Sunday, May 12, 2013
For the past year Pinterest has been one of my biggest obsessions. There are just so many possibilities and things to learn. My mind has become so full of ideas I can hardly keep track! Hundreds of recipes I would like to try, folders full of art pieces I want to replicate, and of course there are my favorite....crafts for the home.
Unfortunately my husband, 2 girls, and I are currently residing with my father in his three bedroom home until we get a house built. So, all of my crafting ideas either have to wait or I have to make them for others and hope they like them just as much as I would.
I was at my grandma's house and realized she had a wreath hanger...but no wreath on her door. Here is my opportunity!!! I was going to make my first wreath for her Mother's Day gift!
Wreaths either just became popular or I just have been out of the loop until recently. Some are really big and bulky, old fashioned, or my style "simple and classy". When looking up examples that I liked for inspiration I realized that yarn was being used a lot. This seemed easy enough!
I packed up the girls, went to Hobby Lobby, and spent at least an hour trying to come up with an idea haha.
I went to the yarn section and picked out a pretty spring color, my favorite color, teal. Then I walked around looking for anything that would match. I wanted to aim for simplicity since this was my first aim at it.
I think it turned out pretty awesome don't you?
I have a list of people that I am going to make some for very soon so I am sure I will be adding some more :)
Here's what I did:
(I should have took more pictures :-/ ... don't worry I will next time :) )
1 foam wreath
1 roll of yarn in teal
4 artificial flowers. I chose pastels to match the teal and make it springy.
1 wooden letter
Glue the first inch or two of yarn to the wreath to make sure it stays in place.
Wrap the yarn around the wreath. Make sure the lines are straight and tight so none of the white shoes through the yarn. This process requires patience! It takes a little while and your wrist may need to rest but the more you do the faster you get.
Glue the last strand when you close up the gap between the last piece and the first piece of yarn.
Paint the wooden letter. When dry, glue the letter with stick glue and pour glitter on top. Let dry.
Pull the flowers off of the stems and hot glue into place on the wreath.
Hot glue the letter onto the wreath.
Hang by ribbon on the door with the wreath hanger.
Friday, May 3, 2013
The weather here has been awful. First, pollen was flooding our town. No one could breath and everyone has been sick. Now, it's dreary, dark, and cold. It's May! Where is the sunshine!?
The one good thing about dreary weather is that I get to enjoy warm comforting dishes. Last night was warm and comforting chicken pot pie! My recipe is always a go to when we don't know what else to fix. I hate to brag but....it's always delicious! :p Better than Banquet! haha! Pretty fast too which I love!
My grandma has been dying for me to give her the recipe so she can try it. .. so this one is for her :)
Chicken Pot Pie:
1/3 cup butter
1/3 cup all purpose flour
1/4 tsp pepper
1/2 tsp salt
1/3 c diced onion (optional)
1 3/4 c chicken broth OR 1 can
2/3 c milk
2 can mixed veggies
2-3 chicken breasts
2 pie crusts (from your own recipe or 1 box of already made)
Boil the chicken until done. With a fork either cut into 1 inch cubes or shred. Either way. Just however you like it best.
Pre heat your oven to 450 degrees
Go ahead and get all of your ingredients together because once you begin the broth mixture it goes pretty fast. Above I have already seperated what you need to put together :)
In a large saucepan, melt butter over medium heat.
Stir in flour, salt, and pepper (and onion if you choose to use one)
Cook stirring constantly until bubbly.
Remove from heat and stir in broth and milk.
Put the saucepan back on the burner and heat to boiling. Be sure to constantly stir. It will begin to thicken. Boil and stir for 1 minute.
Stir in the chicken and canned vegetables. Remove from heat.
Roll out your dough and cover the bottom and sides of your dish with the first layer. I either use a 9x9 glass dish or this round deep dish.
Pour the mixture into the dish on top of the dough. Cover with second layer of pie crust. be sure to make a hole or two for the dish to vent or else it went make a huge bubble.
Bake about 30 minutes or until crust is brown and flaky. Let cool for a few minutes because this dish is very very hot!
Thursday, May 2, 2013
I must apologize for being absent the past few weeks! It's not that I didn't want to come and say hello...I just haven't had the time.
You see...after my husband retired from the marines he was home with me for four entire months! I had my new baby in December, so I have had him with me this whole time! Until now, he was such a big help! It was so nice having him with me all day long to help clean, watch the girls, and keep us entertained.
