Caraway who? You’ll LOVE this Caraway dupe that’s a fraction of the price!

Caraway who? You’ll LOVE this Caraway dupe that’s a fraction of the price!

by Engineered Mama ♥ 0 Leave a Comment

Gorgeous Caraway ceramic cookware set, isn’t it? Or IS it???? Nope! Member’s Mark, people. No, I’m not kidding. You can pick this set up from *drumroll*… SAM’S CLUB! Yes, really.

Let’s compare, shall we? I have a fantastic cookware set my mom bought me for a wedding shower gift that I love. The only problem is it won’t die. No, seriously. This set is fantastic, but I see Caraway everywhere I look. It is absolutely gorgeous and I get skillet envy every time I see the modern ceramic sets. Well, of course I do what any good Instagram user does and click the ads. Boy, was that a mistake!

Caraway Cookware Set

$395 ON SALE for 2 pots and 2 skillets. In a color I don’t want. The color I do want? $595 on sale also for 2 pots and 2 skillets. Ok, the dream bubble has burst. Back to my tried and true Circulon that just won’t quit. Or maybe not…

Member’s Mark Ceramic Cookware Set

As I’m scrolling I see a set on Google, but wait… it’s $159 and there are WAY more pieces in this set. What is it? Member’s Mark. Member’s Mark? Like Sam’s Club? Yes. Sam’s Club. You guys, I had to do a double take to make sure this wasn’t the same set! This set comes with 2 skillets, 1 deep skillet with a lid, 3 pots with lids, and one calendar. That’s 11 pieces. ELEVEN. For $160. Here, I’ll do the math for you: that is 17% of the cost of Caraway. For that price I can use this set every day and not worry about what happens to it!

Caraway Cookware
Member’s Mark Cookware

The Member’s Mark set is GORGEOUS and in a side by side comparison I can’t tell the difference! I can’t wait to test it out. It was beautiful right out of the box.

I’ll keep you posted on how well it wears, but out of the box I am completely sold on this beautiful set. If you’re not a huge fan of black they have other modern colors to choose from: pink, lavender, green, red, coral, gray, and navy. Run to your nearest Sam’s Club or choose to have it shipped, but hurry… I don’t think these sets will last long!

Cast Iron Skillet Chicken Pot Pie

Cast Iron Skillet Chicken Pot Pie

by Engineered Mama ♥ 0 Leave a Comment

Anything with a crust just seems daunting to me, so I avoid it at all cost for some reason. This recipe uses puff pastry, so it’s a win-win in my book. My very talented friend came up with this recipe and IT ROCKS! This entire skillet full of chicken pot pie was gone in one evening. I suggest using a 12″ or larger cast iron skillet so the ingredients don’t bubble over while baking in the oven. Don’t have a large cast iron skillet? No problem! Use a regular large skillet and transfer into a baking pan to bake.

I’m not going to lie… this recipe is pretty involved, so it’s not my typical easy weeknight meal. However, it’s worth the effort-trust me! Enjoy the comfort food goodness, all!

Ingredients

  • 1 rotisserie chicken, shredded (I used diced, baked chicken breast this time since I had some on hand-either work great!)
  • 2 Tbsp extra-virgin olive oil
  • 2 large shallots, diced
  • 2 carrots, thinly sliced on the diagonal
  • 2 stalks celery, thinly sliced
  • 3 cloves garlic, minced
  • 4 Tbsp butter
  • 3 Tbsp flour
  • 1 Tbsp fresh thyme plus extra sprigs for garnish
  • 3 1/2 cups chicken stock
  • 1 cup heavy cream
  • 1 Tbsp fresh chopped parsley (dried is also great if you don’t have fresh on hand!)
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 puff pastry sheets, thawed and cut into rectangles
  • 1 egg, lightly beaten
  • Coarse salt and fresh ground pepper, to taste

