fairly interesting

So, we had the missionaries over this past week. Tuesday to be exact. I made an Asparagus and ham dinner. Don't be fooled. It was more of a casserole than a "dinner". For dessert I found a new chocolate chip cookie recipe because...alas...I don't have my recipe book here:/ BUT...they turned out great. I didn't go waaay overboard and, in fact, sent the rest home with the fellows. So...no major harm done to my waistline!

We had a nice visit. At the end they always have a scripture of some sort and ask you to somehow participate in the mission field. Well....what they want us to do is super easy! All we do is go to Mormon.org and fill out a personal profile. The whole site is geared to help non-Mormons realize that we are normal people!! Not some weird, multiple marrying, Quaker dressing, weirdos! No offense to the Quakers! But you know what I'm saying. I think the biggest thing for me and my, well mostly Matt's family, is that we are Christians....and people don't see that. Even when you tell them that you believe in Jesus Christ as your Savior....I don't know...they must think it's some other Jesus! Anyway...I'm going to fill out a profile and see if I can link it up to my blog. And...to my "Mormon" readers...you should too!

Recipes in this post: 

Asparagus Ham dinner

Best chocolate chip cookies

Really?

First of all....it's snowing. One day away from being April 1st and it's snowing. I'd like to know when the weather decided to give us New England's freak snow storms and they have our nicer weather! Lame. It's rather depressing. 

Mr. Cat and I have successfully completed day 3 of our jog/walk routine. I'm proud of us. I want so badly to be into a smaller pant size. So really...I think that's what is keeping me motivated. Since October I have taken off 23 pounds. Pretty exciting! Buuut...I've got 30 more to go:/ Keep the positive right! Mr. Cat is looking great. He has lost 21 pounds in 4 weeks! I will say that I am tired today. I think the early mornings are catching up to me. Or maybe it's the weather. lol. I don't know. 

I made some awesome chicken last night. You can find it here. Let me know what you think...if you try it. Well, till the next completely randomized post,

Meg

Biltmore's bread pudding w/ Caramel sauce

I made this for my FIL's birthday. I am quite sure if I wasn't the favorite already, I am now :P

       

      Ingredients

• 8 c. cubed day-old bread
• 9 eggs
• 2 1/4 c. milk
• 1 3/4 c. heavy whipping cream
• 1 c. sugar
• 3/4 c. butter,melted
• 3 teas. vanilla extract
• 1 1/2 teas. ground cinnamon

         Caramel Sauce

• 1 c. sugar
• 1/4 c. water
• 1 tblspn lemon juice
• 2 tblspn butter
• 1 c. heavy whipping cream

 

 Get your oven pre-heating at 350. Cube up your day-old bread. I got mine at the rack wal-mart puts there stuff out on...genius I know:)

 

You will need a 13X9 inch pan for this. Go ahead and grease it.

Then put your bread into the pan. Amazing isn't it?

After the easy stuff is done...grab a bowl. Actually, if you have a mixer I would just use that to start out with. This stuff makes a full bowl...and you have to whisk...sooo save yourself the trouble:) Put the eggs, milk, cream, sugar, butter, vanilla, and cinnamon in the bowl you chose. 

This is what I chose, but quickly changed to my fabulous Kichen Aid! If you get depressed that you don't have one...go here !

Ok, now that you have made your life incredibly easier....whisk all these delicious things together. And pour it over your bread. Like so...

 

 

Ok. Pop that in the oven for 40-45 minutes...I had to keep it in for about 50. When a knife comes out clean it's done. 

It should look something like this.

Now for the saucey sauceness...

 Grab a small saucepan and put the sugar, water and lemon juice to a boil. Turn your heat down and cook until the sugar turns a golden amber and the dew from the morning tickles your lips..-chuckle- No...just the golden amber part!

See how it's oh so golden? Well strive for this. Stir in your butter until it melts. Add cream. 

Take it off the heat and pour over your bread pudding. It's D-lish!

