Sep 29, 2009

Basil

Here is the last of my basil crop...





Sorry about the cup. I don't have a fancy vase like Barefoot or Giada has. But we have a surplus of Wurstfest cups around here.:)


Since I pulled up my basil last week I decided to make pesto with it and I found a good recipe from Barefoot Contessa.


1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan


Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Basil

Here is the last of my basil crop...





Sorry about the cup. I don't have a fancy vase like Barefoot or Giada has. But we have a surplus of Wurstfest cups around here.:)


Since I pulled up my basil last week I decided to make pesto with it and I found a good recipe from Barefoot Contessa.


1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan


Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Sep 22, 2009

Chicken Bundles

I found this recipe from Sippy Cups are for Chardonnay and made it and we loved it! Easy and delicious. To tell you the truth it is better the next day.



Chicken Bundles


2 cans of refrigerated crescent rolls
1 large (13 oz) can of chicken
1/2 cup sour cream
1/2 cup to 3/4 cup pesto (depending on how strong you want the flavor to be)


First, mix the chicken, sour cream and pesto and add salt and pepper to taste. Next, separate your roll dough into eight squares, mashing the perforated lines together.
Add about a 1/4 cup of the chicken mixture to each square. Next, fold over the points of the square toward the middle of the chicken mixture to create a pocket. Sprinkle with Parmesan cheese and bake at 350 degrees until browned, about 20 minutes.

Chicken Bundles

I found this recipe from Sippy Cups are for Chardonnay and made it and we loved it! Easy and delicious. To tell you the truth it is better the next day.



Chicken Bundles


2 cans of refrigerated crescent rolls
1 large (13 oz) can of chicken
1/2 cup sour cream
1/2 cup to 3/4 cup pesto (depending on how strong you want the flavor to be)


First, mix the chicken, sour cream and pesto and add salt and pepper to taste. Next, separate your roll dough into eight squares, mashing the perforated lines together.
Add about a 1/4 cup of the chicken mixture to each square. Next, fold over the points of the square toward the middle of the chicken mixture to create a pocket. Sprinkle with Parmesan cheese and bake at 350 degrees until browned, about 20 minutes.

Sep 18, 2009

Favorite Friday




Take a look over at Fancy Schmancy Designs she has the cutest stuff...and everything has polka dots on it. How can you go wrong with that?:)

Favorite Friday




Take a look over at Fancy Schmancy Designs she has the cutest stuff...and everything has polka dots on it. How can you go wrong with that?:)

Sep 15, 2009

Banana Boats

Since it is cooler, I have been thinking about camping. Remember our "camping trip" from last year? I thought this recipe would be great for our 2nd annual camping trip coming up.:)


Banana Boats

1 unpeeled banana
chocolate chips
mini marshmallows
heavy duty foil

Lay the banana on its “back” and peel just the top open. Cut out slices of banana every half inch or so, leaving every other piece in the peel. Stuff chocolate chips and mini marshmallows between the pieces.

Close the banana, tightly wrap in heavy duty foil, then throw on the campfire for 10 minutes. Open and enjoy!

Banana Boats

Since it is cooler, I have been thinking about camping. Remember our "camping trip" from last year? I thought this recipe would be great for our 2nd annual camping trip coming up.:)


Banana Boats

1 unpeeled banana
chocolate chips
mini marshmallows
heavy duty foil

Lay the banana on its “back” and peel just the top open. Cut out slices of banana every half inch or so, leaving every other piece in the peel. Stuff chocolate chips and mini marshmallows between the pieces.

Close the banana, tightly wrap in heavy duty foil, then throw on the campfire for 10 minutes. Open and enjoy!

Sep 14, 2009

Night in Old San Antonio

On Saturday my friends and I stayed on the River Walk. The night was full of fun and excitement!


Our room...





The view from the balcony...






Dinner at Paesanos





And than this is where the night got interesting. We were suppose to go to Howl at the Moon but it started raining and we had to stand outside in the rain and wait to get in. So we decided to go back to the room and just hang out. So we went back to the room...in the rain.




My pants were actually falling down because they were so wet. So the rest of the night we just laughed and had some good girl conversations until 2 am. Oh, and let me tell you I slept until 9 am, people! That was awesome! I think we have a idea what we are going to do next year. Thanks girls for a great getaway!!

Night in Old San Antonio

On Saturday my friends and I stayed on the River Walk. The night was full of fun and excitement!


Our room...





The view from the balcony...






Dinner at Paesanos





And than this is where the night got interesting. We were suppose to go to Howl at the Moon but it started raining and we had to stand outside in the rain and wait to get in. So we decided to go back to the room and just hang out. So we went back to the room...in the rain.




My pants were actually falling down because they were so wet. So the rest of the night we just laughed and had some good girl conversations until 2 am. Oh, and let me tell you I slept until 9 am, people! That was awesome! I think we have a idea what we are going to do next year. Thanks girls for a great getaway!!

Sep 11, 2009

Favorite Friday

Girls Weekend...need I say more?

Favorite Friday

Girls Weekend...need I say more?

Sep 8, 2009

Tex-Mex Chicken

It's that time of year again. Dust off that slow cooker! I use mine a lot during the Fall. I love it! Turn it on, run some errands and dinner is ready when you come home and it looks like you've been cookin in the kitchen all day.:)

Tex-Mex Chicken


1 lb. boneless skinless chicken breasts cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 Tbsp. flour
1 of each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn 1-1/2 cups
Thick 'N Chunky Salsa
1 cup Mexican Style Finely Shredded Four Cheese


TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

STIR just before serving; top with shredded cheese and maybe a little sour cream.

Serve over hot cooked rice topped with sliced green onions and chopped cilantro.

