Pizza Panini

Super FAST and EASY recipe coming at you today....and of course, TOTALLY TASTY!
In case you didn't know...panini is just fancy-talk for a grilled-cheese like sandwich.  I do not have a panini press, so I put these on my grill pan and topped it with a cookie sheet, weighted with a big-ol butcher block cutting board on top of that.  Cause I'ma fancy that way, lol!
Everyone loved these...like I was the "coolest Mom EVER" loved them. I threw a salad on the plate and I was done-daddy-done.


Pizza Panini
Recipe Source:  Life as a Lofthouse via Cassie Craves

• 1 box frozen Texas Toast Garlic bread
• Pizza Sauce (jarred or homemade)
• Mozzarella cheese, shredded
• Pepperoni and/or other favorite pizza toppings

Place the frozen garlic bread on a baking sheet lined with tinfoil, and bake according to package directions, making sure they don't get too crispy.
Meanwhile, heat your panini press, grill pan, or skillet to medium-high heat.
Take one piece of cooked garlic bread and top with favorite pizza toppings. (Sauce, Cheese, etc)
Top with another piece of garlic bread and place on panini press. Close lid and cook until cheese melts and sandwich is hot. About 2-3 minutes.
Repeat with remaining pieces of garlic bread and pizza toppings. You can serve extra dipping sauce on the side if you would like.  Serve immediately!

This recipe has been linked up at:
This Chick Cooks

Bubble Puff Pizza

We were on a "make-your-own pizza" kick.  For some reason, I have yet to post any of them from that time....weird!  This is one of the recipes we tried.  Since it uses those "pop" biscuits which I hate opening, it was actually a total breeze to put together with no flour mess to clean up.  The kiddos loved it!  They were able to help with this one SO much.  In fact, aside from me putting it in and taking it out of the oven, they were able to do it from start to finish by themselves.  So, get your kiddos in the kitchen and let them have at this one, they will love it and so will you!

Bubble Puff Pizza
Recipe Source:  Sublime Hodgepodge

• 1 tube of those "pop", holding-them-away-from-you-trying-to-cover-your-ears-so-it-doesn't-scare-the-crap-out-of-you, biscuits.  I use the Pillsbury Simply Buttermilk Biscuits
• Pizza Sauce to taste, make as saucy as you like.  I of course like the Trader Joe's brand.  I know, wipe the look of shock off your face!
• 2 cups of Mozzarella Cheese (or blend)
• Assorted Toppings - Use what you like, we just used mini turkey pepperoni on ours

Preheat oven to 375 degrees.
Spray a 8x8 baking dish with non-stick cooking spray. Using scissors, quarter the biscuits. Place quarters POINT SIDE UP in the bottom of the baking dish, distributing them evenly over the bottom. Layer your sauce over top, then your chosen toppings followed by a layer of cheese(s).
Bake for 40 minutes but start checking it after 30 minutes. Using a fork, check middle biscuits to see if they're completely cooked. If not, cook an additional 5 minutes until middle is finished cooking. (Time will vary based on amount of toppings). Allow to cool for 5 minutes before serving.

This recipe has been linked at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Outback's Mac-a-Roo and Cheese

Who hasn't ordered Outback Steakhouse's yummy Mac-a-Roo and Cheese?  Who hasn't ordered curb-side take-away from Outback and slipped in an order of Mac-a-Roo and Cheese, even though the kiddos are with Grandma Coo Coo for the night?  Come on...surely I can't be the only one??  Let's not even get started on the meltdowns that have ensued over Mac-a-Roo and Cheese mysteriously disappearing of a plate at the restaurant.
Whatever, moving on. 
If you Google out "how to make Outback's Mac and Cheese", you are sure to get tons of recipes, most of which I have tried, that aren't even close.  Well, being the cool chick I am...no really, I am... I have a super secret person on the inside that told me how they make it.  I scoffed...there is NO WAY it could be that easy.  I simply got a nod, a grin, and a "oh yeah, that is it."  Tried it.  Loved it.  Still can't believe it.

Ingredients:

• 1 box Penne Rigate Pasta
• 1 lb Velveeta, cubed
• 1/2 cup heavy cream plus more as needed to thin to taste

Bring a large pot of salted water to a boil.  Cook pasta according to package directions.  Drain.
In a medium pot, heat cream and add Velveeta, stirring carefully so it does not scorch on bottom.  Continue stirring until cheese is melted, adding additional cream if needed for desired texture and taste.  It will thicken up quite a bit as it cools, so don't go crazy with the cream.  Mix pasta and cheese sauce together, add some pepper to taste.  ENJOY!

Yup...told you it was that simple.

