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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.

Screen shot 2014-09-21 at 9.43.56 PM

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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Pinterest Projects Week 4 — October 4, 2014

Pinterest Projects Week 4

Hot Crab Dip

Fall is such a great time. Not only because of the pumpkin flavored foods and sweaters, but because football is on! We get to watch football Thursday, Friday, Saturday, Sunday. Last Sunday we went over to my sister’s house to watch the Bears and the Packers. My sister and brother-in-law are Bears fans and my parents are Packers. We pulled up to their house and saw a Packers flag stuck in the tree. My dad had done some handy work to represent the Packers even when they were in Bears territory.

flags

I made this hot crab dip to bring over. My parents always have crab dip, but it’s usually cold and I’m not a huge fan of it. Stick some melted cheese in with it and I will eat crab dip for days though. I found this on my Football Food/Appetizers board.

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Hot Crab Dip

Recipe thanks to A Family Feast

Ingredients:

12 ounces cooked crabmeat, well drained

2/3 cup plain Greek non-fat yogurt

16 ounces cream cheese, softened

Âľ cup chopped scallions, about 4-5 scallions (top and bottoms)

8 ounce block Swiss cheese shredded (2 cups)

1 demi Ciabatta or baguette, sliced on the bias

Extra virgin olive oil to brush on sliced bread for toasting

Directions:

Preheat oven to 350 degrees.

Put crabmeat, yogurt, cream cheese, scallions and Swiss into a large bowl and mix to combine.

Place in an oven-safe casserole dish and bake uncovered for 30 minutes.

While dip is cooking, brush oil on bread slices and bake on a sheet pan for about five minutes. Try and time it so both come out of the oven at the same time.

Serve immediately while still hot.

Spiced Apple-Raisin Coleslaw

I made this coleslaw to put on top of some Chicken Caesar Sandwiches. I love the sweet, crunchy taste it provides for the savory sandwich. Found on my Sides board.

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DSC_3580

Spiced Apple-Raisin Coleslaw

Recipe thanks to A Hint of Honey

Serves 4-6.

Ingredients:

3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 large Fuji apple, cored and grated
2 carrots, peeled and grated
1/3 cup raisins
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 Tbsp. cider vinegar
1 tsp. organic cane sugar
generous 1/2 tsp. allspice
salt and freshly ground black pepper, to taste

Directions:

In a large bowl, toss to combine red and green cabbage, apple, carrot, and raisins. In a small bowl, whisk together mayonnaise, yogurt, vinegar, sugar, and allspice. Pour over the cabbage mixture and toss to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

Thai Cabbage Noodles

I love cabbage, but Scotty isn’t a huge fan. I try and sneak it in to recipes sometimes and I usually don’t get away with it. My noodles didn’t really turn out the same color as the picture, but they were excellent in taste. Found on my Keeping my New Years Resolutions board.

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Thai Cabbage Noodles

Recipe thanks to Spark Recipes

Ingredients:

8 oz Wheat Spaghetti Noodles
4 cups Thinly Sliced Cabbage
1/4 cup Soy Sauce
1/4 cup Orange Juice
1/4 cup water
1/4 cup Vinegar
3 Tbls Sugar
1/4 cup Chunky Peanut Butter
1 tsp ginger powder
1/4 tsp Hot Pepper Flakes

Directions:

Cook Spaghetti noodles in boiling water; drain.
In large pot, combine all ingredients except spaghetti and cabbage. Cook on medium heat; stir until mixture boils
Reduce heat to low; add cabbage. Cook and stir until cabbage softens; about 5 minutes.
Stir spaghetti into cabbage mix until coated; Serve and enjoy.

Mini Veggie Frittatas

I have started to work out about 3 times per week in the morning at 5:30. It’s been tough getting up, but I love the feeling all day of being done with working out. After one of my workouts I even had time to make these mini frittatas before I went to work. I ate them all week which saved me time thinking about what to do for breakfast. Found on my Clean Eating board.

