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pinned it. tried it. {recipe: buffalo chicken grilled cheese}

14 Oct

I found this recipe on Pinterest and basically had to try it right away.

Buffalo Chicken Grilled Cheese Sandwich by Closet Cooking

{ingredients}

  • 1/4 cup cooked shredded chicken, warm
  • 1 tablespoon hot sauce
  • 1/2 tablespoon mayo (optional)
  • 1 tablespoon carrot, grated
  • 1 tablespoon celery, sliced
  • 1 tablespoon green or red onion, sliced or diced
  • 1 tablespoon blue cheese, room temperature, crumbled
  • 1/2 cup cheddar cheese, room temperature, grated
  • 2 slices bread
  • 1 tablespoon butter, room temperature

{directions}

Servings: makes 1 sandwich

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

  • Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl. (I just used chicken and hot sauce and left out everything else)

  • Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread. (The only bread I had was Arnold’s Sandwich Thins which still worked well but I think I would enjoy regular bread better.)

  • Heat a non-stick pan over medium heat.
  • Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

I love grilled cheese sandwiches and this was an awesome way to change it up a bit. Once I had the cheese and chicken on the 2 slices of bread, I found it a little difficult to put the 2 slices together and get it in the pan without the cheese going everywhere. But in the end, it was delicious and I will definitely do this again.

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pinned it. tried it. {do it yourself: painted canvas quote}

30 Sep
I found this DIY project on A Beautiful Mess a while ago and pinned it. It has been something I wanted to try but just haven’t gotten around to it.

Last week I finally got around to looking for  vinyl letters to use and Michaels. I wasn’t sure if I could use the permanent adhesive ones or the repositional ones. All they had in the size I wanted was the permanent ones so I decided to wait. I wasn’t sure they would come off the canvas. At Target the other day, I saw these letters and thought they would be perfect, especially because one package came with 2 sizes and it was only $2.99. (When I looked back at the blog post after I noticed that she used permanent ones so I guess either would work. Oh well) I already had a canvas and paint, so I was ready to go.

Dan and I decided on paint colors together that we thought would look good in our space. The first thing I did was cut out the letters that I needed so I could place them out on the canvas and see how they fit. I decided on green and pink stripes for underneath the letters. Then I peeled the letters and stuck them on the canvas where I wanted them.

I let the stripes completely dry before starting with the purple. I had to do 6 coats of purple in order to cover the color of the stripes. I like that you can still kind of see the texture of the stripes but I didn’t want to see the color at all. Once the purple was dry, I peeled the letters off so you could see the stripes underneath.

The purple bled under the edges of the letters a little but I actually like it better than if all the edges were perfect. I love the way this turned out. I love the colors and stripes. I think it looks really cool.

I think this was a fairly easy project to do. I have tons of canvases and lots and lots of quotes that I love. I can’t wait to make more of these. I think they would also make great presents.
What do you guys think?

pinned it. tried it. {recipe: taco bake}

14 Sep
I have to start by saying this is one of the most delicious things I have made recently. Or probably ever.
Ok. I found this recipe on pinterest. I love mexican foods. Tacos. Burritos. Quesadillas. I saw this taco bake and knew I wanted to try it instantly.
Taco Bake by The Country Cook

{ingredients}

  • 1 pound ground beef
  • 1 packet taco seasoning
  • * water as called for on back of seasoning packet
  • 3 large flour tortillas (8-inch size)
  • 1/2 cup Salsa Con Queso
  • 1 1/2-2 cups shredded Mexican cheese blend
{directions}
  • Brown and crumble ground beef. Drain excess grease.
  • Add in taco seasoning and water (following directions on back of seasoning packet).
  • Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso.
  • Give it a good stir, until thoroughly combined.
  • Preheat oven to 350F degrees.
  • Spray an 8-inch round baking pan with nonstick cooking spray.
  • Layer the bottom of  the pan with a flour tortilla.
  • Now add about 1/3 of the ground beef taco filling on the the first layer.
  • Then add 1/3 of the shredded cheese.
  • Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
  • Bake at 350F degrees for about 15-20 minutes. Until cheese is melted and edges are slightly golden brown.
  • Allow to cool for a couple of minutes.
  • Then slice and serve.
We loved this dinner. We ate the entire thing. We couldn’t help ourselves. I think we will be making this again soon. Like really soon.
I highly recommend this dinner to everyone.

pinned it. tried it. {recipe: buffalo chicken wraps}

11 Sep
Dan and I both love buffalo chicken anything. So when I saw this recipe for these delicious looking buffalo chicken rolls from Can You Stay for Dinner, I knew I wanted to try them.

buffalo chicken rolls by canyoustayfordinner.com
{ingredients}
  • 12 egg roll wrappers (roughly 4 square inches)
  • 1 cup cooked and shredded chicken (6 ounces)
  • 1/2- 2/3 cup Frank’s Red Hot Sauce
  • 1 cup crumbled blue cheese (4 ounces)
  • 1 cup broccoli slaw or cole slaw (dry)
  • Small bowl of water
  • Nonstick cooking spray
  • Blue cheese dressing, for serving
{instructions}
  • Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

  • Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
  • To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
  • Repeat with remaining rolls.

  • Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

  • *Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

I loved these wraps. I’m pretty sure we ate them all because they were so amazing. They are definitely something we will make again, probably very soon. I used ranch dressing on my plate to eat them with. Dan used blue cheese. I like either but we didn’t have a lot of blue cheese left so I let Dan use it.
I looked for egg roll wrappers at the grocery store but couldn’t find any. I decided to just use wheat wraps instead. Also, Dan and I don’t really like cole slaw so I just left it out. I would love to try these with the egg roll wrappers but I just need to find them. Any ideas where I could find them?
The way they explained to cook the chicken in this recipe surprised me. I’ve never cooked chicken that way but I tried it and it actually worked pretty well. It was a fairly simple way to cook chicken. Obviously you could cook the chicken any way you usually do.
In the end, these were super easy to make and I would definitely recommend these wraps/rolls to anyone who loves buffalo chicken. 

pinned it. tried it. {recipe: crusted honey mustard chicken}

2 Sep

 

On my 30 by 30 list I have to get better at cooking. Dan usually does most of the cooking but I have been trying to be better about doing more cooking. I think when I have a recipe to follow, I do pretty well. I’m just not very creative to come up with my own delicious meals. Anyway, I’ve been pinning a ton of meal ideas on Pinterest. I have tried a few over the past couple weeks so I decided to post about them.
Here is the first one:
crusted honey mustard chicken from weightwatchers.com
{ingredients}

  • 1 spray(s) cooking spray   
  • 2/3 cup(s) lite honey mustard dressing   
  • 1/8 tsp table salt   
  • 1/8 tsp black pepper   
  • 2 tsp dill, freshly chopped   
  • 1 medium uncooked scallion(s), finely sliced   {I didn’t use any scallions}
  • 1 cup(s) cornflake crumbs   
  • 1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
{instructions}
  • Preheat oven to 425°F. Coat a shallow pan with cooking spray.
  • In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

  • Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.

  • Bake until chicken is golden and no longer pink in center, about 15 minutes.
  • Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

This chicken was delicious. It was super moist and I love using the honey mustard sauce under the cornflakes because you can really taste it better. The only problem was that the cornflakes on the bottom didn’t really stay on very well. The cornflakes on top were nice and crunchy though. I’m not sure how you would fix that. Overall, this was a fabulous dinner and we will definitely be making it again.

 

hairdo {quick twist}

19 Aug

 

I said in a previous post that I have  been trying different things with my hair. A couple of weeks ago, we were going to a wedding reception by the water. I knew I wanted to do something with my hair but I wasn’t sure what. So I opened up Pinterest on my computer and looked at my clothes & shoes & hair board to see what I could find.
I found this tutorial for a quick twist for shorter hair.

I thought this looked relatively simple, even though I don’t own any large bobby pins. I decided to give it a try and I think it turned out pretty well.

I basically just stuck a bunch of bobby pins in to hold it up. I didn’t realize the one bobby pin was sticking out in the middle until Dan took these pictures. I still think it looked pretty good and worked well for a wedding. I stuck the black flower in to dress it up a little.

I learned that I need to buy some large bobby pins. And keep practicing.
What does everyone think?

 

pinned it. tried it. {ranch dressing}

18 Aug
I have decided that I pin so many things and I need to start actually doing more things that I have pinned. So I think the pinned it. tried it. might start to be a new thing that I do.
I’m starting with this ranch dressing I found on pinterest. It comes from here.

 

I absolutely love ranch dressing and I’m not a big fan of most other dressings. With me trying to eat healthier and everything, I decided to give this a try. I think it turned out pretty good.
Ingredients:
1 cup plain nonfat greek yogurt
1 packet hidden valley ranch (dressing, not dip)
1/2 cup 1% milk
Whisk together in bowl and chill for 1 hour before serving.

my ingredients all ready to go

all mixed up

on my salad for lunch

I used Hannaford brand everything for this (as you can see from the picture). I did the recipe exactly as it said. I think it turned out kind of runny compared to real ranch dressing. I think next time I make it I might try a little less milk and see if that helps. I love the taste of this dressing though. It is something I will use again and again.
Has anyone else tried this? Or does anyone else have any homemade dressing recipes?
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