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  1. Heat oil over medium high heat in a large (12″ or larger) cast iron skillet (if you don’t have a large cast iron skillet, you can use a normal skillet and transfer contents to a pie or baking pan for baking later). Add shallots, garlic, carrots, and celery and saute about 5 minutes or until they begin to soften and brown slightly. Season with a pinch of coarse salt and pepper, to taste. Remove the vegetables and place on a plate and cover to keep warm for later.
  1. Melt the butter over medium heat. Once it’s foaming, add the flour and whisk until it’s smooth and becomes a golden brown color, about 30 seconds to one minute. Add fresh thyme and let bubble another 30 seconds or until fragrant. Season with a pinch of salt and gently pour in the chicken stock, whisking as it becomes a smooth sauce.
  1. Once all stock has been added to the skillet, pour in the heavy cream and whisk another 30 seconds. Turn the heat down to low and let simmer and gently bubble for ten minutes. Add salt and pepper to taste, if needed. Allow to simmer about 10 minutes to thicken.
  2. While simmering, cut puff pastry into rectangle strips to use later.
  1. After about ten minutes of simmering, place the vegetables back into the pan along with shredded chicken, frozen peas and corn, carrots, and fresh parsley. Stir until everything is well covered in sauce.
  1. Arrange the puff pastry shapes on top of the pot pie, overlapping in places. Be sure to have some gaps to avoid contents overflowing out the sides. Brush the tops of the puff pastry with a very thin layer of the beaten egg. Bake 30-40 minutes, until the puff pastry is golden brown and lightly puffed.
  1. Let rest about 10 minutes before serving. Add a sprig of fresh thyme for garnish. Enjoy!
Amazing Amazon Coffee Bar Finds

Amazing Amazon Coffee Bar Finds

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Those of you that know me, know that I love coffee even more than a Gilmore girl. When my favorite coffee storage container finally became unusable I found this adorable on Amazon. What I didn’t know is how badly I needed to step up my coffee bar game with some not just pretty-to-look-at items, but extremely useful items. I’ve compiled a list of my favorites here for you from coffee storage to an awesome milk frother for homemade Starbucks copycat cold foam cold brew recipes (you can check out lavender, pumpkin cream, or traditional versions I’ve perfected!). Get your caffeine fix in style and the best part? It shows up at your door!

Coffee Storage Jar

The only thing that makes this hermetically sealing storage jar more awesome are the awesome labels.

You can also find them on Amazon for both coffee and syrup. Organization win!

Scotty P’s Big Mug Coffee

Gilmore girls fans rejoice! You can have your very own cup of Luke Danes coffee every morning thanks to Scott Patterson’s coffee company, Scotty P’s Big Mug Coffee. The best part? You can buy it on Amazon!

Coffee Syrup Dispenser Bottles

These bottles come in a set of two with their own labels that cover any type of syrup flavor you can imagine, two gold tone pumps, and a silicone funnel to fill the bottles easily. This set is so well made and beautiful that I now have to contemplate what other syrup I want to add to the collection!

Milk Frother

Not only is this milk frother aesthetically pleasing, but it is amazingly functional to froth milk for cappuccinos, lattes, and my favorite, cold foam cold brews!

Gold Leaf Coffee Spoons

Who doesn’t want to stir their coffee with a gold leaf spoon? I mean, come on…

Lulu Soy Candles

Alright, this isn’t really COFFEE, but it is tea, so that counts, right? These Lulu candles are made in USA and their tea scents are fantastic! They’re the perfect addition to a coffee bar!

Go forth and conquer coffee lovers. Decorate and caffeinate!

Pumpkin Banana Bread

Pumpkin Banana Bread

by Engineered Mama ♥ 1 Comment

I had old bananas and started right in on my usual banana bread recipe and realized I had no apple sauce left. I always hate using oil because it just doesn’t taste the same or have the same texture. I opened the pantry and BINGO! Pumpkin! Since it’s fall, pumpkin all the things! In the words of Plato:

“Necessity is the mother of invention.”

— Plato

Ingredients

  • 2/3 cup sugar
  • 2 eggs
  • 1/2 cup pureed pumpkin
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 2 cups flour
  • 1 cup mashed bananas (usually about three bananas)
  • 3/4 cup chopped nuts or chocolate chips

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  1. Cream together the eggs, pumpkin, and sugar and beat well.
  1. Add flour, salt, nutmeg, baking powder, and soda which have been sifted together.  Stir well.
  2. Add the crushed bananas and nuts and stir in well.
  1. Add the batter to a greased loaf pan and sprinkle with flour.  Bake for 1 hour. Remove loaf from pan and let cool completely on a wire rack before serving.
Creamy Tuscan Chicken with Spinach and Sun-dried Tomatoes

Creamy Tuscan Chicken with Spinach and Sun-dried Tomatoes

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You can count me in on any recipe containing sun-dried tomatoes and spinach. This recipe is also GREAT with mushrooms if you happen to be a fan of the fungus! This pan fried chicken and sauce is excellent over pasta, with smashed red potatoes, or rice.

