Tag Archives: Pinterest

Pinned: Party food!

I love cooking enough that it tends to be one of those things I definitely try to do when I have a little spare time. And that includes making food for my own birthday party because I took the day off!

Before anyone gets up in arms, Bobby offered to make the food, and I told him I wanted to make it. It was so nice just having the time to prep a few things while the baby was at day care.

Pizza crescent rollsThe first was this incredibly easy recipe for pizza crescent rolls from The Girl Who Ate Everything.

Pizza Crescent Rolls

Ingredients:

Pepperoni
Crescent rolls
String cheese

Directions:

Roll out crescent rolls. Place 4-6 slices of pepperoni (slice if desired) on each. Top with half piece of string cheese, roll up and cook with directions from crescent roll packaging.

See? Super easy!

The second recipe, Beer Cheese Dip from Tidy Mom, was just as simple.

Beer Cheese Dip

Ingredients:

Two 8-oz. pkgs Cream Cheese, softened
1/3 cup beer (I used Yuengling … use more if dip needs to be thinned some)
1 envelope Ranch Dressing Mix
2 cups Shredded Cheddar Cheese

Directions:

Beat the first three ingredients until well blended. Stir in cheddar cheese by hand. Serve with Stacy’s Pita Chips.

The best part of this was that I got to feel the accomplishment of trying a couple of new recipes, but they were so quick and easy that I didn’t feel like I spent the whole day cooking. And both of these were a huge hit at my party!

Pinned: Pasta e fagioli

Bacon.

Do you really need to know anything else?

I have a strong love for all-foods-Italian, so when I saw this recipe on Food52, I knew I wanted to make it.

And bacon, y’all.

This turned out delicioso. I’m not sure if that’s a real word, or if Rachel Ray made it up, but I’m appropriating it for my use in this post. Because I’m not sure there’s another word to describe the pasta e fagioli.

I totally just Googled this to find out that “fagioli” actually means “beans” in Italian, so the recipe is literally “pasta and beans.” I believe it’s traditionally a vegetarian dish, but Food52′s addition of bacon is quite welcome. Obvs.

Pasta e fagioli recipeHere’s the recipe, adapted from Food52′s. This serves 4.

Ingredients:

6 slices bacon, chopped

1/2 onion, chopped

1 clove garlic, minced

20 oz. chicken broth

1 16-oz. can cannelini beans, rinsed and drained

20 oz. whole tomatoes, drained and chopped

1/2 teaspoon dried basil

1 cup dittalini

1 tablespoon dried parsley

grated Parmesan
Directions:
In a saucepan, saute bacon over medium heat, draining as needed, until crispy. Add onions and garlic and continue sauteeing until onions are soft and translucent. Add broth and simmer, covered, for five minutes. Mash 1/3 of the beans in a bowl, then add these, the remaining beans, the tomatoes and the basil to the soup mixture. Simmer, covered, for about 15 minutes, or until pasta is at preferred tenderness (original recipes calls for al dente). Remove from heat and stir in parsley. Top with Parmesan and enjoy!

Pinned: Red wine olive risotto

I’m a huge fan of cooking shows (particularly cooking reality shows like Top Chef and Next Iron Chef — I must admit, I was Team Falkner, but I’m fairly happy with Geoffrey Zakarian winning). If there’s one thing I’ve learned from watching them, it’s that risotto is scary and impossible to get right.

So I’ve avoided it for a long time, but when I came across this recipe from We Are Not Martha, I decided to put on my big girl panties and give it a go.

Totally worth it.

I’ll admit, the rice I used and the way I prepped it was a little different, but I’d still consider it a risotto-style dish, at least. Totally delicious.

Red wine olive risottoRed wine olive risotto, adapted from We Are Not Martha

Servings: 4

Ingredients:
1 cup long-grain rice
1 cup chicken broth
1 cup red wine (I used Rex Goliath Free-Range Red, so it was inexpensive but worked great. Five bucks at Target!)
3 garlic cloves, minced
2 shallots, chopped
1 cup kalamata olives, pitted and chopped (I used kalamata olives with Mediterranean herbs, which I found at Target)
Salt and pepper
Olive oil

Directions:
Cook rice in 2 cups water for 20 minutes, adding salt and olive oil to water. Once rice is prepped, saute garlic in a pan until slightly brown, then add the chicken broth and rice. Allow rice to absorb most of the broth, then add the wine and olives. Cook, stirring occasionally, until wine is absorbed, adding shallots for last several minutes of cooking. Salt and pepper to taste.

As WANM suggests, you can also add Parmesan and a little fresh parsley. We didn’t try this, but we plan to next time! I especially think the Parmesan would be good. I also enjoyed the leftover wine with the meal!

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If you enjoyed this post, I’d love for you to follow my cooking boards on Pinterest! I have a board for general food, vegetarian options, desserts and party items.

Pinned: Tortellini and garden vegetable bake

Better Homes and Gardens Tortellini and Garden Vegetable BakeThis is probably one of the prettiest dishes I’ve ever made. At the very least, it’s the prettiest I’ve made in a while.

