Marriage Survival Kit

One of my good friends/co-worker was having a bridal shower thrown by her bridesmaids. Here's my problem.... I threw her a bridal shower already with all of our colleagues. I didn't want to attend the other bridal shower empty handed, but I also didn't want to go spend a fortune.
Check out what I did for her! And you know what!? I bought all but the Toolbox from Dollar Tree!

OH man I guess I forgot to take a picture of the best one!!
I also bought a box of screws..... and it said "Well you know what these are for ;) "

Pesto Chicken Pasta

Original recipe here

What you see HIGHLIGHTED is what I do different from the original recipe to make it work for me.

The orginal recipe didn't come with any type of meat in it, so of course I had to add some chicken. GREAT CHOICE!! Its good to eat both hot and cold. Leftovers are just as good too! OH and it doesn't require you to make any side dish! HOW FREAKING EASY IS THAT! Ya'll, for real. I love one pot meals. Less dishes, less trying to get everything cooked at the same time. SO EASY. 

• 2 cups whole wheat or gluten free any shape pasta, uncooked  
• 1 cup pasta water
• 2 large garlic cloves, minced
• 1 tbsp olive oil, extra virgin
• 1/4 cup + 2 tbsp pesto, divided (organic or all natural) I just bought a packet of pesto and mixed it up by following the directions on the back.
• 2 cups grape tomatoes, cut in halves
• 4 cups small broccoli florets
• 1/3 cup sun dried tomatoes, thinly sliced I did not buy these. 
• 1/2 cup (2 oz) Parmesan cheese, shredded. I just sprinkled parmesan cheese on top before I served it.
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/8 tsp or more red pepper flakes
• 2 CHICKEN BREAST

     

 

Directions

1. Cook pasta as per package instructions, reserve 1 cup of pasta water, drain and set aside.
2. WHILE PASTA IS COOKING - SPRINKLE SOME ONION AND GARLIC SALT ON BOTH SIDES OF THE CHICKEN. ADD A LITTLE OLIVE OIL TO THE PAN ON MEDIUM HIGH. COOK CHICKEN THROUGHLY. ONCE DONE LET IT COOL AND GO TO NEXT STEP.
3. While pasta is cooking, get all ingredients ready. Preheat large deep skillet on medium heat and add olive oil and garlic. Saute for 30 seconds, stirring frequently. Add 1 tbsp pesto, tomatoes and stir. Cook for 1 - 2 minutes and stir again. Cook another 1 - 2 minutes. Move to one side of the skillet and make sure the empty side of is positioned directly over heat. Add 1 tbsp pesto and broccoli, stir and cook for 4 minutes, stirring once.
4. CHICKEN IS COOLED OFF BY NOW, SO I CUT IT INTO BITE SIZES. AND THEN ADD IT TO ALL OF MY OTHER INGREDIANTS.
5. Remove skillet from heat and add remaining 1/4 cup pesto, sun dried tomatoes, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavors marinate for a few minutes. Do not cover because broccoli will become a mushy mess. I also like to add half Parmesan cheese (I WAIT UNTIL THE VERY END.) in this step and the other half right before serving. Serve hot.




Storage Instructions: Refrigerate covered for up to 3 - 5 days. Freeze in an airtight container for up to 3 months.

Salisbury Steak Meatballs

Ok, guys... I am going to try, TRY to write out a new recipe each week. Now don't hold me to that. School has started and I have a little munchkin that likes to occupy every second of every day. Which is fine, but you know it would be lovely to pee alone every once in a while. As I am typing this sucker out, I am watching him talk to himself while laying in his crib. He's been running a fever the last few days, so it's nice to see him back to his chipper self.
I know you didn't come to read about my life but to find a yummy, shove in yo' mouth recipe. Now on with it....

Original recipe is here

I absolutely love this recipe because it is a crockpot one. However, it requires you to create hamburger patties, flour, and brown them and THEN put them into the crockpot. If you're like me, I want a crock pot meal that requires little, to no effort at all! Ain't no body got time for that!! I cooked it in the crockpot for 2 hours on high, but you can cook do longer, I'm sure. I just forgot to get it started and after the 2 hours it was perfectly fine to eat.

