Wednesday, October 29, 2014

Farfalle with Spinach and Mushrooms

 
Ingredients
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. 
 
 
Ingredients
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.  
 
 
Ingredients
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



Supplies
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.


Thursday, October 16, 2014

One Pot Pasta with Andouille Sausage

Ever have one of those days where you get caught up in whatever you're doing and you completely forget about what you're going to cook for dinner...and your hungry family will be home any minute? I had one of those days this week. After sitting in our office blogging and marketing for Scentsy most of the day, I received a text from Hubby, "Are you cooking dinner tonight?" Then is when I realized, I had nothing started or planned for that matter. 
 
 
This One Pot Pasta was so helpful that day. It was ready in under 30 minutes and was a huge hit.  It makes the house smell delicious, but it doesn't look very appetizing when its in the pot. Give it a chance though, the flavors of the sausage blend beautifully with the basil and parmesan cheese.
 

 
Ingredients
1 pound spaghetti
1 (12oz) package smoked Andouille Sausage
1 large onion
1 pint grape tomatoes
2 cups basil leaves
4 cloves garlic
salt and pepper to taste
1 cup grated or shaved parmesan cheese

 
In a large stockpot bring 5 cups water to a boil.

 
Slice grape tomatoes in half, lengthwise.

 
Thinly slice Andouille sausage.

 
Thinly slice large onion and garlic cloves.

 
Add all the ingredients to the water.

 
Cover and cook on a low boil until most of
the water is absorbed. Add the parmesan
cheese and stir. The extra water and cheese combines
to make a delicious creamy sauce.




Adapted from Damn Delicious

Tuesday, October 14, 2014

Pumpkin Scones

My Hubby and I took the day off this past Sunday and drove to Miami to cheer on the Packers. I knew I needed a Pumpkin Spice Latte from Starbucks for the car ride, but this time I wanted something besides a coffee cake to enjoy with my latte. The night before our trip I did a little searching and came across these Pumpkin Scones. 
 
 

It was like it was meant to be. The two paired perfectly together. Some may think it's too much pumpkin in one sitting, but if you're a pumpkin fanatic like I am, you'll understand.
 

 
Ingredients
2 cups all-purpose flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into cubes
1/2 cup pumpkin puree
3 tablespoons milk
1 large egg
2 teaspoons vanilla
 
For the Glaze
1 cup powdered sugar
2 tablespoons milk
 
For the Spiced Glaze
1 cup powdered sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ginger
Pinch of nutmeg
2 tablespoons milk

 
Preheat oven to 400 degrees.
Line 2 baking sheets with parchment paper, set aside.
 
In a large bowl, combine flour, sugar, cinnamon, baking powder,
cloves, ginger, nutmeg, baking soda and salt.

 
Add cold butter. With your fingers work the butter
into the dry ingredients, until it looks like coarse crumbs.

 
In a bowl, whisk together pumpkin, milk, egg and vanilla.


 
Pour mixture over dry ingredients and stir until a soft
dough forms.

 
Turn the dough out onto a lightly floured surface.
Knead the dough 3-4 times until it comes together.
Use a rolling pin or your floured hands, and roll the dough
into a 10x7 inch circle, about 1 inch thick.
With a knife or pizza cutter, cut out 8 triangles.

 
Place scones onto prepared baking sheets.

 
Bake for 10-12 minutes, or until a toothpick inserted
into the middle of each scone, comes out clean.


 
In the meantime prepare each glaze into two
separate bowls, and set aside.

Plain glaze-combine all ingredients into one bowl and stir
 

Spiced glaze-combine all ingredients into one bowl and stir

 
Glaze each one with the plain glaze first.
Allow to set for 5 minutes, then drizzle
the spiced glaze in zig-zag pattern
over the plain glaze.

 
Allow the glaze to fully harden before placing
in air tight storage containers.

 


 
 
 
Adapted from Damn Delicious