Chicken Braised in Red Wine and Rosemary { #WhatsForDinner }

Chicken Braised in Red Wine and Rosemary

I’ve got nothing to say about this dish except if you’re making mashers from scratch start them first, then do the chicken and finish sides in the last 10 minutes. Comes out perfectly times and your hubby will punch you in the face because mmm-mmm-mm!


  • 4 bone-in chicken drumsticks (about 1 pound), skinned
  • 4 bone-in chicken thighs (about 1 1/4 pounds), skinned
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 1/2 cup chopped shallots
  • 1 tablespoon chopped garlic
  • 1 teaspoon chopped fresh rosemary
  • 1 cup Chianti or other rich red wine (I used Pinot Noir… because wine amiright?)
  • 1 cup unsalted chicken stock
  • 1 teaspoon sugar
  • 1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained (I used fire roasted and it was amahz)
  • 1 bay leaf
  • 2 tablespoons chopped fresh flat-leaf parsley


1. Make 1 (1/2-inch-deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan.

2. Add shallots, garlic, and rosemary to pan; cook 2 minutes or until tender, stirring frequently. Add wine to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to a boil; return chicken to pan. Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once. Sprinkle with chopped parsley.

Served with Quick Chive Mashed PotatoesAsparagus with Lemon and Pecorino

Original Recipe Here:

Pumpkin Pie Playdough Treat Bags! { Free Download }

Ah, Halloween…

That blissful time of year in Colorado that used to signify the first impending snowfall (cue costumes buried under winter coats). Although now Facebook is full of posts proclaiming Flip flops in October! I love Colorado! and I can’t help but freak out internally It’s not that quirky Colorado weather! It’s GLOBAL WARMING! SAVE YOURSELVES! EAT THE NEIGHBORS! SAVE THE SEALS!!!!
And then I leave 5 lights on and leave a room.

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Mother’s Milk Bank Tour

Ready for Action!

We here at Wifey With A Knifey want to send our love, gratitude, and appreciation for the efforts and determination of all those  involved at the Mother’s Milk Bank of Colorado.

As a breastfeeding mama, I know first hand how rewarding, frustrating, and tough nursing can be.  In the beginning when your milk is coming in, and your baby is so incredibly small it seems like that precious gold doesn’t start to flow soon enough.  Now 2.5 years down the road I realize how incredibly lucky I have been to have had the opportunity to give my baby with special food allergies the milk and nutrition for her to grow.  Not all families are as lucky as mine.  Some families are in desperate need of life saving breast milk.  Some have milk, but have lost their babies and need a way to feel connected to the lives of others during their loss.  Some mamas have an overload of breast milk sitting in a freezer at home that another baby could really benefit from.  Some just have no idea what a milk bank is, or that what happens before milk arrives to them to feed their tiny little ones. Continue reading

Happy Holidays from the Wifeys

We admit. We kind of sucked it this year. Right after our last post, one wifey ended up in the hospital and another wifey… well… lost her mom. To say 2013 wasn’t the best year on record would be an understatement. I truly believe our redeeming factors are the over $2000 we raised for marriage equality and the undeniable proof that every wifey needs her gals. Especially when getting through a sticky situation. (Through gooood tiiimes and baaad tiiiimes… thaaaat’s what wiiiiives are forrrr) Continue reading

Spiced Baby Belly Henna cake!

Babies, we all love babies.

We have them ourselves, we watch them for our friends, everybody and their brother seems to be pregnant right now.  So when one of our fellow Wifey’s and Doula extraordinaire was about to have her third, we at Wifey put our collective awesomeness together and threw her a Blessingway!

Our beautiful friend and Doula, Morgan

A Blessingway is an ancient tradition, where women come to celebrate and bless the mama-to-be through their labor, birth, and recovery of their new baby.  Unlike a baby shower, a blessing way pampers and showers the mother-to-be with love and support from her most trusted inner circle of women.  The tradition incorporates positive birth stories, pampering, henna, and food into the celebration.

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Goodbye Summer… Hello Fall! { Giveaway }

