wifeyskitchen

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Chicken Fried Rice — November 25, 2013

Chicken Fried Rice

The original name of this recipe was Better-Than-Takeout Chicken Fried Rice. I chose not to call the blog post by the original name because I didn’t completely agree. Chinese food is always my hardest cuisine to cook. I can’t ever get it to taste the same as take out. I will say that it is better in that it is a lot healthier than takeout. If anyone has any ideas of how to make this more flavorful, but still stay somewhat healthy, please let me know. Happy Eating!

Chicken Fried Rice

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Chicken Fried Rice

Recipe thanks to Rachel Schultz

Serves 5-6

Ingredients:

4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts,
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce

Directions:

Prepare rice according to package instructions to yield 4 cups cooked rice.

Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.

Stir fry until tender.

Crack eggs into pan and scramble, mixing throughout vegetables.

Add rice, chicken, and soy sauce to pan.

Mix soy sauce throughout and remove from heat.

Utensils Used:

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Easy Pumpkin Spice Cookies —

Easy Pumpkin Spice Cookies

Well conferences are over and they went fantastic! I got them all scheduled for today so I could have tomorrow to get stuff done before the long holiday. I made these cookies for the parents to enjoy while I discussed their children’s progress (maybe I did it to soften them up a bit)! These are the type of cookies that busy moms would love. With only 6 ingredients you can’t go wrong. I already had candy corn so I just used those instead of the pumpkins. Happy Eating!

Easy Pumpkin Spice Cookies

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Easy Pumpkin Spice Cookies

Recipe thanks to Betty Crocker

Ingredients:

1 box Betty Crocker SuperMoist carrot cake mix

¾ cup canned pumpkin (not pumpkin pie mix)

¼ cup margarine or butter, melted

1 egg

1 container Betty Crocker Rich & Creamy cream cheese frosting

36 candy pumpkins

Directions:

Heat oven to 350°F (325°F for dark or nonstick pans).

Grease cookie sheets.

In large bowl, mix cake mix, pumpkin, butter and egg; stir until well blended.

Drop dough by rounded tablespoonfuls onto cookie sheets.

Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered.

Utensils Used:

 

Baked Cheddar-Broccoli Rice Cups — November 24, 2013

Baked Cheddar-Broccoli Rice Cups

After a long day of laying on the couch and watching TV it was time for me to do something productive. I made these broccoli cups as a side dish. Anything that comes out of a cupcake pan is super cute! The recipe claims you can make a ball out of the mixture before you put it in the pan, but mine was really runny for some reason. I just scooped the mixture into the pan and it baked perfectly fine. Happy eating!

Baked Cheddar-Broccoli Rice Cups

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Baked Cheddar-Broccoli Rice Cups

Recipe thanks to Key Ingredient

Ingredients:

1 10-ounce thawed broccoli (fresh is better)

1 cup chicken stock

1 cup white rice or brown

1/4 cup ranch dressing

2 eggs, lightly beaten

3/4 cup grated cheese

1/2 tsp. salt and pepper- to taste

Directions:

Cook rice according to directions.

Move cooked rice to a bowl to cool for a minute.

Throw in all the ingredients, but only use 1/2 of the cheese.

Grease an 8 cup muffin tray and make balls accordingly, then sprinkle the rest of cheese on top.

Put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.

Utensils Used:

Bacon Egg Cups —

Bacon Egg Cups

We woke up to a winter wonderland this morning which is pretty unusual for Albuquerque. When it snows here it is actually worse than getting feet of snow in Nebraska because there are no snow removal or salt trucks. I snapped this picture when I got up, there are usually mountains right behind our apartment, but they are covered by the snow. I wanted to make a warm, comforting breakfast, but I didn’t want to have to go out and buy ingredients. I found this recipe which included all things I had in my kitchen. It was so easy and there was a huge piece of bacon in every bite. Happy Eating!

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Bacon Egg Cups

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Bacon Egg Cups

Recipe thanks to Fat Girl Trapped in a Skinny Body

Makes 12 cups

Ingredients:

12 slices bacon
8 eggs
1/2 cup shredded cheddar cheese
pinch of salt
1/4 tsp black pepper

Directions:

Preheat oven to 350 degrees.

Whip the eggs, salt, pepper and cheese with a fork. Spray non stick spray in 12 muffin tins. Wrap each piece of bacon inside the sides of each muffin cup.

