Coley Cole

We are in love with this kid. We seriously can't get enough of him. He had his 4-month checkup yesterday and weighs 14 lbs, 6 oz and is 25 1/2 inches long! He also had his round of shots :( He's not feeling so hot today but hopefully by tomorrow he'll be back to normal. He's growing too fast. I'm not a fan of how quickly they change. I love each new step but am sad that he's leaving the newborn stage behind. His big sister is obsessed with him and might just be the best big sister there ever was. He took his first trip to the park a couple of weeks ago and loved being outside! We cannot wait for the warm weather to come so we can spend all our days playing in the yard.

Here's a video I took a few days ago. He's just started to do that really hilarious belly laugh. I tried to get him to do it in this video but he wouldn't. It's still a dang cute video of him though so I had to share.

Here are the kiddos on St. Patrick's Day!

Recipe: Sweet and Spicy Stir Fry

We LOVE this recipe. Ever since I started making it, Ryan asks for it every week. Its great because you can change it up and add whatever veggies you love. Its a little spicy and a little sweet. And so good!

• 1 T brown sugar
• 2 T honey
• ¼ C soy sauce
• 2 t chopped fresh ginger root
• 2 t chopped fresh garlic
• ½ to 1 T Sriracha hot sauce (Spicy! Adding a T makes it pretty hot so if you don't like spicy, cut it to 1/2 T)
• Salt and pepper to taste
• Approx 3 T flour
• 2 skinless, boneless chicken breast halves, cut in bite-sized pieces
• Broccoli
• Snow peas
• Red pepper, cut in bite-sized pieces
• Cashews
• 1-2 T vegetable oil

You have to use Sriracha hot sauce! It has the best flavor. But it's hot so be careful.

Mix together brown sugar, honey, soy sauce, ginger, garlic and Sriracha sauce in a small bowl. Salt and pepper the chicken. In a Ziploc bag, lightly coat chicken with flour. (not too much or it will make the sauce too thick). Heat oil in a large skillet over medium heat. Add chicken and brown on both sides, about 1 minute per side. Pour the sauce over the chicken and add the red pepper. Simmer uncovered until the sauce thickens, about 8-10 minutes. While that simmers, steam broccoli in separate pan. Add peas during the last 5 minutes of cooking. Stir in the broccoli right before serving, otherwise the sauce will make it soggy. Serve on rice and top with cashews.

*I always 1 1/2 the sauce because we love sauce at this house.
*Substitute with any veggies you want.

This is definitely a regular at our house. I hope you like it too!