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Dirty Martini Halloween Cocktail — October 31, 2013

Dirty Martini Halloween Cocktail

Halloween in college consisted of coming up with the best costume and spending the whole weekend acting out the part. Fast forward a few years and Halloween now consists of laying on the couch, giving candy to our one trick or treater, and hiding under the blanket while Scotty watches a scary movie. The only Halloween activity I’m taking a part in tonight is drinking this festive drink. This drink was definitely perfect for this sugar filled holiday. Happy Drinking!

Dirty Martini Halloween Cocktail

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Dirty Martini Halloween Cocktail

Ingredients:

1 1/2 ounces vodka

1 ounce half and half

1 ounce chocolate liqueur

1 ounce chocolate syrup

6-8 gummy worms

Directions:

In advance, place gummy worms so that they hang over the edge of their cell. Fill tray with water and freeze.  Chill cocktail shaker in freezer for at least 10 minutes as well.

To make cocktail fill shaker about 1/3 of the way full with ice; add all liquid ingredients and shake vigorously.

Fill a martini glass with prepared worm ice cubes and strain liquid over ice.

Serves 1

Utensils Used:


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Feeding Your Sweet Tooth — October 29, 2013

Feeding Your Sweet Tooth

Feeding your Sweet Tooth

Add these to your sweet temptations that follow you around every where, especially during holiday season. I don’t make sweets very often because I end up eating them all, but I love when I have the chance to try out all my saved up recipes. Most of these I have made and brought to school over the years. This way I get to try at least one, leave one for Scotty, and take the rest to the kiddos. Let me know if you try one of them and what you think. Happy Eating!

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1. Root Beer Float Cupcakes

2. Oreo/Marshmallow Easter Bunnies

3. Snicker Bar Blondies

4. White Chocolate Frito Popcorn

5. Scarecrow Treats

6. Lofthouse Style Frosted Sugar Cookies

7. Halloween Puppy Chow

8. Double Layer Pumpkin Cheesecake

9. Peppermint Crunch- Milk Chocolate Chip Cookies

10. Turtle Tassies

11. Cheesecake Cookie Cups

12. Caramel Cookies Cheesecake Pie

13. Chocolate Chip Oatmeal Cookies

14. Vanishing Oatmeal Raisin Cookies

15. Sandies Pecan Caramel Cheesecake

16. Circus Animal Cookie Truffles

17. Flag Cupcakes with Vanilla Buttercream

18. Best Brownie Recipe

19. Chocolate Covered Banana Split Bites

20. Chocolate Chip Cookie Cake

21. Reese’s Peanut Butter Pudding Cookies

Minestrone with italian sausage —

Minestrone with italian sausage

I have made minestrone in the past and it hasn’t been too impressive. I was determined to find a recipe that was full of flavor and here it is. I used hot Italian sausage in the soup and it added great flavor to all of the perfectly cooked veggies. Happy Eating!

Minestrone with Italian sausage

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Minestrone with Italian sausage

Recipe thanks to Taste of Home

Yield: 11 Servings

Ingredients:

1 pound Johnsonville Ground Sausage

1 large onion, chopped

2 large carrots, chopped

2 celery ribs, chopped

1 medium leek (white portion only), chopped

1 medium zucchini, cut into 1/2-inch pieces

1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces

3 garlic cloves, minced

6 cups beef broth

2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic

3 cups shredded cabbage

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon pepper

1/2 cup uncooked small pasta shells

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

3 tablespoons minced fresh parsley

1/3 cup grated Parmesan cheese

Directions:

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer.

Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.

Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese. Yield: 11 servings (about 3 quarts).

Utensils Used:




Before I had my garlic press I had to mince the garlic by hand. My hands would smell and I could never get it minced small enough. I love how you can stick the whole glove in this press and its minced in a second.

Football Party Food — October 28, 2013

Football Party Food

Whether you cheer on a college team, professional team, or even a little league team, football season is an excuse to make yummy appetizers that you don’t normally make for yourself. This post is full of crowd pleasing football foods. I have made every single one of them and loved them all. In fact my mom just texted me the other day and said, “I made one of your quesos and it was a hit!” It’s fun to hear things like that! If you make any of these leave a comment and let me know what you think! Happy Eating and Go Huskers/Steelers!

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1. Walking Taco Casserole

2. Southwestern Bruschetta Bites

3. Chicken and Cheese Taquitos

4. Husband Approved Cheese Dip

5. Egg Roll Wraps

6. Baked Crab Rangoon

7. Chilis Copycat Salsa

8. Crab and Cream Cheese Wontons

9. Mini Tacos

10. Homemade Baked Buffalo Drumsticks

11. Baked Buffalo Wings

12. Crispy Baked Rosemary-Garlic Chicken Legs

13. Bacon Cheddar Deviled Eggs

14. Chicken Enchilada Dip

15. Baked Southwestern Egg Rolls

16. Warm Bean Dip

17. Chicken Cheese steak with Peppers

18. The Greatest Queso That Ever Lived

Utensils Used:

Chicken and Broccoli Alfredo — October 27, 2013

Chicken and Broccoli Alfredo

If you are looking for a quick weeknight meal this is your recipe. The broccoli was done perfectly and the sauce was light & tasty. One suggestion for the chicken is to find a seasoning you like and put that on the chicken before cooking it. The chicken was a little blah so I will do this next time. Happy Eating!

