Monthly Archives: May 2013

cheesy chicken ro-tel dip

Standard

cheesy chicken ro-tel dip  I  frozen pizza, again?

 
For my 50th blog post I am sharing with you the first recipe I created as a new Domestic Engineer (thanks to my friend Beth for the awesome job title!). I say first recipe, but now that I think about it, this is really the only recipe that I have created completely on my own so far. I should work on that.

 
Here’s the story behind the dish:
This dip was created purely by accident. A few months after we moved here some fellow pastors’ wives and I got together for a Girls’ Night In. We were each supposed to bring a finger food, and I decided to take the opportunity to make a dip I had been wanting to try out.

The night of the party I go to make the dip only to discover that I don’t have everything I need, so I begin to freak out. (Not one of my finer moments.) Not only does it look like I can’t bring a dish like I promised, but I would also be making a bad impression on my new friends! Russell hears me freaking out and comes to see what’s going on. He helps me calm down enough to gather my thoughts and to think about what I can bring instead. Thinking through what is in my kitchen I somehow come up with the idea that these 4 ingredients would taste good together.

So I literally dump them all into a baking dish, finish getting ready, and run out the door; I didn’t even have time to heat up the dip because I was running late, but my friend let me heat it up in her oven when I got to her house. Thankfully the story has a happy ending as my friends all raved about the dip and made me promise to make it the next time we got together.

 
cheesy chicken ro-tel dip  I  frozen pizza, again?

Thanks to my friend Teri for being a hand model!

 
Cheesy Chicken Ro-Tel Dip
From the Kitchen of: Frozen Pizza, Again? (technically pre-FPA)

Prep Time: 25-35 mins
Servings: a lot!
Difficulty: Super Easy

{Ingredients}
1 (16 oz) block 2% milk Velveeta cheese, cubed
1 (8 oz) block reduced-fat cream cheese, cubed
2 cups cooked, shredded chicken
2 cans Ro-Tel, drained
tortilla chips

{Instructions}
Combine all ingredients in a 2 ½ quart baking dish that has been coated with non-stick cooking spray. Bake at 350°F until cheese is melted and everything is heated, about 20-30 minutes, stirring halfway through. Serve warm with tortilla chips.
 


-♥-
Katy

 

Linking up to: Tasteful Tuesdays, Saturday Show & Tell, and Monday Funday.

 
 
If you liked this recipe, you might also be interested in:

chicken rotel pasta  I  frozen pizza, again? sausage cheese crescent squares  I  frozen pizza, again? pita bread  I  frozen pizza, again?

Chicken Ro-Tel Pasta // Sausage Cheese Crescent Squares // Pita Bread

Advertisements

spicy thai noodles

Standard

spicy thai noodles  I  frozen pizza, again?

These noodles have all the toppings except for sesame seeds.

 
This dish has become a favorite in our house. It’s quick and easy to make (which I like) and super yummy (which both Russell and I like). This is a great go-to meal for those days you really don’t feel like cooking but you still need to feed your family; and you probably already have a lot of these ingredients in your kitchen.

 
spicy thai noodles  I  frozen pizza, again?

These noodles only have carrots and green onions.

 
Spicy Thai Noodles
From the Kitchen of: A Small Snippet

Prep Time: 20-30 mins
Servings: 6
Difficulty: Easy

{Ingredients}
1 box long pasta, linguine or thinner
crushed red pepper (optional – see notes)
¾ cup (6 fluid oz) sesame oil
6 Tbsp honey [don’t forget about my tip on how to easily measure out honey]
6 Tbsp soy sauce

optional toppings:
½ cup green onions
2 carrots
¾ cup peanuts (I used lightly salted)
½ cup fresh cilantro (reduce amount if using dried cilantro)
toasted sesame seeds

{Instructions}
Cook noodles according to package directions. Drain and return to pot.

While pasta is cooking prepare toppings: peel and shred carrots (you can use a regular cheese grater to shred the carrots); chop green onions, fresh cilantro, and peanuts.

Heat oil and crushed red pepper in a small saucepan over medium heat for 2 minutes. Pour heated oil through a mesh strainer/colander into a large glass or ceramic bowl (plastic might melt and metal will get too hot). Reserve oil and discard red pepper.

To strained oil, add honey and soy sauce; whisk until blended. Add noodles and desired toppings then toss until everything is well mixed. Noodles can be served warm or cold. (Russell and I prefer to eat them warm.)

