Hotdog Octopus Recipe

Have you ever come across a recipe that you wanted to make that very minute to see if it actually works? I came across this and HAD to try it ASAP.  My kids loved it and my husband thought it was lots of fun too.  However be careful if you invite people over to resist the urge to call them Octopus Hotdog's.  That just doesn't sound very delicious.

You will need Velveeta Shells & Cheese, Mustard, and Hotdogs.  I got Bun length Hotdogs so they would be good and long.

You will want to cut the bottom half (maybe a little more than half if you do smaller dogs) in half like so.  Then you will turn and cut the two cuts in half making four cuts.

Then you will cut those bits into 8 for the Octopus tentacles.

Here are my Octopus friends ready for some action.

Set a pot of water on to boil.  When it's ready throw in the shells and cook them according to the package directions.

Set another pan on to boil.  When it's ready throw in the Octo-dogs.  Please forgive the creepy hotdog water.

When your shells are ready drain them well.  I always add them back into the same pan so the warmth will help with the next step.

Empty the contents of the cheese pouch and mix it all together.  Make sure to take a bite just to make sure it it is tasty.  Maybe a second bite is in order just to make sure the opinion of the first bite was accurate.

Drain your Octo-dogs.  See how fun the tentacles curled up in the boiling process.

Portion out the Shells & Cheese and place an Octo-dog on top of each.

Using a toothpick get a little bit of mustard and paint little eyes on the Octo-dogs cause they want to see all the fun too.

Look at how cute and happy they are.

Enjoy!

Hotdog Octopus Recipe
Source:  Making Memories with Your Kids

1 Box Velveeta Shells & Cheese
4 Bun Length Hotdogs
Mustard

Prepare the Shells & cheese as directed.

Take your hotdogs and you will cut the bottom half into 8 equally sized tentacles.  Boil the hotdogs about ten minutes then remove from water.

Portion out the Shells & cheese into 4 bowls and top with a hotdog.  Take a toothpick and dab it in mustard and paint eyes on the hotdog.  Enjoy!

Honey Ginger Carrots Recipe

I'm the type of person who finds the idea of couponing to be very appealing.  However when I look over the coupons that come in the mail very few items are something that I would buy.  I just don't see the point of stocking up on stuff I didn't want in the first place.  But the appeal of saving money is always such a draw.  I've tinkered around with a site called Food On The Table where they match up sales at your grocery store with tasty recipes.  I got the following recipe from this site and really enjoyed it.

You will need Ground Ginger, Lemon Juice, Honey, Butter, and Carrots.

Peel and chop up your carrots

Than pop them into boiling water and cook until they are softened, about 5 minutes.

Take a non-stick skillet melt the Butter and add the Lemon Juice Honey, and Ground Ginger

Then throw in the Carrots and saute until your desired point.

Enjoy!

Honey Ginger Carrots Recipe
Source:  Food on the Table

1-2 TBSP Lemon Juice
Pinch Ground Ginger
2 TBSP Honey
1-2 TBSP Butter
2 Cups Carrots Peeled and Sliced

Bring a pot of water to a boil then add Carrots and cook until tender but still firm, about 5 minutes.  Meanwhile in a large skillet over medium-low heat, melt butter with honey.  Stir in lemon juice and Ground Ginger.  Cook until slightly browned and delicious.

Enjoy!

Approximately 4 servings

111 Calories
15.5 Carbs
6 Fat
.5 Protein

Chicken Vesuvio Recipe

What is with the allergies this year?  My eyes have bee itchier the last month than they have been in years.  Blah!  Last summer I didn't have any allergies.  I was very pregnant last year and I think I become super human when I am pregnant.  I don't get sick very often and I don't suffer from allergies.  One major perk to pregnancy that I miss when I'm not with child.  Hopefully the culprit will leave me be soon. On a happier note, I made the tastiest chicken and potato dish the other night. 

You will need Flour, Lemon, Butter, Rosemary, Oregano, Chicken Broth, 10 smallish Potatoes, Olive Oil, and Frozen Peas.

Warm up a non-stick skillet over med heat, then add 2 tspof Olive Oil.  While the pan is warming up Season the Chicken with Salt and Pepper.  Then add the Chicken to the warm skillet and cook until golden brown or about 5 minutes.

Flip the chicken over and cook until the other side is browned, about 3 minutes.

Wash and cut up your small potatoes.  Just cut them in half.

Remove the Chicken from the skillet and set aside for the time being.

In the same skillet, still on medium heat, add another 2 tsp of Olive oil and allow to warm up.  Arrange the taters, cut side down, in the pan and cook about 7 minutes.

Mince your Garlic and get your Rosemary and Oregano ready.

Add the Garlic and spices into the taters with a bit of Salt and Pepper and cook about 30 seconds.

Stir in Flour and cook 1 minute.

Add the Broth and scrape all the browned bits off the bottom of the skillet.  Bring everything to a nice warm simmer.

Nestle the Chicken in with the potatoes, cover and cook on medium-low heat until the chicken is fully cooked, about 12 minutes.

Remove the Chicken and Potatoes from the pan.

Remove the Chicken and Potatoes from the pan and tent them with foil so they stay warm.

Increase the heat to Medium-high and cook until the liquid reduces to about 1 cup, about 5 minutes.

Add the thawed peas and cook about 1 minute.  Add the Butter and squeeze in the Lemon Juice.  Then salt and pepper to taste.

Top the Chicken and potatoes with the sauce and Enjoy!

Skillet Chicken Vesuvio
Source:  Food Folks and Fun

4 Chicken Breasts
4 tsp Olive Oil
10 Small Potatoes
2 Garlic Cloves, Minced
1 tsp Rosemary (I used dry)
1/2 tsp Dry Oregano
1 TBSP Flour (I used Whole Wheat)
1 Can Chicken Broth
1 C Frozen Peas, Thawed
1 TBSP Butter
1/2 Lemon, Juiced
Salt & Pepper to taste

Heat a skillet over medium heat then add 2 tsp of Olive Oil.  Season the Chicken Breasts with Salt and Pepper then add to the warm pan.  Cook until golden brown, about 5 minutes.  Then flip the chicken and cook on the other side about 3 more minutes.  Move the chicken to a Plate while you complete the next steps.

Heat the remaining 2 tsp of Olive Oil in the same pan over medium heat.  Arrange the potatoes in the pan cut side down and cook 7 minutes.  Stir in the minced Garlic, Rosemary, Oregano, and a bit of salt & pepper and cook for 30 seconds.  Stir in the flour and cook 1 minute.  Add the broth and scrape up the browned bits on the bottom of the pan while stirring.  Bring pan to a simmer.

Nestle the chicken into the potatoes and cook, covered, until the chicken is done about 12 minutes.  Transfer the potatoes and Chicken to a separate dish and tent with foil to keep warm.  Increase the heat on the pan to Medium high and cook about 5 minutes until the liquid is reduced to about 1 cup.  Stir in the thawed peas and cook 1 minute.  Then remove the pan from the heat and add the butter and Lemon juice.  Add Salt & Pepper to taste.  Top chicken and potatoes with the sauce and Enjoy!

Approximately 4 servings

424 Calories
57 Carbs
9 Fat
29 Protein