New and exciting in the world of Catanzaros? Not much. The kids and I have been fighting off a cold that my dear son gave to us. I love primary and the break it gives it me...but really, the risk of getting sick is annoying. I don't get colds all that often, but when I do, they kick my butt:(
Other than that...we ventured down to IKEA this weekend. Oh my! That store is awesome:D I'm not sure why I do these things to myself though. Stores like that really tear at my "home" strings and make me wish that Matt and I didn't suck so much:) All in due time I guess.
We were extended a church calling this Sunday. But due to the fact that we haven't officially been called, you will have to build up anticipation as to what it is:P I will say that my thoughts on the matter are less than over-excited. :/
On a personal matter...my fluctuating weight is bothering me. Weight in general bothers me. I'm having a hard time losing. I have somehow lost the little bit of drive I had a few weeks ago. So I am hoping to find it again and put it to good use. The weather is supposed to be pretty nice most of the week so maybe I can get out.
I tried out a fairly different recipe last night for dinner. You can see the recipe here. It has sauerkraut in it. Never had that before. It was good:)



I took this picture of my girly. I know everyone says she looks like her dad....but this looks like to could have been taken in 1985! (meaning, it could be me:P)



Isn't it cute how much she "looks up" to her brother:) She really is quite enthralled with him. Watch out B...your im-mobile sister is going to drive you crazy when she is mobile:)

So that's about it...till then,
Meg

Penne Gorgonzola with Chicken

This is another recipe from TOH magazine. I love them!

Ingredients:

• 1 pckg (16 oz) penne pasta
• 1 lb boneless chicken breast, cut into 1/2 inch pieces
• 1 tblsp olive oil
• 1 large garlic clove, minced
• 1/4 c. white wine
• 1 c. heavy whipping cream
• 1/4 c. chicken broth
• 2 c. crumbled Gorgonzola cheese
• 6 to 8 fresh sage leaves
• grated parmigiano-reggiano cheese and minced fresh parsley

 

Start off with getting your pot of water to boil for the pasta. When it's boiling, put the pasta in and cook accordingly. While that's doing it's thing, get a skillet. Start the burner at medium heat and add your oil and chicken. Brown the chicken on all sides.

Add the garlic, cook it for another minute and then add the wine. Stir it to loosen up the chicken that's stuck to your pan. Add the cream and broth.

Cook this until it's slightly thickened and the chicken isn't pink anymore. Add your cheese! Also the sage and salt and pepper to taste.

Cook these until the cheese is just melted. 

all melted like:)

Ok, after you drain your pasta, pour the chicken mixture in and toss to coat. Sprinkle the parm cheese on with some parsley and Enjoy!

-I'd rate this easy to medium in prep. I forgot the parsley...oops!

-I am also not a bleu cheese fan...and while this cheese is VERY similiar...I didn't find myself wanting to throw it away. Enjoy:)

Slow cooker Aromatic chicken

If you want your house to smell d-lish you've got to try this recipe. I received it from my Aunt as part of a Christmas present and have used it loads of times. So enjoy!

Ingredients:

1/2 c. coconut milk

1/2 c. water

8 chicken thighs-skinned(try to find boneless and skinless...much easier)

1/2 c. brown sugar

2 tblspn soy sauce

1/8 teas. ground cloves

2 garlic cloves-minced

Grease up your slow cooker

Combine the milk and water and pour into your freshly greased crock pot

Then, add remaining ingredients in the order I've written them!

Seriously very easy!

After everything is in start it up and let it cook on low for 5-6 hours. The recipe calls for it over rice, but since Mr. Cat and I are watching our waists shrink...I sauteed up some fresh spinach, green peppers, and mushrooms as a companion. 

:)...I forgot to take a "nice" picture of the finished product because I was too excited to eat it! The chicken falls apart and is juicy and oh soooo good:)

He really did enjoy it:)

*a few tips:

-make sure you shake the coconut milk..it separates

-I used the splenda brown sugar blend...it's half of what the recipe calls for

Enjoy!