Here's my super easy way!
Items needed:
1 can cream of chicken
1 envelop of onion mushroom soup
1 small can of chicken
1 pack of au jus
1 frozen bag of meatballs
Half a cup of water.

*BUY CROCKPOT LINERS! They are absolutely amazing and easy clean up! Basically a gift from God. TRUST ME. Like for real. Stop reading this and go get some right now if you don't have them already.

I put everything into the crockpot and mix it well. I poured in about 1/2 the bag of meatballs because that's all we really need for us, but there's going to be plenty of gravy if you need to do all of the bag.
Mix the meatballs up so that the gravy is covering the meatballs. Throw the lid on and let it cook on high for at least 2 hours.

When it was about done, I made some homemade mashed potatoes. I added some onion and garlic powder to give it some more flavor. Throw in some cream cheese for some even more yumminess.

When the meatballs were done, I plopped a nice spoonful of potatoes into a bowl and had a heaping amount of meatballs and gravy right on top!

So much easier than the originally recipe, especially if you don't have the prep time beforehand.

Enjoy!!

Chicken Yakisoba

Yakisoba--- I don't even know what that means. However I love this recipe and I've made it super easy!! LIKE REALLLLY EASY!

Picture from original site

The original website I got it from is HERE

Original Recipe

Items Highlighted is what I did different. Are you ready for this?

Ingredients

• ½ head green cabbage    DIDNT BUY
• 1 medium yellow onion DIDNT BUY
• 2 medium carrots DIDNT BUY
• 1 small crown broccoli DIDNT BUY
• 2 inches fresh ginger DIDNT BUY
• 1 large chicken breast
• 2 Tbsp vegetable oil
• 2 (3 oz.) packages ramen noodles
• seasoning packets discarded
• 1 tsp sesame oil (optional) DIDNT BUY
• ¼ cup soy sauce
• ¼ cup worcestershire sauce
• 2 Tbsp ketchup
• (up to) 1 Tbsp sriracha hot sauce
• 1 Tbsp sugar

So you're probably wondering why THE HECK I didn't buy all those veggies. I buy a frozen bag of broccoli stir fry veggies instead! YA!!! Im not gonna lie, ginger looks scary and I don't know how to man handle that thing. 

Instructions

1. BLAH BLAH BLAH. DID NONE OF THIS. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. NOPE ---> Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute 
3.  Add the chicken strips and cook until they are no longer pink (about five minutes).
4. Once the chicken is cooked through, add all of the vegetables. DUMP IN THE FROZEN STIR FRY VEGGIES AND ADD A TAD BIT OF WATER. THROW THE LID ON THE PAN AND LET THEM WILT DOWN. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
5. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).
   
   
   Now that wasn't too hard now was it! I love this recipe! It has become one of my go-to's when I wasn't something different and quick. Hope you love it!!

Chicken Alfredo French Bread Pizza

The name may be complicated to say but the recipe is anything but complicated. It's one of our go to recipes on those days that we're just too tired to cook. Oh and you know what else! It's so super cheap to make. EVEN BETTER HUH?! We've tried a few different types of french bread pizza's, adding different toppings, but I think this one is my favorite.

It feeds 2-4 people. Mr. C and I usually eat half and then eat the leftovers the next day. It's just as good.

So lets get started. Here is what you'll need-

• 2 boneless skinless chicken breast
• 1 loaf of french bread
• mozzarella cheese
• alfredo sauce 
• italian seasoning- OPTIONAL
• garlic powder- OPTIONAL
• onion powder- OPTIONAL
• olive oil

 Here's a tip! At our grocery store by the bakery they have a french loaf of bread that is already sliced up. Holy hell. It can't get much easier than that. Half that work is done for you!

I like to start off with adding a little dash of olive oil to the skillet then heating up to a medium temperature. While that is heating I season the chicken breast. I used Italian Seasoning, Garlic Powder, and Onion Powder but it really is up to you and your preference. 

