Someone I'd like you to meet...

While we were in PA this year, in between holidays, family, and visiting, Matt and I had our most impulsive moment to date. 

Serious.

I'm not this spontaneous, or crazy.

And this was ca-raaaayy-zy.

It started as a bet, or a dare, sorta...next thing you know, we're on our way to Jersey. 

And it all ended with this:

Ohhhhh yeah.

Sooooo, we got a puppy. Sure did.

Was it planned? Nope.

Notta.

Not at ALL.

We made our usual trip to the local pet store in PA, and while we were there we met the cutest puppy. He was a little Aussie Shepherd. I'd never heard of the breed before, but he was super friendly and endearing. Er, he was also $1080. 

Say whaaaaa?

Ya.

So we left, but that little one really made an impression on Matt and I.

While eating dinner the next night, Matt picked up the local daily classifieds catalog. He said something about puppies, I said something like, "yeah, right," and he told me if there were Aussie puppies for sale in the catalog we would go look at them the next day.

Well, what are the odds?

Apparently they were great, there were two puppy ads and one of them was definitely for Aussie puppies.

Location? Too far away?

Nope, a simple twenty minute drive across the border into Jersey.

We made an appointment and they next day we drove out to a little farm (very Charlotte's Web-esque) and met the puppies.

Amongst the crazy yipping, licking, climbing, crying, and nipping that you can expect from seven puppies, there was one that was sitting back from the group...just watching.

I put my hand out, and he Bambi-hopped over to me, tail wagging, and I was sold.

Soooo cute, calmer than his crazy sisters, and less destructive than the brothers. 

Oh, and he LOOOOOOVED Matt.  :)

After more playing and discussion ("Are we REALLY doing this?"), well, he was ours. :D

And with that, I'm pleased to introduce to you the newest and smallest member of our lil' family.

Cooper.

These pictures are from our first day together. 

Looking back, even though it's only been three weeks, I can't believe how little and different he looked. 

Eeee!

I took some more pictures after we'd had Cooper for about a week. 

We tired him out so he would sit still long enough for me to snap some photos.  :-)

As I said, tired boy:

I only have a few more.

Promise.

These are from yesterday, and like I said, I can't believe how much he's changed:

These last two are my favorite. 

*Enter "Awwww's" here*

Chicken Alfredo

 

I LOVE my crock pot.

I don't know if I can convey just how much I LOVE my crock pot.

It's a magical thing.

I put dinner in first thing in the morning, come home, my house smells A-MAZ-ing, aaaand dinner is served!

I recently began following Simple Daily Recipes, and if you don't follow it, I highly recommend you change that. Immediately.

She has some wooonderful recipes! One of them is a slow cooker recipe for Chicken Alfredo. This is soo easy to make, doesn't take much prep work, and can be ready to eat when you get home from work!

Yaaay, happy day!!

You'll need to have about 20 minutes before putting this in the crock pot.

Start by laying 3 frozen chicken breasts in the crock pot and pour grated parmesan cheese over top.

Melt butter in a saucepan.

 

Add flour, garlic powder, and some salt and pepper.

Whisk until it's smooth...make sure you continuously stir this or it will develop a thick lumpy layer on the bottom. (Boooo...)

Slowly pour in chicken broth, and keeeep whisking. No lumps people. None.

After it begins to thicken a bit, turn off the heat, add sour cream and whisk until smooth.

Pour your delicious sauce over the chicken boobies and cheese.

(Make sure to lift chicken a bit so the sauce gets underneath)

Cook on low for 5 - 6 hours or high for 2 1/2 - 3 hours.

Shred with a fork and ta daaaa!

 

Doesn't this look good? Well, it is. WONDERFUL, in fact.

Go make some! :-)

Slow Cooker Chicken Alfredo

from Simple Daily Recipes

Serves 8

 

6 tablespoons butter, unsalted

3 chicken breasts, frozen

1/4 cup parmesan cheese

6 tablespoons flour

2 teaspoons garlic powder

1 teaspoon salt

1/4 teaspoon black pepper

1 3/4 cup chicken broth

1/2 cup sour cream

1 lb whole wheat fettucine

 

In a 4-6 quart slow cooker, lay chicken in bottom and top with parmesan cheese. Set to low heat.