He just got a new job, and I feel awful that I'm not more excited about it. I feel like such a bad person. I mean, I am incredibly proud of him, and happy that he has a new job which means more money. Also, he seems to be happy getting out of the house and "being a man" he says. But, I like to be selfish when it comes to my husband. I want him with me at all times and I do not like to share lol. I have gotten so spoiled these last few months.
So needless to say, I have been busy trying to learn how to keep up with two babies all by myself. It's not so bad, but at the end of the day, I am ready to spend time with my husband when he gets home late at night. I do not feel like spending all afternoon in the kitchen cooking and cleaning up when we could be having family time. I have learned to start making even easier, faster, and cheaper dishes. Soon I will get together freezer meals, but for right now my crock pot has become my best friend.
This chicken recipe actually was an idea of my grandma's. Usually I cook a lot of chicken breasts because they are so easy and versatile. These are actually chicken legs which was different for us.
The chicken literally fell off the bone..even when I was trying to retrieve them from the crock pot! They were delicious! And easier than I can ever explain!
Here's what to do:
1 Slow cooker (I am so in love with my crock pot)
I got 12 chicken legs for $5!! If you need to buy barbeque sauce KRAFT is only $2! I buy the Sweet Baby Ray's which is almost $4 though. But $7 to feed 4 of us and we still have leftovers!? I'll take it!
Rinse your legs off with water to get any blood or germs off.
Place them in the slow cooker.
Cover with barbeque sauce. I used 1 cup, but you can choose however much you like.
Cook on low for about 6-8 hours or high 4 hours.
Monday, April 29, 2013
Country cookin' is my favorite! Gravy is a must of country cookin'. Anything with gravy is delicious! Especially hamburger steaks, biscuits, and cube steaks!
I use to make cube steaks a lot. I made them on the skillet, with homemade gravy. This way was delicious, but if you do not cook them in the crock pot, the cube steaks are so chewy is hurts your jaw!
I made them my mom's way.. In the crock pot with mushroom soup and onion soup. This way was good too but after awhile it just didn't taste right to me.
So..the other day at the store when I was trying to brainstorm more fast and easy meals. I thought of the cube steak. I began thinking of different types of gravy that I could use (that were going to be quick and easy).
This is by far my favorite recipe! My dad and husband even agree. I just made it last week and it is currently in the kitchen cooking as we speak. Mmm it smells delicious!
I prepared it while my daughter was eating breakfast and it will be done when my husband gets home tonight :) Perfect! And yes, I eat a lot of mac and cheese :p
Cube Steak with Country Gravy:
1 packet Original Country Gravy
Cube Steaks (I got 7 for $8)
a little flour
3 cups water (divided)
Flour the top and bottom of each cube steak.
Heat oil in a skillet. When it gets hot, place your cube steaks in the skillet.
Brown on both sides. About 5 min on each side.
Cover with 2 cups of water.
Set on low and cook for 6-8 hours.
30 min away from eating, mix gravy packet and 1 cup water in a small bowl. Mix well.
Pour gravy over into the crock pot and mix just a little so the gravy will spread out onto all of the steaks.
Cook another 30 minutes and serve!
Wednesday, March 20, 2013
Somehow I turn everything healthy into not so healthy! It's not on purpose I promise! I just think of things and they somehow all seem to add fat or calories! I had planned on making chicken the other night...plain barbeque chicken. Then I had the bright idea to idea bacon and cheese!
It was such a great idea! It was freakin delicious!
My husband and dad weren't so happy! They have been on a diet for a while now and I have been kind of ruining that for them. The chicken looked, smelled, and tasted too delicious for them not to try! My husband even went back for a second breast!
I plan on adding a few things next time to make this even better than it is (which seems impossible). But for now I'll share what I have so far :)
Bacon and Cheese Barbeque Chicken:
4 boneless chicken breasts
1 bottle Sweet Baby Rays Barbeque Sauce
4 pieces of thick cut bacon
Cover bottom of a 9 x 13 glass dish with barbeque sauce.
Place a piece of bacon down. Put a chicken breast in the middle so the chicken is laying in the center of a piece of bacon...making a t shape.
Coat chicken in barbeque sauce and poke with holes so the sauce with soak through chicken.
