wifeyskitchen

Living a Pinterest Life

March Madness — March 25, 2014

March Madness

As a teacher, I try to add exciting activities into my day to keep students excited about learning. Thanks to testing, adding those activities becomes a challenge. My students haven’t been very good about doing their reading logs at night so I decided upon a way to make it more fun for them. We are in the midst of March Reading Madness. The students will be competing against each other in a bracket based off of the minutes they read. Last Friday we had a tip off party. I We did a sight word bracket, played sight word basketball and ate basketball cake. On Friday morning Nebrasketball played in the tournament. Scotty and I recorded it, left school right when the bell rang, and watched it that afternoon. Scotty prepared the wings while I was racing home. Happy Eating!

image-234 photo-1561 cake

Ingredients:

White Cake Mix

Cake mix ingredients

White Frosting

Orange Food Coloring

Reese’s Pieces

Directions:

Prepare the cake mix and bake in two 9 inch cake pans. Let cake cool. Make orange frosting and frost the cake. Pick out all the brown and orange candies and make the cake into a basketball.

 

Sticky Wings w/ Honey Sriracha Sauce

stickywings

Sticky Wings w/ Honey Sriracha Sauce

Recipe thanks to ChowGals

Ingredients:

24 chicken wings

2 tbsp canola oil

1 1/2 tsp kosher salt

2/3 c. honey

1/3 c. sriracha sauce

2 tbsp each hoisin sauce and lime juice

1 tbsp each soy sauce and toasted sesame seeds

Directions:

Wings:  position oven rack in the middle of oven and set to 450.  Line 2 baking sheets with foil.  Toss together wings, oil and salt.  Arrange chicken on sheets and roast 30 minutes, rotating pans 180 degrees once.  Let slightly cool and pour off fat.

Combine honey, sriracha, hoisin sauce, lime juice and soy sauce.  Pour 1/2 sauce into bowl and toss with chicken wings.  Decrease oven temperature to 425.  Roast 10 minutes.  Boil remaining sauce until thick.  Brush thickened sauce on wings and sprinkle with sesame seeds.  Roast 7 to 10 minutes longer.  Cool 10 minutes.

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Chicken Yakisoba — March 20, 2014

Chicken Yakisoba

Luckily, thanks to the support from my parents, I never had to live off of ramen during college. However, there were many long nights of studying that ended in Scotty and I eating 2 AM ramen. Since we ate it so often I never thought I would ever want it again. However, this recipe looked amazing even with the ramen. I can now say I’m back on board with the ramen, at least the noodles. I loved all the sauteed veggies in this recipe. Happy Eating!

Chicken Yakisoba

yakisoba

Chicken Yakisoba

Recipe thanks to Budget Bytes

Serves: 6

Ingredients:

½ head green cabbage

1 medium yellow onion

2 medium carrots

1 small crown broccoli

2 inches fresh ginger

1 large chicken breast

2 Tbsp vegetable oil

2 (3 oz.) packages ramen noodles

seasoning packets discarded

1 tsp sesame oil (optional)

¼ cup soy sauce

¼ cup worcestershire sauce

2 Tbsp ketchup

(up to) 1 Tbsp sriracha hot sauce

1 Tbsp sugar

Directions:

Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.

Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).

Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.

In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

St. Patrick’s Day Recipes — March 18, 2014

St. Patrick’s Day Recipes

Here are some yummy recipes for you to celebrate St. Patty’s Day! Enjoy!

 

Skinny Shamrock Shake

This was my second attempt at making a skinny shamrock shake. The first time I put waaaay too much peppermint extract in it and whoa it was like I had mouthwash sitting in my mouth for hours. I added protein powder to my shake so I could have it for breakfast. Happy Drinking!

shamrock

Skinny Shamrock Shake

Recipe inspiration from Made to be a Momma

Ingredients:

1 cup of vanilla greek yogurt

1 cup unsweetened almond milk

1 scoop protein powder

1 cup ice

1 tsp sweetner (I used agave nector)

¼ tsp peppermint extract

Directions:

Place all ingredients in a blender and blend until smooth. Serve in a mason jar.

 

St. Patrick’s Day Green Wrap

For lunch today I made a wrap full of green ingredients. You can put any ingredients you want in the wrap. Happy Eating!

wrap

St. Patrick’s Day Green Wrap

Ingredients:

3 slices turkey

1/4 cucumber, sliced

1 tbsp green onions

sliced avocado

1 slice your choice of cheese (I used provolone)

sliced green peppers

spinach tortilla

Directions:

Wrap all ingredients up in the tortilla.