Three Cheese Pesto Pizza-TOH(taste of home)

Ingredients:

1/2 c. finely chopped red onion(know that I didn't use)

1/2 c. finely chopped red pepper(also didn't use)

1 tblspn olive oil

1 pre-baked 12 inch pizza crust

1/2 cup prepared pesto

1 c. crumbled feta cheese(ick...didn't use)

1 c. shredded part skim mozz cheese

1 c. shredded parmesan cheese(i didn't have so I used grated)

1 can (4 1/4 oz)  chopped ripe olives

1 med tomato thinly sliced

Ok...if you are using the onions and peppers in your recipe, saute them in the olive oil in a small skillet. Wait until they are tender and then set them aside. Put the crust on a pizza pan. Spread the pesto to within 1/2 inch of the sides.

Yea...some of my sides are showing more than others :x Layer the cheeses, onion mixture, olives and tomato. Bake this at 400 for 15-18 minutes...or till your cheese is melty:)

And Voila! Super super easy and very tasty! It's a quick dinner for the hungry family:)

PB & Jelly bars

Ingredients

• 1 tube (16 1/2 oz) refrigerated peanut butter cookie dough
• 1/2 c. peanut butter chips
• 1 can buttercream frosting
• 1/4 c. peanut butter
• 1/4 c. grape jelly or raspberry jam

 

Take your dough out of the fridge, set your oven temp for 375. Find something to do for 5-10 minutes while the dough is getting at room temp.

Come back, and get out a 13X9 ungreased pan. Spread the dough on the bottom. This is actually quite a task...and after trial and error I found that a plastic baggie over my hand worked the best to spread it.

Get it spread and pour you chips on top

 Put it in the oven for 15-18 minutes...so the sides are firm to the touch. Cool on a wire rack.

In a small bowl mix up your frosting and peanut butter

Spread this over the bars

 

Drop some goobers of jelly on the top

run a knife through them making them swirly

Step back, look at them and remember to

Pace yourself!

Mushroom & corn chowda

Ingredients

• 1 1/4 c. sliced fresh carrots
  1 c. chopped celery with leaves
• 3/4 c. sliced fresh mushrooms
• 3 green onions (optional in this house)
• 1/4 c. butter-cubed
• 1 can condensed cream of mushroom soup
• 1 1/3 c. milk
• 1 1/2 c. frozen corn-thawed
• 1/2 c. cubed cooked ham
• 1/2 teas. seasoned salt
• 1/2 c. cubed velveeta

 For starters, cut up the carrot and celery. I bought pre-sliced mushrooms...and I also used a pound...I like mushrooms:)

In a saucepan put in your cubed butter and let it melt a little 

 

toss in your veggies and saute them until they are tender

Stir in your milk, corn, ham, soup and seasoned salt 

 

Bring it all to a boil. Reduce the heat and put in your super processed goodness

stir it in and get it melted...about 3-5 minutes

Enjoy it with some Jalapeno corn muffins...we did:)

Mexican style Ravioli-Taste of Home

Ingredients:

• 1 package refrigerated Ravioli
• 1 can diced tomatoes-undrained
• 1 c. beef broth(I used less sodium)
• 1 can (6 oz) tomato paste
• 1/2 c. canned black beans-rinsed and drained
• 1 tblspn brown sugar
• 1 teas. dried oregano
• 1/4 teas. salt
• 1/4 teas. pepper
• 4 c. fresh baby spinach (I had a moment and forgot to buy it-hence the frozen)
  

Alright, again, start with putting your water on to boil for the ravioli. Then in a skillet...add everything else-minus the spinach.

Bring it all to a boil and then turn it down to a simmer. Stir it occasionally because it will stick to the pan.

When your ravioli is done(about 9 minutes) add it to the tomato mixture. Stir it in.Put your spinach in also and stir frequently to thaw. If you are using fresh, stir until it's wilted.

Heat it up, dish it out, and...

Enjoy!

Super easy and quick recipe!