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friday finds linky party


Friday Finds Linky Party

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It’s time for another fun Friday Finds Linky Party and we can’t wait to see what you all have been up to! Same thing as last week, add your latest creations to the link up below for a chance to be featured on all 8 blogs. While you’re at it, visit a few other blogs to share the love! Let’s get this party started!
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filed under Misc.


Friday Finds Linky Party

 

LinkyMain2-04Welcome to another installment of Friday Frinds – we seriously love seeing what you come up with each week and can’t wait for what you’ll have in store for us this week! Here’s our picks from last week’s Friday Finds:Friday Finds Linky Party! #linkyparty #fridayfinds

Erin from Strawberry Mommycakes || Instagram || Pinterest || Facebook

 

Spring Garden Pudding Cups from Shaken Together Life
Friday Finds Linky Party! #linkyparty #fridayfinds
Jenny from Bloom Designs || Instagram || Pinterest || Facebook
Decorative Triangle Tray from My Love 2 Create
Friday Finds Linky Party! #linkyparty #fridayfinds
Brandy from Gluesticks || Instagram || Pinterest || Facebook
Lucky Charm Treats from A Pumpkin and A Princess
Friday Finds Linky Party! #linkyparty #fridayfinds
Linda from Craftaholics Anonymous || Instagram || Pinterest || Facebook
Falafel Burgers from Amy’s Cooking Adventures
Friday Finds Linky Party! #linkyparty #fridayfinds
Vanessa from Tried & True || Instagram || Pinterest || Facebook
Dyed Minion Easter Eggs from A Pumpkin and A Princess
 Friday Finds Linky Party! #linkyparty #fridayfinds
Crystal from Cooking with Crystal || Pinterest || Facebook
Beaded Wall Mirror from Delineate Your Dwelling
Friday Finds Linky Party! #linkyparty #fridayfinds
Devin & Tara from Salt & Pepper Moms || Instagram || Pinterest || Facebook
Chocolate Caramel Chip Marshmallow Cupcakes from Honey and Birch
Friday Finds Linky Party! #linkyparty #fridayfinds
Aki from Minted Strawberry || Instagram || Pinterest || Facebook
Wood Piece Basket from Vintage Zest
 
Now on to this week! Make sure you link back to this blog so you can be featured next week and follow our Pinterest Board and social media channels to see if we feature your posts!


filed under Misc.


Cheesecake Factory’s Spicy Chicken Chipotle Pasta

spicy+chicken+chipotle+pasta
 
 

Cheesecake Factory’s Spicy Chicken Chipotle Pasta

 
 I saw this recipe and I have to admit that I had never had this dish at the Cheesecake Factory. 
It looked to die for, so we made it one night for dinner and my world is forever changed.

Wowzers.

Another hit recipe.
This quickly turned into my new favorite recipe.
I am seriously obsessed with it.
AND as a side note, I just went to Cheesecake Factory 2 weeks ago and ordered this dish….
and I wasn’t a fan!
It was way too spicy at the restaurant, but the way my dish came out…there was only a slight hint of heat.
Now that’s NEVER happened! 

 

You will need:
 
2 chicken breasts
1 box penne pasta
1 lemon
2 tbs. honey
olive oil
2-4 Tbs from 1 can chipotle peppers in adobo sauce
 
yellow bell pepper
red bell pepper
4- 6 cloves fresh garlic
2 more Tbs honey
2 cups heavy whipping cream
3/4 cup frozen peas
1 bunch fresh asparagus
cilantro
1 cup shredded parmesan cheese
 
Preheat your oven to 350 degrees F (for the asparagus)
Take your lemon and roll it with your hand against a hard surface in order to get the juices released.
Cut your lemon in half and squeeze the juice from both halves into your bowl.
Add 2 tbs. of honey, a pinch of salt and pepper.
Mix until well blended. 
Next, chop your yellow and red peppers. 
 