I saw the photo for it on Pinterest and immediately pinned it to my “Vegetarian” board. The original recipe actually calls for chicken, but it was really amazing without it — so amazing, in fact, that Bobby (who is a total carnivore, typically) said he thought it might have been better without the chicken.

Amazing. And he said it’s the best thing I’ve ever made. Better than the alfredo sauce.

So what does this amazing recipe entail? A whole bunch of veggies and some delicious pre-made tortellini! It’s actually a pretty easy dish, just a bit of prep work.

Vegetarian tortellini and garden vegetable bake (adapted from Better Homes & Gardens)

Ingredients:

1 9-oz. package of Buitoni Three-cheese Tortellini
Olive oil
1 small carrot, cut into thin slices
1 cup sugar snap peas, halved crosswise
1 tbsp butter
1 cup sliced mushrooms
1/3 cup chicken broth
1 tbsp dried rosemary
1 tbsp dried basil
1/2 cup milk
Salt and pepper
4 oz. cream cheese, cubed and softened
1/2 cup quartered cherry or grape tomatoes

Directions:
Prep all your veggies before you start cooking! I tried to do a lot of stuff simultaneously, and it nearly got me in trouble! If you are a better multi-tasker than me, it might be OK, but I recommend getting the prep work out of the way first! I think the hoity-toity culinary term for that is mise en place. That’s right, folks. I watch a lot of Food Network.

Put tortellini on to boil (the Buitoni takes around 10 minutes), adding salt and olive oil to the water. With 5 minutes left, add the carrots. With 1 minute left, add the sugar snap peas.

While you are doing this, heat the butter in a sauce pan and saute the mushrooms in it, about 5 minutes. Remove the mushrooms from the pan and set them aside.

Whisk together the chicken broth, flour, rosemary, basil, salt and pepper. I just sort of eyeballed it on the rosemary, basil, salt and pepper.

Using the same sauce pan you sauteed the mushrooms in, combine the broth mixture with the milk. Heat and stir until the sauce has thickened a bit and is bubbling. Add the cream cheese and stir until smooth. Remove from heat.

Spray a glass baking dish with cooking spray. Combine all your ingredients in the cooking dish and mix everything together until it’s all well-coated by the sauce. Cover and cook at 350 for about 20 minutes.

I loved how this turned out, and it wasn’t really difficult to make, especially since the pasta is premade and just has to be boiled for a few minutes. I also like that it’s fairly adaptable depending on what you like or have on-hand. The original recipe actually calls for oregano, but I didn’t have any, so I substituted basil and rosemary! I used more or less of particular called-for veggies depending on what I know Bobby and I prefer.

The end result almost has a pot-pie quality, except with cheese-stuffed pasta instead of potatoes and a crust. This is a dish I will definitely make again!

Do you have any favorite recipes you’ve made recently? I love trying new stuff, so please share!

Pinned: Nutella pound cake recipe review

If you know nothing else about me, you should understand that I. freakin’. love. NUTELLA.

I don’t have a whole Pinterest board dedicated to Nutella, but I might as well, as often as I repin Nutella-centric recipes. I follow people who do have Nutella boards, so I know it’s not just me.

This weekend, Bobby and I had Thanksgiving dinner with some friends, and I volunteered to make dessert. Dessert is sort of a comfort zone for me since I enjoy baking, and I had several recipes from Pinterest I’d been wanting to try. It came down to pumpkin-eggnog swirl cheesecake vs. Nutella pound cake, and the Nutella dessert won out.

Overall, the recipe wasn’t super complicated. It was a pretty basic cake batter, then you just layer with Nutella. I followed the recipe pretty much step-by-step, and my cake ended up with a sunken-in middle (see the picture to the right).

I’m not sure where I went wrong. I think it may have been that I put a little too much cake batter on the very bottom layer, and I probably swirled the batter and Nutella a little too much. The cake turned out super-chocolatey, as opposed to the picture on the original recipe page, which looks like pound cake with chunks of Nutella in it.

So, since the Nutella pound cake was extremely ugly (again, see that first picture), I decided to whip up a Nutella trifle cake! Since I already had the Nutella pound cake ready to go, the trifle part was super easy. Here’s a quick recipe for what I did:

Ingredients:
1 Nutella pound cake, crumbled (click for original recipe)
1 large packet of Jello instant chocolate pudding
3 cups of cold milk
16-oz. carton of heavy whipping cream
1/2 cup granulated sugar
1/4 cup of mini chocolate chips (or topping of your choice — I also considered strawberries)

Instructions:
Combine sugar and heavy cream in a large mixing bowl and whip until it turns into whipped cream. I used my stand mixer on its highest setting for about 2 minutes for this.

Make the pudding according to the directions on the packet; this is where you’ll use the 3 cups of milk.

Lay down a layer of crumbled Nutella pound cake in a trifle dish. Add a layer of pudding and then a layer of whipped cream. Repeat. Top with mini chocolate chips (or whatever other topping you want).

