So I Kind of Co-Wrote This Book…

Most people who know me (even a little bit) know that I wrote a book.

Like forever ago.

And I’ve been editing it, and editing it, (and effing editing it) and querying it and querying it (and effing querying it) off and on for years.

It’s chick lit (with a heavy emphasis on chick and not so much lit). It’s not groundbreaking or earth shattering or maybe even that original (girl’s life crumbles when she loses fiancé and loses job and has to pick up the pieces and start all over again), but it’s funny. It would make a hilarious romantic comedy. (In my humble opinion.)

But I digress…

This post is not about that book. It’s about this book:

The Making of a Picky Eater


One that I co-wrote and you can actually click this link and buy!

I know what you’re thinking… How in the heck did that happen?

Well, I’ll tell you how.

I met this really cool woman named Beth Robeson at the 2013 Middle Sister Wine Gathering. (Which I was lucky enough to attend because I won a contest on Pinterest.) Beth contacted me after the gathering and asked if I’d be interested in adding a bit of humor to a book she’d written about picky eaters being made and not born.

I told her she sure didn’t need me because that was the funniest thing I’ve ever heard. My kids are picky eaters. They were totally born that way. (Or were they?) I mean, I certainly didn’t have anything to do with them being picky. (Or did I?)

She convinced me to take a look at the book and see if maybe I’d change my mind.

I have to tell you that the book was quite eye-opening. Turns out that perhaps I did have a thing or two quite a lot to do with my kids’ semi-picky palates. And by using some of the methods discussed in the book I’ve actually seen some changes in my kids’ eating habits. Admittedly they are small changes, but my kids are teenagers. If I had read this book when my kids were little I have no doubt that they’d be eating a much wider range of foods and I would have spent a lot less time in the kitchen being a short order cook.

So I did my best to add a little humor to the book. And I think I succeeded. (I hope I did anyway.)

If you’ve got picky kids you might want to pick it up. Even if you’ve tried everything. It might help you see “pickyness” in a whole new light. (And maybe even hang up that short order cook apron forever.)

An Easy Week Night Dinner with Minute Rice

#LoveEveryMinute of this easy (and delicious) dinner

Friday night my dad and step-mom (in town from Texas) and my two brothers with their families came over for dinner. Awesome yes? Yes!


My dad, one brother, and (of course) my two kids are picky eaters. Like ridiculously so.

Add the fact that I am making a concerted effort to make healthy meals and I was placed with a bit of a dinner dilemma.

I could have barbecued except:

a.) My barbecue is down to two burners and I was serving 10 people

b.) I wanted to spend as much time as possible with my family and as little time as possible cooking. (It’s hard to hang with the family when you’re stuck outside flipping chicken and everyone else is inside drinking wine.)

So I made a rosemary-lemon-garlic chicken dish I found from my friends Google and Rachel Ray, added green beans and broccoli, a simple salad (made with iceberg lettuce due to picky eaters… sigh…) and some easy-peasy Minute® Rice. FAB!

Minute Rice makes dinner so easy!

Okay, in truth I made one dish of the awesomely delicious rosemary-lemon-garlic chicken and one dish of plainish-tiny-bit-of-lemon-even-tinier-bit-of-garlic-chicken for aforementioned picky eaters.

Picky eaters – your chicken is on the right

I prepped everything before my guests came over and once everyone arrived popped my chicken in the oven. After the chicken was in the oven for 2o minutes I started the veggies and the rice and dinner was ready in 30 minutes. I loved that I didn’t have to fuss over anything. This dinner was a hit – even for the picky eaters. My non-picky brother had 3 plates full!  This will definitely be making its way to my table again.

My baby brother finishing his 3rd plate. (So yeah – dinner, I rocked it!)

Here is the recipe from Rachel Ray and the Food Network:

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (I used Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

*For picky eaters eliminate the rosemary (boo!), and cut the garlic and lemon zest in half.

Preheat oven to 450 degrees F.

Arrange chicken in a baking dish. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Minute® Rice is so quick and easy to prepare and is great pantry staple. When meal time seems like a hassle, Minute® Rice is a go-to ingredient your whole family will love and allows you to have more quality time doing what your want with your loved ones.

Leftover rotisserie chicken or veggies from a meal earlier in the week? Minute® Rice can easily be paired with some of your leftover ingredients to make a quick, easy and wholesome meal your whole family will love in just a matter of minutes.

Visit to create a great main meal or side dish for your next family get-together or potluck.

This is a sponsored post written by me on behalf of Minute® Rice.