Then, cut your 2 chicken breasts into bite size pieces.
spicy+chicken+chipotle+pasta
Place chicken into a ziplock bag and add the lemon and honey mixture.
 Set aside until later.
 
Now for the asparagus. Break off the end pieces & cut them into small pieces.
Place cut asparagus into a bowl and add 1 tbs. of olive oil, a pinch of salt, and pepper & mix together.
spicy+chicken+chipotle+pasta
On a cooking sheet, spread the asparagus evenly.  Put this into your preheated oven.  
 

Then, in a large frying pan heat 1 tbs of butter and 1 tbs of olive oil.  

Add the chicken along with the marinade to the hot pan.  Spread the chicken pieces out in the bottom of the pan to cook evenly.  If your stove was on high, you can turn it down to medium to cook chicken.  Do not turn the chicken until it has cooked well on first side because you want the honey to caramelize and turn golden brown (without burning though).
Check on the asparagus, turning it to roast it evenly on both sides.  When it is done remove it. Set aside for later.
In another large pot, fill with water and add salt.  Bring to a good boil before adding your penne pasta.
 
When the chicken is golden brown on both sides remove from the pan and place in a dish to set aside.
spicy+chicken+chipotle+pasta
 
 Make sure you get all the yummy juices, and don’t wash your pan yet.
Chop your garlic.  
Using the same pan you cooked the chicken in, heat 1 tbs. of butter and 1 tbs. of olive oil.
Scrape all of the golden chicken and honey juices from the bottom of the pan and mix thoroughly.
Then add your garlic.   Now the water should be boiling, add the penne to the pot.
The garlic should be soft, now add 1 tbs. of honey.  
 Add red and then yellow to the pan. Saute for about a minute.
spicy+chicken+chipotle+pasta
Add about 3/4 cup of frozen peas. Stir together and cook for about 2 more minutes.  Then add your cooked chicken that you set aside earlier.  Make sure you get all the yummy juices from the bowl!!!
spicy+chicken+chipotle+pasta
 
