wifeyskitchen

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Garlic Bread — September 30, 2012

Garlic Bread

We had some old hot dog buns in the fridge so I decided to use them up by making garlic bread. I chose to do Method 1 since I was using the buns. They were great, but next time I want to try Method 2 for softer bread. It was great along side a big plate of spaghetti. Happy Eating!

Garlic Bread
Recipe thanks to Simply Recipes

Method 1 – Toasted
1 Preheat oven to 350°F.
2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.
3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.
4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Method 2 – Soft
Preheat oven to 350°F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

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Chili Garlic Edamame —

Chili Garlic Edamame

We have been lazy bums today! Our Sunday has been spent laying on the couch, taking naps, and eating everything in site. I was planning on making this edamame yesterday to eat while watching the Huskers, but we ended up going to a bar instead. I made them today to add to our feast of junk food. These were so easy and tasted great. I was expecting them to be spicy, but they had more of a sweet favor. Happy Eating!


Chili Garlic Edamame
Recipe thanks to 28 Cooks
Ingredients:

1 lb frozen edamame, in pods
2 tbsp soy sauce
2 tsp oyster sauce
1 tsp sesame oil
1 1/2 tsp chili garlic sauce
2 tsp vegetable oil
1 tsp minced ginger

Directions:

Steam edamame in microwave until slightly warm and not frozen. (You can do this one of 2 ways – I have a microwave steamer that I use, or even easier is throwing the edamame in a ziploc bag with about a tbsp of water, sealing it, leaving a small opening for steam, and heating it on high for 2 minutes) Drain and set aside.

In a small bowl, combine soy sauce, oyster sauce, sesame oil, and chili garlic sauce.

Heat a large wok over high heat. Add oil, and sauté ginger for 15 seconds.

Add edamame and stirfry for 1 minute.

Add sauce, and stirring frequently, cook for an additional 1-2 minutes, or until most of the liquid has evaporated. Remove from heat, place in serving dish, and enjoy!

Crock Pot Buffalo Chicken Lettuce Wraps — September 27, 2012

Crock Pot Buffalo Chicken Lettuce Wraps

This was a very simple meal and very low cal. Scotty has his last Thursday night class tonight thankfully, but I’m sure he will fill up the rest of his Thursdays with studying. I chose this crock pot recipe so it would be done whenever he wanted to eat dinner and get to class. He ate his with tortillas, but I tried mine in a lettuce wrap. It had all the same great flavors as a taco and it was a lot less calories! It made enough chicken for two wraps for me and two tacos for Scotty. We ate ours with ranch, celery, carrots, cheese, and more hot sauce on top. One lettuce wrap was 170 calories. Happy Eating!

Crock Pot Buffalo Chicken Lettuce Wraps
Recipe thanks to Skinny Taste
Ingredients:

For the chicken:
• 24 oz boneless skinless chicken breast
• 1 celery stalk
• 1/2 onion, diced
• 1 clove garlic
• 16 oz fat free low sodium chicken broth
• 1/2 cup hot cayenne pepper sauce (I used Frank’s)

For the wraps:
• 6 large lettuce leaves, Bibb or Iceberg
• 1 1/2 cups shredded carrots
• 2 large celery stalks, cut into 2 inch matchstick
Directions:

In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough).
Cover and cook on high 4 hours.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.

To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!

Banana Blueberry Muffins —

Banana Blueberry Muffins

Why do bananas go bad so fast! We buy bananas on Sunday and by Tuesday they are already brown. Scotty always wants to buy them, but then he doesn’t eat them fast enough and he refuses to eat them even if there is one brown spot on it. I think he secretly doesn’t eat them hoping I will make banana bread 🙂 He loves banana bread and he loves blueberries so I was excited when I found this recipe. They smelled amazing in the oven this afternoon and of course I had to eat one right away. These bad boys are delicious! I’ve never baked with whole wheat flour before, but I couldn’t taste any difference at all. Half the recipe made 12 muffins, each muffin was 153 calories. Happy Eating!

Banana Blueberry Muffins

I don’t know who this recipe is from, sorry 😦
Yields 24 muffins
Ingredients:
4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 tablespoon vanilla extract
Blueberries

Directions:

Preheat oven to 350 degrees F. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas and place them in the bowl of a mixer fitted with the paddle attachment.
Beat until mashed, about 1 minute.
Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low.
Add flours, baking powder, baking soda, and salt; beat until smooth.
Add sour cream and vanilla; beat until combined.
Gently fold in blueberries by hand.
Fill muffin liners three-quarters full.
Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin.
Bake until tester inserted into center comes out clean, about 25-30 minutes for regular muffins and 15 for mini, rotating pan halfway through.
Remove from oven and cool on a wire rack.
(If you have some leftover batter, mini muffins are a must.)
Store, covered, at room temperature.