 

St. Patrick’s Day Rice Crispies with Lucky Charms Marshmallows

I stood at the door today and had to tease my students with a small pinch if they didn’t wear green. It was a fun way to start the day hearing giggles. After lots of crafts, writing about leprechauns, and wondering what it would be like to find a pot of gold, we ended the day with these treats. Happy Eating!

ricecrispie

St. Patrick’s Day Rice Crispies with Lucky Charms Marshmallows

Recipe thanks to Classy Clutter

Ingredients:

1/4 cup of butter

4 cups of soft marshmallows

5 cups of Rice Krispie cereal

1/2 teaspoon of vanilla extract

green food coloring (optional)

approximately 3/4 cup of Lucky Charm’s marshmallows

Directions:

Melt butter over low heat until completely melted. Gradually add marshmallows and stir often to avoid burning them. When marshmallow/butter mixture is completely melted, add 1/2 teaspoon of vanilla and your green food coloring and mix well. Remove from heat and stir in your Rice Krispie cereal. Once mixture is mostly combined, stir in the Lucky Charm’s marshmallows.

 

Bangers and Mash

Scotty isn’t a fan of corn beef and hash so I had to find something Irish that he and I would both approve of. Here is what I found and he actually had seconds. I skipped putting the mustard in, picky eater :)! I loved the gravy and it was so simple to make. Happy Eating!

bangers

Bangers and Mash

Recipe thanks to Submit Free Recipes

Ingredients:

8 large sausage links

1 thinly sliced onion

2 lb diced & peeled potatoes

1/4 c. sour cream

1/3 c. cream

4 c. chicken broth

2 tablespoon grainy mustard

2 tablespoon flour

1 tablespoon salt

1 tablespoon oil

2 ounces butter

salt/pepper

Directions:

Place water in sauce pan with a tbsp of salt, then add the potatoes and bring to bubbling.

Once bubbling, cover and let it simmer for 15 minutes or until potatoes are tender.

Stab the sausages a few times with your fork, then place them in a oiled pan over medium heat until their brown.

Saute onions in a frying pan until their tender, then mix in the flour and let it cook another few minutes, stirring occasionally.

Add the chicken broth to the onion pan, bring it to simmering, place sausages in skillet and leave it simmering for 15 mins.

Start mashing the potatoes while that’s simmering. After mashing, mix in the butter sour cream, mustard, cream and a little salt/pepper.

Serve sausages with a nice big scoop of mash potatoes.

Strawberry Lemon Poppyseed Pancakes — March 17, 2014

Strawberry Lemon Poppyseed Pancakes

The recipe says it serves 10-12, but this person must have been making pancakes for Dorothy to take to munchkin land because there is no way! I made half the recipe and it only made three regular size pancakes. No matter the size, these were amazing! Happy Eating!

Strawberry Lemon Poppyseed Pancakes

pancakes

Strawberry Lemon Poppyseed Pancakes

Recipe thanks to Le Creme De La Crumb

Serves: 10-12

Ingredients:

For the syrup:

1.5 cups strawberries, hulled and diced

1.5 cups sugar

½ cup water

½ teaspoon vanilla

1 tablespoon honey

For the pancake batter:

1¼ cups all purpose flour

1½ tablespoons poppyseeds

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¼ cup sugar

juice of 2 medium lemons

1 cup buttermilk

½ teaspoon vanilla

1 egg

1 cup strawberries, diced

Directions:

Prepare the syrup. Add strawberries, sugar, water, vanilla, and honey to a medium sauce pan and heat over medium heat stirring throughout until sugar is dissolved, remove from heat. Use an immersion blender to purree syrup (or you can transfer the mixture to a regular blended and then pulse for about one minute). When syrup is smooth with only small bits of strawberries left, allow to sit and thicken over very low heat until pancakes are ready.

Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray. Prepare the pancakes. In a large bowl combine flour, poppy seeds, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl whisk together lemon juice and sugar. Add buttermilk, vanilla, and egg and whisk until smooth. Make a well in the middle of the dry ingredients. Pour dry ingredients into the well you just made. Whisk all ingredients until just incorporated (batter will be lumpy). Gently stir in the diced strawberries

Pour ¼-1/3 cup batter onto preheated pan or skillet. When edges begin to look “dry” and bubbles form and burst in the batter, use a large spatula to flip pancake. Cook 1-2 minutes longer. Repeat with remaining batter. Serve warm with strawberry syrup and additional fresh strawberries and powdered sugar if desired.