Cook the chicken thoroughly! I always check to make sure its done by cutting the chicken in half. While you're waiting for that to cook go ahead and pre heat the oven on 350 and if time permits, cut the loaf of bread. Cut it down the middle LONG ways, that that the inner, soft, yummolicious bread is exposed. Then cut it into smaller pieces. I like to cut ours into 8 pieces. that way they're easier to handle when you're eating.

Once the chicken is done lay it on a cutting board to cool. While you're waiting spoon some alfredo onto each piece of bread slice. For my 8 pieces I do roughly a tbps per piece. This is also your own preference.

 Afterwards cut the chicken up into small chunks. I like to call the chunks- Nina Size. Well because Mr. C's size is a heck of a lot bigger than mine. 

Place the chicken chunks onto each slice of bread.

Now add some mozzarella cheese! 

Place in the oven for about 10 minutes or until the cheese is melts.

Don't judge my fancy 'fine china' dinner plate. The less dishes I have to do, the happier I am. :)

ENJOY!!

Hometown Tribute- Mexican Pinwheel Recipe

Let me start off by saying.... I did not grow up in Mexico. I spent half of my childhood in an itsy bitsy teeny weeny town in Kansas. REAL FUN HUH? And to show you how tiny it was... We had 1 blinking light at a 4 way stop. MAAAAYBE 4 restaurants, 1 grocery store (that I think, its required, if you live in that town, you'll probably have worked at.) and the unforgettable train track that ran right through the middle of that town. You could be on one side of town and hear the train horn and know to hurry and try to speed up to beat being stuck by the train. Its pretty much guaranteed you will be stuck by that dreaded train every stinking day of you life while you are in that town.

Any ways. Back to the yummmmmy recipe. I got this recipe from my greatest, longest best friend Jennifer. I did change a few things though. This recipe is something I think EVERYONE made sure to show up to school, just to have this for lunch. Not even kidding. If there was an award for our favorite cafeteria food that we were served, this would hands down be the winner. 

Here we go fellow classmates and new friends-

This made about 8 pinwheels.

1 can jumbo refridgerator biscuits (Can use 2 cans of biscuits, with the same amount of other ingredients. The meat will be spread out thinner.)

1Lb hamburger

1 pkg taco seasoning

1 jar of tostitos queso dip (any nacho would work but I like this the best)

Preheat oven to degrees listed on biscuits. (Mine was 350)

 

Put all biscuits into a bowl and knead them all together to form one large ball. Jennifer suggested and I thought was a wonderful idea is let the dough sit for a little bit so its easier to roll out. I stuck mine on the stove because it will warm up quicker since the oven was running.

 

Go ahead and brown hamburger. Drain. Then add taco seasoning according to directions (My taco seasoning suggested 3/4 of a cup of water, I just used 1/2 cup. I didn't want any runniness)

 

  Then roll out on a floured surface. I try to get it rolled out thin and as close to a rectangle shape as possible. But obviously Im not too picky. Probably about a 1/4 of an inch or a little thinner.

  I then did a small layer of queso dip onto the dough. The original recipe doesn't do this, but I figured, more cheese will make it even better. Obviously :) 

 Then spread taco meat on top of rolled out biscuits.

 Then you will roll up cinnamon roll style.

 YUMMY GOODNESS!

 Afterwards, cut in inch slices and place on greased cookie sheet.

 

Bake according to biscuit directions. I cooked for 10 minutes.

 

 

Took them out and added a dollop of cheese on each one and then cooked for another 3-5 minutes.

Hope you enjoy this!! Fairly easy and doesn't require many ingredients.
However this can get messy!! But you will survive..

Little bit of this, add some of that.

You know those days where you should probably head to the grocery store, but you don't even feel like getting out of your comfy clothes... YAAAA this was one of those days. Sometimes you just gotta use what you have and make it work.

Its a throw ingredients together and hope it turns out. Well let me tell you it turned out YUMMY.
1 lb of ground meat.
1 packet of dry French onion soup.
1 cream of mushroom.
1/4 cup of milk.
Egg noodles.

1. Cook noodles as directed on package.
2. Cook ground meat in a skillet. Drain.
3. Pour the  cream of mushroom soup, french onion soup packet, and milk in with the cooked meat. Cook on low, mixing it together.
4. Once noodles are finished mix with meat mixture. Now eat and enjoy.

