Baby Swaddles

I have been a night nanny for over 12 years now and I have night nannied for over 30 babies and 6 of those were sets of twins.  Every baby is different in their own unique way and some are easy peasy and others are not as easy but all so precious.

I realize this isn’t a “Recipe for Food” it’s more of a recipe for finding the right Baby Swaddle!  There are so many out there to choose from, these are my favorites.

I am a huge believer in a sleep swaddle up to the age of 3 months however there are some babies who just get so strong they can waddle their self out of a swaddle!  Some can do this even at 2 months old it’s like a game for them…..can I get out!

Trying to wiggle out disturbs their sleep so they never really get into that deep sleep or maybe they were in a deep sleep and woke up and now they are like oh, let me try to get out!

I have some favorite swaddles that I’ll list below but I came across

this swaddle The Swaddelini, honestly just this last year and it is amazing!

A Mom created it and it takes out the struggle of a baby trying to ease out of a regular swaddle.  They look so peaceful in the Swaddelini and look so natural with their arms at their side.

If it’s a little boy I always say “he looks like a little man in this”!

You do have to get the right size because if it’s too big they can move their arms up some.

And there is no Velcro so no noises in the middle of the night changing their diaper!  You know that noise, the one were you just fed them then they peed or pooped and you go to change their diaper and that Velcro noise wakes them up sometimes!

There is an opening at the end of the Swaddelini so you can change them without having to take it totally off.

Introducing The Swaddelini!

www.swaddelini.com

It truly works wonders, my #1 pick for sure!

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This Halo is a great sleep sack swaddle with sizes from a premie to 6 months old.  Has a 3 no-fuss steps to swaddle. 

www.halosleep.com

When your baby gets older and you would like their arms out, this swaddle allows you to do so with ease.  

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For a baby transitioning out of a regular swaddle I suggest the

Merlin Magic Sleepsuit.

 

For 3-9 month olds, they look so cute in these because they can’t  really move their arms which helps them stay still.  They kinda look like the Michelin Man! However the older they get in age they can move their arms in it.  I like to use this at about 3 months, they do need to weigh at least 12 lbs.  I have only used this for a baby up to 4 months because any older I feel with strength they can  move their arms to try and touch their face.  I’ve actually seen one cutie master it so we switched him back to the Swaddelini and he was back at a restful peace sleep. I honestly wanted to keep the Swaddelini on him but his Mom wanted to use the Merlin since they had it and so we did.  His brother did well in the Merlin but his baby brother had so much strength he master it!  So again every baby is different even siblings!  

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The Ollie

www.theollieworld.com 

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Another great Swaddle and one that is a transitioning swaddle, the Ollie. I have used this one many times too and really like it.

It has a womb like feel to it for babies and the fabric is super soft.

The fabric helps reduce the risk of overheating so the baby stays comfortable.

They also have this one for up to 5T so it keeps them cozy throughout the night. 

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Love to Dream 

www.love to dream.com

This is a good swaddle but they can get their little hands in their mouth sometimes . I know some babies that this worked well for and others that their goal was to touch their mouths, hey at least they are reaching for their goals! 

I do believe this works great for naps during the day.

This Swaddle keeps babies nice and warm and when they are in a deep sleep they keep their arms up generally.

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LullaBaby

www. Lullababyusa.com

The Lullababy is more of a traditional swaddle, it has a dual wing design.  

Really great for new borns 0-2 months 6-14 lbs.

With this design you know they are secure it’s ultra soft and cozy.

Also has a dual zipper so that you don’t have to take them completely out of it to change their diaper.

The middle layer is for their arms then the outer goes around like a regular swaddle.

Smothered Chicken

I was in Branson, MO recently and my Aunt Carolyn made Smothered Chicken or that is what I call it. The best way I can describe it is Chicken and Rice Casserole with out the rice. I love Chicken and Rice Casserole but the rice absorbs all of the goodness! In this recipe those soups becomes like a gravy, and it's so hearty. I believe the key also to this recipe is that you dredge the chicken in flour then sear the chicken in a pan first which really helps keep those juices in and causes the chicken to become very tender.

Also you add Mayonnaise to the mixture that you pour over the chicken to bake which gives it an even more creaminess to the gravy.   You would never know it had mayonnaise in it.

My Aunt who is 89 still cooks quite a bit and has the touch for hearty and delicious food.  You know the touch that makes you wonder how did she do that?

I always say when you bite into something that is delicious ask for the recipe because the secret to cooking is "It's All About A Good Recipe, right"!  So I asked her for the recipe which she told me without the recipe in hand which are the best recipes.  It's really is a simple but so very good recipe to have and easy!

My Aunt served this with Baked Potatoes which went well, when fixed it I made mashed potatoes because I was taking it to a family for them to eat the next day.  I thought the mashed potatoes would be easier for them to reheat and the gravy as I call it went well over the mashed potatoes.