Now for the can of chipotle peppers.  You’re not going to actually use the pepper, just the sauce.  
This is where the “kick” comes from so according to your liking of spiciness modify accordingly.  
If you add 3-4 tbs. it will be pretty spicy.  
I suggest that you add 1-2 and then taste before you add more.
Add 2 cups of heavy whipping cream slowly mixing it well.
Sprinkle in 1 cup of grated parmesan cheese.
 Stir in and cook for about 5 minutes in order to let the sauce reduce and thicken.
Check the penne to see if it’s ready.
When the pasta is cooked to your liking drain, but do not rinse.  This allows the sauce to adhere more readily to the pasta.
Add penne to the pan and stir.
Add the previously roasted asparagus and stir.
 Chop your cilantro and sprinkle over the top and serve.  
 spicy+chicken+chipotle+pasta
Cheesecake Factory's Spicy Chicken Chipotle Pasta
Print
Ingredients
  1. 2 chicken breasts
  2. 1 box penne pasta
  3. 1 lemon
  4. 2 tbs. honey
  5. olive oil
  6. 2-4 Tbs from 1 can chipotle peppers in adobo sauce
  7. yellow bell pepper
  8. red bell pepper
  9. 4- 6 cloves fresh garlic
  10. 2 more Tbs honey
  11. 2 cups heavy whipping cream
  12. 3/4 cup frozen peas
  13. 1 bunch fresh asparagus
  14. cilantro
  15. 1 cup shredded parmesan cheese
Instructions
  1. Preheat your oven to 350 degrees F (for the asparagus)
  2. Take your lemon and roll it with your hand against a hard surface in order to get the juices released.Cut your lemon in half and squeeze the juice from both halves into your bowl.
  3. Add 2 tbs. of honey, a pinch of salt and pepper. Mix until well blended.
  4. Next, chop your yellow and red peppers.
  5. Then, cut your 2 chicken breasts into bite size pieces.
  6. Place chicken into a ziplock bag and add the lemon and honey mixture.Set aside until later.
  7. Now for the asparagus. Break off the end pieces & cut them into small pieces. Place cut asparagus into a bowl and add 1 tbs. of olive oil, a pinch of salt, and pepper & mix together.
  8. On a cooking sheet, spread the asparagus evenly. Put this into your preheated oven.
  9. Then, in a large frying pan heat 1 tbs of butter and 1 tbs of olive oil.
  10. Add the chicken along with the marinade to the hot pan. Spread the chicken pieces out in the bottom of the pan to cook evenly. If your stove was on high, you can turn it down to medium to cook chicken. Do not turn the chicken until it has cooked well on first side because you want the honey to caramelize and turn golden brown (without burning though).
  11. Check on the asparagus, turning it to roast it evenly on both sides. When it is done remove it. Set aside for later.
  12. In another large pot, fill with water and add salt. Bring to a good boil before adding your penne pasta.
  13. When the chicken is golden brown on both sides remove from the pan and place in a dish to set aside.Make sure you get all the yummy juices, and don't wash your pan yet.
  14. Chop your garlic.
  15. Using the same pan you cooked the chicken in, heat 1 tbs. of butter and 1 tbs. of olive oil.
  16. Scrape all of the golden chicken and honey juices from the bottom of the pan and mix thoroughly.
  17. Then add your garlic. Now the water should be boiling, add the penne to the pot.
  18. The garlic should be soft, now add 1 tbs. of honey.
  19. Add red and then yellow to the pan. Saute for about a minute.
  20. Add about 3/4 cup of frozen peas. Stir together and cook for about 2 more minutes. Then add your cooked chicken that you set aside earlier. Make sure you get all the yummy juices from the bowl!
  21. Now for the can of chipotle peppers. You're not going to actually use the pepper, just the sauce.
  22. This is where the "kick" comes from so according to your liking of spiciness modify accordingly.
  23. If you add 3-4 tbs. it will be pretty spicy. I suggest that you add 1-2 and then taste before you add more.
  24. Add 2 cups of heavy whipping cream slowly mixing it well.
  25. Sprinkle in 1 cup of grated parmesan cheese.
  26. Stir in and cook for about 5 minutes in order to let the sauce reduce and thicken. Check the penne to see if it's ready.
  27. When the pasta is cooked to your liking drain, but do not rinse. This allows the sauce to adhere more readily to the pasta.
  28. Add penne to the pan and stir. Add the previously roasted asparagus and stir.
  29. Chop your cilantro and sprinkle over the top and serve.
Adapted from deedeelovesrecipes.blogspot.com
Adapted from deedeelovesrecipes.blogspot.com
Cooking with Crystal http://www.cookingwithcrystal.net/
spicy+chicken+chipotle+pasta     

filed under Chicken, Favorites, Main Dish, Pasta


Friday Finds Linky Party

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Hello Hello! Happy Friday, Friends! Let’s get this week’s Friday Finds Link party rolling!
We love showcasing all your amazing projects, recipes, holiday ideas, and DIY’s, so link up your best posts from this week and we’ll feature our favorites next week!
Check out our picks from last week….

Friday Finds Linky Party! #linkyparty #fridayfinds
Erin from Strawberry Mommycakes || Instagram || Pinterest || Facebook

 
IMG_1768title2
Anchor Wood Art by Delineate Your Dwelling

Read more…

filed under Misc.


Addicting Almonds

 

addicting+almonds

These

Addicting Almonds 

are the

BEST SALAD TOPPING EVER!

Once they toast and then the sugar begins to warm up, you are left with this amazing goodness of caramelized almonds that make any salad amazing. 

Seriously, once you have these on your salads, you won’t want salad without them in it!

They are hands down, one of my favorite things to have on hand at all times!

Plus, they are ONLY TWO INGREDIENTS!