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Mini Veggie Frittatas

Recipe thanks to Eat Run Spin Repeat

Ingredients:

4 eggs

3/4 cup egg whites

1/2 cup milk or milk alternative

2 tsp shredded fresh basil

1 tsp fresh dill, finely chopped

1 tbsp finely chopped fresh parsley

1/2 cup loosely packed shredded spinach

1 tsp smoked paprika

dash of sea salt and black pepper

3/4 cup mixed diced bell peppers

½ cup diced yellow onion

½ cup low fat mozzarella cheese (optional)

Directions:

Preheat the oven to 350°F (180°C). Lightly spray 8 cups of a muffin tray with an oil mister or non-stick cooking spray.

In a bowl, whisk eggs, egg whites, milk, fresh herbs, spinach, paprika, sea salt and black pepper until well combined.

Mist a small frying pan with oil and set heat to medium. Lightly sautee the diced onion and bell peppers for about 2 minutes or until they just begin to soften. Remove the pan from the heat.

Divide the vegetable mixture evenly between 8 cups in your muffin pan, followed by the egg mixture. (They will be very full!) Bake for 15 min.

If using cheese, remove the pan from the oven and sprinkle it on top of each mini quiche. Place the pan back in the oven and cook for another 10 minutes or until eggs have set completely.

Remove the pan from the oven and allow it to cool slightly. Slide the blade of a knife around the edge of each quiche to loosen them, then carefully lift them out of the pan. Serve immediately.

Tacos with Tangy Cilantro Chicken

I actually was not a huge fan of this recipe. There was too much tang from the chicken. It was overwhelming and not too tasty. I would cut down on the lime juice and add a few more toppings. Found on my Yummy board.

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Tacos with Tangy Cilantro Chicken

Recipe thanks to Martha Stewart

 Ingredients:

1 1/2 pounds boneless, skinless chicken thighs, quartered

Salt and pepper

2 tablespoons vegetable oil

1 medium white onion, diced small

1 1/4 teaspoons ground cumin

1 serrano chile, diced small (optional)

1/2 pound tomatillos, diced large

3/4 cup roughly chopped fresh cilantro

12 crisp taco shells

1 1/2 cups shredded Monterey Jack (6 ounces)

2 cups shredded romaine lettuce

Directions:

Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, heat oil over medium-high. Add chicken and cook, stirring occasionally, 5 minutes. Add onion, cumin, and chile, if using, and cook 3 minutes. Add tomatillos and 1 cup water, scraping up any browned bits with a wooden spoon; season with salt and pepper. Bring to a rapid simmer and cook, stirring occasionally, until mixture is thick and meat can be shredded with a fork, 25 minutes (add up to 1/2 cup more water, if necessary). Shred chicken, add cilantro, and season with salt and pepper. Serve chicken mixture in taco shells with Monterey Jack and lettuce.

 

Teddies driving Snickers

I made these cute little things for my students. I should have bought the bigger snickers, but I would have had to buy two bags of the fun size ones and I didn’t want to spend more. My teddies are driving segways instead of cars 🙂 Found on my Mrs. Robinson’s Classroom board. Idea thanks to Kidspot

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Teddies driving Snickers

 

I made this for my classroom. I am working towards a Husker theme classroom and am slowing decorating it in red,white, and black. Found on my DIY Home Decor board.

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I have soooo many scraps in my scrapbook room. I use up a lot of them through my shot books, but I still end up with little pieces I don’t know what to do with. I love this star burst card and it used up some scraps I probably wouldn’t have used otherwise. Found on my Scrapbooking board. Idea thanks to Northridge Publishing.

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Copy Cat Noodles and Company Wisconsin Mac and Cheese — September 27, 2014

Copy Cat Noodles and Company Wisconsin Mac and Cheese

I have made many different mac and cheese recipes over the years and they are all unique in their own way. This one was unique in the fact that the noodles were swimming in cheese sauce. I actually ended up making more noodles than the recipe said because it was too cheesy. I never thought I would say that about mac and cheese. After I added some more noodles it was amazing! Happy Eating!