Put a slice of cheddar cheese on top of chicken then wrap entire breast with the bacon. I cut my cheese slices in half so the cheese would cover entire breast when melted.
Do this with the rest of the breasts.
Cook in oven on 350 for about 45 minutes.
Take out of the oven and check to make sure the chicken is done. Add a little more shredded cheddar cheese and barbeque if desired.
Place back in oven on broil. Let broil for about 5 -10 more minutes or until cheese is brown and bacon is crispy.
Sunday, March 17, 2013
This Sunday Supper is all about Spring! I love spring! It is my favorite season! Out with the cold weather and in with the warm!
When I think of spring I think of flowers, baby birds, Easter, trees full of green again, and of course St. Patrick's day! I do not really know much about St. Patrick's Day other than everything is supposed to be green. It was always fun growing up trying to plan my outfits to make sure I was to never be pinched! Now that I am a housewife with nowhere to go, my food has to be the same way. I want green, delicious, and creative ideas for St. Patrick's day dinner.
When I was trying to come up with green food ideas the first thought I had was Watergate Salad "green stuff". I was introduced to this a few years ago and LOVED it! It a sweet chilled dessert, perfect for cookouts, and SUPER easy to make. Plus it has my favorite ingredients...marshmallows and cool whip! MMMM!
This "green stuff" is delicious! I have been trying to get my husband to try it but since it has pineapple he refuses :( I froze it and made it into ice cream (his favorite thing) so maybe now I have a chance ! I'll let you know how it goes!
1 - 3.4 oz package of JELLO Pistachio Pudding mix
1 - 8 oz package of Cool Whip
1 cup nuts. I used walnuts.
1 can of crushed pineapple. Do not drain!
1 cup of coconut
1/2 of a bag of mini marshmallows
Mix the pudding mix very well with the package of Cool Whip.
Add pineapples, nuts, coconut, and marshmallows.
Refrigerate for at least an hour. If you want the salad in ice cream form just freeze in the freezer for a few hours.
Happy St. Patrick's Day!!
#SundaySupper Spring Recipes
Published March 14, 2013 | By mamapoole
Green and Spring Dishes Menu Includes:
- Baked Eggs with Shaved Asparagus and Proscuitto by The Girl In The Little Red Kitchen
- Shrimp and Leek Quiche by Gourmet Drizzles
- Spinach and Cheddar Quiche for St. Patrick’s Day Brunch by Supper For A Steal
- Asparagus and Spring Onion Frittatta by Country Girl in the Village
- Savory Crepes with Prawns, Broccoli and Hollandaise Sauce by Masala Herb
- Egg Bake with Spring Onions, Asparagus and Artichokes by The Wimpy Vegetarian
- Gluten Free Irish Soda Bread by The Meltaways
- Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette by Daily Dish Recipes
- Asparagus Gazpacho by The Not So Cheesy Kitchen
- Spinach Bacon Salad by In The Kitchen with Audrey
- Anchovy and Egg Salad by Pescetarian Journal
- Sweet and Sour Cabbage Soup by Fast Food to Fresh Food
- Asparagus Red Pepper Salad by No One Likes Crumbley Cookies
- White Asparagus & Salmon Spring Salad by Family Foodie
- Chicken-Strawberry Field Green Salad w/Strawberry Balsamic Dressing by The Weekend Gourmet
- Bacon & Egg Spring Salad by Daddy Knows Less
- Green Garbanzo Hummus by Soni’s Food
- Pea Shoot Risotto by Small Wallet, Big Appetite
- Creamy Meyer Lemon Pasta by Juanita’s Cocina
- Sweet Ginger Scallion Noodles by What Smells So Good?
