Erin: 3 word. Breakfast. Bread Pudding. So delicious! This is such a great dish to make the night before and pop it in the oven on lazy Saturday morning and enjoy with a cup of coffee. It's super yummy and really easy to make. I think this will become a breakfast favorite in this household :)
Ingredients:
4 eggs
1½ cups milk
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ loaf day-old bread, cut into cubes
Nonstick cooking spray
Maple (or any type) syrup
What to do:
1. In a large bowl, whisk eggs and milk.
2. Add the brown sugar, vanilla
extract, and cinnamon, and whisk until all the ingredients are
completely incorporated.
3. Stir the bread into the egg mixture.
4. Coat baking pan with nonstick cooking spray.
5. Pour
in the bread pudding, and cover with foil. Let sit in the refrigerator
at least one hour and up to overnight.
6. Preheat oven to 350 degrees. Bake
the bread pudding, covered, for 30 minutes. Remove the foil, and bake
an additional 10 minutes, until the pudding is browned. Serve hot with
maple syrup.
Saturday, April 28, 2012
Tuesday, April 17, 2012
"I'm mad at my boyfriend" guacamole
Erin: Catchy name, huh? The boys (Sam, Matt and Eric) and I spent Sunday afternoon outside grilling hamburgers. I decided to make guacamole to go with the burgers (great choice!!) Before dinner, Sam and I had a little disagreement so the whole time we were making the guacamole we were side-by-side in the kitchen not speaking. When we were done Sam thought it would be funny to name it, "I'm mad at Sam guacamole" which was pretty hilarious and it definitely broke the ice. We quickly made up and had a great rest of the night. This guacamole is delicious and super easy to make.
Ingredients:
1. Two ripe avocados
2. 1 tablespoon lime juice
3. 1/4 cup of chopped red onion
4. 1/4 cup of chopped fresh cilanto
Salt, as desired
What to do:
1. Scoop avocados from their shells into a serving bowl, sprinkle them with lime juice and mash them with a fork
2. Stir in onion and cilantro, add salt to taste and top with additional lime juice
Ingredients:
1. Two ripe avocados
2. 1 tablespoon lime juice
3. 1/4 cup of chopped red onion
4. 1/4 cup of chopped fresh cilanto
Salt, as desired
What to do:
1. Scoop avocados from their shells into a serving bowl, sprinkle them with lime juice and mash them with a fork
2. Stir in onion and cilantro, add salt to taste and top with additional lime juice
Tuesday, April 10, 2012
Creamy Pesto Chicken Pasta
Erin: This recipe is a great twist on pesto. We have a big pesto fan in our house, Sam just can't get enough. I'm not the biggest fan but I found this recipe and it looked too yummy to pass up. And it was a big hit :)
Ingredients:
1. 2 tablespoons olive oil
2. 1 pound or about 3 boneless skinless chicken breasts, cut into strips
3. 1.5 cups of milk
4. 1 package creamy pesto sauce mix (I used Knorr brand, right next to the gravy packets)
5. Half a cup of grated parmesan cheese
6. 8oz of pasta (I used fettuccine)
What to do:
1. Heat olive oil in large skillet and add chicken strips to brown them. (Meanwhile, make the pasta)
2. Stir in milk and creamy pesto sauce and bring to a boil
3. Stir in cheese
4. Reduce heat and simmer until chicken is cooked through
5. Toss with hot pasta
Ingredients:
1. 2 tablespoons olive oil
2. 1 pound or about 3 boneless skinless chicken breasts, cut into strips
3. 1.5 cups of milk
4. 1 package creamy pesto sauce mix (I used Knorr brand, right next to the gravy packets)
5. Half a cup of grated parmesan cheese
6. 8oz of pasta (I used fettuccine)
What to do:
1. Heat olive oil in large skillet and add chicken strips to brown them. (Meanwhile, make the pasta)
2. Stir in milk and creamy pesto sauce and bring to a boil
3. Stir in cheese
4. Reduce heat and simmer until chicken is cooked through
5. Toss with hot pasta
Saturday, April 7, 2012
Buffalo Chicken Tacos
Erin: I'm sure I've told you about my recent obsession with anything that has buffalo sauce. Yes, I have a serious problem. So when I found yet another recipe for BUFFALO chicken tacos, I knew I had to try it. They were super yummy and boy approved!
Ingredients:
1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup Frank's buffalo wing sauce plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
For toppings, you can add whatever you usually like with tacos. I added avocado slices, green onions and topped with ranch dressing.
What to do:
1. Heat a large sauce pan over medium-high heat.
2. In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.
3. Add 1 tablespoon of olive oil to the sauce pan and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side.
4. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.
Assemble tacos, dividing the toppings evenly among each taco.
1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup Frank's buffalo wing sauce plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
For toppings, you can add whatever you usually like with tacos. I added avocado slices, green onions and topped with ranch dressing.
What to do:
1. Heat a large sauce pan over medium-high heat.
2. In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.
3. Add 1 tablespoon of olive oil to the sauce pan and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side.
4. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.
Assemble tacos, dividing the toppings evenly among each taco.
Tuscan Ravioli with Tomato Basil Cream Sauce
Erin: When I first came across this recipe I was a little intimidated because it looked so hard! But once I actually looked at it, it was super easy! Great for a simple and delish meal after a long day at work. And not at all expensive. I think this will become a regular in this family.
Ingredients:
1 (20-oz.) package refrigerated four-cheese raviol
1 (16-oz.) jar Classico sun-dried tomato Alfredo sauce
2 tablespoons white wine
2 medium-size fresh tomatoes, chopped (I skipped the tomatoes because I'm not a big fan)
1/2 cup chopped fresh basil
Grated Parmesan cheese to top
What to do:
1. Prepare ravioli according to package directions
2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour white wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan.
3. Stir in chopped tomatoes and 1/2 cup chopped basil
4. Cook over medium-low heat 5 minutes or until thoroughly heated.
5. Toss with pasta, and top evenly with Parmesan cheese
Ingredients:
1 (20-oz.) package refrigerated four-cheese raviol
1 (16-oz.) jar Classico sun-dried tomato Alfredo sauce
2 tablespoons white wine
2 medium-size fresh tomatoes, chopped (I skipped the tomatoes because I'm not a big fan)
1/2 cup chopped fresh basil
Grated Parmesan cheese to top
What to do:
1. Prepare ravioli according to package directions
2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour white wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan.
3. Stir in chopped tomatoes and 1/2 cup chopped basil
4. Cook over medium-low heat 5 minutes or until thoroughly heated.
5. Toss with pasta, and top evenly with Parmesan cheese
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