I have a 3 ladies  in my life that I say, I'm going to be like her when I grow up (even though I'm grown) and my Aunt Carolyn is one of the 3. They are all go getters and all still cook  and enjoy cooking for family and friends.  All 3 of these ladies are over 80 years old and still cook for groups of people and they are the hostess of the mostess. 

My Mom who passed away 3 years ago had that gift for sure, we had people over to eat at our house often growing up. Then many times we would ask her, who is coming over to eat because she had so much food and often it would be just for us. We were blessed for sure that she loved to cook and her food was delicious.  

My Aunt Carolyn when most people stop being as active because of age, still cooks meals for 15 plus, drives, has guest stay with her often at her house and has a garden of flowers and a view of the river that most would be jealous of (me).  I don't use the word jealous much so I'll say admire, she has 3 beautiful huge peony plants that have an abundance of  flowers on them right now and her hydrangeas are about to show off!  There are buds starting  to form all over the large area of the hydrangea plants.   The buds will get so large and are so so beautiful,  they are picturesque! Behind them is the upper part of Lake Taneycom0 so that just adds to the beauty.

The thing I admire the most about my Aunt is that she loves the Lord with all her heart and it shows.  She takes time with people, she spreads the Love of Jesus to everyone she meets and truly her mission in life is to make sure people know Christ.

Tips:

I will have to say if I know of an off brand that is good I'll buy it but 2 things that I stick with on name brand is Campbell Cream of Soups and Hellman's Mayonnaise.  

Because you sear the chicken first it doesn't take as long as most dishes.  The chicken is partially cooked from searing, I checked on it at an hour and 15 minutes then took it out at 1 1/2 hours.  Honestly the chicken was done when I checked the first time but I left it in there another 15 minutes.

Honestly I didn't capture a very good picture but believe me it's good. 

                                     

Smothered Chicken

4 Chicken Breast, Skinless Boneless, butterflied

2 Cans of Cream of Mushroom

1 Can of Cream of Chicken

1/2 Cup Mayonnaise

1/2 to 3/4 cup Chicken Broth

Salt and Pepper to taste (I use Lawry's Garlic Salt with Parsley)

Preheat oven to 350

Butterfly the chicken breast add seasoning and toss in the flour on both sides. 

In a skillet add oil and sear on both sides, I like to get a little color on both sides.

Take chicken out and place in a pan.

In a separate bowl add the cream of mushroom, cream of chicken, mayonnaise and chicken broth, mix them together then pour over chicken making sure to cover each piece.  

Bake at 350 degrees for about 1 1/2 hours.

Butterfly your chicken, take your knife at the thickest point and slide across

season with salt and pepper or I use Lawry's garlic salt in place of salt.

Dredge both sides into flour 

                                                            

In a skillet add a small amount of Vegetable Oil, let heat up then

           add the chicken breast you just dredged in flour.

                                        

     Add to a Casserole pan

                                                                   

Mix the Cream of Mushroom and Chicken Soup, Mayonnaise and Chicken Broth

together.

Pour over the chicken and spread to cover the chicken.

This picture doesn't do it justice but this is so easy and so good, enjoy!

Cajun Pasta with Chicken and Smoked Sausage

Cajun Pasta with Chicken and  Smoked Sausage is pretty easy and only takes about 30 minutes to make!  Loads of flavor in this pasta!  I used grated Parmesan cheese in the bottle but you can use freshly grated cheese if you would like!  I also used a rotisserie Chicken, just the chicken breast part but of course you can baked your own, I  just sometimes use a rotisserie chicken as a short cut.

It's kinda like making alfredo sauce except the mixture doesn't get as think so I was kinda waiting the first time  I made it to thicken then I realized it's made to be thinner, the pasta absorbs the sauce after about 10 minutes so you won't even see the sauce eventually.  The main reason it is thinner than alfredo sauce is because it has chicken broth in it.

This has great flavor and so far the people I have made it for really have love it!

I seem to always double or triple recipes and this pasta is very easy to do that.  A few times I made this the day before because I had several things to make the next day and it reheats very well.

I just covered it with foil and put it in the oven for 20-30 minutes at 350. 

I served it with some french bread the times I have made it.

Tip: I always say less is more on seasoning because you can always add more but it's kinda hard to take out once it's in there.  Just add and taste then add more.

I also always use at least  1 tsp to 1 tbsp of Chicken Base when a recipe calls for chicken broth, It just gives food a heartier flavor.  So I either make chicken broth out of the chicken base or I add it to the regular broth I am adding.

Ready to be tossed together

I just need to sauté the mushrooms

Cook the Sausage in a pan, I did cut the sausage in half the next

     day so you can keep it whole or cut it in half.

                                  

Sauté the Mushrooms in some butter  

                                                 

This is the Sauce, it will be thinner because it also has 

  broth in it but like I said above the pasta soaks it in.