Copy Cat Noodles and Company Wisconsin Mac and Cheese

macandcheese

Copy Cat Noodles and Company Wisconsin Mac and Cheese

Recipe thanks to Savory Reviews

Ingredients:

½ lb macaroni

2 tbs butter

2 tbs flour

2 cup whole milk

½ tsp salt

½ tsp paprika

ÂĽ tsp pepper

2 cups Monterey jack cheese, shredded

1 cup shredded Cheddar/jack or Colby/jack cheese

Directions:

Boil the Noodles

Bring a large pot of water to boil and cook the macaroni according to the directions on the box. Make sure to cook it to al dente.

The Cheese Sauce

Heat a sauce pan over medium heat. Add the butter to the pan and melt. Then add the flour. Start to whisk to make a roux.

Whisk until the butter mixture starts to boil and foam. Then cook for another minute until it starts to lightly turn brown.

Slowly mix in the whole milk. Continue to whisk and cook until it starts to thicken.

Then add the salt, pepper, paprika and Monterey Jack cheese. Whisk until the cheese is fully melted.

The sauce will not be too thick. This is perfect.

To Serve

Pour ½ cup of the cheese sauce into the bottom of a bowl. Then add 1 – 1½ cups of cooked noodles to the bowl.

Then top with ½ cup of shredded Cheddar/jack or Colby/jack cheese.

Serve.

To eat mix the cheese, macaroni and cheese sauce together.

The shredded Cheddar/jack or Colby/jack cheese will melt right into the mixture and make a perfect mac and cheese.

Pinterest Projects Week 2 — September 23, 2014

Pinterest Projects Week 2

Before school started I did another week of Pinterest Projects. I am just now getting to the point where I have time to post them. I have so much fun doing these projects. It gets me to do the things I never would have.

Kale Pesto Pasta

Screen shot 2014-09-21 at 9.43.56 PM

I love making homemade pesto, but basil and pine nuts are pretty pricy. I love that this recipe used almonds and kale, which are both cheaper. The red pepper flakes gave it a nice spice. Found on my Keeping my New Years Resolutions board.

Kale Pesto Pasta

Recipe thanks to Inspired Taste

Yield: 4

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.

Oven Baked Chimichangas

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It’s pretty hard to get around the calories when eating Mexican. I’m guessing chimichangas from a restaurant are one of the worst things on the menu. These chimichangas are baked which cut down the calories quite a bit. Found on my Yummy board.

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 made these for our trip to Arkansas. They were a perfect addition to our picnic lunches. Found on my Feeding My Sweet Tooth board.

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.

Fourth of July Mason Jars

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I know, I know, Fourth of July is months away. That didn’t stop me from making these mason jars early. I, like everyone else, get so busy during the holiday times. I have all these crafty plans and end up not doing any of them. Now I have to have a party so I can use these 🙂 Found on my Fourth of July board.

Idea thanks to Mason Jar Love

Fourth of July Mason Jars

 

Christmas Card

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Just as I said about my previous craft, I know, I know, Christmas is months away. I will be so prepared for the holidays this year! Found on my Christmas Joy board.

Idea thanks to Buzz Feed

Christmas Card

 

“What time is…” Clocks

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Being a teacher, I get the question, “What time is lunch?” a lot. Take out lunch and insert recess and the end of the day and I have the same story. I love that I can hang these colorful clocks on the wall and I don’t get that question any more. If you do, all I have to do is point to the clocks. Found on my Mrs. Robinson’s Classroom board.

Idea thanks to The Clutter free Classroom

“What time is…” Clocks

Button Magnets

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With all the save the dates and wedding invitations we get, we needed a better way to display them. The magnets I already had were not doing their job. Now I have cute button magnets and they keep up the heavy invites. Found on my DIY Home Decor board.

Idea thanks to Babble

Button Magnets

Spaghetti Bake — July 27, 2014

Spaghetti Bake

Most spaghetti bakes you see out there are covered in cheese and are really saucy (which sound like amazing things and believe me I think they are), but I was looking for a recipe without so much cheese. This recipe does have 2 cups of cheese, but I cut that in half to lighten it up a bit. I also chose this because I loved how many big veggies were in it. I only baked this for about 15 minutes since everything was cooked and it just needed to be warmed through. Happy Eating!

