Are the kiddos hungry and dinner is still at LEAST an hour away from being ready?
Heck, are you hungry and there is no dinner in sight?!
My husband lovingly states (on a frequent basis) that whenever I get hungry, I get HANGRY...that's an evil combination of hungry and angry.
Honestly, in this state, I'm not responsible for my actions.
This recipe is so easy to make and satisfies any "hanger pain" in no time. It only takes a few minutes to prepare and less than 10 minutes to bake.
That's a no-brainer.
These Pizza Bites are a LITTLE like Totino's Pizza Rolls, with TONS less calories, fat, grease, preservatives, sodium, and artificial colorings and flavorings. (Can you tell that I am AGAINST processed foods?! DON'T SERVE THIS JUNK TO YOUR CHILDREN!! JUST DON'T!)
You can make these with homemade dough (I will post the recipe later) or you can buy store bought dough (works in a pinch).
The Ingredients:
Baking Dough (bread, rolls, etc). The biscuits in a can work really well if you're not making your own dough.
Turkey Pepperoni, Sausage, etc. cut into small, bite-sized pieces
Marinara Sauce
How To:
The hardest thing about this recipe is having to go to the store and pick it up. Otherwise, it's easy-peasy.
Roll your dough into small balls the size of a large marble. Roll it or spread it with your fingers until it is large enough to stuff with your meat.
Place your meat of choice into the dough. Pinch and roll the dough until all sides are closed and the meat is completely wrapped inside of the dough.
Place on a baking sheet and put in the oven.
Bake on 350 degrees for 10 minutes or less. Watch these! They will vary depending on size.
Take them out to cool, then serve with marinara sauce!
The Results:
I served these this weekend to my nieces and nephew while I was making dinner. I made about 20 rolls and it took less than 3 minutes for them to disappear.
My nieces, who are 2 years old, demolished AT LEAST 5 each, then fought with their uncle over the last one. I am not joking. They loved them!
These are always a big hit and they are so easy that you can practically throw them together at the last minute.
You could even stuff the dough with turkey sausage, spinach, and mozzarella cheese...oh Heavens! That would be AWESOME!
There are endless possibilities!
Monday, May 28, 2012
Bang Bang Shrimp
I sometimes tell people that my hubbs and I fell in love over BANG BANG Shrimp.
It's a stretch, considering that we ate it on our first date...I was smitten. He took some convincing!
Needless to say, one of our favorite things to share is the Bang Bang Shrimp at Bonefish Grill.
Although they have Bang Bang Wednesdays, where an appetizer is only $5.00, hubby and I want to eat it more often...without burning a hole in our pockets.
Although they have Bang Bang Wednesdays, where an appetizer is only $5.00, hubby and I want to eat it more often...without burning a hole in our pockets.
I found this recipe on Pinterest and modified it as usual to fit my tastes and on-hand ingredients.
Make sure you have lots of time, space, and patience...these are TOTALLY worth it.
I recommend serving this over greens to cool off your mouth :)
Ingredients:
SAUCE:
* 1/2 C mayo (or less if you want hotter sauce)
* 4-5 tsp. Hot Chili Sauce (or more if you want hotter sauce)
* 1 tsp. granulated sugar
* 1 tsp. rice vinegar
EGG MIXTURE:
* 1 egg, beaten
* 1 C milk
BREADING:
* 3/4 C All-Purpose Flour (I used whole wheat flour and it worked well too!)
* 1/2 C Panko Bread Crumbs
* 1 tsp. salt
* 1/2 tsp. black pepper
* 1/4 tsp. onion powder
* 1/4 tsp. garlic powder
* 1/4 tsp. dried basil
FOR FRYING:
* vegetable oil
How To:
The easiest way for me to cook something like this is to prepare all of my ingredients so that I just have to "grab and dump". This way you're not flipping out throughout the cooking process.
Start by mixing the breading and setting it aside in a shallow baking dish or a bowl.
Mix together the eggs and milk. Set aside.
Mix together the sauce and set aside.
Pour the oil in the pan (only a few inches) and heat it to about 350 degrees.
Start by dipping the shrimp in the breading, transferring it to the egg mixture, then back to the breading. (It should be double-breaded)
Drop the shrimp into the hot oil for about 2 minutes per side (or until they're golden brown)
Place on a paper towel on a cooling rack to chill. When shrimp has cooled slightly, put into another bowl and spoon the sauce on top (as much or as little as you like).
Serve over lettuce or a salad if you want. Eat by themselves if you're brave enough.
The Results:
I tweaked the recipe after I made this for the first time. It needed a bit more kick to it, so I would add a lot less mayo and a lot more hot sauce. Make sure that it's Hot AND Sweet Chili Sauce (that will give it the extra kick you want)
I served it on top of lettuce which takes the heat off quite a bit.
For a first time, it turned out pretty darn good! My hubby was impressed :)
I served this as an appetizer, but it could truly be an entire meal! YUM!
