Simple Sausage Skillet Supper

How have I not shared this recipe?! We've been chowing down on this awesome Trout supper staple for almost 2 years, and I guess I was being a bit of a hoarder about it-sorry! I found this recipe from Kitchen Monki while scrolling through Pinterest a while back, and made a few adjustments to fit our family.

If I have it on hand, I'll add the onion and zucchini as instructed in the original recipe, but if not, it tastes great without. Seriously, try this recipe out, it's easy, filling, and tastes great!

French Toast Sticks

I've been in a breakfast rut lately and wanted needed to try something new, but something I knew my family would love. Enter the french toast stick. It's simple and has 6 ingredients, who doesn't love that?! Kristin (of Iowa Girl Eats) even includes how to freeze leftovers, if you have any, we didn't!

Slightly adapted from Iowa Girl Eats

Ingredients:

5 slices Texas Toast

3 eggs

1/2 cup milk

1 Tbsp. melted butter, slightly cooled

1 1/2 tsp. vanilla

1/2 tsp. cinnamon

Directions:

Preheat oven to 350 degrees. Spray a baking sheet with non-stick spray generously and set aside. Cut bread slices into thirds, then set aside. In a large shallow dish, whisk together eggs, milk, melted butter, vanilla, and cinnamon. Dunk bread sticks into batter, let excess drip off, then place onto prepared baking sheet. Bake for 8-9 minutes, pull out of oven and spray the tops of the French Toast Sticks with non-stick spray, flip the sticks, and bake for additional 8-9 minutes. Enjoy!

To freeze: Let French Toast Sticks cool then place onto a baking sheet and freeze in the freezer. Transfer to a freezer bag or container when hard. To reheat, microwave for 30 seconds to 1 minute.

Garlic Parmesan Pull-Apart Bread

Who hasn't seen something like this on Pinterest?! I decided one night that I was going to give it a whirl. After one bite, Josh and I knew this tasty bread would be a permanent member of our spaghetti nights. In a way, it adds a little fanciness to this dinner staple. I can almost hear "bella notte" being sung softly in the background.

Ingredients:
1 can of refrigerated Grands biscuits (not the flaky layers)
4 cloves of garlic, minced
3/4 cup grated Parmesan cheese
1 Tbsp Italian Seasoning
Cooking spray

Preheat the oven to 350 degrees. Cut the biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian seasoning, and Parmesan cheese together. I used an angel food cake pan and sprayed it with a little cooking spray before adding the biscuit mixture (The original recipe calls for a bundt pan and adding 1/2 stick of butter to it and placing it in the oven while it preheats. Either will work, I just don't have a bundt pan, the choice is yours!). Toss pieces in pan one-by-one until evenly distributed. Sprinkle the leftover garlic, Parmesan and Italian seasoning over the biscuits. Bake for 20 minutes, turn out onto dish and enjoy!

EDIT: If doubling up, double all ingredients (obviously), bake 30 minutes, add foil, bake additional 10 minutes.

I adapted this recipe from The Virtuous Wife.

Baked Beignets

I love New Orleans, powdered sugar, baking, powdered sugar, trying new recipes, and powdered sugar. This recipe seems to have been made for me.

I've had my eye on this recipe for a while. I pinned it a few months ago, but I've never worked with yeast before. After reading up on it a little bit (Jenna, the author of the blog, does an amazing job of explaining how to work with yeast), I found out that it's not as scary as it seems. Make sure the "warm water" is at least 100 degrees and don't let the salt mingle with the yeast because salt kills yeast. Mix the salt in with flour and other dry ingredients and then incorporate it with the yeast. Pretty simple.

This is a tasty alternative to frying. One day I'll try frying them, but for now, I'm trying to keep my junk food a little less junky.

