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Baby Shopping in Germany and Korean BBQ

2 Oct

Saturday we made the one hour drive to Konstanz, Germany to do a bit of baby shopping.  Everything in Germany is about 1/3 the price it is in Switzerland so if you need to buy a lot of stuff, head across the border! I was hoping to get much more checked off my list but we were fairly successful in purchasing some of the more pricier items we’ll need.

First and most importantly, Our car seat/carrier!  I love the colors!

Here’s a close up to see it has green dots on it

Before I picked out the car seat, I picked out these toys to be attached to the car seat/ carrier and they match perfectly!

The electronic baby swings/bouncers are almost non-existent here so we got a baby bjorn bouncer. The baby makes the bouncer rock with its own movements. It is supposed to help develop motor skills and it has great reviews.

We were lucky enough to get a Moby Wrap from Sherri! Which should be great to carry Hazel for the first few months but after that I’ve been told an Ergo carrier is great. So we bought one. I think it will be perfect for going on hikes.

I also bought a Medela breast pump, a changing pad and a Diaper Champ but I don’t think we need photos of those 😉

These little birdies I made are for a mobile in the nursery.

And last but definitely not least! A recipe EVERYONE must try. I must be honest. I’ve never had Korean BBQ so I can’t tell you how ‘authentic’ this recipe is and I don’t know how it compares to others, but this recipe is one of the BEST I’ve ever made.

Crockpot Korean Beef Tacos



Yield: 6-8 servingsPrep Time: 15 minutesCook Time: 8 hoursTotal Time: 8 hours 15 minutes
Makes  EXCELLENT leftovers!

For the Cucumber Slaw:
2 hot house cucumber (the wrapped seedless kind)
4 teaspoons rice vinegar
1 teaspoon sugar
2 pinches of salt
crushed red pepper flakes to taste

For the Korean Beef:
6 1/2 pounds (roughly) beef back ribs (you can use short ribs, but they are WAY more expensive)

1 1/2 cups low sodium soy sauce
1 2/3 cups packed brown sugar
10 cloves garlic, grates
4 tablespoons grated ginger
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
2 tablespoons canola oil (or other mild vegetable oil)
1-2 teaspoons crushed red pepper flakes

For the tacos:
16 small flour tortillas
bean sprouts
sriracha (for some H.E.A.T.)

For the Cucumber Slaw:
Slice cucumbers as thin as you can get them (I used a mandoline slicer to help, but it’s not necessary) and place in a bowl. Add the rice vinegar, sugar, salt, and crushed red pepper; toss to combine. Set aside until ready to use. You can make these the night before if desired!

For the Korean Beef:
Spray a 7 quart slow cooker base with non-stick cooking spray and add the beef back ribs. In a small bowl, whisk together remaining ingredients until combined; pour over the ribs. Cook on low heat for 8 hours. I rotated the ribs on my lunch break and also used a turkey baster to do a quick baste on the ribs with (the majority of the ribs will be submerged in the sauce & juices). When ready to serve, take out of crockpot, remove bones, and shred.

For the tacos:

Warm taco shells in the microwave (or my personal favorite – on the grill… just a few seconds each side). Add shredded beef, cucumber slaw, bean sprouts, and cilanto. If you are feeling extra frisky, drizzle on some sriracha for a nice kick!


The Best Homemade Chicken Enchiladas

26 Aug

I’ve tried many and this is the best.  No other chicken enchilada recipe has even come close to this one.  This should be made for guests to impress them with your mad Mexican culinary skills.

Chicken Enchiladas with Red Chile Sauce

adapted from Tide and Thyme, orginally from America’s Test Kitchen

  • 1 medium onion, chopped fine
  • 2 jalapenos, seeded and chopped fine
  • 1 teaspoon canola oil
  • 3 medim cloves garlic, minced
  • 3 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 teaspoons sugar
  • 1 15-oz can tomato sauce
  • 1 cup water
  • 1 large beefsteak tomato, seeded and chopped
  • 1 pound boneless, skinless chicken breasts (2 large breasts)
  • 1 cup extra sharp white cheddar, shredded
  • 1 cup monterey jack cheese, shredded
  • 1/2 cup minced fresh cilantro
  • 12 (6-inch) soft corn tortillas
  • cooking spray
  • salt and ground black pepper

Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don’t like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese (I use a bit more ). Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.  Sour cream is a must!!