Spaghetti Bake

spaghettibake

Spaghetti Bake

Recipe thanks to Recipe.com

Ingredients:

12 ounces packaged dried spaghetti

1 pound lean ground beef

1 cup chopped onion (1 large)

1 cup chopped green sweet pepper (1 large)

1 28 ounce can diced tomatoes, undrained

1 4 ounce can (drained weight) sliced mushrooms, drained

1 2 1/4 ounce can sliced pitted ripe olives, drained

1 1/2 teaspoons dried oregano, crushed

2 cups shredded cheddar cheese (8 ounces)

1 10 3/4 ounce can condensed cream of mushroom soup

1/4 cup water

1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. Cook spaghetti according to package directions; drain well. Return to pan.

Meanwhile, in a large skillet cook ground beef, onion, and sweet pepper until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir tomatoes, mushrooms, olives, and oregano into meat mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

Spread half of the cooked spaghetti in prepared baking dish. Top with half of the meat mixture and half of the cheddar cheese. Repeat layers.

In a medium bowl combine cream of mushroom soup and the water; spread over top layer in baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, about 30 minutes or until heated through.

Makes: 8 servings

Cauliflower Chicken Alfredo Pasta — July 23, 2014

Cauliflower Chicken Alfredo Pasta

I normally wouldn’t use pasta noodles to make a “clean” recipe, but I needed to use up some leftover noodles. At least the pasta sauce was way better for me than the jarred stuff. Happy Eating!

Cauliflower Chicken Alfredo Pasta

caulifloweralfredo

Cauliflower Chicken Alfredo Pasta

Recipe thanks to Pinch of Yum

Ingredients:

8 large cloves garlic, minced

2 tablespoons butter

5-6 cups cauliflower florets

6-7 cups vegetable broth or water

1 teaspoon salt (more to taste)

½ teaspoon pepper (more to taste)

½ cup milk (more to taste)

Directions:

Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.

Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.

Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

Zucchini, Shrimp, and Pesto with Angel Hair Pasta — May 16, 2014

Zucchini, Shrimp, and Pesto with Angel Hair Pasta

We have recently switched to whole wheat pasta. I have tried to switch in the past with failure. I don’t know what it is this time that made me like it. I think my tastes buds aren’t as strong with age so I like more foods I didn’t like before. Fact or myth? In my head, who knows! I like the big chunks of veggies in this pasta with the crisp shrimp. Happy Eating!

Zucchini, Shrimp, and Pesto with Angel Hair

zucchinipesto

Zucchini, Shrimp, and Pesto with Angel Hair

Recipe thanks to Kath Eats Real Food

Ingredients:

1/2 lb shrimp, peeled

4 ounces angel hair, cooking according to package

1 zucchini, chopped

1 bell pepper, chopped

1/3 cup prepared or homemade pesto sauce

2 tbsp olive oil

Directions:

Prepare pasta according to package.

Add 1 tbsp olive oil to medium high skillet and cook shrimp until brown. Don’t stir too much or you won’t get a crust! Remove from pan.

Cook pepper and zucchini in remaining olive oil until tender

Toss all together in a bowl with pesto.

Serve in bowls!

Italian Sausage Pasta — May 13, 2014

Italian Sausage Pasta

Have you ever looked into the fridge hoping to see a full course meal ready to eat? We do this all the time! After about the fifth time of opening the fridge I decided I was just going to concoct something.

I have always wanted to be able to walk into the kitchen and throw together a recipe with just the ingredients I have on hand. I never thought I could do it, but after blogging and trying other people’s recipes for years I did it! Happy Eating!

Italian Sausage Pasta

italiansausagepasta

Italian Sausage Pasta

Ingredients:

8 ounces spiral pasta

1/2 lb Italian Sausage

 

3 ounces sliced mushrooms

1/2 of a whole green pepper, chopped

1/4 cup onion, diced

1 cup chicken broth

1/2 pint grape tomatoes, cut in half

1 tsp Italian seasoning

2 tbsp tomato sauce

1 cup mozzarella cheese

Directions:

Cook pasta according to the directions on the box.