{Notes}

  • For mild heat use ½ Tbsp crushed red pepper, for medium – 1 Tbsp, for hot – 1 ½ Tbsp, and for very spicy – 2 Tbsp. Leave the red pepper out all together if you would prefer non-spicy noodles.
  • Make sure to set a timer while the oil is heating. The longer you leave the red pepper in the oil the stronger the heat will be. Also, the oil will start to burn if you leave it on the heat too long (not that I know that from personal experience or anything).
  • I am trying to incorporate healthier choices into the recipes that I make. One way that I am doing that is using Barilla PLUS pasta instead of regular pasta. Not only is it a multi-grain pasta but it also adds protein to your dish, which is great for meals like this one that are meatless. [Wow, that sounded like a really awesome ad for Barilla, didn’t it? Let me assure you that this blog isn’t popular enough to warrant any sort of special treatment from big companies like Barilla, so this recommendation is completely my own with no incentive to give it other than wanting to share my discoveries with interested readers.]

 


-♥-
Katy

 

 
 
If you liked this post, you might also be interested in:

beef rice with meatballs and broccoli  I  frozen pizza, again? chicken rotel pasta  I  frozen pizza, again? hummus broccoli  I  frozen pizza, again?

Beef Rice with Meatballs and Broccoli // Chicken Ro-Tel Pasta // Hummus Broccoli

roasted zucchini and carrots

Standard

pork chops by marcia  I  frozen pizza, again?

You’ve seen this pork chop before! Find the recipe for it here.

 
This recipe isn’t really a recipe but more of a new cooking method – roasting. I wasn’t completely unfamiliar with the idea of roasting food, but I just didn’t know how to do it myself. Thanks to this recipe now I do. It’s a pretty simple concept actually and produces great results.

Russell and I decided that this is now our favorite way to eat carrots. Sadly, I have tried roasting zucchini twice since I discovered this recipe, but both times it turned out bland and soggy. If anyone has any helpful hints on how to season zucchini to keep it from being bland, I’d love to hear them.

Also, this recipe isn’t restricted to just zucchini and carrots – try other veggies like bell peppers, cauliflower, or even green beans, or try non-veggies like sweet potatoes.

 
roasted zucchini and carrots  I  frozen pizza, again?
 
Roasted Zucchini and Carrots
From the Kitchen of: Voracious Vander

Prep Time: 30 mins
Servings: however many you want to serve
Difficulty: Easy

{Ingredients}
whole zucchini
whole carrots
olive oil
seasoning(s) of choice

{Instructions}

Preheat oven to 425° F/ 220° C. Line a baking tray with parchment/baking paper and a light layer of olive oil. Set aside.

Cut zucchini and carrots into 3 inch/8 cm sticks, making sure they are even in thickness. Place veggie batons into a bowl (preferably one with a flat bottom). Add a little olive oil (start with 1 Tbsp and add more if needed but not too much) and seasoning of choice, then lightly toss veggie batons to coat. I took the lazy smart option requiring less dishes to wash and just shook the bowl to coat the veggies.

Note about seasoning options: Keep it simple with salt & pepper or try other spices, such as paprika, cumin, rosemary, sage, or crushed red pepper. You could even try spice blends like Italian, Mexican, or Old Bay.

Spread out veggie batons on prepared baking tray and roast about 20 minutes, tossing halfway through, or until golden and slightly browned on the edges.

 


-♥-
Katy

 

 
 
If you liked this recipe, you might also be interested in:

parmesan pork roast  I  frozen pizza, again? cheesy zucchini and rice casserole  I  frozen pizza, again? cream cheese corn  I  frozen pizza, again?
Parmesan Pork Roast // Cheesy Zucchini and Rice Casserole // Cream Cheese Corn

a dance recital and a kitty

Standard

The last few weeks have been busy with my dance recital (the first in 10 years), a visit from family, my birthday, a funeral, and other church stuff. My absence from the blog was unplanned, and I’m glad to finally be back!

dance recital  I  frozen pizza, again?

Our dance was titled “Learning to Fly,” and our music was from the Broadway musical Peter Pan.

 
I’ve been wanting to share with y’all something exciting that has happened in our family, but the busyness of the last few weeks has prevented me from posting about it… Our little family grew! No, it’s not what you are thinking; we got a playmate for Tiger, a Bengal kitten that is 11 weeks old today! He is the same breed as our first cat, Leonidas.

If you have never heard of the Bengal cat, “[it] is a hybrid breed of domestic cat [that results] from crossing a domestic feline with an Asian Leopard Cat,” which is a small wild cat native to Southeast Asia.1 It was developed as a “breed of domestic cat with the loving nature of a favored fireside tabby and the striking look associated with Leopards, Ocelots and Jaguars.”2 Not all Bengals look the same – they can have rosettes, spots, or marbling; they can be brown, black, cream, gold, silver, and gray/blue – but they do all have one thing in common, an active and playful personality.

