccer Highlights

Bananas Foster French Toast

Just popping in to share what I made for the kiddos this morning. I usually type up a recipe to share with you all but this one is a bit time consuming. I have been making french toast since the age of 10 and I never measure anything whenever I make this dish... I could seriously make this with my eyes closed. So, I looked on line and found a similar recipe for you all in case you are interested in giving this a try. Here's a pic of my dish and the recipe will follow. Enjoy!

http://www.pinottopampers.com/2012/06/02/going-bananas-trying-to-make-french-toast/

Chicken Parmesan... It's what's for dinner at our home tonight!
There are soooooo many recipes for this family favorite dish but I thought I'd share what I do to prepare this yummy meal for my family. Feel free to put your own spin on this dish by adding or taking away any ingredients you'd like. You can serve this along with a side salad and garlic bread, over pasta or have pasta on the side OR all by itself :-). Enjoy!

Quick & Simple Chicken Parmesan

• 4 boneless/skinless chicken breasts (sliced in halves to make 8)
• 2 cups Italian seasoned bread crumbs (store brought or make your own)
• 2 eggs
• 1/4 cup milk (optional)
• 1 24 oz jar of your favorite pasta sauce (or make your own)
• 2 cups mozzarella cheese and 1/2 cup of Shredded Cheese Blend
• Olive or Vegetable Oil for frying
• Salt/Pepper/Italian Seasoning/Dried Parsley/Garlic Powder/Onion Powder (I put a pinch of these seasonings into my homemade bread crumbs)

Instructions

1. Pre-heat your oven to 400 degrees.
2. Boil your pasta and drain.
3. In the bottom of your baking dish spread a thin layer of sauce & cooked pasta and set aside.
4. Place the chicken in a zip-lock bag or between wax paper. Pound it out until even. (this is not necessary but I do it, sometimes). Season Chicken with a little salt and pepper.
5. Mix the egg and milk in a shallow bowl. (if cooking without milk, just scramble 2 eggs in a bowl)
6. Add the bread crumbs to a bowl (add seasonings listed above if making homemade bread crumbs).
7. Cover bottom of frying pan with oil and heat until hot.
8.  Dip the chicken in the egg then the bread crumbs. Fry on both sides until brown. (You do not need to cook them all the way through)
9. Place the chicken onto a plate with paper towels to drain the grease.
10. Place the chicken into the baking pan on top of the cooked pasta and sauce.
11. Pour half of the sauce over each piece of chicken.
12. Cover with foil and bake for 20 minutes.
13. After 20 minutes, remove the foil and add the cheese, sprinkle on parsley flakes. Bake uncovered for about 15 more minutes or until the cheese is melted.
14. Serve with remaining sauce, a side salad and garlic bread… ENJOY!

Quick & Easy Moist Banana Nut Bread

Here it is... my super simple moist Banana Nut Bread Recipe. No need for a mixer for this one... You can make this with or without nuts, too.... Enjoy!

*I made one with and one without nuts*

 Moist Banana Nut Bread

Ripe bananas, butter, sugar, egg, vanilla, baking soda, and flour.

• Prep time: 5 minutes
• Cook time: 1 hour
• Yield: Makes one loaf.

Ingredients

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter (approx 5 1/2 tbsp)
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour
• 2 tsp of cinnamon
• Chopped Walnuts (optional)

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda, cinnamon, salt over the mixture and mix in. Add the flour, mix. Stir in a handful of chopped walnuts. Pour mixture into a buttered 4x8 inch loaf pan. Add another handful of chopped nuts on top. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

*Serve warm with plain cream cheese... or drizzle homemade glaze over your bread and enjoy!*