 

You will need:

1/2 cup sliced almonds

3 Tbsp sugar

 

To Make:

In skillet pan on medium heat, cook almonds & sugar until dissolved

(be VERY careful because this will easily burn).

Stir constantly!

Cool on wax paper.
addicting+almonds addicting+almonds

Addicting Almonds
Print
Ingredients
  1. 3 Tbsp granulated white sugar
  2. 1/2 cup sliced almonds
Instructions
  1. In a skillet pan on medium heat, cook almonds & sugar until dissolved (be VERY careful because this will easily burn).
  2. Stir constantly!
  3. Cool on wax paper.
Cooking with Crystal http://www.cookingwithcrystal.net/

addicting+almonds

filed under Misc., Salad


Blueberry Raspberry Crumb Pie

Blueberry+Raspberry+Crumb+Pie

My FAVORITE pie I have made yet!

This is a 

Blueberry Raspberry Crumb Pie

that is sure to impress anyone!

The richness of the berries make it a little sour and a little sweet. I absolutely LOVE raspberries and try to incorporate them into pretty much most baking things. 

This pie is absolutely stunning and is a delectable dessert!

The flavor of the multiberry and then what sent it over the top was the delicious crumb topping!

 

Ingredients:

1 recipe perfect pie crust

1/4 cup heavy cream (to glaze the crimped pie edges)

Cinnamon Sugar Crumb Topping

2 cups blueberries, washed and dried

1 cup sugar

1/4 cup unbleached all-purpose flour

1/2 teaspoon ground cinnamon

2 cups raspberries

1 tablespoon cornstarch

1 tablespoon quick-cooking tapioca

 

To Make:

Preheat the oven to 400°F.

Line a baking sheet with parchment paper and set aside.

To prepare the pie shell, on a clean, lightly floured work surface, roll out half the disk of dough with a rolling pin until it forms a 10 inch circle.

Wrap half of the dough and  use for up to 5 days.

Fold the circle in half, place it in a 9 inch pie plate so the edges of the circle drop over the rim

and unfold the dough to completely cover pie plate.

Using your thumb and index finger,  crimp the edges of the pie shell.

Blueberry+Raspberry+Crumb+Pie

 

Brush the edges of the pie shell with heavy cream.

Set the pie shell to the side while you make the filling.

 

Filling:

To prepare the filling, place the blueberries medium bowl.

In a separate bowl, whisk together 1/2 cup of the sugar, flour, and cinnamon.

Pour the dry ingredient mixture over the blueberries until they are are evenly coated.

Blueberry+Raspberry+Crumb+Pie

In a separate medium bowl, toss the raspberries with the remaining ½ cup sugar,  the cornstarch, and the tapioca until the raspberries are evenly coated. 

Blueberry+Raspberry+Crumb+Pie

Combine the raspberries and blueberries in a single bowl and gently toss until they are well combined. 

Blueberry+Raspberry+Crumb+Pie 

Place the blueberry-raspberry filling in the the bottom.

Blueberry+Raspberry+Crumb+Pie

Sprinkle the crumb topping over the top completely.

To bake, place the pie plate on the lined baking sheet and bake for 15 minutes. 

Reduce the heat to 350°F and continue baking for 40 minutes more, until the crust is golden brown and the juices are bubbling.

Transfer the pie plate to a  wire cooling rack and allow the pie to cool and set 1 ½ hours before serving.

It will keep at temperature overnight and can be stored in refrigerator for 4 days.

blueberry+raspberry+crumb+pie

Look at that delicious crumb topping!

