I didn’t think this post was going to happen this week.
Months ago I started complaining that my oven temp was off because all my cookies were turning out flat and I almost had a full on breakdown a few weeks ago when boyfriend asked for cookies for a work thing and both batches came out flat and I had to send them anyway because he didn’t tell me until the night before.
Not that I’m still upset about it or anything.
So yeah, it finally stopped working this week. And I, of course, didn’t realize it until after I thought it had been preheating for 20 minutes and was about to put 2 sheets of veggies in for dinner.
Anyway, the guy came out the next day and got it heating up again but now the whole house smells like gas when I turn it on and maybe I just won’t bake anything else until I move out of here. Click for the full recipe
Let it be known that I have officially failed Paleo Week.
Guys, I hate to be a Debbie Downer but I am so frustrated. I’ve been throwing myself pity parties and the best way to do that is with pizza, wine, and a giant bag of Sour Patch Kids.
My allergies have just been awful since we got here. I lived all my life with horrible allergies so when we moved to Colorado and they disappeared, it was the best thing ever. And now they’re back and worse than ever. And I hate everything.
My husband thinks I’m nuts because I cry at least once a day because omg, my eyes won’t stop itching. And the Zyrtec stops working about the time I have to pick the kids up from school so I talk to their teachers as a big snotty mess.
Anyway, I’m blaming allergies for my Paleo-fail. If you see me this summer sitting by the pool in jeans and a sweatshirt, it’s the allergies fault.
That’s the official story.
I made these Crockpot Pesto Ranch Chicken Thighs recently after seeing them go around the interwebs for years. I don’t even like pesto that much but one of my favorite Youtubers raved about the recipe so I had to try it.
I was shocked by how much my family loved this one. I will definitely be making it frequently. Feel free to use whatever chicken pieces you like – we pretty only eat thighs these days so I used those but breasts would work as well.
One of my husband’s favorite breakfasts is what he calls Eggs in a Cup. He just fries eggs, tears up some toast, and stirs it all together in a coffee mug. I seriously can’t even bring it up in conversation without him immediately needing to make it. He’s obsessed.
I have somehow also become a little obsessed with it. But I like to bake my eggs and add a bunch of yummy stuff. Because why have eggs when you can have cheesy eggs?
I used the Kraft Shredded Parmesan Cheese and some pesto for these eggs. It’s one of my favorite combinations for food in general but it’s definitely my number one when it comes to eggs.
If you have never baked eggs, it’s really simple and it’s especially great to do when you are making breakfast for a crowd. All you have to do it put your eggs in individual baking dishes and then broil them for about 5 minutes or to however doneness you like. It takes no time at all and really takes a little stress off you if you’re already got a couple pans going on the stove. It’s just one less thing to worry about it.
This recipe is for only 1 serving but if you wanted to makes more, just replicate the recipe in each of your ramekins.
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Parmesan and Pesto Baked Eggs
1/2 teaspoon olive oil
1 tablespoon prepared pesto
1 tablespoon heavy cream
salt and pepper
1/4 cup Kraft Shredded Parmesan
Preheat broiler and place an oven rack about 6 inches away from the broiler.
Brush olive oil onto bottom and sides of an oven-safe ramekin.
Put pesto, heavy cream, salt, pepper, and about half the Parmesan into the ramekin and whisk to combine. Add eggs and stir gently – do no break the yolks!
Broil for 5 – 6 minutes or until the whites are set the the yolks are done to your preference.
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This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.
Homemade pizza is one of our favorite meals. It’s easy, inexpensive, and everyone loves pizza! I took a big chance with this one though. I mean pesto? What are the odds that my 3 year old would eat pizza with pesto on it?
Well, we loved it! My kid ate pizza covered in green stuff! I know! Even my husband said, “I like that… stuff you put on the crust” and I definitely expected him to turn his nose up at it. I normally find pesto to be too strong a flavor but it was seriously delicious on this. The melted cheese kind of toned down the strong flavor I think.
I will have a great pizza crust recipe for you eventually. I’m having trouble finding one that my husband and I agree one. He prefers one like I used on this pizza, chewy and thick, and I like the super thin crispy ones. So still searching. Send me any recipes you love!
Chicken Pesto Pizza
1 pizza crust, either a premade crust or homemade
1/2 – 3/4 cup pesto
1/2 teaspoon Italian seasoning
1 1/2 cups cooked, shredded chicken
1/2 cup mozzarella, shredded
1/2 cup Parmesan, shredded
Preheat oven according to package or recipe instruction.
Roll out crust onto pizza pan that has been dusted with cornmeal or semolina flour. Spread pesto over crust and sprinkle Italian seasoning over it. Place chicken all over crust. Sprinkle cheeses over top. (If you want, you can brush the outside crusts with either oil or butter to get them brown and crispy in the oven.)