Pumpkin Pancakes — September 26, 2012

Pumpkin Pancakes

Happy National Pancake Day! I had the afternoon off from my job and I decided that it’s a good thing I don’t have that every day. I was a lazy bum! I finally rolled off the couch at 6:15 and decided since I didn’t get anything else done today I at least needed to work out. So by the time I worked out and got groceries it was nine before I sat down for my late breakfast for dinner. Growing up I never liked pancakes. I liked french toast and waffles, but always said no to pancakes. My taste buds have come around since then and I decided National Pancake Day was the day to make my first pancakes. I had leftover pumpkin from my disaster pumpkin snickerdoodles so I decided to make pumpkin pancakes. The flavor tasted just like fall. The warmness of the pancakes really brought out the cinnamon, nutmeg and allspice flavors. I saved half the batter for Scotty to make tomorrow for breakfast since he was gone for dinner. Half the recipe should make 6 pancakes. One pancake was 136 calories. Happy Eating!

Pumpkin Pancake
Recipe thanks to All Recipes
Yield 12 pancakes

Ingredients:
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
Directions:
1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Skillet Four Cheese “Baked” Pasta — September 25, 2012

Skillet Four Cheese “Baked” Pasta

Scotty and I renamed this pasta Jersey Shore Pasta. If you don’t watch the hilariously stupid reality show Jersey Shore then I’ll explain. This show is about a group of “Italians,” (using this word loosely) who go to Jersey Shore for the summer. Every Sunday they make sausage and peppas with pasta. It is such a stupid show, but one of those shows you can’t stop watching. This was a delicious meal with a spicy flavor coming from the sausage and a sweet flavor from the peppers. Half the recipe made 4 servings, each serving 511 calories. Happy Eating!


Skillet Four Cheese “Baked” Pasta
Recipe thanks to Recipe.com
Servings: 8 servings

Ingredients:

1 pound rotini pasta or penne
3/4 pound hot Italian sausage
2 sweet red peppers
1 large onion
1 tablespoon olive oil
1 jar (26 ounces) marinara sauce
2 cups shredded Italian four-cheese blend

Directions:

1. Heat oven to 450 F. Cook pasta following package directions. Drain.

2. While pasta is cooking, cut sausage into 1/2-inch slices. Seed and slice peppers and slice onion for a total of 4 cups. Heat olive oil in a large ovenproof skillet over medium-high heat. Add sausage, peppers and onions. Cook, 10 minutes, stirring occasionally, until peppers and onions are tender and the sausage is cooked through. Add sauce and bring to a simmer. Stir in the drained pasta and 1 cup of the cheese.

3. Sprinkle remaining cheese over the pasta and bake at 450 F for 8 minutes or until cheese melts and casserole starts to bubble. Cool 5 minutes before serving.

Baked Soft Tacos — September 24, 2012

Baked Soft Tacos

The aroma of any type of Mexican food is amazing! Bubbly cheese, warm beans, creamy sour cream yum yum and yum. I have never heard of putting cottage cheese in a Mexican dish. Growing up I have always eaten it in my mom’s lasagna, but in tacos is a new one for me. It was delicious. Next time I make this I’m thinking I’ll substitute some of the cheddar cheese for more cottage cheese to make it healthier. Me and Scotty’s dinner schedule has been off lately and will probably continue to be the rest of the semester due to his schooling. He has classes, studying, and meetings that some how always end up during dinner time. Tonight I pulled out my wifey skills and brought him dinner on campus. Happy Eating!

Baked Soft Tacos
Recipe thanks to Tammy’s Recipes

Ingredients:

3 cups cooked taco meat
1 can (15.5 ounces) red kidney beans, drained
16 ounces (4 cups) sharp cheddar cheese, shredded
1 cup small curd cottage cheese
11 soft taco-size flour tortillas
Sour cream, shredded lettuce, and diced tomatoes, for serving

Directions:

1. In mixing bowl, combine meat, kidney beans, cottage cheese, and 12 ounces (3 cups) of the shredded cheddar cheese. Stir well.

2. Spread mixture into soft taco tortillas and roll to close. (Do not fold ends in.) Lay rolled tacos, seam side down, in a greased 9 x 13-inch baking dish. When all tacos are in dish, spread remaining shredded cheese on top.

3. Bake at 350 degrees for 25-35 minutes, until tops are turning golden and filling is hot and bubbly. Serve hot with sour cream, shredded lettuce, and diced tomatoes.