Fill each bacon lined muffin cup 3/4 of the way with the egg mixture.

Bake for 30-35 minutes, until the egg cups are golden brown and don’t jiggle. Use a knife to scoop them out of the tins. Serve immediately.

Utensils Used:

 

Thanksgiving Cookies — November 21, 2013

Thanksgiving Cookies

I made these adorable little things tonight because tomorrow is the students’ last day before Thanksgiving break. They are off the whole week next week while the teachers do parent/teacher conferences. I bought sugar cookies at the store to save myself some time tonight. The time I saved myself by buying the cookies was all wasted on my silly mistakes I continually made. I couldn’t get the frosting to look brown and I put the candy corn on backwards. After a few bumps they turned out super cute. Happy Eating!

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Decoration thanks to Crazy About My Baybah

Utensils Used:

Austin Mac ‘n Cheese Suiza — November 20, 2013

Austin Mac ‘n Cheese Suiza

I wasn’t really in the mood for cooking tonight. I was really in more of a “drinking wine on the couch” mood. After having a glass and venting about the stresses of the day I started hearing my stomach growling. As much as I wanted to just stay on the couch , it was time for dinner. This meal was probably not the best option for my lazy mood since there were a lot of steps. Be prepared to spend some time on cooking this recipe. It wasn’t hard, but it took some time. Happy Eating!

Austin Mac ‘n Cheese Suiza

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Austin Mac ‘n Cheese Suiza

Recipe thanks to Rachael Ray

Serves 6

Ingredients:

Salt

1 pound cavatappi or other short pasta

1 pound tomatillos, husked, rinsed and halved

1 tablespoon extra virgin olive oil (EVOO)

1 onion, chopped

2 cloves garlic, grated

2 jalapeño peppers, seeded and chopped

2 teaspoons honey

1 teaspoon cumin (about 1/3 palmful)

1/3 cup cilantro (a generous handful), finely chopped

Juice of 1 lime

3 tablespoons butter

3 tablespoons flour

2 cups milk

1 cup vegetable stock or broth

Pepper

1 cup Swiss cheese, shredded

1 cup Monterey Jack cheese, shredded

2 cups crushed tortilla chips, preferably flaxseed

1 cup pepper Jack cheese, shredded

1 cup crème fraîche or sour cream (optional)

Directions:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, then return to the pot.

While the pasta is working, using a food processor, pulse the tomatillos until chopped.

In a medium size saucepan, heat the EVOO, one turn of the pan, over medium-high heat. Add the onion, garlic and jalapeños and cook for 5 minutes. Stir in the tomatillos, honey and cumin; season with salt. Simmer over low heat for 10 minutes. Stir in the cilantro and lime juice.

In a medium size saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk and vegetable stock; season with salt and pepper. Bring to a simmer and cook, stirring, until thickened, about 5 minutes. Stir in the Swiss and Monterey Jack cheeses.

Pre-heat the broiler.

Add the cheese sauce to the pasta and toss. Spread half of the pasta in a 9-inch x 13-inch baking dish and top with half of the tomatillo sauce; repeat the layers. Sprinkle the chips and pepper Jack cheese on top. Broil until browned, 3-5 minutes. Serve with the crème fraîche, if using..

Utensils Used:

 

Paleo Breakfast Casserole —

Paleo Breakfast Casserole

At the beginning of the school year, I would get up at 5:45, be ready by 6:00 and and at school by 6:30. As the months have gone by and daylight savings has kicked in it’s more like get up by 6:15, leave by 6:50 and at school by 7:25. Technically I’m still at school early since we don’t have to be there until 7:30 🙂 Needless to say, I don’t have much time to make breakfast while I’m running around like a chicken with it’s head cut off. I have decided that I’m going to start making a breakfast casserole at the beginning of the week so I can eat it throughout the week. I can take the casserole to school and warm it up while I’m doing last minute lesson prep. Oh the life of a teacher, always running. Happy Eating!

Paleo Breakfast Casserole

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Paleo Breakfast Casserole

Recipe thanks to Whole Food Real Food Good Food

Ingredients:

12 eggs

1/2 red pepper

1/2 cup chopped mushrooms

1/2 cup chopped spinach

1/2 cup chopped ham (preferably organic)

1 medium shallot

1/2 tsp Himalayan pink salt

1/4 black pepper

ghee or coconut oil

Directions:

Preheat oven to 350 degrees.

