Organizing a Small Pantry

Our pantry was overflowing and messy. And it was about time that I went through everything to make sure nothing expired was taking up valuable pantry space. Because folks, my pantry is tiny. 

Don't judge! Here is my pantry before (Notice the loose potatoes on the floor!). I'm embarrassed. 

And after! My husband and I went to Target and they have these awesome bins with removable dry erase tags. LOVE! And each bin came with an extra blue tag that I snagged for one bin that I had previously (the red one). 

I keep onion and garlic in the basket to the right because it keeps it dry and out of the light.

Heavy appliances on the right and miscellaneous on the left (chips, snack, chip clips, etc.).

Crock Pot Broccoli Cheddar Soup

On cold winter days, who doesn't love soup? Especially broccoli cheddar soup! It's one of Will and I's favorite things to eat- and I've been wanting to make a version using out slow cooker for awhile. All you'll need to complete this meal is a loaf of french bread!

To start, melt 1/3 cup of butter in a skillet. Add 1 1/2 cups of chopped onion and saute for 3-4 minutes. Then add 2 cloves of minced garlic, 6 tbsp flour, and season with salt and pepper. Whisk the flour into the butter to make a roux for about 2 minutes. While whisking, pour in 2 (12 oz) cans of evaporated milk until smooth.

Then pour the milk mixture into a slow cooker and then add 5 cups of chicken broth, 5 cups of broccoli florets, and 1/8 tsp dried thyme. Cover with the lid and cook on HIGH for 2 1/2 - 3 hours or LOW for 6 hours.

After cooking, turn heat to LOW or WARM and add 1/2 cup of heavy cream. 

Lastly, add 12 oz of shredded sharp cheddar and 2 oz of grated parmesan. Season with salt and pepper to taste. 

Enjoy :)

>> If you end up making this for dinner, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Twin Belly Pics

We have been so blessed to have the chance to watch these babies grow. It has been amazing to witness God's creation! Here is a weekly snapshot of their growth...

We had an unscheduled c-section at 36 weeks 3 days. The twins had to stay in the NICU for a bit. Levi came home after 19 days in the hospital and Lucy came home after 36 days. 

First time holding both of the twins!

Finally at home!

Crispy Cheddar Chicken

I found this delicious recipe on Pinterest and adjusted it to fit my husband and I's likes. It turned out great and Will had 2 servings (so we know he liked it!).

Ingredients for Chicken:

• 2 chicken breasts (I sliced them in half to make 4 fillets)
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese
• 2 small sleeves (or 1 large) of Ritz crackers, crushed
• salt and pepper
• dried parsley

Ingredients for Sauce:

• 1 can of cream of mushroom soup
• 2 tbsp butter
• 2 tbsp sour cream

Preparation of Chicken:

• Preheat the oven to 400 degrees
• Put the milk, cheese, and Ritz crackers into separate containers. Season the crackers with salt and pepper
• Dip the chicken in milk
• Press the chicken into the cheese. You might need to pat it onto the chicken. Some may fall off.
• Then press the chicken into the crushed crackers. Pat down the crackers into the chicken.
• Place chicken fillets into a greased pan (around 9x13) and sprinkle with parsley
• Bake in the oven for 35 minutes covered with foil and then uncovered for another 10 minutes

Preparation of Sauce:

• Melt butter in small saucepan
• Add soup and sour cream
• Whisk until combined and hot
• Serve over chicken

I served the chicken with some mashed potatoes. The sauce worked great as a gravy as well! Yum :)

>> If you end up making this for dinner, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis