Smokey Chicken Avocado Roll-Ups

I have one excellent lunch today.  I hosted book club this past weekend and I decided to make these cute chicken roll-ups for the ladies.  I also made a dip and a Caramel Apple Cake, but you will just have to wait on those recipes.

The Chicken Roll-Ups were super tasty, a huge hit, and I secretly made way too many with the plan of keeping some hidden away in the fridge for myself.  Now, I have an awesome school lunch!

Last night we had cheer practice and I just have to talk about it here.  It was an amazing practice.  The team members who were at practice did a phenomenal job learning three new cheers.  Plus, we reviewed a fairly complicated dance that I taught them and they looked great!  This team is getting better every day and it is so incredibly exciting to see and be a part of.  I am super proud of them.  With basketball season just getting started, I can't wait to see what these girl's can do and where they end up.  We're also working on planning bonding activities, team fundraisers, and a cheer clinic.  I just love how into it the team is and it is so much fun.  I was nervous about becoming a coach because it is so time consuming, but I know I made a good choice because it is so fun and I just love all the girls!

Smokey Chicken Avocado Roll-Ups

Ingredients:
4 Flat-Out wraps
1/2 lb smoked chicken breast, sliced thin
1 avocado
1 tsp lime juice
1 tsp siracha
salt and pepper, to taste
1 container roasted red pepper pesto
8-12 slices light, sharp cheddar

Directions:
1. Place avocado pieces, lime juice, siracha, salt and pepper in a food processor and pulse until you have a smooth paste.
2. Start with one Flat-Out wrap and spread some avocado spread over the first 2/3 of the wrap.  Use 2-3 pieces of cheese and lay them over the avocado.  You may have to break up slices to get a nice layer.
3. Lay slices of chicken over the cheese.
4. Drizzle the roasted red pepper pesto over the chicken.  Then, start with the end of the wrap that is not empty and roll tightly towards the other end until the wrap is completely rolled.  Cut into about 6 slices. Repeat this process with the other wraps.

Enjoy :)

Baked Spinach Pesto Avocado with an Egg

So, I took a little vacation for the 4th because I was so busy! But, I'm back! And I have a great recipe for a baked avocado with an egg.  

Two of my best friends from the school of education at Wisconsin were in town for the 4th and we had a blast.  We visited the Bean in Millennium Park, went to the top of the John Hancock building, walked around Water Tower Place, brought in burgers to the Half Acre Tap Room, relaxed on North Avenue Beach, BBQ'd for the 4th and saw fireworks from North Avenue, and generally, had so much fun! 

After this crazy weekend, I am ready to settle down and relax.  I decided that since my first trip to a bridal salon for dress shopping is about 2 months away, I really want to kick my eating healthy trend into high gear.  This recipe today is totally going to help me with my plan.  It is crazy delicious, super quick to put together, and healthy!  I love avocados and they are full of good nutrients.  Then, the pesto is homemade where I controlled the amount of oil and used a ton of spinach!  Finally, the egg provides some good protein.  It's a great, well-rounded, meal idea.

Baked Spinach Pesto Avocado with an Egg

Ingredients:

1/2 avocado

1 egg

2 tbsp pesto (I used my Homemade Spinach Pesto)

Salt and Pepper, to taste

optional: dash of hot sauce

Directions:

1. Preheat oven to 425.

2. Cut an avocado in half and scoop out enough of the center so that there is room to hold the egg.  

3. Place the avocado in an oven-safe dish and crack the egg into the center.  Sprinkle some salt and pepper over the top and then bake in the oven for 15-20 minutes.   The time depends on how well done you like your eggs.

4. Spread some pesto over the top of the avocado and egg.  Sprinkle a dash of hot sauce over the creation if you are using it.

Enjoy :)

Spinach Pesto Eggplant Burger with Mozzarella

So camp has started, but there has been a ton of rain this week.  This means that camp doesn't really feel like camp yet.  We had a nice day yesterday at a water park, but today it is all rainy again!  I am running out of ideas for fun/interesting indoor games!  At least the kids are having fun since it is the first week and therefore exciting/new.  I just hope that this soggy summer gets a little more sunny! 

Camp means that I have a ton more time to cook!  I love this! I came up with this fun Veggie Burger recipe after making some Spinach Pesto.  Bri is a vegetarian and we just went out to dinner at Smoque so I felt like I had to make it up to him with this amazing veggie sandwich! 

Spinach Pesto Eggplant Burger with Mozzarella

Ingredients:

4-5 pretzel buns

1 medium eggplant

8-10 tbsp spinach pesto

fresh mozzarella, sliced

salt and pepper

olive oil

Directions:

1. Heat a pan over medium heat and add 1 tbsp of olive oil.  Place eggplant slice in the pan and cook for about 3-4 minutes on one side.  Flip, pour a little more olive oil in the pan and season with salt and pepper.  Continue to cook for another 3-4 minutes.  If you need to, continue to cook both sides until eggplant starts to soften.  

2. Toast the bun in the toaster and then place on a place.  Spread 1-2 tbsp of the pesto on one side and place mozzarella slices on the other.  Place eggplant slice on top of mozzarella and then put the side with the pesto on top.  

Enjoy :)

Spinach Pesto with a Twist

I love pesto.  Like I have a serious obsession.  If I am at a restaurant and they have anything on the menu that has some sort of pesto in it, I am all in!  So, I decided to make some to have in my fridge to incorporate into recipes.

This spinach pesto came to me after I ended up with a ton of extra spinach.  I didn't have all the typical pesto ingredients on hand, so I played around with some other options and the end result was amazing!  I have been making things like Spinach Pesto Stuffed Avocados and Spinach Pesto Eggplant Burgers.  I want to make some Spinach Pesto Broiled Salmon.  I mean, the options are endless and all delicious.

I just ran 3 miles at 5 in the morning, so now I am making my lunch and just drooling over this spinach pesto!  I might have to incorporate it into my breakfast!

Spinach Pesto

Ingredients:
2 cups baby spinach
1/4 cup basil
1/2 cup chopped walnuts
1/2 cup crumbled bleu cheese
4 garlic cloves, peeled and chopped
3/4 tsp salt
1/2 tsp pepper
1 tbsp lemon juice
extra virgin olive oil

Directions:
1. Place everything except for the olive oil in a food processor and pulse to combined.
2. While the food processor this pulsing, slowly add in olive oil, 1 tbsp at a time, until you have a desired consistency.

Enjoy :)

Roasted Tomato Quinoa Risotto with Homemade Pesto

I have a big day ahead of me and I decided that a great way to start my big day would be with a nice blog post about an amazing dinner.  But first, let me tell you about my big day!  I have a lunch at Due's (the famous pizza place) downtown and then Bri and I are gonna enjoy a day of walking around Chicago.  FOr dinner, I am making reservations for us at Hutch, which sounds like an amazing place to have dinner.  After all that, we are getting ready for a big birthday bash out on the town for our friend, Justin.  I am very excited about all these plans and I can't wait to spend a great day with Bri!

I love being able to spend the morning writing this post, eating some breakfast, and going for a short run.  I have been doing a lot of catching up on sleep and working out since it is my winter break.  It has been wonderful!

I have also been catching up with my cooking (and blogging!).  This recipe was a great find.  Bri chose some potential dinner ideas, and this was a huge hit.  I love cooking risotto and this is just risotto with quinoa instead of arborio rice.  It is gluten free, healthy, and absolutely delicious.  Plus, you make a homemade pesto to go with it.  What can be better than that?  Sorry, I am a huge fan of homemade dips and spreads :)

Roasted Tomato Quinoa Risotto with Homemade Pesto
(adapted from Delicieux)

Ingredients:
1 1/2 cups whole cherry tomatoes
3 cloves garlic, paper on
1 tbsp olive oil
4 cups vegetable stock
1 tbsp butter
1/2 sweet onion, diced
1 1/2 cups quinoa
1/3 cup white wine
salt and pepper
Basil Pesto:
1/2 cup basil leaves, packed
2 tbsp cashews
2 tbsp parmesan cheese
2 garlic cloves
olive oil
salt and pepper

Directions:
1. Heat oven to 350, place the tomatoes and whole garlic on a baking tray and toss in olive oil.  Roast for 20 minutes.
2. While tomatoes are roasting, place basil, cashews, parmesan cheese and garlic cloves for pesto in a food processor.  Process until well crushed.  Slowly pour in some olive oil until pesto comes together.  Season with salt and pepper to taste.
3. In a pot, heat vegetable stock until simmering.
4. In another pot, melt butter over medium heat.  Add the onion and cook until translucent, about five minutes.  Take the garlic from the roasted tomatoes and squeeze the cloves from the paper.  Add them to the pot and crush them with a spoon.  Add the quinoa and cook for about 5 minutes.
5.  Add the white wine and cook until it is absorbed.  Add in 1/4 cup of vegetable stock at a time and cook until absorbed.  Continue this until quinoa is cooked all the way.  Add in the tomatoes and crush them so that juices are absorbed.  Serve topped with some pesto.

Enjoy :)

Quinoa and Spinach Stuffed Tomatoes

Today I have so much to share! Bri and I have been trying out lots of fun vegetarian recipes and this one was a huge hit! Also, I just had my last day of student teaching and I am finally, officially done with school/college/madison.  This means that I am sad/excited/anxious/terrified/curious all at once.  

Student teaching was an amazing journey for me.  My experiences in a middle school and a high school helped to shape me into the person I am today and the teacher I want to be.  Teaching and learning to teach is really this huge self-discovery program.  I swear I have learned so much about myself through my experiences and I have developed such an awareness in regards to those around me.  I feel so different from when I started college and I know that I am ready to take on my own classroom.  I am excited that I have a job lined up and I can't wait to continue this journey on my own.  Up until now, I have had amazing cooperating teachers there to support and assist me.  I am so grateful for my cooperating teachers and I feel that I truly lucked out.  I know that they are a support system that I can continue to keep in touch with and I will.  I even made this sweet math clock as a thank you! 

Also, my friends going through the School of Ed with me have been so important to me these past two years.  I am not sure what I would have done without others who knew what I was experiencing and could empathize.  Plus, I have an amazing family and boyfriend who have always supported and encouraged me.  I am relieved to know that these people will always be there for me and will continue to support and encourage me through my first years of teaching and beyond.  I can't wait to see what next year has in store and I can't wait to share my experiences and ideas in regards to teaching and math here!  

Bri had been fantastic and I am so glad that he has stuck around in Madison for the past few weeks.  I love having him around and I can't wait to apartment search in Chicago with him.  I am really excited about moving in with him and starting the next chapter of our relationship!  Plus, we make some darn good dinners.  Like this one! Quinoa and Spinach Stuffed Tomatoes.  We made a yummy quinoa and pesto mixture, stuffed some fresh tomatoes, baked them, and had one amazing, healthy, vegetarian, and gluten free meal! 

Quinoa and Spinach Stuffed Tomatoes

Ingredients:

8-10 medium tomatoes

1 cup quinoa, cooked according to directions

4 tbsp pesto (your favorite)

3 cups fresh spinach

2 cloves garlic, minced

1/4 cup mozzarella cheese

1/4 cup parmesan cheese

olive oil

salt and pepper

Directions:

1. Preheat oven to 375 and prepare the tomatoes.  Cut a circle into the tops of the tomatoes and scoop out the insides.  Place into a 13 by 9 inch pan.

2. Make quinoa according to directions.  Set aside.

3. Place minced garlic and about 1 tbsp of olive oil in a skillet over medium heat.  Toast garlic for a few minutes.  Add in spinach and saute until wilted.  Stir into the quinoa.  Add in the pesto and mozzarella and stir to combine.

4. Stuff tomatoes to the top with the quinoa mixture.  Sprinkle parmesan on top.  Cover the pan with tinfoil and bake for 30 minutes.  Remove foil and bake for another 10 minutes or until cheese is melted.  

Enjoy :)

Spinach, Artichoke, Pine Nut Pesto Pizza

Oh hey there! I haven't been here for a little while so I figured it was about time to say hi! I have been pretty busy with school stuff lately.  I can't believe that I am about to begin my last week of student teaching.  I have learned so much from the cooperating teacher, the teachers around me, and, of course, my students.  I truly feel prepared to take on this next year where I will be flying solo in my very own classroom!

I had to come home this weekend because I needed to take the teacher certification tests for Illinois.  So, yesterday, I spent the entire morning and afternoon taking tests.  It was super fun.  Aside from an hour Starbucks break, I was literally testing from 8 until 4:15.  It was awful! However, I am glad it was over and now I am just praying that the tests went well so I don't have to do them again!

After all those awesome tests, I came home in time to see the second and third periods of the Hawks Game! They won!!!! I ran six miles on the treadmill while watching and then showered and spent a lovely evening with my parents, some family friends, and Bri.  We had a yummy dinner and then I crashed for the night since I was exhausted!

Today I have big plans.  I am making INCEPTION COOKIES! I need to make enough cookies for every single one of my students.  That is about 150 cookies...  I have been promising them cookies for an end of the year celebration and now it is finally the end of the year! There are two more days and then FINALS! So, I feel that cookies are a great way to celebrate!

I also have a great recipe to share today that Bri and I threw together for dinner one night.  We decided to make our own pizza and we went with a Spinach, Artichoke, Pine Nut Pesto Pizza! We bought some whole wheat pizza crust from the store since we didn't have much time, but you could totally make your own.  Then we topped it with our pizza toppings, baked it, and had one heck of a dinner!

Spinach, Artichoke, Pine Nut Pesto Pizza

Ingredients:
cornmeal
16 oz store bought whole wheat pizza dough
1 can artichokes, rinsed and chopped
1 cup packed baby spinach
4 tbsp pine nuts
1/4 cup pesto (your favorite)
1/2 cup shredded light mozzarella cheese
1/4 cup grated parmesan cheese

Directions:
1. Preheat oven to 375 and roll our your pizza dough.  Sprinkle some cornmeal on a cookie sheet or pizza pan and then place the pizza dough on top.
2. Spread the pesto over the pizza dough, top with spinach, artichokes, and pine nuts, and then sprinkle on both types of cheese.
3. Bake for about 20 minutes or until dough starts to brown and cheese is melted.

Enjoy :)

Broiled Pesto Stuffed Tomatoes and Sautéed Shrimp

It's another Half-Marathon Monday and today I am also sharing two of my appetizers from The Dinner Party.

First off, this past week was by far the toughest yet.  There were two 4 mile runs, a 10K, and then a 12 mile run.  Plus, there was Pilates as well as off-day work outs where I focused more on upper body strength and lower impact cardio.  I am super proud of myself and I ran 26 miles total this week! The next few weeks are about tapering off a bit before the big race.  This week there are two 4 mile runs, a 5 mile run and finally, a 9 mile run.  I can't believe there are only 3 weeks until race day, but I'm really excited! That 12 mile run made me believe that I can totally do 13.1 and I can't wait!

The appetizers that I am sharing today are a Broiled Pesto Stuffed Tomato and Sautéed Large Shrimp.  I saw some ideas for stuffed tomatoes online and Chris had homemade Spinach Pesto with Pine Nuts that she had canned earlier in the year.  Plus, we wanted to make a yummy vegetarian option and Bri love tomatoes!  The shrimp we chose because they are tasty and super simple.  Plus, both of these appetizers take no time at all! So, throw them together 5 minutes before you are ready to serve them and you will have some fantastic appetizers!

Broiled Pesto Stuffed Tomatoes

Ingredients:
6 medium tomatoes, cut in half and gutted
2 cups Spinach Pesto (use your favorite or I have a recipe here)
1 cup bread crumbs
1/2 cup shredded parmesan cheese

Directions:
1. Place the tomato halves on a cookie sheet that is covered with foil.
2. Fill each tomato about halfway with pesto.  Sprinkle breadcrumbs over each tomato to coat them and then sprinkle parmesan over each tomato as well.
3. Broil on High for about 2-5 minutes, tomatoes will begin to soften and brown slightly.
Enjoy :)

Sauteed Large Shrimp

The tomato, shrimp, and eggplant rollitini

Ingredients:
olive oil
12 large shrimp
4 tbsp spinach pesto

Directions:
1. Saute the shrimp for a few minutes, until they turn pink, in a saucepan with enough olive oil to coat the bottom.  Throw in the pesto and coat the shrimp.
Enjoy :)