Tuesday, October 28, 2014
Is it the weekend yet?? I feel like this week is going by so slow. But then again, I'm not exactly excited for Friday, there's SNOW in the forecast :( UGH. Hopefully it doesn't last long, I am NOT ready for winter!
Anywho, this recipe is something I randomly thought of when I was trying to think of something to make for dinner with what we already have stocked at home. These are super quick, and very versatile so you can personalize them however you like, just like your burgers!
1/2 lb. ground beef
6 flour tortillas
1 cup shredded cheddar cheese
any other toppings you wish to add
2 tbsp. butter, melted
1/4 tsp. garlic powder
1/4 tsp. dried basil
-In medium skillet, cook ground beef thoroughly.
-While ground beef is cooking, mix melted butter with garlic powder and basil.
-Preheat a grill pan on medium-low heat. Brush melted butter mixture on one side of a tortilla. Place butter side down on grill pan. On half the tortilla, sprinkle 1/4 cup cheddar cheese, followed by a scoop of ground beef, a sprinkle of bacon bits, any other toppings, then top with another 1/4 cup of cheese. Fold tortilla in half, cook on each side 1-2 minutes or until golden brown and cheese is melted. Repeat with remaining tortillas.
Serve with ketchup and mustard, or any other dipping sauce of your liking :)
Tuesday, October 21, 2014
I found a recipe for pesto baked chicken on Pinterest that looked absolutely amazing, and I knew I wanted to try it but it seemed too simple in flavor... I wanted to add a little something to it. I got CrAzY and made it with sun-dried tomato pesto (my newest grocery store find). This pesto is my absolute favorite new ingredient. It's loaded with flavor without being too overpowering with herbs.
This recipe is one of those that seems like it's super complex and gourmet, but in reality it's OUTRAGEOUSLY easy, and it TASTES like it's gourmet!
4 chicken breasts, cubed into 1-inch pieces
1/2 cup California Sun-Dry sun-dried tomato pesto, plus another 1/4 cup for pasta
1 1/2 cups shredded mozzarella cheese
1/2 lb (8 oz) pasta of your choice (I like bowties for this recipe)
salt and pepper to season chicken
-Preheat oven to 375.
-Spray 9x13 dish with non-stick spray.
-Season chicken with salt and pepper.
-Spread 1/4 cup of the pesto over the bottom of the dish. Place the chicken pieces in an even layer over the pesto, then spread another 1/4 cup pesto on top of the chicken.
-Cover dish with foil and bake 25-30 minutes or until chicken is cooked thoroughly.
-While chicken is baking, boil a pot of water and cook pasta as directed; drain and set aside with lid on it to keep warm.
-Remove the foil from the dish and sprinkle 1 cup of the mozzarella cheese on top of the chicken. Put back in the oven and bake another 5-6 minutes or until the cheese is fully melted.
-To finish the pasta, stir in the remaining 1/4 cup pesto and 1/2 cup mozzarella cheese. Stir until cheese is just about fully melted and pasta is coated. Add more pesto/cheese if needed or wanted.
-Serve the chicken over a heaping scoop of the pasta.
Thursday, October 9, 2014
All the kids in my family grew up on "fluffer nutter" sandwiches... peanut butter on one slice and marshmallow fluff on the other. Put them together, and enjoy the best, most stickiest sandwich of your life. This was a treat for us, and it will always remind us of moments we will cherish forever (and a bomb ass sandwich recipe to pass on to our own kids!).
I found this recipe on pinterest, and I can't even begin to tell you how YUMMY these are! They don't look too appetizing, and to some, the combo of marshmallow and peanut butter doesn't seem too appetizing either. I made a batch of these and brought them to work for our patients, and lets just say every single person who tried them was pleasantly surprised. I handed out the recipe to four different people who couldn't wait to go home and make them their selves!
Oh, and the best part about these: SO DAMN SIMPLE.
1/2 cup (1 stick) butter
1-10 oz. bag peanut butter morsels
1-10.5 oz. bag mini marshmallows
-Line an 8x8 or 9x9 cake pan with wax paper, leaving enough to stick up on the edges.
-In a large saucepan, melt the butter over medium-high heat. Once melted, reduce heat and pour in the peanut butter morsels. Stir until all melted and smooth.
-Remove from heat and fold in marshmallows until they are all fully coated.
-Pour mixture into the cake pan, spread out evenly. Refrigerate for 2-3 hours until chilled and set.
-Grab the edges of the wax paper and pull the fluffer nutter yumminess out of the cake pan. Cut into bars.
Monday, October 6, 2014
We recently returned home from our "weddingmoon" in Vegas, it was amazing!!
Enough about me, let's get to the bottom of this delicious recipe.
Our favorite drunk food to make is eggroll wrapper mozzarella sticks, like the original recipe I posted HERE.
These are a go-to in our household, and they never disappoint. I've been trying to think of new ways to make them, but keep it simple still (since its a drunk food, no one wants to get too chef-y when they're drunk). These are literally the same exact thing as the originals, just with pepperoni rolled up inside! I was worried that when I baked them the wrappers would get too greasy and become soggy, but I totally forgot that eggroll wrappers are meant to be FRIED, so the pepperoni grease not only added flavor, but made them amazingly CRUNCHY!! Uh, yum!
1 pkg. eggroll wrappers
1 pkg. (12 count) mozzarella string cheese sticks
1 pkg. pepperoni slices (you'll only need about half the package)
-Preheat the oven to 375.
-Unwrap all of the string cheese sticks.
-Start wrapping the sticks; you want to roll them up diagonally. Line 5 pepperonis up, leaving about 1/2 inch space at the edge. Place one cheesestick on top of the pepperonis. Tuck in the outside corners, and roll up. Repeat with remaining cheese sticks.
-Place rolled sticks (seam down) on an ungreased baking sheet. Bake 12-14 minutes, watching closely. Once the cheese starts to ooze out, they're done!
-Serve with pizza sauce, ranch, or whatever your heart desires.