Chicken and Broccoli Alfredo

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Chicken and Broccoli Alfredo

Ingredients:

1/2 of a 1-pound package linguine

1 cup fresh or frozen broccoli florets

2 tablespoons butter

1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup

1/2 cup milk

1/2 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

Directions:

Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.

Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally.

Serve with additional Parmesan cheese.

 

Utensils Used:

Crockpot Meals —

Crockpot Meals

I have made several crock pot meals over the years. They are so easy and smell fantastic when you get home from work. Enjoy!

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1. Easy Crockpot Potato Soup

2. Skinny Crockpot Chicken and Wild Rice Soup

3. Crockpot Cheesy Chicken Spaghetti

4. Crockpot Salsa Chicken

5. Crockpot French Dip Sandwich

6. Teriyaki Chicken

7. So Simple Red Beans and Rice

8. Crock pot Italian Sloppy Joes

9. Crock pot Santa Fe Chicken

10. Slow Cooked Macaroni and Cheese

11. Crock pot Italian Chicken

12. Slow Cooker Jambalaya

13. Slow Cooker Cheesy Chicken and Rice

14. Slow Cooker Bacon-Wrapped Apple BBQ Chicken

15. Slow Cooker Chicken Taco

16. Slow Cooker Bratwursts

17. Slow Cooker Black Bean and Corn Salsa Chicken Tacos

18. Slow Cooker Chicken Tortilla Soup

19. Sesame Ginger Slow Cooker Chicken

Different possibilities of crockpots to use:

All Things Pumpkin — October 26, 2013
Roasted Pumpkin Seeds —

Roasted Pumpkin Seeds

We have been learning about the pumpkin life cycle this whole week during school so yesterday I brought a pumpkin to school and carved it with the class. A lot of the students hadn’t ever stuck their hand in a pumpkin so I let each of them grab out some pulp and seeds and they loved it. Before I cut the pumpkin open all the students got to guess how many seeds they thought were in the pumpkin. Some of the guesses included 21, 64 and even one million. I told them I would roast the pumpkin seeds for them and bring them on Monday. I’m interested to see if they actually like them. To be honest I hope they don’t so I can eat them 🙂 Happy Eating!

Traditional Pumpkin Seeds

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Traditional Pumpkin Seeds

Recipe thanks to Swanky Recipes

Ingredients:
2 cups pumpkin seeds, washed
1 tablespoon olive oil
1/2 tsp salt, more or less to taste
1/2 freshly ground pepper – peppercorn is also great to use

Directions:

Preheat oven to 300*F.
Line cookie sheet with foil or parchment paper.
Combine all ingredients and spread in a single layer on prepared sheet pan.
Bake for 20 minutes, mixing seed mixture after 10 minutes.
Seeds should be golden and crunchy.  Bake longer if needed
**Store in an air tight container for up to 3 months.

Utensils Used:

Runza Casserole —

Runza Casserole

We were very lucky this weekend to have my sister, brother in law, and nephew come visit us. It was my nephew’s first place ride and he did great! When they got to Albuquerque, i got to show them my school and introduce them to my students. My students were so excited to meet the baby that they have been seeing in pictures all over my classroom.

Today I brought my sister to my favorite workout class all to make ourselves feel better about drinking beer and eating this casserole while watching Husker football.

For anyone who has never heard of a Nebraska Runza, it is a pocket of baked bread willed with beef, cabbage and onions. It is an essential food item to eat at the games after tailgating all day. I have made Nebraska Runzas in the past, but this was much easier and I loved the cheese! I only put on onion in this and 3 cups of cheese instead of 4. Happy Eating!

Runza Casserole

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Runza Casserole

Recipe thanks to Just a Pinch

Ingredients:

2 lb hamburger

2 finely chopped onions

4c fresh chopped cabbage

salt and pepper to taste

2 pkg refrigerated crescent rolls

1 lb shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees.

Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.

While that is in the oven, brown the hamburger and onion in a skillet. Then drain.

Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.

Add the salt and pepper.

Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.

Sprinkle the cheese on top of the meat mixture.

Spread the 2nd tube of crescent rolls over the top of the cheese.

Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.

Utensils Used:



Spicy Beef-Noodle Bowl — October 24, 2013

Spicy Beef-Noodle Bowl

I didn’t taste the spicy taste from this recipe, but it was good. Next time in order to get the spicy flavor I will add chili peppers. Happy Eating!

Spicy Beef-Noodle Bowl

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Spicy Beef-Noodle Bowl

Recipe thanks to Recipe.com

Servings: 4 servings

Ingredients

  • 1  lb. boneless beef sirloin steak, cut in thin strips
  • 1  Tbsp. cooking oil
  • 2  14-oz. cans reduced sodium beef broth
  • 1/3  cup bottled peanut sauce
  • 1-1/2  cups medium egg noodles (3 oz.)
  • 2  cups broccoli florets
  • 1/4  cup bias-sliced green onions (optional)

Directions

1. In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

3. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4.

Utensils Used:


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