Follow My New and Improved Blog- milehighsunshine.com

Hi all!

I am so appreciative of all my followers, and wanted to let you all know that I am moving on from Justanythingbutordinary.com to my new site, milehighsunshine.com

About me_2-19

If you have enjoyed following my posts, please follow my new page! I will fill you in on my latest style trends, recipes I make, and some trial and error of motherhood 😀 I hope to see you soon!!!!

Blackberry Syrup Recipe and Multiple Uses For It!

blackberry syrup 2

Adding sugar to the blackberries and water

This post seems perfectly fitting for a Friday. I love making my own syrups to have around the house, especially fruity ones! This blackberry syrup I created before kids and I would make delicious Blackberry gin drinks with it. Now that I have kids, I still make my gin drinks (you could change it up and use vodka or your drink of choice), but it’s also great for the kiddos pancakes, or just to mix with club soda for a tasty virgin drink.

This is a very simple recipe, as you are making just a blackberry simple syrup- yum! You can also use this with other fruit if you want to make a different flavor syrup (strawberries, rasberries, etc.)

Ingredients

  • 2 containers blackberries
  • 1 cup sugar
  • 1 cup water

Instructions

  1. Place blackberries in a pot.
  2. Add 1 cup water and 1 cup sugar.
  3. Bring mixture to a simmer and stir until sugar is completely dissolved (5-10 minutes). I let mine simmer 10 minutes to get as much blackberry flavor as possible.
  4. Remove blackberries from the pot using a slotted spoon. Store in an airtight container. (These can be used in a drink or on top of a mountain of pancakes!)
  5. Transfer syrup to a container that is easy to pour (I use an old syrup container or a salad dressing container with an easy pour).
  6. Store in fridge and use on pancakes, in a club soda, or mix with gin and club soda for a tasty adult beverage 😛
blackberry syrup 1

A delicious adult concoction!

Cheers to a good weekend!

Chat with you all soon!

xoxo,

Jamie

 

Chicken Noodle Soup with a Kick

Hi everyone, happy Hump Day!

With all this nasty flu going around this year, sometimes you may want to make a quick and easy, yet tasty chicken noodle soup. I made a little spicier version, but not too much because I still feed it to my 16 month old. My husband is coming down with something and I’m keeping my fingers crossed that Brooklyn and I will dodge it. I made this recipe for him and Brooklyn on Monday since I had a girls night out 🙂 Check out the recipe below!

Makes 4-6 servings

Ingredients:

  • 3-4 cups shredded chicken (I typically get rotisserie, or the pre-shredded container. Equivalent to 2-3 chicken breasts)
  • 1.5 cups carrots, chopped
  • 1 cup celery, chopped
  • 3-4 cloves garlic, chopped
  • 1 white onion, chopped
  • 1 teaspoon ground ginger
  • 1-2 teaspoons red pepper flakes (I just did a couple shakes)
  • 8 cups chicken broth
  • 1/4 cup whole milk
  • Salt and pepper to taste
  • 1 package egg noodles

Instructions:

  1. Shred cooked chicken. While shredding, heat 1-2 Tbsp olive oil in a frying pan over medium heat.
  2. Add chicken to frying pan until slightly browned (3-4 minutes).
  3. Add diced onion and cook for 1-2 minutes.  Then add garlic and cook an additional minute.
  4. Put 8 cups chicken broth in a large stock pot and turn heat to high so it reaches boiling.
  5. In a separate pot, start boiling salted water to cook your noodles (I don’t boil them in the chicken broth because they soak up too much of the broth and make the soup too thick). Pour noodles into boiling water and cook for time provided on packaging.
  6. Add carrots, celery, ginger, and red pepper flakes to chicken mixture and cook on medium heat for 1-2 minutes.
  7. Once chicken broth is boiling, add chicken mixture to pot and let it boil for 4-5 minutes. Reduce heat to a simmer and let it simmer for 15 minutes, adding the milk within the last five minutes.  Add salt and pepper to taste, and enjoy!

Chat with you all soon!

xoxo

Jamie

Brunching it Up

Hellooooooo Friday! It’s felt so long since I last saw you 😉

I made an incredible French Toast Bake last weekend and thought I would share the wealth.

french-toast

The more the merrier- Feeds many or makes for lots of leftovers 🙂

Again, it is so easy to make and you can prep everything the night before so all you have to do is pop it in the oven in the morning! Whether you are going out this weekend and want an easy hangover cure for the am, or wanting something easy to make for your family- this recipe is a slam dunk.

Serving it with fruit helps cut the richness and add some tasty flavors, as well as maybe a mimosa or orange julius!

french-toast-with-garnish

Red ripe strawberries and powdered sugar completed this meal

Chat with you all soon!

xoxo

Jamie

Chicken Bake- Weeknight Cooking

chicken-bake

Easy, delicious, and healthy chicken bake

This recipe is very easy to make which is great for weeknight cooking. This is another good recipe for any meal trains you may have joined 🙂 Plus, it looks pretty before and after baking with all of the bright ingredients!

Ingredients

  • 1.5-2 lbs chicken (I used thighs and seasoned with salt and pepper on both sides)

  • 1/2 lb baby red potatoes (halved or quartered)

  • 1/2 container of white mushrooms (whole or halved)

  • 1/2 red onion (wedged, or large chunks)

  • 2 lemons (1 juiced, and 1 sliced)

  • 1/3 cup olive oil

  • 1/3 cup red wine vinegar

  • 3-4 garlic cloves (minced)

  • 2 sprigs rosemary

  • 2 sprigs thyme

  • 2 sprigs sage

  • 1 tsp red pepper flakes

  • 1 tablespoon Italian seasoning

  • 2 tsp salt

  • 2 tsp pepper

Instructions:

  1. Preheat oven to 400 degrees.

  2. Use nonstick spray on a 9”x 13” dish. Place chicken, potatoes, mushrooms, onion and lemon slices in the dish.

  3. Mix together olive oil, red wine vinegar, lemon juice, garlic, red pepper flakes, Italian seasoning, and salt and pepper in a bowl.

  4. Pour mixture over the chicken and vegetables.

  5. Bake uncovered at 400 degrees for 1 hour, or until the chicken is cooked through and potatoes are fork tender.

Chat with you all soon!

xoxo,

Jamie