We have had our new kitty for about 3 weeks, and he and Tiger are starting to get along better. The first few days Tiger was very unhappy about this new kitty in his house and wouldn’t have anything to do with it. Eventually he got used to the little guy being here and started to play with him (well, the kitten would follow Tiger everywhere and chase him down to play). But several times he literally begged us to lock him in our bedroom so he could take a nap in peace. Now that the kitten has been here for a while, Tiger has realized he’s not going away and sometimes seems to actually enjoy having a playmate.

 

So, without further ado, I introduce to you our new kitten, Captain Malcolm Reynolds (Mal). *10 cool/nerd points to anyone who can tell me where the name comes from
*10 more to anyone who can tell me why we gave him this name

captain malcolm reynolds  I  frozen pizza, again?

 

See how tiny he is compared to the slippers! This picture was taken at 8 weeks old on the day we brought him home.
captain malcolm reynolds  I  frozen pizza, again?

 

Mal really likes to scamper. This is when he was feeling particularly “scampery.”
captain malcolm reynolds  I  frozen pizza, again?captain malcolm reynolds  I  frozen pizza, again?

 

We figured out pretty quickly that he likes to be the center of attention. The first couple of days after we brought him home he would often run up to one of us while we were sitting at our desks and try to climb our legs . When we would reach down to pick him up he’d scamper away. As soon as we turned back to our computers he would return, trying to get our attention again.
captain malcolm reynolds  I  frozen pizza, again?

 

Mal claimed the cat carrier as his own personal kitty fort. Tiger was very jealous.
captain malcolm reynolds  I  frozen pizza, again?

 

Meeting Tiger – 11 chunks vs. 2.3 lbs.
tiger & captain malcolm reynolds  I  frozen pizza, again?

 
1 Wikipedia
2 The International Cat Association (TICA)


-♥-
Katy

 
 
If you liked this post, you might also be interested in:

tiger  I  frozen pizza, again? tiger  I frozen pizza, again? leonidas&tiger  I  frozen pizza, again?
Tiger Tuesday // Tiger Tuesday // Tiger Tuesday

sausage cheese crescent squares

Standard

sausage cheese crescent squares  I  frozen pizza, again?

 
Frozen Pizza, Again? is now on Bloglovin! If you aren’t familiar with Bloglovin, it is a great site to keep track of all the blogs you subscribe to. Click the link to follow my blog with Bloglovin! Now, onto the recipe…

These squares are awesome! Simple yet tasty. They can be served as an appetizer or as breakfast. I recently brought them to a game night at our friends’ house and the four of us devoured the entire tray. Oh, and I won Snack Time. (We weren’t even having a contest.)

 
sausage cheese crescent squares  I  frozen pizza, again?
Sausage and Cheese Crescent Squares
From the Kitchen of: Becky McPherson for Pillsbury.com

Prep Time: 1 hour
Servings: 15+ (depends on how big you cut your squares)
Difficulty: Easy

{Ingredients}
2 (8 oz) cans crescent rolls OR 2 (8 oz) cans Crescent Recipe Creations dough sheets
1 lb ground pork sausage, spicy or mild
1 (8 oz) package reduced-fat cream cheese
2 cups (8 oz) sharp cheddar cheese, shredded

{Instructions}
Heat oven to 375°F. Lightly spray a 9 x 13 inch (3 quart) glass baking dish with non-stick cooking spray, particularly along the sides.

If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place into baking dish; press over bottom and ½ inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place into baking dish; press over bottom and ½ inch up sides to form crust.

In a large skillet, cook sausage until no longer pink; drain grease. Push sausage to edges of pan;. add cream cheese to middle of pan. Melt cream cheese over low heat, then mix with cooked sausage until meat is coated. Spoon evenly over crust in baking dish. Sprinkle with cheddar.

If using crescent rolls: Unroll second can of dough on work surface. Press to form 9 x 13 inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 9 x 13 inch rectangle. Carefully place over cheese.

Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

{Notes}

  • If you are unfamiliar with Pillsbury Crescent Recipe Creations dough sheets, they are basically crescent roll dough without the perforations to separate individual rolls. For this recipe, I recommend using Recipe Creations dough instead of regular crescent dough because it will be easier to work with. Also, don’t accidentally buy Crescent Rounds; they do not work well for this dish.


-♥-
Katy

 
 
If you liked this recipe, you might also be interested in:
chicken crescent roll casserole  I frozen pizza, again?