FOUR EASY STEPS. SO EASY and person who lives on Hamburger helpers could make it. (Hey, I eat those sometimes. No judgement here)

Newborn Crochet Vest- FREE!!

Materials: 4 ply yarn. Hooks: Sz J/6.00mm and G/4.25. Yarn Needle

Stitches to know: Chain (C), Double Crochet (DC), Slip Stitch (SS), Half Double Crochet two together (HDC2TOG), Ribbed Stitch. (Fpdc, Bpdc, repeat to end. Links are provided)

Ribbed Stitch helpful websites:

Explains ribbed stitching: http://www.dummies.com/how-to/content/how-to-crochet-poststitch-ribbing.html

Explains how to do front post: http://www.dummies.com/how-to/content/how-to-work-frontpost-doublecrochet-  stitches.html

Explains how to do back post: http://www.dummies.com/how-to/content/how-to-work-backpost-doublecrochet-stitches.html

The chain up will count as a stitch. Total stitch number will be in parenthesis at the end of each step.

WITH G HOOK:

1. CHAIN 40
2. Dc in the 4^th chain. Dc to end. Ch 2. Turn. (38)
3. Ribbed stitch into the Dc from previous step. Links posted above on how to do this. In last Dc in last stitch. Ch 2. Turn. (38)
4. Ribbed stitch again into the previous step. (Once you are done with your first row of ribbed stitching and turn, you will look at the stitches the way they appear. If it is now a Fpdc, you will do another Fpdc into that stitch. If it looks like a Bpdc you will put a Bpdc into that stitch.) Dc in last stitch. Ch 2. Turn (38)

* You should have 1 row of Dc. Then two rows of Fpdc/Bpdc.

5. SWITCH TO J HOOK: Hdc to end. Ch 2. Turn. (38)

6-10. Repeat step 5. (38)

11. Hdc 16. Ch 2. Turn (17)

12. Hdc2tog. Hdc 14. Ch 2. Turn. (16)

13. Hdc 13. Hdc2tog. Ch 2. Turn. (15)

14. Hdc2tog. Hdc 7. Ch 2. Turn. (9)

15. Hdc 6. Hdc2tog. Ch 2. Turn. (8)

16-22. Hdc to end. Ch 2. Turn. (8)

23. Hdc 7. Finish off with a slip knot. (8)

*Now work on the other side of the sleeve part.

24. Insert hook. Ch 2. Hdc 16. Ch 2. Turn (17)

25. REPEAT STEPS 12-23

*Back side of vest.

26. REPEAT STEPS 1-10. (38)

27- 29. Hdc to end. In step 29 ch 1 instead of 2. Turn. (38)

30. Sl 6. Ch 2. Hdc 25. Leave the rest undone. Ch 2. Turn (26)

31-39. Hdc to end. Ch 2. Turn. (26)

40. Hdc 7. Sl 10. Hdc 8. Finish off with a slip knot but leave a long tail to be weaved in. Attach needle. (26)

*Match up the front and the back.

*Photo below shows what areas need to be weaved closed.

*Helpful tip: Instead of cutting the long tail, weave it in and out of just one side of the vest until you get to the area that is need to be weaved closed.

41. SWITCH BACK TO G HOOK. Add ribbed stitch to each sleeve area. There will not be specific stitches that you are able to crochet in. You will need to use your judgment as to where to add a stitch. You will do one row of double crochet, then one row of ribbed stitching. Fasten off and do other sleeve. (I had approx. 40-45 Dc around sleeves.)

42. Single crochet around neck area. (Approx 60-65 sc)

*Buttons can be added.

*Please fill free to sell your item made from my pattern. I would love it if you would mention my site for others to view my love of crafting. However please to not share or claim this pattern as your own. Give credit where credit is due. Enjoy!

Easiest Cookie Recipe....EVER!

So are you ready for the easiest and softest cookie recipe EVER? Well here it goes. I got this recipe from Mr. Craig's mama and I absolutely love it. This will cook about 2 dozen.