                                      

I sprinkled some more cajun seasoning on top.

Ingredients

• 3 tablespoon butter
• 1 lb. chicken breast or rotisserie chicken
• 8 oz. smoked sausage (sliced into ¼ inch pieces)
• 8 oz. baby Bella mushrooms (sliced)
• Cajun Seasoning (to taste)
• Salt & Pepper (to taste) 

Creamy Parmesan Sauce:

• 3-4 clove minced garlic
• 1 cup Chicken Broth
• 1 tablespoon Worcestershire sauce
• 1 cup heavy Cream
• 1 teaspoon Paprika
•  Lawry's Garlic Salt to taste
• ¾ cup Parmesan Cheese
• Salt & Pepper to Taste - I use Lawry's Garlic salt so I leave out the regular salt

Pasta:

• 8 oz. penne pasta 

Instructions

Pasta:

• Boil Pasta water according to the package instructions. Drain and set aside.

Chicken, sausage and mushrooms:

• Season chicken with salt, pepper, Cajun seasonings. . Do not slice it yet - you will be cooking it whole (or you can use a Rotisserie Chicken). Slice sausage into ¼ inch circles (cut in half if you would like) and slice mushrooms.
• In a large skillet, add 1 tablespoon butter and  melt it over medium high heat. When the pan is hot, add whole chicken breasts and cook for about 4-5 minutes on each side until browned for a total of 8-10 minutes. Remove chicken onto a plate and slice into strips once cooled.
• Add sliced sausage pieces and brown them on medium heat for 2-3 minutes on each side until darker in color around the edges. Remove from the skillet onto a plate.
  

  • Deglaze the pan with a splash of water and add 2nd tablespoon of butter and sliced mushrooms into the skillet (add more butter as well, if needed). Saute until your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan as well.

  Sauce:

  • To make the sauce, add remaining 1 tablespoon butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes.  Next add chicken broth, Worcestershire sauce and heavy cream and bring to a light simmer. Add Cajun seasoning, paprika and garlic salt or powder and mix into the sauce.
  • Add Parmesan cheese and whisk to blend for 2-3 minutes to thicken the sauce. Taste the sauce and add salt to taste.
  • Add cooked pasta into the sauce and mix in well. Next add the chicken, sausage and mushrooms back into the pan and allow them to reheat for 2-3 minutes. Close the lid to help the heat stay in. Serve immediately!

Favorite Mexican Restaurant in the Dallas-Ft Worth Area

 Texas is blessed with so many good Mexican Restaurants from your hole in the wall restaurants to the really good chain ones. Like you, I definitely have my favorite go to and then those that are not close by but have gone to for years.  If you are like me I get the same thing at each Restaurant like when I go to Pappasito's I get fajitas or Chuy's the light plate. 

Pappasito's Cantina is one of my favorites especially for their fajitas and chips & hot Sauce!  I posted the marinade recipe on here just the other day, here is the link  Fajita Marinade .

The thing about Pappasito's is, and I've been going to Pappasito's for at least 25-30 years is that it is always consistent.  You leave there feeling like you got your moneys worth!  There are several in the Dallas - Ft Worth area then in the Houston area which is where Pappasito's was founded.  They also have other restaurants, Pappa's Bro, Pappa Burger,  Pappadeaux Seafood Kitchen, Pappa Bros, Steakhouse, Pappas Seafood House, Pappas Delta Blues Smokehouse and Pappas Little Oyster Bar Oh and the Dot Coffee Shop.  I've personally have only been to 4 of their Restaurants because the other ones are in the Houston area but I can only imagine now good they are.

With a History of dating back to 1897 H.D. Pappas moved from Greece to pursue the American Dream. He opened some restaurants then in 1945 his sons joined in opening Pappas Refrigeration to 1967 opening their Restaurant together, Dot Coffee Shop in Houston. Many other Restaurants followed then Pappasitos's opened in  1983 in Richmond and in  Hillcroft, Texas.  

After that they just kept opening really good Restaurants, they even have some at a coupe of Airports.   Pappa's knows how to do a Restaurant right!!

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 Herrera's 

They bring your food to you piping hot!  It's a hole in the wall in Oak Clift but it's worth the trip!  The hot sauce is pretty hot for me and it's the only restaurant that I dip my chip in butter first before I eat it, I'll say it does help with the burn!  I get their cheese enchiladas that has a chili carne on top, it comes with a taco and a tostada that has guacamole on it then rice and beans.  I volunteered at Children's Hospital for 22 years so once and a while I'd get the above and eat the taco and tostada for lunch in my car driving home...kinda messy but.  Then for dinner I would eat the enchilada and rice, I don't like beans in general so I omit those.   I've gone to Herrera's for 25 plus years.