Creative Leftovers:Refrigerate any leftovers up to 3 days. Reheat in microwave or on stove before spooning onto flour tortillas and rolling up.

Tex-Mex Chicken

It's that time of year again. Dust off that slow cooker! I use mine a lot during the Fall. I love it! Turn it on, run some errands and dinner is ready when you come home and it looks like you've been cookin in the kitchen all day.:)

Tex-Mex Chicken


1 lb. boneless skinless chicken breasts cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 Tbsp. flour
1 of each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn 1-1/2 cups
Thick 'N Chunky Salsa
1 cup Mexican Style Finely Shredded Four Cheese


TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

STIR just before serving; top with shredded cheese and maybe a little sour cream.

Serve over hot cooked rice topped with sliced green onions and chopped cilantro.

Creative Leftovers:Refrigerate any leftovers up to 3 days. Reheat in microwave or on stove before spooning onto flour tortillas and rolling up.

Sep 4, 2009

Favorite Friday




I love Labor Day weekend because I know Fall is around the corner!! I can feel it in the air. Hope everyone has a safe weekend!

Favorite Friday




I love Labor Day weekend because I know Fall is around the corner!! I can feel it in the air. Hope everyone has a safe weekend!

Sep 2, 2009

1st Day of School...

Today was Ken's first day of school. So, I have been planning this big back to school dinner ( basically copy catting Nie Nie).

I thought Ken would want chicken strips, mac and cheese all thing that she loves! As I was making my grocery list, I thought I should just double check with her that she wants all this (because she is the queen of this house). I said, "Ken do you want chicken strips for dinner?" and she said, "Um, No". Now keep in mind that I was willing to make HOMEMADE chicken strips and mac and cheese for this kid for her special day.

She said, "Um, I want pizza from the pizza place".

So Little Caesar's is what we had.



And perfect timing because on Tues night it's $3.99.:) Maybe next year I can do my big dinner?


Here is my little lady on her big day...





1st Day of School...

Today was Ken's first day of school. So, I have been planning this big back to school dinner ( basically copy catting Nie Nie).

I thought Ken would want chicken strips, mac and cheese all thing that she loves! As I was making my grocery list, I thought I should just double check with her that she wants all this (because she is the queen of this house). I said, "Ken do you want chicken strips for dinner?" and she said, "Um, No". Now keep in mind that I was willing to make HOMEMADE chicken strips and mac and cheese for this kid for her special day.

She said, "Um, I want pizza from the pizza place".

So Little Caesar's is what we had.



And perfect timing because on Tues night it's $3.99.:) Maybe next year I can do my big dinner?


Here is my little lady on her big day...





Sep 1, 2009

Pasta and Garlic Bread

Since I have been neglecting my blog lately I decided to put up 2 yummy recipes! Both from the Pioneer Woman. First we have a pasta dish....


2 tablespoons olive oil
2 pounds ground beef
1/2 large onion, diced
2 cloves garlic, minced
Salt to taste
Freshly ground black pepper to taste
1 generous teaspoon ground thyme
2 14-ounce cans whole tomatoes
1/4 cup freshly grated Parmesan cheese, plus more for sprinkling
1 1/2 to 2 pounds rigatoni



Heat olive oil in large skillet or pot over medium-low heat.
Add onion and cook a couple of minutes, until starting to turn translucent.
Add garlic and stir, cooking 1 minute, making sure not to brown the garlic.
Add ground beef and cook until brown. Drain most of excess fat.
Add salt, pepper, and ground thyme. Stir to combine.
Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times.Uncover the pot and cook an additional 30 minutes.Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls.Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.

Than a garlic bread recipe... I could probably eat this whole loaf by myself.

1 loaf crust French bread
1 stick butter
3/4 cup cheddar cheese, grated
3/4 cup Monterey Jack cheese, grated
1/2 grated Parmesan cheese
1/2 cup real mayonnaise
4 green onions, white and light green parts minced
Dash of salt
4 cloves garlic, finely minced.


Mix cheeses with the mayonnaise and the green onions.
Add dash of salt to taste and set aside or keep in fridge until you need it.
Cut loaf of bread in half, then each half into half again.Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic.Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.Repeat with remaining butter, garlic, and bread.Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.Slice and serve.

Pasta and Garlic Bread

Since I have been neglecting my blog lately I decided to put up 2 yummy recipes! Both from the Pioneer Woman. First we have a pasta dish....


2 tablespoons olive oil
2 pounds ground beef
1/2 large onion, diced
2 cloves garlic, minced
Salt to taste
Freshly ground black pepper to taste
1 generous teaspoon ground thyme
2 14-ounce cans whole tomatoes
1/4 cup freshly grated Parmesan cheese, plus more for sprinkling
1 1/2 to 2 pounds rigatoni



Heat olive oil in large skillet or pot over medium-low heat.
Add onion and cook a couple of minutes, until starting to turn translucent.
Add garlic and stir, cooking 1 minute, making sure not to brown the garlic.
Add ground beef and cook until brown. Drain most of excess fat.
Add salt, pepper, and ground thyme. Stir to combine.
Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times.Uncover the pot and cook an additional 30 minutes.Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls.Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.

Than a garlic bread recipe... I could probably eat this whole loaf by myself.

1 loaf crust French bread
1 stick butter
3/4 cup cheddar cheese, grated
3/4 cup Monterey Jack cheese, grated
1/2 grated Parmesan cheese
1/2 cup real mayonnaise
4 green onions, white and light green parts minced
Dash of salt
4 cloves garlic, finely minced.


Mix cheeses with the mayonnaise and the green onions.
Add dash of salt to taste and set aside or keep in fridge until you need it.
Cut loaf of bread in half, then each half into half again.Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic.Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.Repeat with remaining butter, garlic, and bread.Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.Slice and serve.