IBlueberry+Raspberry+Crumb+Pie

blueberry+raspberry+crumb+pie

 

Blueberry Raspberry Crumb Pie
Print
Ingredients
  1. 1 recipe perfect pie crust (click link)
  2. 1/4 cup heavy cream (to glaze the crimped pie edges)
  3. Cinnamon Sugar Crumb Topping (click link)
  4. 2 cups blueberries, washed and dried
  5. 1 cup sugar
  6. 1/4 cup unbleached all-purpose flour
  7. 1/2 teaspoon ground cinnamon
  8. 2 cups raspberries
  9. 1 tablespoon cornstarch
  10. 1 tablespoon quick-cooking tapioca
Instructions
  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. To prepare the pie shell, on a clean, lightly floured work surface, roll out half the disk of dough with a rolling pin until it forms a 10 inch circle.Wrap half of the dough and use for up to 5 days.
  4. Fold the circle in half, place it in a 9 inch pie plate so the edges of the circle drop over the rim
  5. and unfold the dough to completely cover pie plate.
  6. Using your thumb and index finger, crimp the edges of the pie shell.Brush the edges of the pie shell with heavy cream.
  7. Set the pie shell to the side while you make the filling.
Filling
  1. To prepare the filling, place the blueberries medium bowl.
  2. In a separate bowl, whisk together 1/2 cup of the sugar, flour, and cinnamon.
  3. Pour the dry ingredient mixture over the blueberries until they are are evenly coated.
  4. In a separate medium bowl, toss the raspberries with the remaining ½ cup sugar, the cornstarch, and the tapioca until the raspberries are evenly coated.
  5. Combine the raspberries and blueberries in a single bowl and gently toss until they are well combined.
  6. Place the blueberry-raspberry filling in the the bottom. Sprinkle the crumb topping over the top completely.
  7. To bake, place the pie plate on the lined baking sheet and bake for 15 minutes.
  8. Reduce the heat to 350°F and continue baking for 40 minutes more, until the crust is golden brown and the juices are bubbling.
  9. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set 1 ½ hours before serving.
  10. It will keep at temperature overnight and can be stored in refrigerator for 4 days.
Cooking with Crystal http://www.cookingwithcrystal.net/

filed under Dessert, Pie


Blueberry Banana Bread

banana+blueberry+bread

 

My son has such a love of blueberries. I seriously think he could eat an entire pint in one sitting.

He kept asking me to make blueberry banana bread, so last weekend we got all the ingredients out and gave it a whirl.

I am SO glad that I did because this is one of his favorite snacks now. 

At least once a week he will come home from school asking for me to make it!

I prefer to make the mini loaves myself and freeze some for later. 

Either way….this 

Banana Blueberry Bread

is delicious, moist, and full of pure deliciousness!

 

You will need:

1 cup blueberries, fresh or frozen (thawed)

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

1 cup mashed bananas (I use about 3 average sized bananas)

4 tablespoons buttermilk

1/2 teaspoon vanilla

1 3/4 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

 

To Make: 

Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or mini loaf pans.

 In a large bowl, cream butter and sugar together. 

Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. 

Add in the flour, baking powder, salt and soda. 

Fold in the blueberries.

Mix until well combined. 

 

Divide batter into greased and floured bread pans and 

bake at 350 degrees for 50-55 minutes (if using 1 large loaf pan) 

or 35 minutes for mini loaves and until a toothpick comes out clean.

banana+blueberry+bread

Blueberry Banana Bread
Print
Ingredients
  1. 1 cup blueberries
  2. 1/2 cup butter, softened
  3. 1 1/2 cups sugar
  4. 2 eggs
  5. 1 cup mashed bananas (I use about 3 average sized bananas)
  6. 4 tablespoons buttermilk
  7. 1/2 teaspoon vanilla
  8. 1 3/4 cups flour
  9. 1 teaspoon baking powder
  10. 1/4 teaspoon salt
  11. 1/8 teaspoon baking soda
Instructions
  1. Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or mini loaf pans.
  2. In a large bowl, cream butter and sugar together.
  3. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed.
  4. Add in the flour, baking powder, salt and soda.
  5. Mix until well combined.
  6. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes (if using 1 large loaf pan) or 35 minutes for mini loaves and until a toothpick comes out clean.
Cooking with Crystal http://www.cookingwithcrystal.net/

 

filed under Bread, Breakfast, Dessert