mrs.b and her boys

embrace the chaos

Month: April 2015


Mornings…are so…hard. Getting kids out of the house and off to school is difficult at times. It can bring yelling, crying, not to mention the rushing. One person’s funky mood can make everyone else funky, too. But no matter the moods in our house, and eventually the car, I always try to leave my boys in a great mood and feeling loved before they step out of the car onto curb at school. If it is me who is in a bad mood, {Just keepin’ it real!} I have to consciously turn it off. If it is one of the boys who are having a bad morning, I do my darndest to get them out of it so they can head into school with a smile on their faces and looking forward to the day.


One way I love to change things is to blare a song really loud – a song that we all love – and get everyone singing and dancing in their seats. This morning it was “Uptown Funk” by Mark Ronson & Bruno Mars. By the end of the song, we were rolling into the school parking lot and there were smiles {& giggles} on every face.


And every day right before the “Have a great day, I love you so much!” I always, always, always say to them, “Be kind & respectful to everyone.” Then, as they head into school {even though at times I still have a pang in my heart that they are getting old and independent} I know they are fueled for the day – ready to go into the world feeling loved, guided to be good human beings and carrying a smile on their sweet little faces.


I am all about the Sunday Dinner. To have a nice day of lounging about while something is cooking away in the kitchen making the whole house smell amazing. That is…well, dreamy.

I have always dreamt of having family over every Sunday for dinner, everyone sitting around the table enjoying food & time together. {You know, like on TV!} But my reality is that it does not happen as often as I would like. Our weekends get busy and also, my siblings both live out of state. We do get to spend some Sundays with my parents & we do get an occasional big gathering with loved ones. When these rare occasions do come about, my heart is full! But even if it is just the 4 of us here, I still love to take the time & cook up something special.



My Sunday Dinners may take half the day to prepare & cook, but they are always simple. Never too complicated.


My Roasted Chicken with Lemons & Herbs is such a delicious example of simple. I served it with Asparagus & Roasted Potatoes. This Pan Asparagus is so simple, it’s crazy. My husband and I have tried making fresh asparagus different ways – this is {hands down} the best.


The other thing I love about this chicken recipe is that you can use any fresh herb combo you like or what you have on hand. Sometimes I make it with just rosemary, other times I use parsley & chives. You could use any herb combination you love. The leftover’s make an easy lunch for the week ahead.



1 whole chicken

1 stick (1/2 cup) unsalted butter, softened

2 lemons, zested then quartered

¼ cup fresh herbs, chopped

½ tsp. kosher salt

¼ tsp. ground black pepper

4 cloves garlic, peeled & whole

Preheat your oven to 400˚. Line a large baking sheet with foil & spray with a non-stick spray. Take the chicken out of the package & pat dry with paper towel. Place on the sprayed baking sheet breast side up.

In a medium bowl, blend the butter with lemon zest, herbs, salt & pepper.

Take some of the butter mixture in your hands, gently get in between the skin & the meat of the chicken, and smear it all around. Then, take some more butter mixture and smear it all over the skin of the chicken, get into all the crooks. Then, take the halved lemons & garlic and stuff the chicken with them.

Bake uncovered for 30 minutes, then add potatoes [recipe follows].


6 medium red potatoes, cut into 1 inch pieces

1 Tb. fresh herbs, chopped

1 tsp. kosher salt

¼ tsp. ground black pepper

3 cloves fresh garlic, sliced thick

1/8 cup olive oil

Place cut potatoes into a bowl, add the remaining ingredients and toss together until well coated. After the chicken has been baking for about 30 minutes, spread potato mixture around chicken in a single layer.

Continue baking for 1 hour or until chicken is done [180˚ between breast & thigh].


1 bunch of asparagus, ends trimmed off

1 lemon, zested & halved

Salt & pepper, to taste

1/8 cup olive oil

Heat olive oil in medium pan at med-hi heat & place asparagus spears in as flat as you can. Then, sprinkle the lemon zest on top along with the salt & pepper.

Toss with a tongs & sauté for about 10 minutes; until just a bit soft. You still want a crunch to it. Then, hit it with the juice from the lemon halves. Toss one last time & serve with your Roasted Chicken & Potatoes.

I hope you enjoy it as much as my family does & that it brings you around the table with your loved ones one Sunday soon.

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