wifeyskitchen

Living a Pinterest Life

Pinterest Projects Week 2 — December 16, 2014

Pinterest Projects Week 2

Before school started I did another week of Pinterest Projects, but I am just now getting to the point of blogging them.

Kale Pesto Pasta

I love making pesto sauce from scratch, but both basil and pine nuts are expensive. I love that this recipe used almonds and kale which are both cheaper. The spice from the red pepper flakes made the perfect amount of hotness. I made this from my Clean Eating board.

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Kale Pesto Pasta

Recipe thanks to Inspired Taste

Ingredients:

1 large bunch of kale, washed with stems and ribs removed

1/2 cup blanched almonds

2 cloves garlic, roughly minced

1/2 teaspoon salt

1 teaspoon red pepper flakes

2/3 cup olive oil

1/2 cup Parmigiano-Reggiano Cheese

Directions:

Bring a large pot of salted water to a boil. Add kale and cook 10 minutes. Drain and squeeze dry.

In the meantime, preheat oven to 350 degrees F (177 degrees C) then add almonds to a baking sheet and bake in oven for 5-10 minutes or until lightly toasted.

Add kale, almonds, garlic, salt and red pepper flakes to the bowl of a food processor. Pulse 3 times then slowly pour olive oil into the bowl while the processor is running. Stop to scrape the sides a few times.

Add the pesto to a bowl with Parmigiano-Reggiano cheese, mix well. Taste for seasoning and add salt if necessary. To store, top with a thin layer of olive oil and cover with plastic wrap. Store in the refrigerator up to 3 days.

Christmas Card

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I chose this card from my Christmas Joy Board. It was very easy to make and turned out super cute.

Card Idea thanks to Photobucket.

Christmas Card

Button Magnets

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I got this idea from my DIY House Board. With all the save the date cards and wedding invitations we get we needed some more magnets. A lot of the magnets I already had didn’t do the job of holding up the heavy invites. These magnets are perfect for adding color and of course displaying everything we need on the fridge. I got the circle magnets from hobby lobby.

Magnet idea thanks to Babble

Button Magnets

 

“What time do we…” Clocks

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I got this idea from my Mrs. Robinson’s Class board. As a teacher I hear the question “What time do we go to lunch?” a lot. Insert recess and go home and it’s the same question. I loved the thought of putting up these clocks for kids to see what time we do each of the things they wait all day for.

Clock idea thanks to Clutter Free Classroom

“What time do we…” Clocks

 

Fourth of July Mason Jars

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I got this from my Fourth of July Board. I know that Fourth of July is months away, but I’m still excited about these mason jars. I, like everyone else, get really busy around holidays. I have so many crafts I want to make for holidays, but I end up never making any of them. I am now ready to use these next year, without the stress of getting them finished in time. Now we need to get a house so I can host a party 🙂

Craft idea thanks to Mason Jar Crafts

Fourth of July Mason Jars

 

Oven Baked Chimichangas

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I got this from my Yummy board. Chimichangas are so very delicious, but like most Mexican food, they are no where close to being healthy. This recipe cuts down the calories quite a bit, but taking out the frying part and adding in baking instead. Add any toppings on that you wish.

Oven Baked Chimichangas

Recipe thanks to Tasty Kitchen

Ingredients:

1-½ pound Ground Turkey ( Or Chicken)

1 package Taco Seasoning (1.25 Oz)

1-¼ cup Water

1 teaspoon Ground Cumin

2 teaspoons Chopped Fresh Oregano

2 Tablespoons Chopped Fresh Cilantro

1 can Fire-roasted Green Chiles (7 Oz.)

½ cups Diced Fresh Tomatoes

2 Chopped Green Onions

½ cups Low Fat Sour Cream

½ cups Shredded Cheddar Cheese

4 Tablespoons Melted Butter

6 Flour Tortillas (burrito Sized / Large)

½ cups Shredded Cheddar Cheese (to Melt On Top)

GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream

Directions:

Preheat oven to 450 degrees. Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.

Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.

Paradise Bakery Cookies
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I got this from my Feeding my Sweet Tooth board. I made these when we went to Arkansas for our anniversary. We took them on our hikes and they were a perfect addition to our picnic lunches.

Paradise Bakery Cookies

Recipe thanks to Rachel Ricchio

Ingredients:

1 cup butter

1 cup sugar

1/2 cup brown sugar

2 eggs

2 teaspoons vanilla

2 1/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 12 ounce bag semi-sweet chocolate chips

Directions:

Preheat oven to 375* . cream together butter and sugar. beat in eggs and vanilla. in a seperate bowl, combine flour, salt, and baking soda. gradually beat into butter/sugar mixture. add chocolate chips and stir in. spoon and drop onto ungreased cookie sheet. bake 9 minutes.

