Post by @thankfulhomemaking

Good morning, friends! Come spend the day in my kitchen and I'll show you what we ate as a family that tries to prioritize wholesome ingredients. Breakfast this morning is a sheet-pan eggs in a basket with chicken sausage and a side of fresh fruit. It's my kind of breakfast on a slower morning: everything bakes together on one pan, so there's hardly anything to wash and everybody's filled up before we start the day. Lunch is about as simple as it gets: chicken quesadillas with salsa and chips, plus carrot and cucumber spears on the side. Dinner tonight is a cozy favorite around here: teriyaki chicken over rice with a pile of veggies. Simple, filling, and the kind of thing everyone actually finishes. And because we don't skip treats around here, I made homemade peanut butter cups. A little something sweet everyone feels good about. #homemakerlife #homemadekitchen #whatweate #motherhoodunfiltered #motherhoodlife Eggs in a basket: 6 slices of bread 6 eggs salted butter salt garlic powder Italian seasoning shredded parmesan cheese 1. Preheat oven to 400° and prepare a baking sheet with parchment paper sprayed with olive/avocado oil. 2. Butter each slice of bread and using a biscuit cutter, cut out the center. Place onto your prepared baking sheet. 3. Crack an egg In the center of each slice. 4. Sprinkle generously with Italian seasoning, salt, and garlic powder. 5. Sprinkle desired amount of parmesan cheese on top. 6. Bake for 5-7 minutes watching closely not to overcook the eggs Teriyaki Chicken * 2 ½ lbs boneless skinless chicken thighs * 2 tbsp avocado oil or butter * Salt and pepper, to taste * Teriyaki Sauce: * ½ cup coconut aminos * 3 Tbsp light brown sugar, packed * 2 Tbsp honey * 1 Tbsp rice vinegar * 1 tsp sesame oil * 3 cloves garlic, minced * 1 tsp fresh ginger, grated * 1 Tbsp cornstarch * 3 Tbsp cold water 1. Whisk together the cornstarch and cold water until smooth. In a small saucepan over medium heat, combine the coconut aminos, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer, pour in the slurry while whisking, and cook 1–2 minutes until thick and glossy. Remove from heat and pour ¼ of the sauce into a small serving dish, set aside and do not use for cooking. 2. Pat chicken thighs completely dry with paper towels and season both sides with salt and pepper. 3. Heat your Blackstone or cast iron over medium-high heat. Add oil or butter and let it get hot until shimmering. 4. Place chicken smooth-side down and sear for 5–6 minutes without moving, until deeply golden and the chicken releases easily from the surface. 5. Flip the chicken and brush the cooked side with the cooking portion of the sauce. Cook 4–5 more minutes, then continue flipping and glazing every 1–2 minutes until the chicken reaches 165°F internal temp and the sauce is caramelized and sticky. 6. Remove from heat, rest 5 minutes, then slice and drizzle with the reserved sauce.  Peanut Butter cups * ½ cup creamy peanut butter * 2 Tbsp unsalted butter * 2 Tbsp light brown sugar * ¼ tsp salt * ½ tsp vanilla extract * ⅓ cup powdered sugar * 16 oz chocolate chips * 1 Tbsp coconut oil 1. Line a 24-cup mini muffin pan with paper liners. 2. In a small pot, combine peanut butter, butter, brown sugar, and salt. Cook over medium heat, stirring constantly, until melted and gently bubbling (2-3 minutes). Remove from heat, stir in vanilla, then gradually add powdered sugar until smooth. Transfer to bowl and refrigerate 15-20 minutes. 3. In a clean saucepan, melt 16 oz chocolate chips with 1 tablespoon coconut oil over low heat, stirring constantly until smooth (3-5 minutes). Keep warm. 4. Spoon 1 teaspoon melted chocolate into each liner. Tap pan to level. Refrigerate for 10 minutes to harden. 5. Roll chilled peanut butter mixture into small balls, flatten into discs, and place one in center of each chocolate base. 6. Pour 1-2 teaspoons melted chocolate over each peanut butter disc to cover completely. Tap pan to level. 7. Refrigerate 15-20 minutes until set.