Monday, September 5, 2016
Christmas Fun!!
I'm starting to get that tingling Christmas-y sensation!! I have several projects in the works. Some are mine and some are testing out some Pinterest ideas. I can't wait to show you!
Monday, July 28, 2014
It's That Time of Year Again!!!!
I always wake with a pounding heart and gasping for air. This time was slightly different from the rest. There weren't any tornadoes that came and sucked all the kids out of the classroom, leaving me screaming and trying unsuccessfully to stop it. It was just as terrifying, but I remember it being slightly humorous too. The teacher dreams. And, if you are a teacher, you know exactly what I am talking about. They seem to plague the brand new teacher to the novice. But, one thing is for sure, it came way too early!! As I embark on my third year of teaching, I am hoping to have a different year than the two previous. They weren't bad at all, but the first year found me attempting to find my footing while trying not to be consumed by all the paperwork. My second was besieged by health issues and left me feeling like I was lacking and my students didn't receive my best. So, I have high hopes for this year. Either way it goes, it is coming faster than I had hoped for and like many other teachers, I am already searching for new ideas and busting out the craft supplies!! I can't wait to share some of the ideas I am trying out this year!!
My first order of business is the reading notebook. I am currently searching for a efficient, yet not all consuming way to organize one. I have used the forty book challenge notebook in the past, but I am thinking of tweaking it to be a little more mine. Once I settle on something, I will post pics.
My first order of business is the reading notebook. I am currently searching for a efficient, yet not all consuming way to organize one. I have used the forty book challenge notebook in the past, but I am thinking of tweaking it to be a little more mine. Once I settle on something, I will post pics.
Monday, July 30, 2012
Sprite Biscuits!
So excited about this recipe for biscuits!!
I had unanimous applause for this one and I have to agree. It created fluffy, yummy biscuits!!
Simply mix the ingredients together. I always make my muffins and biscuits in my convection oven, however, this is just as easy in a regular oven.
8oz sour cream
4 cups Bisquick (or two packets of Bisquick Complete)
1 cup Sprite
Spray muffin tin with Pam and put the dough in the pan filling 3/4 of each individual tin. Bake in the convection oven at 325 degrees for 14 minutes.
If you are using a regular oven, roll out the dough and place on a baking sheet. Bake at 425 degrees for 20 minutes.
I had unanimous applause for this one and I have to agree. It created fluffy, yummy biscuits!!
Simply mix the ingredients together. I always make my muffins and biscuits in my convection oven, however, this is just as easy in a regular oven.
8oz sour cream
4 cups Bisquick (or two packets of Bisquick Complete)
1 cup Sprite
Spray muffin tin with Pam and put the dough in the pan filling 3/4 of each individual tin. Bake in the convection oven at 325 degrees for 14 minutes.
If you are using a regular oven, roll out the dough and place on a baking sheet. Bake at 425 degrees for 20 minutes.
Parmesan Chicken Bake
I truly love this recipe!! It is not at fattening as regular Parmesan Chicken because it is not fried, but you still get the crispy crunch with this dish that makes Parmesan Chicken so delish!
I just love creating dishes I found on Pinterest and adding my own twist!! However, this recipe is pretty perfect to start. AND SIMPLE!! I don't know about ya'll, but time is an issue in my life. I just don't have enough and the time that I do have, I don't want to spend slaving over a stove.
Start with a glass baking dish. Put the olive oil, garlic and red pepper in the bottom of the dish. Spread it evenly around. Place the chicken breasts on top of the oil, garlic and pepper. Pour the marinara/tomato sauce over the chicken. Sprinkle most of the cheese over the sauce. Spread all of the croutons evenly over the cheese. Sprinkle the remaining cheese over the croutons. Place it uncovered into the oven at 350 degrees for 50 minutes. Depending on your oven, you may have to cook for a full 60 minutes.
Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
5 or 6 boneless skinless chicken breasts
2 cups marinara/tomato sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
5 or 6 boneless skinless chicken breasts
2 cups marinara/tomato sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons
Update
I have been trying a TON of Pinterest recipes and projects. I am going to organize all of the pics (and my thoughts) and post soon!