Ingredients

  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 4 small chicken breast fillets
  • 2 garlic cloves, minced
  • 1/2 cup sun-dried tomatoes, sliced
  • 1 tsp garlic salt
  • 1/3 cup and 1/2 cup chicken stock, divided
  • fresh baby spinach (as desired)
  • fresh basil leaves, torn (as desired)
  • pasta, smashed potatoes, rice, or other desired side for serving

Directions

  1. Heat oil and butter in a large non-stick skillet over high heat until butter is brown and foamy. Season chicken with salt and pepper to taste and add chicken fillets to skillet. Reduce heat to medium-high and cook the chicken approximately 5 minutes on each side until completely cooked through. Remove chicken from pan and cover with foil to keep warm.
  1. Add the garlic to the skillet and cook, stirring continually for 1 minute or until garlic is aromatic. Add sun-dried tomatoes and stir to coat well. Add 1/3 cup of chicken stock and cook for 1 minute until reduced.
  1. Add cream remaining 1/2 cup of stock, and garlic powder to the skillet and stir. Place the chicken back into the skillet for 5 minutes or until the liquid is slightly reduced. Stir in the spinach until just wilted. Season additionally if desired. Add basil leaves and serve with desired side.
Easy Chicken Caesar Pasta Salad

Easy Chicken Caesar Pasta Salad

by Engineered Mama ♥ 1 Comment

Most of my recipes lately start with two questions: “What leftovers do we have?” and “How can I put all of this together and it not taste horrible?”. This is one of them. I had leftover diced chicken and whole wheat pasta. I was tired of plain pasta and sauce, so pasta salad sounded like a viable option. I had leftover Caesar dressing after making the pasta salad and this recipe is great with croutons or romaine lettuce to add a little crunch! The best part is if you don’t happen to have some of these ingredients, there is a substitute that you’ll likely have on hand.

Ingredients

    Dressing:

    • 2 tsp yellow mustard
    • 2 Tbsp lemon juice
    • 2 tsp Worcestershire sauce
    • 3/4 cup mayonnaise
    • 2 tsp minced garlic
    • 1 tsp fish sauce (if you don’t have any fish sauce on hand, you can substitute 1 tsp anchovy paste or 1 tsp soy sauce)
    • 1/4 tsp ground black pepper
    • 1/3 cup finely grated Parmesan cheese

    Pasta Salad:

    • 8 oz pasta, cooked according to package directions and cooled
    • shredded rotisserie chicken or cubed chicken breast
    • hearts of Romaine, chopped (or any other salad greens)
    • croutons (optional)
    • shredded Parmesan cheese, for serving (optional)

    Directions

    1. Mix all dressing ingredients together until well combined.
    1. Combine chicken and cooked pasta. Add small amounts of dressing and stir well until all pasta salad ingredients are well covered by dressing.
    1. Serve over greens, with croutons, or tossed with chopped hearts of Romaine.
    Kale, Spinach, Apple, and Strawberry Salad

    Kale, Spinach, Apple, and Strawberry Salad

    by Engineered Mama ♥ 0 Leave a Comment

    I had kale and spinach leftover from other dishes I made and didn’t really know what to do with them. So, their super powers merged into this light summer salad! Enjoy!

    Ingredients

    • 4 cups shredded, fresh kale
    • 4 cups fresh baby spinach
    • 4 Tbsp extra virgin olive oil, divided
    • 1/2 tsp kosher salt
    • 1/4 cup fresh lemon juice
    • 1 tsp sugar
    • 1/2 tsp honey
    • black pepper, to taste
    • 1/2 cup chopped walnuts
    • 2 Tbsp grated Parmesan cheese
    • 1 Honeycrisp apple, diced
    • 1/2 cup sliced strawberries, blueberries, dried cherries, or other fruit of choice

    Directions

    1. Massage kale with 1 Tbsp of olive oil and 1/2 tsp of salt in a large bowl until the kale softens slightly.
    1. Whisk remaining 3 Tbsp olive oil, lemon juice, and sugar, and honey together to complete the vinaigrette.
    1. Combine softened kale, spinach, apple, strawberries (or other desired fruit), grated parmesan, and walnuts. Serve topped with shredded Parmesan cheese, if desired.
    Better Than Starbucks Pumpkin Cream Cold Brew

    Better Than Starbucks Pumpkin Cream Cold Brew

    by Engineered Mama ♥ 3 Comments

    I love fall most of all. Ok, maybe I love caffeine most of all, but I DO love fall and all the pumpkin things! If you love Starbucks Pumpkin Cream Cold Brew, you’ll love this version! I found a few recipes on Pinterest and I’ll be updating this recipe as I tweak it to perfection, so stay tuned for updates!

    Ingredients

    • 1/4 cup heavy whipping cream
    • 1 Tbsp pumpkin purée
    • 1/4 tsp ground cinnamon
    • 1 tsp vanilla extract
    • 1-2 tsp honey
    • Pinch of pumpkin pie spice
    • Cold brew
    • Ice

    Directions

    1. Add ice to a glass and pour cold brew over ice.
    2. Add all other ingredients except pumpkin pie spice to a glass and mix using a blender or milk frother until we’ll blended and light and fluffy.
    3. Pour over cold brew. Add a sprinkle of pumpkin pie spice to top of cream and enjoy!
    Oven Baked Greek Nachos

    Oven Baked Greek Nachos

    by Engineered Mama ♥ 2 Comments

    I’m always a huge fan of any Greek or Mediterranean recipes, so why not nachos? I made Greek pasta last night and had all of the ingredients opened in the fridge and couldn’t figure out what to do with them. So, nachos for a crowd! These are great because you can customize them any way you’d like. Don’t like capers? Don’t include them! Have some banana peppers? They’re a great addition! Don’t have fresh tomatoes? Used canned! This a great throw in everything you have recipe when you want to use ingredients that wouldn’t normally be used. Enjoy!

    Ingredients

    • tortilla or Pita chips (pita chips are great with Greek ingredients, but I didn’t have any on hand, so corn tortilla chips is what I used)
    • shredded mozzarella or other white cheese (enough to cover a pan of chips)
    • crumbled feta cheese
    • dried dill weed
    • dried leaf oregano
    • garlic powder
    • tomatoes (fresh or canned are both fine!)
    • diced red onion (I didn’t happen to have any on hand, so I used a little bit of onion powder for flavor)
    • capers
    • kalamata olives, halved
    • artichoke hearts, quartered
    • banana peppers, sliced
    • diced chicken, sausage, or other protein of choice, fully cooked (optional)
    • Tzatziki sauce (optional-if you’d like to make your own, check out my go-to recipe!)

    Directions

    1. Preheat oven to 400 degrees Fahrenheit and grease a baking sheet with cooking spray.
    2. Spread tortilla, pita, or other preferred chips to cover the baking sheet. Add mozzarella or other preferred white cheese covering the chips. Sprinkle feta over the mozzarella.
    1. Sprinkle desired amount of dried dill weed, oregano, garlic powder, and onion powder (option if using real onion) onto the cheese. Add diced onion and protein of choice. Bake in the oven 5-7 minutes or until cheese is just melted.
    1. Add remaining toppings and serve warm. Top with tzatziki sauce if you like!
    Easy Oven Baked S’Mores for a Crowd

    Easy Oven Baked S’Mores for a Crowd

    by Engineered Mama ♥ 0 Leave a Comment

    So, you planned an awesome camping party in your backyard complete with hot dogs and s’mores. Of course, Mother Nature can’t help but throw a wrench in your carefully made party plans and decides to rain at the very start of your party. A few things immediately happen: 1. You do a happy dance that all of the tiny humans will fit snuggly on your basement sectional and an air mattress for “indoor camping”. 2. Be thankful you have a Crock-Pot for hot dogs to feed a crowd. 3. Be thankful you have an oven so the much anticipated s’mores are still a possibility.

    This recipe is for the latter. All you need is a sheet pan and an oven and you’re in business!

    Ingredients and Materials

    • Hershey chocolate bars
    • Graham crackers
    • Marshmallows
    • Parchment paper (optional, but helps with cleanup!)
    • Sheet pan

    Directions

    1. Set oven to “Broil” and allow to heat while preparing the s’mores for baking.
    2. While the oven is heating, prepare all s’more ingredients by breaking the graham crackers in half and breaking the chocolate bars into thirds and set aside.
    1. Place parchment paper on a baking sheet. Add desired amount of Graham cracker halves according to the number of s’mores you plan on serving. Add a marshmallow to each graham cracker half. **Note: Depending on the heat of your broiler, it is advised to wait to add the chocolate AFTER roasting the marshmallows as the heat of the oven could completely liquify the chocolate.**
    2. Place the pan in the oven to toast the marshmallows. This should only take 30 seconds to 2 minutes, depending on the temperature of your broiler. Watch the s’mores carefully as the marshmallows heat very quickly and can burn. Remove from the oven when the marshmallows start to turn a golden color on top.
    3. Add chocolate to each marshmallow and top with another graham cracker half. Serve immediately or allow to cool and store in an airtight container.