Archive for April 2013

Wordless Wednesday {linky}

April 30, 2013 Add Comment

WORDLESS WEDNESDAY

I spent a little time the other day giving Sage & Rosemary some attention (the 2 girls in the litter)





Aren't they just precious???

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Thin Mint "Puppy Chow"

April 29, 2013 Add Comment
Oh yes...yes I did...

THIN MINT "PUPPY CHOW"


For Green Chow:
5 cups rice chex mix
1-1/2 cups white chocolate
2 drops mint extract
green food coloring
1 cup powdered sugar

  • Melt white chocolate (best if using a double-broiler), add in mint and green food coloring to liking.
  • Pour over chex mix in a large mixing bowl. Stir until all the chex mix is covered.
  • In a brown bag, pour in powdered sugar and then the chocolate coated chex. Fold over to close and shake until all  blended.
  • Lay out on cookie sheet in single layer and let set.
5 cups rice chex mix
1 sleeve thin mint cookie mix, roughly chopped
1-1/2 cups semi-chocolate 
1-1/2 cups powdered sugar
  • Mix chex mix and thin mint cookies in large mixing bowl.
  • Melt chocolate and pour over chex mix.
  • In a brown bag, pour in powdered sugar and then the chocolate coated chex and cookies. Fold over to close and shake until all  blended.
  • Lay out on cookie sheet in single layer and let set.
After both "flavors" are set, break apart some of the larger pieces. Then, in a large bowl, gently mix both flavors together, and serve! Enjoy!

Penne Gorgonzola with Chicken

April 25, 2013 Add Comment
PENNE GORGONZOLA with CHICKEN


1 package (16oz) penne pasta
1 lb chicken breasts, boneless, skinless, cut into 1/2-inch pieces
1 Tblsp olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8oz) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
salt and pepper to taste
grated Parmigiano-Reggiano cheese and minced fresh parsley

  • Cook pasta according to package directions. 
  • In a large skillet, over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
  • Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. 
  • Still in Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
  • Drain pasta; toss with sauce.
  • Sprinkle with Parm-Reggiano cheese and parsley

Wordless Wednesday {linky}

April 23, 2013 Add Comment
WORDLESS WEDNESDAY

Well, its been crazy around here. What can I say? Its SPRING! Finally!!!

Went to ANOTHER ball (the Engineer Ball)...




Did a bunch of garden work, including my "tea bird garden"

(This is before I laid all the new mulch)

But not without getting really muddy from all the rain we're getting....


My son turned 7 years old!


AAAAAAAND we got a new mommy cat with her 5 kittens

Sugar Mommy and her 5 babies: Sage, Rosemary (the girls), Tarragon, Basil and Pepper (the boys)


What's been going on with everyone else?? LOL
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Variety of Breadsticks

April 16, 2013 Add Comment
VARIETY OF BREADSTICKS

   

There are so many creative ways to make breadsticks using just a few ingredients. Use the breadstick dough that comes in the can (next to the canned biscuits and cinnamon rolls). Follow the directions on how to pull apart. Try twisting some of them, and leaving a few straight....whatever you like! Once they are cooked, try this variety:

  • combine 1 tablespoon melted butter and 1 tablespoon honey, and brush over the breadsticks. Then roll them in chopped almonds.
  • drizzle melted chocolate and sprinkle with course sea salt
Can't you just imagine the possibilities?? Great for pot-lucks or picnics! 

Mushroom & Shrimp Noodle Bowls

April 15, 2013 Add Comment
MUSHROOM & SHRIMP NOODLE BOWLS


salt and pepper
1 lb spaghetti noodles
3 Tblsp ged oil
3/4 lb mixed mushrooms, thinly sliced
1/4 head savory cabbage, shredded
1 bunch scallions, thinly sliced
3-4 cloves garlic, minced
1 piece (1-inch) fresh ginger, grated
1 lb shelled and deveined medium shrimp
1 tsp Chinese five-spice pwoder
2 cups vegetable or chicken stock
1/4 cup tamari