* 1/2 C mayo (or less if you want hotter sauce)
* 4-5 tsp. Hot Chili Sauce (or more if you want hotter sauce)
* 1 tsp. granulated sugar
* 1 tsp. rice vinegar
EGG MIXTURE:
* 1 egg, beaten
* 1 C milk
BREADING:
* 3/4 C All-Purpose Flour (I used whole wheat flour and it worked well too!)
* 1/2 C Panko Bread Crumbs
* 1 tsp. salt
* 1/2 tsp. black pepper
* 1/4 tsp. onion powder
* 1/4 tsp. garlic powder
* 1/4 tsp. dried basil
FOR FRYING:
* vegetable oil
How To:
The easiest way for me to cook something like this is to prepare all of my ingredients so that I just have to "grab and dump". This way you're not flipping out throughout the cooking process.
Start by mixing the breading and setting it aside in a shallow baking dish or a bowl.
Mix together the eggs and milk. Set aside.
Mix together the sauce and set aside.
Pour the oil in the pan (only a few inches) and heat it to about 350 degrees.
Start by dipping the shrimp in the breading, transferring it to the egg mixture, then back to the breading. (It should be double-breaded)
Drop the shrimp into the hot oil for about 2 minutes per side (or until they're golden brown)
Place on a paper towel on a cooling rack to chill. When shrimp has cooled slightly, put into another bowl and spoon the sauce on top (as much or as little as you like).
Serve over lettuce or a salad if you want. Eat by themselves if you're brave enough.
The Results:
I tweaked the recipe after I made this for the first time. It needed a bit more kick to it, so I would add a lot less mayo and a lot more hot sauce. Make sure that it's Hot AND Sweet Chili Sauce (that will give it the extra kick you want)
I served it on top of lettuce which takes the heat off quite a bit.
For a first time, it turned out pretty darn good! My hubby was impressed :)
I served this as an appetizer, but it could truly be an entire meal! YUM!
Tarragon Chicken Salad...FANCY!
This Chicken Salad is just what the title says...FANCY.
I love serving this to my Bunko friends because they think I'm a gourmet chef (they know me better though...)
There are several ways to serve this chicken salad and I love every one!
* stuffed tomatoes
* lettuce roll-ups (use a tooth pick to secure them)
* on a salad
* on a sandwich
* in a whole wheat wrap
I originally had this chicken salad at Bruegger's Bagels for lunch. I couldn't get enough of it and literally went back three times that week!
After I looked up the nutritional information (SHOCKING), I decided to start making my own at home...with slightly LESS fat and calories...the calories of the one at Bruegger's will astound you...and not in a good way.
The Ingredients:
2 C chopped Chicken
* you can use boneless or bone-in
* I like my chicken "chunked" and hubby likes his "shredded", so it's really your choice
1/4 C dried cranberries
1/4 C slivered almonds
1 stalk celery (optional)
1 tsp. lemon juice
1/4 C light mayo
1-2 tsp. dried tarragon
Salt and Pepper to taste
How To:
Start by boiling your chicken in water, tarragon, salt and pepper. Boil about 20 minutes or until cooked through. Take out of the water and set aside to cool.
Stir together lemon juice, mayo, salt, pepper, and tarragon.
Chop, cut, shred (whatever) your chicken into small pieces.
Mix the chicken into the mayo mixture.
If you're adding celery, this is the time.
Next, add the slivered almonds and dried cranberries.
Make sure everything is evenly coated. Put in the fridge to chill.
The Results:
I still can't get enough of this chicken salad. Please don't get me wrong...I'm a HUGE fan of regular, Southern-style homemade chicken salad...it's my favorite thing to eat on the Liner Beach Trip...but this just adds a little something special to the hum-drum daily life.
My mouth starts watering just thinking about eating this!
This recipe is just as easy as the typical chicken salad and takes about the same amount of time.
ENJOY!
I love serving this to my Bunko friends because they think I'm a gourmet chef (they know me better though...)
There are several ways to serve this chicken salad and I love every one!
* stuffed tomatoes
* lettuce roll-ups (use a tooth pick to secure them)
* on a salad
* on a sandwich
* in a whole wheat wrap
I originally had this chicken salad at Bruegger's Bagels for lunch. I couldn't get enough of it and literally went back three times that week!
After I looked up the nutritional information (SHOCKING), I decided to start making my own at home...with slightly LESS fat and calories...the calories of the one at Bruegger's will astound you...and not in a good way.
The Ingredients:
2 C chopped Chicken
* you can use boneless or bone-in
* I like my chicken "chunked" and hubby likes his "shredded", so it's really your choice
1/4 C dried cranberries
1/4 C slivered almonds
1 stalk celery (optional)
1 tsp. lemon juice
1/4 C light mayo
1-2 tsp. dried tarragon
Salt and Pepper to taste
How To:
Start by boiling your chicken in water, tarragon, salt and pepper. Boil about 20 minutes or until cooked through. Take out of the water and set aside to cool.
Stir together lemon juice, mayo, salt, pepper, and tarragon.
Chop, cut, shred (whatever) your chicken into small pieces.
