Sweet Baby Holden's Birth Story

Seeing as Holden is 7 weeks old today I figured I would write about how stinkin' cute he his and of course how he came into our family. 

Did I ever tell you that at 38 weeks the doctor wanted to talk about inducing and I looked him straight in the eye and said, "Holden is warm, he is fed, he is safe and most importantly he is not crying. But ask me next week and I am sure I will want him out." So the following week he brought it up again and I said let's do it this weekend." So we set up our induction appointment for Saturday December 8th at 5 am. So we got up Saturday morning at 3 am and called the hospital who told us they would call us when we could come in. So Derek and I jumped back in bed and waited for that call that came at 7 am. So we finally got up, showered, ate breakfast and we were off to the hospital. We got checked in and settled in, they started my pitocin at 11 am and we held on to our britches because it was going to be a long day. I took a number of naps Derek drew a picture for his art class/ Holden's room. By 3 pm my contractions were too uncomfortable for me so I asked to be put given my epidural which totally rocked my socks (ps I never saw the needle but it hurt way less then my iv). Both of our parents showed up around 7 to keep us company, little did they know they would be sitting around for the next eight hours, but it was completely worth it. So around 2:30 I began pushing and pushed till 3:45 (lots of details that you don't want to hear about) So in one short paragraph that is how Holden entered our little family. Now onto some pictures. 

Love this facial expression 

Within his first week of life Holden was in two photo shoots  until we get our other disk these are from Aimee of essential beginnings photographie.  

Baked Chicken Chimis

So I have lots of pictures to post and need to update on sweet baby Holden but I really need this recipe online so I can use it... so this is mostly for my own personal use but it is one that my family absolutely adores  and is super easy to make. I can't remember where I found it thus why I need it on my blog.

And for now here is a picture of me  getting ready to cut onions... mostly cause I need a picture for pinterest purposes :) 

Baked Chicken Chimichangas

• 3 tablespoons oil, divided
• 1 1/2 lbs. chicken breast, cut into bite-size pieces
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup onions, diced
• 1/2 cup green bell pepper, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne red pepper
• 1/2 teaspoon dried oregano
• 1/2 cup salsa, thick & chunky (mild or medium)
• 8 (8 inch) flour tortillas
• 2 cups Mexican Cheese, shredded

Directions:
In a large skillet with 2 tablespoon oil, brown the chicken until no longer pink. Season the chicken with salt and pepper. Place the cooked chicken in a bowl. Reduce the heat, add remaining oil. Saute onion, green pepper, cumin, cayenne pepper and oregano until tender. Add the chicken back to the pan and cook until heated through, stirring often. Stir in the salsa and heat for one minute. Set the pan aside. Preheat the oven to 400 degrees. Spray a large sheet pan with nonstick cooking spray, set aside. Heat the stack of tortillas between 2 damp paper towels in the microwave for 20 – 40 seconds. For each chimichanga, place 1/2 cup of chicken mixture in the center of the tortilla. Sprinkle with 1/4 cup cheese. Fold in the opposite sides of the tortilla over the chicken mixture. Roll up tortilla, enclosing the mixture and place seam-side down on the sheet pan. Roll up remaining chimichangas. Spray the tops of them with nonstick spray, bake for 10 minutes. Serve with sour cream.