This is her exact recipe here:

Ingredients:
1/4 cup warm water (about 100 degrees F)
1 packet active dry yeast
3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 cup sugar
5 T cold butter, cut into small chunks
1 egg
3/4 cup buttermilk

Combine the yeast, warm water and a pinch of the sugar in a small bowl and set aside for five minutes. The water will start to look foamy and bubble a little bit. That’s normal.
Meanwhile, combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Using your fingers, cut in the butter and work mixture together until it resembles coarse sand.
Mix together the egg and the buttermilk. Add to yeast and then add to dry ingredients. Stir together to form a soft dough and then continue to knead (or use your Kitchen Aid) until dough becomes smooth and elastic. If using a Kitchen Aid, keep your speed on medium and beat with paddle attachment (or dough hook) for 6-8 minutes until smooth. If using your hands, make sure you are working on a lightly floured surface. The dough will feel smooth like pizza dough when it’s done.
Spray a bowl with cooking spray and drop in your dough ball. Cover with plastic wrap and let rest for 15 minutes. Then, roll out dough into a large rectangle or square on a floured surface. Cut square into five long strips and then cut those strips into squares. Place squares on a lined baking sheet, spray with cooking spray and cover with plastic wrap. Let rise for 45 minutes.
Preheat oven to 400 degrees. Bake beignets for 10-12 minutes or until lightly golden. Dust with powdered sugar and eat warm.

I absolutely loved trying this recipe! It was delish and easier than I expected. I should mention, that after I took my photo above, I added more powdered sugar, but in case I didn't make it clear before-I LOVE powdered sugar! 

Baked Chicken Chimichangas

Saturday, Josh and I spent some quality time watching Star Wars episode IV. We also went bowling because Josh got some new bowling shoes that he was wanting to try out (they were a belated birthday gift from my folks). While we were at the bowling alley I got a new ball...again. I had been bowling with a ball that was too light for me and therefore cracked. I now have a proper ball! We went bowling again Sunday so I could try out my new ball (we were done bowling by the time my ball was ready on Saturday).
Since Sunday was Cinco de Mayo, we decided to make baked chimichangas. I wasn't sure how they would come out. These chimi's didn't disappoint, and they aren't spicy or fried-double perk in my book. I'm a huge wimp when it comes to spicy food. You can toss some salsa on top to give it a little zip if that's your preference.

When Josh and I cook something, the length of time it takes to make is just as important as how it comes out. If it takes too long to prepare or cook (or both) and it's merely okay, it'll probably get labeled as a one time wonder. This is a supper we will repeat again, no doubt. This recipe took us less than 30 minutes to make and assemble...you can't beat that!

Baked Chicken Chimichangas
8oz pkg. cream cheese, softened
8oz. pepper jack cheese, shredded
1 packet taco seasoning
1 lb. cooked chicken
8 flour tortillas, warmed (I microwaved them about 15 seconds)
Olive Oil

Preheat oven to 350 degrees. Heat about a tablespoon of oil in a skillet. Coarsely chop up the chicken (it makes it a little easier to crumble) and add to the skillet. Using a potato masher (it really works-thanks Rachael Ray) or spring for a Mix 'N Chop from Pampered Chef. Mash, chop, crumble or what have you, until your chicken is cooked. In a medium bowl, mix together cream cheese, pepper jack cheese, and taco seasoning. Divide cheese and taco seasoning mixture evenly among the tortilla shells. Tuck in the sides, and roll up each tortilla. Lay seam side down in a greased 9"x13" baking dish. Brush on additional olive oil to the tops. Bake for 15 minutes, flip, bake another 15 minutes. Served naked or with cheddar cheese, green onions, sour cream, and salsa. Enjoy!

Spinach and Ricotta Stuffed Shells

I love spinach. My husband, on the other hand, keeps his distance. Imagine my shock and excitement when we were discussing our menu for the next couple weeks and he suggested trying this recipe. Whoa. Josh has a knack for picking out recipes we'll both love, so it's fun when he wants to try something outside his comfort zone.