Grease 9×13 casserole dish with ghee or coconut oil.

Beat eggs, salt and pepper in a medium bowl.

Chop veggies and ham.

Spread veggies and ham in casserole dish.

Pour eggs over veggie & ham mixture.

Bake for 35 minutes or until center is firm.

Melt in your Mouth Chicken and Roasted Zucchini —

Melt in your Mouth Chicken and Roasted Zucchini

I have been absent from blogging for a bit due to going back home and getting ready for conferences! I had such an amazing time at home and not such an amazing time getting ready for conferences. The recipe name for this chicken is perfect. I like chicken, but sometimes it gets dry while it bakes in the oven, not with this chicken. This was so good and so easy. Paired with the zucchini that I stuck in halfway through the chicken cooking, we had a great meal. Happy Eating!

Melt in your Mouth Chicken

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Melt in your Mouth Chicken

Recipe thanks to Food.com

Servings: 4

Ingredients:
4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder

Directions:
Mix mayonnaise, cheese and seasonings.
Spread mixture over chicken breast and place in baking dish.
Bake at 375°F for 45 minutes.

Roasted Zucchini

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Roasted Zucchini

Recipe thanks to The Gingered Whisk

Ingredients:

2 Zucchini

Olive Oil

Salt and Pepper

Rosemary

Garlic cloves, sliced

Parmesan Cheese

Directions:

Preheat oven to 375 F.

Cut zucchini into large coins and then quarter.

Place the zucchini and garlic in a large ziplock bag, drizzle in enough olive oil to coat, sprinkle in some salt and pepper, a bit of crushed rosemary and squish to coat.

Turn the zucchini out onto a cookie sheet and bake for 20-25 minutes, or until the zucchini is soft and starting to turn golden in a few places.

Spoon the zucchini into a serving bowl and garnish with parmesan cheese.

 

Utensils Used:

Best Ever Green Bean Casserole — November 12, 2013

Best Ever Green Bean Casserole

What is your favorite dish at Thanksgiving? Forget the turkey, forget the mashed potatoes, my favorite is the Green Bean Casserole. Now I definitely couldn’t bring myself to make the Campbell’s version before Thanksgiving. No matter what this recipe is called Campbell’s recipe will always be the best ever according to me. I keep Green Bean Casserole special by only making it at special occasions. It’s the same way I make Egg Nog and Christmas music special (just forget about that little sip I stole from Scotty’s egg nog that he could not wait to purchase this year)!

This recipe was delicious and gave me a little taste of Thanksgiving, getting me even more excited for the holiday. I think this was the fancy adult version of the soup drowned casserole I love. My favorite part about this recipe was the big flavorful mushrooms. If you don’t like the soupy green bean casserole that Campbell’s recipe is, then this is the recipe for you. Happy Eating!

Best Ever Green Bean Casserole

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Best Ever Green Bean Casserole

Yield: 4 to 6 servings

Ingredients:

For the topping:

2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray

For beans and sauce:

2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Directions:

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Utensils Used:

Oatmeal Chocolate Chip Cookies —

Oatmeal Chocolate Chip Cookies

This week of teaching is actually pretty easy. I had yesterday off for Veteran’s Day, today I had an all day meeting, and Friday I’m taking off for home. Today’s meeting is one of my favorite types of meetings. We meet as a grade level and get a lot accomplished. Although it’s nice to get tasks completed as a grade level, it is still strange for a teacher to have to sit in one chair all day. We are so used to having no time to sit, eat, or even go to the bathroom! I decided to make these cookies for my team members to give us a boost to get through our day of sitting. They loved them and I only came home with crumbs left. Happy Eating!

Oatmeal Chocolate Chip Cookies

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Oatmeal Chocolate Chip Cookies

Recipe thanks to (I can’t find the original source of this recipe. If you know it, please fill me in)

Ingredients:

1 c. butter, softened

3/4 c. brown sugar

3/4 c. white sugar

2 eggs

1 tsp. vanilla

1 1/2 c. flour

1 tsp. baking soda

1 tsp. salt

2 c. chocolate chips

2 c. quick oats

Directions:

Cream butter and sugars.

Add eggs and vanilla and mix well.

Add flour, soda, and salt and mix well.

Stir in chips and oatmeal.

Drop by spoonfuls on cookie sheet.

Bake at 350* until they are just barely turning brown on the edges, 6-7 minutes.

Utensils Used:

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