Saturday, July 7, 2012
Cajun Chicken Fettucini Alfredo
I tried this wonderful recipe tonight for the family! I found it very easy and yummy. The original comments are in black and my additions are in red.
Cajun Chicken Fettuccine Alfredo
Good stuff going on here: boneless skinless chicken breasts, Cajun blackening spice, butter, olive oil, garlic cloves, grape tomatoes, dry white wine (or chicken broth,) heavy cream (or half-and-half,) good quality, freshly grated cheeses like a blend of Asiago, Parmesan, Fontina, and herbed goat cheese, spices.
Are you in, yet? Good!
Cook fettuccine according to the package directions for “al-dente.” Pour pasta into a large colander. Immediately rinse the pasta with hot tap water to rinse off some of the excess starch so that the pasta doesn’t turn into a sticky, clumpy mass. Drain.
I actually used Angel Hair Pasta because that is what I had on hand. However, I wished I had used the fettuccine instead. The Angel Hair just didn't provide enough of the pasta to balance out the alfredo in this meal.
Rinse the chicken breasts in cool water, and pat dry with a paper towel.
Lay a large sheet of plastic wrap onto a clean surface, and place a chicken breast on top.
Lay another large sheet of plastic wrap on top of the chicken breast, and gently pound and flatten to an even 1/4 inch thickness. I have found the most effective way to flatten a chicken breast without completely obliterating it is to start from the center of the thickest part, and pound while working outward.
Sprinkle a hefty amount of cajun seasoning on each side of the flattened chicken, pressing to adhere. I like Chef Paul Prudhomme’s brand of blackened steak seasoning. Don’t be shy with the cajun seasoning! It’s adds a nice punch flavor that helps cut through the richness the Alfredo sauce.
I used Tony Chachere's Blackened Seasoning, which turned out really well. I really coated the chicken pieces because this family likes things spicy! I had a little kick to it, but it wasn't overwhelming. Very nice!
Heat 1 tablespoon of the butter, and 1 tablespoon of olive oil in a large skillet over medium high heat. Also, preheat the oven to 350 degrees.
The skillet is hot enough when the butter just begins to brown.
Place chicken in the pan and sear one side until it is very brown, about 3 minutes. I had 4 flattened chicken breasts, but only 3 would fit in my pan. That’s OK. I just worked in batches. If you need to do the same, and the pan seems dry before you are done, add a touch more olive oil and let it get hot.
I actually seared for 4 minutes on each side, which I found was just right if you want it to be truly blackened.
Once the first side of the chicken is very brown, flip it over and cook the other side until very brown–about an addition 1 1/2 minutes. When the chicken has been seared on both sides, transfer it to a rimmed baking sheet, and bake for 10 minutes, or until chicken is done, and no longer pink in the middle.
Oh! Don’t forget to turn off the heat under the skillet when you are done with it.
Slice the chicken against the grain, into thin strips. I think the longer thin strips make for a more dramatic presentation.
But since we decided to share this decadent meal with our sons, I sliced the strips again cross-wise to make bite sized pieces. It’s not as dramatic, but it did save me from eating cold pasta because I spent so much time cutting up their chicken. Win-win.
Set the chicken aside.
Give the grape tomatoes a quick rinse, and slice them in half lengthwise. Set those aside while you chop the garlic.
I did not use tomatoes because the kids have an aversion to them and I didn't use fresh garlic. It provided the same flavor and I found it ia little easier.
My quick tip to mince garlic: peel the garlic and place a knife on top of the clove.
Hold the knife handle steady with your dominant hand. Then give the blade of the knife a quick whack with your other fist. Carefully now! Nothing ruins date night faster than a trip to the Emergency Room.
The garlic clove should be nice and flat. Smashing the garlic will also bruise it so that it can readily release its oils. Garlic oil is a very good thing.
Give the smashed garlic a quick chop. I end up running the knife across the smashed clove twice for a nice quick mince. Reheat the skillet over medium-high heat.
Pour in the white wine, and deglaze the pan by whisking all of the delicious brown bits off of the bottom of the pan. If wine is not your thing, or if you are like me and in your overzealous attempt to remove the cork you shattered off the top of the wine bottle, then chicken broth will do nicely.