Mix the chicken into the mayo mixture.
If you're adding celery, this is the time.
Next, add the slivered almonds and dried cranberries.
Make sure everything is evenly coated. Put in the fridge to chill.
The Results:
I still can't get enough of this chicken salad. Please don't get me wrong...I'm a HUGE fan of regular, Southern-style homemade chicken salad...it's my favorite thing to eat on the Liner Beach Trip...but this just adds a little something special to the hum-drum daily life.
My mouth starts watering just thinking about eating this!
This recipe is just as easy as the typical chicken salad and takes about the same amount of time.
ENJOY!
Thursday, May 10, 2012
Soda Can Cupcakes
You're going to laugh when I tell you about these simple cupcakes...or you'll jump for joy.
I did both because I LOVE baking cupcakes, but sometimes it just takes a while~especially if you're making them from scratch.
I offered to host BUNKO this month (because I'm crazy) and found this recipe just in the nick of time~
You only need 2 things for the cupcakes (not including the baking pans, topping, and non-stick spray)
Ingredients:
1 box strawberry cake mix
1 8 oz. can of Sprite
*for darker cakes I would add Coke/Pepsi instead*
For the topping, I used regular whipped topping and fresh strawberries
How To:
Dump the box mix into a bowl. Add the entire can of Sprite. Whisk until smooth.
THAT'S IT!
Pour them into baking cups (a little over 3/4 of the way full)
Follow baking instructions on the box. Mine went in 350 degrees for about 18 minutes. These will not rise as much as the regular recipe cupcakes, so make accommodations for this.
TOPPING: For a simple topping, spread Cool Whip on top and add a sliced strawberry.
The results:
My friends never believe me at first when I say that these cupcakes are almost better than the ones you make with eggs and oil and butter...but they REALLY ARE!
This version has less fat and calories, and they are lighter and fluffier (so you can fit more in your tummy)
Surprisingly, the soda takes the place of all other ingredients, making these just about the easiest cupcakes you've ever made.
I did both because I LOVE baking cupcakes, but sometimes it just takes a while~especially if you're making them from scratch.
I offered to host BUNKO this month (because I'm crazy) and found this recipe just in the nick of time~
You only need 2 things for the cupcakes (not including the baking pans, topping, and non-stick spray)
Ingredients:
1 box strawberry cake mix
1 8 oz. can of Sprite
*for darker cakes I would add Coke/Pepsi instead*
For the topping, I used regular whipped topping and fresh strawberries
How To:
Dump the box mix into a bowl. Add the entire can of Sprite. Whisk until smooth.
THAT'S IT!
Pour them into baking cups (a little over 3/4 of the way full)
Follow baking instructions on the box. Mine went in 350 degrees for about 18 minutes. These will not rise as much as the regular recipe cupcakes, so make accommodations for this.
TOPPING: For a simple topping, spread Cool Whip on top and add a sliced strawberry.
The results:
My friends never believe me at first when I say that these cupcakes are almost better than the ones you make with eggs and oil and butter...but they REALLY ARE!
This version has less fat and calories, and they are lighter and fluffier (so you can fit more in your tummy)
Surprisingly, the soda takes the place of all other ingredients, making these just about the easiest cupcakes you've ever made.
Baked Parsley Corn...WHAT?
Oh yeah I said it.
I'm baking corn smeared with butter, salt, pepper, and parsley.
And it's going to blow your mind.
Just wait.
Recipe:
FRESH corn on the cob (you can use frozen, but it won't be QUITE as good)
Butter (use the real stuff)
Parsley (fresh or dried)
Salt and pepper
Aluminum foil
*You could add garlic and/or parmesean to this also! The possibilities are ENDLESS!*
How To
Start by combining the butter with the herbs (parsley, salt, and pepper)
Smear this all over your corn on the cob (your hands are your best tool)
If you're adding cheese you can do this now or when you take it out of the oven
Wrap each ear of corn in aluminum foil (individually)
Bake on 200 degrees for about 25 minutes. Check it after this amount of time. You can always add time if it's not quite ready.
Leave in the aluminum for about 5 minutes to finish cooking.
Unwrap and eat!
PICTURES ARE COMING SOON!
I'm baking corn smeared with butter, salt, pepper, and parsley.
And it's going to blow your mind.
Just wait.
Recipe:
FRESH corn on the cob (you can use frozen, but it won't be QUITE as good)
Butter (use the real stuff)
Parsley (fresh or dried)
Salt and pepper
Aluminum foil
*You could add garlic and/or parmesean to this also! The possibilities are ENDLESS!*
How To
Start by combining the butter with the herbs (parsley, salt, and pepper)
Smear this all over your corn on the cob (your hands are your best tool)
If you're adding cheese you can do this now or when you take it out of the oven
Wrap each ear of corn in aluminum foil (individually)
Bake on 200 degrees for about 25 minutes. Check it after this amount of time. You can always add time if it's not quite ready.
Leave in the aluminum for about 5 minutes to finish cooking.
Unwrap and eat!
PICTURES ARE COMING SOON!
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