wifeyskitchen

Living a Pinterest Life

Pinterest Projects Week 6 — October 24, 2014

Pinterest Projects Week 6

New Years Eve Scrapbook Page

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Slowly, but surely I am getting my 2013 scrapbook made. It takes me about 30-40 minutes to do each page because I am pretty OCD about them, but I get to spend every minute reminiscing about the fun times in the pictures. This page is from a trip with Scotty’s family to Costa Rica.

Found on my Scrapbooking board.

Page idea thanks to Stampbooker

New Years Eve Scrapbook Page

 

Date Night With the Hubby

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Now that we are back home, we don’t get a lot of times where we are alone. We fill up a lot of our weekends with family and friends. It’s not very often that we have a date night. I saw this 50 fun and cheap dates pin from Six Sisters’ Stuff and declared a night in with my hubby and no one else. We made homemade pizza, a fun drink, and watched a movie.

Herbed Tomato Bacon Pizza

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Recipe thanks to Bless This Mess Please

Yield: 2 large pizzas

Ingredients:

For the Pizza

2 cups pizza sauce

3 cups shredded mozzarella

6-8 slices bacon, cooked crisp and crumpled

1 pint cherry tomatoes, halved

1/4 cup chopped fresh herbs (a mix of basil, parsley, and oregano is delicious)

Directions:

We used Pillsbury pizza crust and just added all the toppings. It was very easy.

 Casino Crush

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I saw this Pin and thought it looked tasty. Then when we went to make the drink we realized there was no recipe. We basically just guessed and dumped liquids in until we felt it would be good. We lucked out and came out with a yummy drink.

Found on my It’s 5 o’clock Somewhere board.

Date Night With the Hubby

 

Painted Mini Pumpkins

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I am terrible at carving pumpkins. I always end up cutting too much or taking off the wrong piece. It’s more of a tradition type thing that I don’t want to get rid of, but frustrates me every time. On the other hand, I have always enjoyed painting pumpkins. I loved the simple and classic look of these pumpkins. They go great in out apartment, sitting on a shelf.

Found on my Fall/Halloween/Thanksgiving board.

Idea thanks to Place of my Taste

Painted Mini Pumpkins

 

DIY Hat Organizer

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Before I found this idea I was constantly picking up my hats off of the floor. My hats were on my necklace hooks and it was just too crowded. I love that the hooks on this hanger secure the hats from falling off. I already had the hanger and I just bought cheap plastic shower curtain hooks from Target.

Found on my Organized/Clean board.

Idea thanks to Simply Frugal

DIY Hat Organizer

DIY Workout Tank

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Every girl who has been in a sorority can understand that you collect a lot of t-shirts. These girls can also understand that it’s hard to get rid of the t-shirts. These aren’t just t-shirts. They are memories of great socials/parties. I have a lot of t-shirts that are getting holes in them from too much wear and tear. I haven’t thrown them away just in case I find a good use for them. This DIY workout tank was perfect for my t-shirts with armpit holes.

Found on my DIY Sewing board.

Idea thanks to Dollars, Sense and More

DIY Workout Tank

 

Crescent Roll Breakfast Ring

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I’ve said it before and I’ll say it again, I don’t like having to figure out breakfast in the morning. I’m always, without fail, running late in the morning. If I get ready fast enough I end up finding something else to get done. Since I made this on a Sunday I had leftovers to eat throughout the week. It was one less thing to worry about.

Found on my Breakfast board.

Crescent Roll Breakfast Ring

Recipe thanks to Pillsbury

Ingredients:

4 slices bacon, cut in half crosswise

1/3 cup plus 1 tablespoon milk

4 eggs, slightly beaten

Salt and pepper, if desired

1/4 cup chopped red bell pepper

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1 cup shredded Mexican cheese blend (4 oz)

Chopped fresh cilantro, if desired

1 cup Old El Paso™ Thick ‘n Chunky salsa, if desired

Directions:

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.

In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.

Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.

Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.