This recipe has been linked up at:
Nikki's Nifty Knacks
Mommy's Kitchen

Spaghetti Carbonara

I am so happy it is a new week!  Last week, we all shared cooties...started with the youngest, and everyday moved up a person, until we were all laying around moaning and coughing.  Ahhh, but through the power of NyQuil and lots of napping, we are all better :) 
Moving on to the recipe today.  Carbonara had always been this elusive thing that I never wanted to try.  I didn't even know what it was until Dan, the college cafeteria guy, held up a gloppy spoonful and said it was bacon and egg sauce.  UGH!  In pasta?!?!  (((shiver)))
After many years of avoiding it, I finally tried it.  It was NOTHING like I was expecting.  First off, the recipe I made, was a drier version.  No drippy, gloppy sauce.  I LOVE dry pasta!  Growing up, my Mom would make a buttered breadcrumb version with left-over spaghetti noodles.  This Carbonara reminded me of that a bit.  The egg just worked as a binder to keep the Parmesan Cheese adhered to the noodles.  In no way does it taste like the scrambled eggs and bacon I feared.  While this recipe uses regular bacon, I may experiment with thick peppered bacon next time or go full on for the Pancetta.  To add another "yipee", this is super easy to put together.
All of us loved this meal...even the sweet blue-eyed boy, which is saying A LOT! 

Ingredients:
1 box Barilla Plus Spaghetti - 14.5 ounces
3 TBSP Extra Virgin Olive Oil, divided
6-8 slices of bacon, diced
1/4 cup diced shallot
2 cloves garlic, minced
1/3 cup dry white wine
2 eggs, beaten
3 TBSP heavy cream
1/2 cup freshly grated (not shredded) Parmesan Cheese
Reserved Pasta Water (if needed)
3 TBSP freshly chopped Italian Parsley
Pepper to taste

Cook pasta according to package directions, until al dente.  When done, drain excess water, reserving 1 cup hot pasta water.  Toss pasta with 1 1/2 TBSP olive oil.  Set aside.
While pasta is cooking, cook bacon in a large skillet until just about crisp.  Remove bacon, drain bacon grease, reserving 1-2 TBSP of it.  In skillet, combine reserved bacon grease with 1 1/2 TBSP olive oil.  Add shallots and cook until transparent.  Add minced garlic and allow to cook, but not burn, for an additional minute.  Add white wine to deglaze pan, scraping up any bits from bottom of pan.  Cook until wine has mostly evaporated, about 1-2 minutes. 
Meanwhile, combine beaten eggs, cream, and Parmesan cheese in a bowl. 
Return bacon to skillet, add pasta and heat through.  Remove from heat.  Pour egg/cheese mixture over top of pasta.  Quickly and continually toss with tongs until no longer runny.  If pasta is too dry, add some reserved pasta water to loosen.  Add pepper to taste, and toss parsley before serving.  Serve with additional Parmesan Cheese for sprinkling.
Enjoy!!!

recipe adapted from Mommy's Kitchen

This recipe has been linked up at:
Nikki's Nifty Knacks
Simply Sweet Home
Tidy Mom
This Chick Cooks
Eat at Home

Homemade Breadsticks

I have a confession to make.  I am completely and utterly addicted to these breadsticks.  Case in point, 100+ degree day that I have dinner going in the crock pot so I won't have to turn on the oven or work on the stove.  Then at about 3:00 in the afternoon, as I am starting to smell my crock pot Chicken Parmesan, I start to think how crazy good these breadsticks would be with dinner.  At about 3:30, all I can think about is this chewy, doughy, garlicky, buttery goodness dipping into the sauce of my Chicken Parmesan.  At 4:00, I am mixing the dough, and at 4:15, I set them outside on the patio table to rise...covered in saran wrap of course...but it is the perfect humid, warm oasis since my AC is continually cranking cold air.  I have already justified that since they only have to bake for 15 minutes, it won't heat up the house too much.  At 4:45, they go in the oven and come out at 5:00, just in time for the table to be set.  I look at my windows and there are the faces of all the neighborhood girlies begging for the leftovers.  This has happened FAR more times than I am willing to admit.  SERIOUSLY addicted.  Try them!  Try them and join me singing chorus of adoration for these luscious sticks-o-heaven.  What?!  Like you don't make up songs about yummy food!

Ingredients:

• 1-½ cups warm water
• 1 TBSP instant (rapid rise) yeast from a jar.  Sorry, the packets don't hold a full TBSP
• 2 TBSP sugar
• 3-½ cups all purpose flour
• ½ tsp salt
• 2-4 TBSP Extra Virgin Olive Oil
• 1 TBSP garlic salt
• 1-2 tsp herbs/seasoning of your choice.  I am using an herb blend that is for mixing with olive oil and dipping bread, but any herb or combo of herbs that you like would work well.
• 4 TBSP melted butter
• 1/4 cup grated Parmesan cheese

 
Mix together water, yeast, sugar, flour, and salt in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.
Heat oven to 375 degrees. Spread 1-2 TBSP olive oil (just enough to coat) onto the bottom of a 16"x14" cookie sheet.  Roll out the breadstick dough about 1/4 to 1/2-inch thick and large enough to fit onto baking sheet.  Place whole sheet of dough on baking sheet, then brush 1-2 TBSP olive oil over top of dough making sure it is all lightly covered.  Sprinkle garlic salt and herbs of choice over top of olive oil.  Using a pizza cutter, cut breadsticks into desired length and width.   Cover loosely with plastic wrap and let rise for 30 minutes.
Remove plastic wrap and place in preheated oven and allow to bake for 15-17 minutes until golden brown.  Remove from oven and brush melted butter all over top and sprinkle with Parmesan cheese.  Serve, eat, and break out into a little diddy about breadstick lovveeee!

