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February 2014

Sausage really isn’t a ingredient I use on a normal basis because I personally don’t like it. However sausage is one Dan’s favorites. Dan has been working a lot of 12 hour shifts. With that being said, I thought it would be nice for Dan to have a nice meal to come home to after a long day. I went out with a few friends for dinner after work, and left a whole pan of this for Dan. I came home that night and asked how it was….and I quote…”you are not allowed to make that for me again”. Dan and Jessie (the dog) finished off the entire pan. I guess he like it THAT much. We agreed that I was only allowed to make this again if we had people over for dinner. So if that’s any testament to how this recipe is, I’d say you have your answer AND a recipe you’ll be adding to the rotation.

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 One pan Cheesy Sausage & Pasta Skillet

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 (12.8-ounce) package smoked sausage, thinly sliced
  • 2 cups vegie broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 cup milk
  • 8 ounces elbows pasta
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded Italian cheese

Instructions

  • Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
  • Stir in broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
  • Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
  • Serve immediately.

Ticket Shadow Box

So, to be honest having been saving tickets to concerts and shows for years.  I have been looking for a way to not only save them, but display them as well.  Months ago on pinterest I found a picture of a shadow box that someone made to display tickets, however the link no longer works.  I had been browsing craft stores here and there looking for an inexpensive shadow box that was real wood.  I knew I would need to drill a slot in the top of the box, so wood would be the easiest material.

After months of searching I managed to find one at Hobby Lobby, but it was an olive green color that I didn’t like.  So after routing out a slot with my dremel, I tape off the glass and gave it a good spray paint.

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Then I created a background for the box with some scrapbook paper and glue.

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Put it back together and add years of random tickets, I’m sure I have more somewhere, but will have to search for them.

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We’ve been working hard on our spare bathroom. Its almost complete, we just have to put one more coat of finish on the floor and decorate. I’m glad this almost done, its one less thing we have to finish. It will be nice to have my living room back and free from building supplies. My kitchen hasn’t survived the wrath of Dan’s building supplies. Its times like these Im thankful for my crock pot.

This Honey Chicken was a huge hit with Dan. I on the other hand wasn’t a huge fan. It was ok. I would say it was a Pinterest fail but I wouldn’t say it was a Pinterest win either. I say give it a try, you could be a huge fan of this recipe like Dan.

Crock Pot Honey Chicken

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Ingredients

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon crushed red pepper flakes
  • 2 pounds boneless, skinless chicken thighs
  • 1 bag frozen broccoli
  • Cooked Quinoa

Instructions

  • In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and red pepper.
  • Season chicken thighs with salt and pepper, to taste. Place chicken thighs into a slow cooker. Add honey mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
  • Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Add frozen broccoli,  cover and keep warm for an additional 30 minutes.
  • Serve immediately with Quinoa.

Pudding Pops

Alright, I’m sure a lot of people remember those Jello Pudding Pops they used to sell, right?  Well, I sure miss them, but this recipe comes pretty darn close.  I got it from One Good Thing By Jillie.  I used her recipe, she had several different ones on the page.

Pudding Pops

Ingredients:

2 cups Whipped Dessert Topping, thawed

1 package instant pudding

3 cups cold milk

1/2 cup powdered sugar

 

Instructions:

Mix all ingredients in a bowl until thoroughly combined.

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Pour into your favorite pop mold.  I got mine here.

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Freeze for 4 hours or till completely solid. Remove from mold and enjoy!

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I feel like all I’ve done for the past month is dig myself out from snow storm after snow storm. Just when I think its all over, the weatherman has predicted another storm for Wednesday. It has to end at some point right?! either that or I going to move to a place with a beach, an empty beach chair and bottomless margaritas.

But in the mean time I’m passing the time in my kitchen trying new recipes. This recipe has been sitting in my Pinterest board for almost a year. This was huge Pinterest win!!! This was so much of a Pinterst win Dan asked if I could make this again. It was nom nom nom.

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Caramelized Onion & Spinach Bread

Ingredients

  • 3 tsp olive oil, divided
  • 1 large yellow onion, cut in half through the root, and thinly sliced
  • 1/2 tsp kosher salt
  • 2 cups (packed) fresh spinach leaves
  • 2 garlic cloves, minced
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs, lightly beaten
  • 3/4 cup 2% milk
  • 2/3 cup extra-virgin olive oil
  • 1 oz. crumbled feta cheese
  • Butter and flour for pan

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Heat 2 teaspoons olive oil in a large skillet set over medium heat.  Add the onion to the pan.  Season with 1/2 teaspoon salt.  Cook for 10 minutes, reduce the heat to medium-low, and cook until the onions are golden brown, about 10 additional minutes.
  3. Add 1 teaspoon olive oil to the onions, then stir in garlic and spinach leaves.  Stir until the spinach is wilted and bright green, about 1 minute.  Remove from the heat.
  4. In a medium bowl, whisk together flour, baking powder, and salt.  In a large bowl, combine eggs, lightly beaten, milk, and extra-virgin olive oil.  Whisk well until combined.
  5. Pour the flour mixture into the eggs mixture and stir until just combined.  Do not overmix or the bread will become tough.  Add the spinach mixture and cheese, and stir until just combined.
  6. Butter a loaf pan.  Spoon 1 tablespoon flour into the pan and tap the flour around the pan.  Shake out the excess.  Scoop the batter into the pan and smooth the top.
  7. Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 35 to 40 minutes.  Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve.

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