 

Chicken Quesadillas

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By the look of these, I’m sure you can tell they didn’t turn out like they were supposed to. I tried to roll them up and make them bite size, but ended up just making them regular quesadillas. I made them on a Sunday to eat while watching the Steelers. I’m glad I didn’t make them for a party since they didn’t turn out as bite size. I wouldn’t suggest making these as appetizers, but they were delicious for lunch.

Found on my Football Food/Appetizers board.

Chicken Quesadillas

Recipe thanks to ivillage

Ingredients:

4 (10 to 12) flour tortillas

2 cups shredded Monterey Jack Cheese

1 cup prepared chipotle salsa

2 cups chopped rotisserie chicken meat, still warm from the store or reheated in the microwave

Directions:

Heat a large skillet over medium heat. Add a flour tortilla, heat it until it is blistered on one side, then turn it over.

Scatter 1/2 cup of the cheese on top and cook for 1 minute. Remove to a cutting board.

Top the tortilla with 1/4 cup of the salsa, spreading it gently to the edges with the back of a spoon.

Top with 1/2 cup shredded chicken, then roll the tortilla into a log. Let it stand for a minute before cutting into 1/2-inch slices.

Make 3 more quesadillas with the remaining ingredients and arrange the pinwheels on a platter.

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Grilled Chicken, Pesto, and Pineapple Pizza — January 25, 2014

Grilled Chicken, Pesto, and Pineapple Pizza

Pizza is such a cool thing. It’s a piece of dough that you can cover with an endless amount of toppings. Think of any type of food you like and you can make that into a pizza. Do you love Philly Cheese steak Sandwiches? Make it into a pizza! Heck, you can even make a dessert pizza!

This pizza has the garlicky flavor from the pesto and the sweet flavor from the basil and pineapple. It’s a unique pizza, but oh so yummy. Happy Eating!

Grilled Chicken, Pesto, and Pineapple Pizza

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Grilled Chicken, Pesto, and Pineapple Pizza

Recipe thanks to Semi Homemade

4 servings

Ingredients:

1 (13.8-ounce) can refrigerated pizza crust dough, Pillsbury®

1 (6.7-ounce) jar pesto

1 (8-ounce) bag shredded mozzarella cheese

1 cup chopped cooked chicken

1⁄2 cup pineapple tidbits

1⁄2 cup coarsely chopped roasted red peppers

1⁄2 cup fresh basil leaves

1⁄2 teaspoon crushed red pepper (optional)

Directions:

Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (400° to 450°).

On a work surface, place a large sheet of heavy-duty aluminum foil. Unroll dough, and place in center of foil. Using hands, press dough out from center to form a rectangle. Invert dough onto grill rack; peel off and discard foil. Grill, covered with grill lid, for 2 to 3 minutes. Using grill tongs and a large spatula, carefully remove crust from grill to a baking sheet, grilled side up.

Spread pesto evenly over crust. Top evenly with cheese, chicken, pineapple, and peppers. Return pizza to grill. Grill, covered with grill lid, for 3 to 4 minutes, or until crust is done and cheese melts. Remove from grill; sprinkle with basil leaves and, if desired, crushed red pepper.

Utensils Used:

Check out my other love over at Etsy, LiveLaughScrapaw

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Chicken, Bacon and Veggie Pizza (and ranch!) — September 10, 2013

Chicken, Bacon and Veggie Pizza (and ranch!)

One skill that I have to work on and use every day while teaching is flexibility. When I have a room full of 19 first graders it never goes the way I plan. This is not a skill I have perfected, nor ever will, but one that tests me every day. This is a skill I had to use tonight while I was cooking. I grilled the chicken, chopped all veggies, and layered it all on the pizza. The only step I had left was to put it in the oven and go take a shower while it cooked. Wrong! I opened the oven and it was warm. The right front burner on our stove has had to be fixed twice and after it stopped working for the third time we just went without it, but now that the whole stove/oven doesn’t work we will have to get them fixed. I cooked this pizza on the grill and it worked out great! It only needed to be on there for 15 minutes. We added ranch to ours to make it Chicken, Bacon, Veggie, Ranch Pizza. Happy Eating!