Tried this with chicken broth and it did just fine.
Add the tomatoes, minced garlic, and salt & pepper to the pan. Stir and saute the mixture for a minute or two to lightly caramelize and soften. Smash the tomatoes a bit with the back of a wooden spoon.
Reduce the heat to medium-low, and pour in the cream. Give it a quick stir.
Then just for fun, add another tablespoon of butter. Continue to stir the cream mixture as it simmers for 3 to 4 minutes. The sauce will reduce slightly during this time.
Now it’s time for the best part…the cheese! Turn off the heat under the skillet, then add all of the cheeses to the pan. I like a cheese blend very similar to that used in my lasagna recipe–Asiago, parmesan, fontina, and herbed goat cheese.
The Asiago and parmesan are obvious choices for an Alfredo sauce, but I like the creaminess the fontina adds, and the complexity of the herbed goat cheese. You can go with my blend, or all parmesan, or parm & Asiago. Bottom line: use what you like, just be sure to use a full 2 cups of it. Stir the cheese into sauce until the cheese is completely melted and smooth.
Voila! Alfredo sauce! Now if it were up to me, I’d rip off chunks and crusty bread and use it scoop up the sauce, and call it dinner. But since I was feeding others, I went the more traditional route.
Pour the cooked fettuccine into the Alfredo sauce.
Toss the chicken on top of the fettuccine. By now the soon-to-be-recipients of this deliciousness are hovering in the kitchen. Tell ‘em to shoo! We are almost done.
Use a pair of tongs to toss the pasta and chicken in the Alfredo sauce until everything is evenly distributed.
This was an amazing recipe!! The site I found the original recipe on was: http://comfortablydomestic.com/2011/03/05/cajun-chicken-alfredo/ It's a great site.
Cajun Chicken Fettuccine Alfredo
Good stuff going on here: boneless skinless chicken breasts, Cajun blackening spice, butter, olive oil, garlic cloves, grape tomatoes, dry white wine (or chicken broth,) heavy cream (or half-and-half,) good quality, freshly grated cheeses like a blend of Asiago, Parmesan, Fontina, and herbed goat cheese, spices.
Are you in, yet? Good!
Cook fettuccine according to the package directions for “al-dente.” Pour pasta into a large colander. Immediately rinse the pasta with hot tap water to rinse off some of the excess starch so that the pasta doesn’t turn into a sticky, clumpy mass. Drain.
I actually used Angel Hair Pasta because that is what I had on hand. However, I wished I had used the fettuccine instead. The Angel Hair just didn't provide enough of the pasta to balance out the alfredo in this meal.
Rinse the chicken breasts in cool water, and pat dry with a paper towel.
Lay a large sheet of plastic wrap onto a clean surface, and place a chicken breast on top.
Lay another large sheet of plastic wrap on top of the chicken breast, and gently pound and flatten to an even 1/4 inch thickness. I have found the most effective way to flatten a chicken breast without completely obliterating it is to start from the center of the thickest part, and pound while working outward.
Sprinkle a hefty amount of cajun seasoning on each side of the flattened chicken, pressing to adhere. I like Chef Paul Prudhomme’s brand of blackened steak seasoning. Don’t be shy with the cajun seasoning! It’s adds a nice punch flavor that helps cut through the richness the Alfredo sauce.
I used Tony Chachere's Blackened Seasoning, which turned out really well. I really coated the chicken pieces because this family likes things spicy! I had a little kick to it, but it wasn't overwhelming. Very nice!
Heat 1 tablespoon of the butter, and 1 tablespoon of olive oil in a large skillet over medium high heat. Also, preheat the oven to 350 degrees.
The skillet is hot enough when the butter just begins to brown.
Place chicken in the pan and sear one side until it is very brown, about 3 minutes. I had 4 flattened chicken breasts, but only 3 would fit in my pan. That’s OK. I just worked in batches. If you need to do the same, and the pan seems dry before you are done, add a touch more olive oil and let it get hot.
I actually seared for 4 minutes on each side, which I found was just right if you want it to be truly blackened.
