My "Chicken Artichoke Heart Spinach Pizza Pocket"

I'm pretty bad at blogging every day, I've already said that a couple times I'm sure :) So, since my last post Bailey had her 4 month appointment and she is still in about the 50th percentile for both height and length. She was 14lbs 4 oz and 24 1/2 inches long! Doctor suggested starting to feed her baby oatmeal mixed with baby prunes every other day... so we did that night (03-08-2011) and she loved it! We also got her ears pierced on 03-09-2011... I was kind of traumatized for a bit haha but they look cute and she doesn't even know they're there so it turned out fine :) Last night for dinner I tried to make a kind of pizza pocket thing with crescent rolls. I'll post below the "recipe" but I didn't use exact measurements, so I'll just put what I used and if you like the idea you can try something similar :) Oh, I also decided to post days 7-12 in one picture!

7. Most treasured: my family; husband, daughter, parents, brother, uncles, aunts, cousins, etc... 8. A picture that makes me laugh: Darth Sidious and the Pope haha! 9. A picture of someone who has gotten me through the most: My parents, and now for the past couple years my husband! 10. Someone who I've done the most messed up stuff with: my best friend Nicole, haha! 11. Something I hate: first thing that came to mind was brussel sprouts lol 12. Something I love: elephants - they're so beautiful!



My "Chicken Artichoke Heart Spinach Pizza Pocket"

Ingredients & estimations:

1 chicken breast, boneless and skinless

olive oil

1/4 of a big red onion

about 2 tbsp minced garlic

handful of baby spinach leaves

about 5 artichoke heart chunks (I used Kirkland's)

at least 1 cup of cheese (I used mozzarella and a little cheddar)

about 2 tbsp of ranch dressing (I used Hidden Valley)

salt, pepper & Italian seasoning to taste

1 can of Pillsbury Crescent Rolls

- Cut chicken breast into cubes and put in frying pan with a little bit of olive oil.

- Chop onion into little wedges, and add that plus the minced garlic to the frying pan.

- While chicken, onions and garlic are cooking chop up the artichoke hearts into smaller pieces and place in a small mixing bowl.

- Grate cheese and add to bowl.

- Add Ranch, salt, pepper & seasonings to bowl and mix it all together.

- Add spinach leaves to the frying pan right before the chicken is done.

- Once cooked, add the chicken mixture to the mixing bowl and stir all ingredients together.

- Roll the crescent roll dough into 2 circles, flatten them out as much as you can.

- Add mixture to half of the dough and fold the other half over top of it - it'll look like a half circle.

- Put the "pizza pockets" on greased cookie sheet and bake in oven on 350 for about 20 minutes - the dough will start to brown.

Okay - I hope my instructions weren't too hard to understand! Any questions please just leave me a comment, and please leave one if you try this (or something similar) out!

Thanks for reading :)

Oh, Saturdays!

Today, I started on my apron! I wasn't able to finish it because my poor little baby is teething and was pretty fussy on and off today. I did get quite a bit done though, so I'm pretty excited :) I haven't used a sewing machine in a while, and it turned out to be a little harder than I thought it would be, but not bad and I know I'll get better with practice!

Tonight for dinner I made Orange Teriyaki Chicken, Brown Rice & Broccoli. I had leftover homemade teriyaki sauce that I wanted to use, so I just put it in a saucepan, heated it up and mixed in orange juice and orange zest. It actually turned out pretty good and the hubby liked it, so I guess that's all the matters :) I also surprised him with chocolate chip cookies (I had some frozen cookie dough from Valentine's Day) when he got home from his work-out. He asked me if I was super-wife which made my night because I honestly don't feel like it at all!
Here's the recipe I used for the teriyaki sauce: Teriyaki Sauce Recipe.

Lunch: pita bread drissled with extra virgin olive oil and sprinkled with salt, pepper & other seasonings, broiled in the oven to make it toasty. avocado cilantro hummus and tabouli salad (both from Baba Foods) and a cut up artichoke heart chunk - so good!!

For some reason, I thought of the below recipe tonight while making the cookies. My friend Brie showed it to me/made them when I was younger, and they were fun and tasty! It's No Bake Peanut Butter Oatmeal Cookies! This is a recipe I found online, I think I might make these tomorrow...

2 c. sugar
1 stick butter
1/2 c. milk
3 c. quick oatmeal
3/4 c. peanut butter

Heat sugar, butter and milk to a boil in a medium saucepan. Boil for about 1 1/2 minutes. Remove from heat & stir in the peanut butter & oatmeal. Scoop into balls and place on a cookie sheet to cool :)

I love Mushrooms!

Okay, I'm terrribblleee at blogging, but I'm hoping to get better! This last weekend (Sunday-Tuesday) we went and visited one of my good friends Kate, her husband Kerry and little baby girl Irelynn Edith Rose :) It was a lot of fun and I'm glad we got to see them again! Her husband's in the AirForce and they're from MN, so growing up we only saw each other a few times, but now we're only about a 4 hour drive away since they're also stationed in CA. Our dad's were best friends since Mike (Kate's dad) was 18 and my dad Robert was 15! It's pretty awesome, or at least we think so, that Kate and I get along so well and really enjoy each other! Anyway, Bailey stopped sleeping 6-8hrs at a time after about 10 days :(. She's doing a little better now, maybe only 4hrs at a time at the most... but hey! better than maybe 2hrs. I've been cooking up a storm! Made homemade teriyaki sauce, and pancakes from scratch - both for the first time this week, so I'm pretty excited about that! I'm going to try to post some of my favorite, or recent recipes used, and even some of my own (as I make them up hehe). Tonight for dinner we had artichoke heart stuffed mushrooms and a red alfredo sauce over chicken... very yummy! Here's the mushroom recipe ...

Makes 6 servings or 12 stuffed mushrooms!

Ingredients:

1-1/2 teaspoons olive oil
1/2 onion, chopped
12 mushrooms, stems removed and chopped
salt and ground black pepper to taste
1/2 (12 ounce) jar marinated artichoke hearts, drained and chopped
1/2 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1/2 cup shredded Italian cheese blend
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic salt, or to taste

Directions:

1. Preheat oven to 350.
2. Grease cookie sheet and rub mushroom cups with olive oil.
3. Cook onions and mushroom stems in olive oil in a frying pan over medium heat, add salt & pepper to taste.
4. Add the rest of the ingredients to a mixing bowl, and when onions are translucent (cooked) add them and the mushroom stems into the bowl and stir it together.
5. Spoon the mixture into the mushrooms & place them on the cookie sheet.
6. Cook for about 20 minutes, or until the "stuffing" is bubbly!

*Artichoke Stuffed Mushrooms Recipe Link

I also made a bow holder (& bow) for my friend Jen's baby girl Sophia - her due date is April 1st! I love crafting - it's sooo much fun! If anyone's interested in how I made it please let me know...

Thanks for stopping by!

Bailey holding her bottle, passing out! lol!