Baked Soft Tacos —

Baked Soft Tacos

The aroma of any type of Mexican food is amazing! Bubbly cheese, warm beans, creamy sour cream yum yum and yum. I have never heard of putting cottage cheese in a Mexican dish. Growing up I have always eaten it in my mom’s lasagna, but in tacos is a new one for me. It was delicious. Next time I make this I’m thinking I’ll substitute some of the cheddar cheese for more cottage cheese to make it healthier. Me and Scotty’s dinner schedule has been off lately and will probably continue to be the rest of the semester due to his schooling. He has classes, studying, and meetings that some how always end up during dinner time. Tonight I pulled out my wifey skills and brought him dinner on campus. Happy Eating!

Baked Soft Tacos
Recipe thanks to Tammy’s Recipes

Ingredients:

3 cups cooked taco meat
1 can (15.5 ounces) red kidney beans, drained
16 ounces (4 cups) sharp cheddar cheese, shredded
1 cup small curd cottage cheese
11 soft taco-size flour tortillas
Sour cream, shredded lettuce, and diced tomatoes, for serving

Directions:

1. In mixing bowl, combine meat, kidney beans, cottage cheese, and 12 ounces (3 cups) of the shredded cheddar cheese. Stir well.

2. Spread mixture into soft taco tortillas and roll to close. (Do not fold ends in.) Lay rolled tacos, seam side down, in a greased 9 x 13-inch baking dish. When all tacos are in dish, spread remaining shredded cheese on top.

3. Bake at 350 degrees for 25-35 minutes, until tops are turning golden and filling is hot and bubbly. Serve hot with sour cream, shredded lettuce, and diced tomatoes.

Chicken with Pesto Mushroom Cream Sauce — September 23, 2012

Chicken with Pesto Mushroom Cream Sauce

I am a pasta girl hands down. I love me some pasta. It’s easy to make and there are so many varieties. But holy smokes did this smell up our apartment. To be honest it probably smelled up the whole floor. The garlic in the dish was strong smelling and great tasting, but let’s just say this would not be the thing you make before you have guests over. This would be the kind of dish my mom would not want me to make in her house (She doesn’t like me to cook with garlic 🙂 I skipped putting mushrooms in it because Scotty doesn’t like them and I kind of hit him with mushroom overload last week. I got a little too impatient while waiting for the sauce to thicken and ended up just saying screw it I’m eating! I served it over some angel hair pasta. Yummo! Half the recipe made two big servings. Happy Eating!

Chicken with Pesto Mushroom Cream Sauce
Recipe thanks to Cassie Craves
Ingredients:

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

Salt and pepper to taste

1 tablespoon olive oil

2 tablespoons butter

8 ounces button mushrooms, sliced

6 garlic cloves, minced

1 cup heavy cream

1/2 cup chicken broth

1/4 cup prepared basil pesto

2 tablespoons lemon juice

Directions:

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat until just smoking. Cooking chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

2. Add 2 tablespoons butter to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth and chicken to skillet, scraping up any browned bits, and bring to a boil. Reduce heat to low, and cover and simmer until chicken is cooked through, about 15 minutes.

3. Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Serve sauce on the side or over chicken.

Chicken with Pesto Mushroom Cream Sauce —

Chicken with Pesto Mushroom Cream Sauce

I am a pasta girl hands down. I love me some pasta. It’s easy to make and there are so many varieties. But holy smokes did this smell up our apartment. To be honest it probably smelled up the whole floor. The garlic in the dish was strong smelling and great tasting, but let’s just say this would not be the thing you make before you have guests over. This would be the kind of dish my mom would not want me to make in her house (She doesn’t like me to cook with garlic 🙂 I skipped putting mushrooms in it because Scotty doesn’t like them and I kind of hit him with mushroom overload last week. I got a little too impatient while waiting for the sauce to thicken and ended up just saying screw it I’m eating! I served it over some angel hair pasta. Yummo! Half the recipe made two big servings. Happy Eating!

Chicken with Pesto Mushroom Cream Sauce
Recipe thanks to Cassie Craves
Ingredients:

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

Salt and pepper to taste

1 tablespoon olive oil

2 tablespoons butter

8 ounces button mushrooms, sliced

6 garlic cloves, minced

1 cup heavy cream

1/2 cup chicken broth

1/4 cup prepared basil pesto

2 tablespoons lemon juice

Directions:

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat until just smoking. Cooking chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

2. Add 2 tablespoons butter to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth and chicken to skillet, scraping up any browned bits, and bring to a boil. Reduce heat to low, and cover and simmer until chicken is cooked through, about 15 minutes.

3. Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Serve sauce on the side or over chicken.

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