Thoughts

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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jan 23, 2015

Balsamic Chicken and Pasta

Quick and easy chicken.

1 Tbl Olive Oil
2.5 Cups Sliced Red pepper
6 Cloves Garlic, Minced
1/4 Tsp Red Pepper Flakes
2 Large Chicken Breasts, cut in half sideways (butterflied in half)
Salt and Pepper to Taste
1/3 Cup Balsamic Vinegar
15 Ounce Petite Diced Tomatoes

Put oil in a large sauce pan with oil.  Add peppers, garlic and red pepper flakes, sauté for about 5 minutes.  Move to the outer edge of the pan.  Coat both sides of the chicken with salt and peppers, cook two minutes per side.

Add vinegar and tomatoes to the pan, bring liquids to a boil.

Reduce heat to medium low and cook for 25 minutes, stirring occasionally.  Serve over pasta.

Jan 22, 2015

Owl Headband

Recently, I made a cardigan.  I ordered an extra ball of yarn because I would rather have extra than run out.  Of course, I would not have needed it.  The result?  I decided to make a headband/ear warmer with an owl pattern.  I took the class at Little Owl Knit shop, so why not.  The Result?


I chose not to add the french knot eyes.


Find the pattern at Pilgrim Purse and Poetry - Owl Headband Pattern

Jan 21, 2015

Oreo Cupcakes

Sometimes using a mix and store bought cookies can make a lot of goodness.  This is one of those times.

1 White Cake Mix
1 Container Oreo Cookies
2 Containers Whipped Vanilla Frosting

Heat oven as indicated on cake box.  Line a cupcake pan with cupcake papers - 24 total.  Set aside.

Mix cake mix to package directions.  Put 1 large spoonful of cake batter in each cup.  Place one cookie in each cup.  Top with 1 large spoonful of cake batter.  Bake to package directions.  Remove and cool completely.

Crush remaining cookies.  Add frosting and beat together.  Top cupcakes when cool.

Jan 20, 2015

LHJ Peanut Blossoms


Continuing through the LHJ recipes - Peanut Blossoms.  The recipe calls for chocolate kisses, I used dark chocolate peanut butter cups.



1 3/4 Cup Flour
1 Tsp Baking Soda
1 Tsp Salt
1/2 Cup Firmly Packed Light Brown Sugar
1/2 Cup Shortening
1/2 Cup Creamy Peanut Butter (Jif)
1 Large Egg
2 Tbl Milk
1 Tsp Vanilla
48 Chocolate Kisses, Unwrapped

Heat oven to 375 degrees.

In a large mixer bowl, stir flour, soda and Salt.  Add remaining ingredients except candy and beat at low speed of mixer until well combined, scraping bowl occasionally.  Chill dough for 30 minutes (I did not).

Roll small amounts of dough into 1 inch balls.  Place on an engrossed cookie sheet and bake for 12 minutes or until light brown.  Remove from oven, immediately press a chocolate kiss in each cookie and remove to a cooling rack.

Jan 19, 2015

Chorizo and Wild Rice

This was so good Hubby and I ALMOST had a disagreement over leftovers.  I guess I'll just have to make it again soon.

2 Tbl Butter
1/4 Cup Minced Onion
4 Ounces Mushroom pieces, Drained and Chopped
13.5 Ounces Johnsonville Smoked Chorizo Sausage, thinly sliced.
1 Box Uncle Bens Long Grain and Wild Rice

Melt butter in a large skillet.  Add onions and mushrooms, sautéing until translucent.  Add sausage and cook 10 to 15 minutes.  Cook rice to package directions and stir into sausage mixture.

Jan 11, 2015

Spinach Stuffed Shells

This was a great meal to make and then have leftovers for lunch.

1/2 Box Jumbo Pasta Shells (24)
18 Ounces Frozen Creamed Spinach
1/2 Pound Lean Ground Beef
2 Large Handfuls Fresh Spinach
15 Ounces Ricotta
2 Cups Mozzarella
1 Jar Pasta Sauce

Cook pasta to package directions.  Drain, spray with cold water.

Cook Creamed spinach to package directions, set aside to cool a bit.

Brown ground beef.  When cooked, add fresh spinach and wilt.



Pour into a large bowl.  Add creamed spinach and cheeses, mix well.

Heat oven to 350 degrees.  Place a thin layer of sauce on the bottom of a 9 x 13 pan.  Stuff shells, place in pan.  Cover all with remaining sauce.  Bake about 30 minutes.

Jan 9, 2015

Peppery Pizza Bread

I wanted a side that would go with stuffed shells, or soup, or anything you want something crusty to mop up sauce with.  This is what came of that.



1 Flat Bread Pizza Crust
1 4 Ounce Can Chopped Chilies
4 Tbl Butter, melted
1 Tsp Garlic Powder
1 to 2 Tsp McCormick Fiery 5 Pepper
1 Cup Shredded Monterey Jack/Cheddar Blend

Heat oven to 350 degrees.  Line a cookie sheet with foil.  Place crust on foil.

Mix melted butter and chilies, spread over pizza crust.

Sprinkle chilies with garlic powder, 5 pepper blend and cheese.  Bake for about 25 minutes until cheese is melted and crust is heated through.