 There are so many different varieties of flavors you can do. Here's what I've done.
* White cake mix tastes like sugar cookies. I've added food coloring to coordinate with different holidays and also added sprinkles.Easy Peasy.
* Chocolate cake with reeses pieces in them.
* Strawberry cake with dried cranberries. It reminds me of a fruit loop taste.
* Pumpkin spice cake with cream cheese frosting.

All you need:
2 eggs
1 box of cake mix (ANY flavor)
1/3 cup of oil
any add ins- nuts, chocolate chips, reeses pieces, dried fruit.... SO MANY MORE to choose from.

Pre Heat oven to 375

Dump all ingredients into a bowl. Its going to look like there is not enough liquid to mix it. TRUST ME there is!

See I told you so. :) Its going to be thick like store bought cookie dough.

Roll pieces into about a 1inch ball. Your hands will get oily.

Put cooking spray on a cookie sheet. So they don't stick. I press down a little bit on each ball. Just a little so they still have a round shape.

I usually cook them using the ball method but for today I made them into hearts for Valentines Day.

Put them in the oven. For my oven- they cook for 8 minutes. I suggest checking them at 8 minutes and see if yours are finished. The bottoms will be a golden brown.

Like I said there is SOOO many flavors you could make. Hope you enjoy this recipe. I would love to hear the variations that you have done!!

"When in doubt put bacon around it" Recipe Redo- Bacon Wrapped Chicken.

Wondering where the quote from the title came from? YUP that would be from Mr. Craig as he was eating dinner tonight. Which was obviously the bacon wrapped chicken.

If you've followed me for a while now you've notices I 'redo' recipes. I don't know if Im just a rule breaker and being rebellious or if its just my creative side, but I can never follow a recipe 100% of the way. Im always switching something, I hardly ever measure (especially if its seasonings. Eye ball that shiznet) and I sometimes don't even use things that they suggest. I make the recipe MY way.

So tonight I made bacon wrapped chicken. SOOO GOOD. The original recipe will be shown below and what is HIGHLIGHTED is how I did it. This photo is not mine. I forgot to take a picture, because we ate it too fast. OOPS
Original recipe can be found HERE

Not my photo. Mine disappeared. :(

• 4 skinless, boneless chicken breast halves - 2 Chicken breast (since theres only 2 of us)                       
• 1/2 (8 ounce) package cream cheese, sliced - Appox 1/4. It's really however much you want to add. So you choose!                      
• 4 slices bacon - I did use 4. 2 around each chicken breast. The more the better it will be. OBVIOUSLY.                       
• 1 teaspoon chopped fresh chives- Did not use.                        
• 1 (10.75 ounce) can condensed cream of chicken soup    - Used cream of celery instead. I have used cream of chicken in the past and it's just as good.    
• 1/2 cup mayonnaise  - DID NOT USE. This actually would gross me out.
• 1/2 cup milk
• 1 teaspoon lemon juice - DID NOT USE  
• 1/4 teaspoon ground black pepper          
• pinch of salt       

• I ADDED GARLIC SALT AND  ONION POWDER FOR FLAVOR.
  
  Tip: pre-cook the bacon in a skillet until its brown but still flexible. After reading the reviews on the original website many people suggest this because the bacon was not getting cooked all the way.
                               

Directions

              

Preheat oven to 325 degrees F (165 degrees C).

1. Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives (no chives) in the middle of each breast and roll up. Wrap each rolled breast with 1 (2) slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
2. In a medium bowl, combine condensed soup, mayonnaise (Omit), milk, lemon juice (Omit), pepper and salt (add garlic salt and onion powder). Mix until smooth, then pour over chicken.
3. Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

Since there is just two of us, we have a lot of the topping mixture left. So I usually pour about half of the mixture onto the chicken breast and leave the rest in the bowl that I mixed it in. Throw the chicken into the oven and get it started on cooking. When it's about done I cook up some egg noodles. I use the leftover mixture that I saved from earlier and pour that onto the noodles.

Don't forget to pull the toothpicks out before eating. Im pretty sure they wouldn't be very appetizing jabbing you right in the mouth. 

Enjoy!