She is dreaming about.
Milo and Dixie... Fashionistas
Milo and Dixie hit the town showing off their new coats, harnesses and leads.
We hope your Christmas was amazing!!
It's Saturday....
Just guess what I wish I was doing (but can't, as I have a list of 87 million things to do)
All I See...
Before going to work is this sight. Can't blame Milo, its too cold and the bed is too soft... 'Baby Boy, I would love to stay in bed with you.'
Gorgeous Day!!
It was 65f today in Kentucky!! Such a beautiful day for a couple dachshunds to explore the property. They were moving too quick for me to get lots of pictures... Just know they had a lovely time
Puddle's Drinking Songs
Just 'cause Miss Puddles asked if I had any Beer Drinking Songs...
And every Dachshund, especially mine, knows a few drinking songs... after all, their momma usually looks like this lady! *Well, its a great way to use all those Natty Light cans!
A Little Christmas Music
It has been crazy busy around my little house for the last month and a half... new job, last theatre performance, family and friend obligations... just crazy.
But now is the time to relax, to have fun with friends and family, and enjoy one of the most amazing times of the year.
In honor of this special time, here is a little play list of some of my favorite Christmas songs to help us both get into the mood.
Enjoy
Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella on the Food Network
Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella on the Food Network
This year, with all the busy-ness of my life, I've decided that this recipe will suit me nicely. I have added some whole bay leaves under the skin for flavor as well as decorative purposes (Remember NEVER eat a bay leaf itself, just enjoy the flavor!!) I will let you know tomorrow how the family and friends enjoy it.
I am thankful to Critchfield's for butterflying my turkey as I am not fond of cutting meat of any sort! O_o
Happy Thanksgiving to all!!
Shrimp and Veggie Foil Packets
I counted it up, I'm working 3 jobs at present... OK, so I didn't count as much as cry in my pillow trying to figure out how to make a 24 hour day meaningful to my little family as well as profitable. :( Yeah, it was quite the a morning. But the evening got better when I made these little beauties.
So easy, so affordable, and so good. You'll have to try!!
*I purchased the wrong shrimp, so in my pictures you'll see Medium shrimp instead of Jumbo. My apologies. I served it with fried rice and egg rolls from Aldi.
Shrimp & Vegetables in Foil Packets
1 1/2 lb. broccoli florets
1 bag of shredded carrot matchsticks
1 bunch green onions
1 1/2 lbs 26/30 ct shrimp (peeled & deveined)
foil
canola oil for brushing
Sauce:
4 t sesame oil
4 T soy sauce
Tear 5 pieces of foil into 18 inch strips. Brush each lightly with canola oil.
On each foil piece add-
1 C broccoli florets
1 C carrot matchsticks
7-8 shrimp
1 T chopped green onion
Mix sauce and pour 1 tablespoon of the mixture over each packet. Fold foil in half and seal edge by folding in 2-3 times.
Cook in 400 degree oven for 12-15 minutes or until shrimp is cooked through. Serve over steamed rice.
Sunday Drive and McDonald's
It has been so pretty lately that I cannot help myself from taking a long drive to get to know the area we've moved into. There are some great little country roads all around me. Its nice to know the layout cause one never knows when they will want to blast some rock music loud and drive off the stress or, as we did Sunday, just enjoy the day.
For the pups they got a special treat... McDonald's Ice Cream. I've never bought one for them before, but as Reed and myself have never had issues with them (we are both lactose intolerant) I thought that the pups might not have any issues as well.
Here is your Monday "Awwws" and "Squees" in dachshund vs. ice cream form:
Chicken Enchilada Puffs
The last of our pretty Indian Summer Days are coming to a close. We tried to spend as much time outside having fun as possible, but already we are longing for those summer days that will not be back for months.
On the bright-side, I've been cooking more! :D Like these lovely little easy dinner items. Just try it one time, you'll be hooked!
Chicken Enchilada Puffs
1 package jumbo crescent rolls
3 oz cream cheese
1/2 cup Mexican blend shredded cheese
3/4 cup cooked chicken (diced or shredded)
1/3 cup enchilada sauce
2 teaspoons taco seasoning mix
1/4 cup Mexican shredded cheese for sprinkling
Preheat oven to 375 and line cookie sheet with foil and spray with no-stick spray
Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.
Unroll crescent rolls on prepared pan. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling. Sprinkle tops of puffs with additional shredded Mexican cheese.
Bake for 15 minutes, or until golden brown.