When you walk in it smells very clean like pine-sol, so that's a forever memory for me and you just expect that pine-sol smell  as you are walking in. 

Their address is 2853 W Illinois Ave, Dallas TX 75233

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Chuy's is another favorite of mine, they are all over the Texas and several other states. I've been going here for years but the first one was opened in 1982 in Austin, Texas.  

I often get the light plate, not sure if it's still on the menu but they generally know what it is.  The plate has a taco, guacamole tostada.  I also get the Chicka-Chicka Boom-Boom Enchiladas,  that recipe is on the blog... they are really good. Boom Boom Chicken Enchiladas   I found the recipe years ago and it's an good one!

They don't automatically bring out their Jalapeno Ranch Dip but you can request it for free.  I do have that recipe on here, Jalapeno Ranch Dip, I've made this many time over the years. I don't even like Ranch dressing but I do like this!!

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Mi Cocina is another favorite and again I get the same thing when I eat here.  Honestly I'm not sure if there is any other restaurant that I order Nachos Al Carbon, aka Fajita Nachos from but I do here!  The meat is sliced and placed on the chip, it's a grilled piece of Chicken or Beef then it is served with guacamole and Pico de Gallo, its so good!

Mi Cocina opened up in Dallas off Preston in 1991 with 12 tables in the first restaurant which was opened by 4 men.  They wanted to develop a new idea in traditional Mexican restaurants. A little more upscale and the emphasis on using the finest, highest quality ingredients.

Mi Cocina has several restaurants in the DFW area and in Tulsa, Oklahoma.

Always spot on and great service.

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Mariano's Hacienda Ranch was opened in 1971 by Mariano Martinez.  He also happens to be the inventor of the margarita machine.  He was in 7-11 one day and saw the slupree machine and there is where is all started.  

I am not sure when La Hacienda Ranch opened but years ago and also by Mariano Martinez.  

I have been to both restaurants but seem to go to La Hacienda Ranch more but I have some friends who prefer Mariano's, they are both good.

There are 3 La Hacienda Ranch locations in the DFW area and 2 Marian0's.

Great food and atmosphere, I get the fajitas here and they are delicious and come out pipping hot! 

Boom Boom Chicken Enchiladas

Have you ever eaten at Chuy's?  They have many Restaurants in Texas and some in other States also.  I love their Boom Boom Chicken Enchiladas and have made them for years.  I also love their Jalapeño Ranch Dip which here is that recipe Jalapeño Ranch Dip I don't even really like Ranch Dressing however I make it ALOT for others. I do enjoy the dip with tortillas chips!

I often double almost everything I make because I love to take people food and often I need enough food for several people.

I use Velvetta Cheese (american cheese) and then it calls for roasted green chilies, tomatillos so I use these two things below, they work well but you can roast your own chilies and use tomatillos.

There are many versions of these, I had already threw my jar and can away or I'd show you what I used but I did use both of these I just didn't get the chile sauce one with roasted garlic.

In the end if I think the sauce needs to be thinner I will add more of the green chile sauce it thin it. 

I baked my chicken because I made 6 dozen of these the other day plus I made 6 dozen Cheese and Onion Enchiladas that are also on my blog.  I really also like the Cheese and Onion, not only do they taste great but they are pretty easy to make. 

I often use the chicken breast of a Rotisserie Chicken, I just happened to need alot of chicken so I baked it.

The sauce before the cheese melts and it thickens

                     I like to add a little oil in the skillet but you don't have to, I find it easier but you

                          you do want to heat the tortilla so that it bends easier without breaking.

                       I baked the Chicken actually the day before then I shredded it as I needed it.

    Fill the middle of the Corn Tortilla with some Shredded Chicken then roll it up and place it in a pan.

   Place in a pan next to each other then when done pour the sauce and spread the sauce around         making sure to cover each enchilada.

                               Boom Boom Chicken Enchiladas

10 corn tortillas

1 1/4 lb cooked chicken, shredded

1/2 c chicken broth

1/4 c water

1/4 tsp salt and pepper

3/4 c roasted green chilies 

2 oz tomatillos

2 tbl cilantro

1-2 green onions

1 serrano or jalapeño pepper (optional)

1/4 c lime juice

1 1/4 lb American Cheese (like Velveeta Cheese)

In a saucepan, add chicken broth, water and spices and place over a medium to high flame. Using a food processor, puree roasted green chilies, tomatillos, cilantro, green onions, serranos and lime juice.

Add to saucepan, stirring in well. Bring mixture to a slow boil. Lower the heat and slowly add American cheese, stirring as needed to remove clumps and make sure it doesn’t stick to the bottom. When the cheese is melted and mixed, remove from heat. 

To make enchiladas, fill a corn tortilla with shredded chicken then roll up and place in a baking pan.  Top with Boom-Boom Sauce.

Bake at 350 for about 25-30 minutes.