 

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Spicy Sausage, Potato, and Kale Soup — December 14, 2014

Spicy Sausage, Potato, and Kale Soup

This soup is just like the Zuppa Toscana at Olive Garden. The only difference is that it is a bit spicier. I like the spice, but I think I put in too much red pepper flakes. I would hold back on those next time. Just make some bread sticks and it will feel like you are at Olive Garden, for much cheaper! Happy Eating!

Spicy Sausage, Potato, and Kale Soup

soup

Spicy Sausage, Potato, and Kale Soup

Recipe thanks to The Candid Appetite

Ingredients:

1 pound spicy italian sausage (I used chicken but pork is good too)
2 tablespoons butter or olive oil
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon salt, plus more to taste
1 teaspoon freshly cracked black pepper, plus more to taste
1/2 teaspoon crushed red pepper flakes, optional
2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls
1/4 teaspoon freshly grated nutmeg
4 medium or 2 large russet baking potatoes, sliced
8 cups chicken broth or stock, 2 boxes
1/2 cup heavy cream

Directions:

Heat a large heavy-duty pot over medium-high heat. Once the pot has heated through, add the sausage, which you removed from the casing. Using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally, until it has fully browned. Remove the crisped sausage from the pot and transfer it to a plate or bowl. Set aside.
Lower the heat to medium, add the butter or oil and throw in the onions and garlic. Stir, scraping down the bottom of the pot picking up the browned bits of sausage with the back of a wooden spoon, and cook until soft and translucent about 3 to 5 minutes. Season with salt, pepper, and crushed red pepper flakes, if using. Continue to sauté until the onions have caramelized. Add the chopped kale in batches, allowing it to wilt down as it cooks. It might seem like a lot of kale but it will cook down, just like spinach! Add the nutmeg and stir. Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Throw in the sliced potatoes and cooked sausage.
Pour in the chicken stock or broth and bring it up to a boil. Lower the heat and allow the soup to simmer until the potatoes are cooked tender and soft. Taste the soup for seasoning, at this point you may add more salt, pepper or red pepper flakes, if desired. Once the potatoes are fully cooked, stir in the heavy cream. Serve right away with some bread on the side. Enjoy!

Buffalo Chicken Rolls —

Buffalo Chicken Rolls

I pinned this to my appetizers board, but I actually just made it for dinner one night. Scotty and I aren’t huge fans of bleu cheese so I used shredded colby jack cheese instead. This made a lot for just us, but it was a delicious lunch throughout the week. Happy Eating!

Buffalo Chicken Rolls

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Buffalo Chicken Rolls

Recipe thanks to Can you stay for dinner

Ingredients:

12 egg roll wrappers (buy the ones that are roughly 4″ x 4″ square)

1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or coleslaw (dry)
Blue cheese dressing, for serving

Directions:

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.
Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls are crisp and beginning to turn a light golden brown.

Pumpkin French Toast Bake —

Pumpkin French Toast Bake

I made this for my family for the morning of Thanksgiving. I cut up all the bread and mixed the liquids before we went to my grandpa’s and then I was able to just dump it all in the night before. It was very easy for travel and quick for a large group. Happy Eating!

Pumpkin French Toast Bake

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Pumpkin French Toast Bake

Recipe thanks to The Minimalist Baker

Ingredients:

5 1/2 – 7 1/2 cups 1-inch bread cubes (depending on type of bread)*
7 large eggs
2 cups milk (any kind)*
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)*
3-4 tablespoons brown sugar for topping
nuts, like pecan or walnuts (optional)

Directions:

Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.
In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.

Peanut Butter Pancakes —

Peanut Butter Pancakes

These were very easy to make and delicious too! We had breakfast for dinner and this recipe was a good choice. Happy Eating!

Peanut Butter Pancakes

pancakes

Peanut Butter Pancakes

Recipe thanks to Your Home Based Mom

Ingredients:

1 C flour
2 tsp baking powder
1/2 tsp salt
1/2 C creamy peanut butter
2 1/2 Tbsp sugar
2 Tbsp vegetable oil
1 egg
1 C milk

Directions:

In a large bowl combine flour, baking powder and salt.
In another bowl mix together peanut butter, sugar and oil until smooth
Add in egg and milk.
Pour milk mixture into flour mixture and stir until blended. Do not overmix.
Grease griddle and heat.
Pour batter onto griddle and cook until bubbles appear on the surface and then flip. Cook on second side for a few more minutes.

— December 10, 2014

The recipe said that it yielded 7 dozen cookies. I made half the recipe and it only made about 2 dozen. You could maybe make more out of the dough if you made smaller cookies. Scotty and I kept the extras and ate them with yummy frosting! Happy Eating!