Once the first side of the chicken is very brown, flip it over and cook the other side until very brown–about an addition 1 1/2 minutes. When the chicken has been seared on both sides, transfer it to a rimmed baking sheet, and bake for 10 minutes, or until chicken is done, and no longer pink in the middle.
Oh! Don’t forget to turn off the heat under the skillet when you are done with it.
Slice the chicken against the grain, into thin strips. I think the longer thin strips make for a more dramatic presentation.
But since we decided to share this decadent meal with our sons, I sliced the strips again cross-wise to make bite sized pieces. It’s not as dramatic, but it did save me from eating cold pasta because I spent so much time cutting up their chicken. Win-win.
Set the chicken aside.
Give the grape tomatoes a quick rinse, and slice them in half lengthwise. Set those aside while you chop the garlic.
I did not use tomatoes because the kids have an aversion to them and I didn't use fresh garlic. It provided the same flavor and I found it ia little easier.
My quick tip to mince garlic: peel the garlic and place a knife on top of the clove.
Hold the knife handle steady with your dominant hand. Then give the blade of the knife a quick whack with your other fist. Carefully now! Nothing ruins date night faster than a trip to the Emergency Room.
The garlic clove should be nice and flat. Smashing the garlic will also bruise it so that it can readily release its oils. Garlic oil is a very good thing.
Give the smashed garlic a quick chop. I end up running the knife across the smashed clove twice for a nice quick mince. Reheat the skillet over medium-high heat.
Pour in the white wine, and deglaze the pan by whisking all of the delicious brown bits off of the bottom of the pan. If wine is not your thing, or if you are like me and in your overzealous attempt to remove the cork you shattered off the top of the wine bottle, then chicken broth will do nicely.
Tried this with chicken broth and it did just fine.
Add the tomatoes, minced garlic, and salt & pepper to the pan. Stir and saute the mixture for a minute or two to lightly caramelize and soften. Smash the tomatoes a bit with the back of a wooden spoon.
Reduce the heat to medium-low, and pour in the cream. Give it a quick stir.
Then just for fun, add another tablespoon of butter. Continue to stir the cream mixture as it simmers for 3 to 4 minutes. The sauce will reduce slightly during this time.
Now it’s time for the best part…the cheese! Turn off the heat under the skillet, then add all of the cheeses to the pan. I like a cheese blend very similar to that used in my lasagna recipe–Asiago, parmesan, fontina, and herbed goat cheese.
The Asiago and parmesan are obvious choices for an Alfredo sauce, but I like the creaminess the fontina adds, and the complexity of the herbed goat cheese. You can go with my blend, or all parmesan, or parm & Asiago. Bottom line: use what you like, just be sure to use a full 2 cups of it. Stir the cheese into sauce until the cheese is completely melted and smooth.
Voila! Alfredo sauce! Now if it were up to me, I’d rip off chunks and crusty bread and use it scoop up the sauce, and call it dinner. But since I was feeding others, I went the more traditional route.
Pour the cooked fettuccine into the Alfredo sauce.
Toss the chicken on top of the fettuccine. By now the soon-to-be-recipients of this deliciousness are hovering in the kitchen. Tell ‘em to shoo! We are almost done.
Use a pair of tongs to toss the pasta and chicken in the Alfredo sauce until everything is evenly distributed.
This was an amazing recipe!! The site I found the original recipe on was: http://comfortablydomestic.com/2011/03/05/cajun-chicken-alfredo/ It's a great site.
Tuesday, July 3, 2012
Pineapple Plant!
Okay, I saw this and just had to try it! As you can see, you simply take the top off of a pineapple, put in a dish of water for three days and then plant it! You get (or at least you are supposed to...) this great looking plant! I will take a picture of my pineapple top, which is still in the dish of water phase and you can follow my triumph or failure in this. I am looking forward to seeing this one work out! Here is the post that I used to do this: http://modcloth.tumblr.com/post/9424087309/diy-of-the-day-did-you-know-that-you-can-simply
This is what I am supposed to get:
My own pics will follow!
This is what I am supposed to get:
My own pics will follow!
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