This recipe has been linked up at:
Mommy's Kitchen Sunday Potluck

recipe adapted from My Kitchen Cafe

Be Our Guest Berry Salad

As I have told you before, I grew up in an itty-bitty town in Colorado.  Our lunch room was used for the Elementary, Jr. High, and High School.  Yes, that means, as 1st graders, we were sitting on our knees trying to get tall enough to reach our trays.  Years later, the same Winnie the Pooh mural painted walls were there as we, then high schoolers, would squeeze into the same white picnic-type tables and benches.   We had one of those lunch rooms that had an actual kitchen.  That actual kitchen was ran by neighborhood grandmothers and mothers that cooked and baked everything from scratch.  Imagine my shock when I went to my daughters school and saw their lunchroom was really nothing more than a warming station where they would reheat processed, pre-packaged food.  Food that seemed like it would come from a fast food joint or a concession stand at a high school basketball game.  Jamie Oliver's Food Revolution anyone?!?!
Anyway, earlier in our homeschooling year, we did a unit on nutrition.  Teaching my kids about the type of food their body needs everyday and why.  Teaching what happens to your body when you give it the wrong type of food.  In case you are interested, Time for Kids has some GREAT age based worksheets on nutrition and physical activity.  When we were done with the unit, I wanted to reinforce this knowledge in a practical way, so it became a duty of theirs to help with the menu planning.  5 (almost 6) year old Kiddo C plans the snacks everyday, and 9 year old Kiddo B plans our lunches.  They make sure we get the right amount of food groups in our daily menu as well as making sure that we have the not-so-good-for-us stuff in moderation.  I purchased several kid focused cookbooks to help them get ideas and inspiration. 
Which brings us to today's recipe.  This kiddo friendly recipe shows that when you give something a fun name and add some happy colors and fruits that they like, they will eat and LOVE some amazingly nutritious food.  Lunches can be fun, flavorful, AND nutritious while still being quick and easy. 

Ingredients:

• ¼ cup orange juice
• 1 TBSP salad oil
• 2 tsp honey mustard or Dijon mustard
• 1 tsp sugar
• ¼ tsp salt
• 4 cups torn lettuce
• 1 ½ cups fresh blueberries, raspberries, quartered strawberries, and/or canned mandarin orange sections, drained
• 2 TBSP cheddar or pretzel goldfish

~To make the dressing, put the orange juice, oil, mustard, sugar, and salt in a screw top jar. Tightly cover with the lid and shake until combined. Put the lettuce in a medium bowl and drizzle the dressing over top. Gently toss to coat with dressing, Divide lettuce among 4 plates.
~Put the fruit on lettuce and sprinkle with the goldfish crackers.
(For a dinner salad, add cooked chicken)


Recipe Source:  Belle and the Beast, Disney's Magic Kingdom Cookbook

This recipe is linked up at:
Simply Sweet Home
Tidy Mom
Mommy's Kitchen
Eat at Home

Easy Basil Cheese Baked Pasta

Forget a 30 minute meal, this yummy little baby goes together in about 20...if you include the time it takes to get your water boiling. While I normally prepare this as a meat-free dish, it would be spectacular with some chicken or shrimp thrown in. ENJOY!!!


Ingredients:

• 1 box (1 pound) penne pasta
• 1 jar (26 ounces) favorite marinara sauce. I use Trader Joe's Tomato Basil Marinara , but when I lived near Sunflower Market (sniff, sniff) the Sunflower Market Garlic Basil was awesome too!
• 1 cup store bought pesto sauce at room temperature. Both the Trader Joe's and Costco's Kirkland Signature brand of refrigerated pesto get my vote!
• 1 cup Ricotta cheese at room temperature.
• 1/3 cup grated Parmesan cheese, plus more for sass factor*
• 2 cups shredded mozzarella cheese, or fresh would be divine, but since sometimes convenience wins, go ahead and take that help from the store.

Bring a large pot of salted water to a boil. Add pasta, cook to al dente.

Gently warm marinara sauce in a pot on the stove.

Preheat your broiler and place rack in center of oven.

Drain pasta, then add back to warm pot. Gently stir in Ricotta cheese and Pesto sauce until pasta is coated. *If you are feeling sassy, throw a handful of grated Parmesan in as well. Pour into a casserole dish or 13x9 baking pan. Pour the hot marinara sauce over top of the pasta. Top with mozzarella cheese and add a final sprinkle of 1/3 cup grated Parmesan cheese. Place the casserole dish under the broiler, about 10-12 inches from the heat. Let cheese melt and bubble on top, 3-5 minutes.

Seriously, didn't I say it was fast?! While the pasta is boiling, make it an entire meal by baking some garlic bread and assembling a salad! This recipe is a Siggy Spice time saver tweaked version of a similar Rachael Ray recipe.

I am linking this recipe at Taste and Tell's Saturday's with Rachael Ray and Mommy's Kitchen Sunday Potluck