- Asparagus Pesto w/Heirloom Fingerlings and Orecchiette by Webicurean
- Coddle for St. Patrick’s Day by Noshing With The Nolands
- Corned Beef Cabbage Rolls by Curious Cuisiniere
- Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom
- Raw Cucumber Sandwich with Avocado and Spinach Sauce by Mama’s Blissful Bites
- Berry Tacos by Peanut Butter and Peppers
- Asparagus and Prosciutto Bundles by Diabetic Foodie
- Caramelized Grapes and Brie Whole Wheat Galette by Vintage Kitchen
- Pink Water Kimchi (Nabak Kimchi) by Kimchi Mom
- Key Lime Cheesecake by The Foodie Army Wife
- Irish Coffee Ice Cream with Caramel Whiskey Sauce by 30A Eats
- Key Lime Cream Cheese Empanadas by La Cocina de Leslie
- Coconut Raspberry Layer Cake by Gotta Get Baked
- Fresh Mango Berry Mousse With Coconut Cream by Sue’s Nutrition Buzz
- Gluten Free Carrot Cookies by Simply Gourmet
- Chocolate Mint Brownies by Hezzi-D’s Books and Cooks
- Strawberry Sorbet by Magnolia Days
- Cadbury Creme Egg Pull-Apart Sweet Rolls by Chocolate Moosey
- Strawberry Cheesecake Parfaits by That Skinny Chick Can Bake
- Meyer Lemon Ice Cream Sandwiches by Cravings of a Lunatic
- Lemon Roll Cake by The Ninja Baker
- Blueberry Cheesecake Ice Cream by Kudos Kitchen by Renee
- Candied Flowers by Cindy’s Recipes and Writings
- Lemon Citrus Cookies by Mom’s Test Kitchen
- Mini Fruit Tarts by Big Bear’s Wife
- Chocolate Pudding with Irish Cream by Buffy and George
- Faux Fried Ice Cream by Neighborfood
- Watergate Salad by Cupcakes and Pearls Blog
- Good-for-You Strawberry Tiramisu Cheesecake Cups by Cupcakes & Kale Chips
- Guinness Beer Milkshake by The Urban Mrs
- Wines to Pair with Springtime #SundaySupper Dishes by ENOFYLZ Wine Blog
- Irish Spring Tea Party by My Cute Bride
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!
Wednesday, March 6, 2013
Pot Roast is one of those meals that just warms you up. On a cold night, this is one of my favorites to make! It is easy, made in the crock pot, and makes your entire house smell delicious!
I absolutely adore my crock pot! Having two tiny babies, all I have to do is throw some things in there and get on with my day. When dinner time comes, the food is already ready! I don't have to worry about making a mess, setting timers, or getting dinner cooked before bed time.
This week has been very busy for my home. The other day we had several appointments to get to so I decided to throw a roast in my crock pot so dinner would be done when we got home.
Usually when people make a pot roast they use beef. While grocery shopping I told my husband that I wanted to make a pot roast. He accidentally picked up a pork roast instead. I am not going to lie...when I put this thing in the crock pot and realized it was not beef I got kind of upset. I was expecting it to be salty and chewy like pork usually is. I was not happy at all. However, I let my husband and dad try it first and they really liked it! When I tried my first bite, I was very shocked! It was actually better than the beef! Not only was it more tender, but it gave more flavor to the vegetables! The broth stayed clear unlike brown when you use beef, and the potatoes didn't turn brown or mushy! This will be used every time fro now on!
Sorry for getting upset honey! :-) You made an awesome mistake :-)
This is my favorite recipe! Whenever I have ate a roast at other people's homes, the meat just seems too dry. I like my roast juicy and tender. Chicken broth and a slow cooker is the secret :)
Bag of baby carrots
1 - 2 onions
1 lb fresh sliced mushrooms
4 - 6 medium brown potatoes cut into 1 inch cubes
Pork roast (whatever size you would like, as long as it fits in your crock pot)
48 oz container Swanson's Chicken Broth
Slice up your onions and separate them. Place most of them in the bottom of your Crock Pot (about 3/4 of them.)
Put your roast in on top of the bed of onions.
Wash and cut the potatoes up into 1 inch cubes. Layer the potatoes on top of the roast.
Now layer the carrots, followed by the mushrooms. If you choose to use the celery and green pepper, layer them on top now.
Next, place the final slices of onions on top. (My picture doesn't show the layers because my husband just dumped all of them in at one time haha)
Slowly pour the broth into the crock pot. You'll want the liquid to cover the potato and carrot layer, but not the final onion layer (as the roast cooks - the roast and veggies will settle) Any left over broth could be stored in the fridge for 5-7 days or placed in the freezer for 6 months - in case you have any left over.
Cooking with the lid on - this thing takes a while - minimum of 6-8 hrs on high or 10-12 hrs on low. Your choice. You know it's done when the roast is fork tender - basically if you stick it on the side with a fork it'll start to come apart.
I serve mine in a bowl with juices and all!