Soy Lime Salmon
I love salmon! I could eat salmon, in some form, every single day of the week. Only problem with having it so often, you sometimes do the same marinade or same side dishes again and again. This time, I decided to make a new marinade using up a left over lime in my fridge! :)
Soy Lime Salmon
2 tbsp Brown Sugar
2 tbsp Extra Virgin Olive Oil
2 tbsp Soy Sauce
1 tbsp Parsley, finely chopped
1/2 tbsp garlic, finely minced
1/2 tsp black pepper
1/2 tsp thyme
1/4 tsp ginger
4 Salmon filets
Mix all ingredients and pour over your salmon. Marinate 4 hours or overnight. Grill on medium-low heat until flaky.
Crock-Pot Apples
I love something sweet, that isn't overwhelmingly sweet. And, I love my house to have that aroma of a home, not just a place to live. These apples can take care of both of those needs.
Crock-Pot Apples
1/4 cup brown sugar
1/4 cup walnuts, chopped
2 tablespoons trans-fat free margarine
1 teaspoon cinnamon
6 Gala apples, cored
1/2 cup apple juice or apple cider
Cover and cook 2 1/2 to 3 hours on low heat until the apples are soft and begin to collapse.
Breakfast Pizza
I love breakfast... ok, well I really love breakfast at dinner-time. I mean, who has time to do the full English at 6am? Not me, for sure. So when we are wanting some breakfast like foods, or when I am in a hurry, breakfast is perfection.
And when talking about perfection, this can be found next to its definition. Tasty and quick... perfect way to fill up on a chilly fall night.
Breakfast Pizza1 pre-made pizza crust
1 16 ounce package of bulk, mild breakfast sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded cheddar cheese
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon ground mustard
4 eggs, lightly scrambled
2 tablespoons grated fresh Parmesan cheese
Preheat oven to 375°.
Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
Top pizza crust with sausage, potatoes, and cheese. Combine milk, salt, pepper, ground mustard and eggs, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan.
Bake at 375° for 25 minutes or until done through.
Don't worry.... those apples will be showcased tomorrow. They were amazing! :D
Buffalo Chicken Pizza
Amazing... Just amazing stuff (and so much easier than making 'real' buffalo chicken wings!)
Buffalo Chicken Pizza
3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
1 Boboli Pizza Crust, or whatever premade, prebaked pizza crust you prefer
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoons Worcestershire sauce
6 tablespoons hot sauce, medium to spicy heat (more or less to your own personal taste)
2 tablespoons brown sugar
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded mozzarella cheese
1/2 tsp oregano
Bleu Cheese Salad Dressing
Celery Sticks, if desired
Preheat oven to 400°. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside.
Lightly drizzle extra virgin olive oil over the chicken breast cutlets and grill (or pan cook) until no longer pink and completely done. Set aside to cool. Once chicken is cool, cut into thin strips.
In a large sauce pan combine butter, Worcestershire sauce, hot sauce, and brown sugar. Stir over medium heat until combined. Add chicken and toss until combined with the sauce.
Spoon chicken and sauce mixture over cheese. Sprinkle with oregano and remaining cheese. Bake for 18-20 minutes or until crust is golden brown and cheese is melted. Drizzle lightly with Bleu Cheese dressing and serve with celery sticks, if desired.
Cajun Chicken Linguini
For some reason Reed has gotten on this 'spicy' kick of late. I'm pretty sure it was right around the time college football started because we did our annual 'go watch the opening game and pig out' night with wings and cajun shrimp alfredo. Since then, bring on the spicy and Reed is a happy boy. So after much griping and complaining that I've never made cajun chicken for him, but for others, I made him some last night. He proclaimed it on of the Top 5 things I've ever made for him. Hope you enjoy my recipe, too.
*The vegetables do not have to be chopped finely as I have done, but picky eaters, like me and Reed, like the flavor but oftentimes do not like the consistency of certain vegetables... for us, its Red Pepper. I chopped the onion, as well, just for visual consistency.
Cajun Chicken Linguini
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Tony Chacheres Cajun Seasoning
1 pound Linguini
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Red Bell Pepper, Seeded and chopped finely
1/2 whole Large Red Onion, chopped finely
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 1/2 cups Low Sodium Chicken Broth
1 cup Heavy Cream
1/2 cup Grated Parmesan Cheese
Chopped Fresh Parsley
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Brown the chicken until no longer pink. Remove with a slotted spoon and place on a clean plate.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as you would like. Add tomatoes and cook for an additional 30 seconds to a minute until tomatoes are soft and falling apart. Remove all vegetables from the pan.
With the pan over high heat, pour in the chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add cajun seasoning if necessary, remember the sauce should be spicy!
Finally, add Parmesan cheese, chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained linguini and toss to combine.
Top with chopped fresh parsley, if desired, and a slight sprinkling of Parmesan cheese right before serving.