Reese’s Bars —

Reese’s Bars

Everyone who has looked through Pinterest and attempted multiple recipes has had a Pinterest, Nailed It moment. I on the other hand have had many, many nailed it moments. These are the recipes I put on my Stove of Shame category. I love seeing the nailed it pictures floating around because it makes me feel less bad about my failed Betty Crocker attempts. Might as well laugh at yourself then pout. For now, you can laugh at me!

reeses

Cherry Beer-Garita — March 16, 2014

Cherry Beer-Garita

Earlier this week we were in the mood to go to the hot tub. What’s a hot tub without a cold beverage in your hand? I made this drink put it in a pitcher and we headed down to the tub. As we got closer we had a little pep in our step due to excitement. As we walk around the corner our pep quickly became a sulk, hot tub closed! We were not letting that ruin our relaxing tub time so we filled up the bath tub, sat in our swim suits and drank our drinks. Happy Drinking!

Cherry Beer-Garita

cherrygarita

Cherry Beer-Garita

Recipe thanks to Pinterest

Ingredients:

12 oz Cherry Soda

12 oz Tequila

12 oz Corona

12 oz Frozen Limeade Concentrate

1 cup ice

Directions:

Combine all ingredients into a blender. Blend until smooth. Serve in a mason jar and garnish with cherry & lime.

Mexican Casserole — March 14, 2014

Mexican Casserole

Here is a great week night meal you can throw together. Make it even quicker by browning the ground beef before hand and just tossing it together with the other ingredients. Happy Eating!

Mexican Casserole

casserole

mexican

Mexican Casserole

Recipe thanks to Plain Chicken

Ingredients:

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (I didn’t use the whole bag)
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Directions:

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Heroin Chicken —

Heroin Chicken

I’m not actually sure if I agree with the name of the recipe. It isn’t addicting, hence the name, but it is a quick weeknight meal that tastes good. I liked it better leftover to be honest. The flavors mended together and make a great flavor. This would be great cut up and put in to a chicken salad sandwich as leftovers. Happy Eating!

Heroin Chicken

heroinchicken

Heroin Chicken

Recipe thanks to Food

Ingredients:

Serves: 4-6

4 pieces boneless skinless chicken breasts (also try with 24 chicken wings or with 1 lb flounder)
2 cups grated parmesan cheese
3 tablespoons dried parsley
2 tablespoons dried oregano leaves
3 teaspoons paprika
1 teaspoon pepper
2/3 cup melted butter

Directions:

First, preheat the oven to 350°F.
Then combine the grated cheese and the seasonings. Line a shallow baking pan with foil.
Melt the butter in a shallow bowl or pan.
Dip each piece of chicken into the butter, and then into the seasoned cheese, coating well.

Arrange in the foil lined pan. Bake for 30-45 minutes at 350°F.

Buffalo Chicken Wedge Salad — March 10, 2014

Buffalo Chicken Wedge Salad

A little over a year ago I made Crockpot Buffalo Chicken Lettuce Wraps. Scotty asked me to make it again, but this time I made mine into a wedge salad. It was delicious and a lot healthier than stuffing a tortilla full of fixings. Happy Eating!

Buffalo Chicken Wedge Salad

buffalochicken

Buffalo Chicken Wedge Salad

Ingredients:

Crockpot Buffalo Chicken (click link for recipe)

1 head of iceberg lettuce

1 stalk celery, chopped

2 tbsp ranch dressing

Optional: Shredded cheese of choice, Green onions, tomatoes

Directions:

Follow the directions for the Crockpot Buffalo Chicken Recipe. Cut the head of lettuce into wedges. Place a scoop of buffalo chicken on top of the wedge along with any toppings you wish. Drizzle with ranch dressing. Enjoy!

LiveLaughScrap — March 7, 2014

LiveLaughScrap

Please help me with my Kickstarter project. Information and products below. Click on the Kickstarter project to help fund starting as low as $6.00 and receive some really great memory keepers. LiveLaughScrap

After creating multiple different things for my sorority during recruitment many of my sorority sisters encouraged me to start selling my stuff. I started small by just selling to my friends, but eventually ventured out to the other houses on campus. My next step was to expand my business to Etsy.com. I’ve had an amazing time bringing joy to others through my products.

This project would allow me to not only continue my passion, but it would also provide a way for others to preserve their cherished memories. Along with helping me continue my passion you will be provided with high quality, handcrafted products that you’ll enjoy for years to come.

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