Chicken, Bacon and Veggie Pizza

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Chicken, Bacon and Veggie Pizza

Recipe thanks to Mommy’s Kitchen

Pizza Dough
3 tablespoons olive oil
1 teaspoons garlic, minced
1 1/2 cups mozzarella cheese, shredded
1 1/2 cups cheddar or Colby jack cheese, shredded
1/2 red pepper, cored, seeded & cut into strips
1/2 medium red onion, sliced vertically
1 boneless, skinless chicken breasts, grilled & diced or
6 slices bacon, cooked & crumbled

Preheat the oven to 400 degrees. Prepare the pizza crust and roll out to fit into one 14 inch pizza pan or stone. Drizzle two tablespoon olive oil and the garlic onto the pizza crust, followed by half of each of the cheeses. Scatter half of the bell pepper, sliced onion, chicken, and bacon.

Add the remaining chicken, bacon, veggies and the rest of the cheeses. Finish it off by drizzling the last tablespoon of olive oil all over the top. Bake the pizza at 400 degrees for 20-25 minutes, or until the crust is lightly browned. Remove from the oven, let cool and slice.

French Bread Pizza — August 31, 2013

French Bread Pizza

Huskers Game Day! It doesn’t get any better than this. We love the summer time, but that means there are no sports on that we like. Being from Nebraska we live for Huskers football. Although we are so sad we can’t be in Lincoln, NE for the game we are going to a Husker watch bar and hope to be surrounded by the best fans in the nation. As I’m sitting here twiddling my thumbs waiting until it’s time to leave for the bar I decided I would write a quick blog. I haven’t been cooking much lately due to be so busy, but I did find one night this week to cook and CLEAN!

This was a very easy meal and I was able to change it up to satisfy each of me and Scotty’s completely different ways of eating. I put turkey pepperoni and turkey sausage on the whole thing and then mushrooms and black olives on mine and green chilies on Scotty’s. I then sprinkled the whole thing with Italian Seasoning. Getting a yummy meal in about 10 minutes it’s good enough for me. Happy Eating!

French Bread Pizza

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French Bread Pizza

Recipe thanks to What’s Cooking with Ruthie

2 loaves of French Bread

1 jar of pizza sauce

Any toppings your family likes: Pepperoni, Canadian Bacon, green peppers, onion, pineapple, mushrooms, olives,  tomatoes, etc

2 C  Mozzarella Cheese shredded

Pre-heat oven to 500 degrees. Cut the french bread in half length wise, put the halves on a cookie sheet open faced, spread a 1/4 of the jar on each side.  Put on your favorite toppings, and top each half with 1/2 C cheese.  Prepare and bake two halves at time and repeat.  Bake for 5-7 minutes till the cheese is melted and slightly browned.  Cut into 2 inch wide strips and serve.

Deep Dish Pizza — February 4, 2013

Deep Dish Pizza

I am not really a deep dish pizza kind of gal. When I saw this recipe it looked like it was more meat than crust and I was intrigued. I used all ground beef instead of a mixture of sausage and beef. I also used the Italian seasoning which is a great blend of flavors. (Try it on burgers sometime) Happy Eating!

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Deep Dish Pizza

Recipe thanks to Southern Plate

Ingredients:

1 lb ground beef

1lb Italian sausage

1 med onion, chopped

1 C flour

1 bell pepper, chopped

15 ounce jar pizza sauce

1/2 C Parmesan

8 ounce mozzarella

1/2 tsp salt

dash black pepper

1 cup milk

2 eggs

1 T oil

1/2 tsp garlic salt*

1/4 cup fresh oregano*

Directions:

Preheat oven to 350. Brown hamburger, sausage, onion, and bell pepper. Drain well. Add garlic salt and oregano (or Italian Seasoning). Add pizza sauce. Stir well. Grease a 9×13 inch pan with cooking spray. Sprinkle mozzarella over bottom of it. Spread meat mixture over the cheese. In mixing bowl, add eggs, milk, flour, oil, and salt. Pour over meat in pan. Sprinkle Parmesan cheese over batter. Bake 30 minutes.