You know that special time of 2am when you solve all the world’s problems, mentally fold all the laundry and write all your brilliant blog posts? Yeah. Me too. 11:56pm – 2am is about when I write all my pithy and brilliant Wifey With a Knifey blog posts… in my head of course… which never seem to magically translate to pithy brilliance on the keypad at 11:56am the following day. Or the day after that… or the day after that. This is precisely why upkeep of a blog is about manic jots in a Hello Kitty spiral notebook and forgiveness from fans for writing a new entry about twice a month.
I had all these great topics I’ve been wanting to write about. Stuff like ‘How to organize your children’s toys in 5 easy steps so you never have a mess to clean up after 8pm ever again’ and ‘Kama Sutra for married 30-somethings’. Important mind-blowing topics that will better your home and enhance your marriage! 
But, alas, the shining moment for these ideas expire as soon as the melatonin kicks in and before I know it it’s October and there are no new recipes or food-porn and certainly no toy-organization and (sadly) no suburban sex dungeons. What I do have for you is this adorable photo of my kiddo enjoying the last days of Summer on our beautifully manicured (and fake) lawn, a Monday night dinner idea, and a $25 gift card to giveaway to Target!
That’s not so bad, now is it?
So first thing’s first! A Monday (or Tuesday or Thursday) night meal plan. Over the past year I’ve been oscillating between Once A Month Cooking/Freezer Cooking (where you cook enough food for 30 days and keep in the freezer) and ordering fresh fruits and veggies from Door to Door Organics and Cooking Light every night. I couldn’t really tell you which I prefer more over the other. They each have their own pluses and minuses and as I far as I can tell, cost about the same. 
The trick is with cooking fresh, however, is only buying what you need for the week. Otherwise you risk losing quite a bit of produce (and money!) when perishables go bad. So here’s my Wifey compromise: Plan each week of meals the week before and shop accordingly. 
Yes – it means hitting the market every week, but in my experience thus far we are eating much fresher and healthier and spending a lot less on wasted food and eating out. You can also use one of several free meal planners out there in the cybersphere to help. I personally pay the $50 a year for Cozi Gold because we use it to plan everything like Hubby’s travel schedule to Cupcake’s play dates and my laser hair removal. Being able to see our activity calendar next to our meal planner is super helpful. 
There are so many recipes and plans to choose from, but here’s ours for tonight just to give you an idea. Hubby will pick up Cupcake from school around 5, I’ll start dinner and we’ll all be seating by 6pm. Done and done! I’ve even included a fun pre-Halloweeny dessert (courtesy of our friends at Breyers Ice Cream #partners #ambassador #deliciousmoments). Ok ready? Let’s go!

Dinner: Fiesta Biscuit Casserole

I’ve been craving some serious WT (you know what it means) comfort food lately. Yesterday I made chili dogs during the football game and don’t think for a second I wasn’t eyeing the Frito Pie at my nephew’s birthday party last Saturday (HAPPY BIRTHDAY SAM!!!!). In keeping theme here, I’m making this repeat recipe for Fiesta Biscuit Casserole, slightly hijacked and tweaked from A Cowboy’s Wife. I adjusted ingredients to accommodate the gluten free and low-fat needs of our family.

You can use whatever wheat filled, fat stocked ingredients you like! 


  • 1 ½ lb extra lean ground beef 
  • 1 can (10 oz) diced tomatoes with green chilies 
  • 2 cups corn 
  • 2 cans (15–16 oz) ranch style beans 
  • 1½ cups reduced fat shredded sharp cheddar 
  • 2 cups Bobs Redmill Gluten Free Biscuit Baking Mix 
  • ½ cup water


  1. Preheat oven to 375° F. 
  2. Cook ground beef and tomatoes in large skillet until beef is browned. 
  3. Mix in corn, beans, and ½ cup of the cheese. 
  4. Pour mixture into casserole dish. 
  5. Combine baking mix and water in a medium bowl, and pour over the meat/bean mixture. 
  6. Top with remaining cheese and bake for 25 minutes.
Serve with a salad mix (lettuce, grape tomatoes, cucumbers, and you’ve got a pretty decent meal in regards to flavor, comfort, produce, and family time. And now for dessert…

Dessert: Ice Cream Goblin

This isn’t as much a dessert as a fun and silly after dinner family activity. Who doesn’t like to play with their food? Even if you make one serving and split it, you’ve had a hand in (1) building your child’s creativity and (2) swapping 1 episode of Caillou on the Sprout Goodnight Show which no matter how you avoid it, is a solid win! Also, remember that October 14th is National Dessert Day (as if we needed a reason to dessert haha)!!!


  • 1 sugar ice cream cone 
  • Decorating icing, candies and/or sprinkles 
  • 1 scoop Breyers BLASTS!® REESE’S® Chocolate Peanut Butter Cups 
  • 2 small soft square candies, halved diagonally 
  • 2 small round candies 
  • 2 small black oblong shaped candies [or black sprinkles] 
  • 1 small red candy


  1. Decorate sugar cone “hat” as you wish with decorating icing, candies and/or sprinkles. 
  2. Place scoop of Breyers BLASTS!® REESE’S® Chocolate Peanut Butter Cups on plate. Place two soft candy pieces on sides of ice cream scoop for goblin’s pointy “ears”. Use remaining 2 soft candy pieces to make “nose”in center of scoop. Place small round candies above nose for “eyes”. Place small black oblong candies or sprinkles above eyes in downward angle for goblin’s angry “eyebrows”. Place small red candy below nose for “mouth”. 
  3. Place hat on top of ice cream scoop. Dot eyes, if desired, with decorating icing for “pupils”. Serve immediately or place in freezer until ready to serve. and bake for 25 minutes.
Last but not least…

Giveaway: $25 Target Gift Card

Our friends-with-benefits at Breyers are giving away a $25 gift card to Target via Wifey With a Knifey and it’s so easy for you to win! All you need to do is comment on this post! Say hi! Share a recipe! Share your favorite meme! A randomly selected and amazing individual will be announced in our next post and it’s off to my favorite mid-day SAHM hangout: Target.

I hope everyone is enjoying their transition from green to gold and bikini bod (PHHHT BWAHAHAHAHAHA) to fall sweater body! See you in a few weeks!

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