In a large saucepan brown the sausage with the onions, mushrooms, and peppers until the sausage is cooked through and the veggies are tender. Drain the grease and place the pan back on the burner.

Add in the tomatoes, tomato sauce, chicken broth, and Italian Seasoning. Bring to a boil and then reduce to low. Simmer for 15 minutes.

Remove the pan from the heat and stir in the cheese until it is completely melted.

Classic Marinara Sauce — April 25, 2014

Classic Marinara Sauce

If I had a big enough freezer I would bottle up this sauce and have it all the time! Good thing it was so easy to make, I can make it as much as I want. I threw it all into the crock pot before work and came home to a delicious meal. Happy Eating!

Classic Marinara Sauce

marinara

Classic Marinara Sauce

Ingredients:

1 ounce ground beef

1/2 pound Italian sausage

1 cup onion, chopped

2 garlic cloves, minced

32 ounces chopped tomatoes, canned

32 ounces tomato sauce, canned

20 button mushrooms, chopped

1 cup green bell pepper, chopped

2 bay leaves

1 teaspoon oregano

1/2 teaspoon basil

1/4 teaspoon pepper

salt, to taste

Directions:

In a skillet, cook the ground beef, sausage, onion and garlic until the meat is brown and onion is tender; drain off the fat.

In the Crock- Pot® Slow Cooker, combine the tomatoes, tomato sauce, mushrooms, green pepper, bay leaf, oregano, basil, pepper and salt.

Stir in the meat mixture.

Cover; cook on Low for 10 -12 hours or on High for 5-6 hours.

Remove bay leaves and serve over hot spaghetti.

Chili and Cheese Macaroni — January 25, 2014

Chili and Cheese Macaroni

There is something pretty great about comfort food after a long day. Out of all the recipes I planned for dinners this week I was most excited for this one. The only problem about this comfort food was the cooking time was soooo long. Instead of putting the mac and cheese in the baking dish and covering it with gobs of cheese I just served it straight from the skillet. I also didn’t have elbow mac so I switched it for penne. Happy Eating!

Chili and Cheese Macaroni

DSC_2332

Chili and Cheese Macaroni

Recipe thanks to What’s Cookin’ Chicago

Ingredients:

table salt

1/2 pound elbow macaroni (about 2 cups uncooked pasta)

3 tablespoons vegetable oil

1 1/2 pounds ground beef (85% lean)

2 medium onions, chopped

1 red bell pepper, stemmed, seeded and chopped

6 garlic cloves, minced

1 1/2 tablespoons chili powder

1 tablespoon ground cumin

1 (28 oz) can crushed tomatoes

1 (14.5 oz) can diced tomatoes

1 tablespoon light brown sugar

12 oz Colby Jack cheese, shredded (about 2 1/2 cups)

Directions:

Preheat the oven to 400 degrees.

Bring 4 quarts water to a boil in a large pot over high heat. Stir in 1 tablespoon salt and add dry macaroni; cook until al dente. Reserve 3/4 cup pasta water and drain pasta. Transfer to a large bowl and set aside.

Using the same large pot, wipe dry and heat over medium heat. Add 1 tablespoon oil and heat until shimmering. Add ground beef and break it up in pieces to brown. Once browned, remove from pot and discard drippings. Set beef aside.

Add remaining oil to the same large pot and return to medium heat until shimmering. Add onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown.

Add the crushed tomatoes, diced tomatoes, brown sugar, reserved 3/4 cup pasta water and beef to the pot. Bring to a simmer and cook for 20 minutes, stirring occasionally until flavors have blended.

Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste. Transfer mixture to a 9×13 baking dish and smooth over with a spatula. Bake in the preheated oven for 30-35 minutes or until the mixture is hot and bubbling.

Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. Return the dish once again in the oven and bake for 5-10 minutes until the cheese begins to melt and brown. Cool for 10 minutes before serving.

Utensils Used:

 

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