Pregnancy week 20

19 Aug

 I’m at the halfway point and hopefully my belly is halfway done growing, too. But I severely doubt it!  I’ve gained 3 kilos or 6.6 pounds which is just under the average of 10 -13 lbs but I know I’ll catch up once I’m in California 😉  The baby is the size of a cantaloupe or the length of a banana.

Ugh, I'm in the awkward stage where it looks like I've been eating sweets non-stop for a month.

I’ve spent the last few days enjoying the warmth and sunshine. Maybe there were a few other things I should’ve been doing but when the sun is shining here you must drop everything and enjoy it because it may be a month before you see it again!

I was a little sad because I did not feel baby K moving since Saturday, even though it is completely normal to go several days without feeling anything.  Yesterday, when I was watching tv my stomach kept making these movements that felt like stronger twitches (like you get in your eye)  in different areas in my stomach,  I could even feel a few of them from the outside.  I realized that was the baby, it just got stronger  where I was looking for these little flutterings  it was making much larger movements.   Today, the little flutterings are back and very active!

For lunch today we had Manicotti. It was probably the best one I’ve ever eaten. The stuffing is ground beef, ricotta cheese and spinach, covered with white and red sauces! This manicotti has everything!

Manicotti Alla Romana


  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 6 cloves garlic, finely chopped
  • 1 pound ground beef
  • salt to taste
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (12 ounce) package manicotti shells
  • 2 cups ricotta cheese
  • 2 eggs, beaten
  • 3 cups spaghetti sauce, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chicken bouillon granules
  • 2 cups half-and-half
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1/2 cup grated Parmesan cheese
  1. Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
  2. Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
  3. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9×13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture;
  1.  place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
  3. Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
  1. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.
Next time you are craving Italian, make this!

I can’t resist a sale

9 Aug

H&M has adorable baby clothes and has been having an incredibly long sale. It has been going on for weeks and weeks. I have been watching the baby clothes, picking out what I would choose to buy if I had a girl  (The boys’ clothing is just not as pretty or interesting).  There was one dress I loved and it was only 5 chf!  I went back today and all of  the dresses were gone 😦  The sale inventory was diminishing.  I thought, two different times the doctor said she ‘thought’ it was a girl and that’s good enough for me! Now, time to take advantage of the sale.

I did my math.  All the summer clothes I bought are sized 4-9 months.

I could have bought everything in the store. It was extremely hard to stop.

Of course I kept the receipt just in case. Or else, we’ll have a very feminine boy.  I’m only kidding, Christian. 😉

Tonight for dinner we had Buffalo Chicken Burgers and they were good!

I found the recipe on and it comes from

Buffalo Chicken Burgers

makes 4-6 burgers

1 lb ground chicken breast

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 tablespoon italian seasoning

1/4 cup buffalo wing sauce ( I used Frank’s, thanks Sherri!)

1/2 cup parmesan cheese

2 ounces sharp cheddar cheese

bacon ranch dressing + buffalo wing sauce for topping

4-6 whole wheat buns (fried)

Preheat grill or skillet.

In a large bowl combine ground chicken, salt, pepper, italian seasoning, parmesan and buffalo wing sauce. Mix until just combined. Form into patties.

Grill or pan-fry patties until brown on both sides and cooked through, about 8-10 minutes. In the last 2 minutes, place 1/2 ounce of cheddar cheese on each burger.

I'll use the better camera next time!

Place burgers on whole wheat buns (fry the buns!)  and top with a drizzle of bacon ranch and buffalo wing dressing.

I also added red onions but we could not taste them, this burger has that much flavor!