Wednesday, October 29, 2014

Farfalle with Spinach and Mushrooms

6 ounces Farfalle pasta, prepared
1 tablespoon olive oil
1 medium onion
1 cup white button mushrooms
2 garlic cloves
3 cups spinach leaves
2 tablespoons shaved parmesan cheese
1/4 teaspoon dried thyme
salt and pepper to taste
Slice mushrooms, dice the onion and mince the garlic.

In a large skillet over medium heat, warm olive oil
and add the mushrooms, onion and garlic.

Once the mushrooms begin to soften, reduce the heat
to low and add in the spinach leaves. Season with
dried thyme and salt and pepper to taste.

The spinach will begin to wilt down from the heat.

Add in the cooked Farfalle and toss to combine.

Turn off the heat and add in the parmesan cheese
shavings.  Toss to combine.

Serve immediately and enjoy!

Bacon and Spinach Chicken Salad Sandwiches

This sandwich was so refreshing! Especially on a hot Florida afternoon. Plus, I didn't feel guilty about eating it what-so-ever. 
1 cup chicken breasts, cooked and diced
3 slices of bacon, cooked and crumbled
1 cup spinach leaves, divided
3 tablespoons diced red onion
2 tablespoons miracle whip
4 slices of white bread
Season salt and parsley to taste
Cut off the stems on half of the spinach leaves
and roughly chop them.

Add all the chopped vegetables, bacon and
season salt/parsley into a large bowl.
Next, add in the diced chicken and stir.

Stir in 2 tablespoons of Miracle Whip.

Lightly toast the bread you will be using.
With the remaining spinach leaves, lay down a bed
of spinach onto one piece of toasted bread.

Add 1/4 cup of the chicken salad on top of the spinach.

Top with the second slice, and enjoy!

Creamy Chicken and Broccoli Hot Pockets

Awhile back I came across this recipe and thought to give it a try.  It turned out fairly good. If I were to make this again, I would make 6 or maybe 8 hot pockets, because there was A LOT of filling for just four hot pockets.  Overall it has a very good taste once you dig in. The flaky crust was a huge plus. A lot different, and better than what you can find in your grocers freezer aisle.  
2 cup chicken, roughly chopped
1 cup broccoli, frozen
1/2 cup corn, frozen
1/4 teaspoon onion salt
2 garlic cloves, minced
1 box pie crust, refrigerated
4 tablespoons butter
8 ounces cream cheese

In a large microwave safe bowl, combine cream
cheese and butter. Microwave until slightly melted,
or until you're able to stir until smooth.

Add the remaining ingredients, except for pie crust.
Stir until combined.

Unroll both sheets of pie crust dough. Cut each of
the pie crusts into quarters.

On 2 quarters of the pie crusts, put half of the cream
cheese/chicken mixture.

Place the remaining 2 quarters over the top and
pinch the seams to seal off.  Cut a slit into the
top of each pocket. Repeat until you have 4 pie pockets.

Bake at 400 degrees for 20 minutes on a parchment
lined baking sheet, until golden brown.
Adapted from chef in training

Saturday, October 18, 2014

DIY Up-cycled Bookmarks

Cardboard boxes (different brands)
Hot glue gun
Ribbon, twine, and embellishments
Scissors or paper cutter

Cut out images and branding from each box.

Use the paper cutter to make even straight cuts.

Continue cutting out and shaping the bookmarks.

Match the ribbon, twine or embellishments to each
bookmark you'd like to use them with.

Cut and arrange the ribbon, twine or embellishments
the way you'd like it to look on the bookmark, before
you glue them on.

Place a dot of hot glue on each embellishment.

Attach them to the bookmark.

Continue attaching all the embellishments to the
remaining bookmarks.

Replace your current bookmark with your new one.