Pudding Sugar Cookies

puddingcookies

Pudding Sugar Cookies

Recipe thanks to Jadi’s Recipes

Ingredients:

1 c. butter, softened
1 c. vegetable oil
1 cup sugar
1 c. confectioners’ sugar
2 eggs
1 tsp. vanilla
1 package (3.4 oz) vanilla instant pudding mix
4 c. all-purpose flour
1 tsp. cream of tartar
1 tsp. baking soda

Directions:

In a large mixing bowl, cream the butter, oil, and sugars for 4-5 minutes. Beat in eggs, vanilla, and dry pudding mix. Combine the flour, cream of tartar, and baking soda; gradually add to creamed mixture.
Drop by tablespoons 2 inches apart onto ungreased cookie sheets. Slightly flatten with a glass dipped in sugar. Bake at 350 for 10-12 minutes or until very lightly brown around the edges. Be careful to not over bake these. Immediately remove to wire racks and sprinkle with more sugar. YUM!!!

Yields about 7 dozen cookies.

This is healthier than a lot of meals I have made, but if you are counting calories you might want to skip the mayo. I put this salmon under the broiler for a couple minutes at the end to get the crust browned a bit. Happy Eating!

Parmesan Crusted Salmon

salmoncrusted

Parmesan Crusted Salmon

Recipe thanks to

Yield: 4 servings

Ingredients:

4 6-ounce (1 1/2 pounds) salmon fillets (may substitute cod or other flaky white fish)
2 1/2 tablespoons plain Greek yogurt (fat free or 2% work well)
2 1/2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh chives (can substitute finely chopped green onion)
1/2 teaspoon Worcestershire sauce
Freshly ground pepper to taste

 Directions:

Preheat oven to 450 degrees.
In a small bowl, stir together the yogurt, mayonnaise, Parmesan, chives, Worcestershire sauce, and pepper.
If the salmon is skinned, place the fillets on a lightly greased baking sheet. If not, see the note below.
Spread mixture evenly over top of the salmon fillets.
Bake for approximately 10 minutes or until the salmon is just cooked through. I bake on the top rack which helps to brown the Parmesan mixture a bit. The mayonnaise in the topping is what will allow for the browning. If the fillets are thin, check 2-3 minutes early. Conversely, if your fillets are thick, they may require an extra minute or two. (Don’t hesitate to cut into the thickest part and take a peek. This is the best way to avoid overcooking if you aren’t sure.)

— December 9, 2014

This had all delicious ingredients including sausage, bacon, cheese and green chiles. Cut up the casserole and put into containers at the beginning of the week and have breakfast ready. Happy Eating!

Texas Style Breakfast Casserole

breakfast

Texas Style Breakfast Casserole

Recipe thanks to Johnsonville

Ingredients:

1 package (30 ounces) frozen Ore-Ida Country Style Hash Browns, thawed
1 package (12 ounces) Johnsonville Original breakfast sausage links10 slices bacon
2 cups (8 ounces) Sargento shredded 4-Cheese Mexican blend cheese
9 eggs
2 cups milk
1 can (4 ounces) green chiles, diced
1/2 cup sun dried tomatoes, chopped
1/4 tsp. salt
1/4 teaspoon pepper
1/4 cup fresh cilantro, chopped

Directions:

Press hash browns onto the bottom and up the sides of a greased 13-inch x 9-inch baking dish.
Cook sausage according to package directions; cut into ½-inch pieces.
Cook bacon until crisp; drain on paper towels and crumble.
Place sausage and bacon in the hash brown crust.
In a large bowl, combine the eggs, milk, cheese, chiles, tomatoes, salt and pepper; pour into crust.
Sprinkle with cilantro.
Bake at 350°F for 45 to 50 minutes or until set.
Salmon in a bag —

Salmon in a bag

Very simple meal with very simple ingredients!

Salmon in a Bag

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Salmon in a Bag

Recipe thanks to The Devil’s Punchbowl

Lay out a large piece of tin foil. Slice a lemon and lay flat on surface. Lay salmon on top of the lemons. Add butter, salt and pepper then wrap up the sides and fold tightly together, like a pouch. Place on a baking tray and cook in the oven for 30 minutes at 325° or 350° depending on how hot your oven runs.

Apple, Walnut, and Feta Salad —

Apple, Walnut, and Feta Salad

The dressing was fantastic, however, it didn’t make very much. I would double the recipe next time.

Apple, Walnut, and Feta Salad

saladwalnut

Apple, Walnut, and Feta Salad

Recipe thanks to MMM…cafe

Ingredients:

12 ounces, weight Salad Greens (spring Mix)
2 whole Apples, Cored And Sliced Very Thin
1/2 cup Walnut, halved or chopped
1/4 cup Dried cranberries
6 ounces feta cheese, crumbled
1 Tablespoon (heaping) Dijon Mustard
1 ¼  Tablespoon Maple Syrup
2 teaspoons Apple Cider Vinegar
1/4 cup Olive Oil
Salt And Pepper, to taste

Directions:

Add greens, apple slices, walnuts, dried cranberries, and feta cheese into a large salad bowl.
In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

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