This is a dish we'll be repeating again in the future. It's not difficult at all and it's super tasty. My favorite part of this recipe was the actual preparation stage. Usually when we make supper, one of us is in the kitchen, and one of us hangs out with the babe. Not this time. Cole was content with hanging out in his playard, so we got to work. We chatted about our day, Cole's birthday party, Doctor Who, etc. It was relaxing and a nice change of pace. I really hope we get to cook together again soon!

Ingredients:

18 jumbo pasta shells (about 6 ounces)
1 1/2 teaspoons olive oil
1/4 medium onion, finely chopped
1-15 ounce can crushed tomatoes
3/4 teaspoon sugar
1/4 teaspoon salt plus additional for seasoning
1/4 teaspoon freshly ground black pepper plus additional for seasoning
Olive oil or cooking spray
2 cups baby spinach, finely chopped
1 cup low-fat ricotta
1/2 cup shredded part-skim mozzarella
1 egg, lightly beaten

Cook the shells like normal, drain, and set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion (and if you're using it, chorizo as well) cook until onions are translucent (or chorizo is browned). Add tomatoes and sugar and season with salt and pepper to taste; simmer about 10 minutes. Set aside. Preheat oven to 375 degrees and coat an 8x8-inch baking dish with cooking spray. In a large bowl, combine spinach, cheeses, egg and 1/4 teaspoon each salt and pepper. Spread half the tomato sauce into prepared dish. Spoon spinach mixture into baggie, cut one of the bottom corners off and pipe a heaping tablespoonful into shells. Arrange stuffed shells in baking dish. Pour remaining sauce over shells and cover with aluminum foil. Bake 30 minutes or until pasta is cooked through and sauce begins to bubble. Let rest 5 to 10 minutes before serving.

Quinoa Cereal

I should start this post off by saying that I've never tried quinoa before. Having said that, there is a box of quinoa in my cupboard that's been there for a couple of months. I've been wanting to try it, but I haven't found the right recipe, until today. A few days ago I was on Pinterest trying to find a quinoa recipe that I'd actually try and I came across this recipe and I gotta say, it didn't disappoint.

Ingredients:

• 1 1/2 cups skim milk
• 1/2 cup rinsed quinoa
• 2 teaspoons honey (the recipe called for maple syrup, but I didn't have any, so I improvised)
• Pinch of ground cinnamon
• 1/2 cup fresh raspberries
• Sliced banana

Directions:
Bring milk and quinoa to a boil in a small saucepan.
Simmer, covered, until most of milk is absorbed, about 14 minutes.
Remove from heat and stir in honey, cinnamon, and raspberries.
Top with bananas. I drizzled a little extra honey on top.

Chocolate Chip Cookie for Two

I love chocolate chip cookies, they're one of my favorites. If it were up to me, I'd make this classic cookie and other great dessert items regularly, but Josh doesn't dig sweets the way I do. I can't see making a whole cake, or an entire batch of cookies just for myself.

Like most people, I find myself glued to the Pinterest page for an unknown amount of time. It's fascinating the things others have come up with and have kindly shared. I happened upon this nice little recipe and thought I'd try it. It claimed it was a single serving cookie, but I'm glad I asked Josh if he would split it with me because, it was the perfect size for two people! In case you were wondering, I asked Josh 2 or 3 days in a row until he agreed to try it with me. If you learn only one thing about me, then know I'm a very persistent person, or that I openly cheat at Monopoly, but that didn't seem to apply here.

I tweaked it a little but for the most part I stuck to the recipe I found. Hope you like it as much as I did! Josh thought it was too sweet. Figures.

Ingredients:
2 tablespoons butter (melted)
1 tablespoon white sugar
1 tablespoon brown sugar
5 drops vanilla
pinch of salt
1 egg
1/4 cup flour
2 tablespoons chocolate chips

Directions:
Combine all the ingredients and microwave 2 minutes. Enjoy!