Easy Sausage Pizza — January 28, 2013

Easy Sausage Pizza

The name of this recipe pretty much says it all. I’m not sure I can even call this meal homemade. I didn’t really cook anything. I would say I just assembled the ingredients. I’m going to borrow the words of Sandra Lee from the food network and say it’s just Semi-Homemade. This is the perfect recipe for you busy bodies out there. I used a pre-baked pizza crust, but next time I will use a Pillsbury refrigerated pizza crust because I like the crusty-ness it gets when cooked. Happy Eating!

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Easy Sausage Pizza

Recipe thanks to Johnsonville

Ingredients

  • 1  package Johnsonville® Mild Italian Sausage Links or Ground Sausage
  • 1  12-in. pre-baked packaged pizza crust
  • 1  cup pizza sauce
  • 1-1/4  cups shredded mozzarella cheese, divided
  • 1/2  cup green pepper, chopped

Directions

1. Remove sausage from casing and pinch into dime-sized pieces.

2. Spread sauce over crust; sprinkle with 1 cup cheese.

3. Add Italian Sausage pieces and green pepper.

4. Top with the remaining cheese.

5. Bake according to crust package directions or until sausage is no longer pink (160 degrees F) and cheese is melted.

Spicy Chicken and Pepper Jack Pizza — November 15, 2012

Spicy Chicken and Pepper Jack Pizza

It’s the little things of the holidays that make it amazing. Around Thanksgiving time it’s all the pumpkin flavored stuff. Around Christmas time it’s all the peppermint and egg nog flavored stuff. I caved tonight at the grocery store and bought my first thing of egg nog. I was trying to wait until Thanksgiving at home, but just couldn’t do it. I drank it with a little kahlua while cooking dinner tonight. It was so yummy!

This pizza was good, but not my favorite. If you love peppers this is definitely the pizza for you. I wasn’t expecting the pizza to have so much of a kick since it was only using bell peppers, but the cheese kicked it up a notch. Like I said, it was good, but won’t necessarily be my go to pizza. Happy Eating!

Spicy Chicken and Pepper Jack Pizza
Recipe thanks to My Baking Addiction
Yield: Serves 3 to 4

Ingredients:
1 Tbsp. canola or olive oil
1/2 cup chopped sweet onion
3 cups diced fresh red, yellow and green bell peppers
1 (13.8 oz.) tube refrigerated pizza dough
1/2 cup salsa
2 cups (8 oz.) Shredded Pepper Jack Cheese
Chopped cilantro or dried oregano (optional)
1 ½ cups cooked and shredded chicken

Directions:
Heat oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add bell peppers; sauté 5 minutes or until crisp-tender.
Meanwhile, unroll pizza dough onto a 15 x 10-inch jelly roll pan coated with cooking spray; press dough evenly to all edges of pan. Bake in preheated 425°F 8 minutes. 3. Stir salsa into cooked vegetables; spread over partially baked crust. Top with chicken and cheese.
Bake 10 to 12 minutes or until crust is deep golden brown. Cut into squares; garnish with cilantro or oregano if desired.

Super Skinny Pizza Pinwheels — October 25, 2012

Super Skinny Pizza Pinwheels

When Scotty and I were in our junior year of college we would go to a certain building on campus almost every night to study. We would eat junk food, drink energy drinks, occasionally fall asleep and study until the wee hours of the night. The janitorial staff began to know us and would question where we were if we didn’t show one night. We actually look back on those nights now and cherish them because we were spending so much time together. Tonight I feel like I’m going back to those days. I decided to meet Scotty at his lab tonight with book and lap top in hand ready to pull an all-nighter. This was my attempt at spending some time with him. Instead of the junk food, I brought dinner. These were delicious and he actually took a break to eat with me. Let’s see how long I’ll make it tonight, I doubt as long as I did in college! Happy Eating!