So easy, and it ends up looking good and tasting delicious. I’d love to make this again! And if you enjoy my Pinterest recipe posts, be sure to check out my Food Stuffs board and my Just Desserts board!

Pinned: Beer chili recipe review

If you follow my Top Pin Tuesday posts, you may recognize this beer chili recipe from last week. The weather has cooled down finally (I live in the South, so this actually seems a little early to me for the type of weather we’ve been having), and Bobby and I have been in a chili state of mind.

We also both really like beer, so from the moment I saw the beer chili recipe on Pinterest I knew we would be making it soon. This may be the shortest pinned-to-kitchen time yet.

Here’s what I liked about the recipe:

  • The instructions were fairly easy, and it made a huge pot. I think we’ve eaten at least six servings out of it and probably have two more left. Much better than making chili with a spice packet and scarfing most of it down on the first go-round.
  • I really like that it has both ground beef and ground sausage. It made for a nice flavor combo.
  • The smell in my kitchen when this stuff was on … OMG.
  • Bobby and I like beer, so the addition of beer to chili was just perfect. I also liked that it had corn flour in it because it was almost like having a built-in Fritos or cornbread flavor.

Things I didn’t like so much about the recipe:

  • It ended up having waaaaaaay too much liquid. It was more like soup than chili.
  • It’s definitely a lot more time-consuming than just using a spice packet to make chili. Definitely don’t make this if you are in a hurry or starving.

I did make a few modifications to the recipe. It was a little unclear about what type of red pepper to get, so I got a red bell pepper, and it tasted really good, but I think the recipe probably meant a spicy pepper. The bell pepper was good for us, though, because all the other seasoning made it spicy aplenty for us.

I couldn’t find ancho chile powder, so I subbed regular chili powder. I also used ground beef instead of ground sirloin because the store I was at didn’t have sirloin, and I was too rushed to go by anywhere else. The beer we used was Yuengling, and I think it fit the recipe well.

The main changes I will make for next time would be to actually get ground sirloin and to get a higher-quality ground sausage (I got the cheapo stuff). I would also drain the kidney beans before putting them in the pot and also have a small can of tomato paste on hand to help thicken it. Oh, and I would season the meat with salt and pepper while it’s cooking, even though the recipe didn’t call for it. Bobby and I agreed that this is totally worth making again.

Want to make some beer chili for yourself? You can check out the original recipe at A Spicy Perspective.

ETA: Now linked with Kludgy Mom‘s Fall Food Recipes!

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Top PIN Tuesday: Holiday spirit?

Tuesday has rolled around again, so it’s time to share some of my favorite pins from this week! I actually got around to cooking the beer chili that was on my list last week, and it turned out great. Review coming tomorrow!

This week’s pins are a good mix of funny, food and baby. Did I just sum up my life in three words? Maybe.

  1. Book Fort, pinned on For the Kiddo. Bobby was basically drooling over this, and honesty so was I. This looks like such a fun idea, and we totally have enough books in our house to do it for ourselvesNoah.

  2. All different kinds of caramel apples, pinned onParty Har Har. Could there possibly be a better fall party idea than this? I want to get my friends together for a shindig just to have a caramel apple bar with all these toppings. Or maybe I’ll just skip inviting the friends. Hmm…
  3. Roasted Tomato Soup with Grilled Cheese Croutons, pinned on Food Stuffs. OMG. Seriously. OMG. This is basically one of those things I could happily eat every day for the rest of my life.
  4. Stop Clubbing, Baby Seals!, pinned on It Made Me Laugh. Pretty self-explanitory. Go look at the picture.
  5. Slow-Cooker Creamy Chicken With Biscuits, pinned on Food Stuffs. Chicken pot pie in the slow cooker. This will win me major brownie points with Bobby.
  6. Apple Cider Margaritas, pinned on Party Har Har. Great for warming up on a cold night. I love apple cider. I love tequila. How could this possibly be a bad thing?
  7. Stovetop Christmas potpourri, pinned on

    Christmas. Yeah, that’s right. It’s not even Halloween, and I’m already thinking about Christmas. Mess with me about it, and I will cut you. The Christmas board is my latest and greatest, and this is my favorite thing I’ve pinned so far. My heart feels happy thinking about the warm smells that will fill my house when I try this!

  8. What does John have?, pinned on It Made Me Laugh. I’ll go ahead and ruin it for you. Question: John has 32 candy bars. He eats 28. What does he have now? Answer: Diabetes. John has diabetes.
  9. Krispy Kreme doughnut muffins, pinned on Just Desserts. I have been jonesing for hot now Krispy Kreme doughnuts ever since the tornado blew the one in town away on April 27. I have the stuff to make these, and I may just do it tonight. I will post a review if I do!
  10. Garland 10 different ways, pinned on One. Yes, more Noah birthday stuff. I don’t want to spend a bazillion dollars, especially for a birthday he won’t remember, but I would like to do something like this as an inexpensive but fun decoration!

Interested in seeing more of my pins? You can find me here on Pinterest!

Linking up today with Oh Amanda‘s Top Ten {Tuesday}.

Top Ten {Tuesday}