Quote Friday

I looked around and wondered why somebody didn't do something. 

Then I realized, I am somebody.

Quote Friday

If I have been of service...

If I am inspired to reach wider

horizons of thought and action,

If I am at peace with myself,

it has been a successful day.

Bread Dipping Oil

I am SUCH a sucker for the yummy, delicious herbs and olive oil restaurants bring out to you with bread. I am also SUCH a fan when it has lots of flavor and enhances the already tasty bread.

I found this recipe and it makes the PERFECT bread dip.

What I like to do is make it up, use a little bit, and toss the rest in a jar and stick it in the fridge.

That way, it is all ready next time I want to have some!

You will need:

1 tablespoon crushed red pepper 

1 tablespoon black pepper 

1 tablespoon dried oregano 

1 tablespoon dried rosemary 

1 tablespoon dried basil 

1 tablespoon dried parsley

1 tablespoon garlic powder 

1 tablespoon fresh minced garlic 

1 teaspoon salt 

extra virgin olive oil 

Bread, any kind you like ( I like french or sourdough)

To Make:

Mix all ingredients together.  

To use, put 1 tablespoon of this seasoning mixture into a small bowl and pour extra virgin olive oil over it.  

Mix and dip warm slices of Italian bread into it!

Store the remaining seasoning mixture in the fridge.

For a printable version of this recipe, click here.

Source: http://www.therecipediva.com

Simple Crock Pot Chicken

I remember as a child eating a meal of tender chicken shredded on top of a bed of mashed potatoes with some flavorful dressing.

Well, this recipe brought all that back.

You can serve it over a bed of egg noodles or mashed potatoes, whatever you prefer. 

This recipe won't disappoint!

You will need:

                                            3 large skinless chicken breasts (bone in)
                                             1 (14 1/2 ounce) can chicken broth
                                    2 (7/8 ounce) packages chicken gravy mix or 2 (7/8 ounce) packages                                             mushroom gravy mix or 2 (7/8 ounce) packages brown gravy mix
                                                                 
                                                                 Directions:

Place chicken breasts(you may remove bones if you like) in crock pot. 

Pour in chicken broth. If it doesn't cover the chicken, you may add a little bit of water. 

Cook on low 8 hours, or high 4-5 hours. Check for tenderness. 

When it fall off the bone when pulled with a fork, remove from crock pot. 

Remove bones.

In a saucepan, pour 2 cups of broth from crock pot. 

Add 2 packages gravy mix and stir until it thickens, about 2 minutes.

 If you like you can make gravy from scratch, using the crock pot broth.

Serve gravy over chicken. I always serve this with mashed potatoes, but noodles would be good too. You may season to taste at this point, but the gravy mix and the chicken broth are pretty salty, so taste first. Enjoy!

Source: http://www.food.com

Italian Chicken

Italian Chicken

You will need: 
4-5 Roma Tomatoes
2 cloves garlic, thinkly sliced
artichoke hearts, small jar
EVOO, couple Tbsp's
salt and pepper
1 tsp sugar
2 Tbsp flour
boneless skinless chicken breasts

To make:
Core and chop about 4-5 roma tomatoes.
Thinly slice two cloves of garlic.

Drain a small jar of artichoke hearts.

Place all ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour {since the chicken will produce so much liquid}.

Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}.

Place in a 350 degree oven and bake until the chicken is almost done. 

Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized.

 When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil.

Source: http://aaronandjillw.blogspot.com

Strawberry Oatmeal Smoothie

Strawberry Oatmeal Smoothie

This is a wonderful, healthy smoothie to make when you're on the go!

I whipped it up and drank it while I ran errands with the kiddos and it was delicious and kept me full until lunch.

You will need:

1 cup skim or soy milk

½ cup rolled quick oats

1 banana

½ cup frozen strawberries, more if needed

½ tsp vanilla extract

2 tsp Splenda or agave nectar 

Directions:

In a blender, combine milk, oats, bananas, and strawberries.

Add vanilla and sweetener.

Blend until smooth and pour into glass and serve.

Recipe Source: yummyhealthyeasy.com

Quote Friday

The first step is to find out what you love...

and don't be practical about it.

The second step is to start doing what you love immediately,

in any small way possible.

Calzones

Calzones


I watched Pioneer Woman make these on her tv show and I immediately knew I had to make them myself.
They are the perfect size and they can be custom made to have anything you like inside!
Just remember that you need to prep in advance so that the frozen rolls have time to rise.

You will need:

16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes)

1 Tablespoon Butter

1 /2 Medium Onion, Diced

1 pound hamburger meat

½ teaspoons Italian Seasoning

1/8 teaspoons Red Pepper Flakes

15 ounces, fluid Whole Milk Ricotta Cheese

½ cups Grated Parmesan Cheese

1-½ cup Grated Mozzarella Cheese

2 whole Eggs

½ teaspoons Salt

Black Pepper To Taste

2 Tablespoons Chopped Fresh Parsley

Marinara Sauce, For Serving

1 whole Egg Beaten

Preparation Instructions

Place frozen rolls on a baking sheet to thaw. 
Cover with a tea towel and let thaw and rise for 2 to 3 hours.

Preheat oven to 400 degrees.

Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add meat and cook until brown, crumbling it as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool on a plate.

In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When meat is cool, stir it in. Set aside.

When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle.

 Fold half of the dough over itself, then press edges to seal.

Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

Source: Pioneer Woman

Angel Food Cake Skewers

This was a super simple dessert that I whipped up one night for an activity.

They are light, super easy to make, and very addicting.

All you need is:

Angel food cake

chocolate ( I used dove individual wrapped ones)

strawberries

wooden skewers

wax paper (optional)

To assemble all you need to do is cut up the angel food cake into small squares and dice up the strawberries in half.