Super Skinny Pizza Pinwheels
Recipe thanks to Dashing Dish
1 package seamless crescent roll dough (*see note below)
1/2 cup pizza OR spaghetti sauce
1 tsp basil/oregano mix OR Italian seasoning blend
1/2 tsp garlic powder
1/4 cup turkey pepperoni’s. sliced into quarters (or you could use mini turkey pepperonis)
1/8 cup Parmesan cheese
1/2 cup shredded mozzarella cheese
(*Note on seamless crescent dough: Pillsbury makes this product, but if you can’t find it, you can buy reduced fat crescent rolls, and use a rolling pin to seal the ’seams’ together)
Method:
Preheat oven to 350 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray. Spread the dough out over the prepared baking sheet, gently pulling on all four corners of the dough to stretch the dough out a bit.

In a small bowl, mix together the sauce, seasonings, pepperoni, parmesan cheese, and mozzarella cheese. Spread mixture out over dough, spreading evenly with a spatula.

Starting at the long end of the dough, start rolling until dough is rolled into a long skinny log. Cut into eight even rolls.

Arrange the rolls swirl-side-up on the baking sheet, and bake for 15-17 minutes or until slightly golden brown. Serve warm with pizza sauce for dipping if desired!

Roasted Garlic Chicken Pizza — October 10, 2012

Roasted Garlic Chicken Pizza

The last time I made pizza in this apartment I was visiting Scotty. I dropped the pizza face down on the oven while putting it in. It instantly fried on the oven door and Scotty had to spend a lot of time and money scraping it off. So tonight when I said I was making pizza I could understand why he was worried. I needed to redeem myself! I bought a pizza stone earlier this week and was excited to put it to work. I used a store bought pizza crust, but next time I make pizza I’m making myself make homemade dough. I have never done it before because it’s so easy to go for the pre-made, but I want to check it off my cooking list. One thing I checked off my cooking list tonight was roasting garlic. Not like it was hard, but just never did it before. This pizza was fantastic and definitely on the make again list. It was higher in calories so I had to limit myself to only 2 pieces. I also only used one chicken breast and it was plenty. Happy Eating!

Roasted Garlic Chicken Pizza
Recipe Thanks to Gimme Some Oven

1-2 whole heads of garlic, roasted
1 pizza crust, homemade or store bought
1/2 cup PHILADELPHIA brand Italian Herb & Cheese Cooking Creme
2-3 cups shredded cooked chicken
sliced white or red onions
1-2 cups shredded Monterrey Jack or Mozzarella cheese
1 handful Italian parsley, finely-chopped

Method:
Begin by roasting your head(s) of garlic. Once it is ready and cooled to room temperature, carefully squeeze the garlic cloves out of the skin and set aside.
Preheat your oven to 425 degrees (or the temperature specified on your pizza crust, if store bought).
Lay your pizza crust on a floured work surface. Spread the top with the PHILADELPHIA brand Cooking Creme, leaving a 1-inch border for crust. Sprinkle evenly with shredded chicken, onions, roasted garlic cloves, and about half of the chopped parsley. Top evenly with cheese.
Transfer to a pizza baking sheet and bake at 425F degrees for 12-16 minutes, or until the cheese is melted and the crust is golden brown. (Or you can bake it on a pizza stone, following the manufacturer’s instructions if you’d like.) Remove pizza and let cool for 5 minutes before slicing. Garnish with the remaining chopped parsley, and serve.

Pesto Chicken Pizza — March 22, 2012

Pesto Chicken Pizza

This recipe was awesome to make because it cleaned out my fridge. I had everything needed in my fridge except the pizza dough. I wonder if I can buy pizza dough in a smaller size….? It made a lot of pizza, but lucky me gets hot lunch for the rest of the week.

I can’t remember where I found this recipe, but it wasn’t really a recipe. It just told the ingredients, not how much. I just used the rest of what I had so the amount of ingredients is up to you.

Pizza dough (I used Pillsbury refrigerated dough)
Pesto (I used about 1/4 cup)
Mozzarella cheese, shredded
Chicken, cooked and shredded
Parmesan cheese, grated
Pine nuts

*Roll pizza dough out on a pan or pizza stone.  Spread pesto over dough.  Sprinkle with cheese, chicken, Parmesan and pine nuts.  Bake at 450 for 10-12 minutes.

*I baked the dough for about 5 minutes before adding toppings because I wanted to make sure it got totally done all the way through.

Utensils Used:

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