A Few of my Favorite Things

Friday, May 31, 2013

Kitchen Update!

We just made a few little changes to our kitchen to make it feel more like our own!  There are still so many things I would like to do to it (Paint, redo cabinets and drawers, counter tops), but we are slowly taking baby steps! 

First, we got a pots and pans hanger for our wedding, and Christopher was so sweet to put it up the night before my birthday, to surprise me! 

So, another change I have been meaning to make is to put up all of the adorable plates all of our guests signed at our wedding (In lieu of a guest book) 

Here are all the plates:

I bought some cheap plate hangers at Hobby Lobby (1.99 each) 

Here is the kitchen before:

And After:


Looking forward to making more cute changes! 
-Mrs. Mock

Sunday, May 5, 2013

Busy Bees

We have been busy bees this weekend!

Friday: We went to Twisted Root to Celebrate our 6 month Anniversary (1 week early! We are busy next weekend!) We were Fez and we got a free milkshake which just so happened to be my favorite kind (Cookie dough and brownie!) Yum!

Saturday: I started off my day celebrating with Christopher's cousin Jennifer at another baby shower! Then I high tailed it to meet Christopher so that we could go to Brad and Melissa's engagement party.  After all the parties I had to go to work for the rest of the evening.

Sunday: Today we got up early and went to Mass. After Mass, we went to a reunion for the marriage preparation that Christopher and I had to complete before our wedding. 
              TANGENT: So I was super nervous about the 6 week marriage preparation we had to go through before the wedding, seriously I was super dreading it!!! Much to my surprise however, I honestly believe that it was the best thing Christopher and I have done as a couple! Not only did it get us to think of any and every scenario we might face in our marriage from finances to kids to healthy arguments to putting each other first, but we also got to get to know Mike and Judy, the BEST sponsor couple I could have ever imagined! They are fabulous!!!! To anyone getting married, I HIGHLY recommend finding something similar to what Christopher and I went through in preparing for our marriage!
ANYWAY...So we got to see Mike and Judy again, along with meeting other young married couples at our Church! We had a really wonderful time! 
After Church, we went to visit my Nana, she hasn't been doing that well, and I am so glad we went to see her, even though it was tough seeing her that way...
This afternoon, Christopher's Dad came over and helped him put in our new tank less water heater! HELLO LONG HOT SHOWERS!!!! :) 
While they worked, I cooked, and Oh Em Gee! Everyone needs to try this recipe! It was delicious!! We definitely enjoyed this one!!!! 

Chicken Rollatini (A fun spin on Chicken Parmesan!)


  • 4 Chicken breasts washed and cut in 1/2 down the seam to form 8 cutlets 
  • 3/4 a cup of Italian Bread Crumbs
  • 1/2 a cup of Parmesan Cheese Divided into fourths
  • 2 eggs
  • 2 blocks of frozen spinach (20 oz total) defrosted and drained (Get all the water out!)
  • 6 tbsp part skim ricotta cheese
  • 6 oz part skim mozzarella 
  • Olive oil non-stick spray
  • 1 cup your favorite marinara sauce
  • salt and pepper and garlic powder to taste
Preheat oven to 450 degrees and grease a casserole dish 

After cutting the chicken breasts in half, pat dry and season with salt, pepper and garlic

In one bowl, Mix bread crumbs and 1/4 of the Parmesan 

In another crack the eggs

In a last bowl, combine the spinach (completely drained), the remaining Parmesan, the Ricotta cheese and 2 oz mozzarella.  

Next, scoop a generous helping of spinach mixture into each piece of chicken and roll it over.  

Then dip the breast into the egg and roll in bread crumbs.  Place into casserole dish and repeat with each breast.  Cook for 25 minutes.

Last, smother with marinara sauce and top with remaining mozzarella cheese and place back in the oven for 5 minutes until cheese is melted and it looks all amazing like this:

Hope you enjoy!!!
Have a wonderful week! 
Mrs. Mock 

Wednesday, May 1, 2013

News, Recipe and Summer Planning

I would first like to start off this post by congratulating my Best Friend Sarah! She just got engaged!!! Congrats girl! 


Her beautiful ring!

It has been a busy week or two! I have been working a ton and getting ready for finals week! (next week!)
Only 3 finals between me and summer vacay!!! (THEN 1 More Semester until GRADUATION!! But let's not get ahead of ourselves!)

Speaking of Summer! I have been working on a list of Fun things to do with my girls! Here's what I've got so far!

Mom's and Nanny's please let me know if you have any other fun ideas we should try!!!!
I will have to update everyone on our final list and keep blogging throughout the Summer as we complete our list!

So on that note I leave you with my favorite recipe of the week:

Spaghetti Squash Casserole and Lemon Parmesan Brussel Sprouts:

For the Casserole:

  • About 3 cups cooked spaghetti squash (1 medium one)
  • 2 large garden tomatoes sliced
  • Kosher Salt
  • Garlic Powder, Onion Powder, Dried Basil, Dried Parsley for sprinkling
  • 5oz of fancy shredded Mexican cheese blend (separated)
  • Fresh Basil for Garnish (optional)
Preheat the oven to 350 degrees.
Spray a 11 x 9 casserole dish with non-stick spray.
Spread about 1 cup of spaghetti squash on the bottom.

Top with a layer of sliced tomatoes. Sprinkle with kosher salt and spices.

Top with 1.5 oz of cheese.
Add another layer of squash, then tomatoes, spices and cheese. Top with a final layer of squash.
Top with the last 2 oz of cheese and sprinkle with the spices one last time.
Bake for 30 Minutes! 

We loved it!!!!

For the Brussels:

1 pound fresh brussels sprouts, cut in half
1 generous tablespoon extra-virgin olive oil, plus more for greasing pan
2 teaspoons dijon mustard
1/2 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
sea salt and fresh black pepper

Preheat oven to 400 degrees F. Grease a medium sized baking sheet lightly with oil.
Add the brussels sprouts to a large mixing bowl. In a separate small bowl whisk together the oil, mustard, lemon zest and juice and 1 tablespoon of the parmesan. Pour over brussels sprouts and toss well.
Spread out on baking sheet so they aren't crowded and sprinkle with sea salt and black pepper.
Bake 20-30 minutes until golden brown and tender. Sprinkle remaining tablespoon of Parmesan over top before serving.


<3 Mrs Mock
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