My baby doesn’t sleep through the night. Not even close. She’s nearly seven months old, and she wakes me up three, sometimes even four, times each night to nurse. I lean up against three pillows and draw her in close to my breast. She’s quieter at night. Her arms don’t flail; she doesn’t reach up and try to grab my nose. She stays focused, not popping off the breast every few moments. And as much as I want to complain about my lack of solid sleep, I wouldn’t trade our dream feeds for anything in the world.
Because this time is fleeting. Because yes, eventually, she’ll learn to sleep through the night. And in fifteen years, when she’s a growing teenager, I’ll sit at our dining room table and wonder if I should go into her room and wake her up. Dear friends, join me in relishing the difficult beauty of NOW.
This past month, I attempted to balance motherhood with a photography assignment. The result? Long days, a few tears, dozens of beautiful dishes, and several hours of abandoning “my tasks” to sit with my daughter and play with her on the floor. Yes, this balancing act is another challenge that I’m choosing to view in a positive light. As I mentioned last week, I begin teaching next Monday. I have no idea how I’m going to make it all happen (but I’m trusting that as long as I slow down and savor where I am and who I’m with, I’ll be all right).
These Asian Spiced Chicken Cups are one of the many recipes I worked on in December. They look beautiful and taste even better. Wonton wrappers make appetizer-sized, edible cups that hold a fragrant and spicy Asian chicken mixture. A dollop of an apricot sauce finishes the dish off. Serve them at a party or eat three or four for a light lunch. And whatever you do with them, remember that there is beauty in a simple meal shared with friends or a good book.
Asian Spiced Chicken in Wonton Cups
12 wonton wrappers
1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes (chicken thighs would work well too)
1 cup finely chopped onion
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon freshly chopped basil
1 teaspoon ground ginger
1/2 teaspoon garlic powder
Black pepper
Sea Salt
1 cup fresh spinach leaves, cut into thin strips
1/2 cup apricot jam
1 tablespoon orange juice
1/4 teaspoon ground ginger
1/8 teaspoon cinnamon
Preheat oven to 350 degrees Farhrenheit. Lightly coat two 6-cup muffin pans (jumbo sized) with olive oil. Press one wonton wrapper into each cup. Bake seven minutes or until lightly browned. Allow to cool in pan; remove and set aside.
Place chicken, onion, lemon juice, oil, soy sauce, and seasonings into medium bowl. Toss to coat and refrigerate for 30 minutes.
After chicken has marinated: heat large skilled on medium-high heat. Add chicken mixture with marinate and cook 7 to 10 minutes (or until chicken is thoroughly cooked). Stir in spinach and cook until wilted. Drain liquid from pan and spoon chicken mixture into cooled wonton cups. Set aside.
For the Apricot sauce: mix apricot jam, orange juice and spices in a small microwavable bowl. Microwave for 30 seconds or until warm. Spoon sauce over filled chicken cups.
Yes yes yes to savor each moment – that’s something that I’m trying to focus on this year. All the good and not how stressed I am or how much I need to get done.
And these little wonton cups have so much good stuff going on in them – they sound so delicious! Have a great week Monet!
Your little daughter is seriously the cutest baby. I just had to tell you that.
These cups look super delicious! Thanks for the recipe
These sound absolutely incredible. I love a good finger food recipe and these little cups are it!
Your daughter is absolute precious. I’m glad you are cherishing ever moment. Happy Monday friend.
How cute are these! YUM!! I love anything that is bite size
These little cups are just gorgeous! And definitely a great party appetizer idea. The apricot sauce sounds like such a great contrast with savory, juicy chicken.
what a delightful treat, I love the tang of apricot. These are the moments Bella, the right here right now. Yesterday is gone and tomorrow may never come. You will never regret being “present” and I know you will do it gracefully.
‘relishing the difficult beauty of now’ — how beautifully said and I can fully attest to the idea that there is a whole set of other challenges awaiting for you during those teenage years 😉 — heeheeh, so yes, the key is to try and hold the precious moment and avoid the mind projected future as much as possible. (Ah, to be fully enlightened…). Hugs to you and your beautiful daughter. I want a tray of those delightful Asian cups all to myself!
The cool thing is that it keeps getting better. I used to think when my kids were babies that every stage was “the best”. But it kept getting better. As they grow and get more and more personality, it gets to be more fun and more personal. So enjoy each moment but don’t worry, it’s going to be even more fun!
I need almost daily reminders to cherish the “now.” I always catch myself thinking, “It will get better,” instead of, “Remember this, because she will never be this little again.” You’re a saint for that many night wakings!
If you can balance a baby with one of these photography projects, then you can do anything! I’m starting on another one this week and am bracing myself for the hecticness that I know will ensue!
These are so pretty! The wonton wrappers look so crisp, the chicken moist and tender, and I love the colorful jam on top. It is amazing how fast babies grow; you are a loving and lovely mama, Monet!
Monet,
Yes, you have to savor the moments, when Lucy is a baby, because she will move on to the next stage before you know it. She is such a precious little darling.
Your wonton cups look amazing,the perfect balance of sweet and savory.
The flavors in your wonton cups sound terrific! And I’d be happy to make these my lunch. Fingers crossed for an easy transition on Monday! xo
What fun and beautiful bites are these cups! The apricot jam…a perfect touch. Good luck with the transition! 🙂 ela
Love these chicken cups. Wishing you all the best as you start your new work. Juggling motherhood and work isn’t easy but I am sure you can manage well.
Best of luck! These little chicken cups look both fund and delicious – plus they are cute!
These are so lovely. I love how you used wontons to make the cups. And I totally get the “difficult beauty of now”…that is a good way to put it when you have a child so young. You’re doing great! : )
These look just lovely – perfect for a dinner party. And I think it sounds like you are doing a wonderful job balancing work, motherhood, freelance jobs, and more. It’s definitely a challenge, but one I wouldn’t trade for the world. =)
Lovely chicken cups Monet! I love that you are cherishing every moment you can with her before she gets 15.. It can be so tiring but it’s good to here you enjoy it 🙂
Enjoy your time with your precious girl, you three deserve it! And she’s getting cuter and cuter everyday, awwh.
These cups look like a lovely appetizer. I love anything including the words “asian” and “spicy” ;–)
There are certain joys that you’re experiencing with Lucy that won’t stay the same (feeding is the most obvious), but many, many more new ones to discover that you haven’t even thought of! As for me, I’d love to discover a stash of these chicken cups in my refrigerator! They look wonderful – and exceptionally flavorful. Good job with these!
That apricot sauce looks amazing on top! Love the combination of flavors.
Good luck starting your job!
I LOVE wonton cups – I’ve been doing a ton of recipes for them myself lately. And the dollop of apricot jam on this looks so yummy. One of my favorite versatile ingredients. Great recipe!
I hope your week is going well with the teaching! I try to think that balance is about constant shifting. There is no one way. It helps.
Wow, I don’t know how you are still able to blog! Major props!! These would make a great appetizer or healthy snack 🙂
I love the idea of little wonton cups! these look absolutely beautiful! It takes someone really strong to see the positive in balancing life and work! Hope you have a great weekend!