Then get your skewers ready and alternate putting on angel food cake and strawberries.

When that is all finished unwrap as much chocolate as you need,

I think I did like 20 chocolates.

Then place in a microwave safe bowl and slowly let it melt in the microwave.

Constantly check it and stir it.

Do not let it burn.

Then set out some wax paper for when you pour the chocolate on top.

Then when the chocolate is to a desired consistency, drizzle the chocolate over top.

Remember to put the skewers on top of a piece of wax paper.

Then let them cool and let the chocolate harden.

Then after setting, they will be ready to eat!

Source: http://www.burlapandbabies.com

Cheesy Chicken Pot Pies

Cheesy Chicken Pot Pie Cups

I'm not very good at making real chicken pot pie, mostly because it is so labor intensive.
You have to make the crust, then slice and dice veggies, so when I saw this recipe, I knew I HAD to try it. 

The only thing I would say is to be careful to let them fully cook and set.
I took mine out a little too soon and they were jellyish inside.

You will need:

1 can of  biscuits (10 count)

- 1 cup cooked chicken breast or rotisserie, diced
- 1 (10 1/2 ounce) can cream of chicken soup
- 2/3 cup shredded cheddar cheese
- 1 cup of frozen mixed veggies

- 1 teaspoon dried parsley flakes

- 1 teaspoon of onion powder
- 1/4 teaspoon black pepper

To Make:

1.                Preheat oven to 400 degrees.

2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.

3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.

4. Evenly spoon chicken mixture into prepared biscuit cups.

5. Bake for 12 to 15 minutes or until golden brown.

6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

Source: http://www.between3sisters.com

New Quotes

I have a new batch of my favorite quotes!

Enjoy!

Cheesy Corn Cakes with Avocado Salsa

Cheesy Corn Cakes with Spicy Avocado Salsa

I LOVE me some corn cakes, but I just can't seem to find the right recipe.
This, my friends, is the best one I've tried!
It even has an optional spicy avocado salsa you can make and add to the top!

But be careful when you are cooking the corn cakes, first off- you don't want them to burn.
Second- it's a fine line between not burning them and getting them to cook all the way through.

But, if you are careful and do it right, these will be devoured!
Yes, they are that good!

You will need:

2 cups corn
can of creamed corn  (14 ish oz.)
2 eggs
1½ cups grated mature cheddar
½ tsp smoked paprika
1 tsp salt
1½ cups flour

1 tsp baking powder

½ cup milk


For the spicy avocado salsa:

2 avocados, chopped
1 small red onion, peeled and finely chopped

1 red chilli, finely chopped (remove seeds if you don’t like it hot)
juice of ½ lemon

salt & pepper to taste

fresh coriander, to serve

What to do:

1.    In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.

2.    Sift in the flour and baking powder and mix well.

3.    Slowly stir in the milk until the batter is not too thick and drops off a spoon easily.

 (it should also not be so thin that it spreads too much when you fry the cakes)

4.    Heat a large frying pan and add some oil.

5.    Fry spoonfuls of the batter until bubbles appear at the top and flip. Allow to cook on the other side. Remove from the pan once cooked and place on some kitchen paper to drain.

6.    In the meantime, combine all the ingredients for the salsa and mix well.

7.    When all the cakes have been cooked, serve them with the salsa, extra lemon wedges and fresh coriander.

Source: http://simply-delicious.co.za

Quote Friday

Many of life's failures are people who did not realize how 

close they were to success when they gave up.

Perfect M and M Cookies

Perfect M&M Cookies

I found this recipe on pinterest and low and behold, it is phenomenal. I can't make these ANY other way, they are just perfection! My son asks to make these all the time and we've already made them 3 times this past month!
The secret ingredient is instant vanilla pudding mix.

Ingredients

1 stick/1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

1 1/2 cups all purpose Flour

3 tablespoons Instant vanilla pudding mix

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup mini chocolate chips (optional)

1-1 1/2 cups Mini M and M’s

Directions

Preheat oven to 350 degrees F.

and line a large baking sheet with a silpat liner or parchment paper.

In a large mixing bowl cream your butter and sugars until well combined.

 Add your egg and vanilla mixing to combine.

Add your flour, pudding mix, baking soda and salt, stirring to combine.

 Add chips and m and m’s stirring to combine.

With a medium cookie scoop, place dough 1 inch apart from each other.

Bake for 10-12 minutes until cooked through.

Let cool on cookie sheet for 10 minutes before transferring to cooling rack.

Makes 2 dozen cookies

Source: picky-palate.com

Monterey Chicken and Potatoes

Monterey Chicken and Potatoes

This is one of those throw everything together, toss it in the oven, and voila! our comes a super easy dish that also tastes great!
Try it today!

You will need:

 1 1/2lbs red potatoes, diced

3 T butter, melted

4-6 boneless, skinless chicken breasts

2 T lime juice

1 1/2 cups shredded cheddar jack cheese

1/4 cup cilantro, diced

3 T salsa (any kind will do)

To make:

Preheat oven to 425. Melt butter in a 9x13 pan in the oven (I usually do this while I'm dicing the potatoes). Once the butter is melted, add the potatoes and toss to coat. Bake for 10 minutes.

Once that's done, place the chicken in the center of the pan. Brush the chicken with remaining butter and lime juice. Bake for 20-30 minutes until chicken is no longer pink and potatoes are tender. Brush more lime juice on the chicken (optional, but I do it just for added flavor). Combine cheese, cilantro, and salsa and sprinkle mixture over the potatoes and chicken. Bake approximately 4 minutes, or until cheese is melted.

Source: http://www.just-cook-already.com