Chicken Crescent Roll Casserole

 

cheesy italian quick bread

Standard

cheesy italian quick bread  I frozen pizza, again?

 
This bread is the reason that I requested a pastry blender for Christmas this past year. I had no idea that pastry blenders existed until I saw that this recipe required one. The first time I made the recipe I tried using the 2 forks/knives method to cut in the butter, but it was just time-consuming and frustrating. I briefly researched pastry blenders and discovered that they are a very useful kitchen tool and fairly inexpensive – under $20! I have used the pastry blender a few times since I received it, and it just makes baking bread so much easier!

 
cheesy italian quick bread  I frozen pizza, again?

 
Cheesy Italian Quick Bread
From the Kitchen of: Sweet Tooth, Sweet Life

Prep Time: 30 – 40 minutes
Servings: 8+ (depends on how generous your slices are!)
Difficulty: Easy

{Ingredients}
2 cups all-purpose flour
1 cup reduced-fat mozzarella cheese, shredded and divided
1 Tbsp sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp garlic powder
½ tsp Italian seasoning
½ tsp basil
½ tsp oregano
3 Tbsp cold butter
1 egg
½ cup plain Greek yogurt (I used a 5.3 oz individual serving)
½ cup milk
spray butter, an extra Tbsp butter, or garlic spray (optional)

{Instructions}
Preheat oven to 400° F. Spray a 9-inch round baking pan with non-stick cooking spray; set aside.

In a large bowl, combine the first 10 ingredients – flour through oregano – and mix well. Cut in cold butter with a pastry blender (or two knives/forks) until mixture looks like fine crumbs.

Kitchen Tip: If you are new to bread baking like I am and have no idea how to cut in butter, here are some handy videos showing three different ways to cut butter into flour: pastry blender method, 2 knives method, 2 forks method.

Also, you may be wondering “how will I know when the butter is completely cut-in?” Like the instructions say, the mixture is done when it looks like fine crumbs. I tried to take a picture of my crumbs, but they wouldn’t photograph well. Just trust me that it will make sense when you make the bread; the mixture really will look like fine crumbs.

In a small bowl, whisk together egg, Greek yogurt, and milk. Stir into dry ingredients until just moistened – do not over mix! If your dough is still a little dry, add a splash of milk. (NOTE: Dough will be thick and soft – similar to Bisquick drop biscuit dough.)

Spoon into prepared baking pan and spread dough to edges of pan. Top with remaining
¼ cup cheese and extra butter, if desired. Bake for 20-25 minutes or until light golden brown. Cool slightly before serving. Enjoy!

{Notes}

  • Sometimes I like to double the seasonings (garlic, Italian, basil, and oregano) to pump up the flavor of the bread.
  • If you use extra butter on top of bread, the cheese will crisp up and add a nice contrast to the soft bread.

 


-♥-
Katy

 

cheesy zucchini rice

Standard

cheesy zucchini rice  I  frozen pizza, again?

 
Zucchini is a relatively new vegetable to me.* It’s not that I didn’t like it until now; my family just never ate zucchini when I was growing up and, therefore, I didn’t have any recipes using zucchini. Thanks to Pinterest and some awesome food blogs I am slowly collecting recipes that use zucchini. This is one of my favorite zucchini recipes that I have found so far. (Not to be confused with Cheesy Zucchini and Rice Casserole, which is also tasty.)

 
cheesy zucchini rice  I  frozen pizza, again?

 
Cheesy Zucchini Rice
From the Kitchen of: Buns in My Oven

Prep Time: 30 minutes
Servings: 4-6
Difficulty: Easy

{Ingredients}
1 Tbsp olive oil
1 cup long-grain white rice
2 cups chicken broth
2 Tbsp butter
1 medium or 2 small zucchini, shredded (you can use a food processor or cheese grater)
1 cup shredded sharp cheddar
½ tsp garlic powder
salt and pepper, to taste
splash of milk, as needed

{Instructions}
Heat olive oil in a medium sauce pan over medium heat. Add rice and stir to coat. Toast rice, stirring often, just until it starts to turn golden.

Pour in chicken broth and bring to a boil. Once boiling turn heat to low and cover. Cook for 15 – 20 minutes or until most of the liquid is absorbed.

Remove from heat and add butter, zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.

Stir again and add salt and pepper, to taste, and a splash of milk until the rice is your preferred consistency. (Adding milk is completely optional; I don’t usually add any at all.)

{Notes}
I have tried this recipe with and without the garlic powder; though both are good I actually prefer to omit the garlic.

{Fun Fact}
*Is zucchini actually a vegetable?

“In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the zucchini flower.” – Wikipedia

 


-♥-
Katy