  • Cook noodles according to package directions. Drain.
  • White pasta is working, in a large skillet, heat the oil over high heat. Add mushrooms and stir-fry until browned, 3 to 4 minutes. Add the cabbage, scallions, garlic and ginger; season with pepper. Stir-fry for 2-3 minutes.
  • Add the shrimp and season with the 5-spice powder. Stir-fry until the shrimp are pink and firm, about 2 minutes. Stir in the veg (or chicken) stock and tamari. Lower the heat to medium and cook through.
  • Transfer the pasta to bowls. Ladle in the shrimp mixture and sauce. Serve immediately.
recipe from Rachel Ray Magazine April 2013

Granola Cookie Wedge

April 11, 2013 Add Comment
GRANOLA COOKIE WEDGE


1/3 cup packed dark brown sugar
2 Tblsp canola oil
1 Tblsp butter, melted
1/2 tsp vanilla extract
1/4 tsp salt
1/4 tsp baking soda
1 large egg white
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup pecans, chopped
2 Tblso semi-sweet chocolate chips

  • Preheat oven to 350 degrees F.
  • Combine first 7 ingredients in a large bowl; stir util well combined. Add flour, oats, nuts and chocolate chips to sugar mixture; stir until combined.
  • Scrape dough into 9-inch glass pie plate coasted with cooking spray, and spread to edges using spatula.
  • Bake at 350 degrees F for 13 to 15 min or until set. Cool slightly on wire rack. Cut into 8 wedges.

recipe from Cooking Light April 2013

Wordless Wednesday {w/ linky}

April 09, 2013 Add Comment
WORDLESS WEDNESDAY


Me with the hubs!
My beautiful friend, Krista!
We had a great night...we always have fun at these balls! Come on, who doesn't love dressing up?? 

Did anyone play an April Fool's joke? I know I'm a little late with this (sorry) but I pulled this on my kids.
"Cupcakes" for dinner--and they believed me! 
They we actually meatloaf cupcakes with mashed potato icing! They got a big kick out of it!
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Smoked Salmon Quesadillas

April 09, 2013 Add Comment

SMOKED SALMON QUESADILLAS
with AVOCADO SALSA



1 Tblsp canola oil
1/2 cup sweet onion, coarsely chopped
1 medium red pepper, chopped
1/2 cup tub-style light cream cheese, softened
3 8-in tortillas
2 cups lightly packed fresh spinach
1 4-ounce piece smoked salmon, flaked, with skin and bones removed
non stick cooking spray

  • In a large non-stick skillet, heat oil over medium heat. Add onion; cook for 17-10 minutes, stirring occasionally. 
  • Add sweet peppers. Cook for 5 to 10 min more or until peppers are tender and onions are golden brown, stirring occasionally.
  • Spread cream cheese evenly on tortilla. Divide spinach among tortillas, arranging on one half of each tortilla. Top with flaked salmon; top with onion mixture. Fold tortillas over filling. 
  • Lightly coat both sides of each folded tortilla with cooking spray.
  • Heat a clean large non-stick skillet or grill pan over medium heat. Add two of the quesadillas to the skillet. Cook for 5 to 6 minutes or until tortillas are browned, turning once. 
  • Repeat with remaining quesadillas. Cut into wedges. Serve with avocado salsa.
AVOCADO SALSA:
Seed, peel and chop half of an avocado; place in a small bowl. Peel and chop 2 green kiwi fruits; add to avocado. Seed and chop 1 medium tomato. Add the chopped tomato, 2 tablespoons sliced green onion tops, 1/4 tsp finely shredded line peel, and 1 tablespoon line juice. Toss to combine.

recipe from Good & Fresh Spring 2013

Angel Food Mug Cake

April 08, 2013 Add Comment
[SINGLE SERVING]
ANGEL FOOD MUG CAKE
Saw this on pinterest, and had to try it out! Its super easy and my kids love it!


1 box angel food cake
1 box any flavor cake [I used German Chocolate Cake Mix]

  • Mix both box mixes together in a big bowl. (find a container to store it in)
  • In a mug, mix 3 tablespoons of mix and 2 tablespoons of water.
  • Cook in microwave for 1 minute.
  • Add some chocolate shavings or mini chocolate chips on top for extra treat.
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