 

In a medium saucepan, melt butter over medium heat. Add flour, garlic powder, salt and pepper. Whisk until smooth, continue for 3-4 minutes. Slowly pour in chicken broth, continue whisking to prevent lumps. When sauce begins to thicken (about 1 minute), turn off heat. Add in sour cream and whisk until smooth.

 

Pour over chicken and cheese (lift chicken to make sure sauce gets under). Cover and cook on low for  5-6 hours or high for 2 1/2 - 3 hours.

 

Twenty minutes before finished, cook pasta according to directions.

 

Cut/shred chicken. Pour over pasta and serve!

Minestrone Soup

Lately, I've been craving a delicious bowl of Minestone Soup. But, I'm picky about my minestrone. It can't be too spicy, must have meat in it (I know, I'm weird), not too many beans, and the list goes on.

I've been looking recently for a recipe online that suits my needs. I finally found one on Skinnytaste, one of my FAV blogs (look it up, you'll love it).

The best part about this recipe? It uses my favorite kitchen appliance.

My crock pot.

Sorry, KitchenAid mixer.

The fact that I can throw this together in the morning and I come home to a house that smells like an Italian villa makes my heart sing. I DID change a couple small things in the recipe, but overall, it was wonderful to begin with.

Rinse and drain a can of white beans (I used cannellini). If you're not too fond of beans, puree them with a cup of chicken broth in a blender.

Chop up carrots, celery, onion, and garlic cloves.

Brown a pound of beef and drain.

In the crock pot, combine the beef, broth, diced tomatoes, beans, carrots, celery, onion, and garlic.

Add 1/2 cup of Worchestershire sauce and 1 1/2 cup of tomato sauce.

Add in a rosemary sprig, 2 tbsp of basil, a chunk of a parmesan rind, and a couple of bay leaves.

Salt and pepper to taste.

Cover and cook for 8 hours on low.

Your house will smell amazing.

Promise.  :)

10 minutes before serving, cook 2 cups of pasta according to directions, drain, add to soup.

Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and pepper.

Top with parmesan cheese when served.

Enjoy!

The one thing about this soup...it make A LOT. Soooo, next time, I think I shall half the recipe. Cuz, I must emphasize, it makes a TON of soup!

Minestrone Soup

(adapted from Skinnytaste blog)

1/2 onion, chopped

1 cup carrots, chopped

1 celery stalk, chopped

2 garlic cloves, minced

1 lb ground beef

1 (28 oz) can diced tomatoes

1 (15 oz) can white beans, drained, rinsed

3 cups fat free chicken broth

1 1/2 cup tomato sauce (I used garlic seasoned)

1/2 cup Worchestershire sauce

1 oz chunk of Parmesan cheese rind

1 rosemary sprig

2 bay leaves

2 tbsp fresh basil

1 1/2 tbsp oregano

1/4 cup parsley (sounds like a lot, it's okay, I promise)

salt and pepper to taste

2 cups of pasta, macaroni elbows or ditalini (al dente)

extra parmesan cheese to top

Rinse and drain a can of white beans (I used cannellini). If you're not too fond of beans, puree them with a cup of chicken broth in a blender.

 Chop up carrots, celery, onion, and garlic cloves.

Brown the beef and drain.

In the crock pot, combine the beef, chicken broth, diced tomatoes, beans, carrots, celery, onion, and garlic.

 Add Worchestershire sauce and tomato sauce.

 Add in a rosemary sprig, basil, parmesan rind, and bay leaves.

 Salt and pepper to taste.

Cover and cook for 8 hours on low.

 10 minutes before serving, cook pasta according to directions, drain, add to soup.

Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and pepper.

Top with parmesan cheese when served.

Enjoy!