My baby Boy turned 4 this past weekend with a totally awesome Turtle Party!! He had so much fun, and it was such a blast with all our friends and family! Here are some pictures of the party , and the two biggest hits – Turtle food ( gold fish ) and Sewer Lids ( Oreos! )
Cheesy Crescent Rolls November 20, 2014
OMG – these were amazing dippers to the soup I made this week! YUMMMM!
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 4 sticks mozzarella string cheese, cut in half 2 tablespoons chopped fresh rosemary 1/4 cup grated Parmesan cheese
1. Heat oven to 350°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
2. Separate dough into 8 triangles.
3. Place 1 piece of string cheese on wide end of each dough triangle. Sprinkle each piece of string cheese with 1/4 teaspoon rosemary and 1/4 teaspoon Parmesan cheese.
4. Roll up each, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Place on cookie sheet.
5. Top each crescent with some of remaining rosemary and Parmesan cheese.
6. Bake 12 to 14 minutes or until golden brown. Serve immediately.
It was a brisk day in Pittsburgh last saturday, and after the christmas parade, I wanted some soup – what else?!?! This was amazing – and can be made in the crock pot! Woo! The best part was the new cheesy bread side that I made to dip in this – omg yum!
2 15-ounce cans diced tomatoes
1 10-ounce can tomato sauce
¼ cup fresh basil, finely chopped
3 teaspoons minced garlic
1 tablespoon salt
1 teaspoon pepper
1 medium white onion, diced
1 cup heavy cream
4 cups chicken or vegetable broth
2 cups shredded parmesan cheese
3 tablespoons butter
¼ cup flour
1 cup heavy cream OR half & half
1.Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
2.About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
3.Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
4.Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
5.Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.
Oktoberfest Pork with Dill Sauce November 1, 2014
Had to make this during october – and I will use any excuse to make spaetzel!! :)
1/2 cup all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon pepper
1/4 cup 2% milk
1-1/2 cups dry bread crumbs
2 teaspoons paprika
6 pork sirloin cutlets (4 ounces each)
6 tablespoons canola oil
1/2 cup greek yogurt
Fresh Dill weed – to your taste
In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika.
Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere.
In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown.
Mix in a small bowl , fresh dill and greek yogurt. Dollup on Pork.
My brother in law gave us a delicious jar of fresh honey, and as soon as I saw this recipe on pinterest, I knew I had to try it – WOW this was sooo delicious!! The chicken is so tender, and this sauce was amazing – sooo good to dip our side of broccoli in too!
1 cup vegetable oil
1 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts, cut crosswise in half
Kosher salt and freshly ground black pepper, to taste
2 large eggs, beaten
For the honey garlic sauce
1/2 cup honey, or more, to taste
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon cornstarch
In a medium saucepan over medium high heat, combine honey, garlic and soy sauce. In a small bowl, combine cornstarch and 1/4 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes; set aside.
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine flour, thyme, oregano, paprika and cayenne pepper.
Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour mixture, dip into eggs, then dredge in flour mixture again, pressing to coat.
Working in batches, add chicken to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
Serve immediately with honey garlic sauce.